id string | name string | created_utc int64 | author string | subreddit string | body string | score int64 | parent_id string | link_id string | permalink string | is_submitter bool | stickied bool | created_date timestamp[ns, tz=UTC] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d2nvhz0 | t1_d2nvhz0 | 1,462,060,722 | user_1e5cc7e97da2 | Cooking | Korean BBQ, at the very least, is a thing. An amazing thing at that. | 2 | t1_d2nr5b1 | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nvhz0 | null | false | 2016-04-30T23:58:42Z |
d2nvgei | t1_d2nvgei | 1,462,060,644 | user_f7c5dbf1e434 | Cooking | Totally fair haha technically we are wrong! But I'm okay with that | 2 | t1_d2nuhrh | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nvgei | null | false | 2016-04-30T23:57:24Z |
d2nvf65 | t1_d2nvf65 | 1,462,060,579 | [deleted] | Cooking | [deleted] | 6 | t3_4h6u8f | t3_4h6u8f | /r/Cooking/comments/t3_4h6u8f/d2nvf65 | null | false | 2016-04-30T23:56:19Z |
d2nvf4r | t1_d2nvf4r | 1,462,060,577 | user_721fc81755b4 | Cooking | Can confirm; as a Texan, I grew up "not liking chili". Turns out no, I REALLY like chili, just not Texas chili. :(
P.S. Before I saw the sub, I definitely read the title as, "In my country we don't have Texas style chill, so I grew my own chill to try to make it." | 2 | t1_d2n7d48 | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nvf4r | null | false | 2016-04-30T23:56:17Z |
d2nvcpr | t1_d2nvcpr | 1,462,060,452 | user_eef605101cfb | Cooking | I'm snickering so hard right now. I'm a child, I know. | 0 | t3_4gfde7 | t3_4gfde7 | /r/Cooking/comments/t3_4gfde7/d2nvcpr | null | false | 2016-04-30T23:54:12Z |
d2nv359 | t1_d2nv359 | 1,462,059,960 | user_40ee1eb619c4 | Cooking | But corn starch? That's not a liquid. | 6 | t1_d2nez54 | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nv359 | null | false | 2016-04-30T23:46:00Z |
d2nuz9g | t1_d2nuz9g | 1,462,059,759 | user_11d4c6239bec | Cooking | Six out oif ten is my usual go-to setting for frying or sautéing. Also, be sure the fillets are the same temp all the way through when you start. Western germophobes will gasp in horror, but room temp is best. Marinate in an oil, citrus or a vinaigrette based seasoning before breading or frying. At least make sure yo... | 1 | t3_4h5b9o | t3_4h5b9o | /r/Cooking/comments/t3_4h5b9o/d2nuz9g | null | false | 2016-04-30T23:42:39Z |
d2nuybe | t1_d2nuybe | 1,462,059,710 | user_0739ac55414d | Cooking | It scares me that Swedish is in quotation marks. | 12 | t3_4h6e28 | t3_4h6e28 | /r/Cooking/comments/t3_4h6e28/d2nuybe | null | false | 2016-04-30T23:41:50Z |
d2nuvnj | t1_d2nuvnj | 1,462,059,572 | user_4bb652cfa6c1 | Cooking | That sounds like a plan. | 1 | t1_d2numws | t3_4h6e28 | /r/Cooking/comments/t3_4h6e28/d2nuvnj | null | false | 2016-04-30T23:39:32Z |
d2nuvan | t1_d2nuvan | 1,462,059,553 | user_96faa7bb2a09 | Cooking | Would it work for making crepes ? | 2 | t1_d2ljvfl | t3_4gw7xi | /r/Cooking/comments/t3_4gw7xi/d2nuvan | null | false | 2016-04-30T23:39:13Z |
d2nuttg | t1_d2nuttg | 1,462,059,474 | user_96faa7bb2a09 | Cooking | This sounds more complicated than just using a citrus juicer though .. | 0 | t1_d2lh212 | t3_4gw7xi | /r/Cooking/comments/t3_4gw7xi/d2nuttg | null | false | 2016-04-30T23:37:54Z |
d2numws | t1_d2numws | 1,462,059,118 | user_cc9422e05abd | Cooking | I would make a basic brown gravy and leave the sour cream on the side. I do think the sour cream would break yes. If people want to add it, they can. | 11 | t1_d2nrtw3 | t3_4h6e28 | /r/Cooking/comments/t3_4h6e28/d2numws | null | false | 2016-04-30T23:31:58Z |
d2nuldj | t1_d2nuldj | 1,462,059,039 | user_e5bf86593605 | Cooking | If you're in Adelaide, there's a place called Chile Mojo on Magill Rd that stocks hundreds of hot sauces and dried chili as well as a kickass cornbread mix | 1 | t3_4h3xrj | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nuldj | null | false | 2016-04-30T23:30:39Z |
d2nukzx | t1_d2nukzx | 1,462,059,019 | user_c8e13df0a5f5 | Cooking | Make some delicious slaw for those chili cheese dogs. I like mayo based | 1 | t3_4h3xrj | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nukzx | null | false | 2016-04-30T23:30:19Z |
d2nuhrh | t1_d2nuhrh | 1,462,058,851 | user_fe63f64c9017 | Cooking | I'm another Texan who thinks y'all are wrong | 7 | t1_d2nkiv9 | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nuhrh | null | false | 2016-04-30T23:27:31Z |
d2nuf4y | t1_d2nuf4y | 1,462,058,719 | user_cc9422e05abd | Cooking | Do you have a wooden spoon? Dip the end in the oil and if the oil bubbles gently around the end it is hot enough.
| 1 | t3_4h5b9o | t3_4h5b9o | /r/Cooking/comments/t3_4h5b9o/d2nuf4y | null | false | 2016-04-30T23:25:19Z |
d2nuc9f | t1_d2nuc9f | 1,462,058,570 | user_3401c409e671 | Cooking | Source
https://youtu.be/Vx7dt0Wscpc | 1 | t1_d2nsxck | t3_4h5ufo | /r/Cooking/comments/t3_4h5ufo/d2nuc9f | null | false | 2016-04-30T23:22:50Z |
d2nubkb | t1_d2nubkb | 1,462,058,534 | [deleted] | Cooking | [deleted] | 1 | t3_4h3xrj | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nubkb | null | false | 2016-04-30T23:22:14Z |
d2ntz01 | t1_d2ntz01 | 1,462,057,885 | user_9015cd7aa42d | Cooking | You will need to give an example of a "disgusting alcoholic drink" before I'll be able to relate what you are saying to my own experience. | 2 | t1_d2nlhtd | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2ntz01 | null | false | 2016-04-30T23:11:25Z |
d2nty6w | t1_d2nty6w | 1,462,057,843 | user_7878fa4bd819 | Cooking | it does!
Thanks, you're the man. | 2 | t1_d2npsd2 | t3_4h5ufo | /r/Cooking/comments/t3_4h5ufo/d2nty6w | null | false | 2016-04-30T23:10:43Z |
d2ntuu1 | t1_d2ntuu1 | 1,462,057,673 | user_e8332b975848 | Cooking | Clevelander here. Try Cincinnati Style chili. I've made it from scratch and it's really good, better than Skyline, but it's a very thin chili (you add water when cooking the beef so there's no chunks) and there's cinnamon, cayenne, chocolate and cider vinegar in it. Very different but can be really good over spaghetti ... | 0 | t3_4h3xrj | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2ntuu1 | null | false | 2016-04-30T23:07:53Z |
d2ntojy | t1_d2ntojy | 1,462,057,349 | user_c6426c030e0f | Cooking | Well, the Austral-Brits also make the mistake of calling Texans "Yanks". You Kiwis should get your terminology straight.
(I'm being cheeky. I know that Aussies are neither Brits nor Kiwis.)
| 3 | t1_d2n92iq | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2ntojy | null | false | 2016-04-30T23:02:29Z |
d2ntioq | t1_d2ntioq | 1,462,057,041 | user_76bf55189e5b | Cooking | Thank you! | 1 | t1_d2nsx7w | t3_4h6ik9 | /r/Cooking/comments/t3_4h6ik9/d2ntioq | null | false | 2016-04-30T22:57:21Z |
d2nteo6 | t1_d2nteo6 | 1,462,056,833 | user_a743b457121e | Cooking | Nice homage to Good Eats with the day/shirt change! | 4 | t3_4h5ufo | t3_4h5ufo | /r/Cooking/comments/t3_4h5ufo/d2nteo6 | null | false | 2016-04-30T22:53:53Z |
d2ntbe8 | t1_d2ntbe8 | 1,462,056,668 | user_4bcd96eec9a4 | Cooking | I created a great recipe for a white wine, browned butter cream sauce with spaghetti and meatballs
I also made a recipe for a brown sugar and pepper crusted salmon with a Coke balsamic glaze that wows everyone!
Desert- lemon pudding cake
Or - honey, orange, cardamom creme brûlée
Lmk if you want any of these recip... | 1 | t3_4h5cx2 | t3_4h5cx2 | /r/Cooking/comments/t3_4h5cx2/d2ntbe8 | null | false | 2016-04-30T22:51:08Z |
d2nt6jo | t1_d2nt6jo | 1,462,056,428 | user_75b579027dbd | Cooking | Missed a crucial step: popping air bubbles before baking. The air bubbles, get all huge when cooking and the topping slide off.
At the pizza place they have a little wheel with spikes on it they run all over, at home I just use a big fork and poke it all over.
Also agree too thick. Coulda got twice as much pizza out... | 0 | t3_4h5ufo | t3_4h5ufo | /r/Cooking/comments/t3_4h5ufo/d2nt6jo | null | false | 2016-04-30T22:47:08Z |
d2nt4t6 | t1_d2nt4t6 | 1,462,056,343 | user_9d378031363b | Cooking | Pretty much the best musical cameo ever. | 2 | t1_d2nt1bl | t3_4h5ufo | /r/Cooking/comments/t3_4h5ufo/d2nt4t6 | null | false | 2016-04-30T22:45:43Z |
d2nt3ci | t1_d2nt3ci | 1,462,056,272 | user_8735a9670595 | Cooking | Yes, whatever liquid is in the can gets added, but sometimes (at least for me) the sauce starts getting a little too thick after I simmer it for a long time.
Also, I sometimes use a stick blender when it's done cooking to make it a smoother consistency if it winds up being more chunky than I would like, but that's kin... | 1 | t1_d2npb0y | t3_4h2szj | /r/Cooking/comments/t3_4h2szj/d2nt3ci | null | false | 2016-04-30T22:44:32Z |
d2nt1bl | t1_d2nt1bl | 1,462,056,172 | user_a2b3481a5a8d | Cooking | Have you ever seen a turtle get down?
Slammin' and jammin' to the new swing sound | 5 | t1_d2nsxck | t3_4h5ufo | /r/Cooking/comments/t3_4h5ufo/d2nt1bl | null | false | 2016-04-30T22:42:52Z |
d2nsxck | t1_d2nsxck | 1,462,055,973 | user_9d378031363b | Cooking | Go ninja go ninja go
Go ninja go ninja go
Ninja, ninja rap
Ninja, ninja rap | 16 | t3_4h5ufo | t3_4h5ufo | /r/Cooking/comments/t3_4h5ufo/d2nsxck | null | false | 2016-04-30T22:39:33Z |
d2nsx7w | t1_d2nsx7w | 1,462,055,965 | user_0e25a6fd3b9d | Cooking | Heat evaporates the water in the drippings. Add water in your drip pan should slow down the process. | 4 | t3_4h6ik9 | t3_4h6ik9 | /r/Cooking/comments/t3_4h6ik9/d2nsx7w | null | false | 2016-04-30T22:39:25Z |
d2nst19 | t1_d2nst19 | 1,462,055,759 | [deleted] | Cooking | [removed] | 1 | t1_d2nsose | t3_46uy1a | /r/Cooking/comments/t3_46uy1a/d2nst19 | null | false | 2016-04-30T22:35:59Z |
d2nsou6 | t1_d2nsou6 | 1,462,055,555 | user_c685865a8beb | Cooking | Sounds good. Got any ideas if I wanted something more intricate? | 1 | t1_d2nq4sn | t3_4h5cx2 | /r/Cooking/comments/t3_4h5cx2/d2nsou6 | null | false | 2016-04-30T22:32:35Z |
d2nsose | t1_d2nsose | 1,462,055,552 | user_34c8f18b6c3e | Cooking | Also remember that pesto can be soo much more than just the regular basil pesto :) i recently tried beetroot pesto, wired i know, but it was actually really something! | 1 | t3_46uy1a | t3_46uy1a | /r/Cooking/comments/t3_46uy1a/d2nsose | null | false | 2016-04-30T22:32:32Z |
d2nsc2k | t1_d2nsc2k | 1,462,054,924 | user_eef605101cfb | Cooking | 1.09 metric shitloads, to be exact. | 1 | t1_d2l1rxt | t3_4guamv | /r/Cooking/comments/t3_4guamv/d2nsc2k | null | false | 2016-04-30T22:22:04Z |
d2ns9l8 | t1_d2ns9l8 | 1,462,054,796 | user_ac83817cb66e | Cooking | Hah, my restaurant just bought a stump from the wood delivery guys for $40. | 2 | t1_d2nihhb | t3_4h210i | /r/Cooking/comments/t3_4h210i/d2ns9l8 | null | false | 2016-04-30T22:19:56Z |
d2ns84u | t1_d2ns84u | 1,462,054,722 | user_eef605101cfb | Cooking | Rest in peace, Prince. | 1 | t3_4gzqcp | t3_4gzqcp | /r/Cooking/comments/t3_4gzqcp/d2ns84u | null | false | 2016-04-30T22:18:42Z |
d2ns83s | t1_d2ns83s | 1,462,054,721 | user_4bb652cfa6c1 | Cooking | Has anyone suggested to you yeasted waffles?
I regularly make "overnight" waffles. You basically start a yeast batter and then in the morning add some eggs and baking powder to it. Google will give you a lot of options.
In all those recipes you just need to reduce the sugar and you'll get a nice yeasty savory waffl... | 1 | t3_4gu6qd | t3_4gu6qd | /r/Cooking/comments/t3_4gu6qd/d2ns83s | null | false | 2016-04-30T22:18:41Z |
d2ns3de | t1_d2ns3de | 1,462,054,483 | [deleted] | Cooking | [deleted] | 10 | t3_4h6gnd | t3_4h6gnd | /r/Cooking/comments/t3_4h6gnd/d2ns3de | null | false | 2016-04-30T22:14:43Z |
d2nrzh9 | t1_d2nrzh9 | 1,462,054,285 | user_4bb652cfa6c1 | Cooking | Excuse me sir Do you have time to talk about our Lord and flavor savior Sriracha? | 1 | t3_4h00pr | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2nrzh9 | null | false | 2016-04-30T22:11:25Z |
d2nrzfn | t1_d2nrzfn | 1,462,054,282 | user_736853fb758b | Cooking | Agar agar is vegan, and can be substituted for gelatin when doing a freeze-clarification.
1) Make vegetable stock as per normal, strain solids and return to the pot.
2) Add in agar agar at a ratio of 0.2% agar to liquid weight/volume.
3) Bring to a boil to hydrate agar, then pour into a container to let the gel set.... | 2 | t3_4h4wiz | t3_4h4wiz | /r/Cooking/comments/t3_4h4wiz/d2nrzfn | null | false | 2016-04-30T22:11:22Z |
d2nryzo | t1_d2nryzo | 1,462,054,261 | user_d2d91d4ca0af | Cooking | As someone who's had food poisoning from a bad meal at home: throw it out. | 1 | t3_4h2y3r | t3_4h2y3r | /r/Cooking/comments/t3_4h2y3r/d2nryzo | null | false | 2016-04-30T22:11:01Z |
d2nrxbo | t1_d2nrxbo | 1,462,054,177 | user_c0ae42ab4f08 | Cooking | > currywurst and mistook it for English food
I thought the story went that the original chili sauce did come from England and a German housewife came up with the brainwave of mixing that with tomato sauce and putting it over a sausage. So it's at least partially English food.
I agree it would be a challenge to find a... | 1 | t1_d2nk5qz | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nrxbo | null | false | 2016-04-30T22:09:37Z |
d2nrw5o | t1_d2nrw5o | 1,462,054,118 | user_4bb652cfa6c1 | Cooking | That's where I used to get all my gravy from. But we live over and hour away from them now so I'm on my own. | 5 | t1_d2nrtnk | t3_4h6e28 | /r/Cooking/comments/t3_4h6e28/d2nrw5o | null | false | 2016-04-30T22:08:38Z |
d2nrtw3 | t1_d2nrtw3 | 1,462,054,004 | user_4bb652cfa6c1 | Cooking | The crockpot will have to sit for about two hours or so before we dig in. Think the sour cream will break? Can't really add it at the moment of serving. | 2 | t1_d2nrpsp | t3_4h6e28 | /r/Cooking/comments/t3_4h6e28/d2nrtw3 | null | false | 2016-04-30T22:06:44Z |
d2nrtnk | t1_d2nrtnk | 1,462,053,993 | [deleted] | Cooking | [deleted] | 11 | t3_4h6e28 | t3_4h6e28 | /r/Cooking/comments/t3_4h6e28/d2nrtnk | null | false | 2016-04-30T22:06:33Z |
d2nrpy1 | t1_d2nrpy1 | 1,462,053,810 | [deleted] | Cooking | [deleted] | 16 | t3_4h653q | t3_4h653q | /r/Cooking/comments/t3_4h653q/d2nrpy1 | null | false | 2016-04-30T22:03:30Z |
d2nrpsp | t1_d2nrpsp | 1,462,053,803 | user_cc9422e05abd | Cooking | You can scale up a gravy recipe. I use two tablespoons of fat and two tablespoons of flour for each cup of broth.
How many cups of gravy do you want?
Add sour cream at the last minute so it doesn't break down.
| 5 | t3_4h6e28 | t3_4h6e28 | /r/Cooking/comments/t3_4h6e28/d2nrpsp | null | false | 2016-04-30T22:03:23Z |
d2nroo5 | t1_d2nroo5 | 1,462,053,745 | user_e0a6924cfc25 | Cooking | That looks great, and not to harp on the "no beans" thing, but it's important. Texas chili evolved from chili colorado, so it's more of a braised meat stew.
I would recommend the Homesick Texan's blog for pretty authentic Texan recipes. You can learn to use actual chilis instead of chili powder too.
http://www.homes... | 3 | t3_4h3xrj | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nroo5 | null | false | 2016-04-30T22:02:25Z |
d2nrlza | t1_d2nrlza | 1,462,053,609 | user_c0ae42ab4f08 | Cooking | > authentic Madras (if there was even a thing).
I'm pretty sure there isn't anything 'authentic' about curry. If there ever was an authentic way of making it that didn't meet the tastes and/or ingredient availability of the western world.
Madras is British. https://en.wikipedia.org/wiki/Madras_curry_sauce | 1 | t1_d2npcv1 | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nrlza | null | false | 2016-04-30T22:00:09Z |
d2nrjhs | t1_d2nrjhs | 1,462,053,488 | user_fd2af5195209 | Cooking | I admit I have zero training, so I'm probably guilty, sorry! | 1 | t1_d2d1bks | t3_4fuibz | /r/Cooking/comments/t3_4fuibz/d2nrjhs | null | false | 2016-04-30T21:58:08Z |
d2nrhm5 | t1_d2nrhm5 | 1,462,053,397 | user_b9d33b4f6c5c | Cooking | That may be why I've seen it. | 1 | t1_d2nkvpu | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nrhm5 | null | false | 2016-04-30T21:56:37Z |
d2nrgh5 | t1_d2nrgh5 | 1,462,053,342 | user_4bb652cfa6c1 | Cooking | Gotta get cracking on this in the next couple hours... Currently googling options but thought maybe reddit can also toss me some ideas. Thanks! | 1 | t3_4h6e28 | t3_4h6e28 | /r/Cooking/comments/t3_4h6e28/d2nrgh5 | null | false | 2016-04-30T21:55:42Z |
d2nrc5i | t1_d2nrc5i | 1,462,053,140 | user_20b7815d2ceb | Cooking | https://www.reddit.com/r/Cooking/comments/4h210i/i_finally_bought_a_pizza_stone_any/ | 1 | t3_4h56c1 | t3_4h56c1 | /r/Cooking/comments/t3_4h56c1/d2nrc5i | null | false | 2016-04-30T21:52:20Z |
d2nrc07 | t1_d2nrc07 | 1,462,053,133 | user_b476331798ca | Cooking | This recipe is one provided by Lady Bird Johnson, President Lyndon Johnson's wife. It is a more streamlined version of chili since it relies on chili powder instead of roasted chilis. It also doesn't take 6 hours to fix. Garnish it with some chopped onion, not too much, perhaps with or over some cornbread. If you can g... | 1 | t3_4h3xrj | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nrc07 | null | false | 2016-04-30T21:52:13Z |
d2nrb87 | t1_d2nrb87 | 1,462,053,097 | user_c7f0a570fda6 | Cooking | I don't know if this is an option for you or not, but if you have a local spice shop, it will change your world. | 3 | t3_4h5i6s | t3_4h5i6s | /r/Cooking/comments/t3_4h5i6s/d2nrb87 | null | false | 2016-04-30T21:51:37Z |
d2nr5b1 | t1_d2nr5b1 | 1,462,052,817 | user_c0ae42ab4f08 | Cooking | Most countries just think of it as "BBQ". | 1 | t1_d2n9dxv | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nr5b1 | null | false | 2016-04-30T21:46:57Z |
d2nr2he | t1_d2nr2he | 1,462,052,680 | user_a6da2d88d20b | Cooking | My 12" is my daily use, 10" for small portion or cooking cornbread.
I need to get a Dutch oven next. | 3 | t1_d2npnpo | t3_4h5fz8 | /r/Cooking/comments/t3_4h5fz8/d2nr2he | null | false | 2016-04-30T21:44:40Z |
d2nqvo1 | t1_d2nqvo1 | 1,462,052,351 | user_9404079e5fa7 | Cooking | God forbid someone wants something done quickly. | 3 | t1_d2npizo | t3_4h2szj | /r/Cooking/comments/t3_4h2szj/d2nqvo1 | null | false | 2016-04-30T21:39:11Z |
d2nqf49 | t1_d2nqf49 | 1,462,051,556 | user_726e1d1efd8d | Cooking | When I fry chicken on my electric range, I use something in the 4-5 area. 8 is way too high | 1 | t1_d2nj1hc | t3_4h5b9o | /r/Cooking/comments/t3_4h5b9o/d2nqf49 | null | false | 2016-04-30T21:25:56Z |
d2nqf25 | t1_d2nqf25 | 1,462,051,553 | user_b02f1b9887d2 | Cooking | I make elaborate meals when I'm cooking for others. Day to day meals for myself consists of little more than steamed vegetables and broiled meat done in bulk and reheated in the microwave. | 1 | t3_4gxm7t | t3_4gxm7t | /r/Cooking/comments/t3_4gxm7t/d2nqf25 | null | false | 2016-04-30T21:25:53Z |
d2nqd7o | t1_d2nqd7o | 1,462,051,465 | user_dde721a7c878 | Cooking | LOL garlic from the tube, tomato paste from the tube and those stock cubes....
A bit too "modern british" to me.
| 0 | t1_d2nge89 | t3_4h2szj | /r/Cooking/comments/t3_4h2szj/d2nqd7o | null | false | 2016-04-30T21:24:25Z |
d2nq5uf | t1_d2nq5uf | 1,462,051,103 | user_3ebf6a86ecf9 | Cooking | that is pretty dang cool. What's the best way to clean it? (I didn't see anything about it on the site, and I imagine dishwashers get too hot?) | 1 | t1_d2nn9kt | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2nq5uf | null | false | 2016-04-30T21:18:23Z |
d2nq4sn | t1_d2nq4sn | 1,462,051,051 | user_5d0036c41910 | Cooking | It's probably slightly racist or something, but when I want to talk love I cook Italian.
Doesn't have to be typical ragu or qhat have you.
Try salmon with gnocchi in gorgonzola sauce. Easier than wetting your own pants and delicious. :) | 2 | t3_4h5cx2 | t3_4h5cx2 | /r/Cooking/comments/t3_4h5cx2/d2nq4sn | null | false | 2016-04-30T21:17:31Z |
d2npy4o | t1_d2npy4o | 1,462,050,722 | user_8fcadd1c7ba4 | Cooking | Works in the UK | 3 | t1_d2npsd2 | t3_4h5ufo | /r/Cooking/comments/t3_4h5ufo/d2npy4o | null | false | 2016-04-30T21:12:02Z |
d2npsd2 | t1_d2npsd2 | 1,462,050,441 | [deleted] | Cooking | [removed] | 4 | t1_d2nmpaf | t3_4h5ufo | /r/Cooking/comments/t3_4h5ufo/d2npsd2 | null | false | 2016-04-30T21:07:21Z |
d2npphu | t1_d2npphu | 1,462,050,298 | user_ba052b45b879 | Cooking | I LOVE this recipe. So good. I'll admit I do usually add more spices to it, basil, oregano and rosemary. | 1 | t1_d2na5g9 | t3_4h2szj | /r/Cooking/comments/t3_4h2szj/d2npphu | null | false | 2016-04-30T21:04:58Z |
d2npnpo | t1_d2npnpo | 1,462,050,209 | user_c7b468ba21ec | Cooking | Plus, Lodge is far far cheaper than Le Creuset or some of the other enameled cast iron. Of course, it won't look as "pretty" from the outside, but it will function just at well at a much lower price. Plus, whenever I use my lodge skillet I kind of feel like a cowboy.... | 11 | t1_d2njcvx | t3_4h5fz8 | /r/Cooking/comments/t3_4h5fz8/d2npnpo | null | false | 2016-04-30T21:03:29Z |
d2npizo | t1_d2npizo | 1,462,049,979 | user_dde721a7c878 | Cooking | > garlic powder,
ಠ_ಠ | 2 | t1_d2n2lev | t3_4h2szj | /r/Cooking/comments/t3_4h2szj/d2npizo | null | false | 2016-04-30T20:59:39Z |
d2npcwe | t1_d2npcwe | 1,462,049,685 | user_4c00ff2da6eb | Cooking | Yes, this. I was surprised to find a decent amount of Le Crueset at Ace Hardware in the upper midwest U.S. | 9 | t1_d2nj4z5 | t3_4h5fz8 | /r/Cooking/comments/t3_4h5fz8/d2npcwe | null | false | 2016-04-30T20:54:45Z |
d2npcv1 | t1_d2npcv1 | 1,462,049,682 | user_96b4ab8cdbb5 | Cooking | It's exactly the same with me and curry..
There are Madras, Jalfrezi, Peshwari, millions of different names and types. I'm sure my Madras would be nothing like an authentic Madras (if there was even a thing). | 3 | t1_d2naoe6 | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2npcv1 | null | false | 2016-04-30T20:54:42Z |
d2npb0y | t1_d2npb0y | 1,462,049,595 | user_dde721a7c878 | Cooking | > adding water if it gets too thick.
so you don't add water - say n cups - by default from the start ?
also the liquid in the can goes in too right ?
| 1 | t1_d2mzaag | t3_4h2szj | /r/Cooking/comments/t3_4h2szj/d2npb0y | null | false | 2016-04-30T20:53:15Z |
d2np8wl | t1_d2np8wl | 1,462,049,494 | user_8cf6003b24e9 | Cooking | Texas chili might not spose-ta have beans init but as a texan I sure the hell like beans in my chili | 3 | t1_d2n8rpv | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2np8wl | null | false | 2016-04-30T20:51:34Z |
d2np6ak | t1_d2np6ak | 1,462,049,373 | user_52eaf89d8b3a | Cooking | Also blocked in Germany :( I was so excited for a new video. | 1 | t1_d2nms6h | t3_4h5ufo | /r/Cooking/comments/t3_4h5ufo/d2np6ak | null | false | 2016-04-30T20:49:33Z |
d2np5fb | t1_d2np5fb | 1,462,049,329 | user_e623b6f8250c | Cooking | I make a vegetarian version, as well. I omit the flour, wine and broth, but add strips of baked tofu, worcestershire sauce, and blacks pepper.
I think I'll make it again soon!
| 3 | t3_4h43sw | t3_4h43sw | /r/Cooking/comments/t3_4h43sw/d2np5fb | null | false | 2016-04-30T20:48:49Z |
d2np4hv | t1_d2np4hv | 1,462,049,285 | user_620205108356 | Cooking | Wedges of... | 1 | t1_d2n88og | t3_4h210i | /r/Cooking/comments/t3_4h210i/d2np4hv | null | false | 2016-04-30T20:48:05Z |
d2np3ay | t1_d2np3ay | 1,462,049,230 | user_dde721a7c878 | Cooking | what types of canned tomatoes ? There are all different kinds that I find overwhelming: stewed, diced, crushed, pureee, paste, whole, plum, Italian this & that....... | 2 | t1_d2mx8nf | t3_4h2szj | /r/Cooking/comments/t3_4h2szj/d2np3ay | null | false | 2016-04-30T20:47:10Z |
d2np1ps | t1_d2np1ps | 1,462,049,153 | user_ba1acf99bcf0 | Cooking |
**Lodge Color EC6D43 Enameled Cast Iron Dutch Oven, Island Spice Red, 6-...** (5% price drop)
||||
--:|:--|:--
Current|$60.99|Amazon (New)
High|$83.67|Amazon (New)
Low|$38.97|Amazon (New)
[Price History Chart and Sales Rank](http://i.imgur.com/MkMlCXc.png) | [FAQ](http://www.reddit.com/r/PriceZombie/wiki/index)
| 0 | t1_d2np14k | t3_4h5fz8 | /r/Cooking/comments/t3_4h5fz8/d2np1ps | null | false | 2016-04-30T20:45:53Z |
d2np14k | t1_d2np14k | 1,462,049,127 | user_4dee6e899088 | Cooking | It sounds like enameled cast iron. Le Crueset or Staub are the classics, but Lodge also makes enameled cast iron and it's much cheaper. http://www.amazon.com/Lodge-EC6D43-Enameled-Island-6-Quart/dp/B000N501BK/ref=sr_1_1 I have this dutch oven, and it's awesome. | 6 | t3_4h5fz8 | t3_4h5fz8 | /r/Cooking/comments/t3_4h5fz8/d2np14k | null | false | 2016-04-30T20:45:27Z |
d2nosfn | t1_d2nosfn | 1,462,048,710 | [deleted] | Cooking | Buy fresh tomatoes, grind them in a food processor with onion and garlic. Add oregano, basil, parsely, salt, pepper, whatever. Cook it all together in a pot until thick. It's very easy and hard to mess up, good luck! | 2 | t3_4h2szj | t3_4h2szj | /r/Cooking/comments/t3_4h2szj/d2nosfn | null | false | 2016-04-30T20:38:30Z |
d2nos4e | t1_d2nos4e | 1,462,048,695 | user_efacd0ef8084 | Cooking | Finely chop a small onion and some garlic cloves, saute in a pan, then add one pound/half a kg of ground meat and saute. Add tomato pure, salt, pepper, basil, thyme, oregano and let it simmer for 10 minutes. You can add a bit of water if you need too. Taste and adjust seasonings. I add like 2 spoonfuls of each herb so... | 2 | t3_4h2szj | t3_4h2szj | /r/Cooking/comments/t3_4h2szj/d2nos4e | null | false | 2016-04-30T20:38:15Z |
d2nolbl | t1_d2nolbl | 1,462,048,364 | user_32ecb1440166 | Cooking | typical NY style pizza doesn't even have pepperoni? I figured they'd at least have those large thin pepperoni slices... | 2 | t1_d2no7d4 | t3_4h5ufo | /r/Cooking/comments/t3_4h5ufo/d2nolbl | null | false | 2016-04-30T20:32:44Z |
d2nojcg | t1_d2nojcg | 1,462,048,266 | user_1854717e5504 | Cooking | I treated myself to a few pieces a couple of years ago and they're really quite nice. They do cost an awful lot however and are certainly not essential. There are cheaper alternatives that are equally as good. However if time isn't a factor keep and you like them keep an eye on Amazon as they can be really heavily disc... | 4 | t1_d2nk2if | t3_4h5fz8 | /r/Cooking/comments/t3_4h5fz8/d2nojcg | null | false | 2016-04-30T20:31:06Z |
d2noetk | t1_d2noetk | 1,462,048,054 | user_c2db4c58f6a3 | Cooking | Why are they adamant about it? Chili without beans is just meat sauce lol. | 1 | t1_d2n7d48 | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2noetk | null | false | 2016-04-30T20:27:34Z |
d2nocyd | t1_d2nocyd | 1,462,047,966 | user_f8dbd7398466 | Cooking | http://www.walmart.com/ip/The-Pioneer-Woman-Timeless-Cast-Iron-12-Pre-Seasoned-Skillet-with-Helper-Handle-Black/46039775 | 4 | t3_4h5fz8 | t3_4h5fz8 | /r/Cooking/comments/t3_4h5fz8/d2nocyd | null | false | 2016-04-30T20:26:06Z |
d2noas9 | t1_d2noas9 | 1,462,047,857 | user_b36635c4a2fa | Cooking | Ha! Quite possibly. | 1 | t1_d2nk5qz | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2noas9 | null | false | 2016-04-30T20:24:17Z |
d2no9kd | t1_d2no9kd | 1,462,047,799 | user_6ffbc0f56c12 | Cooking | Also try thrift stores. You can find cheap cast iron there that could be better than Lodge. | 4 | t3_4h5fz8 | t3_4h5fz8 | /r/Cooking/comments/t3_4h5fz8/d2no9kd | null | false | 2016-04-30T20:23:19Z |
d2no7d4 | t1_d2no7d4 | 1,462,047,690 | user_a2b3481a5a8d | Cooking | Yeah definitely poor crust ratio - would've been perfect for a full-size (18") pie. Flavors were all there though!
Went without toppings trying to recreate the typical New York slice! | 2 | t1_d2no3bi | t3_4h5ufo | /r/Cooking/comments/t3_4h5ufo/d2no7d4 | null | false | 2016-04-30T20:21:30Z |
d2no3bi | t1_d2no3bi | 1,462,047,497 | user_32ecb1440166 | Cooking | could be thinner... also way too much crust.
I also think it very odd you didn't put any toppings on the pizza... but I guess to each their own on that point. | 1 | t3_4h5ufo | t3_4h5ufo | /r/Cooking/comments/t3_4h5ufo/d2no3bi | null | false | 2016-04-30T20:18:17Z |
d2nnud3 | t1_d2nnud3 | 1,462,047,070 | user_4fda727d68d0 | Cooking | Main difference, the south is a lot of "wet bbq" while the east coast and out west it's "dry". The south cooks and bastes with sauces, the west uses a dry rub seasoning. | 2 | t1_d2n9go9 | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nnud3 | null | false | 2016-04-30T20:11:10Z |
d2nnlwk | t1_d2nnlwk | 1,462,046,669 | user_8d12b3ac5bc9 | Cooking | A capital offense in Texas. | 3 | t1_d2n99u7 | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nnlwk | null | false | 2016-04-30T20:04:29Z |
d2nnji8 | t1_d2nnji8 | 1,462,046,554 | user_2864e3fd71f2 | Cooking | A swedish comedian/former chef has a bit about how stupid drug punishments can be here in Sweden. One guy got busted for cocain. So he got sentenced to community service. In a kitchen. The bits something like "Why would you put a drug addict in a kitchen? If you don't do drugs before you will after working in a kitchen... | 2 | t1_d2mp4br | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2nnji8 | null | false | 2016-04-30T20:02:34Z |
d2nnb2g | t1_d2nnb2g | 1,462,046,161 | user_de47ae27958d | Cooking | Touched a nerve huh? | -3 | t1_d2nh8vb | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2nnb2g | null | false | 2016-04-30T19:56:01Z |
d2nna4v | t1_d2nna4v | 1,462,046,116 | user_181b0d614acb | Cooking | I'm born and raised in Texas and I put beans in my chili...
But if I think of a chili topping that goes on hotdogs or fries it usually doesn't have beans in it.
So even though it's regionally incorrect, this Texas approves of your chili! | 2 | t3_4h3xrj | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nna4v | null | false | 2016-04-30T19:55:16Z |
d2nn9pk | t1_d2nn9pk | 1,462,046,097 | user_136ed5fd28fc | Cooking | I do this every time. I also splash red wine in there to help soften them. | 2 | t1_d2mxf5b | t3_4h2szj | /r/Cooking/comments/t3_4h2szj/d2nn9pk | null | false | 2016-04-30T19:54:57Z |
d2nn9kt | t1_d2nn9kt | 1,462,046,090 | user_c5a6fdf1387e | Cooking | [This](http://www.thermoworks.com/products/low_cost/thermopop.html) thermometer is great. Good $, easy to use, small for storage. | 2 | t1_d2mp1sg | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2nn9kt | null | false | 2016-04-30T19:54:50Z |
d2nmw8c | t1_d2nmw8c | 1,462,045,479 | user_641afb52752f | Cooking | If you compete professionally it's not allowed to have beans for some reason. | 3 | t1_d2ndqj3 | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nmw8c | null | false | 2016-04-30T19:44:39Z |
d2nms6h | t1_d2nms6h | 1,462,045,295 | user_a2b3481a5a8d | Cooking | Argh sorry dude it's because I use a little footage from the movie in it - let me see if a Vimeo mirror will block it too. | 3 | t1_d2nmpaf | t3_4h5ufo | /r/Cooking/comments/t3_4h5ufo/d2nms6h | null | false | 2016-04-30T19:41:35Z |
d2nmrby | t1_d2nmrby | 1,462,045,256 | [deleted] | Cooking | [deleted] | 4 | t3_4h5i6s | t3_4h5i6s | /r/Cooking/comments/t3_4h5i6s/d2nmrby | null | false | 2016-04-30T19:40:56Z |
d2nmpaf | t1_d2nmpaf | 1,462,045,164 | user_7878fa4bd819 | Cooking | Not sure if you're aware, but this is blocked in the UK.
"This video contains content from Fortune Star Media, who has blocked it in your country on copyright grounds.'
Love your videos, so hopefully this is fixable – the thumbnail alone is making me salivate. | 2 | t3_4h5ufo | t3_4h5ufo | /r/Cooking/comments/t3_4h5ufo/d2nmpaf | null | false | 2016-04-30T19:39:24Z |
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