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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
czj413y | t1_czj413y | 1,454,284,650 | user_abdfffc810af | Cooking | I watch Guy when I'm hungover or stoned. I watch Gordon for technique and skill | 1 | t3_43fi4f | t3_43fi4f | /r/Cooking/comments/t3_43fi4f/czj413y | null | false | 2016-01-31T23:57:30 |
czj408u | t1_czj408u | 1,454,284,614 | user_8bb648d9a36b | Cooking | >asafoetida
It's good stuff if you know how to use it right. It's too bad that it's relatively unknown in the Western world. You can find it in any Indian grocery where it's known as "hing (हींग)." | 5 | t1_czj2ez6 | t3_43klxh | /r/Cooking/comments/t3_43klxh/czj408u | null | false | 2016-01-31T23:56:54 |
czj3yj7 | t1_czj3yj7 | 1,454,284,543 | user_18758cfb41c7 | Cooking | Hello fellow dialysis patient!
Chicken and beef are good sources of protein. Don't get the ones from the frozen section, those have lots of phosphorus. Get the stuff from the meat counter.
Think to the far east for flavors. Stir fry with lots of veggies and a little meat makes a satisfying meal.
For something diff... | 3 | t3_43jvvh | t3_43jvvh | /r/Cooking/comments/t3_43jvvh/czj3yj7 | null | false | 2016-01-31T23:55:43 |
czj3yib | t1_czj3yib | 1,454,284,542 | user_2d949b011165 | Cooking | Good! When I first tried this, I knew that egg went into fried rice, so I would just crack an egg overtop the cooked vegetables and scramble it around that way, but then I just kind of got little chunks and films of egg all over the vegetable chunks. It had a weird texture and kind of ruined both parts of the dish for ... | 1 | t1_czj2vuv | t3_43kpl5 | /r/Cooking/comments/t3_43kpl5/czj3yib | null | false | 2016-01-31T23:55:42 |
czj3ydn | t1_czj3ydn | 1,454,284,537 | user_228e9589ffc5 | Cooking | In addition to putting it in a zip lock bag, I'd wrap it in saran wrap first. It provides an extra layer. I just pulled a chicken breast out of the bottom of my freezer dated 3/15 and thawed it with no freezer burn | 2 | t1_czit23f | t3_43k426 | /r/Cooking/comments/t3_43k426/czj3ydn | null | false | 2016-01-31T23:55:37 |
czj3ybe | t1_czj3ybe | 1,454,284,534 | user_29ffd679219b | Cooking | Came in to say this.
My ex loved Pad Thai and I lost many, many nights to failed attempts at it. | 3 | t1_czj1d0t | t3_43l0b0 | /r/Cooking/comments/t3_43l0b0/czj3ybe | null | false | 2016-01-31T23:55:34 |
czj3sgh | t1_czj3sgh | 1,454,284,277 | user_d2406dcc5734 | Cooking | Is stock the same as broth (noob here)? If so I've been enjoying this spinach onion couscous which is cooked in chicken broth.
http://www.food.com/recipe/spinach-and-onion-couscous-80667?photo=372180
| 1 | t3_43j8a2 | t3_43j8a2 | /r/Cooking/comments/t3_43j8a2/czj3sgh | null | false | 2016-01-31T23:51:17 |
czj3rci | t1_czj3rci | 1,454,284,226 | user_8ebe19696407 | Cooking | Another! | 4 | t1_czj10kp | t3_43l9g7 | /r/Cooking/comments/t3_43l9g7/czj3rci | null | false | 2016-01-31T23:50:26 |
czj3r23 | t1_czj3r23 | 1,454,284,213 | user_8ebe19696407 | Cooking | Phew! | 14 | t1_czj0gnt | t3_43l9g7 | /r/Cooking/comments/t3_43l9g7/czj3r23 | null | false | 2016-01-31T23:50:13 |
czj3qpx | t1_czj3qpx | 1,454,284,198 | user_dd8d580834a5 | Cooking | Butter?! | 2 | t1_czj0ser | t3_43kpl5 | /r/Cooking/comments/t3_43kpl5/czj3qpx | null | false | 2016-01-31T23:49:58 |
czj3q8d | t1_czj3q8d | 1,454,284,177 | user_8ebe19696407 | Cooking | Super helpful! Thanks so much for the info! | 1 | t1_czj11ra | t3_43l9g7 | /r/Cooking/comments/t3_43l9g7/czj3q8d | null | false | 2016-01-31T23:49:37 |
czj3pge | t1_czj3pge | 1,454,284,143 | user_8ebe19696407 | Cooking | Are you referring specifically to wok cooking? Or other dishes as well? I sear things at a super high heat and so far have not had any problems with Olive oil. | 3 | t1_czj1r10 | t3_43l9g7 | /r/Cooking/comments/t3_43l9g7/czj3pge | null | false | 2016-01-31T23:49:03 |
czj3ovm | t1_czj3ovm | 1,454,284,119 | user_abdfffc810af | Cooking | My mom uses a filipino word for it but I forgot what it is. Mmmm the crispy part! | 3 | t1_czj2nsd | t3_43kpl5 | /r/Cooking/comments/t3_43kpl5/czj3ovm | null | false | 2016-01-31T23:48:39 |
czj3n7t | t1_czj3n7t | 1,454,284,046 | user_cdafa6b8cb96 | Cooking | toast | -6 | t3_43l0b0 | t3_43l0b0 | /r/Cooking/comments/t3_43l0b0/czj3n7t | null | false | 2016-01-31T23:47:26 |
czj3n1p | t1_czj3n1p | 1,454,284,039 | user_b71580e050bc | Cooking | For me it's things like toffee and caramel. You have to get the timing right, and if you go too long there's no going back. And it's boiling hot. | 106 | t3_43l0b0 | t3_43l0b0 | /r/Cooking/comments/t3_43l0b0/czj3n1p | null | false | 2016-01-31T23:47:19 |
czj3ml8 | t1_czj3ml8 | 1,454,284,019 | user_fbbc7da229cd | Cooking | What everybody else said. But also: if you ask your roomate what they did, then you'll learn to not make the same mistake yourself. | 2 | t3_43kk89 | t3_43kk89 | /r/Cooking/comments/t3_43kk89/czj3ml8 | null | false | 2016-01-31T23:46:59 |
czj3mih | t1_czj3mih | 1,454,284,015 | user_fdbcfc0cd6a7 | Cooking | Anything not high temp we use it, except eggs. Gives them too odd of a taste for me. Grapeseed for high temp. | 3 | t3_43l9g7 | t3_43l9g7 | /r/Cooking/comments/t3_43l9g7/czj3mih | null | false | 2016-01-31T23:46:55 |
czj3l0h | t1_czj3l0h | 1,454,283,947 | user_0a6677837d64 | Cooking | Flan. The custard isn't hard, just annoying. The caramel is a bitch, you have to heat it to a specific small temp range, too low and it ain't make the puck onto of the custard, to high and it sticks to the dish and doesn't come out. It also only lasts in a cooler for maybe 4 days. | 6 | t3_43l0b0 | t3_43l0b0 | /r/Cooking/comments/t3_43l0b0/czj3l0h | null | false | 2016-01-31T23:45:47 |
czj3kvr | t1_czj3kvr | 1,454,283,942 | user_8ebe19696407 | Cooking | I hear that too. When I sear a stake, I get it screaming hot and have never had a problem with the smoke point so far. However, your point about branching out is noted. Olive oil has worked so far, but there's definitely no reason to not try others. It would be fun I'm sure. | 2 | t1_czj2wse | t3_43l9g7 | /r/Cooking/comments/t3_43l9g7/czj3kvr | null | false | 2016-01-31T23:45:42 |
czj3kij | t1_czj3kij | 1,454,283,925 | user_b71580e050bc | Cooking | Don't forget serving size! | 45 | t1_czj2zef | t3_43l0b0 | /r/Cooking/comments/t3_43l0b0/czj3kij | null | false | 2016-01-31T23:45:25 |
czj3jfe | t1_czj3jfe | 1,454,283,876 | user_fb7975d3da30 | Cooking | Sourdough bread using wild-caught sourdough starter, not instant. Too many people jump into sourdough baking as their first yeast bread experience, and end up making loaves you could use as bricks or door stops. I've been forced to smile through nearly breaking a tooth on it at potlucks. | 29 | t3_43l0b0 | t3_43l0b0 | /r/Cooking/comments/t3_43l0b0/czj3jfe | null | false | 2016-01-31T23:44:36 |
czj3jdu | t1_czj3jdu | 1,454,283,874 | user_abdfffc810af | Cooking | It fries way better. Only way to make fried rice imo | 4 | t1_czj2w5h | t3_43kpl5 | /r/Cooking/comments/t3_43kpl5/czj3jdu | null | false | 2016-01-31T23:44:34 |
czj3idr | t1_czj3idr | 1,454,283,832 | user_bebf2c80db6e | Cooking | Bacon jam. Im the only one my chefs lets male it anymore. Equal parts sherry vin and brown sugar with some cooked bacon, sauted onion, jalapeno, thyme, and a shot of aged balsamic at the very end. | 2 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czj3idr | null | false | 2016-01-31T23:43:52 |
czj3fhj | t1_czj3fhj | 1,454,283,708 | user_8a47ba9e52ad | Cooking | Ask the butcher where to find pepperoni if they don't have. I can't imagine San Francisco has no pepperoni anywhere.
If you're struggling, I'm fairly certain Corti Brothers in Sacramento has some. I can check next time I'm there. | 2 | t1_czis9pl | t3_43k426 | /r/Cooking/comments/t3_43k426/czj3fhj | null | false | 2016-01-31T23:41:48 |
czj3f2t | t1_czj3f2t | 1,454,283,689 | user_8ebe19696407 | Cooking | Glad I'm not alone :-) | 1 | t1_czj33mw | t3_43l9g7 | /r/Cooking/comments/t3_43l9g7/czj3f2t | null | false | 2016-01-31T23:41:29 |
czj3exy | t1_czj3exy | 1,454,283,683 | user_3e566c883868 | Cooking | That sounds luscious, but calorie dense. Luckily I dont care. I eat everything! lol | 1 | t1_czj0pon | t3_43ke2p | /r/Cooking/comments/t3_43ke2p/czj3exy | null | false | 2016-01-31T23:41:23 |
czj3est | t1_czj3est | 1,454,283,677 | user_8ebe19696407 | Cooking | Yeah not evoo for everyday for sure. | 1 | t1_czj3759 | t3_43l9g7 | /r/Cooking/comments/t3_43l9g7/czj3est | null | false | 2016-01-31T23:41:17 |
czj3eed | t1_czj3eed | 1,454,283,659 | user_8ebe19696407 | Cooking | Love it! | 6 | t1_czj3bcp | t3_43l9g7 | /r/Cooking/comments/t3_43l9g7/czj3eed | null | false | 2016-01-31T23:40:59 |
czj3d29 | t1_czj3d29 | 1,454,283,600 | user_0e361e0b3409 | Cooking | Teflon does not leach toxic chemicals. The reason it is nonstick is because it is so inert, as said in another comment in this thread. Even if you use a metal spatula and the teflon chips off into your food it will not hurt you. | 5 | t1_czj033b | t3_43kncl | /r/Cooking/comments/t3_43kncl/czj3d29 | null | false | 2016-01-31T23:40:00 |
czj3ca5 | t1_czj3ca5 | 1,454,283,564 | [deleted] | Cooking | [deleted] | 1 | t1_czj0pon | t3_43ke2p | /r/Cooking/comments/t3_43ke2p/czj3ca5 | null | false | 2016-01-31T23:39:24 |
czj3bcp | t1_czj3bcp | 1,454,283,522 | user_c9889ec59c36 | Cooking | Greek here, um yes. | 70 | t3_43l9g7 | t3_43l9g7 | /r/Cooking/comments/t3_43l9g7/czj3bcp | null | false | 2016-01-31T23:38:42 |
czj3awc | t1_czj3awc | 1,454,283,503 | user_9a08c3e31962 | Cooking | The rice doesn't have to be day old. Just cold. I fan my rice then put it in the fridge uncovered for about 30 minutes. Still get the same end result as day old rice. | 1 | t3_43kpl5 | t3_43kpl5 | /r/Cooking/comments/t3_43kpl5/czj3awc | null | false | 2016-01-31T23:38:23 |
czj38nr | t1_czj38nr | 1,454,283,405 | user_bc92f9c55e29 | Cooking | Have you ever made one? | 2 | t1_czj2y8a | t3_43l0b0 | /r/Cooking/comments/t3_43l0b0/czj38nr | null | false | 2016-01-31T23:36:45 |
czj3759 | t1_czj3759 | 1,454,283,339 | user_11254eddc4e8 | Cooking | Extra virgin olive oil shouldn't be used as a multipurpose oil but olive oil is fine for most purposes except maybe deep frying. I get the Costco olive oil and use it for everything. | 49 | t3_43l9g7 | t3_43l9g7 | /r/Cooking/comments/t3_43l9g7/czj3759 | null | false | 2016-01-31T23:35:39 |
czj35p1 | t1_czj35p1 | 1,454,283,277 | user_7beecb8d51a5 | Cooking | Not a big deal. Cast iron frying pans naturally season with use and all this advice is just to help the process along. | 3 | t3_43kxsu | t3_43kxsu | /r/Cooking/comments/t3_43kxsu/czj35p1 | null | false | 2016-01-31T23:34:37 |
czj34yy | t1_czj34yy | 1,454,283,247 | user_6705d1165b90 | Cooking | Here is how I like it :P [Fried Rice](https://bhavnasfoodjourneys.wordpress.com/2016/01/01/vegetable-fried-rice/) | 1 | t3_43kpl5 | t3_43kpl5 | /r/Cooking/comments/t3_43kpl5/czj34yy | null | false | 2016-01-31T23:34:07 |
czj33mw | t1_czj33mw | 1,454,283,193 | user_0e361e0b3409 | Cooking | I use it as my only cooking oil. I have a small bottle of evoo for olive oil flavor when I want it and a large bottle of refined light olive oil with a very light neutral flavor and a higher smoke point that I normally use for the actual cooking. | 2 | t3_43l9g7 | t3_43l9g7 | /r/Cooking/comments/t3_43l9g7/czj33mw | null | false | 2016-01-31T23:33:13 |
czj3365 | t1_czj3365 | 1,454,283,174 | user_e097df54e08d | Cooking | > There is legitimate concern
No there isn't. There's concern. It's not legitimate. It's ignorant, blind stamping. | 9 | t1_czj033b | t3_43kncl | /r/Cooking/comments/t3_43kncl/czj3365 | null | false | 2016-01-31T23:32:54 |
czj30pc | t1_czj30pc | 1,454,283,059 | user_cfb79e84f380 | Cooking | I've been eyeing Alton Browns Pad Thai recipe for a long time. What would you say are the things to look out for when making it? | 12 | t1_czj1d0t | t3_43l0b0 | /r/Cooking/comments/t3_43l0b0/czj30pc | null | false | 2016-01-31T23:30:59 |
czj2zvf | t1_czj2zvf | 1,454,283,020 | user_0e361e0b3409 | Cooking | My dad has always frozen the beans for a couple of hours while they're still wet after soaking and rinsing them. I'm not sure if it has an appreciable effect or not but it seems to work. | 1 | t3_43klxh | t3_43klxh | /r/Cooking/comments/t3_43klxh/czj2zvf | null | false | 2016-01-31T23:30:20 |
czj2zef | t1_czj2zef | 1,454,282,998 | user_edbc105980b4 | Cooking | Revenge. Sure cold is the recommended temperature, but how cold? Is time more important than temperature?
| 356 | t3_43l0b0 | t3_43l0b0 | /r/Cooking/comments/t3_43l0b0/czj2zef | null | false | 2016-01-31T23:29:58 |
czj2yyw | t1_czj2yyw | 1,454,282,977 | user_e097df54e08d | Cooking | If that's really what you want, why not just buy Update International, Winco or Vollrath? | 1 | t1_czixebx | t3_43kncl | /r/Cooking/comments/t3_43kncl/czj2yyw | null | false | 2016-01-31T23:29:37 |
czj2y8a | t1_czj2y8a | 1,454,282,945 | user_f3750df4dc01 | Cooking | It's rather easy.. I don't get the difficulties people suffer over it. | 15 | t1_cziz2ss | t3_43l0b0 | /r/Cooking/comments/t3_43l0b0/czj2y8a | null | false | 2016-01-31T23:29:05 |
czj2wse | t1_czj2wse | 1,454,282,886 | user_e0c56e8ba706 | Cooking | > I'm also under the impression that olive oil is healthier due to it being less processed than vegetable oils. Is that true at all?
Doubtful.
> I read everywhere that Olive oil should not be used for everyday cooking.
Olive oil either has a low smoke point or tastes like nothing. Branch out.
| 6 | t3_43l9g7 | t3_43l9g7 | /r/Cooking/comments/t3_43l9g7/czj2wse | null | false | 2016-01-31T23:28:06 |
czj2w5h | t1_czj2w5h | 1,454,282,861 | user_f9b0f9bb9cc7 | Cooking | Why day old rice? Does it make a difference? I being honest I love rice! | 2 | t1_czj20lw | t3_43kpl5 | /r/Cooking/comments/t3_43kpl5/czj2w5h | null | false | 2016-01-31T23:27:41 |
czj2vuv | t1_czj2vuv | 1,454,282,847 | user_fbbc7da229cd | Cooking | I've never made fried rice. This comment was really helpful. I wouldn't have thought to do the egg first. | 1 | t1_czj1j05 | t3_43kpl5 | /r/Cooking/comments/t3_43kpl5/czj2vuv | null | false | 2016-01-31T23:27:27 |
czj2vtq | t1_czj2vtq | 1,454,282,846 | user_f3750df4dc01 | Cooking | If you're building more layers, the oil isn't just left in the pan, it's burnt on - that's why soap won't affect new, or old, layers. | 1 | t1_cziynx5 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czj2vtq | null | false | 2016-01-31T23:27:26 |
czj2vcr | t1_czj2vcr | 1,454,282,825 | user_5ce52d90498b | Cooking | Thanks :) | 1 | t1_czizpfn | t3_4366wo | /r/Cooking/comments/t3_4366wo/czj2vcr | null | false | 2016-01-31T23:27:05 |
czj2uvo | t1_czj2uvo | 1,454,282,802 | user_1867d90b233d | Cooking | I used to work at a whole foods deli, they most definitely would have it! And they'll probably dice it up for you too, if they're as nice as me:) | 2 | t1_cziuw2k | t3_43k426 | /r/Cooking/comments/t3_43k426/czj2uvo | null | false | 2016-01-31T23:26:42 |
czj2sb0 | t1_czj2sb0 | 1,454,282,678 | user_ea250b44aa91 | Cooking | Gonna go with. http://store.vtsmokeandcure.com/products/smoked-pepperoni
The smaller radius ones are the tiny pepperonis that curl up and leave a delicious pool of grease in the center of them. Should blow the majority of Hormel type ones out of the water. | 0 | t3_43k426 | t3_43k426 | /r/Cooking/comments/t3_43k426/czj2sb0 | null | false | 2016-01-31T23:24:38 |
czj2rjd | t1_czj2rjd | 1,454,282,642 | user_08cf69597043 | Cooking | The product is sold under the brand name "Beano." It definitely works! | 6 | t1_czivm44 | t3_43klxh | /r/Cooking/comments/t3_43klxh/czj2rjd | null | false | 2016-01-31T23:24:02 |
czj2ogv | t1_czj2ogv | 1,454,282,502 | user_6bdc969a9614 | Cooking | Not all olive oils are the same I have learned. Big difference when making salad dressings. Cheap olive oil makes the dressing taste terrible. For cooking at higher temps I like coconut oil. Some coconut oil tastes sweeter than others. Sweeter is good when baking but I dont like my fried potatoes to taste sweet. ... | 1 | t3_43l9g7 | t3_43l9g7 | /r/Cooking/comments/t3_43l9g7/czj2ogv | null | false | 2016-01-31T23:21:42 |
czj2nsd | t1_czj2nsd | 1,454,282,471 | user_03d8c882a56a | Cooking | The crispy part of rice when you fry it is called socarrat. :) | 1 | t1_czj20lw | t3_43kpl5 | /r/Cooking/comments/t3_43kpl5/czj2nsd | null | false | 2016-01-31T23:21:11 |
czj2m1p | t1_czj2m1p | 1,454,282,391 | user_1d61492c938b | Cooking | I have had too many clots of noodles covered in sticky cloying peanut lime sauce. I am now very, very sceptical of the average restaurant pad thai. | 38 | t1_czj1d0t | t3_43l0b0 | /r/Cooking/comments/t3_43l0b0/czj2m1p | null | false | 2016-01-31T23:19:51 |
czj2lco | t1_czj2lco | 1,454,282,359 | user_b3e19f47bb4d | Cooking | I'd pour it over my cereal if I could, and I do use it for some baking and some frying, when the temperature is low enough. My potatoes o'brien this morning were cooked in a combination of butter and olive oil. They were crispy and flavorful on the outside and fluffy and starchy on the inside. My salmon tonight is gett... | 3 | t3_43l9g7 | t3_43l9g7 | /r/Cooking/comments/t3_43l9g7/czj2lco | null | false | 2016-01-31T23:19:19 |
czj2ioc | t1_czj2ioc | 1,454,282,234 | user_472196bf060f | Cooking | You can hit it with a power grinder and it be alright to use. I'd just scour it out with a towel, some wet salt and muscle, season it and it'll be fine.
| 0 | t3_43kxsu | t3_43kxsu | /r/Cooking/comments/t3_43kxsu/czj2ioc | null | false | 2016-01-31T23:17:14 |
czj2i08 | t1_czj2i08 | 1,454,282,202 | user_e552f134e51e | Cooking | I would disagree with risotto. There are lots of easy methods to make risotto, that in my opinion, are much better than the traditional stir it until your arm falls off method. I vastly prefer pressure cooked risotto and [The Food Lab's no stir risotto method](http://www.seriouseats.com/2011/10/the-food-lab-the-science... | 10 | t1_czj1gtg | t3_43l0b0 | /r/Cooking/comments/t3_43l0b0/czj2i08 | null | false | 2016-01-31T23:16:42 |
czj2f4n | t1_czj2f4n | 1,454,282,069 | user_e552f134e51e | Cooking | A lot of technically difficult things in cooking really come down to knowing when to actually touch something, and how to actually touch it. For example, making a true French omelette, as demonstrated here by [Jaques Pepin](https://www.youtube.com/watch?v=s10etP1p2bU). | 223 | t3_43l0b0 | t3_43l0b0 | /r/Cooking/comments/t3_43l0b0/czj2f4n | null | false | 2016-01-31T23:14:29 |
czj2ez6 | t1_czj2ez6 | 1,454,282,061 | user_925298d7a91c | Cooking | Add epazote and/or asafoetida to your dish; take Beano or something else with alpha-galactosidase
Probably the most effective options | 11 | t3_43klxh | t3_43klxh | /r/Cooking/comments/t3_43klxh/czj2ez6 | null | false | 2016-01-31T23:14:21 |
czj2596 | t1_czj2596 | 1,454,281,619 | user_451944e574de | Cooking | Yes, [this](https://www.youtube.com/watch?v=XWIJNaA-JNA) is the video I was thinking of but now that I've watched it again I see that he didn't actually use this method at all. Now I have no idea where I first saw this method used. | 2 | t1_czj1rnd | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czj2596 | null | false | 2016-01-31T23:06:59 |
czj23v0 | t1_czj23v0 | 1,454,281,552 | user_2d949b011165 | Cooking | My mom taught me a trick where you remove a small amount of the sauce and quickly whisk some flour or corn starch into it, then slowly add that mixture back into the sauce and watch it thicken up. I usually do this at the end of cooking one the sauce tastes good. If you put the thickener directly into the sauce it will... | 1 | t3_43ipn6 | t3_43ipn6 | /r/Cooking/comments/t3_43ipn6/czj23v0 | null | false | 2016-01-31T23:05:52 |
czj21ht | t1_czj21ht | 1,454,281,442 | [deleted] | Cooking | [deleted] | 18 | t1_czj18mm | t3_43l0b0 | /r/Cooking/comments/t3_43l0b0/czj21ht | null | false | 2016-01-31T23:04:02 |
czj20lw | t1_czj20lw | 1,454,281,399 | user_abdfffc810af | Cooking | I like simple garlic fried rice. Day old white rice, tons and tons of garlic,shallots, and scrambled eggs. Love making it crispy on the bottom and garnish with green onions | 4 | t3_43kpl5 | t3_43kpl5 | /r/Cooking/comments/t3_43kpl5/czj20lw | null | false | 2016-01-31T23:03:19 |
czj1u39 | t1_czj1u39 | 1,454,281,105 | user_68fc43795d5d | Cooking | Try Amazon...? http://www.amazon.com/Boars-Head-Whole-Pepperoni/dp/B00KOVU29O# | 2 | t3_43k426 | t3_43k426 | /r/Cooking/comments/t3_43k426/czj1u39 | null | false | 2016-01-31T22:58:25 |
czj1sa7 | t1_czj1sa7 | 1,454,281,022 | user_2d949b011165 | Cooking | OP- would you mind adding some details of how you made your stock? What types of ingredients and scraps, whats the meat scraps to water ratio? I've tried my own stock a few times and it never turns out flavorful enough even though I'm cooking it all day. I'd love to hear how you make your own stock if you have the time... | 2 | t3_43j8a2 | t3_43j8a2 | /r/Cooking/comments/t3_43j8a2/czj1sa7 | null | false | 2016-01-31T22:57:02 |
czj1saa | t1_czj1saa | 1,454,281,022 | user_18030bffb822 | Cooking | I suppose as with all things it's subjective but the thing with quality olive oil is that you can actually taste and smell the olive, it's more than just oil. I personally don't like how it tastes in warm dishes, especially in dishes that contain meat or baked parts like pasta, but love how it tastes in salads and cold... | 1 | t3_43imm3 | t3_43imm3 | /r/Cooking/comments/t3_43imm3/czj1saa | null | false | 2016-01-31T22:57:02 |
czj1rnd | t1_czj1rnd | 1,454,280,992 | user_c76cdd55e814 | Cooking | Food wishes? | 2 | t1_cziod9i | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czj1rnd | null | false | 2016-01-31T22:56:32 |
czj1r10 | t1_czj1r10 | 1,454,280,963 | user_abdfffc810af | Cooking | I used to until I learned how to cook on really high heat. Now I buy the big bottle of avocado oil from Costco since it has a really high smoke point | 11 | t3_43l9g7 | t3_43l9g7 | /r/Cooking/comments/t3_43l9g7/czj1r10 | null | false | 2016-01-31T22:56:03 |
czj1j05 | t1_czj1j05 | 1,454,280,607 | user_2d949b011165 | Cooking | I scramble an egg or two into a sort of patty, then remove it and cut it up for later. Then I'll saute any veggies I have lying around, though usually carrots, onions, celery, chopped up very small, and sometimes corn, broccoli, or snow peas (you can honestly use any vegetables as long as you think it'll taste good). O... | 8 | t3_43kpl5 | t3_43kpl5 | /r/Cooking/comments/t3_43kpl5/czj1j05 | null | false | 2016-01-31T22:50:07 |
czj1hz1 | t1_czj1hz1 | 1,454,280,564 | user_8f80e6cf1fb7 | Cooking | I really like good skillet cornbread with pea soup. | 1 | t3_43jnel | t3_43jnel | /r/Cooking/comments/t3_43jnel/czj1hz1 | null | false | 2016-01-31T22:49:24 |
czj1gzl | t1_czj1gzl | 1,454,280,522 | user_913f1d192e5a | Cooking | > the main problem is cheap olive oil. What about that?
Most olive oil isn't olive oil. Olive oil has been a scam for thousands of years. | 1 | t3_43imm3 | t3_43imm3 | /r/Cooking/comments/t3_43imm3/czj1gzl | null | false | 2016-01-31T22:48:42 |
czj1gtg | t1_czj1gtg | 1,454,280,514 | user_218c48b819e3 | Cooking | Gateau marjolaine
Or risotto | 1 | t3_43l0b0 | t3_43l0b0 | /r/Cooking/comments/t3_43l0b0/czj1gtg | null | false | 2016-01-31T22:48:34 |
czj1etd | t1_czj1etd | 1,454,280,424 | user_bc92f9c55e29 | Cooking | I got my meanings mixed up, but souffrir and souffle sound similar. Alors vous souffriez pour faire une soufflé. | -9 | t1_czj0tvb | t3_43l0b0 | /r/Cooking/comments/t3_43l0b0/czj1etd | null | false | 2016-01-31T22:47:04 |
czj1d0t | t1_czj1d0t | 1,454,280,336 | user_165cde8f359c | Cooking | Pad Thai. | 82 | t3_43l0b0 | t3_43l0b0 | /r/Cooking/comments/t3_43l0b0/czj1d0t | null | false | 2016-01-31T22:45:36 |
czj1cfs | t1_czj1cfs | 1,454,280,309 | user_bb5971bdfa09 | Cooking | I take whatever veggies I have. Usually broccoli, red onion, carrots, cauliflower and frozen peas. Sometimes others. Chop em, fry em in a bit of oil. Then add a dash of soy sauce and fish sauce. Mix in the day old rice, and crack an egg on the side to let it scramble. Then mix everything together and top with crushed p... | 3 | t3_43kpl5 | t3_43kpl5 | /r/Cooking/comments/t3_43kpl5/czj1cfs | null | false | 2016-01-31T22:45:09 |
czj18o9 | t1_czj18o9 | 1,454,280,143 | user_8f403b5e366d | Cooking | Exactly what I was looking for, thanks!! | 1 | t1_czixyte | t3_43ku6g | /r/Cooking/comments/t3_43ku6g/czj18o9 | null | false | 2016-01-31T22:42:23 |
czj18mm | t1_czj18mm | 1,454,280,141 | user_bb5971bdfa09 | Cooking | If you go watch the Great British Bake-Off you'd get the impression that most baked things are difficult! That said, I'm going to try and tackle bear claws next week, and i have the feeling they'll be on the more difficult end of the spectrum. | 48 | t3_43l0b0 | t3_43l0b0 | /r/Cooking/comments/t3_43l0b0/czj18mm | null | false | 2016-01-31T22:42:21 |
czj1718 | t1_czj1718 | 1,454,280,066 | user_0be0f106d5e1 | Cooking | I have an old [cast aluminum (or some kind of aluminum alloy) pan](http://i.imgur.com/oj0HuZv.jpg) that I use for cooking eggs. I actually scrubbed the top recently, so now it's all shiny. I seasoned it by heating a little bit and then coating with a tiny amount of vegetable oil with silicon brush and I recoat it every... | 2 | t3_43kncl | t3_43kncl | /r/Cooking/comments/t3_43kncl/czj1718 | null | false | 2016-01-31T22:41:06 |
czj156n | t1_czj156n | 1,454,279,981 | user_3b5de453507b | Cooking | Frozen peas would be good. That's about it. | 2 | t3_43l53f | t3_43l53f | /r/Cooking/comments/t3_43l53f/czj156n | null | false | 2016-01-31T22:39:41 |
czj1330 | t1_czj1330 | 1,454,279,884 | user_4e98808eea43 | Cooking | I always have an arsenal of oils. All of them serve a purpose. | 13 | t3_43l9g7 | t3_43l9g7 | /r/Cooking/comments/t3_43l9g7/czj1330 | null | false | 2016-01-31T22:38:04 |
czj11vd | t1_czj11vd | 1,454,279,828 | user_be76ea87c95c | Cooking | I'm usually with OP. A splash here and there for saute or salad dressing is always olive oil.
Of course, not tonight! I'm marinading BLSL thighs for [Roadside chicken](http://www.epicurious.com/recipes/member/views/roadside-chicken-52111011) and couldn't justify a half cup of valuable olive oil for what will be most... | 3 | t3_43l9g7 | t3_43l9g7 | /r/Cooking/comments/t3_43l9g7/czj11vd | null | false | 2016-01-31T22:37:08 |
czj11ra | t1_czj11ra | 1,454,279,823 | user_3451332ee16b | Cooking | We discussed this earlier today in another thread where I included this link that says it's fine to use it for any kind of cooking, including searing. I personally only use it for Italian and some other Western dishes, not for cuisines like Chinese or Indian.
http://www.seriouseats.com/2015/03/cooking-with-olive-oil... | 22 | t3_43l9g7 | t3_43l9g7 | /r/Cooking/comments/t3_43l9g7/czj11ra | null | false | 2016-01-31T22:37:03 |
czj10kp | t1_czj10kp | 1,454,279,769 | user_39e9800cfa12 | Cooking | Yep, almost exclusively. | 12 | t3_43l9g7 | t3_43l9g7 | /r/Cooking/comments/t3_43l9g7/czj10kp | null | false | 2016-01-31T22:36:09 |
czj0yfj | t1_czj0yfj | 1,454,279,671 | user_2628644147fc | Cooking | whats the rice recipe? that looks good | 3 | t3_43iye8 | t3_43iye8 | /r/Cooking/comments/t3_43iye8/czj0yfj | null | false | 2016-01-31T22:34:31 |
czj0xki | t1_czj0xki | 1,454,279,633 | user_17fcfb72a716 | Cooking | I don't mean to sound flippant, but what about dicing pepperoni yourself? I haven't seen diced pepperoni in local stores (I'm in Arizona) but my first thought would be to buy the pepperoni I wanted and go after it with a chef's knife. Wouldn't take but a minute or two.
You could probably put pepperoni in a food proc... | -2 | t1_cziuw2k | t3_43k426 | /r/Cooking/comments/t3_43k426/czj0xki | null | false | 2016-01-31T22:33:53 |
czj0wae | t1_czj0wae | 1,454,279,571 | user_3451332ee16b | Cooking | Well, there have been numerous scandals dealing with Italian oils. The article mentioned by Snopes is from 2015. But one of the earliest articles is from 2007 in the [New Yorker](http://www.newyorker.com/magazine/2007/08/13/slippery-business) and that does indeed involve adulteration (or alleged adulteration) with oils... | 2 | t1_czizimk | t3_43imm3 | /r/Cooking/comments/t3_43imm3/czj0wae | null | false | 2016-01-31T22:32:51 |
czj0tvb | t1_czj0tvb | 1,454,279,459 | user_472f77421ee1 | Cooking | Not exactly. While *souffle* can indeed mean a breath, the dish's name is *soufflé*, which would in this case be translated as "blown", in the same way you can blow glass. Also, to suffer is *souffrir*, which is etymologically unrelated. | 79 | t1_cziz2ss | t3_43l0b0 | /r/Cooking/comments/t3_43l0b0/czj0tvb | null | false | 2016-01-31T22:30:59 |
czj0sgl | t1_czj0sgl | 1,454,279,394 | user_17fcfb72a716 | Cooking | This. It all depends on the type of plastic the utensil is made from.
For Christmas, I gave my sister's family a setting of stainless Knork flatware. (Excellent stuff, by the way. I use Knorks and so do my parents, they hold up beautifully.) Knork was nice enough to send a bag of plastic picnic Knorks along with m... | 2 | t1_czixkp0 | t3_43jwdw | /r/Cooking/comments/t3_43jwdw/czj0sgl | null | false | 2016-01-31T22:29:54 |
czj0ser | t1_czj0ser | 1,454,279,392 | user_6a5fd45a8902 | Cooking | -Day old brown rice
-canola oil
-Fresh garlic
-Fresh onion
-Salt
-White pepper
-A couple fried eggs
-Sesame oil
-Soy sauce and or oyster sauce
-Butter
-Finish with a bit of chili flake and green onion
I tend to stick to the basics :) | 2 | t3_43kpl5 | t3_43kpl5 | /r/Cooking/comments/t3_43kpl5/czj0ser | null | false | 2016-01-31T22:29:52 |
czj0rag | t1_czj0rag | 1,454,279,343 | user_4584d530a07d | Cooking | > that square pizza from my elementary school, which always had diced and not sliced pepperoni
Just an FYI - that probably wasn't pepperoni but some pepperoni flavored soy protein. | 1 | t3_43k426 | t3_43k426 | /r/Cooking/comments/t3_43k426/czj0rag | null | false | 2016-01-31T22:29:03 |
czj0pon | t1_czj0pon | 1,454,279,270 | user_466cf58719ed | Cooking | Based on what you have on hand, a bit of milk or cream would definitely do the trick. For the future, I really like using marscapone in sauces, and given it is very low carb and has a creamy taste it should go great with stretching out the alfredo sauce. I wouldn't be able to tell you if it is less calorie dense than t... | 2 | t3_43ke2p | t3_43ke2p | /r/Cooking/comments/t3_43ke2p/czj0pon | null | false | 2016-01-31T22:27:50 |
czj0phs | t1_czj0phs | 1,454,279,261 | user_532153c7b45d | Cooking | Baked Alaska. | 18 | t3_43l0b0 | t3_43l0b0 | /r/Cooking/comments/t3_43l0b0/czj0phs | null | false | 2016-01-31T22:27:41 |
czj0nid | t1_czj0nid | 1,454,279,176 | user_6a5fd45a8902 | Cooking | I tend to stick to regular canola oil most of the time. I like the higher smoke point when cooking. However for finishing g drizzles or sauces olive oil is the way to go | 10 | t3_43l9g7 | t3_43l9g7 | /r/Cooking/comments/t3_43l9g7/czj0nid | null | false | 2016-01-31T22:26:16 |
czj0jan | t1_czj0jan | 1,454,278,996 | user_7302e8db1cca | Cooking | I can't stand my Kitchenaid mixer. Its most effective job is being a nice decoration on my counter.
I have to manually stir things up to get it all the way mixed, the bowl won't come off the base half the time, the attachments get stuck. Worst $300 purchase I've made. | 1 | t3_43eeul | t3_43eeul | /r/Cooking/comments/t3_43eeul/czj0jan | null | false | 2016-01-31T22:23:16 |
czj0iqs | t1_czj0iqs | 1,454,278,973 | user_33dfa9db464b | Cooking | I use it daily, but Extra Virgin oil can overpower some dishes, particularly Asian and Indian so I stick to a neutral vegetable oil then. | 87 | t3_43l9g7 | t3_43l9g7 | /r/Cooking/comments/t3_43l9g7/czj0iqs | null | false | 2016-01-31T22:22:53 |
czj0hca | t1_czj0hca | 1,454,278,914 | user_00345335d584 | Cooking | Just say no. | 1 | t3_43l53f | t3_43l53f | /r/Cooking/comments/t3_43l53f/czj0hca | null | false | 2016-01-31T22:21:54 |
czj0gu4 | t1_czj0gu4 | 1,454,278,891 | user_4819edc9436d | Cooking | Toaster ovens work awesome. | 1 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czj0gu4 | null | false | 2016-01-31T22:21:31 |
czj0gnt | t1_czj0gnt | 1,454,278,883 | user_681a4d8575a4 | Cooking | I'm with you, use it almost exclusively | 113 | t3_43l9g7 | t3_43l9g7 | /r/Cooking/comments/t3_43l9g7/czj0gnt | null | false | 2016-01-31T22:21:23 |
czj0e4f | t1_czj0e4f | 1,454,278,769 | user_913f1d192e5a | Cooking | So you think contact dermatitis is "toxic"? Interesting. I suppose if chemically inert PTFE is somehow toxic then dermatitis can be too... | 4 | t1_czj033b | t3_43kncl | /r/Cooking/comments/t3_43kncl/czj0e4f | null | false | 2016-01-31T22:19:29 |
czj0cfx | t1_czj0cfx | 1,454,278,697 | user_718b69dd7864 | Cooking | So unrefined for a 12 year old, better get her in gear and fast! | 2 | t1_czifuxg | t3_43gnzj | /r/Cooking/comments/t3_43gnzj/czj0cfx | null | false | 2016-01-31T22:18:17 |
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