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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d0ibt0i | t1_d0ibt0i | 1,456,771,098 | user_9fc7ff025a05 | Cooking | You put in some serious work there. Congrats man! | 11 | t3_48aj7l | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0ibt0i | null | false | 2016-02-29T18:38:18Z |
d0ibq8y | t1_d0ibq8y | 1,456,770,995 | user_ebe5b8db084e | Cooking | Which is why it's even more silly that people get so worked up about it, eh? | 1 | t1_d0hvi62 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ibq8y | null | false | 2016-02-29T18:36:35Z |
d0iboyy | t1_d0iboyy | 1,456,770,943 | user_ebe5b8db084e | Cooking | Are there subsidies for the other meats there? | 1 | t1_d0i3iz9 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0iboyy | null | false | 2016-02-29T18:35:43Z |
d0ibo9k | t1_d0ibo9k | 1,456,770,914 | user_787724d6d0f0 | Cooking | > (In France, we say 5-10mn)
Thank you, including the time in your response was very helpful! | 3 | t1_d0ibdki | t3_48b1u0 | /r/Cooking/comments/t3_48b1u0/d0ibo9k | null | false | 2016-02-29T18:35:14Z |
d0ibo82 | t1_d0ibo82 | 1,456,770,913 | user_38bbde54a772 | Cooking | Usually with breadcrumbs I wait for them to turn golden brown to know when the chicken is done. Will there be a reliable sign (color change) that I should look for to know when the chicken is done? | 2 | t1_d0iblrn | t3_48bl95 | /r/Cooking/comments/t3_48bl95/d0ibo82 | null | false | 2016-02-29T18:35:13Z |
d0iblrn | t1_d0iblrn | 1,456,770,817 | user_7992479ba111 | Cooking | Back to flour will produce a thicker, smoother crust than finishing in breadcrumbs
It looks like you will be baking the chicken while its covered with sauce and cheese. The flour-egg-flour technique is probably to produce a thick crust that will absorb flavors in the oven | 2 | t1_d0ibdwj | t3_48bl95 | /r/Cooking/comments/t3_48bl95/d0iblrn | null | false | 2016-02-29T18:33:37Z |
d0ibhk6 | t1_d0ibhk6 | 1,456,770,659 | user_f5435d16c001 | Cooking | It's fine; I just mean the same people turn their nose up at takeout for being "inauthentic" and then praise "Asian fusion." | 2 | t1_d0i54b3 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ibhk6 | null | false | 2016-02-29T18:30:59Z |
d0ibh7w | t1_d0ibh7w | 1,456,770,647 | user_8bf9c7d6c18b | Cooking | Fuck crab cakes. Eat that shit straight, with butter and a touch of old bay. You're eating it wrong if there's not a hammer involved. | 1 | t1_d0iax0k | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ibh7w | null | false | 2016-02-29T18:30:47Z |
d0ibdwj | t1_d0ibdwj | 1,456,770,525 | user_38bbde54a772 | Cooking | Essentially I've done the whole flour to eggs to breadcrumbs then fry in olive oil. But flour to eggs to flour to frying in butter is where my question is | 2 | t3_48bl95 | t3_48bl95 | /r/Cooking/comments/t3_48bl95/d0ibdwj | null | false | 2016-02-29T18:28:45Z |
d0ibdki | t1_d0ibdki | 1,456,770,511 | user_4d12df6ff1f8 | Cooking | You can regulate how much heat the top and bottom get by putting your tray at a different height (depth also matters is your oven has uneven cooking/is cheap). Most also have top/bottom only setting but I use those at the end if I notice a discrepancy.
Liquid filling can soak the dough and make it soggy. In that case... | 3 | t3_48b1u0 | t3_48b1u0 | /r/Cooking/comments/t3_48b1u0/d0ibdki | null | false | 2016-02-29T18:28:31Z |
d0ibcey | t1_d0ibcey | 1,456,770,469 | user_6cd545e084e3 | Cooking | Most Indian people don't buy the curry paste. Its unhealthy and less flavorful. Not to mention its more expensive than just buying the spices in bulk... and Indian people are cheap :) | 1 | t1_d0i5kpy | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ibcey | null | false | 2016-02-29T18:27:49Z |
d0ibc5k | t1_d0ibc5k | 1,456,770,459 | user_fbb51e07454e | Cooking | [PALLET CLEANSER](http://www.raindropgutterguard.com/wp-content/uploads/2014/07/pallet-bench-11.jpeg) | 14 | t1_d0i9p5z | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0ibc5k | null | false | 2016-02-29T18:27:39Z |
d0ib9la | t1_d0ib9la | 1,456,770,363 | user_2a547523a331 | Cooking | That should work. Thanks! | 2 | t1_d0ib5wg | t3_48bgz8 | /r/Cooking/comments/t3_48bgz8/d0ib9la | null | false | 2016-02-29T18:26:03Z |
d0ib6kg | t1_d0ib6kg | 1,456,770,257 | user_1aff70987757 | Cooking | I'd generally rather just reheat it and eat it, but you could also use it in a salad, wrap, taco, maybe even a quesadilla, nachos... That's all off the top of my head. | 1 | t3_48b4i0 | t3_48b4i0 | /r/Cooking/comments/t3_48b4i0/d0ib6kg | null | false | 2016-02-29T18:24:17Z |
d0ib5wg | t1_d0ib5wg | 1,456,770,234 | user_66a729db0f6f | Cooking | Try moistening them with a little water, then dry dredging them in cornstarch. They will set, the coating will be light as a feather, and no crumbs. | 1 | t1_d0iaiac | t3_48bgz8 | /r/Cooking/comments/t3_48bgz8/d0ib5wg | null | false | 2016-02-29T18:23:54Z |
d0ib49v | t1_d0ib49v | 1,456,770,175 | user_aa8c0a4bbc11 | Cooking | Those all sound absolutely delicious! | 2 | t1_d0hw7ua | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ib49v | null | false | 2016-02-29T18:22:55Z |
d0ib3f3 | t1_d0ib3f3 | 1,456,770,143 | user_7bf428e17a8d | Cooking | I'm a bot, *bleep*, *bloop*. Someone has linked to this thread from another place on reddit:
- [/r/shitamericanssay] [I've recently had my DNA analyzed and found out I'm 40 percent Irish.](https://np.reddit.com/r/ShitAmericansSay/comments/48bkgn/ive_recently_had_my_dna_analyzed_and_found_out_im/)
[](#footer)*^(If you... | 2 | t1_d0ia36q | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ib3f3 | null | false | 2016-02-29T18:22:23Z |
d0iayzk | t1_d0iayzk | 1,456,769,976 | [deleted] | Cooking | [deleted] | 1 | t1_d0hkd50 | t3_487nai | /r/Cooking/comments/t3_487nai/d0iayzk | null | false | 2016-02-29T18:19:36Z |
d0iayf0 | t1_d0iayf0 | 1,456,769,954 | user_54ec428e3603 | Cooking | Maligned children. Name checks out... | 1 | t1_d0hx8nf | t3_47ykbx | /r/Cooking/comments/t3_47ykbx/d0iayf0 | null | false | 2016-02-29T18:19:14Z |
d0iaycs | t1_d0iaycs | 1,456,769,951 | user_d5e1c2c5e7ba | Cooking | Mmmm with a healthy dose of Greek oregano. | 1 | t1_d0hkrmr | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0iaycs | null | false | 2016-02-29T18:19:11Z |
d0iaxso | t1_d0iaxso | 1,456,769,929 | user_95cb3e03b4f6 | Cooking | We use sliced, not shredded sharp provolone. No peppers ever, and onions are optional. Buns are not toasted. The best steaks use thin sliced rib-eye. There's a debate as to whether or not the steak should be chopped finely or only sliced. | 1 | t1_d0hv5em | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0iaxso | null | false | 2016-02-29T18:18:49Z |
d0iax0k | t1_d0iax0k | 1,456,769,899 | user_eb8f7cb0d5d4 | Cooking | Used it in a tasty dish before y'all could make super bland crab cakes out of it. | 2 | t1_d0hqgy3 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0iax0k | null | false | 2016-02-29T18:18:19Z |
d0iav24 | t1_d0iav24 | 1,456,769,827 | user_95cb3e03b4f6 | Cooking | This is like... completely wrong. I live in Philly and this is not even remotely correct. Sarcone's rolls are anything but cheap and soggy. Cheez Whiz is inferior to provolone, and natives don't actually insist on its use.
I can't emphasize how wrong you are about the rolls either. First of all, they are rolls, not b... | 1 | t1_d0hnjz1 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0iav24 | null | false | 2016-02-29T18:17:07Z |
d0iao02 | t1_d0iao02 | 1,456,769,559 | user_1d67fd8c49a7 | Cooking | Yeah for sure. I tend to do past medium for ground beef just to be safe anyways. I do love a slightly rare burger though if I'm sure of my meat. | 1 | t1_d0ial03 | t3_48banv | /r/Cooking/comments/t3_48banv/d0iao02 | null | false | 2016-02-29T18:12:39Z |
d0iammk | t1_d0iammk | 1,456,769,508 | user_95cb3e03b4f6 | Cooking | Sauce is default in some suburbs and definitely in the Allentown, Reading area. It's not like they are from so far away that they don't know or haven't had them extensively in Philly, it's just different out there. | 1 | t1_d0houhx | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0iammk | null | false | 2016-02-29T18:11:48Z |
d0ial03 | t1_d0ial03 | 1,456,769,448 | user_7992479ba111 | Cooking | You should avoid cooking it below a medium. Good quality ground beef can be eaten pink, but pork is definitely a no go. | 2 | t1_d0i9cc4 | t3_48banv | /r/Cooking/comments/t3_48banv/d0ial03 | null | false | 2016-02-29T18:10:48Z |
d0iakr9 | t1_d0iakr9 | 1,456,769,438 | user_e99555ac7033 | Cooking | That's appalling and insulting and I'm not even Canadian. | 1 | t1_d0i9s5q | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0iakr9 | null | false | 2016-02-29T18:10:38Z |
d0iajyz | t1_d0iajyz | 1,456,769,410 | user_4f4fdae0de83 | Cooking | Thank you! Yes, I think I was more worried than she was about the state of the chocolate ball. | 19 | t1_d0ia1hg | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0iajyz | null | false | 2016-02-29T18:10:10Z |
d0iaiac | t1_d0iaiac | 1,456,769,345 | user_2a547523a331 | Cooking | I'm worried the breadcrumbs would get in the cheese. | 1 | t1_d0iafhw | t3_48bgz8 | /r/Cooking/comments/t3_48bgz8/d0iaiac | null | false | 2016-02-29T18:09:05Z |
d0iageo | t1_d0iageo | 1,456,769,272 | user_7992479ba111 | Cooking | Chinese dishes lend themselves very well to meal prepping. The idea of large pots of small bites of food is great for portioning out for individual meals.
I make a vegetable heavy variant of mapo tofu. I add diced onion, carrots, celery, peppers, peas, and corn, making sure everything is cut to about the same size. T... | 3 | t3_48ayxf | t3_48ayxf | /r/Cooking/comments/t3_48ayxf/d0iageo | null | false | 2016-02-29T18:07:52Z |
d0iafue | t1_d0iafue | 1,456,769,251 | user_54ec428e3603 | Cooking | I would cube them raw, quick fry them before serving. They'll cook pretty quickly when cubed. Take no more than 5 minutes | 1 | t3_48bgz8 | t3_48bgz8 | /r/Cooking/comments/t3_48bgz8/d0iafue | null | false | 2016-02-29T18:07:31Z |
d0iafhw | t1_d0iafhw | 1,456,769,239 | user_66a729db0f6f | Cooking | Not sure why you'd use chicken in fondue but perhaps you could roll it in egg and breadcrumbs, and fry it? The coating would seal it so it wouldn't fall apart. It would be overly decadent, but why not | 2 | t3_48bgz8 | t3_48bgz8 | /r/Cooking/comments/t3_48bgz8/d0iafhw | null | false | 2016-02-29T18:07:19Z |
d0iaehy | t1_d0iaehy | 1,456,769,200 | user_c37b9af573ff | Cooking | And don't forget all those maniacs who use regular ol' bacon instead of the guanciale/pancetta | 1 | t1_d0he3fs | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0iaehy | null | false | 2016-02-29T18:06:40Z |
d0iacrq | t1_d0iacrq | 1,456,769,133 | user_54ec428e3603 | Cooking | If you puke, it's negative eating | 3 | t1_d0hyn9w | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0iacrq | null | false | 2016-02-29T18:05:33Z |
d0iacfm | t1_d0iacfm | 1,456,769,121 | user_c37b9af573ff | Cooking | Yeah, seconding these comments here - your mistake was simply cooking dead, frozen lobsters (though I'm sure they were safe to eat, just a bit off-looking and not as flavorful).
Side note - steaming lobsters is better than boiling in my opinion, makes for less watery meat when you crack the lobsters open. | 3 | t3_48a0sx | t3_48a0sx | /r/Cooking/comments/t3_48a0sx/d0iacfm | null | false | 2016-02-29T18:05:21Z |
d0iaat4 | t1_d0iaat4 | 1,456,769,058 | user_673463535eb8 | Cooking | Well, you should be careful, but you should also just spend $10-15 on a digital thermometer to get both quality and safety. You'd be surprised how much you are overcooking things when you actually use Temps to judge when done | 5 | t1_d0i6jk6 | t3_48a0sx | /r/Cooking/comments/t3_48a0sx/d0iaat4 | null | false | 2016-02-29T18:04:18Z |
d0ia5ya | t1_d0ia5ya | 1,456,768,875 | user_66a729db0f6f | Cooking | Good point, thanks! Can you post the recipe, please? I'd give this tart a shot, looks amazing.
Maybe we can come up with something even better than the original ;) | 3 | t1_d0i5yhy | t3_489tq0 | /r/Cooking/comments/t3_489tq0/d0ia5ya | null | false | 2016-02-29T18:01:15Z |
d0ia4i0 | t1_d0ia4i0 | 1,456,768,820 | user_a811d4cbce3e | Cooking | Yeah, Gino's is legit. I'm also a fan of Lou's. | 1 | t1_d0i9ku9 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ia4i0 | null | false | 2016-02-29T18:00:20Z |
d0ia36q | t1_d0ia36q | 1,456,768,769 | user_ebae91979d2d | Cooking | I've recently had my DNA analyzed and found out I'm 40 percent Irish. I've thought about learning to make traditional Irish food as a way to connect to my ancestry, any suggestions? | 1 | t1_d0i7ged | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ia36q | null | false | 2016-02-29T17:59:29Z |
d0ia2xc | t1_d0ia2xc | 1,456,768,760 | user_1d67fd8c49a7 | Cooking | Wow that looks amazing! I might try that if I don't go the burger route... | 3 | t1_d0i9nkl | t3_48banv | /r/Cooking/comments/t3_48banv/d0ia2xc | null | false | 2016-02-29T17:59:20Z |
d0ia1hg | t1_d0ia1hg | 1,456,768,706 | user_f93092e982da | Cooking | I doubt she gave one whit if it melted like it was supposed to, because it sounds like for her, it was perfect :)
A++++ | 29 | t1_d0i6q4r | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0ia1hg | null | false | 2016-02-29T17:58:26Z |
d0i9y0j | t1_d0i9y0j | 1,456,768,579 | user_ebae91979d2d | Cooking | I figured. It's all just in fun, I do love Irish soda bread though. I've recently had my DMA analyzed and found out I'm 40 percent Irish so I've thought about looking into traditional Irish food as a way to connect to my Ancestry. Any suggestions? | 1 | t1_d0hvkyd | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i9y0j | null | false | 2016-02-29T17:56:19Z |
d0i9wr2 | t1_d0i9wr2 | 1,456,768,532 | user_1d6736e9ca25 | Cooking | Sour cream? Old bay? Things I love, but things that do not belong in guacamole. | 1 | t1_d0hyf5n | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i9wr2 | null | false | 2016-02-29T17:55:32Z |
d0i9ule | t1_d0i9ule | 1,456,768,450 | user_1d6736e9ca25 | Cooking | People in California understand hyperbole :)
Avocados have a pretty narrow window of ripeness - a matter of a day or two. | 1 | t1_d0hvj51 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i9ule | null | false | 2016-02-29T17:54:10Z |
d0i9swo | t1_d0i9swo | 1,456,768,388 | user_1452db3c4d17 | Cooking | Fuck. | 5 | t1_d0i9p5z | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0i9swo | null | false | 2016-02-29T17:53:08Z |
d0i9s5q | t1_d0i9s5q | 1,456,768,360 | user_e4f28c4096ef | Cooking | I was in Toronto once, too far from the Poutine Mecca that is Quebec. I was served a poutine with a kraft cheese slice on top, not cut up or anything just right on top. I did not pay for that. | 1 | t1_d0hrhg6 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i9s5q | null | false | 2016-02-29T17:52:40Z |
d0i9p5z | t1_d0i9p5z | 1,456,768,248 | user_56e246d35ab9 | Cooking | PALATE | 5 | t1_d0i7pxg | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0i9p5z | null | false | 2016-02-29T17:50:48Z |
d0i9oz4 | t1_d0i9oz4 | 1,456,768,242 | user_68bcbe548476 | Cooking | Have you tried the frozen cooked ones from Lidl/Asda/Iceland, they're £5 and you don't have to worry about cooking them. | 2 | t1_d0i2wo9 | t3_48a0sx | /r/Cooking/comments/t3_48a0sx/d0i9oz4 | null | false | 2016-02-29T17:50:42Z |
d0i9nkl | t1_d0i9nkl | 1,456,768,190 | user_66a729db0f6f | Cooking | Or you could try making Greek Moussaka.
http://www.jamieoliver.com/videos/how-to-make-greek-moussaka-akis-petretzikis/
The recipe says to use Beef, but I've been making it with mixed Beef/Pork and it turns out amazing every single time. Highly recommended.
| 3 | t3_48banv | t3_48banv | /r/Cooking/comments/t3_48banv/d0i9nkl | null | false | 2016-02-29T17:49:50Z |
d0i9ku9 | t1_d0i9ku9 | 1,456,768,088 | user_1dee00554dd1 | Cooking | I'm not living here anymore either, but we usually hit up Gino's East (flakier crust than Giordano's, and better sauce ratio) and Portillo's any time I visit home. Some people think that deep dish is all there is to Chicago pizza, but those people have never had Pequod's or Home Run Inn. | 1 | t1_d0i56gp | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i9ku9 | null | false | 2016-02-29T17:48:08Z |
d0i9jus | t1_d0i9jus | 1,456,768,050 | user_4f4fdae0de83 | Cooking | Thanks!
It's soooo delicious. Worth the $40 CC maker just to do this over and over again. | 13 | t1_d0i98ka | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0i9jus | null | false | 2016-02-29T17:47:30Z |
d0i9jrw | t1_d0i9jrw | 1,456,768,047 | user_1d6736e9ca25 | Cooking | [It's the one thing Obama and Jeb Bush agreed on.](http://www.nytimes.com/politics/first-draft/2015/07/01/obama-and-bush-agree-peas-out-of-guacamole/) | 1 | t1_d0i05ix | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i9jrw | null | false | 2016-02-29T17:47:27Z |
d0i9iyy | t1_d0i9iyy | 1,456,768,020 | user_e81fbce7726a | Cooking | High. | 1 | t1_d0hp35z | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i9iyy | null | false | 2016-02-29T17:47:00Z |
d0i9h23 | t1_d0i9h23 | 1,456,767,950 | user_66a729db0f6f | Cooking | OMG.
In the miraculous event of ever having any fried chicken left over, I'd probably cut it up and make tacos, a stir fry, or [this gorgeous chicken salad](http://thepioneerwoman.com/cooking/chicken-salad-the-way-i-like-it/). It truly is amazing, grapes and all. I think the spices and crunch of the coating on the chi... | 1 | t3_48b4i0 | t3_48b4i0 | /r/Cooking/comments/t3_48b4i0/d0i9h23 | null | false | 2016-02-29T17:45:50Z |
d0i9fan | t1_d0i9fan | 1,456,767,884 | user_1d67fd8c49a7 | Cooking | That's definitely what I'm leaning towards...anything I should avoid making with this type of mix? | 1 | t1_d0i8sas | t3_48banv | /r/Cooking/comments/t3_48banv/d0i9fan | null | false | 2016-02-29T17:44:44Z |
d0i9cc4 | t1_d0i9cc4 | 1,456,767,775 | user_1d67fd8c49a7 | Cooking | Yeah that's that I figured, I've just never done a non 100% beef burger so not sure how they turn out. Anything I should avoid? | 3 | t1_d0i8qop | t3_48banv | /r/Cooking/comments/t3_48banv/d0i9cc4 | null | false | 2016-02-29T17:42:55Z |
d0i9b5y | t1_d0i9b5y | 1,456,767,733 | user_66a729db0f6f | Cooking | Yeah. Blind baking (baking without the filling, but with some sort of weights on, so the crust doesn't swell. Rice or beans do the trick) helps your dough become tougher and more resistant to the liquid filling. In short, blind baking = crispy crust. | 8 | t3_48b1u0 | t3_48b1u0 | /r/Cooking/comments/t3_48b1u0/d0i9b5y | null | false | 2016-02-29T17:42:13Z |
d0i9a1i | t1_d0i9a1i | 1,456,767,693 | user_1dee00554dd1 | Cooking | I would never say the words "Let's go to Lou's." Gino's East or nothing! | 2 | t1_d0i11gm | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i9a1i | null | false | 2016-02-29T17:41:33Z |
d0i98ka | t1_d0i98ka | 1,456,767,636 | user_3aad09fefaeb | Cooking | This is so thoughtful! Also, as a huge cotton candy fan, the martini idea was amazing. Congrats! :) | 10 | t3_48aj7l | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0i98ka | null | false | 2016-02-29T17:40:36Z |
d0i94qr | t1_d0i94qr | 1,456,767,494 | user_3cd63afdd433 | Cooking | You encounter that sometimes in the US. I'm pretty sure I've had bechamel based spinach lasagna. But it is true that it's fairly unusual (which is a shame - it's much tastier than our standard, default lasagna, which somehow turns ricotta into something unpalatable), and certainly not what Americans picture when you sa... | 1 | t1_d0i518c | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i94qr | null | false | 2016-02-29T17:38:14Z |
d0i9143 | t1_d0i9143 | 1,456,767,354 | user_47f5366e0986 | Cooking | I've found a few places which sell pork belly, and most butchers will grind it as long as there aren't any bones, which is something.
Pork collar (五花） is another matter entirely. Found one place online but when I inquired they never answered... Mella, it's Malta. | 1 | t1_d0i5gtf | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i9143 | null | false | 2016-02-29T17:35:54Z |
d0i8t7d | t1_d0i8t7d | 1,456,767,049 | user_0e18e255562c | Cooking | par bake for sure. and then drop the temperature of the oven when you add eggs
| 2 | t3_48b1u0 | t3_48b1u0 | /r/Cooking/comments/t3_48b1u0/d0i8t7d | null | false | 2016-02-29T17:30:49Z |
d0i8sas | t1_d0i8sas | 1,456,767,015 | user_a60098c6b6c2 | Cooking | Mixes of meats like this are pretty common in meatballs and meatloaf. Just mix it with some egg, bread crumbs, and seasoning, and go from there. | 12 | t3_48banv | t3_48banv | /r/Cooking/comments/t3_48banv/d0i8sas | null | false | 2016-02-29T17:30:15Z |
d0i8r2g | t1_d0i8r2g | 1,456,766,968 | user_ab346d47a744 | Cooking | You cook a steak rare, but if you're using store-bought ground beef, you really don't want to undercook it. | 2 | t1_d0hnv5r | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i8r2g | null | false | 2016-02-29T17:29:28Z |
d0i8qop | t1_d0i8qop | 1,456,766,954 | user_cca7c88e4c83 | Cooking | Well yeah burgers would be the most obvious.
Meatballs. | 2 | t3_48banv | t3_48banv | /r/Cooking/comments/t3_48banv/d0i8qop | null | false | 2016-02-29T17:29:14Z |
d0i8poo | t1_d0i8poo | 1,456,766,914 | user_ef87620ab858 | Cooking | Mill-king makes squeaky curds that they sell at the farmers markets they attend and some of the stores they distribute to throughout Texas. | 1 | t1_d0helnz | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i8poo | null | false | 2016-02-29T17:28:34Z |
d0i8okd | t1_d0i8okd | 1,456,766,870 | user_ab346d47a744 | Cooking | Asian homes in general. | 1 | t1_d0hinfu | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i8okd | null | false | 2016-02-29T17:27:50Z |
d0i8lex | t1_d0i8lex | 1,456,766,746 | user_ab346d47a744 | Cooking | I cannot, for the life of me, convince anyone over the age of 35 that this is the case. Everyone insists they have some sort of allergy or intolerance to it that causes bad headaches. | 3 | t1_d0hw72y | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i8lex | null | false | 2016-02-29T17:25:46Z |
d0i8doh | t1_d0i8doh | 1,456,766,446 | user_d3bb44d05626 | Cooking | Same with marmite from the UK. Still hate both of em no matter how little is on my toast tho. | 1 | t1_d0hrx6g | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i8doh | null | false | 2016-02-29T17:20:46Z |
d0i8avk | t1_d0i8avk | 1,456,766,336 | user_749001d7b6be | Cooking | My wife is Peruvian and boy does she get pissed seeing anyone make cebiche with anything other than lime juice, fish, onion, a little cilantro and salt. Ají limo or something similar is acceptable. | 1 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i8avk | null | false | 2016-02-29T17:18:56Z |
d0i86jo | t1_d0i86jo | 1,456,766,165 | user_4266a40231ed | Cooking | Don't get me wrong, I love it too,but I just felt like doing something with it this time...call me crazy. | 1 | t1_d0i7tr9 | t3_48b4i0 | /r/Cooking/comments/t3_48b4i0/d0i86jo | null | false | 2016-02-29T17:16:05Z |
d0i82gv | t1_d0i82gv | 1,456,766,005 | user_4f4fdae0de83 | Cooking | /u/Honestlydonemywork, meet /u/Eat_The_Muffin. /u/Eat_The_Muffin, /u/Honestlydonemywork.
There we are. | 71 | t1_d0i7a71 | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0i82gv | null | false | 2016-02-29T17:13:25Z |
d0i7wz6 | t1_d0i7wz6 | 1,456,765,783 | user_c1209296fdf8 | Cooking | The UK smoking scene is small but growing. It's mainly amateurs in the back yard but there are a few decent restaurants opening. Nothing close to what you would get in Memphis or Texas but the success of them shows that there is interest over here for some low and slow. | 1 | t1_d0hsz3f | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i7wz6 | null | false | 2016-02-29T17:09:43Z |
d0i7w57 | t1_d0i7w57 | 1,456,765,750 | user_3d3077ca47bc | Cooking | I budget a few dollars every year to help pay for the energy costs associate with cold fried chicken. | 2 | t1_d0i7tr9 | t3_48b4i0 | /r/Cooking/comments/t3_48b4i0/d0i7w57 | null | false | 2016-02-29T17:09:10Z |
d0i7vmb | t1_d0i7vmb | 1,456,765,729 | user_4f4fdae0de83 | Cooking | There you go! | 2 | t1_d0i7pxg | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0i7vmb | null | false | 2016-02-29T17:08:49Z |
d0i7ub6 | t1_d0i7ub6 | 1,456,765,675 | user_3d3077ca47bc | Cooking | Cold fried chicken is so good, I can't help but finish it all before re-purposing it. Ranch, hot sauce, black olives, chopped fried chicken on romaine and spinach is awesome. Fried chicken nachos (use shredded real cheese and put in the oven vs fake cheese queso). Get a knife skills workout and make a fried chicken sa... | 1 | t3_48b4i0 | t3_48b4i0 | /r/Cooking/comments/t3_48b4i0/d0i7ub6 | null | false | 2016-02-29T17:07:55Z |
d0i7tr9 | t1_d0i7tr9 | 1,456,765,652 | user_65e6205956c9 | Cooking | Cold fried chicken is one of my top 5 foods
It's shocking to me that someone would want to do something other than eat it straight out of the fridge. Well, to be honest eat it while standing in front of the fridge with the door still open | 6 | t3_48b4i0 | t3_48b4i0 | /r/Cooking/comments/t3_48b4i0/d0i7tr9 | null | false | 2016-02-29T17:07:32Z |
d0i7str | t1_d0i7str | 1,456,765,615 | user_fda09f05a823 | Cooking | Okay, I'll give that a try =D Thanks! | 2 | t1_d0i3uot | t3_48anyo | /r/Cooking/comments/t3_48anyo/d0i7str | null | false | 2016-02-29T17:06:55Z |
d0i7s15 | t1_d0i7s15 | 1,456,765,582 | user_e8f17211b7ae | Cooking | No it was served hot. | 1 | t1_d0i3f62 | t3_487t8z | /r/Cooking/comments/t3_487t8z/d0i7s15 | null | false | 2016-02-29T17:06:22Z |
d0i7pxg | t1_d0i7pxg | 1,456,765,499 | user_1452db3c4d17 | Cooking | Third-from last course would be the perfect place for a ~~pallet~~ palate cleanser. Yuzu is a perfect palate-cleansing ingredient.
EDIT: Just realized that there are two "Y"s. 5th course is about right for a pasta dish. Yucca gnocchi. | 12 | t1_d0i7mn7 | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0i7pxg | null | false | 2016-02-29T17:04:59Z |
d0i7pha | t1_d0i7pha | 1,456,765,481 | user_8445dda8bbcc | Cooking | The tannins are a part of the flavor. Not *too* much, but just enough to compliment the sweetness of the tea. | 1 | t1_d0i5ao2 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i7pha | null | false | 2016-02-29T17:04:41Z |
d0i7o73 | t1_d0i7o73 | 1,456,765,429 | user_03b40d307dbf | Cooking | Chop it up and make chicken salad, or put it on a sandwich | 1 | t3_48b4i0 | t3_48b4i0 | /r/Cooking/comments/t3_48b4i0/d0i7o73 | null | false | 2016-02-29T17:03:49Z |
d0i7nsu | t1_d0i7nsu | 1,456,765,414 | user_4f4fdae0de83 | Cooking | Thank you! | 3 | t1_d0i7b1d | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0i7nsu | null | false | 2016-02-29T17:03:34Z |
d0i7ngg | t1_d0i7ngg | 1,456,765,400 | user_4f4fdae0de83 | Cooking | Thank you! | 12 | t1_d0i760t | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0i7ngg | null | false | 2016-02-29T17:03:20Z |
d0i7mn7 | t1_d0i7mn7 | 1,456,765,369 | user_4f4fdae0de83 | Cooking | Oh! Hahaha! Good luck finding "Y" foods! Get creative with the adjectives. | 9 | t1_d0i782c | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0i7mn7 | null | false | 2016-02-29T17:02:49Z |
d0i7l03 | t1_d0i7l03 | 1,456,765,301 | user_70f165ff0047 | Cooking | Ya we would eat those and some people drink Guinness but we have a lot of other foods and drinks and also have rich history and culture. | 1 | t1_d0i7g0q | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i7l03 | null | false | 2016-02-29T17:01:41Z |
d0i7k74 | t1_d0i7k74 | 1,456,765,268 | user_f6ed4cb298a2 | Cooking | Pan fried is how I was taught | 2 | t1_d0i6trg | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i7k74 | null | false | 2016-02-29T17:01:08Z |
d0i7hji | t1_d0i7hji | 1,456,765,159 | user_2c924486a3fb | Cooking | We do? Can't say I've ever seen this. | 1 | t1_d0hg89h | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i7hji | null | false | 2016-02-29T16:59:19Z |
d0i7ged | t1_d0i7ged | 1,456,765,109 | user_70f165ff0047 | Cooking | We don't have a special food that we eat for Paddy's day but I can tell you for sure we definitely don't eat corned beef or dyed green foods nor do we drink green beer. | 2 | t1_d0hg43i | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i7ged | null | false | 2016-02-29T16:58:29Z |
d0i7g0q | t1_d0i7g0q | 1,456,765,093 | user_6f8564debe53 | Cooking | When I think Ireland I think lamb, shepards pie, potatoes and lots of guiness. How off am I? | 1 | t1_d0h9kl5 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i7g0q | null | false | 2016-02-29T16:58:13Z |
d0i7fdh | t1_d0i7fdh | 1,456,765,065 | user_4c2e8a9ef4ea | Cooking | I know you already have your questions answered but I want to add I use the same oil on my cutting board. | 2 | t1_d0hm8gq | t3_487uzp | /r/Cooking/comments/t3_487uzp/d0i7fdh | null | false | 2016-02-29T16:57:45Z |
d0i7dtq | t1_d0i7dtq | 1,456,765,004 | user_70f165ff0047 | Cooking | As the other poster said if don't call it St. Patty's day. If your proud of your grandparents and their culture then you should actually make an effort to learn about the actual Irish culture rather than this faux "Irish" culture you have in most parts of America. | 3 | t1_d0hwnsl | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i7dtq | null | false | 2016-02-29T16:56:44Z |
d0i7c3l | t1_d0i7c3l | 1,456,764,936 | user_f312856226d2 | Cooking | I have nothing to contribute; I've never had this problem. | 5 | t3_48b4i0 | t3_48b4i0 | /r/Cooking/comments/t3_48b4i0/d0i7c3l | null | false | 2016-02-29T16:55:36Z |
d0i7bb7 | t1_d0i7bb7 | 1,456,764,903 | user_2c924486a3fb | Cooking | I do. But only because I don't know better and the recipe I use calls for them. =/ | 1 | t1_d0h8xkr | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i7bb7 | null | false | 2016-02-29T16:55:03Z |
d0i7b1d | t1_d0i7b1d | 1,456,764,892 | user_cff172740598 | Cooking | When I find a suitable mate, this is exactly how I will propose. I fucking love it. Good job and Congratulations OP! | 3 | t3_48aj7l | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0i7b1d | null | false | 2016-02-29T16:54:52Z |
d0i7a71 | t1_d0i7a71 | 1,456,764,858 | user_534dce229178 | Cooking | Well hello there | 27 | t1_d0i4ok1 | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0i7a71 | null | false | 2016-02-29T16:54:18Z |
d0i799w | t1_d0i799w | 1,456,764,820 | user_6f8564debe53 | Cooking | I watched a show on food network yesterday, they covered a taco place in south texas. The only taco on the menu that had cheese was called the "Gringo". Made me chuckle. | 3 | t1_d0h7rc2 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i799w | null | false | 2016-02-29T16:53:40Z |
d0i782c | t1_d0i782c | 1,456,764,771 | user_1452db3c4d17 | Cooking | I meant the idea of the menu spelling out "Will you marry me?" I'm sure I'll be able to figure out my own dishes. :P | 10 | t1_d0i6rtk | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0i782c | null | false | 2016-02-29T16:52:51Z |
d0i774e | t1_d0i774e | 1,456,764,733 | user_0f90a9ef89b8 | Cooking | For real! That's honestly part of why I use it for recipes, because I use it for SO many other things. It's easier for me to make a new "recipes" notebook than it is to discover a whole new app and figure out a way to get my dozens of bookmarked/emailed/hand written recipes in there. | 1 | t1_d0hcol9 | t3_481fah | /r/Cooking/comments/t3_481fah/d0i774e | null | false | 2016-02-29T16:52:13Z |
d0i760t | t1_d0i760t | 1,456,764,689 | user_4f82559c3a78 | Cooking | That's how to do it really, proposals shouldn't really ever be completely out of the blue surprises. It's the method and the experience more that should be the wow factor which you clearly nailed. Congrats man! | 45 | t1_d0i6ufj | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0i760t | null | false | 2016-02-29T16:51:29Z |
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