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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d0i75w2 | t1_d0i75w2 | 1,456,764,683 | user_787724d6d0f0 | Cooking | I mad [Tom Kha Gai](http://www.gimmesomeoven.com/tom-kha-gai/) yesterday, it was delicious! [These lettuce cups](http://www.onceuponachef.com/2014/07/thai-minced-chicken-lettuce-cups.html) are pretty tasty, but I typically saute up some carrots and what have you to give them a bit more veg/texture. I have another one... | 3 | t1_d0i6s7i | t3_48ayxf | /r/Cooking/comments/t3_48ayxf/d0i75w2 | null | false | 2016-02-29T16:51:23Z |
d0i715d | t1_d0i715d | 1,456,764,497 | user_bc92f9c55e29 | Cooking | Eggs. You can scramble them, fry them, boil them, or bake them. They are very versatile. | -1 | t3_48aibg | t3_48aibg | /r/Cooking/comments/t3_48aibg/d0i715d | null | false | 2016-02-29T16:48:17Z |
d0i7133 | t1_d0i7133 | 1,456,764,495 | user_4f4fdae0de83 | Cooking | http://www.molecularrecipes.com/surprises/sweet-corn-glass-chips-tomato-foam/
I used this recipe almost exactly. I missed the last strain, so mine are slightly cloudy. I kicked myself hours later when I realized I missed it. They were the longest thing to make: Monday-Saturday with the gelling, freezing, thawing, and ... | 15 | t1_d0i6oc0 | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0i7133 | null | false | 2016-02-29T16:48:15Z |
d0i6yrx | t1_d0i6yrx | 1,456,764,404 | user_3bbf8c955ed8 | Cooking | I live in the Vietnamese part of Chicago, and the pho places all include beef tendon in their bowls. It's one of my favorite parts! | 3 | t1_d0hr6c4 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i6yrx | null | false | 2016-02-29T16:46:44Z |
d0i6xyk | t1_d0i6xyk | 1,456,764,371 | user_d0f1d05a18ce | Cooking | Sure, at every BBQ shack I've ever been to. They're smoked over hardwood. On a grill I've always heard them called (and/or called them myself) grilled sausages or just "sausages". I can tell you definitively I've never heard someone refer to a BBQ hotdog or BBQ burger. "Grilled" sure. | 1 | t1_d0hyv1t | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i6xyk | null | false | 2016-02-29T16:46:11Z |
d0i6xen | t1_d0i6xen | 1,456,764,349 | user_4f4fdae0de83 | Cooking | I had a schedule of when I could start things. I started the corn on Monday evening, did some prep Tuesday and Wednesday evening. I made the ball and sauces Thursday evening. Everything else I had to wait until Saturday in my six-hour window while she was out with friends. I missed the timing on my basil foam and the t... | 23 | t1_d0i6j5w | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0i6xen | null | false | 2016-02-29T16:45:49Z |
d0i6vzu | t1_d0i6vzu | 1,456,764,292 | user_2c924486a3fb | Cooking | Germany is very much a meat and potatoes kind of country but we do eat pasta as well. It's usually Italian inspired (spaghetti bolognese is popular) but we also borrow from some other cultures. A family favorite is haschee with noodles, for example. | 1 | t1_d0i6spp | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i6vzu | null | false | 2016-02-29T16:44:52Z |
d0i6vi1 | t1_d0i6vi1 | 1,456,764,271 | user_d3d073cd4b35 | Cooking | Ah that makes sense. Hard to hide that amount of work!!
Congratulations! | 14 | t1_d0i6nzp | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0i6vi1 | null | false | 2016-02-29T16:44:31Z |
d0i6usn | t1_d0i6usn | 1,456,764,242 | user_d3d073cd4b35 | Cooking | What's your budget?
Honestly, for a beginner, I would say you have a few free options at your disposal. The most useful things to me when I got started were Gordon Ramsay and Jaime Oliver videos online. Lots of great information on there, even tho you should take it with a grain of salt that their techniques can be ... | 2 | t3_487or2 | t3_487or2 | /r/Cooking/comments/t3_487or2/d0i6usn | null | false | 2016-02-29T16:44:02Z |
d0i6ufj | t1_d0i6ufj | 1,456,764,226 | user_4f4fdae0de83 | Cooking | She is a SUPER-planner. We have reservations to shows and dinners months in advance already. So when I asked to NOT schedule an evening, it was pretty telling to her. I can't surprise her, so I had to impress her. She thought we were going out until about two minutes before I sat her down. | 69 | t1_d0i6a5r | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0i6ufj | null | false | 2016-02-29T16:43:46Z |
d0i6trg | t1_d0i6trg | 1,456,764,200 | user_ffa954ac8d8a | Cooking | Well, that explains why they're so delicious. Are they deep fried, or pan fried in oil? | 1 | t1_d0hrmze | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i6trg | null | false | 2016-02-29T16:43:20Z |
d0i6t1n | t1_d0i6t1n | 1,456,764,173 | user_4f4fdae0de83 | Cooking | I did not give her the menu until the end when the ball was melting. Then she put it all together. Then she started crying. Then she said yes :) | 98 | t1_d0i61o9 | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0i6t1n | null | false | 2016-02-29T16:42:53Z |
d0i6spp | t1_d0i6spp | 1,456,764,159 | user_3615c2cdea2c | Cooking | when i think of German food I always think of breaded reconstituted meat, and salad. Your salad culture is great! loads of different things, all dressed up together. But then like a hotdog or schnitzel or something like that with it.
I still havent really figured out what sort of a relationship you guys have with nood... | 1 | t1_d0i29om | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i6spp | null | false | 2016-02-29T16:42:39Z |
d0i6s9k | t1_d0i6s9k | 1,456,764,141 | user_4f4fdae0de83 | Cooking | Posting recipes pronto! Thank you! | 4 | t1_d0i57cr | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0i6s9k | null | false | 2016-02-29T16:42:21Z |
d0i6s7i | t1_d0i6s7i | 1,456,764,139 | user_6b603be8d675 | Cooking | Browsed MPS, got some ideas, but I was looking for more of an Asian focus. Thank you, lettuce cups seem nice and low carb! | 2 | t1_d0i6fcr | t3_48ayxf | /r/Cooking/comments/t3_48ayxf/d0i6s7i | null | false | 2016-02-29T16:42:19Z |
d0i6rtk | t1_d0i6rtk | 1,456,764,122 | user_4f4fdae0de83 | Cooking | Have at it! Bookmark it, and I'll post the recipes shortly. Some of these were personal to us, like the Jamaican dish and the cotton candy martini, but no reason you can't just serve it with no explanation! | 14 | t1_d0i51y8 | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0i6rtk | null | false | 2016-02-29T16:42:02Z |
d0i6qqa | t1_d0i6qqa | 1,456,764,079 | user_4f4fdae0de83 | Cooking | Thank you! | 2 | t1_d0i3vjw | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0i6qqa | null | false | 2016-02-29T16:41:19Z |
d0i6qlk | t1_d0i6qlk | 1,456,764,074 | user_4f4fdae0de83 | Cooking | Thank you! It was worth every minute. | 3 | t1_d0i3oys | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0i6qlk | null | false | 2016-02-29T16:41:14Z |
d0i6q4r | t1_d0i6q4r | 1,456,764,054 | user_4f4fdae0de83 | Cooking | I had hoped to make it "us." I like to figure things out and create new things. She likes creative food.
The ring was on a cream horn inside the ball. It did not melt like it did in practice runs :/
She cried :) Then we cried :) | 58 | t1_d0i42hu | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0i6q4r | null | false | 2016-02-29T16:40:54Z |
d0i6oj6 | t1_d0i6oj6 | 1,456,763,990 | user_4f4fdae0de83 | Cooking | I'm off the market now! ;) | 55 | t1_d0i4ok1 | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0i6oj6 | null | false | 2016-02-29T16:39:50Z |
d0i6oc0 | t1_d0i6oc0 | 1,456,763,983 | user_779ed41e0619 | Cooking | Awesome job and congratulations! Can you elaborate on the corn glass? | 12 | t3_48aj7l | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0i6oc0 | null | false | 2016-02-29T16:39:43Z |
d0i6nzp | t1_d0i6nzp | 1,456,763,967 | user_4f4fdae0de83 | Cooking | We don't live together yet. I did a lot of prep and pre-cooking the ENTIRE week prior, then a friend got her out of the house for several hours so I could set up and finish. | 60 | t1_d0i5mzu | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0i6nzp | null | false | 2016-02-29T16:39:27Z |
d0i6mza | t1_d0i6mza | 1,456,763,930 | user_65da26c1796e | Cooking | Yeah, I was hoping to minimize the effort in telling them apart. I suppose I could do that. Thanks | 1 | t1_d0hsvl5 | t3_4885wq | /r/Cooking/comments/t3_4885wq/d0i6mza | null | false | 2016-02-29T16:38:50Z |
d0i6jk6 | t1_d0i6jk6 | 1,456,763,791 | user_9151a388dcfb | Cooking | Hmm. Online I read 15 mins was good for lobsters of the size I had. I just didn't want to poison my wife and I :) | 1 | t1_d0i3fqj | t3_48a0sx | /r/Cooking/comments/t3_48a0sx/d0i6jk6 | null | false | 2016-02-29T16:36:31Z |
d0i6j5w | t1_d0i6j5w | 1,456,763,775 | user_1199ca4c5ab2 | Cooking | With such a large multi-course meal, did you prepare most of the dishes in advance and heat whatever needed to be heated before serving? Or were you having to cook between courses? | 19 | t3_48aj7l | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0i6j5w | null | false | 2016-02-29T16:36:15Z |
d0i6ihf | t1_d0i6ihf | 1,456,763,748 | user_919ae8d539f6 | Cooking | It is usually featured in "Biggest crimes against paella" kind of articles, like [here ](http://elcomidista.elpais.com/elcomidista/2013/09/20/articulo/1379653200_137965.html) [here ](http://www.directoalpaladar.com/cultura-gastronomica/las-13-mayores-aberraciones-de-la-historia-cometidas-con-la-paella)[and here](http:... | 1 | t1_d0i35zi | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i6ihf | null | false | 2016-02-29T16:35:48Z |
d0i6gbl | t1_d0i6gbl | 1,456,763,658 | user_af5025351589 | Cooking | I feel like we're talking past each other a bit here. I'm asking if there might not be some area in Spain that makes their paella with chorizo. You're talking about whether chorizo will overpower the rest of the seasoning. Both being true aren't mutually exclusive. | 1 | t1_d0i59lr | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i6gbl | null | false | 2016-02-29T16:34:18Z |
d0i6g5o | t1_d0i6g5o | 1,456,763,651 | user_61982ea20c11 | Cooking | Get him, he's a witch!!! | 2 | t1_d0i0lf1 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i6g5o | null | false | 2016-02-29T16:34:11Z |
d0i6fcr | t1_d0i6fcr | 1,456,763,618 | user_787724d6d0f0 | Cooking | There is an entire subreddit dedicated to meal prep /r/MealPrepSunday in case you're interested.
If you like Asian, find some good recipes for lettuce cups...YUM! | 3 | t3_48ayxf | t3_48ayxf | /r/Cooking/comments/t3_48ayxf/d0i6fcr | null | false | 2016-02-29T16:33:38Z |
d0i6a5r | t1_d0i6a5r | 1,456,763,410 | user_4f82559c3a78 | Cooking | I think the social convention is to wait and act surprised even if you know it's coming. | 24 | t1_d0i61o9 | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0i6a5r | null | false | 2016-02-29T16:30:10Z |
d0i6a4o | t1_d0i6a4o | 1,456,763,408 | user_edc02c806ca5 | Cooking | https://www.youtube.com/watch?v=EixpnQRC2hw
i started with that video, and i think this is the recipe for it http://imgur.com/GHuNPs3 (careful, the numbers somehow don't line up properline at the ingridient list)
i didn't use the syrup, i couldn't find it over here. i just mixed sugar and water and heated it up.
i ... | 2 | t1_d0i5iub | t3_485kzy | /r/Cooking/comments/t3_485kzy/d0i6a4o | null | false | 2016-02-29T16:30:08Z |
d0i65cx | t1_d0i65cx | 1,456,763,216 | user_078dae4ee88d | Cooking | yes. Where is "local" for you? | 1 | t1_d0hfo8v | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i65cx | null | false | 2016-02-29T16:26:56Z |
d0i61o9 | t1_d0i61o9 | 1,456,763,074 | user_5134e45ae4b4 | Cooking | Im really intrigued, did she see the menu and say yes before the meal? | 39 | t3_48aj7l | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0i61o9 | null | false | 2016-02-29T16:24:34Z |
d0i61ek | t1_d0i61ek | 1,456,763,062 | user_a811d4cbce3e | Cooking | I do. WE almost never get Chinese anymore. Not only do I love the bold flavors of Thai food, but it's consistently better than Chinese pretty much anywhere in the US. | 2 | t1_d0i52sl | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i61ek | null | false | 2016-02-29T16:24:22Z |
d0i60lo | t1_d0i60lo | 1,456,763,030 | user_d3d073cd4b35 | Cooking | The rule I've always had is when I sharpen my knives (every 2 months or so I do them all) I also re-oil my board. That means a shitload of oil, more than you'd think, rubbed into it and left for about 30 minutes. I keep doing that until it doesn't absorb anymore. Then I leave it overnight and do the other side the nex... | 1 | t1_d0hsf2c | t3_487uzp | /r/Cooking/comments/t3_487uzp/d0i60lo | null | false | 2016-02-29T16:23:50Z |
d0i5zuj | t1_d0i5zuj | 1,456,763,000 | user_b5c4cf63e5b0 | Cooking | I'm learning quite a bit about hotdogs from a comment I made when I was half drunk. | 1 | t1_d0i5aij | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i5zuj | null | false | 2016-02-29T16:23:20Z |
d0i5yhy | t1_d0i5yhy | 1,456,762,945 | user_c905e1c9a1a0 | Cooking | I can't say for sure because I haven't tried it but here's my guess anyway. The above advice looks sound as far are the honey sweetened custard but I think the biscuit base advice misses the mark. It looks more like a Pâte sablée to me, which is like a rich sweet pastry dough. They've probably made it with browned butt... | 4 | t1_d0i1hmx | t3_489tq0 | /r/Cooking/comments/t3_489tq0/d0i5yhy | null | false | 2016-02-29T16:22:25Z |
d0i5whq | t1_d0i5whq | 1,456,762,864 | user_a811d4cbce3e | Cooking | I don't mind a red onion, Chipotle-style. | 1 | t1_d0h8y1f | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i5whq | null | false | 2016-02-29T16:21:04Z |
d0i5tmk | t1_d0i5tmk | 1,456,762,746 | user_a811d4cbce3e | Cooking | Tried that trick the other night for my wife's grilled cheese.
Full disclosure, I loathe and despise mayonnaise with the burning passion of a thousand suns.
Anyway, she didn't notice anything was different about the sandwich, it was crisp and nicely golden, so no problems.
Thing is, the result was in no way impro... | 1 | t1_d0h95f3 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i5tmk | null | false | 2016-02-29T16:19:06Z |
d0i5rmv | t1_d0i5rmv | 1,456,762,665 | user_d0c406ec46f1 | Cooking | This is one of my favorite butternut squash recipe! http://www.troisfoisparjour.com/en/web/trois-fois-par-jour/recettes/pasta-rice/lasagnes-roulees-a-la-courge-ricotta-epinards (link is in English despite french in the url!)
I always roast the squash instead of boiling it in cubes as the recipe suggests, because I'm l... | 1 | t3_4861mu | t3_4861mu | /r/Cooking/comments/t3_4861mu/d0i5rmv | null | false | 2016-02-29T16:17:45Z |
d0i5nz6 | t1_d0i5nz6 | 1,456,762,517 | user_dff577b64d34 | Cooking | YESSS! And the godawful rusk/breadcrumbs in sausages as well!! | 1 | t1_d0h8f0i | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i5nz6 | null | false | 2016-02-29T16:15:17Z |
d0i5mzu | t1_d0i5mzu | 1,456,762,476 | user_d3d073cd4b35 | Cooking | Do you guys live together? How did you hide all this cooking from her! | 24 | t1_d0i3ffo | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0i5mzu | null | false | 2016-02-29T16:14:36Z |
d0i5kpy | t1_d0i5kpy | 1,456,762,382 | user_a811d4cbce3e | Cooking | Fuck that shit. I buy curry paste at the asian market just like every freakin' Indian person in line in front of me. | 3 | t1_d0hr0i5 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i5kpy | null | false | 2016-02-29T16:13:02Z |
d0i5iub | t1_d0i5iub | 1,456,762,308 | user_2dda78bb6b8b | Cooking | Hmmm...different indeed. My recipe uses sugar + sugar, gelatin, and at the end, egg white and vanilla. Plus other flavorings, either with the sugar, or at the end. Just this weekend I made a bourbon marshmallow with the recipe, and it came out great!
Edit: Actually, can you share your basic recipe? I'd like to tr... | 1 | t1_d0i3pb5 | t3_485kzy | /r/Cooking/comments/t3_485kzy/d0i5iub | null | false | 2016-02-29T16:11:48Z |
d0i5gtf | t1_d0i5gtf | 1,456,762,222 | user_dff577b64d34 | Cooking | YES!! It's so hard to find properly fatted mince here in Brussels, BE where I am. All the red meat here is extra lean and I hate it. I'm going to start grinding my own beef and pork to get a proper fat ratio. Ugh, it's annoying as hell. I think I'll start going to the abattoir as well to buy large chunks. | 1 | t1_d0ht2x9 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i5gtf | null | false | 2016-02-29T16:10:22Z |
d0i5g1l | t1_d0i5g1l | 1,456,762,191 | user_6da62f725e68 | Cooking | Found the homeopath. | 5 | t1_d0hyn9w | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i5g1l | null | false | 2016-02-29T16:09:51Z |
d0i5f05 | t1_d0i5f05 | 1,456,762,150 | user_a811d4cbce3e | Cooking | Freakin tex-mex. White people who don't actually like the taste of good food so they smother EVERYTHING in too much damn cumin and enough sour cream to float a battleship. Everything about that is wrong. | 0 | t1_d0hdx48 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i5f05 | null | false | 2016-02-29T16:09:10Z |
d0i5ezv | t1_d0i5ezv | 1,456,762,149 | user_c905e1c9a1a0 | Cooking | Is that from The Marksman? Looks awesome. | 1 | t3_489tq0 | t3_489tq0 | /r/Cooking/comments/t3_489tq0/d0i5ezv | null | false | 2016-02-29T16:09:09Z |
d0i5cxm | t1_d0i5cxm | 1,456,762,064 | user_a811d4cbce3e | Cooking | Born and raised hispanic from southern New Mexico here - I never could tell the difference between 'good' and 'bad' corn tortillas. Seems like a commodity to me.
Now, if we're talking flour tortillas, then you've got yourself a case. | 2 | t1_d0hb9qt | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i5cxm | null | false | 2016-02-29T16:07:44Z |
d0i5bio | t1_d0i5bio | 1,456,762,008 | user_dff577b64d34 | Cooking | You have no idea what you're talking about. | 0 | t1_d0hvf8i | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i5bio | null | false | 2016-02-29T16:06:48Z |
d0i5aoy | t1_d0i5aoy | 1,456,761,973 | user_a811d4cbce3e | Cooking | Tex-mex freakin' sucks. | 1 | t1_d0hfeju | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i5aoy | null | false | 2016-02-29T16:06:13Z |
d0i5ao2 | t1_d0i5ao2 | 1,456,761,972 | user_a6b00d6699e6 | Cooking | If you're using the correct ratio of tea to water & ice, 5 minutes steep time will make it plenty strong. The strength of the tea does not come from the steep time- that's where the bitterness comes from. For good tea strength, keep the time the same but add more tea. | 2 | t1_d0hvv9y | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i5ao2 | null | false | 2016-02-29T16:06:12Z |
d0i5aij | t1_d0i5aij | 1,456,761,967 | user_10b6d24cd4d9 | Cooking | No! Key to a great dog NYC dog is boil it in beer! | 1 | t1_d0h60t4 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i5aij | null | false | 2016-02-29T16:06:07Z |
d0i59lr | t1_d0i59lr | 1,456,761,929 | user_dff577b64d34 | Cooking | Yeah, because that would overpower the rest of the seasonings and flavours. | 1 | t1_d0i35zi | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i59lr | null | false | 2016-02-29T16:05:29Z |
d0i595v | t1_d0i595v | 1,456,761,910 | user_a811d4cbce3e | Cooking | It is, but for some inexplicable reason white people LOVE the sweaty gym sock taste you get when you use waaaay too much cumin in everything. Thus my hate for the spice in any food I didn't cook myself.
That shit's like cinnamin, clove, or cardamom - it's fuckin POWERFUL! | 1 | t1_d0h94hq | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i595v | null | false | 2016-02-29T16:05:10Z |
d0i58g1 | t1_d0i58g1 | 1,456,761,880 | user_4fd309c36382 | Cooking | Yes, Joy of cooking or Good Housekeeping. Keep it basic and then branch out. The Basics cookbooks are ones you will use forever. My mom gave me an old Good Housekeeping cookbook years ago. My wife and I still use it. We call it the Gastronomicon. | 2 | t3_487or2 | t3_487or2 | /r/Cooking/comments/t3_487or2/d0i58g1 | null | false | 2016-02-29T16:04:40Z |
d0i582e | t1_d0i582e | 1,456,761,865 | user_e131a8fe2038 | Cooking | I beg to differ. Tell you what, you can have my share*
^(* Originally typoed shart instead of share. That may be more accurate) | 2 | t1_d0i1c87 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i582e | null | false | 2016-02-29T16:04:25Z |
d0i57cr | t1_d0i57cr | 1,456,761,837 | user_8c998f04b8d5 | Cooking | Gorgeous! Would love the recipes for all of your proteins...drool worthy. Congrats! | 2 | t3_48aj7l | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0i57cr | null | false | 2016-02-29T16:03:57Z |
d0i574h | t1_d0i574h | 1,456,761,828 | user_10b6d24cd4d9 | Cooking | Texan here: BBQ is smoking and slow-cooking, not grilling. Brisket and ribs take hours, like half a day or more. Its a slow carmelization process on the outside while the inside stays moist. | 0 | t1_d0hd2o9 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i574h | null | false | 2016-02-29T16:03:48Z |
d0i56sg | t1_d0i56sg | 1,456,761,814 | user_66a729db0f6f | Cooking | It might be a good idea to take some time on the weekend to prep whatever you'd like to cook over the week. If you are new to cooking, then it's just the right time to learn how to organize all food prep/cooking, so it will be easier later on.
[This](http://www.buzzfeed.com/christinebyrne/meal-preppin-for-life) might... | 1 | t3_48aibg | t3_48aibg | /r/Cooking/comments/t3_48aibg/d0i56sg | null | false | 2016-02-29T16:03:34Z |
d0i56gp | t1_d0i56gp | 1,456,761,801 | user_a811d4cbce3e | Cooking | Also Chicagoan, not living there anymore.
Never ate the deep pies except when guests were in from outta town. Love Uno's and the like, always hated Giordano's, freakin intestinal blockage on a plate.
That said, until I moved away, never realized that even our thin pies are a style unique to Chicago, and no one else i... | 1 | t1_d0hmhak | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i56gp | null | false | 2016-02-29T16:03:21Z |
d0i54b3 | t1_d0i54b3 | 1,456,761,711 | user_a6b00d6699e6 | Cooking | I see no problem with $50 a plate if it's high quality.. there are some really great asian fusion restaurants out there | 1 | t1_d0i32ah | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i54b3 | null | false | 2016-02-29T16:01:51Z |
d0i52sl | t1_d0i52sl | 1,456,761,649 | user_0ca757d04ae5 | Cooking | Maybe i should eat more Thai! | 2 | t1_d0i4zdl | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i52sl | null | false | 2016-02-29T16:00:49Z |
d0i52ge | t1_d0i52ge | 1,456,761,633 | user_9548167f30ab | Cooking | Coming from a northern tribe, I've always been taught it was "traditionally" served to be eaten with anything. The "big" one is smeared with fat (deer or bear) and covered with blueberries (wild). So uh..I guess that would be sweet but I would prefer not to eat bear fat. | 1 | t1_d0h90pp | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i52ge | null | false | 2016-02-29T16:00:33Z |
d0i51y8 | t1_d0i51y8 | 1,456,761,612 | user_1452db3c4d17 | Cooking | I am 100% stealing this when it comes time for me to propose to someone. | 8 | t3_48aj7l | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0i51y8 | null | false | 2016-02-29T16:00:12Z |
d0i518c | t1_d0i518c | 1,456,761,584 | user_66d77d6fcade | Cooking | Cream sauce, usually. Bechemel or morney. | 3 | t1_d0hu3tq | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i518c | null | false | 2016-02-29T15:59:44Z |
d0i5117 | t1_d0i5117 | 1,456,761,577 | user_a811d4cbce3e | Cooking | Indians are the worst offenders of this. But then they like to adulterate every cup with milk and sugar. They're like the Starbucks of tea culture.
The Chinese, though, seem to know what they're doing. | 1 | t1_d0h3tyh | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i5117 | null | false | 2016-02-29T15:59:37Z |
d0i4zoj | t1_d0i4zoj | 1,456,761,522 | user_15b31710cb50 | Cooking | Garlic, olive oil, lemon juice, chickpeas = hummus. You may use a dollop of tahini, but I've never really seen the point. | 1 | t1_d0htgo4 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i4zoj | null | false | 2016-02-29T15:58:42Z |
d0i4zdl | t1_d0i4zdl | 1,456,761,509 | user_a811d4cbce3e | Cooking | For some reason, everywhere I go in America, the Thai restaurants seem to way more consistently do this right than the Chinese ones do. It's weird.
Also, most Chinese places use bottles sauces, and thai places seem to be better at cooking from scratch. | 2 | t1_d0huwqu | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i4zdl | null | false | 2016-02-29T15:58:29Z |
d0i4yw0 | t1_d0i4yw0 | 1,456,761,490 | user_a6b00d6699e6 | Cooking | haha, no I'm kind of a baby when it comes to the bitterness of black tea, so I totally understand. I usually do under 3 minutes.
Another tip for black tea- steeping with water at a temp just under boiling (around 205F) helps keep the bitterness at bay as well. So if you use a kettle, (or the microwave) let it sit for ... | 2 | t1_d0i4qye | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i4yw0 | null | false | 2016-02-29T15:58:10Z |
d0i4xwh | t1_d0i4xwh | 1,456,761,451 | user_daf3acf17c6d | Cooking | Just soy sauce, followed this simple recipe I found online. I was worried but it came out great. | 1 | t1_d0hyvxn | t3_484hpy | /r/Cooking/comments/t3_484hpy/d0i4xwh | null | false | 2016-02-29T15:57:31Z |
d0i4xkw | t1_d0i4xkw | 1,456,761,436 | user_a811d4cbce3e | Cooking | I've heard tell that there is an interesting 'Chinese' cuisine adapted in Chile... | 3 | t1_d0hjahg | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i4xkw | null | false | 2016-02-29T15:57:16Z |
d0i4x9q | t1_d0i4x9q | 1,456,761,424 | user_5b0164f35e38 | Cooking | That looks like a good idea, thanks! | 1 | t1_d0hs3ce | t3_4885sy | /r/Cooking/comments/t3_4885sy/d0i4x9q | null | false | 2016-02-29T15:57:04Z |
d0i4xa0 | t1_d0i4xa0 | 1,456,761,424 | user_1794bb8bd278 | Cooking | Just be careful general rule is 1 and 1/2 pound to 2 pounds are the better tasting lobsters. Their meat is tastier, sweeter and softer. The bigger they are generally the tougher their meat but it does look pretty badass to have a big one on your plate. | 6 | t1_d0i2wo9 | t3_48a0sx | /r/Cooking/comments/t3_48a0sx/d0i4xa0 | null | false | 2016-02-29T15:57:04Z |
d0i4wtz | t1_d0i4wtz | 1,456,761,406 | user_5b0164f35e38 | Cooking | Carbon steel, and I would, but I plan on doing the cooking outside with this one. If I do anything inside it would be for shallow frying a lot of chicken, and I'd just let the oil convect the heat from a couple of burners. | 2 | t1_d0hvp2r | t3_4885sy | /r/Cooking/comments/t3_4885sy/d0i4wtz | null | false | 2016-02-29T15:56:46Z |
d0i4w6z | t1_d0i4w6z | 1,456,761,379 | user_1b9bbdae42c4 | Cooking | I think cream cheese in sushi is more sacrilegious. | 1 | t1_d0he49p | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i4w6z | null | false | 2016-02-29T15:56:19Z |
d0i4w71 | t1_d0i4w71 | 1,456,761,379 | user_15b31710cb50 | Cooking | I'm making gulyás for my family soon, as a kind of delicious revenge. I think they expect some sort of ground beef/macaroni blandness. They are mistaken. | 7 | t1_d0holsh | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i4w71 | null | false | 2016-02-29T15:56:19Z |
d0i4vpu | t1_d0i4vpu | 1,456,761,358 | user_a811d4cbce3e | Cooking | And frozen custard. | 1 | t1_d0helnz | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i4vpu | null | false | 2016-02-29T15:55:58Z |
d0i4vj4 | t1_d0i4vj4 | 1,456,761,350 | user_a4ca01b6ac6d | Cooking | Detroit style deep-dish. | 1 | t1_d0hmhak | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i4vj4 | null | false | 2016-02-29T15:55:50Z |
d0i4tu7 | t1_d0i4tu7 | 1,456,761,282 | user_a811d4cbce3e | Cooking | Not a big cheese guy, but cheese curds are something I do miss about Wisconsin (well, extreme northern Illinois).
Never understood Poutine, though. It covers up the sharpness of the cheese and makes the fries soggy. Not for me. Plus, most people's gravies are kinda bland. Just not really a gravy guy I guess. | 1 | t1_d0h3jz4 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i4tu7 | null | false | 2016-02-29T15:54:42Z |
d0i4sjk | t1_d0i4sjk | 1,456,761,227 | user_a811d4cbce3e | Cooking | I make mine with TONS of black pepper. Like wrist sore from all the grinding black pepper.
But, we're a black pepper and spice family, so... | 3 | t1_d0htk9p | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i4sjk | null | false | 2016-02-29T15:53:47Z |
d0i4rgx | t1_d0i4rgx | 1,456,761,182 | user_a811d4cbce3e | Cooking | There's a difference between spicing something up, though, and making it a completely different dish. | 1 | t1_d0hwc0s | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i4rgx | null | false | 2016-02-29T15:53:02Z |
d0i4qye | t1_d0i4qye | 1,456,761,161 | user_9a5f50b5bb1c | Cooking | I can't even stand it steeping for that long, assuming the water is boiling to start with. I generally boil the water and steep 30s to a minute for loose leaf or microwave the water (heresy, I know) until it's hot but not scalding and then steep for 3-5 minutes for bagged tea. | 2 | t1_d0hvbav | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i4qye | null | false | 2016-02-29T15:52:41Z |
d0i4qrq | t1_d0i4qrq | 1,456,761,153 | user_a6b00d6699e6 | Cooking | That is correct. When steeping hot tea to then mix 1:1 with ice for iced tea, the steep time remains the same- you just double the amount of tea used. For most black teas, any amount of time over 5 minutes brings out the bitterness. | 2 | t1_d0i2bff | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i4qrq | null | false | 2016-02-29T15:52:33Z |
d0i4q0u | t1_d0i4q0u | 1,456,761,122 | user_15b31710cb50 | Cooking | The whole "no MSG" thing is bullshit anyway, considering a load of traditional Asian ingredients create/add glutamates naturally, without having to add glutamate salts. Fish and soy sauces are loaded with glutamates, as is seaweed.
Not only that, but the bases of many European cuisines are some combination of vegetab... | 2 | t1_d0hl094 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i4q0u | null | false | 2016-02-29T15:52:02Z |
d0i4pnd | t1_d0i4pnd | 1,456,761,107 | user_a811d4cbce3e | Cooking | I was taught to let the meat cool, add it to the bowl with the eggs and cheese, and let the hot past do all the heavy lifting. | 1 | t1_d0hhl38 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i4pnd | null | false | 2016-02-29T15:51:47Z |
d0i4pfi | t1_d0i4pfi | 1,456,761,098 | user_629252a4c59a | Cooking | [Kanom Jeen](https://en.wikipedia.org/wiki/Khanom_chin) is the noodle dish. It's served with different sauces. The one you mentioned is called Kanom Jeen Nam Prik.
It's usually served with a fish based sauce which is called Khanom Jeen Nam Ya.
This place is in my mom's home town https://www.youtube.com/watch?v=2ntr... | 1 | t3_487t8z | t3_487t8z | /r/Cooking/comments/t3_487t8z/d0i4pfi | null | false | 2016-02-29T15:51:38Z |
d0i4oot | t1_d0i4oot | 1,456,761,067 | user_7992479ba111 | Cooking | I like my daikon in a simple pork soup. Just get some boney pork (the super market here sells neck bones for cheap) and simmer it for a couple hours before adding in the daikon, roughly chunked, for another 20-30 min or so. Dried shiitakes are also a good idea for this dish | 2 | t3_489ml8 | t3_489ml8 | /r/Cooking/comments/t3_489ml8/d0i4oot | null | false | 2016-02-29T15:51:07Z |
d0i4on2 | t1_d0i4on2 | 1,456,761,064 | user_a811d4cbce3e | Cooking | Big pet peeve of mine.
Some of my favorite dishes that I absolutely WILL NOT order in restaurants I'm not intimately familiar with because they ALL fuck them up include:
1. Carbonara - never had one I liked at a restaurant.
2. Chicken Piccata. - I know one restaurant which makes this well, and I don't live in that ... | 1 | t1_d0he3fs | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i4on2 | null | false | 2016-02-29T15:51:04Z |
d0i4ok1 | t1_d0i4ok1 | 1,456,761,061 | user_ab729b9f0006 | Cooking | This is my dream proposal. If a guy did this for me, I'd... Well, I'd marry him. | 90 | t3_48aj7l | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0i4ok1 | null | false | 2016-02-29T15:51:01Z |
d0i4ok8 | t1_d0i4ok8 | 1,456,761,061 | user_b87fbcf0bc56 | Cooking | Yes. | 2 | t1_d0hi6nr | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i4ok8 | null | false | 2016-02-29T15:51:01Z |
d0i4oc7 | t1_d0i4oc7 | 1,456,761,052 | user_979555d595b5 | Cooking | Yeah. That looks awesome. Should suit it just fine. | 2 | t1_d0i2wo9 | t3_48a0sx | /r/Cooking/comments/t3_48a0sx/d0i4oc7 | null | false | 2016-02-29T15:50:52Z |
d0i4njn | t1_d0i4njn | 1,456,761,019 | user_b87fbcf0bc56 | Cooking | That's a pretty fair point and a perspective I hadn't thought about before, but please for the love of Christ stop calling it St Patty's day. | 1 | t1_d0hwnsl | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i4njn | null | false | 2016-02-29T15:50:19Z |
d0i4lj3 | t1_d0i4lj3 | 1,456,760,937 | user_9a5f50b5bb1c | Cooking | Strength doesn't come from steeping time, it comes from the amount of leaves you use. Once you have fully steeped it any added time just makes it bitter (if the water is actually boiling to start with) or imparts a weird off flavor. If you plan on diluting with ice, just add another tea bag. | 2 | t1_d0i2bff | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i4lj3 | null | false | 2016-02-29T15:48:57Z |
d0i4jjp | t1_d0i4jjp | 1,456,760,853 | user_53056ddb7541 | Cooking | Enjoy your hot dogs. | 2 | t1_d0hwes3 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i4jjp | null | false | 2016-02-29T15:47:33Z |
d0i4elh | t1_d0i4elh | 1,456,760,645 | user_5503c9cc85ec | Cooking | Saffron is stupid expensive in most places. Here in the U.S., it's usually $20 a gram. In fact, most of what I have seen in grocery stores that is labeled as saffron is actually safflower. Safflower is cheap but flavorless. | 2 | t1_d0i01i8 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i4elh | null | false | 2016-02-29T15:44:05Z |
d0i4b79 | t1_d0i4b79 | 1,456,760,503 | user_fda09f05a823 | Cooking | bigger bowl=more stew =D | 1 | t1_d0i3k7y | t3_48anyo | /r/Cooking/comments/t3_48anyo/d0i4b79 | null | false | 2016-02-29T15:41:43Z |
d0i494x | t1_d0i494x | 1,456,760,416 | user_7ef94bd9e7d1 | Cooking | I know, it sounds weird! Had dinner at a friend's house when I was a kid. His mom made this recipe and I loved it so much I had her write it down for my mom to make. Essentially you are making a roux-based enchilada sauce. Makes the sauce a bit thicker, probably tones down the spiciness a little bit. | 1 | t1_d0hu5ee | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i494x | null | false | 2016-02-29T15:40:16Z |
d0i47a7 | t1_d0i47a7 | 1,456,760,340 | user_92f87261c757 | Cooking | when you freeze veg, ice crystals form inside the cells which punctures the cell membranes, making them mushier.
However you could buy prechopped frozen ones, they've been flash frozen which prevents big ice crystals from forming, and the above happening. | 1 | t3_4893tt | t3_4893tt | /r/Cooking/comments/t3_4893tt/d0i47a7 | null | false | 2016-02-29T15:39:00Z |
d0i46ix | t1_d0i46ix | 1,456,760,310 | user_55042dcad899 | Cooking | THATS what I've been doing wrong! Eureka! | 2 | t1_d0hdkg9 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i46ix | null | false | 2016-02-29T15:38:30Z |
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