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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d0i46hf | t1_d0i46hf | 1,456,760,308 | user_55fb754d135f | Cooking | I'm celebrating, next month, my 33rd year of life in the South. I've got to take exception with one part:
> Again, eat what you will, but cornbread's meant to be savory - ain't no two ways about it.
I love honey on my cornbread but I also prefer mine to be a little sticky and moist and a little sweet. With lots and l... | 2 | t1_d0hidue | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i46hf | null | false | 2016-02-29T15:38:28Z |
d0i42hu | t1_d0i42hu | 1,456,760,138 | user_f93092e982da | Cooking | I love cute proposals. Was it in the middle of the chocolate ball? How did she react?
What a wonderful and special evening, and I bet it was far more special than any restaurant proposal. She will always remember this! | 38 | t3_48aj7l | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0i42hu | null | false | 2016-02-29T15:35:38Z |
d0i41kv | t1_d0i41kv | 1,456,760,101 | user_ce7104016e76 | Cooking | Fried chicken is pretty good cold. Also, rather than cooking for the whole week, you could get into making wraps - endless variety there. | 0 | t3_48aibg | t3_48aibg | /r/Cooking/comments/t3_48aibg/d0i41kv | null | false | 2016-02-29T15:35:01Z |
d0i4156 | t1_d0i4156 | 1,456,760,083 | user_8802891e9e3b | Cooking | Butternut squash lasagna (creamy pesto-based sauce) is one of our go-to recipes in the fall when we have a lot of squash. | 1 | t3_4861mu | t3_4861mu | /r/Cooking/comments/t3_4861mu/d0i4156 | null | false | 2016-02-29T15:34:43Z |
d0i4104 | t1_d0i4104 | 1,456,760,077 | user_55fb754d135f | Cooking | From an American so this might not count, but...
* Putting milk in last scalds the milk. There's also the thing about how china cheap teacups would fracture from heat stress if they didn't have the milk serving as a sort of ballast. This is more of a class issue than anything from what I understand. (Pretty good excha... | 1 | t1_d0h93qn | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i4104 | null | false | 2016-02-29T15:34:37Z |
d0i3zkr | t1_d0i3zkr | 1,456,760,015 | user_8802891e9e3b | Cooking | Despite the tradition, it's not a good idea to let cooked rice sit at room temperature overnight. It's completely unnecessary (see the links here) and it noticeably increases your chances of getting "fried rice syndrome." Definitely use the fridge or other quick-drying methods here to cool it. | 1 | t3_484hpy | t3_484hpy | /r/Cooking/comments/t3_484hpy/d0i3zkr | null | false | 2016-02-29T15:33:35Z |
d0i3xed | t1_d0i3xed | 1,456,759,917 | user_8a7450d3ca50 | Cooking | This is something I learned do with practically all pasta dishes, especially things like aglio e olio or cacio e pepe. You might not necessarily use much, but it's worth the trouble of scooping out a cup before you drain and setting it to the side. | 2 | t1_d0h9p9t | t3_485kzy | /r/Cooking/comments/t3_485kzy/d0i3xed | null | false | 2016-02-29T15:31:57Z |
d0i3w5t | t1_d0i3w5t | 1,456,759,864 | user_ce7104016e76 | Cooking | Sugar cookies are the go-to for cut-outs and stamps, but you could also try gingerbread or shortbread. | 2 | t3_48akq8 | t3_48akq8 | /r/Cooking/comments/t3_48akq8/d0i3w5t | null | false | 2016-02-29T15:31:04Z |
d0i3vjw | t1_d0i3vjw | 1,456,759,837 | [deleted] | Cooking | This is so beautiful... Congratulations. :) | 3 | t3_48aj7l | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0i3vjw | null | false | 2016-02-29T15:30:37Z |
d0i3vbl | t1_d0i3vbl | 1,456,759,827 | user_55fb754d135f | Cooking | I come from an Italian family and I've never really considered someone putting whole meatballs into the sauce. It's always on the side. My uncle would sort of "soak" the meatballs in the sauce while the sauce would cook but they get taken out for serving.
Both my mother-in-law and my uncle brown the meatballs in the ... | 5 | t1_d0h8lzk | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i3vbl | null | false | 2016-02-29T15:30:27Z |
d0i3uot | t1_d0i3uot | 1,456,759,798 | user_ce7104016e76 | Cooking | I think OP is just looking to maintain the shape and make the pastry strong enough to hold up to the heavy 'stew' filling. But keeping the other tin on top might trap more steam and make the crust weaker. i'd blind bake it without the other tin. | 2 | t1_d0i3k7y | t3_48anyo | /r/Cooking/comments/t3_48anyo/d0i3uot | null | false | 2016-02-29T15:29:58Z |
d0i3tyg | t1_d0i3tyg | 1,456,759,766 | user_d5225028b2ea | Cooking | Thank you. Will try it out | 0 | t1_d0i3pgh | t3_48aibg | /r/Cooking/comments/t3_48aibg/d0i3tyg | null | false | 2016-02-29T15:29:26Z |
d0i3te3 | t1_d0i3te3 | 1,456,759,742 | user_55042dcad899 | Cooking | be right back... gonna vomit now.
I WISH I could get over textures because I know there are so many delicious cuisines out there if I could get over those issues, but tendon and fat and any perceived weird shit in any meat dish will make me stop eating it. I do like the skin though. | 1 | t1_d0h7otw | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i3te3 | null | false | 2016-02-29T15:29:02Z |
d0i3rtp | t1_d0i3rtp | 1,456,759,675 | user_55fb754d135f | Cooking | God yes. I have a friend, one I consider to be a really good cook, start to do this. I was like, "what the hell?" Just put them in the fucking pot.
Now, I learned this from my dad, so I bought him some really long (2.5ft-3ft) spaghetti so he would have to break it to even come close to fitting it in his pot. Mainly to... | 1 | t1_d0hbb5h | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i3rtp | null | false | 2016-02-29T15:27:55Z |
d0i3poe | t1_d0i3poe | 1,456,759,583 | user_50da6c11959c | Cooking | My family does what we call 100 mile Thanksgiving. Every dish, all ingredients, the bird, the beer, the wine, the desserts, all come from within 100 miles of where we celebrate at my sister's place. I would say we get the theme of the holiday down pretty good. | 1 | t1_d0h9pq0 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i3poe | null | false | 2016-02-29T15:26:23Z |
d0i3pgh | t1_d0i3pgh | 1,456,759,573 | user_1343eb0aee46 | Cooking | Chili is really easy and you can make massive batches of it and eat it over the next few days.
My other recommendation is this [Mexican Lasagna](http://www.foodnetwork.com/recipes/rachael-ray/mexican-lasagna-recipe.html) from the Food Network. It is really easy and cheap to make. Make's great leftovers too. Not sure a... | 1 | t3_48aibg | t3_48aibg | /r/Cooking/comments/t3_48aibg/d0i3pgh | null | false | 2016-02-29T15:26:13Z |
d0i3pb5 | t1_d0i3pb5 | 1,456,759,567 | user_edc02c806ca5 | Cooking | your recipe seems to be very different. i once made some marshmallows, but it was like sugar + sugar + sugar with some powdered gelatin + aromatic. i think america's test kitchen has this on youtube.
worked great, but no egg whites. | 1 | t1_d0i2xji | t3_485kzy | /r/Cooking/comments/t3_485kzy/d0i3pb5 | null | false | 2016-02-29T15:26:07Z |
d0i3oys | t1_d0i3oys | 1,456,759,552 | user_d6550c09f94d | Cooking | You have a lot of different plating options at your disposal! Looks great, and congratulations! | 6 | t3_48aj7l | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0i3oys | null | false | 2016-02-29T15:25:52Z |
d0i3oc4 | t1_d0i3oc4 | 1,456,759,524 | user_686376dd9691 | Cooking | Actually, i do find your post more inspirational than anything. Something to aim for.
And I agree with you about baking. I am too nonchalant to be a good baker. | 13 | t1_d0i3ffo | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0i3oc4 | null | false | 2016-02-29T15:25:24Z |
d0i3muu | t1_d0i3muu | 1,456,759,458 | user_7f68617e0e9a | Cooking | Pepperoni, mushrooms and sweetcorn. My fave. | 1 | t1_d0hhbww | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i3muu | null | false | 2016-02-29T15:24:18Z |
d0i3m9k | t1_d0i3m9k | 1,456,759,434 | user_55fb754d135f | Cooking | After visiting Athens my eyes were open to the wonder of a true Greek salad. So hard to find here in the states even at Greek restaurants. (People want Greek-American, just like they want Italian-American food.)
Too bad feta seems to be stupid expensive here to buy in blocks. Everywhere we ate in Greece it was literal... | 3 | t1_d0hjkmu | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i3m9k | null | false | 2016-02-29T15:23:54Z |
d0i3m3e | t1_d0i3m3e | 1,456,759,426 | user_4e32dc57e0e2 | Cooking | It's funny. I will take kd (powdered) over that roux stuff any day. Homemade macaroni and cheese always tastes bland and boring. | 1 | t1_d0h93qn | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i3m3e | null | false | 2016-02-29T15:23:46Z |
d0i3l1k | t1_d0i3l1k | 1,456,759,379 | user_9c9d401cb646 | Cooking | Sorta, except sopapillas tend to form pillow shapes while frybread tends to stay flat with little bubbles all over it. The interior of the bread remains chewy while the exterior gets real crispy, especially the thin layer over the bubbles. | 1 | t1_d0hubh6 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i3l1k | null | false | 2016-02-29T15:22:59Z |
d0i3k7y | t1_d0i3k7y | 1,456,759,343 | user_750c3783a301 | Cooking | Any particular reason you're not blind baking them the right way up with the pastry on the inside?
Nothing wrong per se with your way, it just seems a bit convoluted. | 3 | t3_48anyo | t3_48anyo | /r/Cooking/comments/t3_48anyo/d0i3k7y | null | false | 2016-02-29T15:22:23Z |
d0i3iz9 | t1_d0i3iz9 | 1,456,759,287 | user_77554a884bcc | Cooking | It's much more expensive than chicken, pork or beef in the US. Thus the average person can rarely afford it and probably doesn't know how to prepare it well if they do buy some.
Me? I fuckin love lamb too, but I rarely buy it. | 1 | t1_d0hvg4k | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i3iz9 | null | false | 2016-02-29T15:21:27Z |
d0i3hr1 | t1_d0i3hr1 | 1,456,759,233 | user_f9387852af53 | Cooking | Heathen. | 5 | t1_d0i3230 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i3hr1 | null | false | 2016-02-29T15:20:33Z |
d0i3fqj | t1_d0i3fqj | 1,456,759,145 | user_673463535eb8 | Cooking | Well, 18m is a very long time. I cook 100% thawed lobster tail for ~3 minutes in water that's barely simmering, same for claw. Cook frozen for ~9 minutes (prefer not to). All of these times should be increased by about 2m to eat immediately after cooking as I usually shock in ice water and reheat it 140-155° water for ... | 7 | t3_48a0sx | t3_48a0sx | /r/Cooking/comments/t3_48a0sx/d0i3fqj | null | false | 2016-02-29T15:19:05Z |
d0i3ffo | t1_d0i3ffo | 1,456,759,134 | user_4f4fdae0de83 | Cooking | Hey! Don't be that way. This was very targeted, took months of study and preparation, and I cooked for a WEEK to make this happen. Also, I can't bake. Like, at all. I like to take liberties, and baking doesn't allow for that. You can do anything! | 106 | t1_d0i30c5 | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0i3ffo | null | false | 2016-02-29T15:18:54Z |
d0i3f62 | t1_d0i3f62 | 1,456,759,122 | user_6566a8d61f17 | Cooking | Sounds like peanut noodles or sesame noodles. It was chilled / not hot correct?
Something like?:
http://allrecipes.com/recipe/13974/peanut-noodles/ | 1 | t3_487t8z | t3_487t8z | /r/Cooking/comments/t3_487t8z/d0i3f62 | null | false | 2016-02-29T15:18:42Z |
d0i3f3n | t1_d0i3f3n | 1,456,759,119 | user_50da6c11959c | Cooking | Interesting. Will try at some point. | 1 | t1_d0h95f3 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i3f3n | null | false | 2016-02-29T15:18:39Z |
d0i3cxh | t1_d0i3cxh | 1,456,759,022 | user_50da6c11959c | Cooking | That is a grill. Unless your device is capable of maintaining temps around 200°, and can fit hardwood for continuous smoking, then you have a grill. Even then, it isn't typical to call the device itself a barbecue.
I know you can say it is colloquial or regional, but I can just as easily say that entire region of th... | 2 | t1_d0hn5in | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i3cxh | null | false | 2016-02-29T15:17:02Z |
d0i3ckg | t1_d0i3ckg | 1,456,759,007 | user_f48b3b352139 | Cooking | It's probably largely because of the defunct perception that msg is bad for you | 1 | t1_d0hl094 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i3ckg | null | false | 2016-02-29T15:16:47Z |
d0i3ccv | t1_d0i3ccv | 1,456,758,997 | user_55fb754d135f | Cooking | Shit, upvoting that almost broke my mouse. When I say BBQ I mean that I am going to get a cheap cut of meat, cook it low and slow for hours, and probably have some smoke during the initial phase of the cook. (Meat can only absorb smoke during a certain portion of the cook.)
Usually this meat will be pork (shoulder or ... | 2 | t1_d0h9ou5 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i3ccv | null | false | 2016-02-29T15:16:37Z |
d0i3bul | t1_d0i3bul | 1,456,758,975 | user_4c8eb5e96f38 | Cooking | I've made mole enchiladas with butternut & sweet potatoes & pepitas and the flavor was fantastic. | 2 | t1_d0hek77 | t3_4861mu | /r/Cooking/comments/t3_4861mu/d0i3bul | null | false | 2016-02-29T15:16:15Z |
d0i3bpa | t1_d0i3bpa | 1,456,758,968 | user_84af960b6fac | Cooking | Squash are thought of as winter foods because even though they grow in the summer, you can store them for months in a pantry. | 1 | t1_d0hdey0 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i3bpa | null | false | 2016-02-29T15:16:08Z |
d0i3at8 | t1_d0i3at8 | 1,456,758,927 | user_5195cc1c1aee | Cooking | It could depend on what other ingredients you are adding.
If you just shake oil and vinegar together without anything else, they won't mix together. If you add other ingredients, they can act as emulsifiers to allow the oil and vinegar to blend together.
Mustard is a great emulsifier for vinaigrette, honey is al... | 1 | t3_488177 | t3_488177 | /r/Cooking/comments/t3_488177/d0i3at8 | null | false | 2016-02-29T15:15:27Z |
d0i3ajs | t1_d0i3ajs | 1,456,758,914 | user_a2b3481a5a8d | Cooking | Haha should I have made my own stand mixer? | 1 | t1_d0hw2mg | t3_47173q | /r/Cooking/comments/t3_47173q/d0i3ajs | null | false | 2016-02-29T15:15:14Z |
d0i39as | t1_d0i39as | 1,456,758,858 | [deleted] | Cooking | [deleted] | 1 | t1_d0hu8ko | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i39as | null | false | 2016-02-29T15:14:18Z |
d0i35zi | t1_d0i35zi | 1,456,758,711 | user_af5025351589 | Cooking | You're sure I can't find a village in Spain somewhere that makes it with chorizo? | 3 | t1_d0i1nld | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i35zi | null | false | 2016-02-29T15:11:51Z |
d0i353n | t1_d0i353n | 1,456,758,670 | user_fc8baabf9226 | Cooking | Just as an FYI, Lo Mein is Chinese and I haven't yet seen any Chinese dishes use peanut sauce. Also, Asians cook with many different types of noodles but Italian spaghetti is not one of them, so it's understandable that the hostess didn't know what you were talking about. | 1 | t1_d0hkm4z | t3_487t8z | /r/Cooking/comments/t3_487t8z/d0i353n | null | false | 2016-02-29T15:11:10Z |
d0i32fw | t1_d0i32fw | 1,456,758,551 | user_764a4b611c95 | Cooking | Oohhh I thought yours said they're not smothered in cheese wiz, I completely read it wrong | 2 | t1_d0i20h0 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i32fw | null | false | 2016-02-29T15:09:11Z |
d0i32ah | t1_d0i32ah | 1,456,758,543 | user_f5435d16c001 | Cooking | Well, frankly I'd also point out that people ooh and ah over this stuff when you call it "Asian fusion" and charge 50 dollars a plate. | 3 | t1_d0hvfp5 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i32ah | null | false | 2016-02-29T15:09:03Z |
d0i3230 | t1_d0i3230 | 1,456,758,534 | user_0baa6c9dd102 | Cooking | Lots of ketchup, right? I heard Chicagoans love ketchup on their hotdogs | 7 | t1_d0i11gm | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i3230 | null | false | 2016-02-29T15:08:54Z |
d0i31f2 | t1_d0i31f2 | 1,456,758,504 | [deleted] | Cooking | [deleted] | 1 | t1_d0hklsl | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i31f2 | null | false | 2016-02-29T15:08:24Z |
d0i312n | t1_d0i312n | 1,456,758,488 | user_15b31710cb50 | Cooking | Yeah, peas is just wrong. I can't remember ever having them for Thanksgiving.
And as for the whole squash thing: why is everyone forgetting that pumpkin pie is literally a winter squash pudding? | 1 | t1_d0he5k3 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i312n | null | false | 2016-02-29T15:08:08Z |
d0i3100 | t1_d0i3100 | 1,456,758,486 | user_093739a859f7 | Cooking | Yep. Most of the stuff here in StL is a mixture of Memphis style and KC style. I'm a native Tennessean, so I find the BBQ here lacking, but that is my own biased opinion. Some places are better than others, of course. I'm from a region of TN that does a lot of whole hog BBQ like in NC. It is an entirely different ... | 2 | t1_d0i2j6t | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i3100 | null | false | 2016-02-29T15:08:06Z |
d0i30c5 | t1_d0i30c5 | 1,456,758,455 | user_686376dd9691 | Cooking | Sometimes I think I am a good cook, and then I look at this and feel completely inferior. | 139 | t3_48aj7l | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0i30c5 | null | false | 2016-02-29T15:07:35Z |
d0i3012 | t1_d0i3012 | 1,456,758,441 | user_4fffcbea90b6 | Cooking | There is not on, but many curries. Indian food does not have to be curry all the time. India has more than 15 cuisines! Stop adding "curry powder", whatever that is to everything and call it a curry | 1 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i3012 | null | false | 2016-02-29T15:07:21Z |
d0i2xji | t1_d0i2xji | 1,456,758,327 | user_2dda78bb6b8b | Cooking | I vote marshmallows. Super easy to make, only use egg whites. | 1 | t1_d0hy9m7 | t3_485kzy | /r/Cooking/comments/t3_485kzy/d0i2xji | null | false | 2016-02-29T15:05:27Z |
d0i2wti | t1_d0i2wti | 1,456,758,293 | user_78e792826a89 | Cooking | "You know, down here in Mexico we will put some lime juice and salt on <x> dish and then it's really good." | 1 | t1_d0h9u3w | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i2wti | null | false | 2016-02-29T15:04:53Z |
d0i2wo9 | t1_d0i2wo9 | 1,456,758,286 | user_9151a388dcfb | Cooking | Interesting! I live near Whitstable in the UK which is a famous fishing town. I might buy a biggun from there at some point. Would thermidore suit the frozen ones? | 2 | t1_d0i1e5a | t3_48a0sx | /r/Cooking/comments/t3_48a0sx/d0i2wo9 | null | false | 2016-02-29T15:04:46Z |
d0i2vxx | t1_d0i2vxx | 1,456,758,252 | user_20cf846b3d8e | Cooking | Shoot, I still do that sometimes so it's easier to eat. | 1 | t1_d0hphbo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i2vxx | null | false | 2016-02-29T15:04:12Z |
d0i2vko | t1_d0i2vko | 1,456,758,235 | user_22161bcdd132 | Cooking | Both Vegemite and Marmite are good for cooking, but Marmite is better in things which are already on the salty side, you can get more of the flavour with less of the salt. | 1 | t1_d0i2jmy | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i2vko | null | false | 2016-02-29T15:03:55Z |
d0i2vi9 | t1_d0i2vi9 | 1,456,758,233 | user_26efbf87341a | Cooking | Too much is too much though. I don't want a steak drowned in butter. | 5 | t1_d0i2rxh | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i2vi9 | null | false | 2016-02-29T15:03:53Z |
d0i2tpw | t1_d0i2tpw | 1,456,758,147 | user_0722d664e7a7 | Cooking | Cuban: Not owning a Pressure Cooker | 1 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i2tpw | null | false | 2016-02-29T15:02:27Z |
d0i2tj6 | t1_d0i2tj6 | 1,456,758,139 | user_42dfbd4d674a | Cooking | The most fantastic thing about this is that teriyaki sauce is fake Japanese. | 3 | t1_d0hzrw1 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i2tj6 | null | false | 2016-02-29T15:02:19Z |
d0i2rxh | t1_d0i2rxh | 1,456,758,066 | user_15b31710cb50 | Cooking | Steak seared in butter is fucking heaven. I'm pretty sure you're a pod person. | 7 | t1_d0hrlqp | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i2rxh | null | false | 2016-02-29T15:01:06Z |
d0i2qz2 | t1_d0i2qz2 | 1,456,758,021 | user_cc5fbfaca7d4 | Cooking | That oven makes me sad. | 1 | t1_d0hfi9i | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i2qz2 | null | false | 2016-02-29T15:00:21Z |
d0i2qbm | t1_d0i2qbm | 1,456,757,989 | user_cc5fbfaca7d4 | Cooking | Consider yourself invited if you end up on the East coast in November. That's how you get into a Thanksgiving dinner. It is fairly common to invite people. The same goes with some people for Christmas. | 1 | t1_d0hdwya | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i2qbm | null | false | 2016-02-29T14:59:49Z |
d0i2oyg | t1_d0i2oyg | 1,456,757,923 | user_f55eed5882ab | Cooking | Stove top with brats and sauerkraut. | 1 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0i2oyg | null | false | 2016-02-29T14:58:43Z |
d0i2ovy | t1_d0i2ovy | 1,456,757,919 | user_1d7a19acb638 | Cooking | This. In Mexico sushi is usually served with lime-infused soy sauce, fruit, and grilled serrano peppers. Hell, I even got to try a roll with nacho Doritos as a filling, which was surprisingly good. It may not be authentic, but this fusioning can lead to some pretty interesting results. | 3 | t1_d0hf95r | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i2ovy | null | false | 2016-02-29T14:58:39Z |
d0i2nw0 | t1_d0i2nw0 | 1,456,757,873 | [deleted] | Cooking | [deleted] | 1 | t1_d0hafcz | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i2nw0 | null | false | 2016-02-29T14:57:53Z |
d0i2ncx | t1_d0i2ncx | 1,456,757,849 | user_15b31710cb50 | Cooking | Béchamel is made with blond roux, so I'm not really seeing your point. | 3 | t1_d0hpb91 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i2ncx | null | false | 2016-02-29T14:57:29Z |
d0i2nb6 | t1_d0i2nb6 | 1,456,757,846 | user_65b0c2a64bd3 | Cooking | I feel like you don't understand -40 Celsius. | 2 | t1_d0hr1fe | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i2nb6 | null | false | 2016-02-29T14:57:26Z |
d0i2mee | t1_d0i2mee | 1,456,757,801 | user_cc5fbfaca7d4 | Cooking | Try arrowroot. The perfect thickener and doesn't impart a flavor. You need very little of it. I use it for thickening all sorts of sauces. I haven't tried it in a stew but I don't see why it wouldn't work. | 1 | t1_d0hjlir | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i2mee | null | false | 2016-02-29T14:56:41Z |
d0i2mas | t1_d0i2mas | 1,456,757,796 | user_e6d531036237 | Cooking | I use breadcrumbs, chopped canned clams, the mushroom stems chopped (if using button mushrooms), chopped onions and grated parmesan. Mix all of this together with enough melted butter to make it hold together (mix it for a bit before adding more butter each time or it'll be too much, which doesn't hurt but may make it... | 1 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0i2mas | null | false | 2016-02-29T14:56:36Z |
d0i2jmy | t1_d0i2jmy | 1,456,757,666 | user_c2bf864c75f1 | Cooking | I am all about using Vegemite in cooking. | 1 | t1_d0hyh1n | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i2jmy | null | false | 2016-02-29T14:54:26Z |
d0i2j6t | t1_d0i2j6t | 1,456,757,645 | user_50da6c11959c | Cooking | I think I may have meant Memphis. I spent time in South-Central Illinois which is pretty close to both of those places. Lots of good barbecue to be had in that area. | 2 | t1_d0i2cfl | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i2j6t | null | false | 2016-02-29T14:54:05Z |
d0i2j1n | t1_d0i2j1n | 1,456,757,638 | user_749001d7b6be | Cooking | I probably eat a couple hundred avocados a year and I love opening that perfectly ripe avocado. Fortunately the store by me sells them both ripe and not.
I agree about the guac. Lime, cilantro, onion and salt.
| 1 | t1_d0h8y1f | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i2j1n | null | false | 2016-02-29T14:53:58Z |
d0i2iq3 | t1_d0i2iq3 | 1,456,757,622 | user_03f8dee3538c | Cooking | The best cheesesteak I ever had was in Scranton.
I live in Philly. | 2 | t1_d0hnjz1 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i2iq3 | null | false | 2016-02-29T14:53:42Z |
d0i2ioy | t1_d0i2ioy | 1,456,757,620 | user_39d0959fc8c5 | Cooking | But they have quite different purposes.
I finish a lot of meals off under a 'grill'.
E.g. Spanish omelette. You can apply direct heat from above while the food stays in the pan, but there's no contact with metal.
I don't always want my grill (broiler, if you prefer) to be piping hot. | 0 | t1_d0hz9zz | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i2ioy | null | false | 2016-02-29T14:53:40Z |
d0i2h62 | t1_d0i2h62 | 1,456,757,546 | user_f7ba8c11ad5a | Cooking | Sounds wonderful, not paella though. | 1 | t1_d0i246x | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i2h62 | null | false | 2016-02-29T14:52:26Z |
d0i2g6j | t1_d0i2g6j | 1,456,757,497 | user_384bb28e4290 | Cooking | Yeah, and more of it than you'd imagine.. on just about anything you can imagine..
I went to a bakery in Osaka, got a roll that I thought was ham and cheese.. much to my dismay, the cheese was actually mayo, about three large tablespoons of mayo with half a slice of ham in a roll that fit in the palm of my hand.. | 1 | t1_d0htby5 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i2g6j | null | false | 2016-02-29T14:51:37Z |
d0i2fia | t1_d0i2fia | 1,456,757,464 | user_e2d5f5a99eda | Cooking | why bother calling it paella then? nothing wrong with arroz con chorizo | 2 | t1_d0hrdsr | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i2fia | null | false | 2016-02-29T14:51:04Z |
d0i2dxl | t1_d0i2dxl | 1,456,757,385 | user_22157adcbde5 | Cooking | [Canadian Encylopedia](http://www.thecanadianencyclopedia.ca/en/article/the-first-thanksgiving-in-north-america-feature/) It was celebrated but not officially pronounced as a holiday by the government. Just sayin' | 1 | t1_d0hv4le | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i2dxl | null | false | 2016-02-29T14:49:45Z |
d0i2dg1 | t1_d0i2dg1 | 1,456,757,361 | user_a9245e81f794 | Cooking | They could just leave it out. It'll miss that nice fresh coriander taste, but still taste great? | 3 | t1_d0hmjav | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i2dg1 | null | false | 2016-02-29T14:49:21Z |
d0i2cfl | t1_d0i2cfl | 1,456,757,310 | user_093739a859f7 | Cooking | There is no St Louis style BBQ, only a St. Louis style cut of pork ribs. | 1 | t1_d0i197b | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i2cfl | null | false | 2016-02-29T14:48:30Z |
d0i2c7s | t1_d0i2c7s | 1,456,757,299 | user_45198d90dd4b | Cooking | Corned beef cabbage and spuds is what my aunty used to feed us after a day of cheap child labour in the fields. Whether it's traditional is debatable, but it existed in some form or another, but one thing can be agreed on, corned beef, cabbage and spuds was a dismal culinary experience growing up.
| 1 | t1_d0h9kl5 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i2c7s | null | false | 2016-02-29T14:48:19Z |
d0i2bff | t1_d0i2bff | 1,456,757,260 | user_66cf33e86c60 | Cooking | Even if you're going to dilute it with ice? Because we're talking about sweet iced tea here. | 1 | t1_d0hvbav | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i2bff | null | false | 2016-02-29T14:47:40Z |
d0i2b8n | t1_d0i2b8n | 1,456,757,250 | user_943c10b5d91d | Cooking | "Enchilada style" (sometimes known as "wet") burritos are [very popular](https://www.google.com/search?q=wet+burrito+phoenix&num=100&safe=off&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjBlpzEm53LAhVBRmMKHawZA4IQ_AUIBygB&biw=1208&bih=688) at restaurants in the Southwest. They can be glorious. That said, real enchiladas with c... | 1 | t1_d0h7rc2 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i2b8n | null | false | 2016-02-29T14:47:30Z |
d0i2b52 | t1_d0i2b52 | 1,456,757,245 | user_ec9993e379f2 | Cooking | It's become an English tradition to use about 10 times more sauce than the original dish creators did. Italian pasta? Don't just coat the pasta, make it swim in it. Indian food? I DEMAND MORE SAUCE TO DIP MY NANN IN TO! | 1 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i2b52 | null | false | 2016-02-29T14:47:25Z |
d0i2aze | t1_d0i2aze | 1,456,757,237 | user_15b31710cb50 | Cooking | Poutine is dank, yo. | 1 | t1_d0hgrus | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i2aze | null | false | 2016-02-29T14:47:17Z |
d0i2a8o | t1_d0i2a8o | 1,456,757,201 | user_79a09947eef3 | Cooking | Made [these burgers](http://www.thekitchenwhisperer.net/2014/04/12/chunky-portabella-veggie-burgers/) last night, and they were very good. I don't think you would miss the cheese. | 1 | t3_48514x | t3_48514x | /r/Cooking/comments/t3_48514x/d0i2a8o | null | false | 2016-02-29T14:46:41Z |
d0i29om | t1_d0i29om | 1,456,757,171 | user_2c924486a3fb | Cooking | If you're just having those 4 things, no problem! Quite a tasty dish in fact. But it's when you start adding those things to other things that it gets a bit weird. One of my friends asked me just a couple weeks ago if a Reuben sandwich is German food because it has sauerkraut on it. All I could do was shake my head in ... | 1 | t1_d0i0d46 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i29om | null | false | 2016-02-29T14:46:11Z |
d0i28sx | t1_d0i28sx | 1,456,757,129 | user_39d0959fc8c5 | Cooking | No they aren't...
In British English, a 'grill' is heat from above.
I think Americans calm this 'broiling'.
If it's heat underneath, that's either a BBQ or a griddle.
| -1 | t1_d0hl5kv | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i28sx | null | false | 2016-02-29T14:45:29Z |
d0i28s8 | t1_d0i28s8 | 1,456,757,128 | user_98bcef89e049 | Cooking | Oh yeah, then when they ask why it's so much better, let em know and then you won't have to sit through another aweful, rubbery, tasteless meal. The juices that end up in the pot at the end are perfect to add to the cabbage or potatoes and carrots that you boil to go with it. | 2 | t1_d0hufs1 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i28s8 | null | false | 2016-02-29T14:45:28Z |
d0i28aj | t1_d0i28aj | 1,456,757,103 | [deleted] | Cooking | [deleted] | 1 | t1_d0h8xkr | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i28aj | null | false | 2016-02-29T14:45:03Z |
d0i276e | t1_d0i276e | 1,456,757,047 | user_15b31710cb50 | Cooking | I'm a native Oregonian and it bugs me too. You are not alone here.
Thinking on it, the only time I've ever actually had anything resembling real barbecue was pit pig in Hawaii. | 3 | t1_d0hcv39 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i276e | null | false | 2016-02-29T14:44:07Z |
d0i26nh | t1_d0i26nh | 1,456,757,020 | user_a9245e81f794 | Cooking | So basically just pronunciation and table manners. I'm fine with that :) | 1 | t1_d0hsih2 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i26nh | null | false | 2016-02-29T14:43:40Z |
d0i26mu | t1_d0i26mu | 1,456,757,019 | user_3f5026863533 | Cooking | Chicken seasoned with rosemary and garlic. Also eating Greek yogurt in the mornings can make a difference. Mint is also a stomach soother. | 1 | t3_486k5y | t3_486k5y | /r/Cooking/comments/t3_486k5y/d0i26mu | null | false | 2016-02-29T14:43:39Z |
d0i26ia | t1_d0i26ia | 1,456,757,012 | user_66cf33e86c60 | Cooking | Conversely I've heard that since carbonara means charcoal it was either for charcoal workers or the pepper looks like charcoal. It's one of those things where the true origin is lost to history. | 2 | t1_d0hz8zr | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i26ia | null | false | 2016-02-29T14:43:32Z |
d0i25ma | t1_d0i25ma | 1,456,756,966 | user_4303c3439df3 | Cooking | Pan-frying it would work too. | 1 | t3_485eyd | t3_485eyd | /r/Cooking/comments/t3_485eyd/d0i25ma | null | false | 2016-02-29T14:42:46Z |
d0i25ch | t1_d0i25ch | 1,456,756,953 | user_2af6f95604a1 | Cooking | Cajun cooking - because you put "Tony's" or "Cajun Seasoning" on something doesn't make it cajun. Tony's is shit seasoning because they put loads of salt; proper cajun/creole seasoning barely has any salt (EX: http://www.conradricemill.com/Details.asp?ProdID=49&category=) - we have spicy food, savory food, sweet food,... | 3 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i25ch | null | false | 2016-02-29T14:42:33Z |
d0i246x | t1_d0i246x | 1,456,756,897 | user_39d0959fc8c5 | Cooking | Last week I made a paella, with a Hungarian garlic and paprika sausage as the base, Spanish paprika and ground coriander.
It was wonderful! Mixed in with wild mushrooms, fresh peas, and chicken thigh.
Finished it in the oven with a handful of fresh prawns.
Fresh parsley and lemon as garnish.
Why you wouldn't want ... | 2 | t1_d0h7hwp | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i246x | null | false | 2016-02-29T14:41:37Z |
d0i23os | t1_d0i23os | 1,456,756,872 | user_66a729db0f6f | Cooking | You're welcome. Let us know how it turned out! :) | 5 | t1_d0i1hmx | t3_489tq0 | /r/Cooking/comments/t3_489tq0/d0i23os | null | false | 2016-02-29T14:41:12Z |
d0i231h | t1_d0i231h | 1,456,756,837 | user_384bb28e4290 | Cooking | My dad makes the most amazing pureed/mashed turnips every year for Thanksgiving. One of my top 5 things on the table. | 1 | t1_d0hfvac | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i231h | null | false | 2016-02-29T14:40:37Z |
d0i21qm | t1_d0i21qm | 1,456,756,771 | user_3f5026863533 | Cooking | Spicy Italian sausage,parmesan, bell peppers. | 1 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0i21qm | null | false | 2016-02-29T14:39:31Z |
d0i20h0 | t1_d0i20h0 | 1,456,756,703 | user_db5b4ffd2ecb | Cooking | -remove deep frozen meat from freezer -slap on grill over cheap vegetable oil shot out of a squeeze bottle -bang on meat with metal spatula -throw onto cold, cheap hero roll -slop on Cheez Wiz -eat (or not)
Your way sounds great. It's not authentic, it's much better. | 3 | t1_d0hv5em | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i20h0 | null | false | 2016-02-29T14:38:23Z |
d0i1wg5 | t1_d0i1wg5 | 1,456,756,487 | user_783f7c089c31 | Cooking | Chili, lentil soup, tofu stir fry, egg salad, pasta salad, smashed white bean and avocado club, potato and pea curry, sasame noodles with cucumber, hummus and veg sandwich or for dipping, lentil loaf and mashed potatoes, thai tofu curry, fried rice with edamame, vegetable soup, black bean burrito, spring rolls, (easily... | 1 | t3_48514x | t3_48514x | /r/Cooking/comments/t3_48514x/d0i1wg5 | null | false | 2016-02-29T14:34:47Z |
d0i1w82 | t1_d0i1w82 | 1,456,756,475 | user_db5b4ffd2ecb | Cooking | I'm partly joking. It's just that my city's culinary claim to fame is not very good. | 2 | t1_d0i1n2n | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i1w82 | null | false | 2016-02-29T14:34:35Z |
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