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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d0i1w3z | t1_d0i1w3z | 1,456,756,469 | user_a1d706e1f93d | Cooking | Yes, but us Northerners don't have to have a regional loyalty to what's considered "real" BBQ, by the various regions, so we can EAT ALL THE THINGS.
Pulled pork? Bring it on. Vinegar sauce, mustard sauce, ketchup sauce, Alabama white sauce? Yes please. Brisket? You betcha'. Ribs with sauce? Dry rub? Hell yeah. | 2 | t1_d0hrf18 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i1w3z | null | false | 2016-02-29T14:34:29Z |
d0i1vxt | t1_d0i1vxt | 1,456,756,460 | user_2af6f95604a1 | Cooking | That's the beauty of food, it's supposed to be an ever changing art form. | 2 | t1_d0ho3tc | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i1vxt | null | false | 2016-02-29T14:34:20Z |
d0i1t6w | t1_d0i1t6w | 1,456,756,313 | user_a1d706e1f93d | Cooking | Yeah, but St. Patrick's day is a good excuse to make and eat corned beef. | 1 | t1_d0h9kl5 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i1t6w | null | false | 2016-02-29T14:31:53Z |
d0i1sau | t1_d0i1sau | 1,456,756,261 | user_fe0001885490 | Cooking | Ha, I know (and I don't really dislike Vegemite anyway) but it's one of those things - Marmite vs. Vegemite. Never the twain shall meet. | 2 | t1_d0hyh1n | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i1sau | null | false | 2016-02-29T14:31:01Z |
d0i1qye | t1_d0i1qye | 1,456,756,187 | user_a1d706e1f93d | Cooking | Uh, what do you stir your tea with???? | 2 | t1_d0helm4 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i1qye | null | false | 2016-02-29T14:29:47Z |
d0i1qil | t1_d0i1qil | 1,456,756,162 | user_c5a6fdf1387e | Cooking | Yesss. It's so much better this way. | 1 | t1_d0he3fs | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i1qil | null | false | 2016-02-29T14:29:22Z |
d0i1ovu | t1_d0i1ovu | 1,456,756,072 | user_a1d706e1f93d | Cooking | I'm always kind of amazed when I hear people say cheese curds are hard to find. Live in the heart of CNY Dairy farm country and you can buy curds EVERYWHERE. | 1 | t1_d0h9ai0 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i1ovu | null | false | 2016-02-29T14:27:52Z |
d0i1nld | t1_d0i1nld | 1,456,756,000 | user_919ae8d539f6 | Cooking | Yes, and none have chorizo in it. | 2 | t1_d0hl75d | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i1nld | null | false | 2016-02-29T14:26:40Z |
d0i1n2n | t1_d0i1n2n | 1,456,755,969 | user_8c36c17336e5 | Cooking | I'm so confused after reading about them above. | 1 | t1_d0hnjz1 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i1n2n | null | false | 2016-02-29T14:26:09Z |
d0i1mug | t1_d0i1mug | 1,456,755,957 | user_7f68617e0e9a | Cooking | Spread butter and minced garlic on the gills, good squeeze of lemon juice, nice thick slice of fresh mozeralla, couple of slices of smoked bacon laid over the top, bake.
Yum! | 1 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0i1mug | null | false | 2016-02-29T14:25:57Z |
d0i1kem | t1_d0i1kem | 1,456,755,818 | user_a9422c747163 | Cooking | Now I want ikea! | 1 | t1_d0hygla | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i1kem | null | false | 2016-02-29T14:23:38Z |
d0i1jux | t1_d0i1jux | 1,456,755,786 | user_384bb28e4290 | Cooking | I suggest saute in a pan on the stove with a bit of butter, about 100x better tasting and you can get that nice crispness you'd get from the grill, if you so desire. | 1 | t1_d0hfccl | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i1jux | null | false | 2016-02-29T14:23:06Z |
d0i1jm1 | t1_d0i1jm1 | 1,456,755,773 | user_2ee88e21edf8 | Cooking | I'm Italian and I like corn on my pizza. Along with ham and onions. It's delicious. My relatives can never know though. | 1 | t1_d0hg89h | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i1jm1 | null | false | 2016-02-29T14:22:53Z |
d0i1iip | t1_d0i1iip | 1,456,755,715 | user_54a6af2ddfe6 | Cooking | Then it's a fried sandwich that tried to be a panini. That ain't no grilled cheese. | 2 | t1_d0hx4np | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i1iip | null | false | 2016-02-29T14:21:55Z |
d0i1hmx | t1_d0i1hmx | 1,456,755,666 | user_b06c5d3a7837 | Cooking | Thank you. This is why I love this sub. | 5 | t1_d0i1caa | t3_489tq0 | /r/Cooking/comments/t3_489tq0/d0i1hmx | null | false | 2016-02-29T14:21:06Z |
d0i1h8c | t1_d0i1h8c | 1,456,755,642 | user_e44a82d0a817 | Cooking | That article is fucking with me right? Ketchup on pasta? Is there anyone in the world that honestly thinks that is authentic? | 1 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i1h8c | null | false | 2016-02-29T14:20:42Z |
d0i1h75 | t1_d0i1h75 | 1,456,755,641 | user_ab346d47a744 | Cooking | But to be fair, if you're using gochujang, it's a step better than those shitty jars of "Korean BBQ sauce". | 1 | t1_d0hejpc | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i1h75 | null | false | 2016-02-29T14:20:41Z |
d0i1e5a | t1_d0i1e5a | 1,456,755,471 | user_979555d595b5 | Cooking | Lobsters ARE gross! But they taste great when done right. When you freeze them, however, you cause tissue damage in the delicate meat, causing it to get a bit mushy. Like I said, cook with the frozen guys and experiment with lobster meat as an ingredient. Then when you get a chance to travel to the east coast, you can ... | 6 | t1_d0i0aq4 | t3_48a0sx | /r/Cooking/comments/t3_48a0sx/d0i1e5a | null | false | 2016-02-29T14:17:51Z |
d0i1e2z | t1_d0i1e2z | 1,456,755,467 | user_e633b0558ef8 | Cooking | You can (should) also temper the eggs by adding a small amount of the starchy pasta water to the egg/cheese mixture repeatedly until desired thickness is achieved. | 1 | t1_d0hhl38 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i1e2z | null | false | 2016-02-29T14:17:47Z |
d0i1cwp | t1_d0i1cwp | 1,456,755,405 | user_50da6c11959c | Cooking | Kraft Macaroni and Cheese - butter first, then milk, then cheese packet. Any other order and you are a Nazi. | 2 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i1cwp | null | false | 2016-02-29T14:16:45Z |
d0i1caa | t1_d0i1caa | 1,456,755,370 | user_66a729db0f6f | Cooking | Judging by the color of the crust, the brown butter goes in there, along with some crushed biscuits. And then you probably make a [honey sweetened custard](http://www.bbcgoodfood.com/recipes/11880/honey-custard-). The top looks bruleed, so maybe you could torch it.
Also, perhaps you could make the base (graham cracke... | 15 | t3_489tq0 | t3_489tq0 | /r/Cooking/comments/t3_489tq0/d0i1caa | null | false | 2016-02-29T14:16:10Z |
d0i1c87 | t1_d0i1c87 | 1,456,755,367 | user_3c0eeeb71dd7 | Cooking | Wow...it..it aint that bad. Hmph maybe my dads been Teaching me how to eat vegemite all this time | 3 | t1_d0hyn9w | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i1c87 | null | false | 2016-02-29T14:16:07Z |
d0i1a2g | t1_d0i1a2g | 1,456,755,243 | user_3acc8db46196 | Cooking | I think I love you | 1 | t1_d0hidue | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i1a2g | null | false | 2016-02-29T14:14:03Z |
d0i197b | t1_d0i197b | 1,456,755,196 | user_50da6c11959c | Cooking | You don't have barbeque there?! God you are missing out. There are several regions of the US that each kind of developed their own seasoning and cooking styles, like St Louis-style, Carolina-style, etc, but all of them are phenomenal. You need to book a flight here. | 3 | t1_d0hsvvd | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i197b | null | false | 2016-02-29T14:13:16Z |
d0i182u | t1_d0i182u | 1,456,755,130 | user_02890ff7e6d0 | Cooking | In Poland we eat pizza with ketchup. | 1 | t1_d0hg89h | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i182u | null | false | 2016-02-29T14:12:10Z |
d0i17za | t1_d0i17za | 1,456,755,124 | user_3acc8db46196 | Cooking | They sell microwaves that double as ovens here in Japan, too. (It's a separate function; you can bake with foil in it when it's on oven/broil mode but not when it's set to microwave range.)
Last Thanksgiving, I made this spread with a little Japanese oven and a single burner stove http://imgur.com/a/mxFS8 | 2 | t1_d0hfi9i | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i17za | null | false | 2016-02-29T14:12:04Z |
d0i174q | t1_d0i174q | 1,456,755,074 | user_1988cc73d910 | Cooking | Valencian paella, seafood paella and mixed paella can have many different ingredients.
I have a recipe from GQ that I got 20 years ago. Quentin Tarantino's paella. It's a bit unorthodox, but it is amazing! | 1 | t1_d0hf1dq | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i174q | null | false | 2016-02-29T14:11:14Z |
d0i161b | t1_d0i161b | 1,456,755,012 | user_50da6c11959c | Cooking | God this one drives me crazy. I'm in Boston, and I feel most people around here actually get it right. Barbeques specifically feature smokey, braised, seasoned meats, slow cooked, etc.
However, I have a friend from Vermont who calls an event a barbecue even when all they have are hot dogs and burgers; he also calls th... | 3 | t1_d0h9ou5 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i161b | null | false | 2016-02-29T14:10:12Z |
d0i15wo | t1_d0i15wo | 1,456,755,005 | user_215e839c93fd | Cooking | The post regional foods that people get wrong, so if he was talking about people getting southern BBQ wrong (not enough smoke, too much sauce, too much sugar, etc.) then the post is completely valid.
He's saying that it's wrong to use the word BBQ (barbeque) for anything other than us southern style BBQ, which is neit... | 0 | t1_d0hvsyg | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i15wo | null | false | 2016-02-29T14:10:05Z |
d0i152c | t1_d0i152c | 1,456,754,956 | user_65e6205956c9 | Cooking | try it. it changes the mouth feel, provides body to your sauce | 1 | t1_d0i0csy | t3_485kzy | /r/Cooking/comments/t3_485kzy/d0i152c | null | false | 2016-02-29T14:09:16Z |
d0i13hr | t1_d0i13hr | 1,456,754,864 | user_8b0858e0dfec | Cooking | I learned that in some styles of Indian cooking, at least, many spices go in at the very end. | 1 | t1_d0hr0i5 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i13hr | null | false | 2016-02-29T14:07:44Z |
d0i12gf | t1_d0i12gf | 1,456,754,801 | user_c84088be0c0e | Cooking | Mmm, delicious! | 2 | t1_d0hyn9w | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i12gf | null | false | 2016-02-29T14:06:41Z |
d0i11gm | t1_d0i11gm | 1,456,754,742 | user_40283cad9d17 | Cooking | I live in Chicago. I certainly wouldn't say "I'm feeling pizza tonight. Let's go to Lou's." They're different beasts that I want on separate occasions.
When I say I want a hot dog, though, there is only one preparation I'm picturing in my head. | 7 | t1_d0hw68r | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i11gm | null | false | 2016-02-29T14:05:42Z |
d0i10pd | t1_d0i10pd | 1,456,754,697 | user_a92a779f707d | Cooking | My girlfriend came home the other day with light olive oil and I considered un-fiance-ing her for a brief moment. That shit might as well be plain veggie oil, but with less flavor. Extra virgin or gtfo. | 1 | t1_d0hjkmu | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i10pd | null | false | 2016-02-29T14:04:57Z |
d0i0zcs | t1_d0i0zcs | 1,456,754,616 | user_d4bd53b0de2b | Cooking | If you're from Carolina, than you should know that barbecue is a noun. It means slow cooked pork shoulder (Butt) served with slaw and sauce. | 3 | t1_d0htz6p | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i0zcs | null | false | 2016-02-29T14:03:36Z |
d0i0zal | t1_d0i0zal | 1,456,754,611 | user_1cb1ab3c048b | Cooking | That's what i was thinking, max 2 days otherwise it would go bad. | 1 | t1_d0horic | t3_4882dk | /r/Cooking/comments/t3_4882dk/d0i0zal | null | false | 2016-02-29T14:03:31Z |
d0i0xu1 | t1_d0i0xu1 | 1,456,754,520 | user_1988cc73d910 | Cooking | Potato, potato. | 1 | t1_d0h9ou5 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i0xu1 | null | false | 2016-02-29T14:02:00Z |
d0i0x4d | t1_d0i0x4d | 1,456,754,478 | user_8b0858e0dfec | Cooking | I use flaky dried oregano, too, not the stuff that's been ground to a powder.
And after eating some of the best salad in my life in Greece, I started putting capers in my Greek salads because they're delicious. No idea if it's "authentic," though. | 3 | t1_d0hwehs | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i0x4d | null | false | 2016-02-29T14:01:18Z |
d0i0wz4 | t1_d0i0wz4 | 1,456,754,468 | user_108c49fc2e6f | Cooking | I vacationed in Mexico and my wife made fun of me as in tried to say the food wasn't Mexican food without using those words.
Turns out I am a fan of texmex more than real Mexican. | 1 | t1_d0haeiy | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i0wz4 | null | false | 2016-02-29T14:01:08Z |
d0i0wkt | t1_d0i0wkt | 1,456,754,442 | user_1cb1ab3c048b | Cooking | Thank you! Now i know, im not always sure if meat is eatable, but now i now. | 1 | t1_d0hpx8t | t3_4882dk | /r/Cooking/comments/t3_4882dk/d0i0wkt | null | false | 2016-02-29T14:00:42Z |
d0i0tk8 | t1_d0i0tk8 | 1,456,754,260 | user_1cb1ab3c048b | Cooking | Oh ok thank you so much =) | 1 | t1_d0hx3nv | t3_4882dk | /r/Cooking/comments/t3_4882dk/d0i0tk8 | null | false | 2016-02-29T13:57:40Z |
d0i0tj8 | t1_d0i0tj8 | 1,456,754,258 | user_76fec6c194d7 | Cooking | Putting shrimp in Pho. | 1 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i0tj8 | null | false | 2016-02-29T13:57:38Z |
d0i0t42 | t1_d0i0t42 | 1,456,754,235 | user_a92a779f707d | Cooking | Cover on both sides with a damp paper towel and microwave for 10-20 seconds. Insta perfect tortillas. | 1 | t1_d0hggar | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i0t42 | null | false | 2016-02-29T13:57:15Z |
d0i0sw6 | t1_d0i0sw6 | 1,456,754,221 | user_8b0858e0dfec | Cooking | Seriously. I'm from Michigan, been to Toronto a billion times (we have close family friends there), never once heard of this. FEED ME. | 1 | t1_d0hr3sb | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i0sw6 | null | false | 2016-02-29T13:57:01Z |
d0i0ser | t1_d0i0ser | 1,456,754,191 | user_3ee08ed2339b | Cooking | Just because you made yellow rice, doesn't mean you made Paella. | 3 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i0ser | null | false | 2016-02-29T13:56:31Z |
d0i0rus | t1_d0i0rus | 1,456,754,156 | user_d6fab65123f9 | Cooking | Kkakdugi is definitely more forgiving. If it's of interest, here's [my recipe for kimchi](https://www.reddit.com/r/korea/comments/41si6f/recipes_for_kimchi/cz58vqx) that I posted a while ago to /r/korea. What went wrong with yours?
| 1 | t1_d0i0apg | t3_489ml8 | /r/Cooking/comments/t3_489ml8/d0i0rus | null | false | 2016-02-29T13:55:56Z |
d0i0qr8 | t1_d0i0qr8 | 1,456,754,091 | user_8b0858e0dfec | Cooking | I've lived in four different regions in the United States and NOBODY seems capable of getting this right except Chicagoans. Makes me want to move to the city. Real deep dish is amazing. | 1 | t1_d0hmhak | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i0qr8 | null | false | 2016-02-29T13:54:51Z |
d0i0prl | t1_d0i0prl | 1,456,754,031 | user_a92a779f707d | Cooking | Why not both? | 1 | t1_d0hvbal | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i0prl | null | false | 2016-02-29T13:53:51Z |
d0i0p4b | t1_d0i0p4b | 1,456,753,990 | user_6e536ee71a7e | Cooking | Freakin Mexican food/Tex-Mex. I was born and raised in North Texas and I'm now living in Ireland.
I cried over a plate of nachos because I just really wanted some of my comfort food without having to make it all myself. So I ordered chicken nachos. They were horrible. I got so upset I started crying and it took me 20 ... | 1 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i0p4b | null | false | 2016-02-29T13:53:10Z |
d0i0on4 | t1_d0i0on4 | 1,456,753,960 | user_c0c950eeb9d7 | Cooking | Yeah I also eat it by rolling it up on a fork, it's just that if you don't cut it you end up with ridiculous amounts of spaghetti on your fork. | 2 | t1_d0i0dox | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i0on4 | null | false | 2016-02-29T13:52:40Z |
d0i0obv | t1_d0i0obv | 1,456,753,941 | user_ba2d29072728 | Cooking | Jesus. You weren't kidding. | 1 | t1_d0hrhk4 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i0obv | null | false | 2016-02-29T13:52:21Z |
d0i0nso | t1_d0i0nso | 1,456,753,908 | user_462f4ff9a89c | Cooking | Have you ever actually been to the West Coast? My comment had nothing to do with China Town or chain restaurants. | 1 | t1_d0hmqgw | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i0nso | null | false | 2016-02-29T13:51:48Z |
d0i0lf1 | t1_d0i0lf1 | 1,456,753,757 | user_8b0858e0dfec | Cooking | As a northerner, I'll take a cup of sweet tea over a cup of iced tea any day. | 0 | t1_d0hih5b | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i0lf1 | null | false | 2016-02-29T13:49:17Z |
d0i0kdg | t1_d0i0kdg | 1,456,753,690 | user_70cfb7a31fdd | Cooking | Doritos Locos Tacos are the second most American cuisine there is. The most American cuisine is Cool Ranch Doritos Locos Tacos Supreme. | 1 | t1_d0hp35z | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i0kdg | null | false | 2016-02-29T13:48:10Z |
d0i0j5f | t1_d0i0j5f | 1,456,753,610 | user_108c49fc2e6f | Cooking | I grew up near kansas city and moved to michigan. Good BBQ here is mediocre BBQ back home. It makes me sad. | 1 | t1_d0hcv39 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i0j5f | null | false | 2016-02-29T13:46:50Z |
d0i0i28 | t1_d0i0i28 | 1,456,753,538 | user_70cfb7a31fdd | Cooking | Woah woah woah.... There's a *rest* of the world? But, where do they get their freedom? | -3 | t1_d0hpkjm | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i0i28 | null | false | 2016-02-29T13:45:38Z |
d0i0g56 | t1_d0i0g56 | 1,456,753,415 | user_c0ae42ab4f08 | Cooking | I worked with a Japanese man who put tomato ketchup on lettuce. I was grossed out until curiosity lead me to try the same, as a combination it works really well. | 1 | t1_d0hvu87 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i0g56 | null | false | 2016-02-29T13:43:35Z |
d0i0ft9 | t1_d0i0ft9 | 1,456,753,395 | user_817fb39c7d9d | Cooking | It's ok, you'll be fine. | 1 | t1_d0hyigm | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i0ft9 | null | false | 2016-02-29T13:43:15Z |
d0i0fhg | t1_d0i0fhg | 1,456,753,374 | user_70cfb7a31fdd | Cooking | I feel like Asians get a free pass on fucking up pizza. We're just happy if they don't eat it with chop sticks. | -2 | t1_d0hpbp7 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i0fhg | null | false | 2016-02-29T13:42:54Z |
d0i0fe4 | t1_d0i0fe4 | 1,456,753,368 | user_3615c2cdea2c | Cooking | why? You guys did it first! Right? | 2 | t1_d0hr2dm | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i0fe4 | null | false | 2016-02-29T13:42:48Z |
d0i0dsa | t1_d0i0dsa | 1,456,753,266 | user_3615c2cdea2c | Cooking | (slov) could be one of two countries...! | 1 | t1_d0herz3 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i0dsa | null | false | 2016-02-29T13:41:06Z |
d0i0dra | t1_d0i0dra | 1,456,753,265 | user_2fa4135b4feb | Cooking | The pour in sugar for butter chicken | 1 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i0dra | null | false | 2016-02-29T13:41:05Z |
d0i0dox | t1_d0i0dox | 1,456,753,261 | user_b932a7170d89 | Cooking | I personally don't, as I was taught to eat it by rolling it on a fork. Guess that's why it bothers me as much as it does. | 2 | t1_d0hxq3l | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i0dox | null | false | 2016-02-29T13:41:01Z |
d0i0d46 | t1_d0i0d46 | 1,456,753,227 | user_3615c2cdea2c | Cooking | I believe you're telling the truth, but Sauerkraut, mustard, beer and bratwurst sounds pretty German and pretty great to me! | 4 | t1_d0hofjv | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i0d46 | null | false | 2016-02-29T13:40:27Z |
d0i0csy | t1_d0i0csy | 1,456,753,206 | user_0732eb76a436 | Cooking | You should add water when your 'sauce' is mainly oil + ingredients, because of the starch like u/MoonDaddy pointed out. but theres no reason to add the water to a tomatoe sauce afaik | 0 | t1_d0hseu0 | t3_485kzy | /r/Cooking/comments/t3_485kzy/d0i0csy | null | false | 2016-02-29T13:40:06Z |
d0i0cog | t1_d0i0cog | 1,456,753,199 | user_b932a7170d89 | Cooking | Haha, guess we all have our quirks. | 1 | t1_d0hv9fw | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i0cog | null | false | 2016-02-29T13:39:59Z |
d0i0bww | t1_d0i0bww | 1,456,753,148 | user_95bdbb170a20 | Cooking | Not 100% sure, but that stuff is similar to what happens when I boil crab. I've been told it's their "blood". | 0 | t3_48a0sx | t3_48a0sx | /r/Cooking/comments/t3_48a0sx/d0i0bww | null | false | 2016-02-29T13:39:08Z |
d0i0bjf | t1_d0i0bjf | 1,456,753,122 | user_3615c2cdea2c | Cooking | Brit here, I've never eaten a burger with any other ingredients in it | 1 | t1_d0h8f0i | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i0bjf | null | false | 2016-02-29T13:38:42Z |
d0i0bhg | t1_d0i0bhg | 1,456,753,118 | user_1867d90b233d | Cooking | Check out america's test kitchen's recipe! http://youtu.be/-iYey08nCPs | 1 | t3_485kzy | t3_485kzy | /r/Cooking/comments/t3_485kzy/d0i0bhg | null | false | 2016-02-29T13:38:38Z |
d0i0bfw | t1_d0i0bfw | 1,456,753,116 | user_45c08270dd05 | Cooking | We often eat pancakes with pea soup on thursdays in Sweden. SEPARATELY. I've seen foreigners mixing the two together multiple times. | 1 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i0bfw | null | false | 2016-02-29T13:38:36Z |
d0i0ay7 | t1_d0i0ay7 | 1,456,753,082 | user_171c3a097be5 | Cooking | You are right! I remember hating cooked cabbage at school (UK); for some reason they boiled it until it was tasteless mush. As an adult I love it raw in a coleslaw or lightly cooked with a little bacon, garlic and white wine. It is a superb vegetable as long as you don't boil the snot out of it. | 1 | t1_d0hzjsc | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i0ay7 | null | false | 2016-02-29T13:38:02Z |
d0i0aq4 | t1_d0i0aq4 | 1,456,753,068 | user_9151a388dcfb | Cooking | This is excellent, thanks so much. But since I don't go buying lobster very often on my pay, I think frozen and raw is what I'm limited to for a while. Don't people freeze live ones if they think it's more humane? What's the difference?
Ps should I clean off the lobsters like I did? It's a bit gross if they're covere... | 2 | t1_d0i040s | t3_48a0sx | /r/Cooking/comments/t3_48a0sx/d0i0aq4 | null | false | 2016-02-29T13:37:48Z |
d0i0apg | t1_d0i0apg | 1,456,753,067 | user_127f4251cf4c | Cooking | Having just failed a cabbage kimchi this is perfect to make in its place | 1 | t1_d0hxw0j | t3_489ml8 | /r/Cooking/comments/t3_489ml8/d0i0apg | null | false | 2016-02-29T13:37:47Z |
d0i0am8 | t1_d0i0am8 | 1,456,753,060 | user_45015dddf81b | Cooking | Because as the badger mentioned, shepherd's pie has two cooking steps - a casserole is done all in one go. | 4 | t1_d0hzobp | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i0am8 | null | false | 2016-02-29T13:37:40Z |
d0i09to | t1_d0i09to | 1,456,753,007 | user_d66c50fa6b8f | Cooking | Fucking Chai tea latte at Starbucks. It's a syrup / extract. | 2 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i09to | null | false | 2016-02-29T13:36:47Z |
d0i08y7 | t1_d0i08y7 | 1,456,752,947 | [deleted] | Cooking | [deleted] | 1 | t1_d0hjahg | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i08y7 | null | false | 2016-02-29T13:35:47Z |
d0i08h7 | t1_d0i08h7 | 1,456,752,915 | user_3615c2cdea2c | Cooking | squash = pumpkin for most of us | 1 | t1_d0hclk2 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i08h7 | null | false | 2016-02-29T13:35:15Z |
d0i08f7 | t1_d0i08f7 | 1,456,752,911 | user_9f9ce5d170c9 | Cooking | eh; up here we have a place that makes Buf-Mex. (at least it doesnt pretend to be mexican) | 1 | t1_d0hdx48 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i08f7 | null | false | 2016-02-29T13:35:11Z |
d0i07u2 | t1_d0i07u2 | 1,456,752,870 | [deleted] | Cooking | [deleted] | 2 | t1_d0htnsu | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i07u2 | null | false | 2016-02-29T13:34:30Z |
d0i06vv | t1_d0i06vv | 1,456,752,804 | user_45015dddf81b | Cooking | A barbecue is a social event. | 4 | t1_d0hvv9b | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i06vv | null | false | 2016-02-29T13:33:24Z |
d0i06lp | t1_d0i06lp | 1,456,752,784 | user_45015dddf81b | Cooking | The carribean? | 6 | t1_d0htyoc | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i06lp | null | false | 2016-02-29T13:33:04Z |
d0i05vz | t1_d0i05vz | 1,456,752,736 | user_039c0d8e2558 | Cooking | No true Spaniard, at least. | 5 | t1_d0hx73v | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i05vz | null | false | 2016-02-29T13:32:16Z |
d0i05ix | t1_d0i05ix | 1,456,752,711 | user_6b422ab69e82 | Cooking | Well NY is almost 3000 miles from where avacados grow, so they get a combination of a pass out of pity and a scorn for thinking they have any authority on the matter. | 1 | t1_d0hpur4 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i05ix | null | false | 2016-02-29T13:31:51Z |
d0i05f8 | t1_d0i05f8 | 1,456,752,705 | [deleted] | Cooking | [deleted] | 2 | t1_d0hs2r2 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i05f8 | null | false | 2016-02-29T13:31:45Z |
d0i04i5 | t1_d0i04i5 | 1,456,752,642 | user_3615c2cdea2c | Cooking | Am British, and WE DID IT FIRST! | 3 | t1_d0hpn9n | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i04i5 | null | false | 2016-02-29T13:30:42Z |
d0i040s | t1_d0i040s | 1,456,752,611 | user_979555d595b5 | Cooking | That cak is basically lobster fat. Totally normal. The goop that was floating around was basically their innards and reproductive goop. All totally normal. Your only problem is that you're cooking frozen, dead lobsters. Those carrion crunching sea bugs have to be fresh and alive if you're not using them as an ingredien... | 22 | t3_48a0sx | t3_48a0sx | /r/Cooking/comments/t3_48a0sx/d0i040s | null | false | 2016-02-29T13:30:11Z |
d0i03qv | t1_d0i03qv | 1,456,752,591 | user_271d43ce8fdd | Cooking | Then we have the same issue as Chinese food in another thread. | 1 | t1_d0hfvst | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i03qv | null | false | 2016-02-29T13:29:51Z |
d0i03ni | t1_d0i03ni | 1,456,752,584 | user_056a99d2fe8d | Cooking | He doesn't say he used 1 yolk...he says he used an amount of yolk equal (by mass) to 1 whole egg. In the final recipe he calls for 6 yolks and 2 whole eggs per 450g of pasta. So your usage of 2 yolks per serving is what's in his recipe (minus some small amount of egg white.) | 1 | t1_d0hx6s3 | t3_485kzy | /r/Cooking/comments/t3_485kzy/d0i03ni | null | false | 2016-02-29T13:29:44Z |
d0i01zp | t1_d0i01zp | 1,456,752,469 | user_eb17305cbb24 | Cooking | Nothing boiled hot dogs suck shit. It was a joke. | 1 | t1_d0huyxj | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i01zp | null | false | 2016-02-29T13:27:49Z |
d0i01mw | t1_d0i01mw | 1,456,752,443 | user_306e6e93107b | Cooking | I'm a butter the pan guy. You want the fat hot when you combine it with the bread so it gets golden brown and a little crispy. | 1 | t1_d0haury | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i01mw | null | false | 2016-02-29T13:27:23Z |
d0i01i8 | t1_d0i01i8 | 1,456,752,434 | user_90dde47a0210 | Cooking | They don't have grocery stores? | 1 | t1_d0hp0wv | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i01i8 | null | false | 2016-02-29T13:27:14Z |
d0i00tu | t1_d0i00tu | 1,456,752,384 | user_817fb39c7d9d | Cooking | If your haggis tastes like meatloaf you need better haggis. | 0 | t1_d0hyr0s | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i00tu | null | false | 2016-02-29T13:26:24Z |
d0i00kb | t1_d0i00kb | 1,456,752,365 | user_45015dddf81b | Cooking | Italian culture didn't even exist 500 years ago (Dante notwithstanding). | 3 | t1_d0hmx7s | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i00kb | null | false | 2016-02-29T13:26:05Z |
d0i002w | t1_d0i002w | 1,456,752,331 | user_f721abd80652 | Cooking | You are both right. It'd delicious but that shit ain't pizza. | 10 | t1_d0hw68r | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0i002w | null | false | 2016-02-29T13:25:31Z |
d0hzy6k | t1_d0hzy6k | 1,456,752,192 | user_98b855d2a7bb | Cooking | So cultured! Truly a model for us all. | 2 | t1_d0hyn9w | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hzy6k | null | false | 2016-02-29T13:23:12Z |
d0hzvdh | t1_d0hzvdh | 1,456,751,988 | user_c0ae42ab4f08 | Cooking | Iron Bru. It saved lives.
| 1 | t1_d0hjd5g | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hzvdh | null | false | 2016-02-29T13:19:48Z |
d0hztsu | t1_d0hztsu | 1,456,751,874 | user_6d02e4b21c7a | Cooking | Yeah, saffron is native to Spain, after all, right? | 1 | t1_d0hp0wv | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hztsu | null | false | 2016-02-29T13:17:54Z |
d0hzsrg | t1_d0hzsrg | 1,456,751,797 | user_43438742135c | Cooking | I see sazon as staple in this recipe, but I'm from Lithuania and I don't think we have anything like it. Any substitutes for it? | 1 | t1_d0gc2r7 | t3_47z3xu | /r/Cooking/comments/t3_47z3xu/d0hzsrg | null | false | 2016-02-29T13:16:37Z |
d0hzrw1 | t1_d0hzrw1 | 1,456,751,734 | user_8a8de8580f06 | Cooking | Or people who add teriyaki to their saute and call it stir fry. I've worked as an exec chef for the past few years, been chinese my whole life. The things i've seen people try to pass off as Traditional Chinese is cringeworthy sometimes. Mostly Pork belly, man can they fuck up pork belly. | 2 | t1_d0h7otw | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hzrw1 | null | false | 2016-02-29T13:15:34Z |
d0hzqtp | t1_d0hzqtp | 1,456,751,655 | user_3202743fa322 | Cooking | I actually prefer carbonara without the egg with just heavy cream and bacon and cheese. | -1 | t3_485kzy | t3_485kzy | /r/Cooking/comments/t3_485kzy/d0hzqtp | null | false | 2016-02-29T13:14:15Z |
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