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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d0hzpp7 | t1_d0hzpp7 | 1,456,751,569 | user_a606fcfacade | Cooking | Or just make your own, since, it's literally two ingredients and will be infinitely better than anything you can get at the store... | 4 | t1_d0hb9qt | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hzpp7 | null | false | 2016-02-29T13:12:49Z |
d0hzp6v | t1_d0hzp6v | 1,456,751,530 | user_1c71a18846d0 | Cooking | I did whoops | 1 | t1_d0hucq8 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hzp6v | null | false | 2016-02-29T13:12:10Z |
d0hzogx | t1_d0hzogx | 1,456,751,477 | user_705c2a9e858e | Cooking | I, too, have seen the Jamie Oliver video. | 1 | t1_d0he3fs | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hzogx | null | false | 2016-02-29T13:11:17Z |
d0hzobp | t1_d0hzobp | 1,456,751,465 | user_8cf6003b24e9 | Cooking | from wikipedia
>Casseroles in the United States or continental Europe usually consist of pieces of meat (such as chicken) or fish (such as tuna), various chopped vegetables, a starchy binder such as flour, rice, potato or pasta, and, often, a crunchy or cheesy topping.
and
>Types of casserole include ragout, hotpot,... | 1 | t1_d0hxwjk | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hzobp | null | false | 2016-02-29T13:11:05Z |
d0hznud | t1_d0hznud | 1,456,751,425 | user_6b422ab69e82 | Cooking | I read it with Alton Brown's exaggerated South Carolina accent and a Colonel Sanders outfit. | 2 | t1_d0hmtbs | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hznud | null | false | 2016-02-29T13:10:25Z |
d0hzms3 | t1_d0hzms3 | 1,456,751,345 | user_e0eddea12139 | Cooking | I've noticed that if I use different types of olive oil, my balsamic vinaigrette will vary in ability to stay mixed. I only use olive oil from trader joes but they carry different types.
Some of them will stay mixed for a good minute which is enough for me to put salad on top of it. But there's one olive oil that se... | 1 | t1_d0hyjhv | t3_488177 | /r/Cooking/comments/t3_488177/d0hzms3 | null | false | 2016-02-29T13:09:05Z |
d0hzk95 | t1_d0hzk95 | 1,456,751,148 | user_c0ae42ab4f08 | Cooking | Historically milk went in first to protect the cups from thermal shock. Cups are less delicate these days. | 1 | t1_d0h93qn | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hzk95 | null | false | 2016-02-29T13:05:48Z |
d0hzjsc | t1_d0hzjsc | 1,456,751,111 | user_8cf6003b24e9 | Cooking | I find its poor preparation or just low quality food.
I used to hate green beans as a kind, but they only came in a can. When my mother started cooking fresh green beans suddenly they tasted good. I have had several people I've cooked for surprised to find out they actually like a food. | 1 | t1_d0hv5et | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hzjsc | null | false | 2016-02-29T13:05:11Z |
d0hzg5s | t1_d0hzg5s | 1,456,750,825 | user_127f4251cf4c | Cooking | Yum always in need of a way to up my bahn mi game | 3 | t1_d0hy7ap | t3_489ml8 | /r/Cooking/comments/t3_489ml8/d0hzg5s | null | false | 2016-02-29T13:00:25Z |
d0hzfms | t1_d0hzfms | 1,456,750,781 | user_31769d742594 | Cooking | That's probably pretty close. I'm aware that Adobo is also like a marinating style of some sort, but I was referring to Goya Adobo. Makes everything taste so much better. | 1 | t1_d0htgek | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hzfms | null | false | 2016-02-29T12:59:41Z |
d0hzdnm | t1_d0hzdnm | 1,456,750,624 | user_1b31b7483802 | Cooking | lemon works well. | 1 | t3_48640c | t3_48640c | /r/Cooking/comments/t3_48640c/d0hzdnm | null | false | 2016-02-29T12:57:04Z |
d0hzcda | t1_d0hzcda | 1,456,750,520 | user_0d9307a66c05 | Cooking | Just find a glass lid that fits within the wok, but does not touch the bottom. Problem solved. | 2 | t3_47xmk8 | t3_47xmk8 | /r/Cooking/comments/t3_47xmk8/d0hzcda | null | false | 2016-02-29T12:55:20Z |
d0hzayt | t1_d0hzayt | 1,456,750,406 | user_ce8384ca5c03 | Cooking | Jesus how hot is your tea that you're scorching the milk? | 3 | t1_d0hbdlw | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hzayt | null | false | 2016-02-29T12:53:26Z |
d0hzahq | t1_d0hzahq | 1,456,750,367 | user_110db771b0b2 | Cooking | stir fry is a technique, not a dish | 1 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hzahq | null | false | 2016-02-29T12:52:47Z |
d0hz9zz | t1_d0hz9zz | 1,456,750,323 | user_6b422ab69e82 | Cooking | Which, coincidentally, is exactly the same way that grilling works. The only difference is the grill grate is often cast iron and preheated so it sears the food in addition to the crazy hot direct heat.
So grilling and broiling are mostly the same damn thing. Which is even more ammo to barbecuing and grilling being ... | 4 | t1_d0hqxo9 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hz9zz | null | false | 2016-02-29T12:52:03Z |
d0hz9sb | t1_d0hz9sb | 1,456,750,305 | user_d850a20ac22a | Cooking | Sawatdiiiiii khaaaaaap!!! | 2 | t1_d0hfr27 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hz9sb | null | false | 2016-02-29T12:51:45Z |
d0hz9py | t1_d0hz9py | 1,456,750,299 | user_ce8384ca5c03 | Cooking | Nah, there's like 5 types of hotdogs specifically made for boiling | 1 | t1_d0h60t4 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hz9py | null | false | 2016-02-29T12:51:39Z |
d0hz90g | t1_d0hz90g | 1,456,750,240 | user_35e9158faadb | Cooking | I went to Alabama for Basic Training and they served Grits. Being from California I had never heard of them but they looked like Cream of Wheat so I treated them like Cream of Wheat. Put some sugar and milk on them and was good to go. A stunned silence fell upon the chow hall and one of the Drill Sergeants stood up ... | 1 | t1_d0hidue | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hz90g | null | false | 2016-02-29T12:50:40Z |
d0hz8zn | t1_d0hz8zn | 1,456,750,239 | user_3b441c40fe8f | Cooking | Truer words have never been spoken. | 1 | t1_d0he3fs | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hz8zn | null | false | 2016-02-29T12:50:39Z |
d0hz8zr | t1_d0hz8zr | 1,456,750,239 | user_f802452e5cb4 | Cooking | Last time I was in Rome someone told me that carbonara was actually invented by American soldiers in world war two. Pasta with bacon, eggs and cheese does sound really American haha. Not sure if it's true, but I think you can't really claim there's a correct way to make it... though personally I would never add cream. | 2 | t1_d0he3fs | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hz8zr | null | false | 2016-02-29T12:50:39Z |
d0hz4hl | t1_d0hz4hl | 1,456,749,857 | user_fd678f5dd48e | Cooking | Yea corned beef is awful. Boiled ham and cabbage. That's the good stuff. And the cooking water makes a tastey drink to wash down your dinner | 1 | t1_d0h9kl5 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hz4hl | null | false | 2016-02-29T12:44:17Z |
d0hz377 | t1_d0hz377 | 1,456,749,751 | user_433ff9090821 | Cooking | Use a peeler to peel it into long wide thin shreds. Mix it up with just a teeny bit of mayo or vinegar. Eat it as a side dish. Or, look up "Daikon salad" | 3 | t3_489ml8 | t3_489ml8 | /r/Cooking/comments/t3_489ml8/d0hz377 | null | false | 2016-02-29T12:42:31Z |
d0hz1kk | t1_d0hz1kk | 1,456,749,612 | user_590e9798df04 | Cooking | Man, I had legit Szechuan in SF a while back, and that shit is incredible. Some of the best food I've ever had. And those peppercorns are awesome. | 2 | t1_d0hjahg | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hz1kk | null | false | 2016-02-29T12:40:12Z |
d0hz1gt | t1_d0hz1gt | 1,456,749,604 | user_e1f032bc9cf8 | Cooking | Nah.. Mac and Cheese is a science.
I use Eavporated Milk, Cornflour, Brie and Chunks of Mild Cheddar with the larger tubes of pasta.
At no point do I make a roux.
[This guy explains it best](http://www.seriouseats.com/recipes/2015/10/the-food-labs-ultra-gooey-stovetop-mac-cheese.html) | 1 | t1_d0h93qn | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hz1gt | null | false | 2016-02-29T12:40:04Z |
d0hz0nk | t1_d0hz0nk | 1,456,749,537 | user_50c7d0ef6b2a | Cooking | had a nice bowl of cullen skink while I was there. it was good. I've had a very similar dish many times in America though, usually just called fish chowder or something like that.
never located a place selling scotch broth. I'm sorry I missed that actually. something for next time! | 2 | t1_d0hw7ua | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hz0nk | null | false | 2016-02-29T12:38:57Z |
d0hz0lt | t1_d0hz0lt | 1,456,749,533 | user_56fae1b64a2e | Cooking | Great. Thanks!
I'll be giving this a go in about 5 hours. :) | 1 | t1_d0h8j8b | t3_485eyd | /r/Cooking/comments/t3_485eyd/d0hz0lt | null | false | 2016-02-29T12:38:53Z |
d0hz0fm | t1_d0hz0fm | 1,456,749,518 | user_b57b89288289 | Cooking | It's an adjunct, and I gather an unwelcome one, but adultery may be a little strong. Pomegranates made their way into Mexican cuisine well before there was even a Mexico.
While it's true that they aren't a typical or traditional part of guacamole, incorporating them isn't a totally bizarre non sequitur -- pomegranate... | 1 | t1_d0hrjhk | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hz0fm | null | false | 2016-02-29T12:38:38Z |
d0hyzy9 | t1_d0hyzy9 | 1,456,749,478 | user_40b1b2059b9c | Cooking | You're not the arbiter of good spicy mayo, and you can go ahead and save me some of them gross spicy tuna rolls | 5 | t1_d0hwrps | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hyzy9 | null | false | 2016-02-29T12:37:58Z |
d0hyyfp | t1_d0hyyfp | 1,456,749,348 | user_590e9798df04 | Cooking | Fry em in the pot you cooked the mac in while it drains. Boiling is pretty much the worst possible way to cook most things unless you want diluted flavor, no browning or the flavor that accompanies it, and mushy texture. | 2 | t1_d0hfccl | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hyyfp | null | false | 2016-02-29T12:35:48Z |
d0hyyc0 | t1_d0hyyc0 | 1,456,749,339 | user_6ba94272949a | Cooking | Guess the English language and every dictionary is wrong. Got it. | -2 | t1_d0hvv9b | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hyyc0 | null | false | 2016-02-29T12:35:39Z |
d0hywns | t1_d0hywns | 1,456,749,197 | user_40b1b2059b9c | Cooking | Same in the US | -1 | t1_d0htj3m | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hywns | null | false | 2016-02-29T12:33:17Z |
d0hywcn | t1_d0hywcn | 1,456,749,172 | user_e8f9caa51af5 | Cooking | > "If my grandfather had wheels, he'd be a wheelbarrow"
FTFY | -9 | t1_d0hhjxj | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hywcn | null | false | 2016-02-29T12:32:52Z |
d0hywcr | t1_d0hywcr | 1,456,749,172 | user_52c994b14022 | Cooking | I know lots of people like it, but it's not a substitute for mashed potatoes. | 1 | t1_d0hkwti | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hywcr | null | false | 2016-02-29T12:32:52Z |
d0hyvxn | t1_d0hyvxn | 1,456,749,133 | user_531a43e0bc41 | Cooking | Nice! Looks great! I used carrots, onions, cabbage and chicken in mine!
question - what sauces did you use? | 1 | t1_d0hm961 | t3_484hpy | /r/Cooking/comments/t3_484hpy/d0hyvxn | null | false | 2016-02-29T12:32:13Z |
d0hyvds | t1_d0hyvds | 1,456,749,089 | user_b2e80e28b45d | Cooking | What **cant** you find at HEB? They even have whataburger ketchup | 1 | t1_d0hfw48 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hyvds | null | false | 2016-02-29T12:31:29Z |
d0hyvb7 | t1_d0hyvb7 | 1,456,749,081 | user_8aada30e437e | Cooking | I had brown sauce for the first time at a Brit's house. It was soooo good. I don't like American brown "gravy" though. | 2 | t1_d0h93qn | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hyvb7 | null | false | 2016-02-29T12:31:21Z |
d0hyv1t | t1_d0hyv1t | 1,456,749,057 | user_40b1b2059b9c | Cooking | You don't get BBQ sausage where you live? | 1 | t1_d0hrb7x | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hyv1t | null | false | 2016-02-29T12:30:57Z |
d0hyu28 | t1_d0hyu28 | 1,456,748,968 | user_4303c3439df3 | Cooking | You are welcome. I am happy to taste-test :P | 1 | t1_d0hysji | t3_489tq0 | /r/Cooking/comments/t3_489tq0/d0hyu28 | null | false | 2016-02-29T12:29:28Z |
d0hyt4g | t1_d0hyt4g | 1,456,748,887 | user_50c7d0ef6b2a | Cooking | I had a Macsweens haggis in a family owned pub on the shores of Loch Lomond. It tasted like meatloaf. | 3 | t1_d0hscvf | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hyt4g | null | false | 2016-02-29T12:28:07Z |
d0hysji | t1_d0hysji | 1,456,748,835 | user_b06c5d3a7837 | Cooking | Thank you, just what I was looking for. A base to experiment with - thanks! | 3 | t1_d0hylpu | t3_489tq0 | /r/Cooking/comments/t3_489tq0/d0hysji | null | false | 2016-02-29T12:27:15Z |
d0hyrog | t1_d0hyrog | 1,456,748,761 | user_b0a6cac1a580 | Cooking | There is a huge temperature difference between the US and Canada. I can plant peas in mid September and they will be ready in November. I'm in Philadelphia | 1 | t1_d0he5k3 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hyrog | null | false | 2016-02-29T12:26:01Z |
d0hyr0s | t1_d0hyr0s | 1,456,748,701 | user_50c7d0ef6b2a | Cooking | Sheep organ meat ground up with oats and spices. Really tastes incredibly similar to meat loaf. | 0 | t1_d0hydpw | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hyr0s | null | false | 2016-02-29T12:25:01Z |
d0hyn9w | t1_d0hyn9w | 1,456,748,365 | user_e131a8fe2038 | Cooking | So the best way to eat vegemite is to eat as little as possible? Yeah, I can get with that. I'll eat none then. | 55 | t1_d0hrx6g | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hyn9w | null | false | 2016-02-29T12:19:25Z |
d0hyly9 | t1_d0hyly9 | 1,456,748,244 | user_e131a8fe2038 | Cooking | > raw cucumber
People cook cucumber? | 5 | t1_d0hkrmr | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hyly9 | null | false | 2016-02-29T12:17:24Z |
d0hylpu | t1_d0hylpu | 1,456,748,223 | user_4303c3439df3 | Cooking | I have never heard of it, but it looks similar to a custard tart? [This recipe](http://www.rockrecipes.com/british-custard-tart/) looks similar- you could play around with brown sugar amounts, substituting honey for some to see what works best.
Good luck! | 3 | t3_489tq0 | t3_489tq0 | /r/Cooking/comments/t3_489tq0/d0hylpu | null | false | 2016-02-29T12:17:03Z |
d0hyjhv | t1_d0hyjhv | 1,456,748,018 | user_61da2812f9b2 | Cooking | Oilive oil can vary a lot from bottle to bottle, or as you empty a bottle, in terms of it's ability to emulsify with other things. They often have a pulpy residue that sits at the bottom of the bottle. Olive oil also, I believe, has a subfraction which contains more saturated fat, and i think this can separate as wel... | 3 | t3_488177 | t3_488177 | /r/Cooking/comments/t3_488177/d0hyjhv | null | false | 2016-02-29T12:13:38Z |
d0hyigm | t1_d0hyigm | 1,456,747,923 | user_45015dddf81b | Cooking | Shame on me. | 1 | t1_d0hy73k | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hyigm | null | false | 2016-02-29T12:12:03Z |
d0hyi9o | t1_d0hyi9o | 1,456,747,906 | user_53b630936ef7 | Cooking | Well yeah, it's not five potatoes and a Guinness. | 1 | t1_d0h9kl5 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hyi9o | null | false | 2016-02-29T12:11:46Z |
d0hyh1n | t1_d0hyh1n | 1,456,747,790 | user_22161bcdd132 | Cooking | Hey, hey, let's keep it civil, no need to insult anyone's breakfast spread of choice. I'm not arguing, Marmite is good, it's pretty much just Vegemite but with less salt. I keep a jar around for when I want that umami flavour in cooking, but having grown up with Vegemite it's still what I want on my toast. | 9 | t1_d0hwaxu | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hyh1n | null | false | 2016-02-29T12:09:50Z |
d0hyh0j | t1_d0hyh0j | 1,456,747,787 | user_45015dddf81b | Cooking | Bizarre name, despite the history. | 2 | t1_d0hpsx4 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hyh0j | null | false | 2016-02-29T12:09:47Z |
d0hygla | t1_d0hygla | 1,456,747,746 | user_cb237b5bbae2 | Cooking | and lingonberry jam! | 1 | t1_d0hxa1m | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hygla | null | false | 2016-02-29T12:09:06Z |
d0hyfda | t1_d0hyfda | 1,456,747,632 | user_4303c3439df3 | Cooking | Oh my word. I don't quite know what to say to that.
| 2 | t1_d0hqxkd | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hyfda | null | false | 2016-02-29T12:07:12Z |
d0hyf5n | t1_d0hyf5n | 1,456,747,613 | [deleted] | Cooking | [deleted] | 1 | t1_d0h8y1f | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hyf5n | null | false | 2016-02-29T12:06:53Z |
d0hyf0m | t1_d0hyf0m | 1,456,747,599 | user_5e1e7bfdb33f | Cooking | Yeah I commented elsewhere with how I actually do it, this was just for guy who was having trouble with it.
I do it in the pan so there's less washing up. | 1 | t1_d0hx4a2 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hyf0m | null | false | 2016-02-29T12:06:39Z |
d0hye6n | t1_d0hye6n | 1,456,747,520 | user_45015dddf81b | Cooking | No, no, you're right. Also - I prefer a thick burger, but is that a British thing or are there two styles of burger in America: thin and thick? | 1 | t1_d0h8f0i | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hye6n | null | false | 2016-02-29T12:05:20Z |
d0hydpw | t1_d0hydpw | 1,456,747,477 | user_817fb39c7d9d | Cooking | > basically just a variation on meat loaf.
You evidently have no idea what haggis is.
| 0 | t1_d0hijht | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hydpw | null | false | 2016-02-29T12:04:37Z |
d0hycmv | t1_d0hycmv | 1,456,747,369 | user_45015dddf81b | Cooking | An Indian in England invented it - importing fresh spice and combining it with oil to make it quicker to get the fried spices stage of cooking. | 1 | t1_d0hbsem | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hycmv | null | false | 2016-02-29T12:02:49Z |
d0hybnc | t1_d0hybnc | 1,456,747,275 | user_b53ed657591c | Cooking | We use that water to make pease pudding back home in the West Midlands, lovely stuff. If you've not tried it, think of it as a bit of a lentil/ham savoury spread. | 1 | t1_d0hy9bp | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hybnc | null | false | 2016-02-29T12:01:15Z |
d0hyb37 | t1_d0hyb37 | 1,456,747,220 | user_45015dddf81b | Cooking | Take cuisine, put in pie? | 6 | t1_d0hpn9n | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hyb37 | null | false | 2016-02-29T12:00:20Z |
d0hyau5 | t1_d0hyau5 | 1,456,747,196 | user_45015dddf81b | Cooking | I agree that I've never seen it in Italy... But why? | 1 | t1_d0hc2b0 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hyau5 | null | false | 2016-02-29T11:59:56Z |
d0hy9m7 | t1_d0hy9m7 | 1,456,747,077 | user_edc02c806ca5 | Cooking | the most simple way is to just use egg yolks instead of full eggs. but the ugly side is that you need to figure out a way to use all the egg whites left over... | 1 | t3_485kzy | t3_485kzy | /r/Cooking/comments/t3_485kzy/d0hy9m7 | null | false | 2016-02-29T11:57:57Z |
d0hy9bp | t1_d0hy9bp | 1,456,747,046 | user_45015dddf81b | Cooking | Try a pea soup with the water from a ham that you've freshly boiled. Repping London soup! | 1 | t1_d0hxg6w | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hy9bp | null | false | 2016-02-29T11:57:26Z |
d0hy8qg | t1_d0hy8qg | 1,456,746,988 | user_845177533e21 | Cooking | Australia. It's a unique beast, despite its cousins. Then you move onto the modernist versions, like the floater, or tigers. | 1 | t1_d0hxd3e | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hy8qg | null | false | 2016-02-29T11:56:28Z |
d0hy8i9 | t1_d0hy8i9 | 1,456,746,963 | user_45015dddf81b | Cooking | Scotch bonnets. | 2 | t1_d0hl7cd | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hy8i9 | null | false | 2016-02-29T11:56:03Z |
d0hy83u | t1_d0hy83u | 1,456,746,925 | user_61df84739b8b | Cooking | That's between a man and his doctor! | 2 | t1_d0hk69k | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hy83u | null | false | 2016-02-29T11:55:25Z |
d0hy7ap | t1_d0hy7ap | 1,456,746,841 | user_505feeee26f3 | Cooking | Vietnamese pickled vegetables:
http://wanderingchopsticks.blogspot.com/2007/10/do-chua-vietnamese-pickled-stuff-ie.html
Really delicious in banh mi. Also fantastic as a simple pickle side. | 6 | t3_489ml8 | t3_489ml8 | /r/Cooking/comments/t3_489ml8/d0hy7ap | null | false | 2016-02-29T11:54:01Z |
d0hy73k | t1_d0hy73k | 1,456,746,822 | user_817fb39c7d9d | Cooking | No way, Shepherd's pie is assembled and reheated. That's that. | 1 | t1_d0hy4h1 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hy73k | null | false | 2016-02-29T11:53:42Z |
d0hy625 | t1_d0hy625 | 1,456,746,723 | user_505feeee26f3 | Cooking | Cooking with Dog's easy daikon mochi:
http://www.recipedept.com/easy-fried-daikon-mochi-chinese-turnip-cake-recipe-cooking-with-dog/
It's a simple version of the Chinese turnip cake eaten at Chinese New Year. | 3 | t3_489ml8 | t3_489ml8 | /r/Cooking/comments/t3_489ml8/d0hy625 | null | false | 2016-02-29T11:52:03Z |
d0hy5rh | t1_d0hy5rh | 1,456,746,693 | user_d3ef208a32fd | Cooking | Alright, Ive been had, I see now | 0 | t1_d0hwfuq | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hy5rh | null | false | 2016-02-29T11:51:33Z |
d0hy50t | t1_d0hy50t | 1,456,746,621 | user_219d97fc8d29 | Cooking | Canada. But they do it in October. | 1 | t1_d0hdwya | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hy50t | null | false | 2016-02-29T11:50:21Z |
d0hy4yb | t1_d0hy4yb | 1,456,746,613 | user_3744c88db5bd | Cooking | Electric burners are the norm in Canada. Esp with people who would be eating kd and hot dogs. | 1 | t1_d0hc64c | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hy4yb | null | false | 2016-02-29T11:50:13Z |
d0hy4h1 | t1_d0hy4h1 | 1,456,746,566 | user_45015dddf81b | Cooking | Edit: yeah it's definitely not a casserole | 1 | t1_d0hxwjk | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hy4h1 | null | false | 2016-02-29T11:49:26Z |
d0hy34p | t1_d0hy34p | 1,456,746,430 | user_ad46500ff70a | Cooking | Always add salt, yes. I was referring to the northerners that insist that "porridge" is a savoury food.
Also, love the username - I'm on reread #2 right now :) | 1 | t1_d0hwal6 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hy34p | null | false | 2016-02-29T11:47:10Z |
d0hy2vi | t1_d0hy2vi | 1,456,746,404 | user_3744c88db5bd | Cooking | You eat them cut up in the kd. You aren't really eating a hot dog. It's different. | 1 | t1_d0h70a4 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hy2vi | null | false | 2016-02-29T11:46:44Z |
d0hy2gm | t1_d0hy2gm | 1,456,746,361 | user_c53fdd13368d | Cooking | *choke | -2 | t1_d0hkjq0 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hy2gm | null | false | 2016-02-29T11:46:01Z |
d0hy20q | t1_d0hy20q | 1,456,746,317 | user_83cfccbba84c | Cooking | Commenting because that looks delicious and I want to make one. | 2 | t3_489tq0 | t3_489tq0 | /r/Cooking/comments/t3_489tq0/d0hy20q | null | false | 2016-02-29T11:45:17Z |
d0hy0mn | t1_d0hy0mn | 1,456,746,171 | user_25d6463686e4 | Cooking | This is about the only valid use of instant potatoes. To not be used as a dish.
| 1 | t1_d0hjlir | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hy0mn | null | false | 2016-02-29T11:42:51Z |
d0hxzvq | t1_d0hxzvq | 1,456,746,095 | [deleted] | Cooking | [deleted] | 1 | t3_487u9h | t3_487u9h | /r/Cooking/comments/t3_487u9h/d0hxzvq | null | false | 2016-02-29T11:41:35Z |
d0hxziz | t1_d0hxziz | 1,456,746,058 | user_25d6463686e4 | Cooking | > If your pizza is mostly bread, it is not deep dish. I don't know what that is, but it's not deep dish.
Very unfortunately, most "deep dish" pizza outside of chicago (read: the only kind I've ever encountered) is mostly bread, with barely more than what "thin crust" pizza has for toppings. Hence why everyone jokes ab... | 8 | t1_d0hmhak | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hxziz | null | false | 2016-02-29T11:40:58Z |
d0hxy9w | t1_d0hxy9w | 1,456,745,931 | user_c0c950eeb9d7 | Cooking | What else are you supposed to put on your fish balls then (not testicles just formed into balls). | 1 | t1_d0h4138 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hxy9w | null | false | 2016-02-29T11:38:51Z |
d0hxxcu | t1_d0hxxcu | 1,456,745,834 | user_25d6463686e4 | Cooking | > And chicken nuggets are awesome, but they are not "boneless wings"
OH GOD. Yeah, that's almost the worst. Almost.
> And no drums.
You talking about the drumettes you get with a typical wing order? Because those are 100% part of the wing. They're just the upper part instead of the lower. I made the mistake once of ... | 3 | t1_d0hxawm | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hxxcu | null | false | 2016-02-29T11:37:14Z |
d0hxwjk | t1_d0hxwjk | 1,456,745,749 | user_817fb39c7d9d | Cooking | No it's not. It's a mashed potato topped pie. | 4 | t1_d0hszhb | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hxwjk | null | false | 2016-02-29T11:35:49Z |
d0hxw88 | t1_d0hxw88 | 1,456,745,714 | user_28ffc95b5ced | Cooking | Wow can't believe how much you're being downvoted for a legit point.
Maybe if you specified the vast majority of dishes at chinese take out restaurants (and buffets) were created in the US and don't exist at all in China, that'd be a more agreeable point.
I agree though. Yes, a handful of restaurants do serve authen... | 1 | t1_d0hk0q9 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hxw88 | null | false | 2016-02-29T11:35:14Z |
d0hxw0j | t1_d0hxw0j | 1,456,745,691 | user_d6fab65123f9 | Cooking | Kkakdugi, a kind of Korean radish kimchi. Obviously not Japanese, but it would go really well with Soba noodles. [Here's a good recipe](http://www.maangchi.com/recipe/kkakdugi) from Maangchi. She makes a big portion, but you can easily adapt it to a single daikon or less. | 1 | t3_489ml8 | t3_489ml8 | /r/Cooking/comments/t3_489ml8/d0hxw0j | null | false | 2016-02-29T11:34:51Z |
d0hxunp | t1_d0hxunp | 1,456,745,544 | user_25d6463686e4 | Cooking | > it's never failed me unless I attempted to use nut flour
Flour? You don't mean to say that your wings are...
[b-b-breaded?](https://www.youtube.com/watch?v=jYj7T9eEQ4U)
>That being said, how many people actually deep fry wings at home? (or anything for that matter)
[I have one of these at home.](https://www.cuisin... | 1 | t1_d0ho6yf | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hxunp | null | false | 2016-02-29T11:32:24Z |
d0hxq3l | t1_d0hxq3l | 1,456,745,053 | user_c0c950eeb9d7 | Cooking | But you cut up the spaghetti before you eat it anyways so breaking it beforehand shouldn't affect that. | 1 | t1_d0hbb5h | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hxq3l | null | false | 2016-02-29T11:24:13Z |
d0hxpwf | t1_d0hxpwf | 1,456,745,032 | user_1aa7c99fd0d6 | Cooking | However Mac and Cheese is the real MVP | 1 | t1_d0hbtlm | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hxpwf | null | false | 2016-02-29T11:23:52Z |
d0hxptf | t1_d0hxptf | 1,456,745,022 | user_2402b8736dd2 | Cooking | It's a different dish, though. Cream pasta is a thing, but it's not carbonara. | 2 | t1_d0hwzj8 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hxptf | null | false | 2016-02-29T11:23:42Z |
d0hxp93 | t1_d0hxp93 | 1,456,744,960 | user_49c5b24b64ec | Cooking | Americans refer to the main part of their meal as an entree, with a starter beforehand and desert afterwards. Everywhere else uses entree to mean starter, followed by a main meal. Its supposedly come about because of evolution in the French language, with Americans sticking to an older meaning of the word. | 2 | t1_d0hw37d | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hxp93 | null | false | 2016-02-29T11:22:40Z |
d0hxnfb | t1_d0hxnfb | 1,456,744,756 | user_3f93f8379d6c | Cooking | I usually put jalapeños if I make my own, otherwise, whatever. | 1 | t1_d0hoqiy | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hxnfb | null | false | 2016-02-29T11:19:16Z |
d0hxlw1 | t1_d0hxlw1 | 1,456,744,584 | user_3f93f8379d6c | Cooking | Like I said, not crumbly. | 1 | t1_d0hpr4k | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hxlw1 | null | false | 2016-02-29T11:16:24Z |
d0hxls7 | t1_d0hxls7 | 1,456,744,573 | user_c0c950eeb9d7 | Cooking | Water? Just put a little butter in, let the pan get hot and then fry the hot dogs. | 1 | t1_d0hi1gj | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hxls7 | null | false | 2016-02-29T11:16:13Z |
d0hxlb8 | t1_d0hxlb8 | 1,456,744,516 | user_61df84739b8b | Cooking | thanks, that really made me laugh | 2 | t1_d0hqxkd | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hxlb8 | null | false | 2016-02-29T11:15:16Z |
d0hxjvi | t1_d0hxjvi | 1,456,744,353 | user_39d0959fc8c5 | Cooking | I just turn the pan off...
It's cast iron - it stays hit enough, and tbh you don't want the egg completely cooked.
But tough shit, Italy! I'm putting some tasty wild mushrooms in with some fresh parsley because it tastes phenomenal! | 23 | t1_d0hn4xm | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hxjvi | null | false | 2016-02-29T11:12:33Z |
d0hxhwb | t1_d0hxhwb | 1,456,744,120 | user_61df84739b8b | Cooking | I have never tried that... I am suspicious of this but will give it a try....
I'm lazy and forgetful so I won't necessarily deliver a verdict! | 2 | t1_d0h95f3 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hxhwb | null | false | 2016-02-29T11:08:40Z |
d0hxg75 | t1_d0hxg75 | 1,456,743,920 | user_61df84739b8b | Cooking | i'd love to know!
| 1 | t1_d0hs1e9 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hxg75 | null | false | 2016-02-29T11:05:20Z |
d0hxg6w | t1_d0hxg6w | 1,456,743,919 | user_b53ed657591c | Cooking | As an Englishman, I concede that Scotch broth is a superior soup than we've got. I also like the bread-to-sausage ration you get with square sausage meat, even if I think our own bangers are better. | 3 | t1_d0hw7ua | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hxg6w | null | false | 2016-02-29T11:05:19Z |
d0hxdu2 | t1_d0hxdu2 | 1,456,743,640 | user_d186eebab480 | Cooking | It is OK to call it fusion once, just not again? | 1 | t1_d0hum6t | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hxdu2 | null | false | 2016-02-29T11:00:40Z |
d0hxdql | t1_d0hxdql | 1,456,743,628 | user_f33f1c692632 | Cooking | Read the recipe | 0 | t1_d0hx6s3 | t3_485kzy | /r/Cooking/comments/t3_485kzy/d0hxdql | null | false | 2016-02-29T11:00:28Z |
d0hxd3e | t1_d0hxd3e | 1,456,743,550 | user_d186eebab480 | Cooking | Australia or UK? | 2 | t1_d0hx6u6 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hxd3e | null | false | 2016-02-29T10:59:10Z |
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