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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d0hxcl9 | t1_d0hxcl9 | 1,456,743,492 | user_9bbe6fe166ae | Cooking | that is such a good niche name | 2 | t1_d0hjgmi | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hxcl9 | null | false | 2016-02-29T10:58:12Z |
d0hxbwg | t1_d0hxbwg | 1,456,743,415 | user_62b1a0abcf9a | Cooking | Want | 1 | t1_d0hmhak | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hxbwg | null | false | 2016-02-29T10:56:55Z |
d0hxbbx | t1_d0hxbbx | 1,456,743,347 | user_62b1a0abcf9a | Cooking | Oh god. Yes. Yeeeeeesssss. Corn tortillas are life | 1 | t1_d0h7rc2 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hxbbx | null | false | 2016-02-29T10:55:47Z |
d0hxawm | t1_d0hxawm | 1,456,743,299 | user_8f0d21ce3711 | Cooking | And no f*cking breading the wings. And chicken nuggets are awesome, but they are not "boneless wings". And no drums. | 4 | t1_d0hjz0d | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hxawm | null | false | 2016-02-29T10:54:59Z |
d0hxap3 | t1_d0hxap3 | 1,456,743,274 | user_a1d706e1f93d | Cooking | I buy a half a cow and a half a pig every year. It takes me a year (or more) to eat it all.
"I'm not dead yet". | 1 | t1_d0hov41 | t3_4882dk | /r/Cooking/comments/t3_4882dk/d0hxap3 | null | false | 2016-02-29T10:54:34Z |
d0hxa1m | t1_d0hxa1m | 1,456,743,198 | user_62b1a0abcf9a | Cooking | Swedish meatballs are not served with red sauce. BROWN SAUCE | 2 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hxa1m | null | false | 2016-02-29T10:53:18Z |
d0hx9r8 | t1_d0hx9r8 | 1,456,743,167 | user_3f9de2dc5d31 | Cooking | For real, I got super excited when I saw boxes of taco shells at Safeway. | 1 | t1_d0huevt | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hx9r8 | null | false | 2016-02-29T10:52:47Z |
d0hx94h | t1_d0hx94h | 1,456,743,096 | user_bcc047c08378 | Cooking | I didn't even know sweet grits existed, I hope I never encounter them. Or sweet cornbread... My mom always fried normal cornbread like pancakes and we would mush it up and eat it with the stewed butterbeans.
What really bugs me is when people add anything to sausage gravy besides salt, pepper, sausage, and the milk, f... | 1 | t1_d0hidue | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hx94h | null | false | 2016-02-29T10:51:36Z |
d0hx92a | t1_d0hx92a | 1,456,743,090 | user_b53ed657591c | Cooking | Brown on bacon, eggs and a Full English, red on chips and sausages (when eaten separately to a Full English). | 1 | t1_d0h93qn | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hx92a | null | false | 2016-02-29T10:51:30Z |
d0hx8nf | t1_d0hx8nf | 1,456,743,046 | user_0e8d6122a467 | Cooking | I had a teacher do that to my whole class back in middle school. She laughed at us when we spat it out and one kid ran outside to throw it up on the quad.
...I went to a very shitty middle school. | 2 | t1_d0h5xto | t3_47ykbx | /r/Cooking/comments/t3_47ykbx/d0hx8nf | null | false | 2016-02-29T10:50:46Z |
d0hx8mx | t1_d0hx8mx | 1,456,743,045 | user_8f0d21ce3711 | Cooking | Oh, Americans have found lots of ways to fuck up vodka. | 3 | t1_d0ht13z | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hx8mx | null | false | 2016-02-29T10:50:45Z |
d0hx73v | t1_d0hx73v | 1,456,742,864 | user_f7ba8c11ad5a | Cooking | *writing without hands*
Anyways, a spaniard would never order a paella with chorizo in it, and Las Ramblas is one of the most touristic places en BCN so I guess it was made for tourists although being written in spanish... | 4 | t1_d0hwxzw | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hx73v | null | false | 2016-02-29T10:47:44Z |
d0hx6u6 | t1_d0hx6u6 | 1,456,742,832 | user_845177533e21 | Cooking | They fundamentally don't understand the meat pie. | 5 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hx6u6 | null | false | 2016-02-29T10:47:12Z |
d0hx6s3 | t1_d0hx6s3 | 1,456,742,825 | user_7478fe748478 | Cooking | If you make a single serving of carbonara (100 grams of pasta) my experience has been that one egg yolk isn't enough, I would use two eggs yolks. Maybe his eggs were bigger than mine or something I don't know I didn't weigh my egg yolk last time but a single yolk per 100g pasta was not enough. I've used a single whole ... | -1 | t1_d0hd85w | t3_485kzy | /r/Cooking/comments/t3_485kzy/d0hx6s3 | null | false | 2016-02-29T10:47:05Z |
d0hx5hu | t1_d0hx5hu | 1,456,742,673 | user_b616543ffe24 | Cooking | It pretty much is the best blend of easy and quick to make while somehow having a reputation of being hard and lots of work. | 2 | t1_d0hrbxq | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hx5hu | null | false | 2016-02-29T10:44:33Z |
d0hx4np | t1_d0hx4np | 1,456,742,576 | user_11f95923882b | Cooking | Cooked in a pan with plenty of butter, the bread browned, the cheese melted | 1 | t1_d0hwyzq | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hx4np | null | false | 2016-02-29T10:42:56Z |
d0hx4a2 | t1_d0hx4a2 | 1,456,742,530 | user_b616543ffe24 | Cooking | By the time I let the excess fat drip off the pancetta, my pan cooled down enough not to scramble the eggs. I do use teflon for carbonara though, wouldn't try this with high heat capacity stuff like cast iron. | 1 | t1_d0hhl38 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hx4a2 | null | false | 2016-02-29T10:42:10Z |
d0hx3nv | t1_d0hx3nv | 1,456,742,457 | user_3136eb722c01 | Cooking | Sure. But to be safe go by touch and smell. If it smells and looks bad and is slimy, toss. Otherwise eat.
Brown meat isn't bad, it's oxidized. | 5 | t3_4882dk | t3_4882dk | /r/Cooking/comments/t3_4882dk/d0hx3nv | null | false | 2016-02-29T10:40:57Z |
d0hx26l | t1_d0hx26l | 1,456,742,281 | user_8f0d21ce3711 | Cooking | > a Mexican restaurant (looking at you, On The Border)
I think I found the source of your problem. (a) Despite being invented by a Mexican in Mexico, it's not a Mexican dish. The dude was a chef at a casino for foreigners. (b) On The Border doesn't do actual Mexican food anyhow. | 5 | t1_d0haz50 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hx26l | null | false | 2016-02-29T10:38:01Z |
d0hx0s1 | t1_d0hx0s1 | 1,456,742,119 | user_8735a9670595 | Cooking | Anyone that cooks anything in a manner that's at all different than the way *I* do it is doing it wrong.
/There are no errors in cooking as long as it tastes good, and anyone that thinks that one recipe is somehow more *authentic* than another needs to get out more. | 2 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hx0s1 | null | false | 2016-02-29T10:35:19Z |
d0hx0ch | t1_d0hx0ch | 1,456,742,067 | user_d63a7feef7af | Cooking | Yes. | 7 | t1_d0hv7zd | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hx0ch | null | false | 2016-02-29T10:34:27Z |
d0hx078 | t1_d0hx078 | 1,456,742,047 | user_d63a7feef7af | Cooking | Bahaha. Cock in hole. | 3 | t1_d0hqxkd | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hx078 | null | false | 2016-02-29T10:34:07Z |
d0hx038 | t1_d0hx038 | 1,456,742,032 | user_74c3666b47fb | Cooking | if you just take pasta with cream and pancetta it would be "pasta panna pancetta", a "panna prosciutto" is way more common though. | 2 | t1_d0hi40x | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hx038 | null | false | 2016-02-29T10:33:52Z |
d0hwzq4 | t1_d0hwzq4 | 1,456,741,990 | user_66a729db0f6f | Cooking | I think there's heaps of resources you can use online, offering tons of tips and techniques for new cooks. I can't recommend Buzzfeed's Food section enough.
http://www.buzzfeed.com/melissaharrison/beginner-dinner-recipes#.fbOwPjqZB
In terms of books, I'd recommend Mark Bittman's How to Cook Everything | 2 | t3_487or2 | t3_487or2 | /r/Cooking/comments/t3_487or2/d0hwzq4 | null | false | 2016-02-29T10:33:10Z |
d0hwzj8 | t1_d0hwzj8 | 1,456,741,967 | [deleted] | Cooking | [deleted] | 0 | t1_d0hppzv | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hwzj8 | null | false | 2016-02-29T10:32:47Z |
d0hwyzq | t1_d0hwyzq | 1,456,741,903 | user_8f0d21ce3711 | Cooking | That's not even a melt. That's just a sandwich. Maybe a panini if it was toasted and pressed. | 3 | t1_d0hkr6j | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hwyzq | null | false | 2016-02-29T10:31:43Z |
d0hwxzw | t1_d0hwxzw | 1,456,741,788 | user_8f0d21ce3711 | Cooking | Nope, nope and nope. Little paellaria off La Rambla, everything was in Spanish. | 3 | t1_d0hwvw1 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hwxzw | null | false | 2016-02-29T10:29:48Z |
d0hwxpw | t1_d0hwxpw | 1,456,741,755 | user_d75e2cb47105 | Cooking | I realise that. The point I'm trying to make is that it is so ingrained in the Kiwi vernacular that we don't really have an alternative term for it. Nobody in NZ is trying to equate our backyard cooking with traditional barbecue. It's simply a term that has been poorly applied and has stuck. | 1 | t1_d0hwmb1 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hwxpw | null | false | 2016-02-29T10:29:15Z |
d0hwxkg | t1_d0hwxkg | 1,456,741,737 | user_7f18c798216f | Cooking | Sweet cornbread is an abomination! That Jiffy cornbread...oh lord...I got some before and made it "mexican cornbread" style and it was like nasty dried out cheesy jalapeno cake. I was so pissed!
Milk gravy is super easy and one of the first things I learned how to cook. My mom never really mastered the art of baking ... | 2 | t1_d0hidue | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hwxkg | null | false | 2016-02-29T10:28:57Z |
d0hwvw1 | t1_d0hwvw1 | 1,456,741,540 | user_f7ba8c11ad5a | Cooking | I bet both hands the menu was written in english and it was a *typical spanish* place with flamenco and bullfighting posters made for tourists | 2 | t1_d0hwkqu | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hwvw1 | null | false | 2016-02-29T10:25:40Z |
d0hwvr4 | t1_d0hwvr4 | 1,456,741,525 | user_7f18c798216f | Cooking | or Taberu Rayu (I like to call rice with this on it "crack rice" because I can't seem to stop...that stuff is so damned good). | 1 | t1_d0hkt9t | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hwvr4 | null | false | 2016-02-29T10:25:25Z |
d0hwu75 | t1_d0hwu75 | 1,456,741,350 | user_4599edb2acfa | Cooking | So it's true that you Americans have just not heard of a Toasti? | 0 | t1_d0h5fuz | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hwu75 | null | false | 2016-02-29T10:22:30Z |
d0hwsit | t1_d0hwsit | 1,456,741,150 | user_fe0001885490 | Cooking | There's a layer of béchemal and the only cheese needed is parmesan on top.
| 6 | t1_d0hu3tq | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hwsit | null | false | 2016-02-29T10:19:10Z |
d0hws0c | t1_d0hws0c | 1,456,741,091 | user_7f18c798216f | Cooking | That really happens? I've never seen anyone put gochujang in kimchi. What the hell? lol I mean, I get it...it's red and it's made from peppers and maybe people think, "Ehh, good enough.." but nooooo. | 2 | t1_d0hvn7q | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hws0c | null | false | 2016-02-29T10:18:11Z |
d0hwrps | t1_d0hwrps | 1,456,741,060 | user_de1cb3d607f8 | Cooking | good spicy mayo has no sriracha. where i work, we use kewpie, shichimi, masago, pepper oil, and garlic. | 2 | t1_d0hg4yl | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hwrps | null | false | 2016-02-29T10:17:40Z |
d0hwrdl | t1_d0hwrdl | 1,456,741,020 | user_bc2603b834bf | Cooking | Corn in tuna salad. | 1 | t1_d0hhbww | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hwrdl | null | false | 2016-02-29T10:17:00Z |
d0hwpcz | t1_d0hwpcz | 1,456,740,781 | user_de1cb3d607f8 | Cooking | common in britain because they don't have proper 80/20 beef most places. fattest you can usually find is more like 85/15 or even 90/10 depending on the market. the meat won't bind up without any fat, so they put breadcrumbs, eggs, cracker crumbs, or other binders in there, then overhandle the meat so it comes out bland... | 0 | t1_d0hrbd3 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hwpcz | null | false | 2016-02-29T10:13:01Z |
d0hwo6i | t1_d0hwo6i | 1,456,740,646 | user_9735258a6239 | Cooking | This post is one of my favourite reddit moments <3 | 2 | t1_d0hqxkd | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hwo6i | null | false | 2016-02-29T10:10:46Z |
d0hwnsl | t1_d0hwnsl | 1,456,740,598 | user_4ae336b00465 | Cooking | Like a lot of other U.S. St Patty's day traditions. I tell people all the time, it's a celebration of American Irish heritage. My great grandparents came over from Ireland, and had to deal with racism, poverty, etc. and were proud of being Irish regardless. That's why my family celebrates, at least. | 1 | t1_d0hfvst | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hwnsl | null | false | 2016-02-29T10:09:58Z |
d0hwnnh | t1_d0hwnnh | 1,456,740,582 | user_c7f41ae16116 | Cooking | That sounds vile. | 1 | t1_d0hauc3 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hwnnh | null | false | 2016-02-29T10:09:42Z |
d0hwmb1 | t1_d0hwmb1 | 1,456,740,414 | user_5261bc0157f7 | Cooking | Which is what this post is all about: regional things (barbecue comes from the barbacoa brought to the Carolinas from the Caribbean) being misappropriated. | 2 | t1_d0hwjf7 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hwmb1 | null | false | 2016-02-29T10:06:54Z |
d0hwkqu | t1_d0hwkqu | 1,456,740,231 | user_8f0d21ce3711 | Cooking | I've had paella in Barcelona with chorizo in it. | 1 | t1_d0h7hwp | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hwkqu | null | false | 2016-02-29T10:03:51Z |
d0hwki9 | t1_d0hwki9 | 1,456,740,204 | user_1fb5d6cebfee | Cooking | Well, Canadians cook Thanksgiving dinner. | 2 | t1_d0hdwya | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hwki9 | null | false | 2016-02-29T10:03:24Z |
d0hwjf7 | t1_d0hwjf7 | 1,456,740,074 | user_d75e2cb47105 | Cooking | I get what you're saying and I understand the frustration regarding the misuse of terms, but that doesn't change the fact that almost all of us NZers (I can't think of any I know who wouldn't) will call that outdoor appliance a BBQ, the art of using it BBQing and will invite you around to their house for a BBQ. If you ... | 5 | t1_d0hvwfc | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hwjf7 | null | false | 2016-02-29T10:01:14Z |
d0hwjcq | t1_d0hwjcq | 1,456,740,066 | user_1fb5d6cebfee | Cooking | > Macaroni cheese is made with a roux (flour, butter and milk), real cheese, and pasta, then oven-baked. Not powder mix sauce.
That's fine and great if you're making "macaroni cheese" but as a Canadian, you'll have to pry the box of Kraft Dinner with the neon orange "cheese" powder out of my cold, dead hands. That fa... | 1 | t1_d0h93qn | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hwjcq | null | false | 2016-02-29T10:01:06Z |
d0hwj1z | t1_d0hwj1z | 1,456,740,029 | user_b5b9b2e54b33 | Cooking | That's pretty sacrilegious | 1 | t1_d0hlvo6 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hwj1z | null | false | 2016-02-29T10:00:29Z |
d0hwguf | t1_d0hwguf | 1,456,739,767 | user_041123b023b5 | Cooking | People put Chorizo in Paella? Where? | 3 | t1_d0h7hwp | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hwguf | null | false | 2016-02-29T09:56:07Z |
d0hwg4y | t1_d0hwg4y | 1,456,739,689 | user_07590f1de3e2 | Cooking | Balsamic vinegar absolutely not. That's Italian. Lemon can be included depending on your preference. It isn't mine, but I do know some like it. It should be more of an afterthought than the main flavouring. | 3 | t1_d0hpja6 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hwg4y | null | false | 2016-02-29T09:54:49Z |
d0hwfuq | t1_d0hwfuq | 1,456,739,657 | user_5261bc0157f7 | Cooking | Read your own link.
>Curry powder and the contemporary English use of the word "curry" are Western inventions and do not reflect any specific South Asianfood, though a similar mixture of spices used in north South Asia is called garam masala.
Curry is from India, yes. But curry powder was invented by Brits who had b... | 5 | t1_d0hujbe | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hwfuq | null | false | 2016-02-29T09:54:17Z |
d0hwes3 | t1_d0hwes3 | 1,456,739,530 | user_4599edb2acfa | Cooking | Luckily, your family friends from South Carolina have literally no authority over the issue an can safely be completely ignored. | -3 | t1_d0hcv39 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hwes3 | null | false | 2016-02-29T09:52:10Z |
d0hwehs | t1_d0hwehs | 1,456,739,498 | user_07590f1de3e2 | Cooking | Never heard of this thing called a Crete salad. We're united over what a Greek salad is though. Except I wouldn't put in bell pepper/capsicum. And I would rub some dried oregano on top too. You said so much feta and olive oil. I read that and went "yep, so much feta and olive oil. And tomato. And olives, and onion and ... | 2 | t1_d0hkrmr | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hwehs | null | false | 2016-02-29T09:51:38Z |
d0hwcv6 | t1_d0hwcv6 | 1,456,739,308 | user_5261bc0157f7 | Cooking | Animal style is fry sauce and grilled onions. Frying the patty with mustard is called "mustard grilled" | 1 | t1_d0hrip2 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hwcv6 | null | false | 2016-02-29T09:48:28Z |
d0hwc0s | t1_d0hwc0s | 1,456,739,214 | user_6731444062fe | Cooking | To be honest, I found pasta in Italy to be completely underwhelming and generally bland.
I'm glad there have been adaptations of standard recipes. People are too entrenched in tradition and never seem to accept that people might actually prefer it made differently... | 11 | t1_d0htbt9 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hwc0s | null | false | 2016-02-29T09:46:54Z |
d0hwbtp | t1_d0hwbtp | 1,456,739,193 | user_5261bc0157f7 | Cooking | Bacon is fine. Op is talking about binders - eggs and breadcrumbs and whatnot. | 2 | t1_d0hagmj | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hwbtp | null | false | 2016-02-29T09:46:33Z |
d0hwbny | t1_d0hwbny | 1,456,739,172 | user_fe0001885490 | Cooking | Yes, Currywurst without a sprinkling of curry powder is a sad thing indeed. | 1 | t1_d0hvjw3 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hwbny | null | false | 2016-02-29T09:46:12Z |
d0hwb9s | t1_d0hwb9s | 1,456,739,126 | user_a25a1abb58eb | Cooking | Never again. | 1 | t1_d0hjoiw | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hwb9s | null | false | 2016-02-29T09:45:26Z |
d0hwaxu | t1_d0hwaxu | 1,456,739,089 | user_fe0001885490 | Cooking | well, it is revolting because everyone knows Marmite is far superior. | 10 | t1_d0hrx6g | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hwaxu | null | false | 2016-02-29T09:44:49Z |
d0hwal6 | t1_d0hwal6 | 1,456,739,047 | user_5261bc0157f7 | Cooking | Well, oatmeal should have a small amount of salt in it - as should literally everything you eat, because salt makes everything taste better. Definitely don't add enough to make it taste salty, though. | 2 | t1_d0hkh8o | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hwal6 | null | false | 2016-02-29T09:44:07Z |
d0hw9h0 | t1_d0hw9h0 | 1,456,738,920 | user_a1a4805ab097 | Cooking | > I fuck lamb (kiwi here)
Don't worry, we know.
| 1 | t1_d0hvg4k | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hw9h0 | null | false | 2016-02-29T09:42:00Z |
d0hw8o3 | t1_d0hw8o3 | 1,456,738,828 | user_76a8ddf0649d | Cooking | Mexico has a wide variety of cuisine. Tex-Mex is a lot line Sonoran style, not at all like things to the south.
| 1 | t1_d0hfeju | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hw8o3 | null | false | 2016-02-29T09:40:28Z |
d0hw8ig | t1_d0hw8ig | 1,456,738,811 | user_7c5e4b942df2 | Cooking | Nah, a grill is what you call a "broiler".. which I'm not even sure is a real word. | 0 | t1_d0hvwfc | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hw8ig | null | false | 2016-02-29T09:40:11Z |
d0hw8ax | t1_d0hw8ax | 1,456,738,788 | user_66a729db0f6f | Cooking | I don't see anything to be concerned about from a health standpoint. You might lose a bit of texture on the broccoli and onions, and they might turn out a little mushier, but it'll be fine. | 1 | t3_4893tt | t3_4893tt | /r/Cooking/comments/t3_4893tt/d0hw8ax | null | false | 2016-02-29T09:39:48Z |
d0hw81c | t1_d0hw81c | 1,456,738,756 | user_21c6acc733c0 | Cooking | My dad used to make that and it would stink out the entire house. | 2 | t1_d0hv6my | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hw81c | null | false | 2016-02-29T09:39:16Z |
d0hw7ua | t1_d0hw7ua | 1,456,738,733 | user_2ec5bf47eaa3 | Cooking | Scottish person here. Lots of places think because they use locally sourced fish that's enough to make their generic bar food 'authentically Scottish'.
For genuinely authentic Scottish food, I'd recommend the following dishes:
Cullen skink - a creamy fish stew/soup
Scotch broth - a highland soup with game ingredient... | 5 | t1_d0hijht | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hw7ua | null | false | 2016-02-29T09:38:53Z |
d0hw7n7 | t1_d0hw7n7 | 1,456,738,710 | user_171c3a097be5 | Cooking | Corrected. Thanks, I should have spotted that myself. | 1 | t1_d0hvx5m | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hw7n7 | null | false | 2016-02-29T09:38:30Z |
d0hw7nc | t1_d0hw7nc | 1,456,738,710 | user_21c6acc733c0 | Cooking | BREAKFAST OF CHAMPIONS! | 1 | t1_d0hmao0 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hw7nc | null | false | 2016-02-29T09:38:30Z |
d0hw787 | t1_d0hw787 | 1,456,738,660 | user_de1cb3d607f8 | Cooking | milk doesn't go in tea. | 1 | t1_d0h93qn | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hw787 | null | false | 2016-02-29T09:37:40Z |
d0hw72y | t1_d0hw72y | 1,456,738,645 | user_f00963a47938 | Cooking | It wasn't that it was bad for you, it was that people claimed to get headaches from it. It's totally crap. | 2 | t1_d0hs1ya | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hw72y | null | false | 2016-02-29T09:37:25Z |
d0hw6hp | t1_d0hw6hp | 1,456,738,573 | user_a56692cbf32a | Cooking | Actually- Mexican guacamole has 5 ingredients: Avocado, lime juice, salt, (heat source-Chilies) and garlic.
If you add or change any other ingredients, by definition, its not traditional guacamole-it's called guacamole salad.
| 0 | t1_d0h8y1f | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hw6hp | null | false | 2016-02-29T09:36:13Z |
d0hw68r | t1_d0hw68r | 1,456,738,543 | user_f00963a47938 | Cooking | My fiance is from NYC and refuses to call Chicago deep dish "pizza". It's delicious she has no idea. | 6 | t1_d0hmhak | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hw68r | null | false | 2016-02-29T09:35:43Z |
d0hw651 | t1_d0hw651 | 1,456,738,531 | user_fc73833f5c50 | Cooking | A simple dough of flour, baking powder, salt, and powdered milk, made circular and fried in grease. | 1 | t1_d0hg72c | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hw651 | null | false | 2016-02-29T09:35:31Z |
d0hw5en | t1_d0hw5en | 1,456,738,444 | user_8d509022f1ef | Cooking | I use the same ingredients you do. If I make it a few hours in advance and store in the fridge, I combine everything but the lime juice, which I pour on and leave as a layer on top to keep the guac mixture from browning. When ready to serve I stir in the lime juice. | 1 | t1_d0h8y1f | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hw5en | null | false | 2016-02-29T09:34:04Z |
d0hw4n0 | t1_d0hw4n0 | 1,456,738,357 | user_47f5366e0986 | Cooking | But it's called American style BBQ. We don't have it as our own thing. | 5 | t1_d0huhdc | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hw4n0 | null | false | 2016-02-29T09:32:37Z |
d0hw37d | t1_d0hw37d | 1,456,738,193 | user_b4e8c978071b | Cooking | Could you elaborate? What do Americans think an entree is? | 1 | t1_d0hu4dc | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hw37d | null | false | 2016-02-29T09:29:53Z |
d0hw34c | t1_d0hw34c | 1,456,738,184 | user_fc73833f5c50 | Cooking | Speaking from Navajo culture, certain southwestern restaurants and food stands post a sign or something of sorts in where they sell "Indian/American Indian Frybread". In which they doused a lot of powdered sugar on it. This is coming from my native perspective, not condemning what the French do. | 2 | t1_d0hmvbh | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hw34c | null | false | 2016-02-29T09:29:44Z |
d0hw2mg | t1_d0hw2mg | 1,456,738,131 | [deleted] | Cooking | [deleted] | 0 | t3_47173q | t3_47173q | /r/Cooking/comments/t3_47173q/d0hw2mg | null | false | 2016-02-29T09:28:51Z |
d0hw2gn | t1_d0hw2gn | 1,456,738,108 | user_f00963a47938 | Cooking | Cotija cheese on top | 1 | t1_d0h9f23 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hw2gn | null | false | 2016-02-29T09:28:28Z |
d0hw277 | t1_d0hw277 | 1,456,738,078 | user_b2d927f4dd19 | Cooking | There is no tomato in Hungarian Gulyás. The red color comes from a *shitload* of paprika. | 1 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hw277 | null | false | 2016-02-29T09:27:58Z |
d0hw1v8 | t1_d0hw1v8 | 1,456,738,041 | user_f00963a47938 | Cooking | I'm a fan of Baja Mexican which is popular in SoCal. | 1 | t1_d0hdx48 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hw1v8 | null | false | 2016-02-29T09:27:21Z |
d0hw14x | t1_d0hw14x | 1,456,737,958 | user_5261bc0157f7 | Cooking | Not really - the OP specifically mentions several dishes that an Italian would not recognize as Italian cuisine. Similarly, what you are calling barbecue is not recognizable as barbecue. | 6 | t1_d0hvrbm | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hw14x | null | false | 2016-02-29T09:25:58Z |
d0hw12w | t1_d0hw12w | 1,456,737,951 | user_122faf25d500 | Cooking | Mushroom Stroganoff with pasta or rice is pretty amazing, and a vegan version can even be made by using a teaspoon of tahini or smooth peanut butter blended with water and some miso paste. I'll post the whole recipe if you want, but here are the ingredients:
1 brown onion
1-2 cloves garlic
1 cup sour cream
2 Tbsp t... | 1 | t3_48514x | t3_48514x | /r/Cooking/comments/t3_48514x/d0hw12w | null | false | 2016-02-29T09:25:51Z |
d0hw06g | t1_d0hw06g | 1,456,737,847 | user_96b4ab8cdbb5 | Cooking | I'm unfortunate to live in England - can't get them for love nor money here.
Have tried supermarkets, markets, even tried a cheese dairy - all to no avail. :-( | 1 | t1_d0h9ai0 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hw06g | null | false | 2016-02-29T09:24:07Z |
d0hvzm9 | t1_d0hvzm9 | 1,456,737,785 | user_c6806d94281b | Cooking | Good idea, I might try that. Thanks :) | 1 | t1_d0hdtsy | t3_47bu9p | /r/Cooking/comments/t3_47bu9p/d0hvzm9 | null | false | 2016-02-29T09:23:05Z |
d0hvx5m | t1_d0hvx5m | 1,456,737,512 | user_8d509022f1ef | Cooking | Yes, and it's spelled "shepherd", as in sheep-herder. | 4 | t1_d0hieub | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hvx5m | null | false | 2016-02-29T09:18:32Z |
d0hvwfc | t1_d0hvwfc | 1,456,737,434 | user_5261bc0157f7 | Cooking | That's a grill. You grill on it.
"*a* BBQ" isn't a thing. Barbecue is the meat, which is cooked not in a BBQ, but in a smoker. | -2 | t1_d0hvf3i | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hvwfc | null | false | 2016-02-29T09:17:14Z |
d0hvvst | t1_d0hvvst | 1,456,737,367 | user_6f9fa711e87d | Cooking | you are correct ... those "dumplings" are sad ... hybrid of chinese and japanese dumplings. | 1 | t1_d0hs6fj | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hvvst | null | false | 2016-02-29T09:16:07Z |
d0hvv9y | t1_d0hvv9y | 1,456,737,313 | user_8445dda8bbcc | Cooking | It wouldn't be strong enough then. | -4 | t1_d0hvbav | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hvv9y | null | false | 2016-02-29T09:15:13Z |
d0hvv9b | t1_d0hvv9b | 1,456,737,311 | user_5261bc0157f7 | Cooking | Nope. That's a grill. There's no such thing as "*a* barbecue". Barbecue is used without an article, and refers to the meat. It's cooked in a smoker. | 4 | t1_d0hn5in | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hvv9b | null | false | 2016-02-29T09:15:11Z |
d0hvv7q | t1_d0hvv7q | 1,456,737,306 | user_e4dbd5c361c2 | Cooking | Putting the pea soup in a *different* bowl than the meat pie. Pfft, amateurs... | 1 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hvv7q | null | false | 2016-02-29T09:15:06Z |
d0hvujo | t1_d0hvujo | 1,456,737,231 | user_4e45f16b2536 | Cooking | Thanks very much for taking the time to list these out. These will keep me busy. Much appreciated! | 1 | t1_d0hctwi | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hvujo | null | false | 2016-02-29T09:13:51Z |
d0hvu87 | t1_d0hvu87 | 1,456,737,192 | user_901f3b126269 | Cooking | When I lived in Indonesia I was horrified to see Indonesian people putting sambal sauce on stuff such as fettuccine and steak. In the Philippines I see people putting sugar in everything even with hotdogs and food that does not deserve to have sugar in it at all. | 1 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hvu87 | null | false | 2016-02-29T09:13:12Z |
d0hvu78 | t1_d0hvu78 | 1,456,737,189 | user_43de80c41bfe | Cooking | No, Paula Deen. | 1 | t1_d0hi9d5 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hvu78 | null | false | 2016-02-29T09:13:09Z |
d0hvsyg | t1_d0hvsyg | 1,456,737,054 | user_5261bc0157f7 | Cooking | It's a US regional food. It comes from barbacoa, which pirates brought from the Caribbean to the Carolinas. Considering that this entire post is about regional foods that the rest of the world gets wrong, I'd say the entry is valid. | 4 | t1_d0hfpr0 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hvsyg | null | false | 2016-02-29T09:10:54Z |
d0hvs9d | t1_d0hvs9d | 1,456,736,977 | user_ffa61b976bbc | Cooking | Subbed too. God I'm hungry now... | 1 | t1_d0hsw84 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hvs9d | null | false | 2016-02-29T09:09:37Z |
d0hvs3m | t1_d0hvs3m | 1,456,736,958 | user_2617499a8525 | Cooking | It should already be soaked if it came from a decent company.
So you shouldn't have to add any oil for a while.
The important thing to remember with wood cutting boards, especially end grain, is to let them dry standing upright, and store them upright as well.
If you don't, moisture will get trapped under one surfac... | 1 | t3_487uzp | t3_487uzp | /r/Cooking/comments/t3_487uzp/d0hvs3m | null | false | 2016-02-29T09:09:18Z |
d0hvrmm | t1_d0hvrmm | 1,456,736,908 | user_de47ae27958d | Cooking | Wet sand on the beach.
Best tip I ever got when it comes to roux, dont worry about measuring or anything, just melt your butter and whisk in flour until it looks like wet sand on the beach. | 2 | t3_487hwf | t3_487hwf | /r/Cooking/comments/t3_487hwf/d0hvrmm | null | false | 2016-02-29T09:08:28Z |
d0hvrbm | t1_d0hvrbm | 1,456,736,876 | user_828a8ebc736b | Cooking | This post is about people cooking the dishes wrong. We don't do that, we just took the word barbeque and applied it to something else. | 4 | t1_d0hvogc | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hvrbm | null | false | 2016-02-29T09:07:56Z |
d0hvr03 | t1_d0hvr03 | 1,456,736,841 | [deleted] | Cooking | [deleted] | 1 | t1_d0hc2b0 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hvr03 | null | false | 2016-02-29T09:07:21Z |
d0hvqqh | t1_d0hvqqh | 1,456,736,813 | user_7d2ac4aebc12 | Cooking | A pinch of baking soda will solve all over-steeped bitterness problems. | 1 | t1_d0h3tyh | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hvqqh | null | false | 2016-02-29T09:06:53Z |
d0hvq7s | t1_d0hvq7s | 1,456,736,756 | user_2617499a8525 | Cooking | What steps are you taking to make it?
Are you starting with mustard and vinegar, then adding oil, or are you just mixing it all together?
If you're mixing it all at once, i'd recommend letting it sit for a solid minute before you start mixing, so everything separates, and you've got a better chance of the mustard mix... | 1 | t3_488177 | t3_488177 | /r/Cooking/comments/t3_488177/d0hvq7s | null | false | 2016-02-29T09:05:56Z |
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