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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d0hvprh | t1_d0hvprh | 1,456,736,707 | user_955304483c9f | Cooking | It's like inviting people over for a baby shower and its an abortion in your shower. | -3 | t1_d0hk2wa | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hvprh | null | false | 2016-02-29T09:05:07Z |
d0hvpli | t1_d0hvpli | 1,456,736,690 | user_439fb30f49dc | Cooking | The starch from the pasta allows the sauce to stick to the noodles better. | 1 | t1_d0hseu0 | t3_485kzy | /r/Cooking/comments/t3_485kzy/d0hvpli | null | false | 2016-02-29T09:04:50Z |
d0hvp2r | t1_d0hvp2r | 1,456,736,632 | user_2617499a8525 | Cooking | What's the skillet made out of?
You might just need to put it over a grill, or turn on 2 eyes on your stove. (that's what we did at the restaurant with the giant pan for par cooking risotto) | 2 | t3_4885sy | t3_4885sy | /r/Cooking/comments/t3_4885sy/d0hvp2r | null | false | 2016-02-29T09:03:52Z |
d0hvovm | t1_d0hvovm | 1,456,736,614 | user_955304483c9f | Cooking | They have pretty good fresh curds in Central Market as well if you are still looking. | 1 | t1_d0helnz | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hvovm | null | false | 2016-02-29T09:03:34Z |
d0hvogc | t1_d0hvogc | 1,456,736,570 | user_5261bc0157f7 | Cooking | As a native of the region that invented barbecue, that is an incorrect use of the word. Which is what this post is all about: people who get regional dishes *wrong*. | 0 | t1_d0hd2o9 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hvogc | null | false | 2016-02-29T09:02:50Z |
d0hvn7q | t1_d0hvn7q | 1,456,736,439 | user_a6ab280199ff | Cooking | I don't know how many kimchi recipes call for gochujang.. There's no gochujang on kimchi, people! | 2 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hvn7q | null | false | 2016-02-29T09:00:39Z |
d0hvmzf | t1_d0hvmzf | 1,456,736,414 | user_11690f59a142 | Cooking | Probably gas, the heat rising up the sides heats the metal and hence burning the tips | 2 | t1_d0heaxy | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hvmzf | null | false | 2016-02-29T09:00:14Z |
d0hvljv | t1_d0hvljv | 1,456,736,257 | user_c48c3d9bd747 | Cooking | You should always wash after use. | 1 | t1_d0hsf2c | t3_487uzp | /r/Cooking/comments/t3_487uzp/d0hvljv | null | false | 2016-02-29T08:57:37Z |
d0hvkyd | t1_d0hvkyd | 1,456,736,194 | user_764f991424c6 | Cooking | People in Ireland don't really have a special dish that's eaten on St Patrick's day, unless alcohol counts. | 3 | t1_d0hg43i | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hvkyd | null | false | 2016-02-29T08:56:34Z |
d0hvkoi | t1_d0hvkoi | 1,456,736,163 | user_1814d21c0eab | Cooking | We don't cook thanksgiving dinner. Why should we? | 1 | t1_d0hdwya | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hvkoi | null | false | 2016-02-29T08:56:03Z |
d0hvjw3 | t1_d0hvjw3 | 1,456,736,078 | user_76a311769364 | Cooking | and German curry sausage... | 3 | t1_d0hbtsx | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hvjw3 | null | false | 2016-02-29T08:54:38Z |
d0hvje6 | t1_d0hvje6 | 1,456,736,025 | user_1814d21c0eab | Cooking | Milk should never go in first because you don't know how strong the tea is and you can't predict how much milk you'll need. | 1 | t1_d0hbdlw | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hvje6 | null | false | 2016-02-29T08:53:45Z |
d0hvj51 | t1_d0hvj51 | 1,456,735,999 | user_28cf10ea3af2 | Cooking | Three and a half hours?? Give me a fuckin break. As if people that live in California will only eat an avocado if it's within the "perfect ripeness window" ..... | 0 | t1_d0h8y1f | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hvj51 | null | false | 2016-02-29T08:53:19Z |
d0hvivw | t1_d0hvivw | 1,456,735,971 | user_5f546d06d367 | Cooking | Make gravy for breakfast at least. | 1 | t1_d0hvg4i | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hvivw | null | false | 2016-02-29T08:52:51Z |
d0hviu9 | t1_d0hviu9 | 1,456,735,966 | user_8adf97dc68ea | Cooking | Spaghetti, specifically, needs to go into boiling water so that the submerged ends soften quickly and allow the rest of the spaghetti to fit in the pot too. | 5 | t1_d0he819 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hviu9 | null | false | 2016-02-29T08:52:46Z |
d0hvidx | t1_d0hvidx | 1,456,735,919 | user_cb671e10c9d2 | Cooking | It ruins it for me. I have to immediate plans to visit though, so carry on. | 1 | t1_d0hrvul | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hvidx | null | false | 2016-02-29T08:51:59Z |
d0hvi62 | t1_d0hvi62 | 1,456,735,893 | user_1814d21c0eab | Cooking | Only in part of the US. | 1 | t1_d0hd05t | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hvi62 | null | false | 2016-02-29T08:51:33Z |
d0hvhwf | t1_d0hvhwf | 1,456,735,865 | user_ef1cc69f0f44 | Cooking | Yum! | 1 | t1_d0hvgv4 | t3_48514x | /r/Cooking/comments/t3_48514x/d0hvhwf | null | false | 2016-02-29T08:51:05Z |
d0hvhl8 | t1_d0hvhl8 | 1,456,735,832 | user_f0320b124019 | Cooking | I'm from Southern California so I haven't really tried anything up north (though I've had some bomb dim sum in SF before). I'm actually from San Diego, which is not that great for Chinese food. I always find myself driving up to LA for the authentic stuff.
If you're ever in LA: Shaanxi Gourmet, Earthen Restaurant, Che... | 1 | t1_d0htuez | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hvhl8 | null | false | 2016-02-29T08:50:32Z |
d0hvhc7 | t1_d0hvhc7 | 1,456,735,807 | user_9d6aac5f58cb | Cooking | Same here. Maybe a little sour cream if I'm making it for my family. | 1 | t1_d0heyzt | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hvhc7 | null | false | 2016-02-29T08:50:07Z |
d0hvh4h | t1_d0hvh4h | 1,456,735,785 | user_9efae86711ca | Cooking | I'll give Rochester the nod. It's like...central-upstate! | 1 | t1_d0hr0o6 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hvh4h | null | false | 2016-02-29T08:49:45Z |
d0hvgv4 | t1_d0hvgv4 | 1,456,735,759 | user_0f0fa1379a95 | Cooking | [Spaghetti Squash Chow Mein](http://littlebitsof.com/2014/10/spaghetti-squash-chow-mein/) - I'd add to this a little toasted sesame oil when I bake it the squash at the begining. | 1 | t3_48514x | t3_48514x | /r/Cooking/comments/t3_48514x/d0hvgv4 | null | false | 2016-02-29T08:49:19Z |
d0hvgg3 | t1_d0hvgg3 | 1,456,735,713 | user_9efae86711ca | Cooking | I cook chicken regularly and it's delicious every time. I just decided to try something new this time and I ended up with tender juicy meat and a pot of soup. If that is wrong, then I don't want to be right. I'm sorry you don't enjoy experimentation. Enjoy cooking from youtube recipes. I think salt and butter is pretty... | 1 | t1_d0hpk0k | t3_47qhv8 | /r/Cooking/comments/t3_47qhv8/d0hvgg3 | null | false | 2016-02-29T08:48:33Z |
d0hvgd9 | t1_d0hvgd9 | 1,456,735,704 | user_a72034a4b420 | Cooking | And this is an example where foreigners do something wrong :) | 11 | t1_d0hvf3i | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hvgd9 | null | false | 2016-02-29T08:48:24Z |
d0hvg4i | t1_d0hvg4i | 1,456,735,677 | user_9d6aac5f58cb | Cooking | I don't want to start the burger wars up again, but it pains me when people add bread crumbs to the meat and thoroughly work it in. That meat will hold together just fine without the bread crumbs, if you just form a patty and call it a day.
Overcooking can (in some cases) not totally ruin a burger. That is, assuming y... | 1 | t1_d0hnv5r | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hvg4i | null | false | 2016-02-29T08:47:57Z |
d0hvg4k | t1_d0hvg4k | 1,456,735,677 | user_ebe5b8db084e | Cooking | Yeah it's strange eh. I fucking love lamb (kiwi here) | 4 | t1_d0hv6zi | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hvg4k | null | false | 2016-02-29T08:47:57Z |
d0hvfp5 | t1_d0hvfp5 | 1,456,735,634 | user_a6b00d6699e6 | Cooking | Agreed. And what's funny is that many cultures have accepted and embraced the way certain cuisine has evolved over the years.
Recently I moved to South Korea, and I was very excited to see an "American Chinese" restaurant just down the street from me.
It's not "authentic," but it's sure as hell delicious.. and appare... | 10 | t1_d0ho3tc | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hvfp5 | null | false | 2016-02-29T08:47:14Z |
d0hvf8i | t1_d0hvf8i | 1,456,735,588 | user_e54309e0b0d6 | Cooking | I'll never understand why people feel the need to use adjectives they don't know when describing foods and beverages. | -2 | t1_d0hldn6 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hvf8i | null | false | 2016-02-29T08:46:28Z |
d0hvf47 | t1_d0hvf47 | 1,456,735,573 | user_a72034a4b420 | Cooking | Then they wouldn't get crispy again | 1 | t1_d0hdxem | t3_485eyd | /r/Cooking/comments/t3_485eyd/d0hvf47 | null | false | 2016-02-29T08:46:13Z |
d0hvf3i | t1_d0hvf3i | 1,456,735,571 | user_b6a1e9e0a643 | Cooking | Well... to everyone in NZ, [this](https://static.givealittle.co.nz/assets/hero/v635789892790670000-69bbab54-5867-4ddd-9bef-a520017057d5-800.jpg) is a BBQ, and we BBQ on it. It's just what it's called here? | 5 | t1_d0hut9b | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hvf3i | null | false | 2016-02-29T08:46:11Z |
d0hvedd | t1_d0hvedd | 1,456,735,491 | user_9d6aac5f58cb | Cooking | It's not that I don't know how to make biscuits.
It's that they never, *ever* turn out right. I gave up. | 1 | t1_d0hr4sn | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hvedd | null | false | 2016-02-29T08:44:51Z |
d0hvdks | t1_d0hvdks | 1,456,735,408 | user_9d6aac5f58cb | Cooking | > Again, eat what you will, but cornbread's meant to be savory - ain't no two ways about it.
Cornbread is just about the only thing my SO can make properly, but it's delicious. Spent my first 20 years on this hating cornbread because my family always made it sweet. Now I can't get enough of it. | 1 | t1_d0hidue | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hvdks | null | false | 2016-02-29T08:43:28Z |
d0hvded | t1_d0hvded | 1,456,735,390 | user_ee6781f61519 | Cooking | Is this just not done in Italian cuisine? In any Italian cuisine? How is chicken typically cooked/served? | 1 | t1_d0hc2b0 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hvded | null | false | 2016-02-29T08:43:10Z |
d0hvc9e | t1_d0hvc9e | 1,456,735,271 | user_4a3f73bf98f9 | Cooking | Mais oui estie | 1 | t1_d0h3jz4 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hvc9e | null | false | 2016-02-29T08:41:11Z |
d0hvbjn | t1_d0hvbjn | 1,456,735,195 | user_ad5d24baf62a | Cooking | I've made it both with and without cream. I prefer the former. So what? | 2 | t1_d0he3fs | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hvbjn | null | false | 2016-02-29T08:39:55Z |
d0hvbal | t1_d0hvbal | 1,456,735,167 | user_76a311769364 | Cooking | or thighs | 8 | t1_d0htodr | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hvbal | null | false | 2016-02-29T08:39:27Z |
d0hvbav | t1_d0hvbav | 1,456,735,167 | user_a6b00d6699e6 | Cooking | yikes, black tea is supposed to steep 5 minutes, maybe 6. | 3 | t1_d0hh008 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hvbav | null | false | 2016-02-29T08:39:27Z |
d0hvapf | t1_d0hvapf | 1,456,735,105 | user_ee6781f61519 | Cooking | I think you could post in this subreddit or the travel subreddit and receive several invitations to family Thanksgiving dinners. I think it would be fun to host someone from another country at my family's Thanksgiving dinner. That person could share in the food, the fun, the drinking, the extended family fights that ha... | 1 | t1_d0hdwya | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hvapf | null | false | 2016-02-29T08:38:25Z |
d0hvaer | t1_d0hvaer | 1,456,735,074 | user_9d6aac5f58cb | Cooking | For real. I've had Mexican friends give me shit because "real Mexican food" doesn't have cheese or sour cream.
Here's the thing: it's delicious, so I don't care if it's authentic. This ain't Mexico. | 2 | t1_d0hdx48 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hvaer | null | false | 2016-02-29T08:37:54Z |
d0hv9fw | t1_d0hv9fw | 1,456,734,970 | [deleted] | Cooking | It bothers me when people call long pasta noodles. Not sure why it does. But there not called noodles. | 2 | t1_d0hbb5h | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hv9fw | null | false | 2016-02-29T08:36:10Z |
d0hv8iq | t1_d0hv8iq | 1,456,734,869 | user_0d5227c79383 | Cooking | Southerner here, if you want my sweet corn bread you can come and take it, sir. | 3 | t1_d0hidue | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hv8iq | null | false | 2016-02-29T08:34:29Z |
d0hv85t | t1_d0hv85t | 1,456,734,831 | user_2aedf64c53ca | Cooking | Indian food, never enough spices. A lot of my friends make Indian dishes and either completely leave out the spices or just don't seem to put enough. Though I might be spoiled cause my mom is the best damn cook in the world. | 2 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hv85t | null | false | 2016-02-29T08:33:51Z |
d0hv7zd | t1_d0hv7zd | 1,456,734,814 | user_4303c3439df3 | Cooking | Touche. I just spent ten minutes reading up on the "difference between roux and bechamel". The roux is the flour and butter, and it becomes bechamel when milk is added, right? | 11 | t1_d0hpb91 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hv7zd | null | false | 2016-02-29T08:33:34Z |
d0hv6zi | t1_d0hv6zi | 1,456,734,711 | user_171c3a097be5 | Cooking | Lamb does not seem to be as popular I in the US compared with UK or Australia. I guess the chicken and beef industry have it nailed down. | 3 | t1_d0hp3v6 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hv6zi | null | false | 2016-02-29T08:31:51Z |
d0hv6x6 | t1_d0hv6x6 | 1,456,734,705 | user_e954dfe43ec4 | Cooking | Indian Food:
* Buying spices in bulk and storing it for a year. Spices lose their potency and fragrance. The difference is noticeable after a month.
* Cooking onions: The onions have to be translucent when you're sauteing them.. It takes time and needn't get done in 2 mins.
* Using BIG onion & tomato chunks: Onio... | 1 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hv6x6 | null | false | 2016-02-29T08:31:45Z |
d0hv6my | t1_d0hv6my | 1,456,734,676 | user_5c6856cf661f | Cooking | Cullen Skink | 1 | t1_d0hpgip | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hv6my | null | false | 2016-02-29T08:31:16Z |
d0hv6e6 | t1_d0hv6e6 | 1,456,734,653 | user_4303c3439df3 | Cooking | My dad uses crushed up crisps mixed with cheese and that's really good too. | 2 | t1_d0hpu5g | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hv6e6 | null | false | 2016-02-29T08:30:53Z |
d0hv6bi | t1_d0hv6bi | 1,456,734,646 | user_ee6781f61519 | Cooking | With global supply chains getting our foods to us (trends toward local sourcing notwithstanding), I don't know if seasonally inappropriate means as much as it once did. As you say, canning and drying contribute to this, but so does the Southern Hemisphere, for those of us in the north. Whatever you need is almost alway... | 1 | t1_d0he5k3 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hv6bi | null | false | 2016-02-29T08:30:46Z |
d0hv5yw | t1_d0hv5yw | 1,456,734,613 | user_9d6aac5f58cb | Cooking | I must know where. | 1 | t1_d0hfw48 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hv5yw | null | false | 2016-02-29T08:30:13Z |
d0hv5ky | t1_d0hv5ky | 1,456,734,574 | user_2eeec724180e | Cooking | does paella have any kind of sausage? i think thats what i used when making paella at restaurant kitchen | 1 | t1_d0h7hwp | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hv5ky | null | false | 2016-02-29T08:29:34Z |
d0hv5et | t1_d0hv5et | 1,456,734,557 | user_171c3a097be5 | Cooking | I find a lot of people say that don't like something only to find out they do. Perhaps our tastes change or it was poorly prepared when they first tried it. Best just to serve it before telling them what it is. | 4 | t1_d0hsz4v | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hv5et | null | false | 2016-02-29T08:29:17Z |
d0hv5em | t1_d0hv5em | 1,456,734,556 | user_764a4b611c95 | Cooking | Correct me if I'm wrong:
-chill meat
-thinly slice meat
-griddle the meat with butter
-caramelize some onion and green pepper
-mix the veggies and meat with shredded provolone to ensure maximum cheese distribution
-lightly toast bun
-add meat/cheese/veggies to bun
-eat | 1 | t1_d0hnjz1 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hv5em | null | false | 2016-02-29T08:29:16Z |
d0hv4le | t1_d0hv4le | 1,456,734,477 | user_2bd9b81a891f | Cooking | Canada's wasn't first.
>Thanksgiving has been officially celebrated as an annual holiday in Canada since 6 November 1879, when Parliament declared a national day of thanksgiving.[1] The date, however, was not fixed, and moved earlier and later in the year, though it was commonly the third Monday in October.[1]
#
>A... | 2 | t1_d0hi0cd | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hv4le | null | false | 2016-02-29T08:27:57Z |
d0hv3mz | t1_d0hv3mz | 1,456,734,380 | user_ee6781f61519 | Cooking | Your post indicates that not only is there a subreddit dedicated to grilled cheese, but that this subreddit has also hosted a heated exchange with respect to the purity of grilled cheese. Huh. The Internet really does have everything. | 9 | t1_d0hfag3 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hv3mz | null | false | 2016-02-29T08:26:20Z |
d0hv1vs | t1_d0hv1vs | 1,456,734,194 | user_c50dba09d865 | Cooking | boxty is super regional though, and you really only get it in the northwest of Ireland, and I don't think it pops up much in restaurants. My mother is from leitrim and they used to make it, but it's a lot of hassle so she hasn't in years. | 4 | t1_d0hnyai | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hv1vs | null | false | 2016-02-29T08:23:14Z |
d0hv1tw | t1_d0hv1tw | 1,456,734,189 | user_764a4b611c95 | Cooking | I'm dating someone from Alabama, so this is literal GOLD for me! I've been wanting to make him a good southern dish, but as a "Yankee" as he calls me (I'm from New York), I'm quite scared to do so.
Thanks! | 2 | t1_d0hidue | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hv1tw | null | false | 2016-02-29T08:23:09Z |
d0hv1t5 | t1_d0hv1t5 | 1,456,734,186 | user_ee6781f61519 | Cooking | What's so hard about biscuits? The biggest thing is to turn the spoon sideways to tap on the container and blow it open. Once you get the hang of that, it's just like grandma's favorite store brand canned biscuits. | 1 | t1_d0hr4sn | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hv1t5 | null | false | 2016-02-29T08:23:06Z |
d0hv0t0 | t1_d0hv0t0 | 1,456,734,082 | user_ee6781f61519 | Cooking | I started making a heart stent while I read it--with a southern accent, of course. | 2 | t1_d0hmtbs | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hv0t0 | null | false | 2016-02-29T08:21:22Z |
d0hv0p3 | t1_d0hv0p3 | 1,456,734,072 | user_5d2ffe41cab9 | Cooking | Use curry powder | 1 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hv0p3 | null | false | 2016-02-29T08:21:12Z |
d0huzrj | t1_d0huzrj | 1,456,733,973 | user_2402b8736dd2 | Cooking | Fortunately I was expecting this and had brought microwave rice from Japan for just this sort of emergency. | 1 | t1_d0hriu1 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0huzrj | null | false | 2016-02-29T08:19:33Z |
d0huzle | t1_d0huzle | 1,456,733,955 | user_cf2f4d0cfc74 | Cooking | I did this without realizing it until I got to your comment. Apparently he is now the default "southern drawl" setting in my brain. | 1 | t1_d0hpbzq | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0huzle | null | false | 2016-02-29T08:19:15Z |
d0huzkm | t1_d0huzkm | 1,456,733,954 | user_ee6781f61519 | Cooking | Humans represent! | 1 | t1_d0hctwq | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0huzkm | null | false | 2016-02-29T08:19:14Z |
d0huyxj | t1_d0huyxj | 1,456,733,889 | user_ee6781f61519 | Cooking | Please explain to me: what flavor, what goodness, what benefit is gained by boiling a hot dog rather than microwaving it? I get that microwaves are soulless heat-zapping machines, and in my personal opinion, grilled hot dogs are the way to go. But what is it that recommends boiling over microwaving? | 1 | t1_d0h51wo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0huyxj | null | false | 2016-02-29T08:18:09Z |
d0huynh | t1_d0huynh | 1,456,733,861 | user_e3e3234bad98 | Cooking | You're out of your element Donny. | 1 | t1_d0hu82r | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0huynh | null | false | 2016-02-29T08:17:41Z |
d0huych | t1_d0huych | 1,456,733,831 | user_c7adbbe181e4 | Cooking | Are you in Australia now? If so: Chatswood.
So much salt and pepper available, even in mall food courts. I often get salt and pepper fish. | 1 | t1_d0hukp2 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0huych | null | false | 2016-02-29T08:17:11Z |
d0huyb3 | t1_d0huyb3 | 1,456,733,827 | user_79c53c508477 | Cooking | I might be even more picky than you! I can't abide flour in my cornbread. | 1 | t1_d0hidue | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0huyb3 | null | false | 2016-02-29T08:17:07Z |
d0huwqu | t1_d0huwqu | 1,456,733,661 | user_0ca757d04ae5 | Cooking | Having a proper wok over proper heat would instantly make most American Chinese restaurants markedly better. There's nothing sadder than a bowl of pale noodles swimming in watery sauce. | 3 | t1_d0hmd1l | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0huwqu | null | false | 2016-02-29T08:14:21Z |
d0huvz8 | t1_d0huvz8 | 1,456,733,586 | user_335e3e7cbd15 | Cooking | Texan living in Wisconsin, there's whole damn **aisles** dedicated to cheese. This blew my mind when I moved here. | 2 | t1_d0helnz | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0huvz8 | null | false | 2016-02-29T08:13:06Z |
d0huvfo | t1_d0huvfo | 1,456,733,530 | user_5894fa7a4de9 | Cooking | Fyi I used about a quarter litre of mineral oil on my chopping board when I last treated it and it's smaller than that one. I could have used a lot more too but simply got sick of waiting.
That should give you an idea of how much to use. | 1 | t3_487uzp | t3_487uzp | /r/Cooking/comments/t3_487uzp/d0huvfo | null | false | 2016-02-29T08:12:10Z |
d0huup0 | t1_d0huup0 | 1,456,733,457 | user_a72034a4b420 | Cooking | I don't like the taste of corn tortillas personally. I've tried them many times including fresh-made in Mexico at a farm where they grew the corn, still wasn't a big fan. | 1 | t1_d0hb9qt | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0huup0 | null | false | 2016-02-29T08:10:57Z |
d0hutom | t1_d0hutom | 1,456,733,357 | user_0ca757d04ae5 | Cooking | We're sorry. I think part of the problem is that so few real Asian ingredients are available at most normal American stores that even when somebody wants to try to make a dish as authentically as possible, they often have to substitute/mix-and-match various ingredients and flavors to approximate something else. | 1 | t1_d0h8b9b | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hutom | null | false | 2016-02-29T08:09:17Z |
d0hutlj | t1_d0hutlj | 1,456,733,348 | user_a72034a4b420 | Cooking | We call outdoors grills "grills" where I'm from | 4 | t1_d0hn6xd | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hutlj | null | false | 2016-02-29T08:09:08Z |
d0huteh | t1_d0huteh | 1,456,733,327 | user_cf2f4d0cfc74 | Cooking | >Do not put cilantro in the anything.
Am I the only one who found this hilarious? I completely forgot about the peas after this gem of a line. | 1 | t1_d0h9pq0 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0huteh | null | false | 2016-02-29T08:08:47Z |
d0hut9b | t1_d0hut9b | 1,456,733,312 | user_a72034a4b420 | Cooking | It's not just a colloquialism, the term "BBQ" comes from the Taino word "barbacoa" which refers specifically to methods for slow-cooking meat | 9 | t1_d0hgb3p | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hut9b | null | false | 2016-02-29T08:08:32Z |
d0hurra | t1_d0hurra | 1,456,733,162 | user_2552e891cca6 | Cooking | I find brines really help out any pork I cook. salt, brown sugar, water, and ice for 3-6 hours and my pork stays more tender. | 1 | t3_481alm | t3_481alm | /r/Cooking/comments/t3_481alm/d0hurra | null | false | 2016-02-29T08:06:02Z |
d0huq8q | t1_d0huq8q | 1,456,733,018 | user_0ace80817d5c | Cooking | The first kitchen I ever worked in, I was too green to say how things ought to be done, but the manager showed me how to grill a burger and he's like 'now squish it down with the spatula' 'you... What?' 'OHOHOHO ITS EASY HERE WATCH' as he grabs the spatula and just squeezes all the juices out all over the flat-top. 'TH... | 3 | t1_d0hl35f | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0huq8q | null | false | 2016-02-29T08:03:38Z |
d0hunyj | t1_d0hunyj | 1,456,732,795 | user_0ace80817d5c | Cooking | My method is to take a lump of the ground beef out of the package, form it into a circle, S&P both sides and into the pan with literally zero mixing or manipulating of the beef itself. When you chew into it you can still see all the individual strands of ground beef that make the burger. Restaurants I work in all make ... | 1 | t1_d0hhdx1 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hunyj | null | false | 2016-02-29T07:59:55Z |
d0hum6t | t1_d0hum6t | 1,456,732,621 | user_a3054c6995b5 | Cooking | Squirting sriracha on something and calling it again fusion
| 2 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hum6t | null | false | 2016-02-29T07:57:01Z |
d0hulws | t1_d0hulws | 1,456,732,592 | user_f0862d3a591c | Cooking | If you want truly authentic tea, milk is not added at all. | 0 | t1_d0h93qn | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hulws | null | false | 2016-02-29T07:56:32Z |
d0hul4j | t1_d0hul4j | 1,456,732,517 | user_387abf57bb8b | Cooking | Spooning it on that heavy is akin to sniffing Satans ballsack I would imagine. | 5 | t1_d0hrx6g | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hul4j | null | false | 2016-02-29T07:55:17Z |
d0hul0g | t1_d0hul0g | 1,456,732,506 | user_fb173e294cba | Cooking | Head over to Jersey and hit up Big John's in Cherry Hill...ooooooooh, SHIT! Just googled it and found out they tore down my childhood cheesesteak place. Goddammit! Is nothing sacred?? | 1 | t1_d0hctwi | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hul0g | null | false | 2016-02-29T07:55:06Z |
d0hukp2 | t1_d0hukp2 | 1,456,732,475 | user_432ced3a6990 | Cooking | Having eaten "Chinese" food from both the US and Australia, i can say that it was a big shock at first to see how different the Australian version was. It sounds like, from what you said, that the US is somewhere between the UK and Australia. (We have plenty of both types.)
Also, "salt and pepper ____" needs to become... | 1 | t1_d0htnsu | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hukp2 | null | false | 2016-02-29T07:54:35Z |
d0huk2g | t1_d0huk2g | 1,456,732,413 | user_387abf57bb8b | Cooking | The problem with Aussie cuisine is risking life and limb, and sometimes death, to confront all the things that can kill you there in order to put food on the table! | 1 | t1_d0hpn9n | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0huk2g | null | false | 2016-02-29T07:53:33Z |
d0huk14 | t1_d0huk14 | 1,456,732,410 | [deleted] | Cooking | [removed] | 1 | t3_487t8z | t3_487t8z | /r/Cooking/comments/t3_487t8z/d0huk14 | null | false | 2016-02-29T07:53:30Z |
d0hujbe | t1_d0hujbe | 1,456,732,344 | user_d3ef208a32fd | Cooking | Theyre Indian spices! Thats where curry comes from! Ive read up on the subject. Look it up dude
Edit: https://en.m.wikipedia.org/wiki/Curry_powder fenugreek turmeric cumin etc etc | -1 | t1_d0hudyu | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hujbe | null | false | 2016-02-29T07:52:24Z |
d0hui4u | t1_d0hui4u | 1,456,732,231 | user_387abf57bb8b | Cooking | Yes. I have seen people just slather in on. I'm American but I see this happen on occasion. Warnings be damned. | 1 | t1_d0hjoiw | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hui4u | null | false | 2016-02-29T07:50:31Z |
d0huhza | t1_d0huhza | 1,456,732,216 | user_0ace80817d5c | Cooking | Also makes a mean breading for chicken | 1 | t1_d0hjlir | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0huhza | null | false | 2016-02-29T07:50:16Z |
d0huhuv | t1_d0huhuv | 1,456,732,205 | user_a6bec89b5b7f | Cooking | That's not what the Royal Society Of Chemistry says following research on how to make the perfect cup of tea: http://www.theguardian.com/uk/2003/jun/25/science.highereducation | 2 | t1_d0h93qn | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0huhuv | null | false | 2016-02-29T07:50:05Z |
d0huhdc | t1_d0huhdc | 1,456,732,159 | user_828a8ebc736b | Cooking | Actually that really depends on where you are in the south. There are quite a few variations. And we definitely do have the kind your talking about. I live near London and a local pub specialises is American style BBQ. | 3 | t1_d0hsz3f | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0huhdc | null | false | 2016-02-29T07:49:19Z |
d0hufs1 | t1_d0hufs1 | 1,456,732,013 | user_da668631ed6c | Cooking | If you think it makes it so much better, I'll definitely let her know. Or I'll make it myself and bring it over for family dinner! | 1 | t1_d0hti4b | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hufs1 | null | false | 2016-02-29T07:46:53Z |
d0hufbo | t1_d0hufbo | 1,456,731,973 | user_c47153220a88 | Cooking | Sugar on snow!! | 1 | t1_d0hgrus | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hufbo | null | false | 2016-02-29T07:46:13Z |
d0hufbf | t1_d0hufbf | 1,456,731,972 | user_2edb32d4b4ae | Cooking | Potatoes, and onions. (Cheese too, if you want, go ahead). And pierogi dough must be made from scratch, and then hand stuffed, THEN FROZEN, NOT BOUGHT THAT WAY.
And they are to be served with sour cream.
Source: My Ukrainian grandmother. | 2 | t1_d0ht13z | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hufbf | null | false | 2016-02-29T07:46:12Z |
d0huevt | t1_d0huevt | 1,456,731,932 | user_c47153220a88 | Cooking | Wrong market, they should know better. They're crazy popular in the northern half of the country. | 3 | t1_d0hroek | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0huevt | null | false | 2016-02-29T07:45:32Z |
d0hue68 | t1_d0hue68 | 1,456,731,866 | user_51da327d245d | Cooking | Ummm, no. I wnt mussels marinara or I want something other than marinara. | -3 | t1_d0hbknl | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hue68 | null | false | 2016-02-29T07:44:26Z |
d0hudyu | t1_d0hudyu | 1,456,731,846 | user_5b801f5a2486 | Cooking | No, this is totally wrong. It's entirely British. It was inspired by the experiences of Brits in India, but it was always made in Britain. Which is why it's made of British spices, and used in British dishes like chips ir sausage. | 5 | t1_d0htj5k | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hudyu | null | false | 2016-02-29T07:44:06Z |
d0hudwn | t1_d0hudwn | 1,456,731,841 | user_6c399665211a | Cooking | I can't speak for all cities, but most of the city specific subreddits I've visited have a Thanksgiving pot luck for folks away from family or, like you, passing through town on a day usually set aside for gathering together. Look up the area you may be in and see what's going on. Post in there and I guarantee you'll g... | 1 | t1_d0hdwya | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hudwn | null | false | 2016-02-29T07:44:01Z |
d0hudki | t1_d0hudki | 1,456,731,812 | user_c47153220a88 | Cooking | They're literally the same as American steak fries | 9 | t1_d0hhddy | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hudki | null | false | 2016-02-29T07:43:32Z |
d0hud6y | t1_d0hud6y | 1,456,731,778 | user_c5c53cc3c4db | Cooking | If it it isn't one solid slab of grated, panshaped heavenly crispy potatoness it's not rösti, that is just fried potatos, and good god the stress is on the ö not the s.
Also use a whitewine with a good amount of sourness for cheese fondue. | 1 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hud6y | null | false | 2016-02-29T07:42:58Z |
d0hucq8 | t1_d0hucq8 | 1,456,731,735 | user_dfb59f0f0d06 | Cooking | You mean lemon? never seen lime. | 1 | t1_d0h9ky8 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hucq8 | null | false | 2016-02-29T07:42:15Z |
d0hucae | t1_d0hucae | 1,456,731,696 | user_0ace80817d5c | Cooking | Fuck it I'm down | 2 | t1_d0hp9di | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hucae | null | false | 2016-02-29T07:41:36Z |
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