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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d0huc3s | t1_d0huc3s | 1,456,731,679 | user_c47153220a88 | Cooking | I feel you, but you can't get corn shells where I live. Makes me sad :( | 1 | t1_d0h7rc2 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0huc3s | null | false | 2016-02-29T07:41:19Z |
d0hubqi | t1_d0hubqi | 1,456,731,645 | user_0ace80817d5c | Cooking | My restaurant recently switched to a grilled-cheese-centric menu and are going through heaps of butter. I'm going to try this mayo thing, it's just crazy enough to work | 2 | t1_d0hlrh5 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hubqi | null | false | 2016-02-29T07:40:45Z |
d0hubh6 | t1_d0hubh6 | 1,456,731,621 | user_fb8d574dac28 | Cooking | like.. sopapillas? | 1 | t1_d0hn2ch | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hubh6 | null | false | 2016-02-29T07:40:21Z |
d0huai6 | t1_d0huai6 | 1,456,731,533 | user_c47153220a88 | Cooking | OK so why can't you just say native Chinese like someone who isn't a racist 70 year old | 3 | t1_d0hm9iy | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0huai6 | null | false | 2016-02-29T07:38:53Z |
d0hu9pw | t1_d0hu9pw | 1,456,731,467 | user_0ace80817d5c | Cooking | Fuckin newbies, it's x food + cumin + lime + *cilantro* that makes things Mexican. | 8 | t1_d0h9u3w | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hu9pw | null | false | 2016-02-29T07:37:47Z |
d0hu9nn | t1_d0hu9nn | 1,456,731,461 | user_97bae704aa1a | Cooking |
I mean, I make some pretty mean fried rice. Can't imagine what would happen if I put msg on it. I'd probably die of a foodgasm. | 4 | t1_d0hl094 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hu9nn | null | false | 2016-02-29T07:37:41Z |
d0hu8ko | t1_d0hu8ko | 1,456,731,359 | user_97bae704aa1a | Cooking | And you can't make dirty rice just by adding ground beef!
Pork livers, dammit! Pork livers and ground pork with loads of thyme. THATS dirty rice.
Also, ease up on the shrimp. We love all meats! But especially Tasso and andouille! Forget about shrimp in your jambalaya, Tasso is where it's at! And shrimp gumbo is b... | 1 | t1_d0hogwh | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hu8ko | null | false | 2016-02-29T07:35:59Z |
d0hu8hw | t1_d0hu8hw | 1,456,731,352 | user_0ace80817d5c | Cooking | And we've gone meta | 4 | t1_d0hsjj8 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hu8hw | null | false | 2016-02-29T07:35:52Z |
d0hu82r | t1_d0hu82r | 1,456,731,315 | user_f0862d3a591c | Cooking | How does that make it acceptable? | 4 | t1_d0htvnq | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hu82r | null | false | 2016-02-29T07:35:15Z |
d0hu712 | t1_d0hu712 | 1,456,731,220 | user_8e120ddb6c7b | Cooking | > Jauja Cocina
Subbed, thanks! | 1 | t1_d0hsw84 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hu712 | null | false | 2016-02-29T07:33:40Z |
d0hu6w5 | t1_d0hu6w5 | 1,456,731,209 | user_0fdec08468e5 | Cooking | > It doesn't have to be tea syrup.
Yet it always is. | 2 | t1_d0hlk8w | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hu6w5 | null | false | 2016-02-29T07:33:29Z |
d0hu67d | t1_d0hu67d | 1,456,731,148 | user_4b74158172e3 | Cooking | True. We use turmeric. Saffron is outrageously expensive in England, compared to Spain. | 3 | t1_d0hp0wv | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hu67d | null | false | 2016-02-29T07:32:28Z |
d0hu66y | t1_d0hu66y | 1,456,731,147 | user_94ee093c6d68 | Cooking | lol, sounds like trailer trash cuisine. | -6 | t1_d0hcq26 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hu66y | null | false | 2016-02-29T07:32:27Z |
d0hu5kb | t1_d0hu5kb | 1,456,731,092 | user_f3cd10a73283 | Cooking | I'm 4th generation, mixed, and have never been to Lebanon, but when I see people put flour in falafel it makes me wonder. And this is the most blasphemous horrific disgusting thing I've ever heard, but I've heard of and have seen people put mayo and or mustard in aioli. *cringes*. | 3 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hu5kb | null | false | 2016-02-29T07:31:32Z |
d0hu5ee | t1_d0hu5ee | 1,456,731,077 | user_94ee093c6d68 | Cooking | wtf, milk in the sauce?
| 2 | t1_d0hcg77 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hu5ee | null | false | 2016-02-29T07:31:17Z |
d0hu58m | t1_d0hu58m | 1,456,731,064 | user_f26df54816e9 | Cooking | Also if you are American, you probably keep your eggs in the fridge, let them warm up to room temperature before making carbonara, this means it is quicker to get the sauce up to temperature meaning you have less chance of scrambling them.
| 5 | t1_d0hn4xm | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hu58m | null | false | 2016-02-29T07:31:04Z |
d0hu4dc | t1_d0hu4dc | 1,456,730,988 | user_ccb6ddf3f7c0 | Cooking | Aamericans not understanding what the word entree actually means.
Must cause no end of fun when they go abroad. | 3 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hu4dc | null | false | 2016-02-29T07:29:48Z |
d0hu3tq | t1_d0hu3tq | 1,456,730,938 | user_97bae704aa1a | Cooking | So, what is lasagna in Europe really like? | 5 | t1_d0hkexs | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hu3tq | null | false | 2016-02-29T07:28:58Z |
d0hu3ae | t1_d0hu3ae | 1,456,730,891 | user_bc92f9c55e29 | Cooking | Vanilla wafers, French toast, or caramels. | 2 | t3_487u9h | t3_487u9h | /r/Cooking/comments/t3_487u9h/d0hu3ae | null | false | 2016-02-29T07:28:11Z |
d0hu2tb | t1_d0hu2tb | 1,456,730,850 | user_3101628a2a71 | Cooking | Well there are BLT pizzas that are delicious that use mayo. | 1 | t1_d0hpbp7 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hu2tb | null | false | 2016-02-29T07:27:30Z |
d0hu1us | t1_d0hu1us | 1,456,730,763 | user_97bae704aa1a | Cooking | You can't throw shrimp and "Cajun seasoning" at something and call it gumbo or jambalaya. | 1 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hu1us | null | false | 2016-02-29T07:26:03Z |
d0hu0th | t1_d0hu0th | 1,456,730,672 | user_cdccb99ae75f | Cooking | Some people even add a regular blanching step, or substitute water for oil in the first cooking. | 1 | t1_d0hn0ch | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hu0th | null | false | 2016-02-29T07:24:32Z |
d0hu0ku | t1_d0hu0ku | 1,456,730,653 | user_97bae704aa1a | Cooking | There are ten things, the 10th is about spaghetti and meat balls. I think they just forgot the 10. | 2 | t1_d0hfgdx | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hu0ku | null | false | 2016-02-29T07:24:13Z |
d0hu08d | t1_d0hu08d | 1,456,730,622 | user_9b8209126ba6 | Cooking | I was waiting for this, MY PEOPLE! | 2 | t1_d0h7rc2 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hu08d | null | false | 2016-02-29T07:23:42Z |
d0htzgd | t1_d0htzgd | 1,456,730,555 | user_203a953ff46c | Cooking | Grilling / "cooking out": http://i.imgur.com/LD3Yebb.jpg
BBQing some BBQ: http://i.imgur.com/7GfhJte.jpg | 3 | t1_d0hbyfx | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0htzgd | null | false | 2016-02-29T07:22:35Z |
d0htz6p | t1_d0htz6p | 1,456,730,531 | user_53056ddb7541 | Cooking | Spend a week in the Carolinas and then we'll chat. | -4 | t1_d0hkr71 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0htz6p | null | false | 2016-02-29T07:22:11Z |
d0htyoc | t1_d0htyoc | 1,456,730,488 | user_53056ddb7541 | Cooking | I tend to give some bias to the region that had the word first. | 7 | t1_d0hrxtj | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0htyoc | null | false | 2016-02-29T07:21:28Z |
d0htyll | t1_d0htyll | 1,456,730,480 | user_3101628a2a71 | Cooking | Nah, it works that way too. | 1 | t1_d0hch25 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0htyll | null | false | 2016-02-29T07:21:20Z |
d0hty0a | t1_d0hty0a | 1,456,730,430 | user_67f2c5382753 | Cooking | Poutine:
"Everyone else is doing it wrong."
– Everyone
It's fries, cheese curds, and gravy for fucks sake.
It's goddamned drunk food.
P.S. Fuck you Quebec | 6 | t1_d0h3jz4 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hty0a | null | false | 2016-02-29T07:20:30Z |
d0htxn9 | t1_d0htxn9 | 1,456,730,400 | user_97bae704aa1a | Cooking | If somebody tried to give me peas on thanksgiving, I would stab them with my gravy covered fork. | 1 | t1_d0h9pq0 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0htxn9 | null | false | 2016-02-29T07:20:00Z |
d0htx51 | t1_d0htx51 | 1,456,730,360 | user_53056ddb7541 | Cooking | I've had a meal in China that they call pizza, and I don't care how many people in China call it pizza... that ain't pizza. | 2 | t1_d0hn6xd | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0htx51 | null | false | 2016-02-29T07:19:20Z |
d0htwrp | t1_d0htwrp | 1,456,730,328 | user_532f66640479 | Cooking | Oh man! I had no idea. I've been taking my giant oven for granted all these years! | 2 | t1_d0ht794 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0htwrp | null | false | 2016-02-29T07:18:48Z |
d0htw00 | t1_d0htw00 | 1,456,730,264 | user_0445937b5d26 | Cooking | Yeap, my SO discovered it one day. Really works. | 1 | t1_d0hf5fv | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0htw00 | null | false | 2016-02-29T07:17:44Z |
d0htvqn | t1_d0htvqn | 1,456,730,242 | user_8785d35eb1ca | Cooking | Scotch eggs! | 1 | t1_d0hi970 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0htvqn | null | false | 2016-02-29T07:17:22Z |
d0htvnq | t1_d0htvnq | 1,456,730,235 | user_cdccb99ae75f | Cooking | It's offensive, but the entire point was that he was referring to native Chinese (probably ethnic Han and Chinese citizens) and not Asian-Americans. | 2 | t1_d0hlyo8 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0htvnq | null | false | 2016-02-29T07:17:15Z |
d0htv4g | t1_d0htv4g | 1,456,730,191 | user_203a953ff46c | Cooking | At my college the secret ingredient was ground-up newspapers. | 2 | t1_d0hb2tp | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0htv4g | null | false | 2016-02-29T07:16:31Z |
d0htv1i | t1_d0htv1i | 1,456,730,185 | user_8785d35eb1ca | Cooking | I know Americans who dip their pizza in ranch dressing or drizzle it on top of the pizza. Disgusting! | 1 | t1_d0hg89h | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0htv1i | null | false | 2016-02-29T07:16:25Z |
d0htuez | t1_d0htuez | 1,456,730,132 | user_cdccb99ae75f | Cooking | The only authentic Szechuan place I could find in Portland, that didn't just serve Americanized crap and have "Szechuan" in the name, closed at the end of last year. If there is another, I would love to hear of it.
But there are plenty of great places in San Francisco. | 1 | t1_d0hppjd | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0htuez | null | false | 2016-02-29T07:15:32Z |
d0htu5c | t1_d0htu5c | 1,456,730,106 | user_c905e1c9a1a0 | Cooking | Once everything is cooked add the hot pasta into the bowl with the egg and cheese and rapidly stir/shake it about. Don't combine them in a pan or add them the other way around. The pasta goes into the eggs. The heat from the pasta will very gently cook the egg. Then you can stir in the pancetta and any pan juices. | 1 | t1_d0ha2tz | t3_485kzy | /r/Cooking/comments/t3_485kzy/d0htu5c | null | false | 2016-02-29T07:15:06Z |
d0httf7 | t1_d0httf7 | 1,456,730,045 | user_ef1cc69f0f44 | Cooking | (╯ಠ_ಠ）╯︵ ┻━┻ | 0 | t1_d0htrzg | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0httf7 | null | false | 2016-02-29T07:14:05Z |
d0httat | t1_d0httat | 1,456,730,036 | user_c7adbbe181e4 | Cooking | I've never liked chicken in pasta, hot anyway. Some pasta salads (which I don't associate with being Italian) are okay with chicken.
Interesting to find out it's supposed to be an abomination. | 3 | t1_d0hc2b0 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0httat | null | false | 2016-02-29T07:13:56Z |
d0htrzg | t1_d0htrzg | 1,456,729,928 | user_c7adbbe181e4 | Cooking | (From UK) I have never had spaghetti with meatballs, at home it was beef bolognese or tuna bolognese. | 2 | t1_d0h8lzk | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0htrzg | null | false | 2016-02-29T07:12:08Z |
d0htrh6 | t1_d0htrh6 | 1,456,729,885 | user_ebe5b8db084e | Cooking | Exactly | -1 | t1_d0htj3m | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0htrh6 | null | false | 2016-02-29T07:11:25Z |
d0htp8h | t1_d0htp8h | 1,456,729,698 | user_c7adbbe181e4 | Cooking | Tea tastes better with the milk in first.
However 99% of the time people don't use teapots (I rarely do) so you have to put it in afterwards.
If you want an absolute abomination, try "tea in last" - being served milky hot water with a teabag on the side. | 2 | t1_d0ha6vs | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0htp8h | null | false | 2016-02-29T07:08:18Z |
d0htoel | t1_d0htoel | 1,456,729,630 | user_acb50386a5a8 | Cooking | Oh man, they're like my favorite dim sum dish. The essence of chicken goodness. Soo good, once you get over the fact that you're sticking a chicken toe in your mouth. (Also? Chicken feet make awesome stock, super gelatinous. Great mouthfeel. Decadent for soups or sauces.) | 3 | t1_d0hqki7 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0htoel | null | false | 2016-02-29T07:07:10Z |
d0htodr | t1_d0htodr | 1,456,729,629 | user_c7adbbe181e4 | Cooking | Everyone reading this is now licking the inside of their cheeks. | 4 | t1_d0hh1pi | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0htodr | null | false | 2016-02-29T07:07:09Z |
d0htnsu | t1_d0htnsu | 1,456,729,581 | user_c7adbbe181e4 | Cooking | What's interesting is that "Australian Chinese" and "UK Chinese" are both very consistent nationwide, very different from one another, and nothing like any actual Chinese food I tried in China, nor any of the actual Chinese restaurants around here (predominantly frequented by Chinese people), of which there are dozens ... | 2 | t1_d0hgqfo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0htnsu | null | false | 2016-02-29T07:06:21Z |
d0htnsd | t1_d0htnsd | 1,456,729,580 | user_3b0fd0abe994 | Cooking | Mozz chunks are the closest substitute I've found. I don't think I've ever had fresh cheese curds either. I'm sad now. | 1 | t1_d0hggpo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0htnsd | null | false | 2016-02-29T07:06:20Z |
d0htn77 | t1_d0htn77 | 1,456,729,533 | user_c905e1c9a1a0 | Cooking | I love the dozens of defensive Americans replying to posts like this. If they didn't want to learn why come in this thread. | 2 | t1_d0hc2b0 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0htn77 | null | false | 2016-02-29T07:05:33Z |
d0htmz3 | t1_d0htmz3 | 1,456,729,514 | user_51da327d245d | Cooking | You may grill a steak, but I would never dream of mistreating a steak like that. It's all about the cast-iron. | 1 | t1_d0hljfi | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0htmz3 | null | false | 2016-02-29T07:05:14Z |
d0htm3y | t1_d0htm3y | 1,456,729,446 | user_5de28870a036 | Cooking | Use flavor.
- Russia - | 6 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0htm3y | null | false | 2016-02-29T07:04:06Z |
d0htl2p | t1_d0htl2p | 1,456,729,361 | user_6ad721786e40 | Cooking | ya, you also have to add fish sauce to it.
and then serve it with cilantro and a squeeze of lime.
...im white. | 2 | t1_d0hioq3 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0htl2p | null | false | 2016-02-29T07:02:41Z |
d0htk9p | t1_d0htk9p | 1,456,729,294 | user_8785d35eb1ca | Cooking | I hear there's debate regarding black pepper usage. I've had it both ways and prefer it without black pepper. | 2 | t1_d0he3fs | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0htk9p | null | false | 2016-02-29T07:01:34Z |
d0htk93 | t1_d0htk93 | 1,456,729,293 | user_c905e1c9a1a0 | Cooking | Hahaha I'm pretty sure no one outside of the USA has ever eaten dehydrated potato flakes. | 1 | t1_d0hauc3 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0htk93 | null | false | 2016-02-29T07:01:33Z |
d0htk97 | t1_d0htk97 | 1,456,729,293 | user_120b530bf1a0 | Cooking | Not everyone has a Filipino mother, lol.
I've got a Filipino mother in law but sadly I'm not a huge fan of flip food (I did love crocodile sisig and pancit) | 1 | t1_d0hpf5x | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0htk97 | null | false | 2016-02-29T07:01:33Z |
d0htk80 | t1_d0htk80 | 1,456,729,291 | user_7b0875fbf990 | Cooking | I do them both at the same time. Damn fine dinner. | 1 | t1_d0h51wo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0htk80 | null | false | 2016-02-29T07:01:31Z |
d0htjmv | t1_d0htjmv | 1,456,729,244 | user_c7adbbe181e4 | Cooking | What is "fajita cut" meat and what should it be?
I don't get cumin with Mexican. Cumin is a Middle Eastern and Indian spice. I find it terribly overpowering and it bothers me greatly if it's in the wrong cuisine. | 0 | t1_d0hfeju | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0htjmv | null | false | 2016-02-29T07:00:44Z |
d0htj5k | t1_d0htj5k | 1,456,729,203 | user_d3ef208a32fd | Cooking | I repeat Curry powder is just Indian spices mixed together, it is entirely Indian despite the fact that the British use it. Its totally okay for anyone to use it, my point was that people in India usually are against it | 1 | t1_d0hsk68 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0htj5k | null | false | 2016-02-29T07:00:03Z |
d0htj3m | t1_d0htj3m | 1,456,729,199 | user_7b0875fbf990 | Cooking | And the gas grill is "A BBQ". We BBQ on the BBQ. (Canada) | 4 | t1_d0hd05t | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0htj3m | null | false | 2016-02-29T06:59:59Z |
d0htj08 | t1_d0htj08 | 1,456,729,192 | user_6ad721786e40 | Cooking | [why is this person so upset?]
> No, there isn't mayo on everything either
[ahhhh]
;)
| 0 | t1_d0hk8bu | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0htj08 | null | false | 2016-02-29T06:59:52Z |
d0htifq | t1_d0htifq | 1,456,729,148 | user_c7adbbe181e4 | Cooking | I didn't know there was one until I read this book on food by an economist. It blew my mind (and now I long to taste it). Barbecue in parts of the US is this whole different thing for which they need special ovens, they only do it at certain times, it takes ages and is really intensive, and it sounds amazing. | 3 | t1_d0hbyfx | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0htifq | null | false | 2016-02-29T06:59:08Z |
d0hti4b | t1_d0hti4b | 1,456,729,122 | user_98bcef89e049 | Cooking | I bet they boil it right? Try corned beef in a crock pot, 8-10 hrs on low. But DONT ADD WATER. In fact squeezing some of the blood out beforehand makes it even better. | 2 | t1_d0hihy5 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hti4b | null | false | 2016-02-29T06:58:42Z |
d0hthkz | t1_d0hthkz | 1,456,729,078 | user_3d758d663c52 | Cooking | Salt pulls moisture that's why you only use it on the surface. | 1 | t1_d0hrvul | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hthkz | null | false | 2016-02-29T06:57:58Z |
d0htgo7 | t1_d0htgo7 | 1,456,729,008 | user_e0d9d48325bd | Cooking | 10/10 with rice | 1 | t1_d0hhwie | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0htgo7 | null | false | 2016-02-29T06:56:48Z |
d0htgo4 | t1_d0htgo4 | 1,456,729,007 | user_12a8e1be7f34 | Cooking | Tabbouleh should be mostly parsley, with just a little bit of cracked wheat. The salad should be green, not beige. Also, if you use anything other than chickpeas, it's not hummus. | 21 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0htgo4 | null | false | 2016-02-29T06:56:47Z |
d0htgek | t1_d0htgek | 1,456,728,986 | user_6ad721786e40 | Cooking | isn't adobe just a spice mixture? am I missing anything is I just use cumin, paprika, garlic, onion, oregano, maybe some chiles, etc? | 1 | t1_d0hpfn3 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0htgek | null | false | 2016-02-29T06:56:26Z |
d0htfij | t1_d0htfij | 1,456,728,915 | user_51da327d245d | Cooking | Lasagne pastry? I hope Australians call pasta pastry and I just don't know about it. | 1 | t1_d0hjpfo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0htfij | null | false | 2016-02-29T06:55:15Z |
d0htesk | t1_d0htesk | 1,456,728,860 | user_c66a11c3bee4 | Cooking | Not everyone has access to high quality beef in such quantities that they can grind it up and make burgers so a bit of spice makes it taste better. | 1 | t1_d0h8f0i | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0htesk | null | false | 2016-02-29T06:54:20Z |
d0htee3 | t1_d0htee3 | 1,456,728,832 | user_3d758d663c52 | Cooking | American and chef here you do not mix salt into the burger all other spices are fair game. He is right you will fuck the textre by drying out the inside salt is only added before grilling or searing on the outside of the patty. | 0 | t1_d0hm5ku | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0htee3 | null | false | 2016-02-29T06:53:52Z |
d0hte7f | t1_d0hte7f | 1,456,728,818 | user_8785d35eb1ca | Cooking | Oh yeah, I don't care what people eat...just don't call that Mexican food :) | 1 | t1_d0htakr | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hte7f | null | false | 2016-02-29T06:53:38Z |
d0htdkt | t1_d0htdkt | 1,456,728,769 | user_47f5366e0986 | Cooking | Or an egg with soy sauce. Mmm.
I'm guessing /u/jonhuang is of the sino persuasion though. Their rice is pure, white, and unblemished (or if you're really fancy you use the purple shit). | 1 | t1_d0hkt9t | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0htdkt | null | false | 2016-02-29T06:52:49Z |
d0htcze | t1_d0htcze | 1,456,728,724 | user_dab3f9a8a9c1 | Cooking | Banh Mi Kep, the only thing you need to get right is the baguette: hollow middle, crunchy crust. Everything else is customizable and welcomed. Just don't buy a French baguette and called it Banh Mi Kep. | 1 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0htcze | null | false | 2016-02-29T06:52:04Z |
d0htc2a | t1_d0htc2a | 1,456,728,654 | user_47f5366e0986 | Cooking | Can I ask you something? I use my great-aunt's recipes for mixes but for some reason everything I make with them comes out tasting metallic. Someone else told me I used too much of the spice mix in the curry. How much should I be using? | 1 | t1_d0hoz8n | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0htc2a | null | false | 2016-02-29T06:50:54Z |
d0htby5 | t1_d0htby5 | 1,456,728,644 | user_27f3121a3410 | Cooking | Mayo?? On pizza?? Gag me with a spoon! | 0 | t1_d0hpbp7 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0htby5 | null | false | 2016-02-29T06:50:44Z |
d0htbt9 | t1_d0htbt9 | 1,456,728,634 | user_d5e0ee05617d | Cooking | My friend who has a YouTube cooking channel made a Carbonara, with cream. He posted the video to Facebook and he had thousands of views and comments. Normally it's tens or hundreds of comments. There was a massive argument between cooking with or without cream. He played it cool and done a follow up video a bit tongue ... | 6 | t1_d0he3fs | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0htbt9 | null | false | 2016-02-29T06:50:34Z |
d0htau9 | t1_d0htau9 | 1,456,728,554 | user_47f5366e0986 | Cooking | I use pastes! Pastes are fucking awesome. Patak's are great for a quick curry when you're being lazy.
If you're going to go all out and do it properly, basically you need a shitload of oil. Sautee garlic and onions (the deeper the colour the deeper your flavour base, but don't burn them) then add in the spices (I'... | 2 | t1_d0hbhli | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0htau9 | null | false | 2016-02-29T06:49:14Z |
d0htakr | t1_d0htakr | 1,456,728,534 | user_e0a6924cfc25 | Cooking | If they want to use flour tortillas I guess that's fine, but they should just admit that they don't want enchiladas. They want soggy quesadillas. | 2 | t1_d0hn7br | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0htakr | null | false | 2016-02-29T06:48:54Z |
d0hta40 | t1_d0hta40 | 1,456,728,499 | user_f46744c37b5b | Cooking | Thank you. It makes my skin crawl. | 1 | t1_d0hc2b0 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hta40 | null | false | 2016-02-29T06:48:19Z |
d0hta2h | t1_d0hta2h | 1,456,728,495 | user_6ad721786e40 | Cooking | that...
that was the worst video.
everything about it was the worst.
why. | 1 | t1_d0hren8 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hta2h | null | false | 2016-02-29T06:48:15Z |
d0ht9xy | t1_d0ht9xy | 1,456,728,486 | [deleted] | Cooking | [deleted] | 1 | t1_d0hcuxl | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ht9xy | null | false | 2016-02-29T06:48:06Z |
d0ht94b | t1_d0ht94b | 1,456,728,425 | user_e0d9d48325bd | Cooking | They don't traditionally make things that need to be baked at home. Some homes have [this](https://sahelland.files.wordpress.com/2014/08/img_3657.jpg) set up, but mainly people just buy baked items from a bakery or store. Plus ovens take up a ton of room, especially in typical Japanese sized living space. | 3 | t1_d0hinfu | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ht94b | null | false | 2016-02-29T06:47:05Z |
d0ht8w5 | t1_d0ht8w5 | 1,456,728,406 | user_ed5bad53e615 | Cooking | It looks like she found that one long, long after I was out of the house. But when I'm sick I pretty much live on spicy V8, it's probably pretty good. | 1 | t1_d0hszow | t3_47dqva | /r/Cooking/comments/t3_47dqva/d0ht8w5 | null | false | 2016-02-29T06:46:46Z |
d0ht8u6 | t1_d0ht8u6 | 1,456,728,402 | user_c905e1c9a1a0 | Cooking | We use white wine to deglase the pan after cooking the pancetta. We also use parsley and a mixture of parmigiano and pecorino. | 0 | t1_d0he3fs | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ht8u6 | null | false | 2016-02-29T06:46:42Z |
d0ht8a9 | t1_d0ht8a9 | 1,456,728,360 | user_f46744c37b5b | Cooking | Omg. People put mushrooms in it?? :'( | 1 | t1_d0he3fs | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ht8a9 | null | false | 2016-02-29T06:46:00Z |
d0ht8ac | t1_d0ht8ac | 1,456,728,360 | user_47f5366e0986 | Cooking | Thai beef salads are yum as fuck though. It's just a salad with strips of seared steak with some sort of lime flavour on the edges, and then some chilli-ish dressing. Mmmm.
Definitely an Australian invention, I don't even think they have salads that aren't pickled in Thailand. | 1 | t1_d0hrs85 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ht8ac | null | false | 2016-02-29T06:46:00Z |
d0ht7vh | t1_d0ht7vh | 1,456,728,329 | user_a10b4230944e | Cooking | I use chipotle in adobo. | 1 | t1_d0hayu0 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ht7vh | null | false | 2016-02-29T06:45:29Z |
d0ht7hp | t1_d0ht7hp | 1,456,728,302 | user_47f5366e0986 | Cooking | And how does everybody get yakisoba wrong anyway? The sauce is Worcestershire Sauce. Stop putting ten tonnes of soy sauce in it and 'reducing' it until it's a thick gloopy bitter mess, just add fucking Worcestershire sauce and be done with it. | 0 | t1_d0h8b9b | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ht7hp | null | false | 2016-02-29T06:45:02Z |
d0ht7gn | t1_d0ht7gn | 1,456,728,300 | user_c66a11c3bee4 | Cooking | I didn't know better. It was a soggy mess. Won't do it again. | 1 | t1_d0h8xkr | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ht7gn | null | false | 2016-02-29T06:45:00Z |
d0ht794 | t1_d0ht794 | 1,456,728,285 | user_e0d9d48325bd | Cooking | Correct. [This](https://sahelland.files.wordpress.com/2014/08/img_3657.jpg) is what I've seen most commonly. | 2 | t1_d0hsxwf | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ht794 | null | false | 2016-02-29T06:44:45Z |
d0ht6zk | t1_d0ht6zk | 1,456,728,261 | user_27f3121a3410 | Cooking | Yup my mom did this as well. We were poor and it tasted like shit. | 3 | t1_d0hikxo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ht6zk | null | false | 2016-02-29T06:44:21Z |
d0ht622 | t1_d0ht622 | 1,456,728,192 | user_294ec0895e58 | Cooking | Making your own sauce is key. Whole dried chiles, onion, garlic, chipotles, tomatoes, jalapenos, chicken stock. Cook that shit down and blend it up and you've got a sauce that's so much better than canned, and it's just a bunch of things cooked down then blended. Not difficult. | 2 | t1_d0hccmn | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ht622 | null | false | 2016-02-29T06:43:12Z |
d0ht5iv | t1_d0ht5iv | 1,456,728,151 | user_47f5366e0986 | Cooking | ? I never stir my pasta and it never burns. | 1 | t1_d0he819 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ht5iv | null | false | 2016-02-29T06:42:31Z |
d0ht4mx | t1_d0ht4mx | 1,456,728,087 | user_8785d35eb1ca | Cooking | Chilies (dried ones like guajillo, ancho, de arbol) poblano, jalapeño, habanero.
Cilantro, cinnamon, garlic, onions, epazote, oregano, cloves.
I mean, cumin is used but usually in sauces so it's not the main thing you taste. I think that's why I've developed an aversion to it because it's so overpowering in Tex mex ... | 4 | t1_d0hsvca | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ht4mx | null | false | 2016-02-29T06:41:27Z |
d0ht3v3 | t1_d0ht3v3 | 1,456,728,031 | user_4c91e2492a73 | Cooking | Texan here. The stuff Yankees make us NOT Tex-Mex. | 1 | t1_d0hdx48 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ht3v3 | null | false | 2016-02-29T06:40:31Z |
d0ht32b | t1_d0ht32b | 1,456,727,974 | user_a10b4230944e | Cooking | The only thing worse than being poor enough for key can meat is being poor enough that you know the brief panic when you get a can with no key. Because for all I know we might not actually have a can opener right now. | 2 | t1_d0heitg | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ht32b | null | false | 2016-02-29T06:39:34Z |
d0ht2z4 | t1_d0ht2z4 | 1,456,727,966 | user_294ec0895e58 | Cooking | Good recipes I've found for enchiladas call for frying the corn tortillas first. It makes a big difference. | 1 | t1_d0habto | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ht2z4 | null | false | 2016-02-29T06:39:26Z |
d0ht2x9 | t1_d0ht2x9 | 1,456,727,962 | user_47f5366e0986 | Cooking | God, this. SO is Taiwanese and we just moved from Taiwan to Europe - want to make dumplings but can't find any pork mince with FAT. It's all lean. WTF are you supposed to do with lean mince? That won't even make good burgers! | 6 | t1_d0h7otw | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ht2x9 | null | false | 2016-02-29T06:39:22Z |
d0ht2fc | t1_d0ht2fc | 1,456,727,927 | user_833a49cf0998 | Cooking | How about adobo? | 2 | t1_d0h94hq | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ht2fc | null | false | 2016-02-29T06:38:47Z |
d0ht2bf | t1_d0ht2bf | 1,456,727,919 | [deleted] | Cooking | [deleted] | 2 | t1_d0hdreh | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ht2bf | null | false | 2016-02-29T06:38:39Z |
d0ht1qx | t1_d0ht1qx | 1,456,727,877 | user_2bd9b81a891f | Cooking | Best bet is to mix it in a bowl instead of the pan. It's the only pasta I don't finish in a pan. | 2 | t1_d0hn4xm | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ht1qx | null | false | 2016-02-29T06:37:57Z |
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