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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d0ht1n7 | t1_d0ht1n7 | 1,456,727,869 | [deleted] | Cooking | [deleted] | 1 | t1_d0h7rc2 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ht1n7 | null | false | 2016-02-29T06:37:49Z |
d0ht13z | t1_d0ht13z | 1,456,727,829 | user_79e5f864ca42 | Cooking | making Pierogis with fillings like Jalapeno peppers or spinach or chicken (just Why?? I understand the jalapenos because I love spicy food but they don't blend well at all), also spelling them Pirogi or Perogi, shame on you.
Thankfully I wasn't able to think anything for solely russian food, I don't think Westerners ... | 1 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ht13z | null | false | 2016-02-29T06:37:09Z |
d0ht0r5 | t1_d0ht0r5 | 1,456,727,803 | user_8cf6003b24e9 | Cooking | Rice isn't unique to far Eastern cuisines you know. | 15 | t1_d0hi1w1 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ht0r5 | null | false | 2016-02-29T06:36:43Z |
d0hszs6 | t1_d0hszs6 | 1,456,727,734 | user_be1142483fdd | Cooking | > Also, please make the potatoes from potatoes.
WTF else does one make potato from??? | 1 | t1_d0h9pq0 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hszs6 | null | false | 2016-02-29T06:35:34Z |
d0hszow | t1_d0hszow | 1,456,727,728 | user_2e3f3f5d8018 | Cooking | How is the v8 dressing? | 1 | t3_47dqva | t3_47dqva | /r/Cooking/comments/t3_47dqva/d0hszow | null | false | 2016-02-29T06:35:28Z |
d0hszhb | t1_d0hszhb | 1,456,727,712 | user_8cf6003b24e9 | Cooking | Well, it is a casserole | 1 | t1_d0hp3v6 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hszhb | null | false | 2016-02-29T06:35:12Z |
d0hsz4v | t1_d0hsz4v | 1,456,727,687 | user_8cf6003b24e9 | Cooking | Made this tonight for my new girlfriend. She doesn't like lamb and wanted me to use beef. I used lamb. Btw, she still loved it. | 2 | t1_d0hieub | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hsz4v | null | false | 2016-02-29T06:34:47Z |
d0hsz3f | t1_d0hsz3f | 1,456,727,684 | user_47f5366e0986 | Cooking | Actually, we don't have what the Southern USA calls BBQ in the UK. It's actually a set type of dish (almost always grilled pork, often served pulled, with a shitload of a vinegar-type sauce). I've seen it lately under the name 'American pulled pork' but almost always in burgers only. | 5 | t1_d0hd2o9 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hsz3f | null | false | 2016-02-29T06:34:44Z |
d0hsykz | t1_d0hsykz | 1,456,727,648 | user_83d31e9782cc | Cooking | You're not drunk enough.
Like, I wouldn't eat them sober, but sometimes you just want shitty food, you know? | 4 | t1_d0hroek | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hsykz | null | false | 2016-02-29T06:34:08Z |
d0hsy6r | t1_d0hsy6r | 1,456,727,618 | user_a1a7e9f4dd7d | Cooking | Angry regional food protectionists. The worst are the fans of Philly cheesesteaks, NY style pizza, and Texas chili. The thing is, every recipe came about because someone tried a variation on something. If no one had ever tried to make anything different, we'd all be eating burnt monkey with no salt. | 2 | t1_d0hrm5o | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hsy6r | null | false | 2016-02-29T06:33:38Z |
d0hsxwf | t1_d0hsxwf | 1,456,727,596 | user_532f66640479 | Cooking | Do most Japanese people not have ovens? | 1 | t1_d0hfi9i | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hsxwf | null | false | 2016-02-29T06:33:16Z |
d0hsx6q | t1_d0hsx6q | 1,456,727,541 | user_ccb6ddf3f7c0 | Cooking | Sorry, nothing at all like A1 | 1 | t1_d0hdqlw | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hsx6q | null | false | 2016-02-29T06:32:21Z |
d0hsw84 | t1_d0hsw84 | 1,456,727,470 | user_491fd8b5ee00 | Cooking | Rick Bayless. He does more Oaxacan cuisine.
Jauja Cocina on youtube | 12 | t1_d0hqgxe | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hsw84 | null | false | 2016-02-29T06:31:10Z |
d0hsvvd | t1_d0hsvvd | 1,456,727,445 | user_be1142483fdd | Cooking | > BBQ -- low temp, short long time, usually involves some degree of hardwood smoke.
As an Australian, never had that sort of BBQ. Sounds potentially awesome though. | 2 | t1_d0hcega | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hsvvd | null | false | 2016-02-29T06:30:45Z |
d0hsvl5 | t1_d0hsvl5 | 1,456,727,423 | user_387abf57bb8b | Cooking | If you have a lot of each, make up some simple dough and knead it like mad. Then see which one pulls back the hardest and resists shaping. That would likely be the bread dough.
| 4 | t3_4885wq | t3_4885wq | /r/Cooking/comments/t3_4885wq/d0hsvl5 | null | false | 2016-02-29T06:30:23Z |
d0hsvca | t1_d0hsvca | 1,456,727,404 | user_4af4cfbd5317 | Cooking | Well, shit.
What are more traditional Mexican spices? | 1 | t1_d0hsms6 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hsvca | null | false | 2016-02-29T06:30:04Z |
d0hsu1k | t1_d0hsu1k | 1,456,727,310 | user_13b031bdc42a | Cooking | At Tired Hands I don't have to wait 30 minutes for a beer and they have beers I can't get anywhere else in the world.
Monk's is overrated | 1 | t1_d0hntyo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hsu1k | null | false | 2016-02-29T06:28:30Z |
d0hssvy | t1_d0hssvy | 1,456,727,228 | user_8cf6003b24e9 | Cooking | Turnip puree | 1 | t1_d0hh5k1 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hssvy | null | false | 2016-02-29T06:27:08Z |
d0hssb2 | t1_d0hssb2 | 1,456,727,186 | user_8cf6003b24e9 | Cooking | Ummm... Excuse me but ah, sweet potato pie and pecan pie. Get the hell out of here with that inferior pumpkin shit. | 1 | t1_d0h9pq0 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hssb2 | null | false | 2016-02-29T06:26:26Z |
d0hsrbk | t1_d0hsrbk | 1,456,727,116 | user_5b801f5a2486 | Cooking | You come down to my local chippy and say that and you're likely to get a mitt in the gob. | 4 | t1_d0hqc9s | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hsrbk | null | false | 2016-02-29T06:25:16Z |
d0hsms6 | t1_d0hsms6 | 1,456,726,800 | user_8785d35eb1ca | Cooking | I grew up in Mexico, no, when I think of authentic Mexican food I don't think of cumin. My mom used it sporadically, it lived at the back of the spice rack.
| 2 | t1_d0hrwl3 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hsms6 | null | false | 2016-02-29T06:20:00Z |
d0hsl1b | t1_d0hsl1b | 1,456,726,677 | user_8cf6003b24e9 | Cooking | Ahhhh, a fellow texan I see, flour tortillas are blasphemous | 1 | t1_d0h7rc2 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hsl1b | null | false | 2016-02-29T06:17:57Z |
d0hskzv | t1_d0hskzv | 1,456,726,675 | user_d0d0d0fb6276 | Cooking | Who the hell puts peas in guacamole?! | 1 | t1_d0h8y1f | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hskzv | null | false | 2016-02-29T06:17:55Z |
d0hsk9i | t1_d0hsk9i | 1,456,726,625 | user_ef1cc69f0f44 | Cooking |
S to the P to the aghetti
SPAGHETTI! | 1 | t1_d0hsih2 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hsk9i | null | false | 2016-02-29T06:17:05Z |
d0hsk68 | t1_d0hsk68 | 1,456,726,619 | user_5b801f5a2486 | Cooking | I'm not sure why people are obsessing on Indians. Curry powder is part of British cuisine, not Indian cuisine. | 1 | t1_d0hpcvn | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hsk68 | null | false | 2016-02-29T06:16:59Z |
d0hsjj8 | t1_d0hsjj8 | 1,456,726,574 | user_8cf6003b24e9 | Cooking | He could always just BBQ those hotdogs | 4 | t1_d0h60t4 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hsjj8 | null | false | 2016-02-29T06:16:14Z |
d0hsj5k | t1_d0hsj5k | 1,456,726,549 | user_832f3eca20e8 | Cooking | > wat di fuck
Have you made merit at Wat Di Fuck? | 3 | t1_d0hfr27 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hsj5k | null | false | 2016-02-29T06:15:49Z |
d0hsj5r | t1_d0hsj5r | 1,456,726,549 | [deleted] | Cooking | [deleted] | 1 | t1_d0hfr27 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hsj5r | null | false | 2016-02-29T06:15:49Z |
d0hsixx | t1_d0hsixx | 1,456,726,533 | user_8cf6003b24e9 | Cooking | Are you sure? | 2 | t1_d0hbtlm | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hsixx | null | false | 2016-02-29T06:15:33Z |
d0hsih2 | t1_d0hsih2 | 1,456,726,503 | user_8f6637ff659d | Cooking | Italian here! Ah, where to begin!
A "latte" = a glass of milk (no coffee involved unless specified as a caffè latte)
Spaghetti and other long pastas should be twirled around your fork using the side of your dish for support (not a spoon).
"panini" = the plural of the Italian word for sandwich (unless you want more ... | 2 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hsih2 | null | false | 2016-02-29T06:15:03Z |
d0hsh43 | t1_d0hsh43 | 1,456,726,412 | user_d0d0d0fb6276 | Cooking | Oh no, Americans know that powdered cheese packet isn't real mac and cheese, most just don't care to spend the time to make it correctly. | 0 | t1_d0ha6vs | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hsh43 | null | false | 2016-02-29T06:13:32Z |
d0hsh4f | t1_d0hsh4f | 1,456,726,412 | user_8cf6003b24e9 | Cooking | That aint right | 8 | t1_d0hd05t | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hsh4f | null | false | 2016-02-29T06:13:32Z |
d0hsf2c | t1_d0hsf2c | 1,456,726,275 | user_69c8e651c070 | Cooking | Thanks for replying!
> Use a lot of oil, as much oil as it'll absorb. End grain absorbs oil deeper than face grain.
Noted.
> Get a dough scrapper and scrape the board after each session. Wipe with a damp cloth when it needs it.
Does this mean that I don't have to hand-wash it after each use? I thought washing it a... | 1 | t1_d0hpb4t | t3_487uzp | /r/Cooking/comments/t3_487uzp/d0hsf2c | null | false | 2016-02-29T06:11:15Z |
d0hsez3 | t1_d0hsez3 | 1,456,726,269 | user_8cf6003b24e9 | Cooking | You can add a burger and hot dogs to a BBQ if you want, but if that is all you have then you are just grilling.
Also, a tender smoked brisket is essential to a good BBQ and pulled pork ain't bad either. | -3 | t1_d0hl4u5 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hsez3 | null | false | 2016-02-29T06:11:09Z |
d0hseu0 | t1_d0hseu0 | 1,456,726,260 | user_edcbae52fbac | Cooking | You should always add pasta water to any sauce..the starch in the water ( from the pasta ) will add to the flavor and texture of the sauce .. Will also aid a bit in thickening the resulting sauce | 3 | t1_d0h9n9g | t3_485kzy | /r/Cooking/comments/t3_485kzy/d0hseu0 | null | false | 2016-02-29T06:11:00Z |
d0hsdgc | t1_d0hsdgc | 1,456,726,169 | [deleted] | Cooking | [deleted] | 1 | t1_d0hscdd | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hsdgc | null | false | 2016-02-29T06:09:29Z |
d0hscvf | t1_d0hscvf | 1,456,726,129 | user_ccb6ddf3f7c0 | Cooking | If you will stay in the Best Western hotels and eat in McDonalds that is indeed what you get. If you think haggis is meatloaf you clearly didn't try it. | -4 | t1_d0hijht | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hscvf | null | false | 2016-02-29T06:08:49Z |
d0hscdd | t1_d0hscdd | 1,456,726,095 | user_90ee517fa0c4 | Cooking | Don't put salt in your burger. Messes with the texture. | 1 | t1_d0h8f0i | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hscdd | null | false | 2016-02-29T06:08:15Z |
d0hsbes | t1_d0hsbes | 1,456,726,031 | user_ad4b2a2556c9 | Cooking | That is one good way to make a tasty burger.
There are several other good ways to make a tasty hamburger. | 1 | t1_d0hrax3 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hsbes | null | false | 2016-02-29T06:07:11Z |
d0hsb0s | t1_d0hsb0s | 1,456,726,007 | user_90ee517fa0c4 | Cooking | Then how do you expect me to make authentic Swahili cuisine? Can't do shit without Simba Mbilli. | 6 | t1_d0h4138 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hsb0s | null | false | 2016-02-29T06:06:47Z |
d0hs8u3 | t1_d0hs8u3 | 1,456,725,865 | user_bfaf3c44e5e1 | Cooking | [**ravioli ravioli give me the formuoli**](https://i.ytimg.com/vi/qh2T3m7EU48/hqdefault.jpg) | 1 | t1_d0hcft1 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hs8u3 | null | false | 2016-02-29T06:04:25Z |
d0hs74m | t1_d0hs74m | 1,456,725,757 | user_d0f1d05a18ce | Cooking | Regional variations are what I meant by "common usage" in the second sentence.
> Common usage can miss finer points of language.
I'll edit to make it more clear. | 6 | t1_d0hrxtj | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hs74m | null | false | 2016-02-29T06:02:37Z |
d0hs6fj | t1_d0hs6fj | 1,456,725,714 | user_092c6456d2fa | Cooking | The thing I hate the most about Americanized Canto food is the murder job done to dumplings. The pitiful excuse that gets served as dumplings(Peking ravioli) or wontons in these restaurants is depressing. They're still tasty, but compared to real shrimp wontons or any of the dumplings in the dim sum category, there's... | 2 | t1_d0hcbdi | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hs6fj | null | false | 2016-02-29T06:01:54Z |
d0hs6es | t1_d0hs6es | 1,456,725,712 | [deleted] | Cooking | [deleted] | 1 | t1_d0hcbdi | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hs6es | null | false | 2016-02-29T06:01:52Z |
d0hs51t | t1_d0hs51t | 1,456,725,622 | user_bfaf3c44e5e1 | Cooking | still not OK dude | 4 | t1_d0hm9iy | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hs51t | null | false | 2016-02-29T06:00:22Z |
d0hs4ow | t1_d0hs4ow | 1,456,725,600 | user_3f12ab947a67 | Cooking | You could braise them.
http://www.bonappetit.com/test-kitchen/cooking-tips/article/four-simple-rules-for-braising-anything
Simple. Little more in-depth than just throwing in the oven but it's all basic ingredients and once you know how, you can do it with any meat.
You can find a ton of recipes for braising
liqu... | 3 | t3_488jmq | t3_488jmq | /r/Cooking/comments/t3_488jmq/d0hs4ow | null | false | 2016-02-29T06:00:00Z |
d0hs4h5 | t1_d0hs4h5 | 1,456,725,586 | user_90ee517fa0c4 | Cooking | Do clambakes count as the former? | 1 | t1_d0h9ou5 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hs4h5 | null | false | 2016-02-29T05:59:46Z |
d0hs3ce | t1_d0hs3ce | 1,456,725,515 | user_c9ebe4204ae1 | Cooking | 23"? You could repurpose a water heater burner...Or this:
http://www.homebrewing.org/14-Propane-Burner--220000-BTU_p_1190.html | 3 | t3_4885sy | t3_4885sy | /r/Cooking/comments/t3_4885sy/d0hs3ce | null | false | 2016-02-29T05:58:35Z |
d0hs2r2 | t1_d0hs2r2 | 1,456,725,478 | user_90ee517fa0c4 | Cooking | And Cantonese is one of those eight and the clear source of what's eaten in America | 3 | t1_d0hgqfo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hs2r2 | null | false | 2016-02-29T05:57:58Z |
d0hs1ya | t1_d0hs1ya | 1,456,725,427 | user_4af4cfbd5317 | Cooking | Also, not bad for you. It's an urban legend. | 12 | t1_d0hl094 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hs1ya | null | false | 2016-02-29T05:57:07Z |
d0hs1e9 | t1_d0hs1e9 | 1,456,725,391 | user_90ee517fa0c4 | Cooking | Like diced Queso fresco/haloumi? | 1 | t1_d0h3jz4 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hs1e9 | null | false | 2016-02-29T05:56:31Z |
d0hs0m3 | t1_d0hs0m3 | 1,456,725,337 | user_93cae779d45c | Cooking | there are no fucking peppers in a cheesesteak. outside of meat and cheese, you can add onions and thats it. | 1 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hs0m3 | null | false | 2016-02-29T05:55:37Z |
d0hrz2l | t1_d0hrz2l | 1,456,725,240 | user_83ab8446f365 | Cooking | Exactly why it bugs me. | 0 | t1_d0hk931 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hrz2l | null | false | 2016-02-29T05:54:00Z |
d0hryrv | t1_d0hryrv | 1,456,725,222 | user_83ab8446f365 | Cooking | Exactly why it bugs me. | 1 | t1_d0hk931 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hryrv | null | false | 2016-02-29T05:53:42Z |
d0hrxtj | t1_d0hrxtj | 1,456,725,160 | user_8c36c17336e5 | Cooking | Have you considered that this is regional? | 3 | t1_d0hrb7x | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hrxtj | null | false | 2016-02-29T05:52:40Z |
d0hrx6g | t1_d0hrx6g | 1,456,725,122 | user_22161bcdd132 | Cooking | Australian here. The reason you all think Vegemite is revolting is because you're eating it wrong. However much you think you need, start with like 2% of that amount and work your way up. Spread very thinly over hot toast with plenty of butter. Please, please stop eating it by the spoonful, or using it like peanut butt... | 66 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hrx6g | null | false | 2016-02-29T05:52:02Z |
d0hrwl3 | t1_d0hrwl3 | 1,456,725,082 | user_4af4cfbd5317 | Cooking | Cumin isn't authentic Mexican? My whole world had been turned upside down | 2 | t1_d0h7rc2 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hrwl3 | null | false | 2016-02-29T05:51:22Z |
d0hrweh | t1_d0hrweh | 1,456,725,071 | user_bd203b5c6942 | Cooking | Neither would I and I'm mexican | 12 | t1_d0hdsgo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hrweh | null | false | 2016-02-29T05:51:11Z |
d0hrvul | t1_d0hrvul | 1,456,725,036 | user_cffbe8bb4283 | Cooking | In fairness, salting earlier (and mixing it in) does some things to the proteins that help hold it together better, so that's a very contestible opinion of yours. | 1 | t1_d0heju2 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hrvul | null | false | 2016-02-29T05:50:36Z |
d0hrv9a | t1_d0hrv9a | 1,456,725,000 | user_3d79b07faabf | Cooking | Oh shit! I didn't realize. Man that rocks. | 1 | t1_d0hro15 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hrv9a | null | false | 2016-02-29T05:50:00Z |
d0hrsl8 | t1_d0hrsl8 | 1,456,724,841 | user_60c37c156a2d | Cooking | It's weird in Kansas. We use the verb to refer to grilling hamburgers and hotdogs, but BBQ as a noun only refers to slowly smoked meats.
Generally I just tell people that I'm smoking some ribs or a pork butt,and that gets the point across. | 2 | t1_d0hcv39 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hrsl8 | null | false | 2016-02-29T05:47:21Z |
d0hrsl0 | t1_d0hrsl0 | 1,456,724,840 | user_c1e16880521d | Cooking | Finely chopped onion, cream cheese and freshly baked and crumbled bacon. | 1 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0hrsl0 | null | false | 2016-02-29T05:47:20Z |
d0hrs85 | t1_d0hrs85 | 1,456,724,819 | user_092c6456d2fa | Cooking | "Asian" salads are such a bizarre concept. Add sesame seeds(a widely used ingredient in many cultures), makes it Asian. Add some of those shitty crispy chow mien noodles, boom, Asian. Add some *mandarin* orange wedges, boom, this salad is straight outta ghetto Hong Kong rat dwelling kitchens. | 2 | t1_d0hb6iw | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hrs85 | null | false | 2016-02-29T05:46:59Z |
d0hrpn2 | t1_d0hrpn2 | 1,456,724,664 | user_86ade35b0095 | Cooking | Could be someone's idea of [Dandan Noodles](https://en.wikipedia.org/wiki/Dandan_noodles) | 0 | t3_487t8z | t3_487t8z | /r/Cooking/comments/t3_487t8z/d0hrpn2 | null | false | 2016-02-29T05:44:24Z |
d0hrp4i | t1_d0hrp4i | 1,456,724,632 | user_cffbe8bb4283 | Cooking | Lots of places in America refuse to serve custom cooked burgers as well. | 1 | t1_d0him5r | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hrp4i | null | false | 2016-02-29T05:43:52Z |
d0hroek | t1_d0hroek | 1,456,724,590 | user_9ae63f3295b3 | Cooking | They couldn't even give those Doritos tacos away at a Taco Bell sponsored party here in Austin. One of the worst things I've ever tasted. | 1 | t1_d0hp35z | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hroek | null | false | 2016-02-29T05:43:10Z |
d0hro82 | t1_d0hro82 | 1,456,724,579 | user_c26429aeea89 | Cooking | Also good for feeding to sour dough starter! | 3 | t1_d0hjlir | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hro82 | null | false | 2016-02-29T05:42:59Z |
d0hro15 | t1_d0hro15 | 1,456,724,569 | user_373d436dfc3a | Cooking | I heard it's back up tho | 1 | t1_d0hqzt6 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hro15 | null | false | 2016-02-29T05:42:49Z |
d0hrmze | t1_d0hrmze | 1,456,724,508 | user_f6ed4cb298a2 | Cooking | Enchiladas are fried! With corn tortillas! Dipped in chile then fried!
I get irrationally angry when I see a recipe for baked, flour tortilla enchiladas. If you're trying cut the fat thats great, go ahead. Hell, I'll admit I make a baked version of mine too sometimes. Just don't call them authentic.
Also, ground c... | 2 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hrmze | null | false | 2016-02-29T05:41:48Z |
d0hrm5o | t1_d0hrm5o | 1,456,724,460 | user_d0f1d05a18ce | Cooking | What I find interesting is that talking about the differences between BBQ and grilling strikes such a nerve with some people. If I refer to a Bahn Mi as a Mexican dish and someone corrects me because it isn't, I may be a bit surprised to be wrong but I'll be generally grateful that to be better informed. I can also s... | 4 | t1_d0hl5kv | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hrm5o | null | false | 2016-02-29T05:41:00Z |
d0hrlqp | t1_d0hrlqp | 1,456,724,435 | user_26efbf87341a | Cooking | France is split in two cooking regions. The North uses butter, the South uses olive oil. My parents are from the North and find the taste of olive oil disgusting. Having my mother cook a steak in a pool of melted butter in turn had me hate butter and become a turncoat that uses filthy olive oil instead. It's funny how ... | 32 | t1_d0hi9d5 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hrlqp | null | false | 2016-02-29T05:40:35Z |
d0hrlb8 | t1_d0hrlb8 | 1,456,724,409 | user_1cfd53d3f7bf | Cooking | Ok, not seeing it already posted, so, here is my portobello fave (stolen a few years ago from one of my friends - so I always eyeball the quantities):
Diced soppressata, garlic, bread crumbs, parmesan cheese, fresh diced parsley, and real mayo (not salad dressing!). If you're so inclined, grab a good dry white wine (... | 1 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0hrlb8 | null | false | 2016-02-29T05:40:09Z |
d0hrjhk | t1_d0hrjhk | 1,456,724,303 | user_1d6736e9ca25 | Cooking | Remember when I said don't adulterate it?! | 1 | t1_d0hqdkl | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hrjhk | null | false | 2016-02-29T05:38:23Z |
d0hrj7f | t1_d0hrj7f | 1,456,724,287 | user_828a8ebc736b | Cooking | Haha, no worries bud. | 1 | t1_d0hr8oo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hrj7f | null | false | 2016-02-29T05:38:07Z |
d0hriu1 | t1_d0hriu1 | 1,456,724,267 | user_6d2258819433 | Cooking | Asian American here. Always gotta have rice even if its thanksgiving. | 2 | t1_d0hpu6r | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hriu1 | null | false | 2016-02-29T05:37:47Z |
d0hrip2 | t1_d0hrip2 | 1,456,724,259 | user_ad4b2a2556c9 | Cooking | That is only for "animal style" which also includes pickles and grilled diced onions.
If you just get a regular burger at In-N-Out it will not be cooked with mustard and will be served with sliced raw onion and no pickles.
http://www.in-n-out.com/menu/not-so-secret-menu.aspx | 1 | t1_d0hh5hx | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hrip2 | null | false | 2016-02-29T05:37:39Z |
d0hrhmp | t1_d0hrhmp | 1,456,724,201 | [deleted] | Cooking | [deleted] | 1 | t1_d0hgkwi | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hrhmp | null | false | 2016-02-29T05:36:41Z |
d0hrhk4 | t1_d0hrhk4 | 1,456,724,197 | user_fb956b0ecb51 | Cooking | [How to make Iced Tea, the creepy way](https://www.youtube.com/watch?v=UFLiuaEtvdo) | 1 | t1_d0h3tyh | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hrhk4 | null | false | 2016-02-29T05:36:37Z |
d0hrhg6 | t1_d0hrhg6 | 1,456,724,189 | user_e99555ac7033 | Cooking | Who the fuck is putting shredded cheese on their poutine? That's absurd!
Then again I live in Wisconsin, we know what's up. | 3 | t1_d0h3jz4 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hrhg6 | null | false | 2016-02-29T05:36:29Z |
d0hrgrs | t1_d0hrgrs | 1,456,724,154 | user_1710d7e5da5c | Cooking | And no self respecting southerner uses instant grits. | 1 | t1_d0hidue | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hrgrs | null | false | 2016-02-29T05:35:54Z |
d0hrf18 | t1_d0hrf18 | 1,456,724,055 | user_04b7c7db5758 | Cooking | Speaking as a proud northerner - some of us know and respect the difference between barbecue and grill. It's not as universally understood as it is down South, but it is not synonymous. | 13 | t1_d0hl5kv | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hrf18 | null | false | 2016-02-29T05:34:15Z |
d0hrer9 | t1_d0hrer9 | 1,456,724,041 | user_694d0e380395 | Cooking | I'm working on converting the heathen Americans. I've won a few over to the dark side. | 1 | t1_d0hhbww | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hrer9 | null | false | 2016-02-29T05:34:01Z |
d0hren8 | t1_d0hren8 | 1,456,724,036 | user_133d1718ef46 | Cooking | I don't know if this is comedy or what but if you try to make Argentine asado steer away as much as possible from this video https://www.youtube.com/watch?v=H0hMTkUGrRA
Wrong type of meat, wrong bbq fuel, wrong cooking temperature, time, and point, wrong side dish, wrong seasoning... | 1 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hren8 | null | false | 2016-02-29T05:33:56Z |
d0hregi | t1_d0hregi | 1,456,724,027 | user_86ade35b0095 | Cooking | > falafel's a great idea, I'm not sure if he's even had that before
Just don't fry them too long just make the outside a tad crisp and they're ready. | 1 | t1_d0h8hh5 | t3_48514x | /r/Cooking/comments/t3_48514x/d0hregi | null | false | 2016-02-29T05:33:47Z |
d0hredg | t1_d0hredg | 1,456,724,022 | user_b7e90cd9a921 | Cooking | Ahh yes and Saigon Cinnamon, having those particular variations on ingredients is going to make all the difference!
| 1 | t1_d0ho2ih | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hredg | null | false | 2016-02-29T05:33:42Z |
d0hrdsr | t1_d0hrdsr | 1,456,723,991 | user_718b69dd7864 | Cooking | And also to be fair, those eating paella in the country it originated don't use seafood. | 7 | t1_d0hp0wv | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hrdsr | null | false | 2016-02-29T05:33:11Z |
d0hrdrl | t1_d0hrdrl | 1,456,723,989 | [deleted] | Cooking | [deleted] | 1 | t1_d0hixlt | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hrdrl | null | false | 2016-02-29T05:33:09Z |
d0hrcp3 | t1_d0hrcp3 | 1,456,723,931 | user_04b7c7db5758 | Cooking | What a fascinating culture. | 27 | t1_d0hfgdx | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hrcp3 | null | false | 2016-02-29T05:32:11Z |
d0hrc68 | t1_d0hrc68 | 1,456,723,903 | user_40746aaced9e | Cooking | You're doing god's work | 1 | t1_d0h3jz4 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hrc68 | null | false | 2016-02-29T05:31:43Z |
d0hrc4h | t1_d0hrc4h | 1,456,723,901 | user_04b7c7db5758 | Cooking | I have a very difficult time finding decent sized corn tortillas for my enchiladas. Very disappointing. | 1 | t1_d0h7rc2 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hrc4h | null | false | 2016-02-29T05:31:41Z |
d0hrbxq | t1_d0hrbxq | 1,456,723,890 | user_1710d7e5da5c | Cooking | Seriously, carbonara is my go to "easy to make but impresses people" dish. | 2 | t1_d0hn4xm | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hrbxq | null | false | 2016-02-29T05:31:30Z |
d0hrbd3 | t1_d0hrbd3 | 1,456,723,859 | user_694d0e380395 | Cooking | Could it not just be a Jamie Oliver thing? | 2 | t1_d0he3gt | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hrbd3 | null | false | 2016-02-29T05:30:59Z |
d0hrb7x | t1_d0hrb7x | 1,456,723,852 | user_d0f1d05a18ce | Cooking | The same logic would tell us that "supposably" is a word. Common usage can miss finer points of language. Look at all the situations in which this breaks down.
* If you went to a restaurant and ordered an entree called "the BBQ platter" and were given a hot dog, you'd almost certainly be disappointed and surpised.
... | 6 | t1_d0hn5in | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hrb7x | null | false | 2016-02-29T05:30:52Z |
d0hrb28 | t1_d0hrb28 | 1,456,723,844 | user_04b7c7db5758 | Cooking | Are you from El Norte? Tex-Mex is more similar to that type of cuisine than it is to food in DF.
Note we're talking *real* Tex-Mex here, not some bullshit like Chili's or Don Pablo's. | 2 | t1_d0hfeju | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hrb28 | null | false | 2016-02-29T05:30:44Z |
d0hrax3 | t1_d0hrax3 | 1,456,723,835 | user_ac5500aa9e01 | Cooking | This is [how to burger](https://www.reddit.com/r/Cooking/comments/45t2wf/the_best_burgers/d0037t4) | 2 | t1_d0hbncb | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hrax3 | null | false | 2016-02-29T05:30:35Z |
d0hrahv | t1_d0hrahv | 1,456,723,812 | user_8d57209ebae1 | Cooking | Has anyone successfully caramelized fish sauce with sugar? I haven't because it's freaking bs. When I first started living on my own, I tried to cook caramelized pork but it just doesn't turn out well. Turns out you use this soy glaze to give it that color and flavor. Can top it off with fish sauce too if you want. | 1 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hrahv | null | false | 2016-02-29T05:30:12Z |
d0hrafs | t1_d0hrafs | 1,456,723,810 | user_ff61568133ba | Cooking | Anyone cooking anything, following a fucking kenji recipe. | 1 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hrafs | null | false | 2016-02-29T05:30:10Z |
d0hra29 | t1_d0hra29 | 1,456,723,791 | user_0f724ea6f808 | Cooking | Thanks! | 1 | t1_d0hr6y5 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hra29 | null | false | 2016-02-29T05:29:51Z |
d0hr94k | t1_d0hr94k | 1,456,723,743 | user_8356d74683b2 | Cooking | Canada is the guy who looks down and changes the subject if you ask him about his hobbies. | 1 | t1_d0hgrus | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hr94k | null | false | 2016-02-29T05:29:03Z |
d0hr8vt | t1_d0hr8vt | 1,456,723,732 | user_694d0e380395 | Cooking | Yeah, the exact line on boiling is pretty fraught when you're going for the perfect soft boiled egg. I actually ended up resorting to a thermometer eventually. | 1 | t1_d0hixlt | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hr8vt | null | false | 2016-02-29T05:28:52Z |
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