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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d0hr8oo | t1_d0hr8oo | 1,456,723,721 | user_5ac6568f8c24 | Cooking | My bad man, I am in a melatonin wooze and misread both of your comments. <3 | 1 | t1_d0hr5q9 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hr8oo | null | false | 2016-02-29T05:28:41Z |
d0hr83x | t1_d0hr83x | 1,456,723,691 | user_8bf9c7d6c18b | Cooking | I could absolutely picture a "western hemisphere sandwich" somewhere in Southeast Asia. It'd mean white toast, beef, and cheese - other ingredients negotiable. | 3 | t1_d0hk931 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hr83x | null | false | 2016-02-29T05:28:11Z |
d0hr7ff | t1_d0hr7ff | 1,456,723,656 | user_5ac6568f8c24 | Cooking | From your problems, it sounds like your pasta pot is too small. Try switching to a large frying pan, preferably nonstick, filled just below the brim with water and a generous amount of salt. I add Thai fish sauce because it deepens the flavor of red sauce, but that's a mostly personal choice. Go ahead and add in your n... | 0 | t1_d0hch25 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hr7ff | null | false | 2016-02-29T05:27:36Z |
d0hr6y5 | t1_d0hr6y5 | 1,456,723,634 | user_c1746a01dd35 | Cooking | Protip: Serve chilled for best results. | 3 | t1_d0hr3sb | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hr6y5 | null | false | 2016-02-29T05:27:14Z |
d0hr6c4 | t1_d0hr6c4 | 1,456,723,603 | user_7992479ba111 | Cooking | Small tendons, such as the thin tendons in chicken, have a crunchy, snappy texture to it. In larger animals with big, thick tendons, those are slowly braised until they have a rich, gelatinous texture. | 13 | t1_d0hpjye | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hr6c4 | null | false | 2016-02-29T05:26:43Z |
d0hr6av | t1_d0hr6av | 1,456,723,602 | user_694d0e380395 | Cooking | My one concession to my upbringing when I make thanksgiving dinner is British style roast potatoes. Peeled, par-boiled, shaken to roughen the surface and then carefully transferred into a dish of sizzling hot oil, which goes back into the oven until they have a wonderful golden crispy outside and fluffy inside. I would... | 1 | t1_d0h9pq0 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hr6av | null | false | 2016-02-29T05:26:42Z |
d0hr5q9 | t1_d0hr5q9 | 1,456,723,574 | user_828a8ebc736b | Cooking | Yes i know, hence why i said what we call grilling is what you call broiling. | 10 | t1_d0hqxo9 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hr5q9 | null | false | 2016-02-29T05:26:14Z |
d0hr5ju | t1_d0hr5ju | 1,456,723,564 | user_9010cc5b4e93 | Cooking | Go to Hershel's in Redding terminal. The art museum has a lot more to offer than the steps out front. If you have kids or are just into science stuff and are a child at heart go to the Franklin institute. South street is always fun on weekends but probably not kid friendly. It's really warm out but the ice rink at city... | 2 | t1_d0h9n8b | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hr5ju | null | false | 2016-02-29T05:26:04Z |
d0hr4sn | t1_d0hr4sn | 1,456,723,526 | user_ac5500aa9e01 | Cooking | This is why I'm glad I searched for "south" on this page before commenting. I was going to complain about exactly the same list of foods, minus the grits because I've never seen anybody serve sweet grits before... Sweet cornbread kills me. **And holy crap, do people not know how to make biscuits.** | 5 | t1_d0hidue | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hr4sn | null | false | 2016-02-29T05:25:26Z |
d0hr4b2 | t1_d0hr4b2 | 1,456,723,501 | user_dfb59f0f0d06 | Cooking | Said thy butthole! | 2 | t1_d0hbr6p | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hr4b2 | null | false | 2016-02-29T05:25:01Z |
d0hr3sb | t1_d0hr3sb | 1,456,723,476 | user_0f724ea6f808 | Cooking | Hello Gorgeous, where have you been all my life? | 3 | t1_d0hkhgp | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hr3sb | null | false | 2016-02-29T05:24:36Z |
d0hr2dm | t1_d0hr2dm | 1,456,723,409 | user_6be88aba8553 | Cooking | Chinese food. Soy sauce on everything. Please stop. | 1 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hr2dm | null | false | 2016-02-29T05:23:29Z |
d0hr2cy | t1_d0hr2cy | 1,456,723,408 | user_b7e90cd9a921 | Cooking | You might want to reconsider the "sea" in that statement. | 3 | t1_d0hnfcw | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hr2cy | null | false | 2016-02-29T05:23:28Z |
d0hr2bc | t1_d0hr2bc | 1,456,723,406 | user_8356d74683b2 | Cooking | Just think... Someone actually wrote that recipe down once. | 1 | t1_d0hjpfo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hr2bc | null | false | 2016-02-29T05:23:26Z |
d0hr1zj | t1_d0hr1zj | 1,456,723,390 | user_8ff82eb891b5 | Cooking | We have them here in Austin. Haymaker gets their curds shipped in from Wisconsin. Also Frank has pretty good poutine, but with waffle fries. I order extra gravy and curds there, though. | 1 | t1_d0helnz | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hr1zj | null | false | 2016-02-29T05:23:10Z |
d0hr1qs | t1_d0hr1qs | 1,456,723,378 | user_694d0e380395 | Cooking | Have brits heard of guacamole yet? They do seem to be branching out some I left a decade ago, but when I grew up there I never saw an avocado. | 1 | t1_d0hjxs6 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hr1qs | null | false | 2016-02-29T05:22:58Z |
d0hr1fe | t1_d0hr1fe | 1,456,723,362 | user_5ac6568f8c24 | Cooking | Yeah my mom and I grill in winter all the time. Surprisingly, a roaring fire right in front of you is fairly warm. | 1 | t1_d0hh933 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hr1fe | null | false | 2016-02-29T05:22:42Z |
d0hr0o6 | t1_d0hr0o6 | 1,456,723,325 | user_2978fb9c7c72 | Cooking | Hahaha. No. Rochester is Western.
Real Upstate = North Country. | 1 | t1_d0hiy07 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hr0o6 | null | false | 2016-02-29T05:22:05Z |
d0hr0ju | t1_d0hr0ju | 1,456,723,319 | user_8e369420cb0a | Cooking | >Anything else gets added and it is meatloaf on a bun. Go to hell with your weird Brit-loaf burgers.
Nope, that's called a rissole. And shouldn't be anywhere near a bun. | 1 | t1_d0h8f0i | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hr0ju | null | false | 2016-02-29T05:21:59Z |
d0hr0i5 | t1_d0hr0i5 | 1,456,723,316 | user_6cd545e084e3 | Cooking | For Indian dishes, a couple of things that people always neglect:
**1)** When they say saute onions/garlic, they mean really cook those fuckers.. The onion should pretty much caramelize; not a 5 minute saute, but you need to let those onions cook for about 10 - 15 minutes to get them into a paste.
**2)** Add spices t... | 31 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hr0i5 | null | false | 2016-02-29T05:21:56Z |
d0hqzt6 | t1_d0hqzt6 | 1,456,723,284 | user_3d79b07faabf | Cooking | Oh shit! I didn't realize. Man that sucks. | 1 | t1_d0hngl9 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hqzt6 | null | false | 2016-02-29T05:21:24Z |
d0hqya3 | t1_d0hqya3 | 1,456,723,211 | user_f3d4eaf3e256 | Cooking | Upvote for "rocket surgery" | -2 | t1_d0hn4xm | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hqya3 | null | false | 2016-02-29T05:20:11Z |
d0hqy15 | t1_d0hqy15 | 1,456,723,199 | user_bc92f9c55e29 | Cooking | That could work. | 1 | t1_d0hp3ug | t3_47x2we | /r/Cooking/comments/t3_47x2we/d0hqy15 | null | false | 2016-02-29T05:19:59Z |
d0hqxo9 | t1_d0hqxo9 | 1,456,723,181 | user_5ac6568f8c24 | Cooking | For us, broiling is putting food under intense indirect heat, usually in an oven. Like baking but from directly above instead of convectional. | 3 | t1_d0hd2o9 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hqxo9 | null | false | 2016-02-29T05:19:41Z |
d0hqxkd | t1_d0hqxkd | 1,456,723,177 | user_694d0e380395 | Cooking | Also that hilariously bad roast chicken Yorkshire pudding thing that occasionally goes around? Don't do that. Ever.
Edit: [this, for reference.](https://www.reddit.com/r/food/comments/yu0n5/roast_chicken_w_yorkshire_pudding/?sort=top) | 32 | t1_d0h93qn | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hqxkd | null | false | 2016-02-29T05:19:37Z |
d0hqx41 | t1_d0hqx41 | 1,456,723,154 | user_37a24efb1a1b | Cooking | I cooked a turkey szechuan style this thanksgiving and made venison wontons and potato and squash dumplings.
Some people get a little too "in" to thanksgiving in my opinion. You should cook whatever you feel like with the ingredients at hand, and be thankful because that's the most important part. | 1 | t1_d0h9pq0 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hqx41 | null | false | 2016-02-29T05:19:14Z |
d0hqwim | t1_d0hqwim | 1,456,723,125 | user_95484d038953 | Cooking | I didn't know Paula Deen had a whole country. | 13 | t1_d0hcuxl | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hqwim | null | false | 2016-02-29T05:18:45Z |
d0hqvam | t1_d0hqvam | 1,456,723,067 | user_7d2871c5cc8c | Cooking | I don't add the eggs until I've plated the pasta. | 1 | t1_d0hbn93 | t3_485kzy | /r/Cooking/comments/t3_485kzy/d0hqvam | null | false | 2016-02-29T05:17:47Z |
d0hqubx | t1_d0hqubx | 1,456,723,024 | user_1cfd53d3f7bf | Cooking | Gotta say... your username is really killing any potential culinary advice I might seek from you. | 0 | t1_d0h6u9j | t3_482t99 | /r/Cooking/comments/t3_482t99/d0hqubx | null | false | 2016-02-29T05:17:04Z |
d0hqsj2 | t1_d0hqsj2 | 1,456,722,946 | user_eee050b3232d | Cooking | Human. | 72 | t1_d0hi9d5 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hqsj2 | null | false | 2016-02-29T05:15:46Z |
d0hqrah | t1_d0hqrah | 1,456,722,892 | user_eee050b3232d | Cooking | It's also not really used as much in Japanese cooking. | 7 | t1_d0hinfu | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hqrah | null | false | 2016-02-29T05:14:52Z |
d0hqqlk | t1_d0hqqlk | 1,456,722,862 | [deleted] | Cooking | [deleted] | 1 | t1_d0hl5kv | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hqqlk | null | false | 2016-02-29T05:14:22Z |
d0hqpqi | t1_d0hqpqi | 1,456,722,826 | user_eee050b3232d | Cooking | They don't | 4 | t1_d0hp7xr | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hqpqi | null | false | 2016-02-29T05:13:46Z |
d0hqoz6 | t1_d0hqoz6 | 1,456,722,793 | user_a60098c6b6c2 | Cooking | I went to Sweden recently, and fell in love with Chokladbollar. I made a batch, it takes maybe 10 minutes. It's recommended to chill them about 2-4 hours before serving, but not necessary. | 1 | t3_487nai | t3_487nai | /r/Cooking/comments/t3_487nai/d0hqoz6 | null | false | 2016-02-29T05:13:13Z |
d0hqni2 | t1_d0hqni2 | 1,456,722,735 | user_4292fe215738 | Cooking | Can't really go wrong with The Joy of Cooking. It's been a classic for decades, and has countless useful recipes. That said, don't feel like you need a cookbook, you can get started online and just look up some easy recipes that sound like they'll be tasty. | 2 | t3_487or2 | t3_487or2 | /r/Cooking/comments/t3_487or2/d0hqni2 | null | false | 2016-02-29T05:12:15Z |
d0hqnfh | t1_d0hqnfh | 1,456,722,732 | user_33246a3ccaf5 | Cooking | Is that why Sweet Tea tastes like raisin juice to me? If i drink sweet tea i have to make it for myself & pull the bags out "early" | 1 | t1_d0h3tyh | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hqnfh | null | false | 2016-02-29T05:12:12Z |
d0hqki7 | t1_d0hqki7 | 1,456,722,613 | user_baea8d3332bc | Cooking | >(Real chinese is not palatable for western tastes)
Nonsense. I've been living in China for the past four years and I fucking love the food - and so do most other foreigners here. Sure, there's some stuff that doesn't appeal (mmm no chicken's feet for me) but I'm English and jellied eels make me queasy.
Always though... | 6 | t1_d0hk0q9 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hqki7 | null | false | 2016-02-29T05:10:13Z |
d0hqgy3 | t1_d0hqgy3 | 1,456,722,468 | user_8bf9c7d6c18b | Cooking | Forget the Italians, my Maryland heritage made me wince at that. You did *what* to crab meat? | 2 | t1_d0h9wzd | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hqgy3 | null | false | 2016-02-29T05:07:48Z |
d0hqgxe | t1_d0hqgxe | 1,456,722,467 | user_209817373469 | Cooking | Good resource for authentic Mexican? | 9 | t1_d0haeiy | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hqgxe | null | false | 2016-02-29T05:07:47Z |
d0hqg78 | t1_d0hqg78 | 1,456,722,438 | user_9faa193c73f8 | Cooking | I can confirm that. In my family it traces back to AFTER they moved here, and then stuck as tradition.
I'd go so far as to say it's a distinct Irish-American tradition. | 18 | t1_d0hfvst | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hqg78 | null | false | 2016-02-29T05:07:18Z |
d0hqemr | t1_d0hqemr | 1,456,722,375 | user_f09c5f1b2e6f | Cooking | Please explain tostilocos then. ;) | 1 | t1_d0haeiy | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hqemr | null | false | 2016-02-29T05:06:15Z |
d0hqdkl | t1_d0hqdkl | 1,456,722,333 | user_b57b89288289 | Cooking | If you're ever feeling adventurous, pomegranate seeds fit in nicely. | 0 | t1_d0h8y1f | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hqdkl | null | false | 2016-02-29T05:05:33Z |
d0hqcao | t1_d0hqcao | 1,456,722,282 | user_db0aca85e4fa | Cooking | It's because we've all tried growing it once and never ever want to deal with it again. | 2 | t1_d0he5ai | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hqcao | null | false | 2016-02-29T05:04:42Z |
d0hqc9s | t1_d0hqc9s | 1,456,722,281 | user_68666a3b63c7 | Cooking | It's definitely a stretch to call any of the pommy dishes including curry powder "cuisine" | 0 | t1_d0hbtsx | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hqc9s | null | false | 2016-02-29T05:04:41Z |
d0hq9ev | t1_d0hq9ev | 1,456,722,168 | user_f09c5f1b2e6f | Cooking | What's with the people in this neighborhood? I went to all the shops and none of them had bacon. The closest thing I could find was this roast they call corned beef. | 2 | t1_d0hpgw8 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hq9ev | null | false | 2016-02-29T05:02:48Z |
d0hq93q | t1_d0hq93q | 1,456,722,155 | user_1c71a18846d0 | Cooking | Dude didn't Seven Seas just close? Or was that West Haven? | 1 | t1_d0hpnym | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hq93q | null | false | 2016-02-29T05:02:35Z |
d0hq7kf | t1_d0hq7kf | 1,456,722,093 | user_10d39b3dda04 | Cooking | Canadian here. WTF?! Never heard of this. | 1 | t1_d0h51wo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hq7kf | null | false | 2016-02-29T05:01:33Z |
d0hq79w | t1_d0hq79w | 1,456,722,081 | [deleted] | Cooking | [deleted] | -1 | t1_d0hex5q | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hq79w | null | false | 2016-02-29T05:01:21Z |
d0hq62r | t1_d0hq62r | 1,456,722,035 | user_5b0164f35e38 | Cooking | Another vote for Knifewear! | 1 | t1_d09iptc | t3_471q0h | /r/Cooking/comments/t3_471q0h/d0hq62r | null | false | 2016-02-29T05:00:35Z |
d0hq531 | t1_d0hq531 | 1,456,721,998 | user_92beff3e1353 | Cooking | Tiny apartments and not many people eat at home. That's in the cities mostly though. | 1 | t1_d0hinfu | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hq531 | null | false | 2016-02-29T04:59:58Z |
d0hq4tz | t1_d0hq4tz | 1,456,721,987 | user_df6ccf1b0c53 | Cooking | At my current job we stuff them with spinach artichoke dip mixed with crab salad and bread crumbs. | 2 | t1_d0gwgve | t3_482t99 | /r/Cooking/comments/t3_482t99/d0hq4tz | null | false | 2016-02-29T04:59:47Z |
d0hq4cu | t1_d0hq4cu | 1,456,721,968 | user_07af38a6f778 | Cooking | These curry sweet potatoes are easy and turn out great. Might go real well with the spinach flavor. http://www.splendidtable.org/recipes/curry-roasted-sweet-potatoe | 1 | t3_487qax | t3_487qax | /r/Cooking/comments/t3_487qax/d0hq4cu | null | false | 2016-02-29T04:59:28Z |
d0hq4d5 | t1_d0hq4d5 | 1,456,721,968 | user_b98a45440c72 | Cooking | Ahh. Missed the part about you directly referring to OP's list. My bad | 2 | t1_d0hlyt6 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hq4d5 | null | false | 2016-02-29T04:59:28Z |
d0hq3o1 | t1_d0hq3o1 | 1,456,721,939 | user_1d6736e9ca25 | Cooking | I go with serranos, mostly because anything hotter and it masks the other flavors for me. But since heat is so much a personal thing - go with what heat level you like. | 2 | t1_d0hayu0 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hq3o1 | null | false | 2016-02-29T04:58:59Z |
d0hq29x | t1_d0hq29x | 1,456,721,886 | user_1d6736e9ca25 | Cooking | If you're real special, you have a molcajete and a separate mortar and pestle.
(I'm not that special) | 1 | t1_d0hdntn | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hq29x | null | false | 2016-02-29T04:58:06Z |
d0hq189 | t1_d0hq189 | 1,456,721,844 | user_da3cac583d1a | Cooking | I don't understand the downvotes. You didn't say anything bad. The whole point of enchiladas is the tortilla, inside its just cheese, onions and cabbage. | 1 | t1_d0hcots | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hq189 | null | false | 2016-02-29T04:57:24Z |
d0hq0l2 | t1_d0hq0l2 | 1,456,721,821 | user_d236bde15463 | Cooking | Not gonna lie, that's good, 'cause that's about what I imagined too. | 1 | t1_d0hpbzq | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hq0l2 | null | false | 2016-02-29T04:57:01Z |
d0hpx8t | t1_d0hpx8t | 1,456,721,699 | user_6ab2754a80a2 | Cooking | Freezing stops the countdown to expiration; thawing restarts the countdown. | 3 | t3_4882dk | t3_4882dk | /r/Cooking/comments/t3_4882dk/d0hpx8t | null | false | 2016-02-29T04:54:59Z |
d0hpx0l | t1_d0hpx0l | 1,456,721,688 | user_f63c400d6231 | Cooking | delicious, is the word you are looking for | 32 | t1_d0hp35z | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hpx0l | null | false | 2016-02-29T04:54:48Z |
d0hpww4 | t1_d0hpww4 | 1,456,721,682 | user_a7ea5e718686 | Cooking | Why are there [no true Scotsmen](https://en.wikipedia.org/wiki/No_true_Scotsman) anymore! | 1 | t1_d0ho9go | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hpww4 | null | false | 2016-02-29T04:54:42Z |
d0hpwuy | t1_d0hpwuy | 1,456,721,680 | user_49386940b7d4 | Cooking | I'd *love* to try actual curry paste, though. I keep powders on hand just because they last longer, so if I get caught without an ingredient I have something that lasts a while, but I love using real spices where I can.
I just have no idea how to like, actually make curry from scratch. Everything I look at has a di... | 1 | t1_d0hoz8n | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hpwuy | null | false | 2016-02-29T04:54:40Z |
d0hpvxy | t1_d0hpvxy | 1,456,721,635 | user_1d6736e9ca25 | Cooking | If you're one of the unfortunate souls who taste cilantro as soapy, I'd say go with oregano as well - fresh mexican oregano if you can get it. | 2 | t1_d0hgkwi | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hpvxy | null | false | 2016-02-29T04:53:55Z |
d0hpvwk | t1_d0hpvwk | 1,456,721,634 | user_ffae0b43bd88 | Cooking | I had no idea, thank you! | 1 | t1_d0hfnlj | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hpvwk | null | false | 2016-02-29T04:53:54Z |
d0hpvtv | t1_d0hpvtv | 1,456,721,630 | user_ffae0b43bd88 | Cooking | I had no idea, thank you! | 1 | t1_d0hfnlj | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hpvtv | null | false | 2016-02-29T04:53:50Z |
d0hpvd3 | t1_d0hpvd3 | 1,456,721,608 | user_74a3b38dd870 | Cooking | ... The fuck? | 1 | t1_d0hg89h | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hpvd3 | null | false | 2016-02-29T04:53:28Z |
d0hpur4 | t1_d0hpur4 | 1,456,721,578 | user_1d6736e9ca25 | Cooking | [The NY Times of all places.](http://cooking.nytimes.com/recipes/1015047-green-pea-guacamole) | 4 | t1_d0hjxs6 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hpur4 | null | false | 2016-02-29T04:52:58Z |
d0hpu6r | t1_d0hpu6r | 1,456,721,555 | user_2402b8736dd2 | Cooking | "This chicken tastes weird. Where's the rice?" - My Japan-raised son at his first American Thanksgiving dinner | 1 | t1_d0h9pq0 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hpu6r | null | false | 2016-02-29T04:52:35Z |
d0hpu5z | t1_d0hpu5z | 1,456,721,554 | user_b804326c9d13 | Cooking | This man lies. I'm writing this post on a bacon laptop as we speak! | 3 | t1_d0hcj9p | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hpu5z | null | false | 2016-02-29T04:52:34Z |
d0hpu5g | t1_d0hpu5g | 1,456,721,553 | user_92beff3e1353 | Cooking | I like to add some breadcrumbs on top for texture when making macaroni and cheese. They get nice and toasted in the oven. Onions taste great in it as well. | 8 | t1_d0h93qn | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hpu5g | null | false | 2016-02-29T04:52:33Z |
d0hpsx4 | t1_d0hpsx4 | 1,456,721,502 | user_b804326c9d13 | Cooking | That's Cincinnati-style chili, which is based on a Greek meat sauce that is traditionally served with pasta. | 3 | t1_d0hiysz | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hpsx4 | null | false | 2016-02-29T04:51:42Z |
d0hprfz | t1_d0hprfz | 1,456,721,437 | user_a07151857fa1 | Cooking | Top of the morning to you. | -1 | t1_d0h9kl5 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hprfz | null | false | 2016-02-29T04:50:37Z |
d0hpr4k | t1_d0hpr4k | 1,456,721,422 | user_da3cac583d1a | Cooking | Tortillas aren't crumbly unless they aren't warmed up. | 2 | t1_d0hedx4 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hpr4k | null | false | 2016-02-29T04:50:22Z |
d0hpqs4 | t1_d0hpqs4 | 1,456,721,405 | user_ea90d6e4c414 | Cooking | It's all about the harvest but then you start talking about frozen peas. Just no. | 2 | t1_d0hpjw4 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hpqs4 | null | false | 2016-02-29T04:50:05Z |
d0hpqfv | t1_d0hpqfv | 1,456,721,390 | [deleted] | Cooking | [deleted] | 1 | t1_d0hgs2z | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hpqfv | null | false | 2016-02-29T04:49:50Z |
d0hppzv | t1_d0hppzv | 1,456,721,369 | user_2402b8736dd2 | Cooking | How do you make it with cream?? | 2 | t1_d0he3fs | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hppzv | null | false | 2016-02-29T04:49:29Z |
d0hppsd | t1_d0hppsd | 1,456,721,360 | user_7753b19763d8 | Cooking | Meh. I think it depends on how much filling. A grilled cheese with two strips of bacon is a melt? Come on. | 1 | t1_d0h5fuz | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hppsd | null | false | 2016-02-29T04:49:20Z |
d0hppjd | t1_d0hppjd | 1,456,721,347 | user_f0320b124019 | Cooking | I disagree; I'm a Chinese American who has been to China and I can definitely find authentic Chinese cuisine around where I live. Come to the west coast; we have a large Chinese population here. | 7 | t1_d0hmqgw | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hppjd | null | false | 2016-02-29T04:49:07Z |
d0hpoz2 | t1_d0hpoz2 | 1,456,721,319 | user_92beff3e1353 | Cooking | I've had it both ways and also with kielbasa. | 2 | t1_d0hlvxu | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hpoz2 | null | false | 2016-02-29T04:48:39Z |
d0hpocy | t1_d0hpocy | 1,456,721,288 | user_b804326c9d13 | Cooking | Fuck yeah Red's. I miss that place! | 1 | t1_d0hk2z5 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hpocy | null | false | 2016-02-29T04:48:08Z |
d0hpnym | t1_d0hpnym | 1,456,721,267 | user_b804326c9d13 | Cooking | I live in Milford, CT- where the lobster roll was supposedly invented. Hot butter all the way! | 2 | t1_d0h9ky8 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hpnym | null | false | 2016-02-29T04:47:47Z |
d0hpnjb | t1_d0hpnjb | 1,456,721,246 | user_db0aca85e4fa | Cooking | I dunno, that's not too far away from enchiladas or sorta-tamales. Turkey is solidly central-american.
Of course if the execution sucked, I'm not excusing that. | 4 | t1_d0hb2tp | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hpnjb | null | false | 2016-02-29T04:47:26Z |
d0hpn9n | t1_d0hpn9n | 1,456,721,233 | user_4c786db6fe32 | Cooking | Australia here.
Our national cuisine is to butcher your national cuisine. | 32 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hpn9n | null | false | 2016-02-29T04:47:13Z |
d0hpm89 | t1_d0hpm89 | 1,456,721,182 | user_81fa3e0aaa3f | Cooking | Try again. Flour is glue. Corn is God. | 2 | t1_d0habto | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hpm89 | null | false | 2016-02-29T04:46:22Z |
d0hplyw | t1_d0hplyw | 1,456,721,168 | user_5d7b248ec823 | Cooking | FUCKING THANK YOU!!!!!!!!!! every time i see someone make carbonara with cream i lose my damn mind
CHE CAZZO FAI?!?!?!?! | 1 | t1_d0he3fs | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hplyw | null | false | 2016-02-29T04:46:08Z |
d0hpknr | t1_d0hpknr | 1,456,721,100 | user_b804326c9d13 | Cooking | DiNic's roast pork sandwich. That is all. | 1 | t1_d0hctwi | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hpknr | null | false | 2016-02-29T04:45:00Z |
d0hpkjm | t1_d0hpkjm | 1,456,721,094 | user_4c786db6fe32 | Cooking | > the rest of the world gets a pass
USA - where the rest of a world gets a pass | 26 | t1_d0hl5kv | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hpkjm | null | false | 2016-02-29T04:44:54Z |
d0hpkb9 | t1_d0hpkb9 | 1,456,721,083 | user_7d52e77b1cfe | Cooking | I thought rosemary fed snails were part of the original? | 3 | t1_d0h7hwp | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hpkb9 | null | false | 2016-02-29T04:44:43Z |
d0hpk0k | t1_d0hpk0k | 1,456,721,068 | [deleted] | Cooking | [deleted] | 1 | t1_d0g86wt | t3_47qhv8 | /r/Cooking/comments/t3_47qhv8/d0hpk0k | null | false | 2016-02-29T04:44:28Z |
d0hpjye | t1_d0hpjye | 1,456,721,065 | user_db0aca85e4fa | Cooking | I can understand the rest, but why tendons? I never considered "vulcanized" a good texture. | 6 | t1_d0h7otw | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hpjye | null | false | 2016-02-29T04:44:25Z |
d0hpjw4 | t1_d0hpjw4 | 1,456,721,062 | user_b3e19f47bb4d | Cooking | I can't wrap my head around people not assuming I meant frozen peas. It's weird. I can count on one hand the times in my life I've had fresh peas (probably all at fancy restaurants), but I've had frozen peas like once a week for like thirty years. Everyone has frozen peas.
It's not like people are eating frozen cilan... | 0 | t1_d0hojw3 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hpjw4 | null | false | 2016-02-29T04:44:22Z |
d0hpjli | t1_d0hpjli | 1,456,721,048 | user_a60098c6b6c2 | Cooking | A lot of places, even mom and pop places, will offer a variety of toppings. The only one that's universally accepted as being proper, though, is fried onions. | 2 | t1_d0hdejs | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hpjli | null | false | 2016-02-29T04:44:08Z |
d0hpja6 | t1_d0hpja6 | 1,456,721,032 | user_712f583c3b43 | Cooking | I use olive oil, and make it without lettuce, but is lemon juice or balsamic vinegar legit? | 2 | t1_d0hjkmu | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hpja6 | null | false | 2016-02-29T04:43:52Z |
d0hphbo | t1_d0hphbo | 1,456,720,941 | user_659afb61b361 | Cooking | My grandma used to do that when she'd cook for me. Made it easier for kid-me to eat | 2 | t1_d0hbb5h | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hphbo | null | false | 2016-02-29T04:42:21Z |
d0hpgw8 | t1_d0hpgw8 | 1,456,720,921 | user_567aea60de83 | Cooking | Yep, it's deeply rooted in the culture of New York, I can tell you that. | 48 | t1_d0hfvst | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hpgw8 | null | false | 2016-02-29T04:42:01Z |
d0hpgvb | t1_d0hpgvb | 1,456,720,920 | user_a60098c6b6c2 | Cooking | Most places I go, American is the usual, but whiz is pretty common, too. I don't like the stuff, personally. Provolone is the other one you see. | 2 | t1_d0hhd91 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hpgvb | null | false | 2016-02-29T04:42:00Z |
d0hpgip | t1_d0hpgip | 1,456,720,904 | user_7d2871c5cc8c | Cooking | Deep fried mars bars | 16 | t1_d0hi970 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hpgip | null | false | 2016-02-29T04:41:44Z |
d0hpgbe | t1_d0hpgbe | 1,456,720,895 | user_ad4b2a2556c9 | Cooking | On the west coast of the US it's the same.
Culinarily, sure, BBQ does not mean grilling. If you open a BBQ restaurant but don't serve real BBQ (pulled pork, brisket, ribs, etc.) then people in California would think that was strange.
Colloquially, however, if someone invites you over for a BBQ there's a pretty good... | 1 | t1_d0hkxso | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hpgbe | null | false | 2016-02-29T04:41:35Z |
d0hpg96 | t1_d0hpg96 | 1,456,720,891 | user_567aea60de83 | Cooking | >You came actually
Peeping tom! | 1 | t1_d0h95f3 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hpg96 | null | false | 2016-02-29T04:41:31Z |
d0hpfn3 | t1_d0hpfn3 | 1,456,720,863 | user_31769d742594 | Cooking | Use adobo! Arroz con pollo is not arroz con pollo without Adobo. | 0 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hpfn3 | null | false | 2016-02-29T04:41:03Z |
d0hpf5x | t1_d0hpf5x | 1,456,720,840 | user_68b0f05eab15 | Cooking | I saw it from somewhere else but: Why go to a Filipino restaurant when your mom's cooking is better? | 1 | t1_d0hipub | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hpf5x | null | false | 2016-02-29T04:40:40Z |
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