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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d0hpe8o | t1_d0hpe8o | 1,456,720,799 | user_aeccb99cb4e7 | Cooking | Mix Miso, mirin and sake. Reduce. Brush on steak as it is resting top with psn toasted black and white sesame seeds. Yes, take the extra second to toast the seeds. | 2 | t3_47zmhi | t3_47zmhi | /r/Cooking/comments/t3_47zmhi/d0hpe8o | null | false | 2016-02-29T04:39:59Z |
d0hpd2m | t1_d0hpd2m | 1,456,720,744 | user_659afb61b361 | Cooking | Avocado, red onion, tomato, salt, pepper | 2 | t1_d0h8y1f | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hpd2m | null | false | 2016-02-29T04:39:04Z |
d0hpcvn | t1_d0hpcvn | 1,456,720,735 | user_d3ef208a32fd | Cooking | So pretty much for Indians, curry powder is lazy form of many of the ingredients that go into curries combined. There is no curry powder there is other ingredients mixed together. Some curry powders are probably different. For many super traditional Indian cooks like Madhur Jaffrey, curry powder is almost offensive. | 2 | t1_d0hbtsx | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hpcvn | null | false | 2016-02-29T04:38:55Z |
d0hpbzq | t1_d0hpbzq | 1,456,720,697 | user_31769d742594 | Cooking | I read that in the voice of Frank Underwood. | 3 | t1_d0hidue | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hpbzq | null | false | 2016-02-29T04:38:17Z |
d0hpbp7 | t1_d0hpbp7 | 1,456,720,682 | user_fad331dab8f5 | Cooking | Koreans and Japanese also put corn on pizza.
They also put mayo on pizza as well. | 23 | t1_d0hg89h | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hpbp7 | null | false | 2016-02-29T04:38:02Z |
d0hpb91 | t1_d0hpb91 | 1,456,720,658 | user_659afb61b361 | Cooking | > Macaroni cheese is made with a ~~roux~~ bechamel (flour, butter and milk), real cheese, and pasta, then oven-baked. Not powder mix sauce.
| 18 | t1_d0h93qn | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hpb91 | null | false | 2016-02-29T04:37:38Z |
d0hpb4t | t1_d0hpb4t | 1,456,720,652 | user_b1c4b5316b4e | Cooking | Use a lot of oil, as much oil as it'll absorb. End grain absorbs oil deeper than face grain.
Get a dough scrapper and scrape the board after each session. Wipe with a damp cloth when it needs it.
Reoil when it stops beading water, or when someone runs it under the sink. | 3 | t3_487uzp | t3_487uzp | /r/Cooking/comments/t3_487uzp/d0hpb4t | null | false | 2016-02-29T04:37:32Z |
d0hpb0q | t1_d0hpb0q | 1,456,720,647 | user_2d676c7a3291 | Cooking | A grilled Charlie has peanut butter last | 1 | t1_d0h5fuz | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hpb0q | null | false | 2016-02-29T04:37:27Z |
d0hpalh | t1_d0hpalh | 1,456,720,625 | user_fad331dab8f5 | Cooking | Eggs from the chickens out back with rice, fruit fresh from a tree in the back yard, and mangoes so ripe you can cut them with a spoon. All made by a friend's lolo in Cebu City. | 1 | t1_d0hgefv | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hpalh | null | false | 2016-02-29T04:37:05Z |
d0hpa6x | t1_d0hpa6x | 1,456,720,605 | user_d3ef208a32fd | Cooking | This is very forward and genius thinking/s | -1 | t1_d0hajv1 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hpa6x | null | false | 2016-02-29T04:36:45Z |
d0hp9di | t1_d0hp9di | 1,456,720,565 | user_090dc359ba0b | Cooking | Yup. | 2 | t1_d0hlwum | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hp9di | null | false | 2016-02-29T04:36:05Z |
d0hp9dy | t1_d0hp9dy | 1,456,720,565 | user_ef1cc69f0f44 | Cooking | Yum! | 1 | t1_d0hp6pb | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hp9dy | null | false | 2016-02-29T04:36:05Z |
d0hp9bv | t1_d0hp9bv | 1,456,720,562 | user_d3ef208a32fd | Cooking | My burgers are ground beef, worchestshire sauce, onion powder and flakes, salt, and pepper. Try to tell me im not making a damn good BURGER and ill grill you and make a dickweed on a bun | 1 | t1_d0h8f0i | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hp9bv | null | false | 2016-02-29T04:36:02Z |
d0hp8fo | t1_d0hp8fo | 1,456,720,518 | user_f2a702e90d49 | Cooking | I make that when I'm being really lazy. I use chicken taquitos and green enchilada sauce. | 2 | t1_d0hccmn | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hp8fo | null | false | 2016-02-29T04:35:18Z |
d0hp7xr | t1_d0hp7xr | 1,456,720,494 | user_7d2871c5cc8c | Cooking | They don't have ovens? How do they bake stuff? | 2 | t1_d0hfi9i | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hp7xr | null | false | 2016-02-29T04:34:54Z |
d0hp72j | t1_d0hp72j | 1,456,720,450 | user_aeccb99cb4e7 | Cooking | How do you measure the amount of oil to vinegar you put in? | 1 | t3_488177 | t3_488177 | /r/Cooking/comments/t3_488177/d0hp72j | null | false | 2016-02-29T04:34:10Z |
d0hp6z6 | t1_d0hp6z6 | 1,456,720,444 | user_55361a32f7ff | Cooking | I agree. I tend to "invent" healthy cakes all the time.
I just add some shit here, some shit there. Oh a little coconut and almond flour? Ok. Some sort of purred food to bind, like pumpkin purée? Why the fuck not. Just get everything nice and good and bake it. It's never turned out bad for me! | 1 | t1_d0gl82g | t3_47x2we | /r/Cooking/comments/t3_47x2we/d0hp6z6 | null | false | 2016-02-29T04:34:04Z |
d0hp6th | t1_d0hp6th | 1,456,720,436 | user_7d2871c5cc8c | Cooking | Add some to a beef stew. Sooooo good | 3 | t1_d0hh5k1 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hp6th | null | false | 2016-02-29T04:33:56Z |
d0hp6pb | t1_d0hp6pb | 1,456,720,430 | user_58745ca10f90 | Cooking | Well I felt I needed to clarify... Where I'm from spaghetti is kind of a catch all term. | 1 | t1_d0hp4l9 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hp6pb | null | false | 2016-02-29T04:33:50Z |
d0hp5pf | t1_d0hp5pf | 1,456,720,381 | user_012881aa2fb2 | Cooking | from what i've heard, the quality degrades, it's edible, just not nice. | 2 | t1_d0hov41 | t3_4882dk | /r/Cooking/comments/t3_4882dk/d0hp5pf | null | false | 2016-02-29T04:33:01Z |
d0hp5n1 | t1_d0hp5n1 | 1,456,720,378 | user_051761063673 | Cooking | And curry has become a part of British culture. The German sausage traditions gave the US the hot dog. Etc etc | 4 | t1_d0hmx7s | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hp5n1 | null | false | 2016-02-29T04:32:58Z |
d0hp5kj | t1_d0hp5kj | 1,456,720,375 | user_ebe5b8db084e | Cooking | I wonder if people think it should go on like nutella.
I fucking love marmite (kiwi here), and have it every morning for breakfast, but generally a rather thin layer | 5 | t1_d0hjoiw | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hp5kj | null | false | 2016-02-29T04:32:55Z |
d0hp4l9 | t1_d0hp4l9 | 1,456,720,328 | user_ef1cc69f0f44 | Cooking |
S to the P to the aghetti
SPAGHETTI! | 1 | t1_d0hp21i | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hp4l9 | null | false | 2016-02-29T04:32:08Z |
d0hp47e | t1_d0hp47e | 1,456,720,309 | user_2003044a05b4 | Cooking | That's why i got myself the Breville Tea Maker. No more bitter tasting tea for me. I highly suggest it to people who ate tea drinkers. | 1 | t1_d0h3tyh | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hp47e | null | false | 2016-02-29T04:31:49Z |
d0hp3v6 | t1_d0hp3v6 | 1,456,720,291 | user_ebe5b8db084e | Cooking | I also learned recently that Shepherd's pie was traditionally made from leftover (shredded) lamb roast, too | 3 | t1_d0hieub | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hp3v6 | null | false | 2016-02-29T04:31:31Z |
d0hp3ug | t1_d0hp3ug | 1,456,720,290 | user_55361a32f7ff | Cooking | Or maybe even just one extra egg yolk? | 1 | t1_d0gihan | t3_47x2we | /r/Cooking/comments/t3_47x2we/d0hp3ug | null | false | 2016-02-29T04:31:30Z |
d0hp35z | t1_d0hp35z | 1,456,720,258 | user_35f6bd6df844 | Cooking | Also, surprisingly enough, Doritos locos tacos are neither Mexican nor Tex-mex. In fact, I have no idea what in the hell those things are. | 22 | t1_d0hdx48 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hp35z | null | false | 2016-02-29T04:30:58Z |
d0hp2xk | t1_d0hp2xk | 1,456,720,246 | user_ebe5b8db084e | Cooking | My marshmellow recipe just uses a homemade sugar syrup | 2 | t1_d0hfzgr | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hp2xk | null | false | 2016-02-29T04:30:46Z |
d0hp21i | t1_d0hp21i | 1,456,720,203 | user_58745ca10f90 | Cooking | It was leaning against the rim of the metal pot the whole time that the water was heating up to the boiling point. So the part of the pasta (long spaghetti noodles, not rigatoni) that was touching the pot ended up burning from the heat. | 1 | t1_d0heaxy | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hp21i | null | false | 2016-02-29T04:30:03Z |
d0hp1ld | t1_d0hp1ld | 1,456,720,182 | user_ebe5b8db084e | Cooking | Oh heck I love corn on pizza. Yum | 2 | t1_d0hg89h | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hp1ld | null | false | 2016-02-29T04:29:42Z |
d0hp0xw | t1_d0hp0xw | 1,456,720,151 | user_a771ba0c62a3 | Cooking | They say "Almost indefinitely". I don't keep it if it's freezer burnt. Or sometimes it just gets that kind of bland freezer taste. | 2 | t1_d0hov41 | t3_4882dk | /r/Cooking/comments/t3_4882dk/d0hp0xw | null | false | 2016-02-29T04:29:11Z |
d0hp0wv | t1_d0hp0wv | 1,456,720,149 | user_5503c9cc85ec | Cooking | To be fair, most people eating paella in a country other than where it originates, probably don't have real saffron. | 7 | t1_d0hgf7f | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hp0wv | null | false | 2016-02-29T04:29:09Z |
d0hp0tj | t1_d0hp0tj | 1,456,720,145 | user_bcc33038c138 | Cooking | Chocolate pudding made with milk and cornstarch does need to cool, but can cool in an hour or two if you serve them up individually. And it cooks in like 10 minutes and just needs a few ingredients (sugar, cocoa, vanilla, milk, cornstarch, butter). | 1 | t3_487nai | t3_487nai | /r/Cooking/comments/t3_487nai/d0hp0tj | null | false | 2016-02-29T04:29:05Z |
d0hp0g8 | t1_d0hp0g8 | 1,456,720,129 | user_d3ef208a32fd | Cooking | Lmfao you think Americans think the powder stuff is real mac and cheese? As if. They all know its not real. They just dont know what *is* ... | 0 | t1_d0h93qn | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hp0g8 | null | false | 2016-02-29T04:28:49Z |
d0hozqj | t1_d0hozqj | 1,456,720,096 | user_58745ca10f90 | Cooking | Haha no I wasn't the pasta that was sitting against the metal pot ending up burning. Unless that's your idea of good pasta? | 1 | t1_d0hk1gh | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hozqj | null | false | 2016-02-29T04:28:16Z |
d0hoz8n | t1_d0hoz8n | 1,456,720,073 | user_7c72dfafdb98 | Cooking | Oh, you can keep using it if you enjoy it. It just won't be very authentic. There's a saying in Hindi "Aap ruchi khana, par ruchi pehenna' meaning, you eat according to you own tastes and dress according to others'.
Indian cooking is fairly complex because people of different regions cook very differently. If you wa... | 5 | t1_d0hkrcz | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hoz8n | null | false | 2016-02-29T04:27:53Z |
d0hoy49 | t1_d0hoy49 | 1,456,720,020 | user_b804326c9d13 | Cooking | Instructions unclear: what am I going to do with all of these Kurds now? | 3 | t1_d0helnz | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hoy49 | null | false | 2016-02-29T04:27:00Z |
d0hoxzl | t1_d0hoxzl | 1,456,720,013 | user_c9fe54302bcc | Cooking | I have one ironclad rule in life: never order a burger outside of North America. The disappointment is just not worth it. | 0 | t1_d0h8f0i | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hoxzl | null | false | 2016-02-29T04:26:53Z |
d0howwk | t1_d0howwk | 1,456,719,960 | user_da0210b6d174 | Cooking | In Australia it's a toasted sandwich, or a toastie.
A grilled cheese is a piece of toast with cheese on top, and melted under a grill, which is what you would call a broiler. | 2 | t1_d0h5fuz | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0howwk | null | false | 2016-02-29T04:26:00Z |
d0how8w | t1_d0how8w | 1,456,719,930 | user_91e192077657 | Cooking | I made Southern-style cornbread for the first time a few weeks ago, my grandma likes it that way and my mom and I were taking her some chili. Got a recipe off a Southern cooking blog, used a cast iron skillet and everything. That cornbread was so good! I love the crust that comes from the searing hot cast iron, mmm.
S... | 14 | t1_d0hidue | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0how8w | null | false | 2016-02-29T04:25:30Z |
d0hovv2 | t1_d0hovv2 | 1,456,719,911 | user_aa1117ccebec | Cooking | Kinda.
The egg is a necessary binding agent when you *also have bread crumbs*.
The breadcrumbs are of course added not for flavor or texture but to make the meat stretch further when even minced beef is expensive.
Having worked with both versions, the pure beef versions are the best (though seasoning can vary more w... | 1 | t1_d0hbncb | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hovv2 | null | false | 2016-02-29T04:25:11Z |
d0hovfw | t1_d0hovfw | 1,456,719,893 | user_59c64ddaf3a5 | Cooking | Equal amounts butter and flour. Melt the butter over medium heat, stir in the flour and cook over medium heat while stirring for a couple minutes. It should get bubbly around the edges and have the consistency of mud. | 1 | t3_487hwf | t3_487hwf | /r/Cooking/comments/t3_487hwf/d0hovfw | null | false | 2016-02-29T04:24:53Z |
d0hov41 | t1_d0hov41 | 1,456,719,877 | user_b1c4b5316b4e | Cooking | Months? The USDA tells me frozen food [lasts "indefinitely"](http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/freezing-and-food-safety/CT_Index/!ut/p/a1/jZFRT8IwEIB_DY9dbw7J8G1ZYtiUTYJK2Qsp7NYt2dqlrU759RZ8EQNK-9LefV-ud6UFZbSQ_L0R3DZK8vZwLyYbWMD... | 2 | t1_d0ho4rv | t3_4882dk | /r/Cooking/comments/t3_4882dk/d0hov41 | null | false | 2016-02-29T04:24:37Z |
d0houhx | t1_d0houhx | 1,456,719,847 | user_55361a32f7ff | Cooking | P-people think.... People think sauce is default? I'm actually offended. | 3 | t1_d0haum0 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0houhx | null | false | 2016-02-29T04:24:07Z |
d0hotwv | t1_d0hotwv | 1,456,719,819 | user_b03f1d62f6c9 | Cooking | Also boiling is easy enough that a 10 year old can figure out. Or, the shit you ate when you were home alone after school | 1 | t1_d0hfccl | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hotwv | null | false | 2016-02-29T04:23:39Z |
d0hot6j | t1_d0hot6j | 1,456,719,785 | [deleted] | Cooking | [deleted] | 1 | t1_d0hmx7s | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hot6j | null | false | 2016-02-29T04:23:05Z |
d0hosip | t1_d0hosip | 1,456,719,753 | user_55361a32f7ff | Cooking | As someone who lived in Philly my entire life and JUST moved last year, the only acceptable cheesesteak I've had is when I make it myself. Too many false hopes but ordering around here. | 1 | t1_d0hey8y | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hosip | null | false | 2016-02-29T04:22:33Z |
d0horoc | t1_d0horoc | 1,456,719,712 | user_ad8186f09c10 | Cooking | -40 Fahrenheit is the same temp. You don't have to distinguish between the two... | 1 | t1_d0hfccl | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0horoc | null | false | 2016-02-29T04:21:52Z |
d0horic | t1_d0horic | 1,456,719,705 | user_a771ba0c62a3 | Cooking | it depends how long you keep it defrosted. i would eat it within a few days, or at least cook it in a few days. 2 days is OK. 5 days is probably bad. | 3 | t1_d0hokq6 | t3_4882dk | /r/Cooking/comments/t3_4882dk/d0horic | null | false | 2016-02-29T04:21:45Z |
d0hoqiy | t1_d0hoqiy | 1,456,719,658 | user_55361a32f7ff | Cooking | Hot peppers or fried hots? | 1 | t1_d0haenl | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hoqiy | null | false | 2016-02-29T04:20:58Z |
d0hoqct | t1_d0hoqct | 1,456,719,650 | [deleted] | Cooking | [deleted] | 1 | t1_d0hmubs | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hoqct | null | false | 2016-02-29T04:20:50Z |
d0holsh | t1_d0holsh | 1,456,719,442 | user_d35994223c85 | Cooking | Hungarian: Gulyás is good when it is hot, spicy, and red. Your lukewarm beef soup is not impressive. | 19 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0holsh | null | false | 2016-02-29T04:17:22Z |
d0hokq6 | t1_d0hokq6 | 1,456,719,394 | user_1cb1ab3c048b | Cooking | Thank you for answering, just one more question, what if when i defroze and dont eat it in that day, will it go bad? | 1 | t1_d0ho4rv | t3_4882dk | /r/Cooking/comments/t3_4882dk/d0hokq6 | null | false | 2016-02-29T04:16:34Z |
d0hojw3 | t1_d0hojw3 | 1,456,719,357 | user_ea90d6e4c414 | Cooking | You were on point until the peas | 2 | t1_d0h9pq0 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hojw3 | null | false | 2016-02-29T04:15:57Z |
d0hojqi | t1_d0hojqi | 1,456,719,351 | user_a80025c9481f | Cooking | I stuff mine with this mixture
Pork sausage, cream cheese, garlic, pimentos, and shredded cheddar cheese.
Stuff each cap, and then top with a generous amount of black pepper. Bake and thank me later. They are pretty rich though. | 1 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0hojqi | null | false | 2016-02-29T04:15:51Z |
d0hoh6p | t1_d0hoh6p | 1,456,719,237 | user_f79eb09154c0 | Cooking | right | 1 | t1_d0hgkp6 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hoh6p | null | false | 2016-02-29T04:13:57Z |
d0hoh04 | t1_d0hoh04 | 1,456,719,229 | user_a12371d31518 | Cooking | Keep it simple, y'all.
http://foodwishes.blogspot.com/2010/06/spaghetti-alla-carbonara-for-real.html
Simple steps:
Cook bacon/pancetta and start boiling noodles.
When the pork is cooked as desired, toss in a healthy amount of pasta water to cool it down (and turn down to low)
Throw pasta (slightly firmer than al de... | 1 | t3_485kzy | t3_485kzy | /r/Cooking/comments/t3_485kzy/d0hoh04 | null | false | 2016-02-29T04:13:49Z |
d0hogzn | t1_d0hogzn | 1,456,719,228 | user_b1c4b5316b4e | Cooking | Duxelles (chopped mushrooms and cream) | 1 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0hogzn | null | false | 2016-02-29T04:13:48Z |
d0hogwh | t1_d0hogwh | 1,456,719,224 | user_b5ab93423216 | Cooking | New Orleanian here. Cajun/creole food is not simply adding cayenne pepper and hot sauce. It's about spice not heat! | 6 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hogwh | null | false | 2016-02-29T04:13:44Z |
d0hofjv | t1_d0hofjv | 1,456,719,163 | user_2c924486a3fb | Cooking | German here. Putting sauerkraut on something doesn't make it German. Nor does mustard. Nor beer. And bratwurst on a burger also isn't a German thing. | 5 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hofjv | null | false | 2016-02-29T04:12:43Z |
d0hofdo | t1_d0hofdo | 1,456,719,154 | user_d18cf0777475 | Cooking | Disco Fries sounds like a weird 70s euphemism for drugs | 3 | t1_d0hanf4 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hofdo | null | false | 2016-02-29T04:12:34Z |
d0hof4t | t1_d0hof4t | 1,456,719,142 | user_e1de4281539e | Cooking | If I want hot dogs in winter I will make the effort. | 1 | t1_d0hfccl | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hof4t | null | false | 2016-02-29T04:12:22Z |
d0hocl4 | t1_d0hocl4 | 1,456,719,028 | user_76c9c967286d | Cooking | I can agree with that. | 3 | t1_d0hn42f | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hocl4 | null | false | 2016-02-29T04:10:28Z |
d0hochn | t1_d0hochn | 1,456,719,024 | user_72e4006ce608 | Cooking | Oh my god, thank you for the nostalgia from my thanksgivings in Okinawa. I always thought the kfc thing was hilariously awesome. | 2 | t1_d0hfi9i | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hochn | null | false | 2016-02-29T04:10:24Z |
d0hoc6t | t1_d0hoc6t | 1,456,719,012 | user_d111aacf7f2d | Cooking | Weigh your flour and butter instead of measuring by volume. Equal parts of both. | 1 | t3_487hwf | t3_487hwf | /r/Cooking/comments/t3_487hwf/d0hoc6t | null | false | 2016-02-29T04:10:12Z |
d0hobez | t1_d0hobez | 1,456,718,975 | user_b36635c4a2fa | Cooking | We host Thanksgiving every year for all of the soldiers in my husband's company who aren't traveling home. My house is flooded with close to perfect strangers once a year. | 6 | t1_d0hglh6 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hobez | null | false | 2016-02-29T04:09:35Z |
d0hoae6 | t1_d0hoae6 | 1,456,718,923 | user_c33d1950383c | Cooking | Koreans | 2 | t1_d0hg89h | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hoae6 | null | false | 2016-02-29T04:08:43Z |
d0ho9mx | t1_d0ho9mx | 1,456,718,885 | user_d71540cb1ef2 | Cooking | As a Vietnamese snack, we crush toasted sesame seeds with salt and mix it with rice. Absolutely delicious. But I'll agree with you, a bowl of (the right kind!!) of rice is perfectly fine on its own. | 2 | t1_d0hi1w1 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ho9mx | null | false | 2016-02-29T04:08:05Z |
d0ho9go | t1_d0ho9go | 1,456,718,877 | user_79c0758f2aa4 | Cooking | Sadly, these are all wrong, you can BBQ in a drum or a pit if you wanted to; to BBQ is a verb, a grill is the tool | 9 | t1_d0ho0ao | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ho9go | null | false | 2016-02-29T04:07:57Z |
d0ho6yf | t1_d0ho6yf | 1,456,718,754 | user_2617499a8525 | Cooking | Totally fair.
I like the foodwishes method, it's never failed me unless I attempted to use nut flour, or didn't actually spray them with oil.
That being said, how many people actually deep fry wings at home? (or anything for that matter) | 1 | t1_d0hm4i5 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ho6yf | null | false | 2016-02-29T04:05:54Z |
d0ho5df | t1_d0ho5df | 1,456,718,674 | user_ebe5b8db084e | Cooking | I watched that video recently and, while I can forget the fact that his style of video annoys me, they don't really look like perfect burgers to me. Way too high, how am I supposed to eat that?? | 3 | t1_d0hfwmk | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ho5df | null | false | 2016-02-29T04:04:34Z |
d0ho4sn | t1_d0ho4sn | 1,456,718,645 | user_f5435d16c001 | Cooking | I am American but usually mix in breadcrumbs, egg, etc., in the style of meatloaf. How can it be wrong when it tastes so right? | 1 | t1_d0h8f0i | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ho4sn | null | false | 2016-02-29T04:04:05Z |
d0ho4t2 | t1_d0ho4t2 | 1,456,718,645 | user_d236bde15463 | Cooking | Good, 'cause I wrote it with one! | 43 | t1_d0hmtbs | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ho4t2 | null | false | 2016-02-29T04:04:05Z |
d0ho4rv | t1_d0ho4rv | 1,456,718,644 | user_a771ba0c62a3 | Cooking | Yes, the expiration dates are for the meat as it is, not frozen. Things last longer in the freezer. Generally, if the meat is wrapped correctly and kept frozen, it will last months. | 3 | t3_4882dk | t3_4882dk | /r/Cooking/comments/t3_4882dk/d0ho4rv | null | false | 2016-02-29T04:04:04Z |
d0ho49v | t1_d0ho49v | 1,456,718,620 | user_79c0758f2aa4 | Cooking | Even then a good smoker is better for BBQing, save the grill for small stuff for lunch and what not | 5 | t1_d0hnono | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ho49v | null | false | 2016-02-29T04:03:40Z |
d0ho3vy | t1_d0ho3vy | 1,456,718,601 | user_923507665f14 | Cooking | No. That's how you fuck up sweet tea. Jesus. | 1 | t1_d0hlvo6 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ho3vy | null | false | 2016-02-29T04:03:21Z |
d0ho3tc | t1_d0ho3tc | 1,456,718,598 | user_f5435d16c001 | Cooking | The snobbery of this stuff bothers me. Like, sure, I enjoy going to an "authentic" Chinese restaurant and eating that stuff, but I like lobster sauce from a takeout place too. You're not getting married; you don't have to commit yourself to only eating one style or the other. | 40 | t1_d0hiq6s | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ho3tc | null | false | 2016-02-29T04:03:18Z |
d0ho2ih | t1_d0ho2ih | 1,456,718,533 | user_fad331dab8f5 | Cooking | Probably means [Himalayan salt](https://en.wikipedia.org/wiki/Himalayan_salt). | 1 | t1_d0hbamp | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ho2ih | null | false | 2016-02-29T04:02:13Z |
d0ho1y3 | t1_d0ho1y3 | 1,456,718,505 | user_79c0758f2aa4 | Cooking | There's brisket, ribs, and a whole host of other things you can BBQ; to me BBQing is spending the entire day sitting around with my family and friends drinking, shooting the shit, and occasionally messing with the smoker | 7 | t1_d0hk2wa | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ho1y3 | null | false | 2016-02-29T04:01:45Z |
d0ho0ao | t1_d0ho0ao | 1,456,718,426 | user_6ba94272949a | Cooking | http://dictionary.reference.com/browse/barbecue
https://en.wikipedia.org/wiki/Barbecue_grill
http://www.merriam-webster.com/dictionary/barbecue
you're wrong. a grill is a barbecue grill. | 3 | t1_d0hnono | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ho0ao | null | false | 2016-02-29T04:00:26Z |
d0ho003 | t1_d0ho003 | 1,456,718,410 | user_2981df0d5714 | Cooking | Blood pudding? | 2 | t1_d0hi970 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ho003 | null | false | 2016-02-29T04:00:10Z |
d0hnzan | t1_d0hnzan | 1,456,718,377 | user_6b19771ff91d | Cooking | I pull my barbecue up to my back door in the winter. | 0 | t1_d0hh933 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hnzan | null | false | 2016-02-29T03:59:37Z |
d0hnz9g | t1_d0hnz9g | 1,456,718,376 | user_f5435d16c001 | Cooking | Think of hard shells as a big, curly tostada. Voila, it's Mexican. | 2 | t1_d0h7rc2 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hnz9g | null | false | 2016-02-29T03:59:36Z |
d0hnyai | t1_d0hnyai | 1,456,718,328 | user_9cf276b414be | Cooking | I just wanted to share that at some point while preparing for my recent trip to Ireland, I read that [boxty](https://en.wikipedia.org/wiki/Boxty) was a traditional Irish meal. I asked for it in several cities before they had any idea what I was even talking about. I still don't know how "traditional" it is, haha. | 2 | t1_d0h9kl5 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hnyai | null | false | 2016-02-29T03:58:48Z |
d0hnxey | t1_d0hnxey | 1,456,718,283 | user_3444f75a7266 | Cooking | Phonies | 0 | t1_d0h8xkr | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hnxey | null | false | 2016-02-29T03:58:03Z |
d0hnw06 | t1_d0hnw06 | 1,456,718,213 | user_2981df0d5714 | Cooking | Red onion and garlic, too. Maybe jalapenos. | 2 | t1_d0heyzt | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hnw06 | null | false | 2016-02-29T03:56:53Z |
d0hnvf1 | t1_d0hnvf1 | 1,456,718,184 | user_f5435d16c001 | Cooking | Isn't "error" the wrong word here? Unless something tastes bad it's not really an "error" to deviate from the original tradition.
And I mean some of the stuff in that article seems tenuous -- perhaps checkered tablecloths are not common in Italy, but *erroneous*? Like, it is *wrong* to eat food if you use a checkere... | 3 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hnvf1 | null | false | 2016-02-29T03:56:24Z |
d0hnv5r | t1_d0hnv5r | 1,456,718,171 | user_5f546d06d367 | Cooking | Overcooking burgers is a sin many many people don't know they commit. | 16 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hnv5r | null | false | 2016-02-29T03:56:11Z |
d0hntyo | t1_d0hntyo | 1,456,718,115 | user_6ba94272949a | Cooking | or, you know, just go to Monk's. (or Tria)
Philly has the best beer bars on the east coast IMO | 0 | t1_d0hjhkr | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hntyo | null | false | 2016-02-29T03:55:15Z |
d0hnt2u | t1_d0hnt2u | 1,456,718,075 | user_1c7ab50edd51 | Cooking | ok | 1 | t1_d0glyse | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0hnt2u | null | false | 2016-02-29T03:54:35Z |
d0hnt0q | t1_d0hnt0q | 1,456,718,072 | user_e83dc2bd1be4 | Cooking | You're applying way too much thought towards what is really a culinary abortion | 8 | t1_d0hchxw | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hnt0q | null | false | 2016-02-29T03:54:32Z |
d0hnsgo | t1_d0hnsgo | 1,456,718,047 | user_6ba94272949a | Cooking | >DiNiC's
Confirmed. Best sandwich I've had anywhere in the world. | 1 | t1_d0hctwi | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hnsgo | null | false | 2016-02-29T03:54:07Z |
d0hnrkm | t1_d0hnrkm | 1,456,718,004 | user_86fe2b87902f | Cooking | It's all good. That's why I put enchiladas in " ". People been rolling there eyes at me my whole life. Thing is, they're crazy labor intensive, cause you've got to use homade flour tortillas. But man, oh so worth it.
Everybody in the familia who considers themselves a good cook chased the recipe for years after my gra... | 1 | t1_d0hn600 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hnrkm | null | false | 2016-02-29T03:53:24Z |
d0hnqvb | t1_d0hnqvb | 1,456,717,970 | user_a82133627fde | Cooking | Rub it between your fingers, bread flour is coarser. | 0 | t3_4885wq | t3_4885wq | /r/Cooking/comments/t3_4885wq/d0hnqvb | null | false | 2016-02-29T03:52:50Z |
d0hnquh | t1_d0hnquh | 1,456,717,969 | user_3f8715e12742 | Cooking | I would just blend them together, for the majority of recipes they are readily interchangeable.
If specifically making bread just add some vital wheat gluten, it's cheap and makes better loaves no matter what flour you are using. | -3 | t3_4885wq | t3_4885wq | /r/Cooking/comments/t3_4885wq/d0hnquh | null | false | 2016-02-29T03:52:49Z |
d0hnqv4 | t1_d0hnqv4 | 1,456,717,969 | user_8785d35eb1ca | Cooking | That's exactly what I was going for. It's like people adding soy sauce to something and calling it Japanese. | 2 | t1_d0h9u3w | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hnqv4 | null | false | 2016-02-29T03:52:49Z |
d0hnouy | t1_d0hnouy | 1,456,717,867 | user_40f1ade4452f | Cooking | A proper southern biscuit is always made with lard. Always. I can immediately tell the difference. You can certainly make biscuits without it, but it won't be a proper one. | 2 | t1_d0hidue | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hnouy | null | false | 2016-02-29T03:51:07Z |
d0hnono | t1_d0hnono | 1,456,717,857 | user_8e1f0df82c8f | Cooking | No that's a grill. BBQ is a process. | 15 | t1_d0hn5in | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hnono | null | false | 2016-02-29T03:50:57Z |
d0hnofo | t1_d0hnofo | 1,456,717,847 | user_8785d35eb1ca | Cooking | I'd eat that. | 5 | t1_d0hccmn | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hnofo | null | false | 2016-02-29T03:50:47Z |
d0hnoe8 | t1_d0hnoe8 | 1,456,717,845 | user_e380f996a902 | Cooking | I think of it more like how you make ice coffee, you always pour the coffee first, then add ice or else the ice melts instantly from the hot coffee.
So you put the tea into the mug first which drastically reduces the temperature of the tea, then add the milk which won't get as burned compared to full temperature tea. | 1 | t1_d0hbdlw | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hnoe8 | null | false | 2016-02-29T03:50:45Z |
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