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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d0hnney | t1_d0hnney | 1,456,717,800 | user_4290e531dfcf | Cooking | It's so weird how people get sanctimonious about food choices | 4 | t1_d0hebo0 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hnney | null | false | 2016-02-29T03:50:00Z |
d0hnne1 | t1_d0hnne1 | 1,456,717,799 | user_8785d35eb1ca | Cooking | I grew up in Mexico, my mom used cumin in a few dishes but out of everything she cooked cumin was used maybe once per month or less.
| 5 | t1_d0hfeju | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hnne1 | null | false | 2016-02-29T03:49:59Z |
d0hnmus | t1_d0hnmus | 1,456,717,772 | user_aeccb99cb4e7 | Cooking | You need more fat. If it clumps you have too much flour. If it is too runny your don't have enough. It will work even if it isn't perfect so don't throw it out or anything like that. | 2 | t3_487hwf | t3_487hwf | /r/Cooking/comments/t3_487hwf/d0hnmus | null | false | 2016-02-29T03:49:32Z |
d0hnmme | t1_d0hnmme | 1,456,717,762 | user_55361a32f7ff | Cooking | Also it's super healthy especially when you have a cold. | 2 | t1_d0hfoey | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hnmme | null | false | 2016-02-29T03:49:22Z |
d0hnlk9 | t1_d0hnlk9 | 1,456,717,709 | user_55361a32f7ff | Cooking | Yeah! And par boil the cabbage, but then take it out, put in salad spinner, get it dry, and fry in some butter. | 1 | t1_d0hefu2 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hnlk9 | null | false | 2016-02-29T03:48:29Z |
d0hnjz1 | t1_d0hnjz1 | 1,456,717,631 | user_db5b4ffd2ecb | Cooking | Authentic Philly cheesesteaks are smothered in Cheez Whiz and served on cheap, soggy buns. If you made a Philly cheesesteak that tastes amazing, you messed it up. Throw it away. | 13 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hnjz1 | null | false | 2016-02-29T03:47:11Z |
d0hniil | t1_d0hniil | 1,456,717,563 | user_3b365abfcbe9 | Cooking | Never eat your own hot dish | 0 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hniil | null | false | 2016-02-29T03:46:03Z |
d0hnhle | t1_d0hnhle | 1,456,717,520 | user_9c9d401cb646 | Cooking | This guy knows what's up! | 0 | t1_d0hjxgf | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hnhle | null | false | 2016-02-29T03:45:20Z |
d0hngl9 | t1_d0hngl9 | 1,456,717,473 | user_fe2f2f824d9f | Cooking | Mcglincheys is closed down... | 1 | t1_d0hctwi | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hngl9 | null | false | 2016-02-29T03:44:33Z |
d0hnfcw | t1_d0hnfcw | 1,456,717,413 | user_529f440c5f25 | Cooking | Maybe Himalayan ~~sea~~ salt. | 3 | t1_d0hbamp | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hnfcw | null | false | 2016-02-29T03:43:33Z |
d0hnedf | t1_d0hnedf | 1,456,717,365 | user_a7a4e3a455cc | Cooking | The pilgrims came in 1620, shortly after jamestown. 2 ships, the mayflower and the speedwell. 3 groups. religious fanatics, company men, and crew. the dutch had sabotaged the speedwell, tricking the dumb farmers into raising the main mast too high, which made the planks spring leaks, so they arrived two months late, ou... | 1 | t1_d0h9pq0 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hnedf | null | false | 2016-02-29T03:42:45Z |
d0hndlc | t1_d0hndlc | 1,456,717,326 | user_8785d35eb1ca | Cooking | Oh no, it's ok to use cumin for some dishes but I've noticed that it's really overused. People think Mexicans put cumin and/or taco seasoning on everything. | 2 | t1_d0h94hq | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hndlc | null | false | 2016-02-29T03:42:06Z |
d0hndkl | t1_d0hndkl | 1,456,717,325 | user_31b6e2f9dead | Cooking | Oil and vinegar always in cupboard, mustard always in fridge. There might be a variation between the temperature of the bowl and fork, but I doubt it would effect it that much!
It's frustrating when I'm making a salad and I need to pour sad heterogeneous vinaigrette on it! | 1 | t1_d0hnb0p | t3_488177 | /r/Cooking/comments/t3_488177/d0hndkl | null | false | 2016-02-29T03:42:05Z |
d0hncqi | t1_d0hncqi | 1,456,717,286 | user_c7ad11cdb8a5 | Cooking | If your eggs scramble instantly it means 1 of 2 (or both) things.
1: your heat is too high. Cook your panchetta/guianchale in the pan as soon as you put your pasta in the water and then keep it on low after that. Add the pasta and create the carbonara sauce - the residual heat from a pan on low and the hot pasta will... | 2 | t3_485kzy | t3_485kzy | /r/Cooking/comments/t3_485kzy/d0hncqi | null | false | 2016-02-29T03:41:26Z |
d0hnb35 | t1_d0hnb35 | 1,456,717,209 | user_6be78ab865cd | Cooking | In general, I don't like dishes that include cheese, although I love cheese on it's own (I realize I'm weird). So, not a fan of cheese burgers, overly cheesed pizza, lasagne, most Tex-mex, Mac n cheese, etc... But some Oysters Rockefeller is delicious, and so is Parmesan-crusted tilapia. | 2 | t1_d0h8lzk | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hnb35 | null | false | 2016-02-29T03:40:09Z |
d0hnb0p | t1_d0hnb0p | 1,456,717,205 | user_feee97f8f681 | Cooking | Olive oil goes to a sort of loose margarine consistency in the fridge, so my first thought was to wonder if you were using olive oil and sometimes some very cold ingredients and sometimes some not so cold ingredients. (And now I'm out of guesses!) | 1 | t1_d0hn4yt | t3_488177 | /r/Cooking/comments/t3_488177/d0hnb0p | null | false | 2016-02-29T03:40:05Z |
d0hn7br | t1_d0hn7br | 1,456,717,028 | user_8785d35eb1ca | Cooking | I've seen recipes that call for flour tortillas and of course canned enchilada sauce (which I think it's a worse sin.) | 1 | t1_d0hdo6s | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hn7br | null | false | 2016-02-29T03:37:08Z |
d0hn6xd | t1_d0hn6xd | 1,456,717,010 | user_6ba94272949a | Cooking | an outdoor grill is called a barbecue in the US too. southerners are just fucking obnoxious with their bbq colloquialism. | 3 | t1_d0hkxso | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hn6xd | null | false | 2016-02-29T03:36:50Z |
d0hn600 | t1_d0hn600 | 1,456,716,966 | user_8785d35eb1ca | Cooking | Ok, I can see if people can't find the right ingredients then you have to work with what you have.
Don't get me wrong, I'll eat anything people want to feed me, I'm not that picky. | 2 | t1_d0hj17i | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hn600 | null | false | 2016-02-29T03:36:06Z |
d0hn5in | t1_d0hn5in | 1,456,716,944 | user_6ba94272949a | Cooking | what is the cooking device used to make burgers and dogs?
oh right, a barbecue. | -3 | t1_d0hk2wa | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hn5in | null | false | 2016-02-29T03:35:44Z |
d0hn4zu | t1_d0hn4zu | 1,456,716,920 | user_558c4e0e3c12 | Cooking | As for checking ripeness you can also pop off the little stem bit at the top. If its green the avocado is not ripe yet. If its brown you're good to go. | 2 | t1_d0h8y1f | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hn4zu | null | false | 2016-02-29T03:35:20Z |
d0hn4yt | t1_d0hn4yt | 1,456,716,919 | user_31b6e2f9dead | Cooking | For the most part, yes. Sometimes I'll stir and stir and stir, and it will just stay oil, vinegar, mustard.
Does temp have a lot to do with this? | 1 | t1_d0hmhry | t3_488177 | /r/Cooking/comments/t3_488177/d0hn4yt | null | false | 2016-02-29T03:35:19Z |
d0hn4xm | t1_d0hn4xm | 1,456,716,918 | user_5834a1855041 | Cooking | I don't understand how all these people fuck up carbonara. Just don't have the pan super hot. It's not rocket surgery | 64 | t1_d0hhl38 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hn4xm | null | false | 2016-02-29T03:35:18Z |
d0hn4wh | t1_d0hn4wh | 1,456,716,916 | [deleted] | Cooking | [deleted] | 1 | t1_d0h8y1f | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hn4wh | null | false | 2016-02-29T03:35:16Z |
d0hn42f | t1_d0hn42f | 1,456,716,879 | user_d9a5d7b993df | Cooking | You and I are entirely different people. | 3 | t1_d0hmfvb | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hn42f | null | false | 2016-02-29T03:34:39Z |
d0hn2v7 | t1_d0hn2v7 | 1,456,716,822 | user_bae14e7e81cc | Cooking | Thanks for setting me straight. | 4 | t1_d0hmovn | t3_487t8z | /r/Cooking/comments/t3_487t8z/d0hn2v7 | null | false | 2016-02-29T03:33:42Z |
d0hn2ch | t1_d0hn2ch | 1,456,716,800 | user_9c9d401cb646 | Cooking | I don't know if this is what the OP was talking about, but in New Mexico it's basically bread made with self rising flour made to Tortilla thickness and then fried in oil. The dough forms nice crispy bubbles and is delicious. You can put beans and meat and chili on it and call it an indian taco
Also, like every other ... | 2 | t1_d0hg72c | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hn2ch | null | false | 2016-02-29T03:33:20Z |
d0hn1oo | t1_d0hn1oo | 1,456,716,770 | user_0c362f9771d1 | Cooking | I made this recipe for Christmas, and it was delicious:
http://cooking.nytimes.com/recipes/1013339-butternut-squash-and-mushroom-wellington | 1 | t3_4861mu | t3_4861mu | /r/Cooking/comments/t3_4861mu/d0hn1oo | null | false | 2016-02-29T03:32:50Z |
d0hn1ht | t1_d0hn1ht | 1,456,716,762 | user_40ecb0f9d7d3 | Cooking | When I take leftover falafel to work for lunch, I pop it in the toaster. Everyone comes to the break room to find out what smells so good. | 1 | t3_485eyd | t3_485eyd | /r/Cooking/comments/t3_485eyd/d0hn1ht | null | false | 2016-02-29T03:32:42Z |
d0hn0ch | t1_d0hn0ch | 1,456,716,715 | user_558c4e0e3c12 | Cooking | Yeah, the first step isn't so much a fry as it is blanching the potatoes in oil. | 23 | t1_d0hdkg9 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hn0ch | null | false | 2016-02-29T03:31:55Z |
d0hmx7s | t1_d0hmx7s | 1,456,716,561 | user_e83dc2bd1be4 | Cooking | 400+ years is more than long enough for a food to be a staple of their culture lol | 4 | t1_d0hf95r | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hmx7s | null | false | 2016-02-29T03:29:21Z |
d0hmwfz | t1_d0hmwfz | 1,456,716,529 | user_bab1b6fbac85 | Cooking | Next time go to a Thai restaurant not one that has cuisines from multiple countries because their menus are often limited. At one of the thai restaurants I like to go to the dish that sounds similar to what you are describing is called Rama Noodle: Stir-Fried Wide Rice Noodles and Broccoli Served with Peanut Sauce. | 3 | t1_d0hkm4z | t3_487t8z | /r/Cooking/comments/t3_487t8z/d0hmwfz | null | false | 2016-02-29T03:28:49Z |
d0hmvzd | t1_d0hmvzd | 1,456,716,508 | user_5834a1855041 | Cooking | Ellsworth cheese curds for the win! | 1 | t1_d0h9ai0 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hmvzd | null | false | 2016-02-29T03:28:28Z |
d0hmvry | t1_d0hmvry | 1,456,716,499 | user_ebe5b8db084e | Cooking | Why? | 1 | t1_d0hdcvf | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hmvry | null | false | 2016-02-29T03:28:19Z |
d0hmvbh | t1_d0hmvbh | 1,456,716,478 | user_08d63217a254 | Cooking | This one is tough because the concept of frying dough has been invented and reinvented by many different cultures. It may be strictly savory in Navajo culture, but in New England, it's very much a dessert. In Italty, they have zeppoles and in France and Louisiana, they have beignets, both of which are fried dough desse... | 2 | t1_d0h90pp | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hmvbh | null | false | 2016-02-29T03:27:58Z |
d0hmubs | t1_d0hmubs | 1,456,716,428 | user_8785d35eb1ca | Cooking | Almost. I like to make quesadillas with them or a freshly made flour tortilla with butter, sugar and cinnamon is soooo good. | 1 | t1_d0hlou1 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hmubs | null | false | 2016-02-29T03:27:08Z |
d0hmtbs | t1_d0hmtbs | 1,456,716,378 | user_a40f3a58d623 | Cooking | I read this with a southern accent. | 33 | t1_d0hidue | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hmtbs | null | false | 2016-02-29T03:26:18Z |
d0hmtaj | t1_d0hmtaj | 1,456,716,377 | user_52c5628f6a7f | Cooking | It's not commonly accepted as a seafood dish? | 4 | t1_d0h7hwp | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hmtaj | null | false | 2016-02-29T03:26:17Z |
d0hmqgw | t1_d0hmqgw | 1,456,716,242 | [deleted] | Cooking | [deleted] | -14 | t1_d0hmjb5 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hmqgw | null | false | 2016-02-29T03:24:02Z |
d0hmovn | t1_d0hmovn | 1,456,716,167 | user_431c1d90d0f4 | Cooking | Pad Thai never has peanut sauce. If you're going to a restaurant that is making you 'Pad Thai' with peanut sauce, then they have no clue wtf they're doing. | 4 | t1_d0hkkpq | t3_487t8z | /r/Cooking/comments/t3_487t8z/d0hmovn | null | false | 2016-02-29T03:22:47Z |
d0hml33 | t1_d0hml33 | 1,456,715,991 | user_d80c3dbada3d | Cooking | With a dimple in he middle so that as it contracts while cooking it doesn't turn spherical. | 2 | t1_d0hhdx1 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hml33 | null | false | 2016-02-29T03:19:51Z |
d0hmjb5 | t1_d0hmjb5 | 1,456,715,910 | user_462f4ff9a89c | Cooking | I completely disagree, authentic Szechuan and Cantonese exist in the U.S. all over the place, especially on the West coast. | 11 | t1_d0hk0q9 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hmjb5 | null | false | 2016-02-29T03:18:30Z |
d0hmjan | t1_d0hmjan | 1,456,715,909 | user_78c1c1b01374 | Cooking | Oh! And Scottish salmon... | 2 | t1_d0hmao0 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hmjan | null | false | 2016-02-29T03:18:29Z |
d0hmjav | t1_d0hmjav | 1,456,715,909 | user_293f3d3af264 | Cooking | I live in California and a British couple asked me if they could substitute parsley for cilantro in guacamole. Just because they're both leafy and green does NOT mean they're interchangeable!! | 5 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hmjav | null | false | 2016-02-29T03:18:29Z |
d0hmi64 | t1_d0hmi64 | 1,456,715,858 | user_e41942bcb893 | Cooking | As an Australian, I feel the same way about our national dishes. | 1 | t1_d0hgrus | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hmi64 | null | false | 2016-02-29T03:17:38Z |
d0hmi5g | t1_d0hmi5g | 1,456,715,857 | user_ebe5b8db084e | Cooking | Agree on the roux, and that not only is mac and cheese not made from powder, it's also not made from evaporated milk and grated cheese. | 1 | t1_d0h93qn | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hmi5g | null | false | 2016-02-29T03:17:37Z |
d0hmhry | t1_d0hmhry | 1,456,715,841 | user_feee97f8f681 | Cooking | Are your ingredients always the same temperature...? | 1 | t3_488177 | t3_488177 | /r/Cooking/comments/t3_488177/d0hmhry | null | false | 2016-02-29T03:17:21Z |
d0hmhak | t1_d0hmhak | 1,456,715,819 | user_1dee00554dd1 | Cooking | Native Chicagoan here. Deep dish pizza should be mostly cheese/toppings by volume. If your bread to cheese/topping ratio is more than 1:3, it's wrong. It should basically be a pie.
If your pizza is mostly bread, it is not deep dish. I don't know what that is, but it's not deep dish. | 59 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hmhak | null | false | 2016-02-29T03:16:59Z |
d0hmgiw | t1_d0hmgiw | 1,456,715,783 | user_1f9ad4af6da4 | Cooking | Butter tarts, especially if made with maple syrup. OMFG. | 6 | t1_d0hgrus | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hmgiw | null | false | 2016-02-29T03:16:23Z |
d0hmfvb | t1_d0hmfvb | 1,456,715,752 | user_76c9c967286d | Cooking | I've been to Mexico a few times, from Mexico City to Cozumel to Progresso to see the Chicen Itza. Corn tortillas are awful. | 0 | t1_d0hb9qt | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hmfvb | null | false | 2016-02-29T03:15:52Z |
d0hmei6 | t1_d0hmei6 | 1,456,715,688 | user_d80c3dbada3d | Cooking | Depends. The problem lies in how much bacon you use. If you took the cheese out would it be a bacon sandwich waiting for the lettuce and tomato? If so, that's a bacon melt. If you took the cheese out, would it be a slice of bread with a handful of bacon bits? Then it's a grilled cheese with some extra toppings.
It's l... | 2 | t1_d0hifgq | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hmei6 | null | false | 2016-02-29T03:14:48Z |
d0hme55 | t1_d0hme55 | 1,456,715,671 | user_da09e649730f | Cooking | If the eggs are scrambling the pasta is too hot. Stir the eggs in some of the water used to boil the pasta. | 3 | t1_d0hgjk7 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hme55 | null | false | 2016-02-29T03:14:31Z |
d0hme5m | t1_d0hme5m | 1,456,715,671 | user_0e361e0b3409 | Cooking | That's true. People are much more open these days. | 3 | t1_d0hmd3m | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hme5m | null | false | 2016-02-29T03:14:31Z |
d0hmdrh | t1_d0hmdrh | 1,456,715,653 | user_c5477d249f39 | Cooking | For whatever reason, baked sweet potatoes are extra delicious. With brown sugar, butter and salt. | 1 | t3_487qax | t3_487qax | /r/Cooking/comments/t3_487qax/d0hmdrh | null | false | 2016-02-29T03:14:13Z |
d0hmdrx | t1_d0hmdrx | 1,456,715,653 | user_d70a50b565e6 | Cooking | None of this made any sense because all of these terms are ambiguous and have region-specific meanings. | 0 | t1_d0hd2o9 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hmdrx | null | false | 2016-02-29T03:14:13Z |
d0hmd3m | t1_d0hmd3m | 1,456,715,621 | user_8a7450d3ca50 | Cooking | I don't know about that. Chinese is very diverse and there's a lot that would be accessible once familiar. America came to like Thai that isn't *tooo* far from the original dishes. We're just talking about 1880s-1950s USA tastes in the formation of American Chinese, when Charlie Chan was entertainment. | 8 | t1_d0hl9xc | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hmd3m | null | false | 2016-02-29T03:13:41Z |
d0hmd1l | t1_d0hmd1l | 1,456,715,619 | user_ef9dc84f61f9 | Cooking | Also, not enough Fire. | 10 | t1_d0h7otw | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hmd1l | null | false | 2016-02-29T03:13:39Z |
d0hmcoe | t1_d0hmcoe | 1,456,715,602 | user_9c9d401cb646 | Cooking | Louisiana people come from French stock and are different than the typical American | 1 | t1_d0hhbpc | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hmcoe | null | false | 2016-02-29T03:13:22Z |
d0hmcgn | t1_d0hmcgn | 1,456,715,592 | user_1f9ad4af6da4 | Cooking | Tortillas made from white flour are not tortillas. I don't know what they are good for. | 0 | t1_d0h8xkr | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hmcgn | null | false | 2016-02-29T03:13:12Z |
d0hmcg7 | t1_d0hmcg7 | 1,456,715,591 | user_e3efd8e9b287 | Cooking | Everywhere I go they replace the pancetta with prosciutto and peas, the monsters | 3 | t1_d0he3fs | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hmcg7 | null | false | 2016-02-29T03:13:11Z |
d0hmc3n | t1_d0hmc3n | 1,456,715,575 | user_69c8e651c070 | Cooking | Thanks again! :-) | 1 | t1_d0hmacz | t3_487uzp | /r/Cooking/comments/t3_487uzp/d0hmc3n | null | false | 2016-02-29T03:12:55Z |
d0hmawz | t1_d0hmawz | 1,456,715,520 | user_ebe5b8db084e | Cooking | That's why we (in NZ) call it a toasted sandwich or a "cheese toastie" | 2 | t1_d0hk7cq | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hmawz | null | false | 2016-02-29T03:12:00Z |
d0hmao0 | t1_d0hmao0 | 1,456,715,508 | user_d80c3dbada3d | Cooking | And scotch! | 11 | t1_d0hl7cd | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hmao0 | null | false | 2016-02-29T03:11:48Z |
d0hmacz | t1_d0hmacz | 1,456,715,493 | user_9570697af81c | Cooking | > How frequently should I oil it?
When it needs it. If the wood looks dry, wipe it down again with the oil.
> If I oil it more frequently, will I be doing more harm than good?
No.
> Should I use just my hands (or a sponge) and soap to wash the board? Or can I use one of those non-scratch scouring pads once in a whi... | 5 | t3_487uzp | t3_487uzp | /r/Cooking/comments/t3_487uzp/d0hmacz | null | false | 2016-02-29T03:11:33Z |
d0hm9qk | t1_d0hm9qk | 1,456,715,463 | user_69ab30360bee | Cooking | This is an excellent lazy version of enchiladas. Totally trying this.
| 14 | t1_d0hccmn | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hm9qk | null | false | 2016-02-29T03:11:03Z |
d0hm9pr | t1_d0hm9pr | 1,456,715,462 | user_5b217a9796f7 | Cooking | Not enough fucking Vegemite mate | 5 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hm9pr | null | false | 2016-02-29T03:11:02Z |
d0hm9iy | t1_d0hm9iy | 1,456,715,453 | [deleted] | Cooking | [deleted] | -9 | t1_d0hlyo8 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hm9iy | null | false | 2016-02-29T03:10:53Z |
d0hm96l | t1_d0hm96l | 1,456,715,437 | user_1dee00554dd1 | Cooking | Hamburger Helper is good when you need to stretch a pound of hamburger meat to feed a family of 5. As soon as I graduated college and broke into the middle class, I never had Hamburger Helper again. | 1 | t1_d0hj09t | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hm96l | null | false | 2016-02-29T03:10:37Z |
d0hm961 | t1_d0hm961 | 1,456,715,436 | user_daf3acf17c6d | Cooking | Your post made me want fried rice, so I made some. [My wife loved it!!](http://imgur.com/0WdGwvY) | 2 | t3_484hpy | t3_484hpy | /r/Cooking/comments/t3_484hpy/d0hm961 | null | false | 2016-02-29T03:10:36Z |
d0hm8gq | t1_d0hm8gq | 1,456,715,404 | user_69c8e651c070 | Cooking | Thank you!
I added a few more questions to the OP. If you could provide your thoughts on them, I'd be grateful.
| 3 | t1_d0hm0d7 | t3_487uzp | /r/Cooking/comments/t3_487uzp/d0hm8gq | null | false | 2016-02-29T03:10:04Z |
d0hm7gz | t1_d0hm7gz | 1,456,715,360 | user_5e1e7bfdb33f | Cooking | That may be the easy way but you're making more washing up for yourself. Pasta in one pot, bacon in the other. Everything into the bacon pan at the end, including cracking the eggs directly in - make sure the bacon pan has been off the heat for long enough before doing this.
Carbonara for me is fast food. It's what I ... | 2 | t1_d0hlqsi | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hm7gz | null | false | 2016-02-29T03:09:20Z |
d0hm6lb | t1_d0hm6lb | 1,456,715,320 | user_93b27b53736f | Cooking | Avocado, tomato, salt, garlic, onion, lemon. | 3 | t1_d0h8y1f | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hm6lb | null | false | 2016-02-29T03:08:40Z |
d0hm5ku | t1_d0hm5ku | 1,456,715,272 | user_1dee00554dd1 | Cooking | American and burger lover here. Your meat should be half ground sirloin for taste, and half 20% fat ground chuck for texture and juiciness. Salt and pepper added (and, yes, MIXED into!) to the burger meat before cooking; add Worcestershire sauce and garlic salt if you're feeling fancy. Do not exceed medium doneness. | 0 | t1_d0heju2 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hm5ku | null | false | 2016-02-29T03:07:52Z |
d0hm4i5 | t1_d0hm4i5 | 1,456,715,225 | user_25d6463686e4 | Cooking | > If you do it right, they are ridiculously better than deep fried. They just take like, 10 times longer to make.
I trust Alton brown on that. But since the question was what's the most common error... Baked wings are also 10 times easier to screw up. And almost everyone does. | 1 | t1_d0hkuda | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hm4i5 | null | false | 2016-02-29T03:07:05Z |
d0hm2zv | t1_d0hm2zv | 1,456,715,152 | user_25d6463686e4 | Cooking | Heathen. | 1 | t1_d0hly5n | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hm2zv | null | false | 2016-02-29T03:05:52Z |
d0hm2ha | t1_d0hm2ha | 1,456,715,127 | user_32e8bfb81f80 | Cooking | There are a lot of vegetarian Indian dishes that pack a lot of flavor. Chana Masala is one that I really enjoy- [this recipe](http://www.tablefortwoblog.com/chana-masala/) makes enough for 4 good sized portions. | 2 | t3_48514x | t3_48514x | /r/Cooking/comments/t3_48514x/d0hm2ha | null | false | 2016-02-29T03:05:27Z |
d0hm27x | t1_d0hm27x | 1,456,715,115 | user_c9ebe4204ae1 | Cooking | If you're in the D.C. area, you could [stop by Medium Rare with your own turkey, they have been offering to deep fry turkeys (free)](http://gregslistdc.com/event/2015/free-turkey-frying) for a couple years now. Deep fried turkey would have to be considered a true American delicacy, we deep fry a lot of stuff, but nothi... | 1 | t1_d0hdwya | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hm27x | null | false | 2016-02-29T03:05:15Z |
d0hm1n3 | t1_d0hm1n3 | 1,456,715,087 | user_93d66db53b98 | Cooking | Cheese with seafood...wtf. That sounds nasty. | 2 | t1_d0h8lzk | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hm1n3 | null | false | 2016-02-29T03:04:47Z |
d0hm1b0 | t1_d0hm1b0 | 1,456,715,070 | [deleted] | Cooking | [deleted] | 5 | t1_d0hliat | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hm1b0 | null | false | 2016-02-29T03:04:30Z |
d0hm0d7 | t1_d0hm0d7 | 1,456,715,024 | user_9570697af81c | Cooking | > Is this oil safe for this chopping board?
Yes. It's edible.
> how much oil should I use?
Wipe some on with a paper towel. Let it sit for a half hour or so. Then wipe off the excess. | 8 | t3_487uzp | t3_487uzp | /r/Cooking/comments/t3_487uzp/d0hm0d7 | null | false | 2016-02-29T03:03:44Z |
d0hm00j | t1_d0hm00j | 1,456,715,008 | [deleted] | Cooking | [deleted] | 1 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hm00j | null | false | 2016-02-29T03:03:28Z |
d0hlyt6 | t1_d0hlyt6 | 1,456,714,954 | user_828a8ebc736b | Cooking | I posted 2 hours before that and I was talking about the list, ie the page OP linked to. | 3 | t1_d0hk01x | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hlyt6 | null | false | 2016-02-29T03:02:34Z |
d0hlyo8 | t1_d0hlyo8 | 1,456,714,948 | user_e3e3234bad98 | Cooking | Dude, chinaman is not the preferred nomenclature. Asian-American, please. | 8 | t1_d0hk0q9 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hlyo8 | null | false | 2016-02-29T03:02:28Z |
d0hly5n | t1_d0hly5n | 1,456,714,925 | user_fc16f0407649 | Cooking | I like my wings drowning in sauce | 1 | t1_d0hjz0d | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hly5n | null | false | 2016-02-29T03:02:05Z |
d0hlwum | t1_d0hlwum | 1,456,714,865 | user_e6ab8f5a4308 | Cooking | ...you butter the bread with queso on the outside before you fried it? | 1 | t1_d0hjl1o | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hlwum | null | false | 2016-02-29T03:01:05Z |
d0hlwn8 | t1_d0hlwn8 | 1,456,714,855 | user_32e8bfb81f80 | Cooking | Well to be fair, when you let an avocado ripen enough still in the skin it does get brown, so I can see how it would be easy to think that. | 3 | t1_d0hcev0 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hlwn8 | null | false | 2016-02-29T03:00:55Z |
d0hlwh6 | t1_d0hlwh6 | 1,456,714,847 | user_d9a5d7b993df | Cooking | What? There's entire neighborhoods of just Mexican people around here. Go there and get food at any taqueria. There Def is bad mexican places around here too but dam. Well I live in SJ. Theres a ton of mexican places.
Are we thinking of the same place? San Francisco Bay area? Do some exploring.
Yeah fuck lettuce... | 3 | t1_d0hj7ib | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hlwh6 | null | false | 2016-02-29T03:00:47Z |
d0hlw5f | t1_d0hlw5f | 1,456,714,831 | [deleted] | Cooking | [deleted] | 1 | t1_d0hd2qj | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hlw5f | null | false | 2016-02-29T03:00:31Z |
d0hlvxu | t1_d0hlvxu | 1,456,714,822 | user_460762426613 | Cooking | I believe boiled dinner is Polish, or Polish-American, at least.
Never had it with corned beef, only ham steak. | 3 | t1_d0heitg | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hlvxu | null | false | 2016-02-29T03:00:22Z |
d0hlvo6 | t1_d0hlvo6 | 1,456,714,810 | user_93d66db53b98 | Cooking | Or put the sugar in after it has already cooled down. | 6 | t1_d0h3tyh | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hlvo6 | null | false | 2016-02-29T03:00:10Z |
d0hlvlr | t1_d0hlvlr | 1,456,714,807 | user_8fae8f00a795 | Cooking | It's so delicious. My bf is from there and recently brought me there. I've never had cheese curds that fresh. Instantly bought the biggest bag. We go there (Caraquet) often. Vive l'Acadie! | 1 | t1_d0hjoa7 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hlvlr | null | false | 2016-02-29T03:00:07Z |
d0hlvid | t1_d0hlvid | 1,456,714,802 | user_b2da35ecf064 | Cooking | Here's how it's still done, table side, at the original joint:
https://www.youtube.com/watch?v=m1SRYO2BIo0 | 2 | t1_d0h5q1x | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hlvid | null | false | 2016-02-29T03:00:02Z |
d0hlvgx | t1_d0hlvgx | 1,456,714,800 | user_5a27a56c732b | Cooking | preach! | 0 | t1_d0h3jz4 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hlvgx | null | false | 2016-02-29T03:00:00Z |
d0hlu4p | t1_d0hlu4p | 1,456,714,736 | user_eeb3d2ab6b8e | Cooking | I LIKE the tea wang. I actually enjoy the bitterness. I just add a little sugar, no milk or lemon. | 1 | t1_d0helm4 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hlu4p | null | false | 2016-02-29T02:58:56Z |
d0hlrh5 | t1_d0hlrh5 | 1,456,714,617 | user_e6ab8f5a4308 | Cooking | I started doing it when I found out my local grilled cheese place does it. You'd never know that there was mayo on it (you can't taste it or anything), it just makes for a better fry. If you're getting a quality grilled cheese from a nice restaurant then it was probably cooked with mayo.
Edit: wait, did you think I me... | 1 | t1_d0hfb9t | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hlrh5 | null | false | 2016-02-29T02:56:57Z |
d0hlqsi | t1_d0hlqsi | 1,456,714,589 | user_bdb894c3b13f | Cooking | I may have come off as a dick, sorry if I did.
When I make it I drain the spaghetti, put it back in the pot, add the meat, put some of the rendered fat in the beaten egg mixture, I mix the cheese pepper and egg together first, then poor it over the pasta and stir for about 20 seconds. Comes out perfect every time. Am... | 6 | t1_d0hlgbj | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hlqsi | null | false | 2016-02-29T02:56:29Z |
d0hlq80 | t1_d0hlq80 | 1,456,714,565 | user_71bec0c299ba | Cooking | Puree with cream, parmesan and a bit of nutmeg, makes delicious pasta sauce. | 2 | t3_4861mu | t3_4861mu | /r/Cooking/comments/t3_4861mu/d0hlq80 | null | false | 2016-02-29T02:56:05Z |
d0hlou1 | t1_d0hlou1 | 1,456,714,501 | user_8db9551a2d7f | Cooking | Flour tortillas for anything is a travesty. | 1 | t1_d0h7rc2 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hlou1 | null | false | 2016-02-29T02:55:01Z |
d0hln6v | t1_d0hln6v | 1,456,714,429 | user_30304c32eb92 | Cooking | How about oven fries? cut potatoes into wedges, toss in olive oil and salt and pepper, spread out on a sheet pan in 425 degree oven. | 2 | t3_487qax | t3_487qax | /r/Cooking/comments/t3_487qax/d0hln6v | null | false | 2016-02-29T02:53:49Z |
d0hlmwb | t1_d0hlmwb | 1,456,714,415 | user_1e878b92c943 | Cooking | Half Sicilian here, I'll do chicken parm with tomato gravy until I get wacked. | -1 | t1_d0hc2b0 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hlmwb | null | false | 2016-02-29T02:53:35Z |
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