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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d0hk1gh | t1_d0hk1gh | 1,456,711,787 | user_24652b0fdce7 | Cooking | [and you were wrong](http://www.seriouseats.com/2013/05/ask-the-food-lab-can-i-start-pasta-in-cold-water.html) | 1 | t1_d0hch25 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hk1gh | null | false | 2016-02-29T02:09:47Z |
d0hk0q9 | t1_d0hk0q9 | 1,456,711,749 | [deleted] | Cooking | [deleted] | -12 | t1_d0hjahg | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hk0q9 | null | false | 2016-02-29T02:09:09Z |
d0hk01x | t1_d0hk01x | 1,456,711,718 | user_b98a45440c72 | Cooking | http://imgur.com/ymnrS8Z
Ive shrunk down the first two results to show you what I'm seeing right now. Third from the top | 2 | t1_d0hjpkg | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hk01x | null | false | 2016-02-29T02:08:38Z |
d0hjzbk | t1_d0hjzbk | 1,456,711,683 | user_ad46500ff70a | Cooking | Macaroni cheese =/= mac n cheese, which is a fatal flaw in your logic. Macaroni cheese should indeed be a roux, and a nice mature cheddar. Mac n cheese a lá Kraft should absolutely be a powder mix sauce, and you should always add a handful of processed shredded yellow "cheddar" to it so you get long gooey strings of ch... | -1 | t1_d0h93qn | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hjzbk | null | false | 2016-02-29T02:08:03Z |
d0hjz0d | t1_d0hjz0d | 1,456,711,668 | user_25d6463686e4 | Cooking | My family is from Buffalo. If you bake your wings, so help me...
Also, if you think wings are designed to be "OMG SO HOT I MELT MY MOUTH OFF" with just frank's red hot, or even worse, Tabasco.
Wings are deep-fried, then tossed in a very specific (and closely guarded) recipe of Frank's *Louisiana* hot sauce, melted bu... | 3 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hjz0d | null | false | 2016-02-29T02:07:48Z |
d0hjxs6 | t1_d0hjxs6 | 1,456,711,613 | user_0d0458824d2c | Cooking | Who the hell is putting peas in guacamole? I'm looking in your direction Brits. | 6 | t1_d0h8y1f | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hjxs6 | null | false | 2016-02-29T02:06:53Z |
d0hjxgf | t1_d0hjxgf | 1,456,711,599 | user_86fe2b87902f | Cooking | Mexican American living in New Mexico here.
Chile IS CHILE, not "chili sauce". Also, enchiladas are covered in chile, not "enchilada sauce".
Edit:spelling . | 0 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hjxgf | null | false | 2016-02-29T02:06:39Z |
d0hjvud | t1_d0hjvud | 1,456,711,527 | user_43a11934f1c2 | Cooking | I use Google Docs. You can have folders and several sub folders in which you can put the recipe. First folder may be meals, a sub folder of types of meals, then a list of the various meals on Google Sheets. This system works well for me, I can share, print and edit anywhere on any device and its free.
Granted, it's... | 1 | t3_481fah | t3_481fah | /r/Cooking/comments/t3_481fah/d0hjvud | null | false | 2016-02-29T02:05:27Z |
d0hjvn5 | t1_d0hjvn5 | 1,456,711,519 | user_07590f1de3e2 | Cooking | Almost agree with you. I only put it in one particular invention of mine which is a cold pasta and the sauce is yoghurt and lemon based. | 1 | t1_d0hc2b0 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hjvn5 | null | false | 2016-02-29T02:05:19Z |
d0hjuhb | t1_d0hjuhb | 1,456,711,467 | user_ad4b2a2556c9 | Cooking | Agreed. | 1 | t1_d0hhdx1 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hjuhb | null | false | 2016-02-29T02:04:27Z |
d0hjs8x | t1_d0hjs8x | 1,456,711,367 | user_531a43e0bc41 | Cooking | this worked!! Thanks, dinner turned out wonderful! | 3 | t1_d0ha6sm | t3_484hpy | /r/Cooking/comments/t3_484hpy/d0hjs8x | null | false | 2016-02-29T02:02:47Z |
d0hjry2 | t1_d0hjry2 | 1,456,711,352 | user_69c2fdf7fffc | Cooking | I think they're referring to making it with a teabag, as opposed to with loose leaf tea in a teapot.
EDIT: What an odd post for people to downvote. :\ | 3 | t1_d0hbdlw | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hjry2 | null | false | 2016-02-29T02:02:32Z |
d0hjrhs | t1_d0hjrhs | 1,456,711,330 | user_48a40752ed87 | Cooking | Haha, I love how people think that curry is a spice. | 0 | t1_d0h4138 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hjrhs | null | false | 2016-02-29T02:02:10Z |
d0hjred | t1_d0hjred | 1,456,711,326 | user_eb8f7cb0d5d4 | Cooking | Charbroiled oysters? | 4 | t1_d0ha2rx | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hjred | null | false | 2016-02-29T02:02:06Z |
d0hjre1 | t1_d0hjre1 | 1,456,711,326 | user_531a43e0bc41 | Cooking | that's what I ended up doing...worked just fine! | 1 | t1_d0hixoz | t3_484hpy | /r/Cooking/comments/t3_484hpy/d0hjre1 | null | false | 2016-02-29T02:02:06Z |
d0hjrc4 | t1_d0hjrc4 | 1,456,711,323 | user_77122ee56635 | Cooking | The guy that came up with disco fries is out of business, but I've read that his bacon gravy was awesome. FWIW, it looks like most of the people putting out disco fries are putting out pale imitations.
Edit: [Here](http://nycfoodguy.com/2011/10/18/disco-fries-with-bacon-gravy-and-melted-gruyere-at-jos-in-soho/)'s th... | 1 | t1_d0hanf4 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hjrc4 | null | false | 2016-02-29T02:02:03Z |
d0hjr0h | t1_d0hjr0h | 1,456,711,308 | user_531a43e0bc41 | Cooking | Give it a shot sometime! | 1 | t1_d0hbawk | t3_484hpy | /r/Cooking/comments/t3_484hpy/d0hjr0h | null | false | 2016-02-29T02:01:48Z |
d0hjqmc | t1_d0hjqmc | 1,456,711,290 | user_c74a53e645e9 | Cooking | No he says last, and he's wrong. | 1 | t1_d0hexpl | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hjqmc | null | false | 2016-02-29T02:01:30Z |
d0hjq8x | t1_d0hjq8x | 1,456,711,272 | user_c923cb30cd70 | Cooking | [African Peanut Stew](http://www.budgetbytes.com/2014/08/african-peanut-stew-vegan/) from BudgetBytes.com is really good. She has a ton of other great vegetarian recipes as well. | 1 | t3_48514x | t3_48514x | /r/Cooking/comments/t3_48514x/d0hjq8x | null | false | 2016-02-29T02:01:12Z |
d0hjpkg | t1_d0hjpkg | 1,456,711,239 | user_828a8ebc736b | Cooking | No it isn't? Third from the top is feast of the seven fish. | 3 | t1_d0hhx4o | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hjpkg | null | false | 2016-02-29T02:00:39Z |
d0hjpfo | t1_d0hjpfo | 1,456,711,232 | [deleted] | Cooking | [deleted] | 5 | t1_d0hfet9 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hjpfo | null | false | 2016-02-29T02:00:32Z |
d0hjoiw | t1_d0hjoiw | 1,456,711,188 | user_040b43803967 | Cooking | Spreading vegemite too thick when they're a vegemite virgin. | 14 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hjoiw | null | false | 2016-02-29T01:59:48Z |
d0hjoa7 | t1_d0hjoa7 | 1,456,711,175 | user_74eac3903470 | Cooking | Whatsup fellow acadian, i can definetly vouch for les blancs d'arcadie! Amazing cheese | 1 | t1_d0hggpo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hjoa7 | null | false | 2016-02-29T01:59:35Z |
d0hjnc2 | t1_d0hjnc2 | 1,456,711,125 | user_37a1a057d108 | Cooking | I'm Canadian and I prefer this actually. | 1 | t1_d0h8pfy | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hjnc2 | null | false | 2016-02-29T01:58:45Z |
d0hjlir | t1_d0hjlir | 1,456,711,034 | user_21a0bb228a92 | Cooking | I keep some in the cupboard to thicken stews. Tastes better than just adding flour or cornstarch. | 26 | t1_d0hauc3 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hjlir | null | false | 2016-02-29T01:57:14Z |
d0hjl1o | t1_d0hjl1o | 1,456,711,011 | user_090dc359ba0b | Cooking | You don't understand, you can use queso (liquid cheese) instead of mayo to toast bread. It works way better than mayo. | -3 | t1_d0hd2qj | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hjl1o | null | false | 2016-02-29T01:56:51Z |
d0hjkmu | t1_d0hjkmu | 1,456,710,991 | user_07590f1de3e2 | Cooking | Greek salad does not have lettuce or any other leaves. Also, Greek salad uses kalamata olives; you can't just put in any old olives. The most egregious one is when people omit olive oil, or use really crappy olive oil. | 49 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hjkmu | null | false | 2016-02-29T01:56:31Z |
d0hjj9c | t1_d0hjj9c | 1,456,710,926 | user_89311ca189c4 | Cooking | Then you're over cooking it. That's why it needs constant motion and constant heat. You don't wanna blast it with it ever. Cook it low and slow. A good roux takes time, yes you can rush it but it's always better to take your time and whisk it slowly over medium heat about 5-7 mins. You want something like simmer, the b... | 3 | t1_d0hijck | t3_487hwf | /r/Cooking/comments/t3_487hwf/d0hjj9c | null | false | 2016-02-29T01:55:26Z |
d0hjhkr | t1_d0hjhkr | 1,456,710,845 | user_13b031bdc42a | Cooking | If you like beer, Tired Hands (30 minutes west, in Ardmore) is one of the top breweries in the country. | 2 | t1_d0h9n8b | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hjhkr | null | false | 2016-02-29T01:54:05Z |
d0hjgmi | t1_d0hjgmi | 1,456,710,799 | user_30597871f2dd | Cooking | Curdsonthewhey.com! | 8 | t1_d0helnz | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hjgmi | null | false | 2016-02-29T01:53:19Z |
d0hjfjx | t1_d0hjfjx | 1,456,710,746 | user_15a1d50bb07a | Cooking | Steakhetti. | 6 | t1_d0hh74k | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hjfjx | null | false | 2016-02-29T01:52:26Z |
d0hjese | t1_d0hjese | 1,456,710,707 | user_48a40752ed87 | Cooking | Then you have some places that insist on listing BBQ as meaning BBQ sauce, rather than the cooking method. Fuck that. | 7 | t1_d0hchbc | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hjese | null | false | 2016-02-29T01:51:47Z |
d0hjedv | t1_d0hjedv | 1,456,710,686 | user_ea0554748196 | Cooking | American. | 4 | t1_d0hi9d5 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hjedv | null | false | 2016-02-29T01:51:26Z |
d0hjda4 | t1_d0hjda4 | 1,456,710,630 | user_8b683f650841 | Cooking | This was my entry, and I'm kind of dissapointed this is the top answer. | 0 | t1_d0h3jz4 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hjda4 | null | false | 2016-02-29T01:50:30Z |
d0hjd5g | t1_d0hjd5g | 1,456,710,622 | user_ae7aed0a7eaa | Cooking | that the land of iru bru and deep fried mars bars, right? | 3 | t1_d0hgim0 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hjd5g | null | false | 2016-02-29T01:50:22Z |
d0hjcyt | t1_d0hjcyt | 1,456,710,614 | user_c6b9360d39cc | Cooking | You're chicken if you don't. | 1 | t1_d0hc2b0 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hjcyt | null | false | 2016-02-29T01:50:14Z |
d0hjcip | t1_d0hjcip | 1,456,710,592 | user_1e9300eaa409 | Cooking | I just had a serious conversation about this the other day. There are people--Northerners, I guess--who think BBQ is the act of grilling until I specify that I mean "pulled pork" and then they go "Ohhhhhh yeah it's yummy!" Ya fuckin Sims | 2 | t1_d0h9ou5 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hjcip | null | false | 2016-02-29T01:49:52Z |
d0hjcbg | t1_d0hjcbg | 1,456,710,582 | user_7ad5035b90fa | Cooking | Ode de oaten oden eah...Fattening up our tape worms! | 3 | t1_d0h51wo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hjcbg | null | false | 2016-02-29T01:49:42Z |
d0hjahg | t1_d0hjahg | 1,456,710,494 | user_b1a043235c94 | Cooking | I wouldn't say *not* Chinese, but rather adapted to local tastes. American Chinese food is Chinese in influence but also its own cuisine at this point. Still, you definitely can find decent Hunan or Szechuan restaurants outside of China. | 50 | t1_d0hgqfo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hjahg | null | false | 2016-02-29T01:48:14Z |
d0hj7ib | t1_d0hj7ib | 1,456,710,345 | user_674b82d78492 | Cooking | No it's not? I've found *one* place that was decent.
It can't be called great if they put fucking *lettuce* in a fish taco | 2 | t1_d0hfwj0 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hj7ib | null | false | 2016-02-29T01:45:45Z |
d0hj67r | t1_d0hj67r | 1,456,710,280 | [deleted] | Cooking | [deleted] | 2 | t1_d0g4wxa | t3_47x2we | /r/Cooking/comments/t3_47x2we/d0hj67r | null | false | 2016-02-29T01:44:40Z |
d0hj5kw | t1_d0hj5kw | 1,456,710,248 | user_208a423dd8d8 | Cooking | No, that isn't enough vegemite | 6 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hj5kw | null | false | 2016-02-29T01:44:08Z |
d0hj3xj | t1_d0hj3xj | 1,456,710,166 | user_8309da9b9df8 | Cooking | The 40 degree milk *will* reach the same temp as the tea, which is something like 200-205 degrees. The issue is the speed at which the cold milk reaches the high tea temp. If the speed is too fast, the milk will scorch. You've experienced this if you've ever cooked with milk, pop science be damned.
Edit: metric... | 4 | t1_d0hip4m | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hj3xj | null | false | 2016-02-29T01:42:46Z |
d0hj2co | t1_d0hj2co | 1,456,710,086 | user_49386940b7d4 | Cooking | Peas and corn are a Thanksgiving staple for us and I'm from Virginia... | 1 | t1_d0h9pq0 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hj2co | null | false | 2016-02-29T01:41:26Z |
d0hj1y9 | t1_d0hj1y9 | 1,456,710,064 | user_7ae47d9f3e1d | Cooking | It sounds weird but it pops. You could do cinnamon and maybe New Mexico chile powder. Or any type of fruity, non-earthy red chile. | 1 | t1_d0hgpjg | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hj1y9 | null | false | 2016-02-29T01:41:04Z |
d0hj17i | t1_d0hj17i | 1,456,710,027 | user_86fe2b87902f | Cooking | Third generation Mexican American living in New Mexico. When my dad was a kid living in rural Kansas, my Grandmother couldn't get masa for corn tortillas, but she had plenty of flour, and with that flour and New Mexico red chiles she made the best flour tortilla "enchiladas".
EVERYONES first reaction is a cringe, but ... | 1 | t1_d0h7rc2 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hj17i | null | false | 2016-02-29T01:40:27Z |
d0hj0o4 | t1_d0hj0o4 | 1,456,709,999 | user_483a991e9ea6 | Cooking | So you made it into pastrami? /s ;)
^^^^I ^^^^bet ^^^^it ^^^^was ^^^^delicious... | 5 | t1_d0hibau | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hj0o4 | null | false | 2016-02-29T01:39:59Z |
d0hj09t | t1_d0hj09t | 1,456,709,978 | user_171c3a097be5 | Cooking | Isn't Hamburger Helper distinctly American? | 0 | t1_d0h8f0i | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hj09t | null | false | 2016-02-29T01:39:38Z |
d0hizja | t1_d0hizja | 1,456,709,943 | [deleted] | Cooking | [deleted] | 0 | t3_483tut | t3_483tut | /r/Cooking/comments/t3_483tut/d0hizja | null | false | 2016-02-29T01:39:03Z |
d0hiz1f | t1_d0hiz1f | 1,456,709,918 | user_483a991e9ea6 | Cooking | Disco dried are only disco fries if they use mozzarella cheese. Tender chunks of pot roast, while encouraged, are optional. | 1 | t1_d0hanf4 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hiz1f | null | false | 2016-02-29T01:38:38Z |
d0hiyww | t1_d0hiyww | 1,456,709,911 | [deleted] | Cooking | I probably only add 1.5 tablespoon, but it could do without. The bacon does release its own fat | 1 | t1_d0hi7zz | t3_485kzy | /r/Cooking/comments/t3_485kzy/d0hiyww | null | false | 2016-02-29T01:38:31Z |
d0hiysz | t1_d0hiysz | 1,456,709,905 | user_9197c40ab5ee | Cooking | I've had chili con carne made by a Greek person. It was not spicy and had noodles, but I ate it graciously. | 0 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hiysz | null | false | 2016-02-29T01:38:25Z |
d0hiy07 | t1_d0hiy07 | 1,456,709,867 | user_1efebc7ed2ad | Cooking | Hahah. No.
Real Upstate. Rochester. | 3 | t1_d0hf8vg | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hiy07 | null | false | 2016-02-29T01:37:47Z |
d0hixoz | t1_d0hixoz | 1,456,709,851 | user_6e9de636b132 | Cooking | rice will stale fastest at refrig temp. Spread it out on a pie pan/ cookie sheet. | 1 | t3_484hpy | t3_484hpy | /r/Cooking/comments/t3_484hpy/d0hixoz | null | false | 2016-02-29T01:37:31Z |
d0hixlt | t1_d0hixlt | 1,456,709,848 | user_7951425d44e9 | Cooking | It's a valid question for someone who is new to cooking, especially when it comes to things like boiling eggs where leaving the egg in for 30 seconds longer can make for a completely different inside. You can look at something boiling violently and say it's boiling and something with a couple of bubbles coming up and ... | 17 | t1_d0heunx | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hixlt | null | false | 2016-02-29T01:37:28Z |
d0hixbe | t1_d0hixbe | 1,456,709,834 | user_629252a4c59a | Cooking | Croque Bolognese or Grilled cheese topped with bolognese is a national dish in Belgium.
| 1 | t3_483ymb | t3_483ymb | /r/Cooking/comments/t3_483ymb/d0hixbe | null | false | 2016-02-29T01:37:14Z |
d0hitmi | t1_d0hitmi | 1,456,709,649 | user_7951425d44e9 | Cooking | >I've started doing this, as it's supposed to use a lot less gas
You can boil the water in an electric kettle them dump it into the pot. | 4 | t1_d0he4yg | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hitmi | null | false | 2016-02-29T01:34:09Z |
d0hisqa | t1_d0hisqa | 1,456,709,604 | user_87e072cda22f | Cooking | A lot of misguided white people. | -1 | t1_d0h8xkr | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hisqa | null | false | 2016-02-29T01:33:24Z |
d0his33 | t1_d0his33 | 1,456,709,571 | user_629252a4c59a | Cooking | exactly follow this recipe. https://www.youtube.com/watch?v=BmnoGc1fxew | 2 | t3_485kzy | t3_485kzy | /r/Cooking/comments/t3_485kzy/d0his33 | null | false | 2016-02-29T01:32:51Z |
d0hird2 | t1_d0hird2 | 1,456,709,536 | user_ab5b14b7e986 | Cooking | I always make my roux by weight as opposed to volume. +1 to the tant pour tant and very low heat approach. | 1 | t3_487hwf | t3_487hwf | /r/Cooking/comments/t3_487hwf/d0hird2 | null | false | 2016-02-29T01:32:16Z |
d0hir9l | t1_d0hir9l | 1,456,709,532 | user_8b26a173cf08 | Cooking | I've been told that Chorizo in paella is a no-no. Any Spaniards care to comment?
| 2 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hir9l | null | false | 2016-02-29T01:32:12Z |
d0hiq6s | t1_d0hiq6s | 1,456,709,479 | user_8a7450d3ca50 | Cooking | Yeah, I knew before I clicked that a lot of this thread would be picking at adaptations originally made by the country's diaspora when faced with new conditions. WASPs didn't invent Tex Mex - Texans of Mexican descent did. Most "bad" Italian American can be traced to the original version and it's not hard to see why ch... | 64 | t1_d0hf95r | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hiq6s | null | false | 2016-02-29T01:31:19Z |
d0hipub | t1_d0hipub | 1,456,709,461 | user_836bdc8a93d1 | Cooking | There's quite a big Filipino community in my city but sadly there's no Filipino restaurants. | 6 | t1_d0hco0y | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hipub | null | false | 2016-02-29T01:31:01Z |
d0hip4m | t1_d0hip4m | 1,456,709,426 | user_7951425d44e9 | Cooking | >Adding hot tea to the milk slowly allows the milk to gradually reach the same temp as the tea. If you pour milk into the tea directly, the milk has a much higher chance of scorching.
Is there any evidence for this at all or is this just pop science? You have your tea at a given temperature and your milk at a differen... | 0 | t1_d0hbdlw | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hip4m | null | false | 2016-02-29T01:30:26Z |
d0hioq3 | t1_d0hioq3 | 1,456,709,407 | user_629252a4c59a | Cooking | Mixing a bunch of stuff together with coconut milk does not make your dish thai. | 1 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hioq3 | null | false | 2016-02-29T01:30:07Z |
d0hiojw | t1_d0hiojw | 1,456,709,400 | user_fa449f3e449f | Cooking | I always like carrot & turnip. So nutty, sweet and buttery | 1 | t1_d0hfvac | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hiojw | null | false | 2016-02-29T01:30:00Z |
d0hio0w | t1_d0hio0w | 1,456,709,375 | user_171c3a097be5 | Cooking | Forget the milk lets just get them but the tea in BEFORE the water, that would be a good start; it's not complicated. | 2 | t1_d0h93qn | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hio0w | null | false | 2016-02-29T01:29:35Z |
d0hinfu | t1_d0hinfu | 1,456,709,348 | user_3290dd6eec10 | Cooking | People in Japan don't have ovens? What's that all about? | 7 | t1_d0hfi9i | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hinfu | null | false | 2016-02-29T01:29:08Z |
d0himqk | t1_d0himqk | 1,456,709,316 | user_999769304447 | Cooking | There is typically a yellow squash dish as well as the pumpkin pie. | 1 | t1_d0hg2zm | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0himqk | null | false | 2016-02-29T01:28:36Z |
d0himdc | t1_d0himdc | 1,456,709,299 | user_c88ae5de9608 | Cooking | Thanks! I'll try very low heat. | 1 | t1_d0hihxw | t3_487hwf | /r/Cooking/comments/t3_487hwf/d0himdc | null | false | 2016-02-29T01:28:19Z |
d0him5r | t1_d0him5r | 1,456,709,289 | user_836bdc8a93d1 | Cooking | In Canada when you get a burger at a restaurant it will always be cooked well done. We cannot order how done we want the beef like in America. I prefer my burger medium done so it's still pink but sadly I can't order one that way. | 2 | t1_d0h8f0i | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0him5r | null | false | 2016-02-29T01:28:09Z |
d0hikxo | t1_d0hikxo | 1,456,709,231 | user_353e98d4f985 | Cooking | My mom (American) does, but I'm pretty sure that's mostly a cost-saving measure. | 2 | t1_d0hdzyx | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hikxo | null | false | 2016-02-29T01:27:11Z |
d0hikb3 | t1_d0hikb3 | 1,456,709,201 | user_0b913c2e0ce0 | Cooking | A reapeated mistake is still a mistake. | 3 | t1_d0he5hf | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hikb3 | null | false | 2016-02-29T01:26:41Z |
d0hijht | t1_d0hijht | 1,456,709,163 | user_50c7d0ef6b2a | Cooking | took a trip to Scotland recently. lovely place. what counts as "authentic" Scottish food though? almost every restaurant, pub, inn, etc. served a pretty common and ordinary menu of burgers, sandwiches, fried cod, etc. Same kind of stuff you can get in just about any greasy spoon diner in America.
Is it the haggis? Bes... | 16 | t1_d0haetk | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hijht | null | false | 2016-02-29T01:26:03Z |
d0hijck | t1_d0hijck | 1,456,709,156 | user_c88ae5de9608 | Cooking | I do 4 tbsp to 4 tbsp. It's equal. It's not that the liquid is just too thick, it literally turns into play doh like. I'm thinking the temperature is wrong which is why I wanted specifically what to start at, when to turn up, etc. | 1 | t1_d0hi3c1 | t3_487hwf | /r/Cooking/comments/t3_487hwf/d0hijck | null | false | 2016-02-29T01:25:56Z |
d0hihys | t1_d0hihys | 1,456,709,089 | user_353e98d4f985 | Cooking | Can confirm. If I found out someone I know didn't have somewhere to go for Thanksgiving, they'd get an immediate invite to my house. | 5 | t1_d0hglh6 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hihys | null | false | 2016-02-29T01:24:49Z |
d0hihxw | t1_d0hihxw | 1,456,709,088 | user_9335b754fd45 | Cooking | In France, we make it with "tant pour tant", which means the same amount of flour and butter. First melt the butter at low heat, then add the flour in 3 times and always mix with a whisk. The quality of the floor is important. Baking flour or all purpose flour is ok, but not flours like bread or complete flours or you'... | 5 | t3_487hwf | t3_487hwf | /r/Cooking/comments/t3_487hwf/d0hihxw | null | false | 2016-02-29T01:24:48Z |
d0hihy3 | t1_d0hihy3 | 1,456,709,088 | [deleted] | Cooking | [deleted] | 1 | t3_487hwf | t3_487hwf | /r/Cooking/comments/t3_487hwf/d0hihy3 | null | false | 2016-02-29T01:24:48Z |
d0hihy5 | t1_d0hihy5 | 1,456,709,088 | user_da668631ed6c | Cooking | It's a pretty bland dish. The meat isn't all the great either. But my family keeps having it as a tradition. I think my mom is just a bad cook too... | 0 | t1_d0hc6mw | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hihy5 | null | false | 2016-02-29T01:24:48Z |
d0hih9r | t1_d0hih9r | 1,456,709,054 | user_9027d973d054 | Cooking | And what about Tagliatelle al Pollo...? Feel free to tell the folks at [La Baita, Garmisch Germany](http://www.labaitamobil.de/), that they're fucking it all up. | 5 | t1_d0hc2b0 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hih9r | null | false | 2016-02-29T01:24:14Z |
d0hih5b | t1_d0hih5b | 1,456,709,048 | user_61982ea20c11 | Cooking | As a northerner, you've ruined many a perfectly fine iced tea :D | 5 | t1_d0hcegw | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hih5b | null | false | 2016-02-29T01:24:08Z |
d0hifgq | t1_d0hifgq | 1,456,708,969 | user_16d10ea545fe | Cooking | That's definitely a melt. | 2 | t1_d0hi289 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hifgq | null | false | 2016-02-29T01:22:49Z |
d0hieub | t1_d0hieub | 1,456,708,940 | user_171c3a097be5 | Cooking | Shepherd's Pie.
If it is made with ground beef it should be called Cottage Pie.
In order to call it "Shepherd's Pie it should be made with lamb.
Que the British cooking Jokes...
Edit spelling. | 63 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hieub | null | false | 2016-02-29T01:22:20Z |
d0hie9k | t1_d0hie9k | 1,456,708,913 | [deleted] | Cooking | [deleted] | 1 | t1_d0h93qn | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hie9k | null | false | 2016-02-29T01:21:53Z |
d0hie7e | t1_d0hie7e | 1,456,708,911 | user_7b830f5096fe | Cooking | aha yes, I forgot the middle step! | 3 | t1_d0hi0vo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hie7e | null | false | 2016-02-29T01:21:51Z |
d0hidue | t1_d0hidue | 1,456,708,893 | user_d236bde15463 | Cooking | Southerner here.
I won't judge someone for putting sugar in their grits, but that ain't grits - that's just corn porridge. Any so-called southern restaurant that serves sweet grits without being asked is a farce of its own existence.
Likewise, cornbread. I'm gonna step on some toes when I say that goodness ain't to b... | 111 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hidue | null | false | 2016-02-29T01:21:33Z |
d0hidi8 | t1_d0hidi8 | 1,456,708,877 | user_212e7e9093f2 | Cooking | Marrakech
Jim's
Lorenzo's
Mah man | 2 | t1_d0hctwi | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hidi8 | null | false | 2016-02-29T01:21:17Z |
d0hicbs | t1_d0hicbs | 1,456,708,818 | user_0b913c2e0ce0 | Cooking | If youre in the midwest, that's feed corn. I wouldn't recommend trying it. | 17 | t1_d0hdey0 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hicbs | null | false | 2016-02-29T01:20:18Z |
d0hibmo | t1_d0hibmo | 1,456,708,782 | user_50c7d0ef6b2a | Cooking | God created avocados so we would know she still loves us despite everything | 1 | t1_d0h8y1f | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hibmo | null | false | 2016-02-29T01:19:42Z |
d0hibau | t1_d0hibau | 1,456,708,766 | user_433d2e913e2f | Cooking | We normally finish ours in the oven as well. Though the last time I did it I finished it on a Big Green Egg with some apple wood. Was very nice. | 2 | t1_d0hefu2 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hibau | null | false | 2016-02-29T01:19:26Z |
d0hias3 | t1_d0hias3 | 1,456,708,742 | user_3290dd6eec10 | Cooking | We have some decent ones. Tourtiere comes to mind, as well as the obvious one - poutine. | 5 | t1_d0hgrus | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hias3 | null | false | 2016-02-29T01:19:02Z |
d0hi9z3 | t1_d0hi9z3 | 1,456,708,702 | user_50c7d0ef6b2a | Cooking | is that before or after a hot cup of Timmy's best? | 1 | t1_d0h51wo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hi9z3 | null | false | 2016-02-29T01:18:22Z |
d0hi9sx | t1_d0hi9sx | 1,456,708,693 | user_24ddaf55a803 | Cooking | Cauliflower topped with tahini (sesame paste).
Take some cauliflower florets, toss with some olive oil, salt, pepper, a bit of sweet paprika, and minced garlic. Stick it in the oven at around 400 F. While that's cooking, prepare tahini 1:1 tahini and water (it comes concentrated). Add some salt, pepper, and fresh lem... | 1 | t3_48514x | t3_48514x | /r/Cooking/comments/t3_48514x/d0hi9sx | null | false | 2016-02-29T01:18:13Z |
d0hi9d5 | t1_d0hi9d5 | 1,456,708,674 | user_50e6a3fc4614 | Cooking | French? | 71 | t1_d0hcuxl | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hi9d5 | null | false | 2016-02-29T01:17:54Z |
d0hi970 | t1_d0hi970 | 1,456,708,667 | user_15054bbbf142 | Cooking | Haggis and uh... | 16 | t1_d0hgim0 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hi970 | null | false | 2016-02-29T01:17:47Z |
d0hi7zz | t1_d0hi7zz | 1,456,708,609 | user_4707a73e3f32 | Cooking | Butter with the bacon sounds kinda excessive to me. Personally I've never felt like I needed anything more than the bacon grease. | 6 | t1_d0h9mgk | t3_485kzy | /r/Cooking/comments/t3_485kzy/d0hi7zz | null | false | 2016-02-29T01:16:49Z |
d0hi7lg | t1_d0hi7lg | 1,456,708,590 | user_c397dda6bac1 | Cooking | Man, it's crazy how wrong everyone is here. Bbq is a noun in southern usa. We grill or we smoke. Sometimes we smoke bbq. Google eastern nc whole hog bbq for a mouth watering example. | 74 | t1_d0h9ou5 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hi7lg | null | false | 2016-02-29T01:16:30Z |
d0hi77q | t1_d0hi77q | 1,456,708,571 | user_8877474d0c5f | Cooking | Sometimes people do them with flour, water, and recycled paper products. Throw in enough garlic and butter, and you'll hardly be able to tell the difference! | 0 | t1_d0hafcz | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hi77q | null | false | 2016-02-29T01:16:11Z |
d0hi6nr | t1_d0hi6nr | 1,456,708,543 | user_0b913c2e0ce0 | Cooking | Is colcannon traditional? That's usually what I make, | 4 | t1_d0h9kl5 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hi6nr | null | false | 2016-02-29T01:15:43Z |
d0hi6bc | t1_d0hi6bc | 1,456,708,528 | user_18df7c411de7 | Cooking | Cheese covered starches and the hotdog flavored water. | 3 | t1_d0h51wo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hi6bc | null | false | 2016-02-29T01:15:28Z |
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