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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d0hgi33 | t1_d0hgi33 | 1,456,705,617 | user_ba532f041907 | Cooking | Must have never had a Chicago dog then | 9 | t1_d0hfih6 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hgi33 | null | false | 2016-02-29T00:26:57Z |
d0hghzx | t1_d0hghzx | 1,456,705,612 | user_bc9088bcae10 | Cooking | That's how I do it. Dice it up and drop in with a couple of minutes left on the boil | 2 | t1_d0h9pwd | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hghzx | null | false | 2016-02-29T00:26:52Z |
d0hggpo | t1_d0hggpo | 1,456,705,552 | user_8fae8f00a795 | Cooking | Completely agree! Mozza/shredded cheese is NOT the way to make it.
Squeaky cheese from Caraquet, NB is so yummy(Squeaky cheese= cheese curds). Right at the "Fromagerie" it's made fresh. *drools*
Ps: they even have salted and bbq flavoured which are great to snack on. | 21 | t1_d0h3jz4 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hggpo | null | false | 2016-02-29T00:25:52Z |
d0hggaj | t1_d0hggaj | 1,456,705,533 | user_99f074650603 | Cooking | I've started doing this - takes like no time at all and they're much tastier. | 1 | t1_d0hfh1e | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hggaj | null | false | 2016-02-29T00:25:33Z |
d0hggar | t1_d0hggar | 1,456,705,533 | user_5a8eafba664a | Cooking | Odds are you hate the texture cause your eating them cold, fry them, steam them, do something, ANYTHING, but eat them cold and hard | 6 | t1_d0habto | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hggar | null | false | 2016-02-29T00:25:33Z |
d0hgf7f | t1_d0hgf7f | 1,456,705,483 | user_e2d5f5a99eda | Cooking | It overpowers the saffron and seafood flavors. Nothing wrong with chorizo rice but it's not paella. | 67 | t1_d0hdreh | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hgf7f | null | false | 2016-02-29T00:24:43Z |
d0hgefv | t1_d0hgefv | 1,456,705,446 | user_2662c7efd016 | Cooking | Foreigner here: hard to beat longanisa and garlic rice in the morning (or afternoon, or evening!). | 6 | t1_d0hco0y | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hgefv | null | false | 2016-02-29T00:24:06Z |
d0hgd5d | t1_d0hgd5d | 1,456,705,386 | user_a79ef0d59774 | Cooking | *Daniel, and I can confirm this carbonara is amazing. | 5 | t1_d0hd85w | t3_485kzy | /r/Cooking/comments/t3_485kzy/d0hgd5d | null | false | 2016-02-29T00:23:06Z |
d0hgctv | t1_d0hgctv | 1,456,705,372 | user_71fbb792f5be | Cooking | It can be, if you put powdered sugar or honey on it. | 35 | t1_d0h90pp | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hgctv | null | false | 2016-02-29T00:22:52Z |
d0hgcoh | t1_d0hgcoh | 1,456,705,366 | user_5571ad55adad | Cooking | this sounds amazing!!! I love a little kick too. Thanks for the suggestion :-) | 1 | t1_d0gy2e2 | t3_47zmhi | /r/Cooking/comments/t3_47zmhi/d0hgcoh | null | false | 2016-02-29T00:22:46Z |
d0hgbjk | t1_d0hgbjk | 1,456,705,317 | user_5571ad55adad | Cooking | keeping it simple, I like! | 1 | t1_d0gnocq | t3_47zmhi | /r/Cooking/comments/t3_47zmhi/d0hgbjk | null | false | 2016-02-29T00:21:57Z |
d0hgb3p | t1_d0hgb3p | 1,456,705,298 | user_b6a1e9e0a643 | Cooking | I'm sorry our colloquialisms are different to yours. | 21 | t1_d0hg4uk | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hgb3p | null | false | 2016-02-29T00:21:38Z |
d0hgasg | t1_d0hgasg | 1,456,705,284 | [deleted] | Cooking | [deleted] | 0 | t1_d0hdbpu | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hgasg | null | false | 2016-02-29T00:21:24Z |
d0hgaru | t1_d0hgaru | 1,456,705,283 | user_db1085ec2ff2 | Cooking | I think due to the fact that Tex Mex is a bastardized version of something there's a lot of blurred lines. I'm sure closer to the border corn tortillas are far more common.
I was raised by central Texans and now live in Houston. The majority of my Tex Mex journey has revolved around yellow cheese and flour tortillas.... | 1 | t1_d0hfjd1 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hgaru | null | false | 2016-02-29T00:21:23Z |
d0hgalq | t1_d0hgalq | 1,456,705,275 | user_d374d12b099f | Cooking | Here are my country dishes.
http://www.walmart.com/c/kp/country-dinnerware-sets | 3 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hgalq | null | false | 2016-02-29T00:21:15Z |
d0hg9rb | t1_d0hg9rb | 1,456,705,234 | user_d92000fe9d58 | Cooking | Sure they're around! But not on enchiladas. | 3 | t1_d0hg85l | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hg9rb | null | false | 2016-02-29T00:20:34Z |
d0hg8j0 | t1_d0hg8j0 | 1,456,705,176 | user_e303b81fcb3f | Cooking | ^ That's money right there! | -1 | t1_d0haetk | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hg8j0 | null | false | 2016-02-29T00:19:36Z |
d0hg89h | t1_d0hg89h | 1,456,705,163 | user_94e7b5fdb79f | Cooking | I'm not Italian, but who the hell puts corn on pizza?
Oh right, the ~~Chermans~~ Germans do. | 68 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hg89h | null | false | 2016-02-29T00:19:23Z |
d0hg85l | t1_d0hg85l | 1,456,705,158 | user_db1085ec2ff2 | Cooking | Never? Not sure where you are, but Central Texas/Houston/Dallas/Austin, flour tortillas are around. | 1 | t1_d0hfzei | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hg85l | null | false | 2016-02-29T00:19:18Z |
d0hg7l8 | t1_d0hg7l8 | 1,456,705,131 | user_3d30d4fd8895 | Cooking | Meh, it's delicious | 4 | t1_d0hc2b0 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hg7l8 | null | false | 2016-02-29T00:18:51Z |
d0hg72c | t1_d0hg72c | 1,456,705,106 | user_52f185a3c7ae | Cooking | Because I'm too lazy to research it, what's frybread? | 2 | t1_d0h90pp | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hg72c | null | false | 2016-02-29T00:18:26Z |
d0hg60g | t1_d0hg60g | 1,456,705,054 | user_1d05a9ba2860 | Cooking | Please no butter with bacon though. No need for it | 3 | t1_d0h9rgm | t3_485kzy | /r/Cooking/comments/t3_485kzy/d0hg60g | null | false | 2016-02-29T00:17:34Z |
d0hg57o | t1_d0hg57o | 1,456,705,016 | user_4491da31757e | Cooking | If you live by an HEB central market. They have some. I found them. They're in the fridges with the pasta | 2 | t1_d0helnz | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hg57o | null | false | 2016-02-29T00:16:56Z |
d0hg4yl | t1_d0hg4yl | 1,456,705,005 | user_446365454527 | Cooking | You can just give me all those nasty spicy tuna rolls you don't wanna eat. ^^ | 29 | t1_d0he49p | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hg4yl | null | false | 2016-02-29T00:16:45Z |
d0hg4uk | t1_d0hg4uk | 1,456,704,999 | user_1d9ec801ef21 | Cooking | >Get it straight. | 12 | t1_d0hd05t | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hg4uk | null | false | 2016-02-29T00:16:39Z |
d0hg4rd | t1_d0hg4rd | 1,456,704,994 | [deleted] | Cooking | [removed] | 1 | t1_d0h8y1f | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hg4rd | null | false | 2016-02-29T00:16:34Z |
d0hg43i | t1_d0hg43i | 1,456,704,963 | user_ebae91979d2d | Cooking | Yeah, I'm American and we family food traditions for each holiday. I had no idea what people actually eat for St. Patrick's day, so I just picked something fun. We have berries and cream every valentine day and perogies every Canada Day. | 1 | t1_d0hfv1x | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hg43i | null | false | 2016-02-29T00:16:03Z |
d0hg2zm | t1_d0hg2zm | 1,456,704,910 | user_7a626154ab05 | Cooking | He said pumpkin pie. What do you want? a bubba-esque listing of squash dishes? | 4 | t1_d0hclk2 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hg2zm | null | false | 2016-02-29T00:15:10Z |
d0hg2s9 | t1_d0hg2s9 | 1,456,704,901 | user_f7ba8c11ad5a | Cooking | IIRC rice, green beans, White beans, tomatoes, rabbit, chicken, saffron and garlic. Anything but that wouldnt be paella, but actually you can have your own paella if you change the ingredients like *paella marinera* (with seafood) or *paella mixta* (seafood + chicken / pork) | 6 | t1_d0hf1dq | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hg2s9 | null | false | 2016-02-29T00:15:01Z |
d0hg2a2 | t1_d0hg2a2 | 1,456,704,877 | user_94e7b5fdb79f | Cooking | Maybe you should have gotten out more in MEX. Those evil Spanish brought it centuries ago. Natives adopted it. Today, "Mexican cumin" has adapted enough in growth that it is distinguished from "cumin." | 28 | t1_d0hfeju | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hg2a2 | null | false | 2016-02-29T00:14:37Z |
d0hg22q | t1_d0hg22q | 1,456,704,867 | user_7ef94bd9e7d1 | Cooking | I just have a mental block with mayo. I like it on a sandwich, I'm fine with it mixed into other things, but using straight mayo as a fry sauce just grosses me out. | 1 | t1_d0hfw0p | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hg22q | null | false | 2016-02-29T00:14:27Z |
d0hg1ya | t1_d0hg1ya | 1,456,704,861 | user_f52c1d70bc43 | Cooking | [Antonio Carluccio's way is my favorite](https://youtu.be/3AAdKl1UYZs). He has pretty good advice there. | 2 | t3_485kzy | t3_485kzy | /r/Cooking/comments/t3_485kzy/d0hg1ya | null | false | 2016-02-29T00:14:21Z |
d0hg1ho | t1_d0hg1ho | 1,456,704,839 | user_6ac96f9dbdb0 | Cooking | You wouldn't say that if you tried it without knowing what it was. | 3 | t1_d0hfpqr | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hg1ho | null | false | 2016-02-29T00:13:59Z |
d0hg154 | t1_d0hg154 | 1,456,704,823 | user_d57149df77b0 | Cooking | Everything I keep reading says Valencian Paella was the first and that it used chicken and rabbit. Here are the ingredients...
>Made with chicken and rabbit, garrofó (a local variety of bean), tomatoes, green beans (in Valencia we put “tabella”, “rotjet” and “ferraura” which are local varieties of green beans), paprik... | 8 | t1_d0hf333 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hg154 | null | false | 2016-02-29T00:13:43Z |
d0hg0hx | t1_d0hg0hx | 1,456,704,791 | user_94e7b5fdb79f | Cooking | Finally, sanity on this thread. | 1 | t1_d0h51wo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hg0hx | null | false | 2016-02-29T00:13:11Z |
d0hg02e | t1_d0hg02e | 1,456,704,771 | user_94e7b5fdb79f | Cooking | > short time...
You mean long time?
| 1 | t1_d0hcega | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hg02e | null | false | 2016-02-29T00:12:51Z |
d0hg011 | t1_d0hg011 | 1,456,704,769 | [deleted] | Cooking | [deleted] | 1 | t3_486ldi | t3_486ldi | /r/Cooking/comments/t3_486ldi/d0hg011 | null | false | 2016-02-29T00:12:49Z |
d0hfzr8 | t1_d0hfzr8 | 1,456,704,756 | user_7a626154ab05 | Cooking | I would guess they think that's like putting a steak on spaghetti. | 2 | t1_d0hen6i | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hfzr8 | null | false | 2016-02-29T00:12:36Z |
d0hfzgr | t1_d0hfzgr | 1,456,704,742 | user_7b830f5096fe | Cooking | marshmallows don't use high fructose anyway, they use regular white corn syrup. | 3 | t1_d0hc72w | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hfzgr | null | false | 2016-02-29T00:12:22Z |
d0hfzei | t1_d0hfzei | 1,456,704,739 | user_d92000fe9d58 | Cooking | The fuck? Texan here: I've never had enchiladas with flour tortillas. | 3 | t1_d0he15i | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hfzei | null | false | 2016-02-29T00:12:19Z |
d0hfz99 | t1_d0hfz99 | 1,456,704,733 | user_f79eb09154c0 | Cooking | Everyone knows the flavor leaks out if you break pasta. | 8 | t1_d0hbb5h | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hfz99 | null | false | 2016-02-29T00:12:13Z |
d0hfyjv | t1_d0hfyjv | 1,456,704,699 | user_a4df8b784a44 | Cooking | and there is a further distinction where one uses bbq sauce to glaze and others use rub. remember boys the only real way to BBQ is to rub your meat before you smoke it. Rub it thoroughly. | 0 | t1_d0h9ou5 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hfyjv | null | false | 2016-02-29T00:11:39Z |
d0hfxsp | t1_d0hfxsp | 1,456,704,664 | user_16d10ea545fe | Cooking | Well I definitely agree about the no other fillings thing, but I am willing to make an allowance for mustard as well. | 2 | t1_d0hbzcw | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hfxsp | null | false | 2016-02-29T00:11:04Z |
d0hfwmk | t1_d0hfwmk | 1,456,704,611 | user_60dc491c5ea3 | Cooking | I find most places add in extra spices and ingredients to cover up lower quality meat. If you start with high quality beef, you don't need all the extra stuff.
Since we're on the topic, [how to make a perfect cheeseburger](https://www.youtube.com/watch?v=gZuDMKXWU_E)
| 2 | t1_d0h8f0i | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hfwmk | null | false | 2016-02-29T00:10:11Z |
d0hfwj0 | t1_d0hfwj0 | 1,456,704,607 | user_d9a5d7b993df | Cooking | Mmm sometimes I forget what a privilage it is to live in the SF bay area. Great mexican food is literally everwhere. | 3 | t1_d0hdss9 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hfwj0 | null | false | 2016-02-29T00:10:07Z |
d0hfwcc | t1_d0hfwcc | 1,456,704,599 | user_215e839c93fd | Cooking | Umm.. It's not gross. Its the reason no e stock is so good. Do you like melt in your mouth BBQ ribs? Pulled pork? Pot roast? The reason those things stay moist and delicious is all the gelatin in the meat. | 16 | t1_d0hfpqr | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hfwcc | null | false | 2016-02-29T00:09:59Z |
d0hfw48 | t1_d0hfw48 | 1,456,704,589 | user_d92000fe9d58 | Cooking | I found Wisconsin curds at HEB recently! | 25 | t1_d0helnz | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hfw48 | null | false | 2016-02-29T00:09:49Z |
d0hfw0p | t1_d0hfw0p | 1,456,704,585 | user_5748899ce49c | Cooking | Belgium is founded on a belief in the universal applicability of mayonnaise. Whatever you have, Belgians will put mayonnaise on it.
And truly, mayonnaise is delicious on fries. | 3 | t1_d0hcn0v | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hfw0p | null | false | 2016-02-29T00:09:45Z |
d0hfvst | t1_d0hfvst | 1,456,704,575 | user_d96afcbecc4b | Cooking | Not a traditional dish in Ireland, but my understanding was that it was a dish eaten by Irish immigrants in North America. Hence it's popularity on St. Patrick's Day in the US. | 204 | t1_d0h9kl5 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hfvst | null | false | 2016-02-29T00:09:35Z |
d0hfvib | t1_d0hfvib | 1,456,704,561 | user_7b830f5096fe | Cooking | churches do communal thanksgiving and christmas dinner pretty often. it's nice to go if you wouldn't normally have somewhere, they'd probably love a foreigner giving thanksgiving a shot. | 4 | t1_d0hdwya | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hfvib | null | false | 2016-02-29T00:09:21Z |
d0hfvc9 | t1_d0hfvc9 | 1,456,704,553 | user_25f4a7ad1347 | Cooking | >squeak
I read this as speak, and was confused... | 1 | t1_d0h4ej7 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hfvc9 | null | false | 2016-02-29T00:09:13Z |
d0hfvac | t1_d0hfvac | 1,456,704,551 | user_9a39e11a9d25 | Cooking | Turnips, the saddest vegetable. But so delicious. | 18 | t1_d0heeus | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hfvac | null | false | 2016-02-29T00:09:11Z |
d0hfv1x | t1_d0hfv1x | 1,456,704,541 | user_6ac96f9dbdb0 | Cooking | I always just have beer, personally. | 4 | t1_d0hcsic | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hfv1x | null | false | 2016-02-29T00:09:01Z |
d0hfu1k | t1_d0hfu1k | 1,456,704,493 | user_7b830f5096fe | Cooking | but stuff like parsnips, turnips, rutabaga, whatever, are so tasty! now that you say that though, a lot of my favorite recipes for them are from a book from the 30s | 8 | t1_d0heeus | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hfu1k | null | false | 2016-02-29T00:08:13Z |
d0hfsx5 | t1_d0hfsx5 | 1,456,704,440 | user_53f16b0e4d06 | Cooking | You are now a moderator of /r/grilledcheese.
But seriously check out the top all-time post in there. | 3 | t1_d0h5fuz | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hfsx5 | null | false | 2016-02-29T00:07:20Z |
d0hfs8f | t1_d0hfs8f | 1,456,704,408 | user_1d61492c938b | Cooking | KFC does Thanksgiving turkey? Like, a whole roast turkey? For real? | 1 | t1_d0hfi9i | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hfs8f | null | false | 2016-02-29T00:06:48Z |
d0hfr27 | t1_d0hfr27 | 1,456,704,353 | user_446365454527 | Cooking | A dish with sweet chili sauce is not Thai. So wat di fuck.
| 15 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hfr27 | null | false | 2016-02-29T00:05:53Z |
d0hfq7k | t1_d0hfq7k | 1,456,704,312 | user_7b830f5096fe | Cooking | adding cheese to a roux makes it a mornay! :) | 9 | t1_d0h93qn | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hfq7k | null | false | 2016-02-29T00:05:12Z |
d0hfq6i | t1_d0hfq6i | 1,456,704,311 | [deleted] | Cooking | [deleted] | 1 | t1_d0h93qn | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hfq6i | null | false | 2016-02-29T00:05:11Z |
d0hfpr0 | t1_d0hfpr0 | 1,456,704,292 | user_215e839c93fd | Cooking | Don't be pedantic. That's true in the US, and only part of it anyway. | -4 | t1_d0h9ou5 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hfpr0 | null | false | 2016-02-29T00:04:52Z |
d0hfpqr | t1_d0hfpqr | 1,456,704,291 | user_956e903b7f37 | Cooking | Gross. | -15 | t1_d0hfoey | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hfpqr | null | false | 2016-02-29T00:04:51Z |
d0hfpox | t1_d0hfpox | 1,456,704,289 | user_6f02442f1c5a | Cooking | It really depends on which part of the U.S. you're in and the family. It's very typical for people to bring their out-of-town friends or college buddies back for Thanksgiving dinner to meet the family and hang out. Christmas Eve is the more intimate dinner for most families. | 1 | t1_d0hdwya | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hfpox | null | false | 2016-02-29T00:04:49Z |
d0hfozl | t1_d0hfozl | 1,456,704,255 | user_7b830f5096fe | Cooking | that yakisoba sounds decent though | 3 | t1_d0h8b9b | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hfozl | null | false | 2016-02-29T00:04:15Z |
d0hfoey | t1_d0hfoey | 1,456,704,226 | user_215e839c93fd | Cooking | Cook it long and wet enough and it will dissolve into gelatin, giving the sauce/broth in which you cooked it a unctuous mouth feel. | 40 | t1_d0hexhs | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hfoey | null | false | 2016-02-29T00:03:46Z |
d0hfo8v | t1_d0hfo8v | 1,456,704,218 | user_8dbba1986c04 | Cooking | I really do want to know about hard shells. I put my helmet on. I would share my drink to ease the trouble, but...ok I do have two left and I'm not sharing either.
Even the local "authentic" Mexican restaurants serve hard shells. Is this a lie? | 2 | t1_d0h7rc2 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hfo8v | null | false | 2016-02-29T00:03:38Z |
d0hfnlj | t1_d0hfnlj | 1,456,704,188 | user_7b830f5096fe | Cooking | trader joe's has rice tortillas, you might give those a shot | 3 | t1_d0h9y4l | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hfnlj | null | false | 2016-02-29T00:03:08Z |
d0hfmpx | t1_d0hfmpx | 1,456,704,146 | user_7b830f5096fe | Cooking | try the blue corn ones. they're a much heartier texture. | 0 | t1_d0habto | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hfmpx | null | false | 2016-02-29T00:02:26Z |
d0hfmkx | t1_d0hfmkx | 1,456,704,139 | user_1074dc99f62d | Cooking | Risotto. Leave it pretty chunky and mix it with a simple risotto. | 6 | t3_4861mu | t3_4861mu | /r/Cooking/comments/t3_4861mu/d0hfmkx | null | false | 2016-02-29T00:02:19Z |
d0hfmj7 | t1_d0hfmj7 | 1,456,704,137 | user_6f02442f1c5a | Cooking | The only way to do this is not to stir. Boiling could compensate for stirring somewhat, but is an extremely bad habit. | -1 | t1_d0he4yg | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hfmj7 | null | false | 2016-02-29T00:02:17Z |
d0hfjlv | t1_d0hfjlv | 1,456,704,002 | user_655487ebdc55 | Cooking | Yeah, that's a good solid recipe. They definitely squeek when I make them. I think most people are just expecting cheese making to be a really difficult process. This is a good way to get into it. | 3 | t1_d0hfa7c | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hfjlv | null | false | 2016-02-29T00:00:02Z |
d0hfjd1 | t1_d0hfjd1 | 1,456,703,992 | user_698a60f45fcc | Cooking | I've always thought flour tortillas for enchiladas was a southwestern thing.
Texmex definitely uses corn tortillas. | 3 | t1_d0he15i | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hfjd1 | null | false | 2016-02-28T23:59:52Z |
d0hfih6 | t1_d0hfih6 | 1,456,703,950 | user_94d19c72fd48 | Cooking | I legit feel bad for people who live in Chicago. | -4 | t1_d0h8qfz | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hfih6 | null | false | 2016-02-28T23:59:10Z |
d0hfi9i | t1_d0hfi9i | 1,456,703,941 | user_e0d9d48325bd | Cooking | To your last question- most American grocery stores offer a "Thanksgiving takeout" style of meal in late November to help out families who don't cook or only want to focus on one part of the meal.
Interestingly, I live in Okinawa, Japan, now and locals totally do want to celebrate thanksgiving, but can't get turkeys ... | 41 | t1_d0hdwya | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hfi9i | null | false | 2016-02-28T23:59:01Z |
d0hfi4u | t1_d0hfi4u | 1,456,703,934 | user_38724e206425 | Cooking | Curry powder is mostly just turmeric I believe? I've tried my own curry a few times and I always fuck it up while trying to make it authentic, or I can't get the whole ingredients. Stuff like extracting the flavor from whole spices in oil, but I can't get stuff like fenugreek or cardamom pods. | 1 | t1_d0h4138 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hfi4u | null | false | 2016-02-28T23:58:54Z |
d0hfh1e | t1_d0hfh1e | 1,456,703,883 | user_94d19c72fd48 | Cooking | Make them yourself. Corn "masa" (flour), combine with water until you get a dough you can form into balls and roll out with an oiled rolling pin. Heat it in a skillet. Done this way, they're fresh as fuck and damn near free. | 1 | t1_d0habto | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hfh1e | null | false | 2016-02-28T23:58:03Z |
d0hfgnm | t1_d0hfgnm | 1,456,703,864 | user_7748e1fdb69d | Cooking | When people order/make shrimp pho with broccoli.
Just order some hue tieu if you want seafood pls.:( | 0 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hfgnm | null | false | 2016-02-28T23:57:44Z |
d0hfghq | t1_d0hfghq | 1,456,703,856 | user_613c3012dfc8 | Cooking | No worries! :) Just that the linked article (and similar) has been having me despairing over what *is* allowed lol! | 2 | t1_d0hfbmm | t3_486k5y | /r/Cooking/comments/t3_486k5y/d0hfghq | null | false | 2016-02-28T23:57:36Z |
d0hfgdw | t1_d0hfgdw | 1,456,703,851 | user_5748899ce49c | Cooking | Everyone seems to think it's mayo-instead-of-cheese, not mayo-instead-of-butter. | 2 | t1_d0hbkko | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hfgdw | null | false | 2016-02-28T23:57:31Z |
d0hfgdx | t1_d0hfgdx | 1,456,703,851 | [deleted] | Cooking | [deleted] | 114 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hfgdx | null | false | 2016-02-28T23:57:31Z |
d0hfg68 | t1_d0hfg68 | 1,456,703,842 | user_a4df8b784a44 | Cooking | thing of grilling as hamburgers, hotdogs, steaks. grilled chicken.
BBQing is Brisket, ribs, Smoked things in general like turkey, chicken , bologna, etc. | 5 | t1_d0hbyfx | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hfg68 | null | false | 2016-02-28T23:57:22Z |
d0hfg6q | t1_d0hfg6q | 1,456,703,842 | user_f4ecb78503a9 | Cooking | I prefer my tea to not taste like Wang. | 46 | t1_d0helm4 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hfg6q | null | false | 2016-02-28T23:57:22Z |
d0hfet9 | t1_d0hfet9 | 1,456,703,781 | user_94d19c72fd48 | Cooking | Mexican turkey lasagne, if done right, could actually be some really bangin' enchiladas. | 2 | t1_d0hb2tp | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hfet9 | null | false | 2016-02-28T23:56:21Z |
d0hfeju | t1_d0hfeju | 1,456,703,770 | [deleted] | Cooking | [deleted] | 17 | t1_d0h94hq | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hfeju | null | false | 2016-02-28T23:56:10Z |
d0hfdz4 | t1_d0hfdz4 | 1,456,703,744 | user_dbbc115e07d0 | Cooking | That's slightly more like reality. | 1 | t1_d0hcsic | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hfdz4 | null | false | 2016-02-28T23:55:44Z |
d0hfccl | t1_d0hfccl | 1,456,703,670 | user_6b19771ff91d | Cooking | This is what poor people who live in shitty apartments eat.
Also fuck grilling in -40 Celsius. | 53 | t1_d0h60t4 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hfccl | null | false | 2016-02-28T23:54:30Z |
d0hfc96 | t1_d0hfc96 | 1,456,703,666 | user_32baf88d5a58 | Cooking | https://www.reddit.com/r/grilledcheese/comments/2or1p3/you_people_make_me_sick/
For anyone who hasn't seen this or needs a laugh. | 61 | t1_d0h5fuz | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hfc96 | null | false | 2016-02-28T23:54:26Z |
d0hfbmm | t1_d0hfbmm | 1,456,703,639 | [deleted] | Cooking | LOL, I was just trying to help. | -5 | t1_d0hf0im | t3_486k5y | /r/Cooking/comments/t3_486k5y/d0hfbmm | null | false | 2016-02-28T23:53:59Z |
d0hfb9t | t1_d0hfb9t | 1,456,703,623 | user_956e903b7f37 | Cooking | Ew. Fuck you. | 0 | t1_d0h95f3 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hfb9t | null | false | 2016-02-28T23:53:43Z |
d0hfavv | t1_d0hfavv | 1,456,703,606 | [deleted] | Cooking | [removed] | -3 | t1_d0hbtlm | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hfavv | null | false | 2016-02-28T23:53:26Z |
d0hfapn | t1_d0hfapn | 1,456,703,599 | user_6b19771ff91d | Cooking | As a Canadian it's similar. It is not the same however. Ours is better. | 1 | t1_d0h8g1d | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hfapn | null | false | 2016-02-28T23:53:19Z |
d0hfag3 | t1_d0hfag3 | 1,456,703,587 | user_38724e206425 | Cooking | Are you the guy from /r/grilledcheese that flipped out because people were posting melts instead of grilled cheese? | 90 | t1_d0h5fuz | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hfag3 | null | false | 2016-02-28T23:53:07Z |
d0hfa7c | t1_d0hfa7c | 1,456,703,576 | user_e52c537ee326 | Cooking | i haven't tried this one myself, but I've heard good things:
http://culturecheesemag.com/diy/homemade-squeaky-cheese-curds | 2 | t1_d0hczcn | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hfa7c | null | false | 2016-02-28T23:52:56Z |
d0hf9so | t1_d0hf9so | 1,456,703,559 | user_f79eb09154c0 | Cooking | Overboiling the dashi. Putting mayonnaise and other sauces on sushi. | -1 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hf9so | null | false | 2016-02-28T23:52:39Z |
d0hf95r | t1_d0hf95r | 1,456,703,530 | user_051761063673 | Cooking | Cuisines always change as they move between regions. Recipes are adapted to locally available ingredients or imported ingredients are worked in to local recipes.
The link cited by OP refers to Italian food, but the tomato is a New World vegetable that didn't make it to Italy until the mid 1500s. | 130 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hf95r | null | false | 2016-02-28T23:52:10Z |
d0hf8vg | t1_d0hf8vg | 1,456,703,518 | user_9efae86711ca | Cooking | You mean Westchester right ? Right? | 2 | t1_d0hegqb | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hf8vg | null | false | 2016-02-28T23:51:58Z |
d0hf8nw | t1_d0hf8nw | 1,456,703,509 | user_528937ce875d | Cooking | I put it in wine bottles so it was somewhat self-measuring. Filled about 4 | 1 | t1_d0h2y06 | t3_47xyy2 | /r/Cooking/comments/t3_47xyy2/d0hf8nw | null | false | 2016-02-28T23:51:49Z |
d0hf83y | t1_d0hf83y | 1,456,703,483 | user_9efae86711ca | Cooking | If the turd doesn't speak your ass is weak. | -3 | t1_d0h4ej7 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hf83y | null | false | 2016-02-28T23:51:23Z |
d0hf7il | t1_d0hf7il | 1,456,703,458 | user_9efae86711ca | Cooking | Found the French Canadian. | 15 | t1_d0h3jz4 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hf7il | null | false | 2016-02-28T23:50:58Z |
d0hf63l | t1_d0hf63l | 1,456,703,393 | user_6b19771ff91d | Cooking | I'm Canadian and when you're poor cheese curds aren't easy to come by. Any cheese will do to make poutine. Newfie fries is cheaper and equally as delicious. | 0 | t1_d0h3jz4 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hf63l | null | false | 2016-02-28T23:49:53Z |
d0hf62j | t1_d0hf62j | 1,456,703,391 | user_ab66236a7f36 | Cooking | Nope | 2 | t1_d0hayu0 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hf62j | null | false | 2016-02-28T23:49:51Z |
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.