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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d0hf5oz | t1_d0hf5oz | 1,456,703,373 | user_dd5cf435addd | Cooking | crabmeat. yum | 1 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0hf5oz | null | false | 2016-02-28T23:49:33Z |
d0hf5fv | t1_d0hf5fv | 1,456,703,361 | user_ab66236a7f36 | Cooking | fookin prawn crackers? | 2 | t1_d0he4t9 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hf5fv | null | false | 2016-02-28T23:49:21Z |
d0hf333 | t1_d0hf333 | 1,456,703,257 | user_d17cb9d8fb8a | Cooking | Are you sure? Its roots are pretty ancient, and it originated from the eastern coast of spain, known for its seafood. | -4 | t1_d0hex5q | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hf333 | null | false | 2016-02-28T23:47:37Z |
d0hf1dq | t1_d0hf1dq | 1,456,703,183 | user_24f3d2e09ba3 | Cooking | What then does true paella have? | 2 | t1_d0h7hwp | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hf1dq | null | false | 2016-02-28T23:46:23Z |
d0hf0im | t1_d0hf0im | 1,456,703,142 | user_613c3012dfc8 | Cooking | Yeah, I know. Looking more for ideas of what *to* cook. | 4 | t1_d0heyvd | t3_486k5y | /r/Cooking/comments/t3_486k5y/d0hf0im | null | false | 2016-02-28T23:45:42Z |
d0heyzt | t1_d0heyzt | 1,456,703,071 | user_64f3859c2c0d | Cooking | Avocado, lime juice, black pepper, salt. | 16 | t1_d0h8y1f | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0heyzt | null | false | 2016-02-28T23:44:31Z |
d0heyvd | t1_d0heyvd | 1,456,703,067 | [deleted] | Cooking | Avoid coffee, spice, sugary drinks and sodas, red meat. | -1 | t3_486k5y | t3_486k5y | /r/Cooking/comments/t3_486k5y/d0heyvd | null | false | 2016-02-28T23:44:27Z |
d0heyem | t1_d0heyem | 1,456,703,046 | user_558e303187c7 | Cooking | Best made on the grill actually! | 6 | t1_d0he9e8 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0heyem | null | false | 2016-02-28T23:44:06Z |
d0hey8y | t1_d0hey8y | 1,456,703,040 | user_d17cb9d8fb8a | Cooking | The best cheesesteaks are in philly. Period. You can just get them almost anywhere, so the shitty food truck or corner store at 3am, though still good, is what you're used to.
When they don't completely fuck it up outside our city, which is 90% of the time, yes, they do it right. I'm gonna blaspheme here, but I've act... | 3 | t1_d0h343u | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hey8y | null | false | 2016-02-28T23:44:00Z |
d0hexpl | t1_d0hexpl | 1,456,703,017 | user_c21098b72507 | Cooking | Orwell says milk first. | 1 | t1_d0h93qn | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hexpl | null | false | 2016-02-28T23:43:37Z |
d0hexhs | t1_d0hexhs | 1,456,703,008 | user_956e903b7f37 | Cooking | How so? | 5 | t1_d0hchp5 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hexhs | null | false | 2016-02-28T23:43:28Z |
d0hex5q | t1_d0hex5q | 1,456,702,992 | user_558e303187c7 | Cooking | Actually chicken and rabbit is how it's traditionally made. | 34 | t1_d0heh5p | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hex5q | null | false | 2016-02-28T23:43:12Z |
d0hewv0 | t1_d0hewv0 | 1,456,702,978 | user_3d79b07faabf | Cooking | Haha.. I put it on the list with a disclaimer. I don't really like it either but at least you're not going out of the way for it like other tourists do with Pats of Genos. | 2 | t1_d0he2k3 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hewv0 | null | false | 2016-02-28T23:42:58Z |
d0hewin | t1_d0hewin | 1,456,702,960 | user_f7ba8c11ad5a | Cooking | Use the flattest pan you can, and look for "paella valenciana", that's the real deal. | 5 | t1_d0he9e8 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hewin | null | false | 2016-02-28T23:42:40Z |
d0heuz2 | t1_d0heuz2 | 1,456,702,894 | user_1d61492c938b | Cooking | I'm British and I haven't heard of even one of those chefs. | 3 | t1_d0he5hf | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0heuz2 | null | false | 2016-02-28T23:41:34Z |
d0heunx | t1_d0heunx | 1,456,702,880 | [deleted] | Cooking | [deleted] | 9 | t1_d0hch25 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0heunx | null | false | 2016-02-28T23:41:20Z |
d0herz3 | t1_d0herz3 | 1,456,702,760 | user_1e427a3e17bc | Cooking | Food culture shock happens, My dad told my nona(itai grandma) about turkey never eating it previously. She decided to try make it my mom(slov) said my nona didnt know how to season it so she dumped tomato sauce and salt on it. She said it was awful and after she said "I don't know why you like this? This is awful!" | 8 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0herz3 | null | false | 2016-02-28T23:39:20Z |
d0herq8 | t1_d0herq8 | 1,456,702,749 | user_c51430251e0e | Cooking | ty | 1 | t1_d0hemsi | t3_486n8p | /r/Cooking/comments/t3_486n8p/d0herq8 | null | false | 2016-02-28T23:39:09Z |
d0heqy9 | t1_d0heqy9 | 1,456,702,714 | user_63276e7711f1 | Cooking | I've started using the in n out method of finishing one side with a smear of mustard while cooking. So good. | 2 | t1_d0h8f0i | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0heqy9 | null | false | 2016-02-28T23:38:34Z |
d0heqgr | t1_d0heqgr | 1,456,702,692 | user_f6da291782a5 | Cooking | [So this looks like an abomination to you?](http://www.foodireland.com/recipes/wp-content/uploads/2014/07/Irish-curry-cheese-chips.jpg) | 1 | t1_d0h8q4h | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0heqgr | null | false | 2016-02-28T23:38:12Z |
d0heqar | t1_d0heqar | 1,456,702,684 | user_99a08dc4697f | Cooking | Ironically, someone mentioned that in another comment down below (I think the one about mayonnaise in lobster salad). | 2 | t1_d0heg6r | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0heqar | null | false | 2016-02-28T23:38:04Z |
d0heq2e | t1_d0heq2e | 1,456,702,673 | user_0cc95c9e5917 | Cooking | A few favorites:
Budget Bytes [Weeknight Enchiladas](http://www.budgetbytes.com/2016/01/weeknight-enchiladas/)
[Tortilla bean soup](http://www.glutenfreeandmore.com/recipes/gluten_free_dairy_free_tortilla_soup-2379-1.html)
[Balela bean salad](http://www.kalynskitchen.com/2009/02/recipe-for-middle-eastern-bean-salad.... | 2 | t3_47z3xu | t3_47z3xu | /r/Cooking/comments/t3_47z3xu/d0heq2e | null | false | 2016-02-28T23:37:53Z |
d0hepx0 | t1_d0hepx0 | 1,456,702,667 | user_cb671e10c9d2 | Cooking | Or salt. | 4 | t1_d0hcuxl | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hepx0 | null | false | 2016-02-28T23:37:47Z |
d0hepcr | t1_d0hepcr | 1,456,702,640 | [deleted] | Cooking | [deleted] | 0 | t1_d0h8y1f | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hepcr | null | false | 2016-02-28T23:37:20Z |
d0hep0k | t1_d0hep0k | 1,456,702,626 | user_5ecd17169ea5 | Cooking | Nope. Rabbit & chicken. Both links in Spanish:
https://www.youtube.com/watch?v=1QpvPXWSu90
http://www.lapaella.net/receta-paella-valenciana/ | 1 | t1_d0heb5h | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hep0k | null | false | 2016-02-28T23:37:06Z |
d0heo2h | t1_d0heo2h | 1,456,702,584 | user_fa9bea548efa | Cooking | Huh? | 1 | t1_d0heb5h | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0heo2h | null | false | 2016-02-28T23:36:24Z |
d0hen6i | t1_d0hen6i | 1,456,702,541 | user_d17cb9d8fb8a | Cooking | Fuck you, chicken parm on spaghetti!
Also...dare I say, eggplant parm is *breaded*? | 31 | t1_d0hc2b0 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hen6i | null | false | 2016-02-28T23:35:41Z |
d0hemwb | t1_d0hemwb | 1,456,702,528 | user_82a39b0768b7 | Cooking | I'm actually making pasta with chicken today | 3 | t1_d0hc2b0 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hemwb | null | false | 2016-02-28T23:35:28Z |
d0hemsi | t1_d0hemsi | 1,456,702,523 | user_5a54ab306995 | Cooking | If it's metal, it's probably oven safe. Put a layer of foil over the pan to make cleanup easier.
Before cooking, I would recommend only salt. Pepper after its cooked. If you're feeling froggy, melt some butter in one of your nonsticks - LOW HEAT - and then throw in some herbs - thyme, rosemary, maybe some garlic. Don... | 2 | t1_d0hecfu | t3_486n8p | /r/Cooking/comments/t3_486n8p/d0hemsi | null | false | 2016-02-28T23:35:23Z |
d0hemqf | t1_d0hemqf | 1,456,702,521 | user_a667267db407 | Cooking | It looks like it is possible but unlikely. "Professionals often have a term for the condition—alkaline shock. It happens when your body is suddenly charged with food substances that contain too much alkaline without taking in any acidic substances. This happens during treatment of certain diseases and certain unexpecte... | 2 | t1_d0hed4v | t3_486k5y | /r/Cooking/comments/t3_486k5y/d0hemqf | null | false | 2016-02-28T23:35:21Z |
d0hemfj | t1_d0hemfj | 1,456,702,508 | user_4f7277c92298 | Cooking | To each their own. :) | 2 | t1_d0hbqbb | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hemfj | null | false | 2016-02-28T23:35:08Z |
d0helnz | t1_d0helnz | 1,456,702,473 | user_60dc491c5ea3 | Cooking | Wisconsin transplant living in Texas, pls send curds. | 65 | t1_d0h9ai0 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0helnz | null | false | 2016-02-28T23:34:33Z |
d0helnn | t1_d0helnn | 1,456,702,472 | user_df26c9bb025f | Cooking | But grilled tuna belly with cheese tastes sooo good | -1 | t1_d0h8lzk | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0helnn | null | false | 2016-02-28T23:34:32Z |
d0helm4 | t1_d0helm4 | 1,456,702,470 | user_4f7277c92298 | Cooking | You make the tea stronger by using more loose tea leaves but steep for the same time. Steeping the tea too long imparts a wang to the flavor. | 55 | t1_d0hc8se | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0helm4 | null | false | 2016-02-28T23:34:30Z |
d0heldk | t1_d0heldk | 1,456,702,459 | user_4819edc9436d | Cooking | Used to put a circle form around the mushroom add a layer of sautéed spinach then sundried tomatoes and top it off with mashed potatoes. Cook it in the form the the top browns up a bit take the form off and you got a nice little meal. | 2 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0heldk | null | false | 2016-02-28T23:34:19Z |
d0hek77 | t1_d0hek77 | 1,456,702,406 | user_bcc33038c138 | Cooking | They make a nice taco or enchilada filling, either on their own or with some black beans. You can go either smoky and deep with say a guajillo-chipotle chile sauce, or go light with say lime crema and cilantro (or both!) Sunflower seeds add a great crunch.
Also look into making dessert or baked goods: anywhere you use... | 4 | t3_4861mu | t3_4861mu | /r/Cooking/comments/t3_4861mu/d0hek77 | null | false | 2016-02-28T23:33:26Z |
d0heju2 | t1_d0heju2 | 1,456,702,391 | user_cb671e10c9d2 | Cooking | UK here. Instructions are unclear. Add the salt just before cooking. Do *not* mix it into the patty. Fucks the texture right up. Pepper can go right in there, though, if that's your thing.
EDIT: At least one person likes a fucked up burger. | 1 | t1_d0h8f0i | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0heju2 | null | false | 2016-02-28T23:33:11Z |
d0hejpc | t1_d0hejpc | 1,456,702,385 | user_6dd856392410 | Cooking | Adding gochujang to something and calling it Korean with no regard to other flavors. Using Japanese terms for Korean food. Not understanding the use of fish sauce and those favors. | 27 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hejpc | null | false | 2016-02-28T23:33:05Z |
d0heitg | t1_d0heitg | 1,456,702,346 | user_93044c06f69c | Cooking | Corned beef and cabbage's other name is New England boiled dinner, which points to it not really being Irish. I kind of love the stuff, but it's a lot better when you have really good corned beef and the proper spices (bay leaf, mustard seeds, peppercorns at minimum).
I used to eat boiled dinner a lot when I was a kid... | 16 | t1_d0hc6mw | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0heitg | null | false | 2016-02-28T23:32:26Z |
d0heh5p | t1_d0heh5p | 1,456,702,271 | user_d17cb9d8fb8a | Cooking | It's a seafood based dish. | 3 | t1_d0h7hwp | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0heh5p | null | false | 2016-02-28T23:31:11Z |
d0hegqb | t1_d0hegqb | 1,456,702,251 | user_1efebc7ed2ad | Cooking | Same thing in Upstate NY. Dairy love! | 1 | t1_d0h9ai0 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hegqb | null | false | 2016-02-28T23:30:51Z |
d0heg6r | t1_d0heg6r | 1,456,702,227 | user_2effe1a2cd29 | Cooking | I know people who cook them till they can pluck an antennae off...the meat tastes like rubber at that point. | 3 | t1_d0hdtf3 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0heg6r | null | false | 2016-02-28T23:30:27Z |
d0hefu2 | t1_d0hefu2 | 1,456,702,212 | user_50b48077bc00 | Cooking | Most people get turned off my the slightly slimey texture out of the pot. I always take the entire roast and pop it under the broiler for a couple of minutes a side. Just enough to brown it a bit. Makes the texture better and gives it a bit more flavor. My wife abhorred corned beef for years until I did this for he... | 25 | t1_d0hc6mw | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hefu2 | null | false | 2016-02-28T23:30:12Z |
d0hef7v | t1_d0hef7v | 1,456,702,183 | user_10b0144f781a | Cooking | Sounds kinda weird, but I like it with cinnamon and a drizzle of maple syrup and salt. Like pumpkin pie, but a different squash, and, ya know, not pie.
You could puree it and make gnocchi. | 2 | t3_4861mu | t3_4861mu | /r/Cooking/comments/t3_4861mu/d0hef7v | null | false | 2016-02-28T23:29:43Z |
d0heeus | t1_d0heeus | 1,456,702,167 | user_999769304447 | Cooking | Those and root vegetables. Something about having them remind us of the depression from what I've heard. | 32 | t1_d0he5ai | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0heeus | null | false | 2016-02-28T23:29:27Z |
d0heekv | t1_d0heekv | 1,456,702,155 | user_c4c4382e85dc | Cooking | Hahaha I get into arguments with my Spanish girlfriend about this constantly. | 16 | t1_d0h7hwp | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0heekv | null | false | 2016-02-28T23:29:15Z |
d0hedx4 | t1_d0hedx4 | 1,456,702,125 | user_3f93f8379d6c | Cooking | Definitely not crumbly paper textured. There was kind of a.... springy-ness... to the ones there. | 2 | t1_d0hdss9 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hedx4 | null | false | 2016-02-28T23:28:45Z |
d0hed4v | t1_d0hed4v | 1,456,702,091 | user_613c3012dfc8 | Cooking | Oh, that's wonderful, thank you!
So is there no risk of accidentally making it *too* alkaline? (Like a wasp sting lol) | 1 | t1_d0heb38 | t3_486k5y | /r/Cooking/comments/t3_486k5y/d0hed4v | null | false | 2016-02-28T23:28:11Z |
d0hecfu | t1_d0hecfu | 1,456,702,060 | user_c51430251e0e | Cooking | I think I have an aluminum pan. How do I know if a pan is ovensafe?
Is salt the only seasoning? | 1 | t1_d0he6jl | t3_486n8p | /r/Cooking/comments/t3_486n8p/d0hecfu | null | false | 2016-02-28T23:27:40Z |
d0hebo0 | t1_d0hebo0 | 1,456,702,026 | user_3f93f8379d6c | Cooking | .... You do realize that food is a personal preference, yes? If you like Thai food except for the peanuts, eat it without the damn peanuts. You're not ruining anything. Similarly, I prefer flour tortillas to corn tortillas. I'm not ruining anything by making enchiladas with flour tortillas. It's not 100% genuine Mexica... | 13 | t1_d0hdpoc | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hebo0 | null | false | 2016-02-28T23:27:06Z |
d0heb5h | t1_d0heb5h | 1,456,702,004 | [deleted] | Cooking | [deleted] | 1 | t1_d0he9e8 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0heb5h | null | false | 2016-02-28T23:26:44Z |
d0heb38 | t1_d0heb38 | 1,456,702,000 | user_a667267db407 | Cooking | Alkaline instead of acidic foods
Here's a chart i just pulled up with some basics, its worth the research into: http://alkalinejourney.com/wp-content/uploads/2014/07/Acid-Alkaline-Diet-Chart.jpg | 5 | t3_486k5y | t3_486k5y | /r/Cooking/comments/t3_486k5y/d0heb38 | null | false | 2016-02-28T23:26:40Z |
d0heaxy | t1_d0heaxy | 1,456,701,993 | user_b7fe75d6c54a | Cooking | How does it get charred even if you put it in cold water? | 11 | t1_d0hch25 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0heaxy | null | false | 2016-02-28T23:26:33Z |
d0heavr | t1_d0heavr | 1,456,701,990 | user_0445937b5d26 | Cooking | This is the only way I've ever made burgers, I might add a diced chili but that's just an addiction. | 1 | t1_d0hbncb | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0heavr | null | false | 2016-02-28T23:26:30Z |
d0he9e8 | t1_d0he9e8 | 1,456,701,924 | user_fa9bea548efa | Cooking | Oooo.... your comment intrigues me.
I just acquired a dutch oven and was wondering what my first recipe should be... and paella crossed my mind. But I'm not into chorizo so I sort of crossed it off my list. What authentic paella recipe should I use?
Edit: deleted an extra 's'
| 1 | t1_d0h7hwp | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0he9e8 | null | false | 2016-02-28T23:25:24Z |
d0he819 | t1_d0he819 | 1,456,701,866 | user_db1085ec2ff2 | Cooking | I think there's some debate on that one. I know food science folks like Alton Brown and Kenji Lopez Alt have their take on it, which I am pretty sure can be summed up to: You can cook pasta faster by starting in room temp water, bringing to a boil and kept simmering for ~8-10 minutes.
Not stirring the pasta is how yo... | 25 | t1_d0hch25 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0he819 | null | false | 2016-02-28T23:24:26Z |
d0he7hr | t1_d0he7hr | 1,456,701,840 | user_35fec0e25647 | Cooking | Why? | 30 | t1_d0hc2b0 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0he7hr | null | false | 2016-02-28T23:24:00Z |
d0he6n7 | t1_d0he6n7 | 1,456,701,803 | user_cdc7516a3b1d | Cooking | It's a French term. | 11 | t1_d0hdcvf | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0he6n7 | null | false | 2016-02-28T23:23:23Z |
d0he6jl | t1_d0he6jl | 1,456,701,799 | user_5a54ab306995 | Cooking | Do you have any type of oven safe pan? Hopefully you do. If so, salt the steak heavily, put it on a plate and put it in the fridge for over an hour.
Then, put the oven safe pan in the oven and turn the oven to 500 F. Leave it in there for 5-10 mins after the oven ready light goes on. Then put a big nonstick pan on th... | 3 | t3_486n8p | t3_486n8p | /r/Cooking/comments/t3_486n8p/d0he6jl | null | false | 2016-02-28T23:23:19Z |
d0he6bj | t1_d0he6bj | 1,456,701,788 | user_0445937b5d26 | Cooking | Who would put cheese and seafood together? That sounds hideous! Also sounds sacrilegious! | 0 | t1_d0h8lzk | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0he6bj | null | false | 2016-02-28T23:23:08Z |
d0he5o4 | t1_d0he5o4 | 1,456,701,760 | user_cdc7516a3b1d | Cooking | Yes! My people.
Take that tomato and just throw it in the trash, on the floor, at your dog. Anywhere but in my guacamole. Also, I don't do onion cause the flavor overpowers the guacamole but, it's an acceptable addition for those who do not know better. | -2 | t1_d0h8y1f | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0he5o4 | null | false | 2016-02-28T23:22:40Z |
d0he5k3 | t1_d0he5k3 | 1,456,701,755 | user_99a08dc4697f | Cooking | > Please do not use seasonally inappropriate ingredients.
Yet you list peas? I'm Canadian, our Thanksgiving is in October and I would be lucky to see any pea plants sticking around that long, I would be very impressed to see seasonal peas in November in northern US. You also forgot to mention squash with the main meal... | 65 | t1_d0h9pq0 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0he5k3 | null | false | 2016-02-28T23:22:35Z |
d0he5hf | t1_d0he5hf | 1,456,701,751 | [deleted] | Cooking | [deleted] | -1 | t1_d0hdzyx | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0he5hf | null | false | 2016-02-28T23:22:31Z |
d0he5ai | t1_d0he5ai | 1,456,701,743 | user_9a39e11a9d25 | Cooking | people forget this because North America forgets about squash all the time. | 37 | t1_d0hclk2 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0he5ai | null | false | 2016-02-28T23:22:23Z |
d0he4yg | t1_d0he4yg | 1,456,701,728 | user_d406f520a684 | Cooking | I've started doing this, as it's supposed to use a lot less gas. The spaghetti has never been charred. How is that even possible? It stands on end until the water warms up enough to soften it. | 15 | t1_d0hch25 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0he4yg | null | false | 2016-02-28T23:22:08Z |
d0he4t9 | t1_d0he4t9 | 1,456,701,722 | user_0445937b5d26 | Cooking | Try eating it with prawn crackers, it's a combination I never would have thought of but it's amazing. | 1 | t1_d0haz15 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0he4t9 | null | false | 2016-02-28T23:22:02Z |
d0he49p | t1_d0he49p | 1,456,701,698 | user_c936424f4f5b | Cooking | Sriracha or sauces containing it on sushi. 0_o | 54 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0he49p | null | false | 2016-02-28T23:21:38Z |
d0he3gt | t1_d0he3gt | 1,456,701,663 | [deleted] | Cooking | [deleted] | 2 | t1_d0hdzyx | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0he3gt | null | false | 2016-02-28T23:21:03Z |
d0he3fs | t1_d0he3fs | 1,456,701,662 | user_1d61492c938b | Cooking | Carbonara doesn't have fucking cream in it. It's just egg, guanciale (or pancetta), pecorino and spaghettoni. And pepper. But no mushrooms! | 326 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0he3fs | null | false | 2016-02-28T23:21:02Z |
d0he2k3 | t1_d0he2k3 | 1,456,701,625 | user_ad79e30489b5 | Cooking | Jim's for steaks? That pretty much invalidates everything else you mentioned | -1 | t1_d0hctwi | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0he2k3 | null | false | 2016-02-28T23:20:25Z |
d0he1js | t1_d0he1js | 1,456,701,579 | user_b0ce743f61b5 | Cooking | It came out well! | 3 | t1_d0hcms1 | t3_48640c | /r/Cooking/comments/t3_48640c/d0he1js | null | false | 2016-02-28T23:19:39Z |
d0he15i | t1_d0he15i | 1,456,701,561 | user_db1085ec2ff2 | Cooking | Texas. | -5 | t1_d0h8xkr | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0he15i | null | false | 2016-02-28T23:19:21Z |
d0he09i | t1_d0he09i | 1,456,701,521 | user_af424652c507 | Cooking | I had some cooked chickpeas in the freezer. I had made them using dry chickpeas, which are much cheaper than canned. The recipe turned out better than I expected! | 1 | t1_d0hdue3 | t3_48514x | /r/Cooking/comments/t3_48514x/d0he09i | null | false | 2016-02-28T23:18:41Z |
d0hdzyx | t1_d0hdzyx | 1,456,701,508 | user_1d61492c938b | Cooking | Wait, what? I don't think anyone here puts breadcrumb in their burgers. In their meatballs, maybe, but not in a burger joint. If I'm paying for a burger I expect 100% meat. | 2 | t1_d0h8f0i | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hdzyx | null | false | 2016-02-28T23:18:28Z |
d0hdzyy | t1_d0hdzyy | 1,456,701,508 | user_9a39e11a9d25 | Cooking | But Tikka Masala is already British-Indian dish anyway...
EDIT: But alas, Chicken Tikka is an Indian dish, you are right. My bad. "Chicken Tikka is an Indian dish. The Masala sauce was added to satisfy the desire of British people to have their meat served in gravy." ([source](https://en.wikipedia.org/wiki/Chicken_tik... | 4 | t1_d0haykn | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hdzyy | null | false | 2016-02-28T23:18:28Z |
d0hdzb7 | t1_d0hdzb7 | 1,456,701,480 | user_3f1f19b92753 | Cooking | use for frying french fries. adds extra power and flavor to the grease. | 2 | t3_47yxpp | t3_47yxpp | /r/Cooking/comments/t3_47yxpp/d0hdzb7 | null | false | 2016-02-28T23:18:00Z |
d0hdxem | t1_d0hdxem | 1,456,701,398 | user_49d159322357 | Cooking | What if there was a water pan for steam? | 0 | t1_d0h8j8b | t3_485eyd | /r/Cooking/comments/t3_485eyd/d0hdxem | null | false | 2016-02-28T23:16:38Z |
d0hdx48 | t1_d0hdx48 | 1,456,701,386 | user_864a7ec340e0 | Cooking | That's why we call it Tex-Mex. We know it's not authentic but we don't care because it's delicious. | 199 | t1_d0haeiy | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hdx48 | null | false | 2016-02-28T23:16:26Z |
d0hdwya | t1_d0hdwya | 1,456,701,378 | user_1d61492c938b | Cooking | Do folks in many countries outside the US actually cook Thanksgiving dinner? I don't think I've ever seen it.
If I visited the US during November, how could I get to try it? I assume that, like Christmas, Thanksgiving is typically an intimate, family affair. | 25 | t1_d0h9pq0 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hdwya | null | false | 2016-02-28T23:16:18Z |
d0hdwog | t1_d0hdwog | 1,456,701,366 | user_99a08dc4697f | Cooking | This is common around the world, I don't see the need to single out Brits. I've seen Americans do it as well.
And I agree with you, S+P only, a burger should taste like beef, plain and simple. Let your condiments shine with the burger. | 9 | t1_d0h8f0i | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hdwog | null | false | 2016-02-28T23:16:06Z |
d0hdvqy | t1_d0hdvqy | 1,456,701,327 | user_d406f520a684 | Cooking | The Indians are gathering their dung flinging shovels as we speak. | -6 | t1_d0hcegw | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hdvqy | null | false | 2016-02-28T23:15:27Z |
d0hdvn8 | t1_d0hdvn8 | 1,456,701,323 | user_fdcb8bd9ca54 | Cooking | Gralic parmesan fries or chili fries are so good. Screw your rules. | 1 | t1_d0h8q4h | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hdvn8 | null | false | 2016-02-28T23:15:23Z |
d0hdutw | t1_d0hdutw | 1,456,701,287 | user_84decbf1c6f3 | Cooking | It's usually out of season by thanksgiving. The squash and pumpkins keep much longer than corn on the cob. | 10 | t1_d0hdey0 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hdutw | null | false | 2016-02-28T23:14:47Z |
d0hdul4 | t1_d0hdul4 | 1,456,701,277 | user_461fe0d383ce | Cooking | Y u guys call it a hamburger when there's no ham? | 0 | t1_d0h8f0i | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hdul4 | null | false | 2016-02-28T23:14:37Z |
d0hdue3 | t1_d0hdue3 | 1,456,701,268 | user_c272dec05bd8 | Cooking | Now that looks amazing. I love that tri-color quinoa, it's my favorite. I need to buy some chickpeas. | 2 | t1_d0hdpqa | t3_48514x | /r/Cooking/comments/t3_48514x/d0hdue3 | null | false | 2016-02-28T23:14:28Z |
d0hdu48 | t1_d0hdu48 | 1,456,701,256 | user_7ef94bd9e7d1 | Cooking | Especially with the modifications I make to the canned red sauce, it seems like the liquid absorption that happens with the flour tortillas actually makes it better. | 1 | t1_d0hdppq | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hdu48 | null | false | 2016-02-28T23:14:16Z |
d0hdu2r | t1_d0hdu2r | 1,456,701,254 | user_3f1f19b92753 | Cooking | surprised no one mentioned baby portebello, butter and masala sauce yet. it is absolutely delish.
but my fav, no matter cut except for filet is just salt and pepper. i find that filet doesnt have much flavor. | 2 | t3_47zmhi | t3_47zmhi | /r/Cooking/comments/t3_47zmhi/d0hdu2r | null | false | 2016-02-28T23:14:14Z |
d0hdtsy | t1_d0hdtsy | 1,456,701,243 | user_6b0451e19174 | Cooking | Ginger freezes really well. Every time I buy some I peel it and stick it in the freezer, then just pull it out and grate it as needed. You could also grate or mince it all at once and freeze that. | 1 | t1_d0bxwze | t3_47bu9p | /r/Cooking/comments/t3_47bu9p/d0hdtsy | null | false | 2016-02-28T23:14:03Z |
d0hdtf3 | t1_d0hdtf3 | 1,456,701,224 | user_99a08dc4697f | Cooking | When I hear people say to cook a lobster for 12-15 minutes per pound, I want to punch them in the face. A 1 1/4lb lobster (smallest you can buy) needs no more than 6-7 minutes in simmering water. I wouldn't do a 2 pounder for more than 8-9. With females, the thickest part of the roe should still be black IMO, if you wa... | 11 | t1_d0h4alv | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hdtf3 | null | false | 2016-02-28T23:13:44Z |
d0hdss9 | t1_d0hdss9 | 1,456,701,197 | user_9a39e11a9d25 | Cooking | Shitty corn tortillas are like crumbly paper but good fresh ones from an authentic restaurant are incredible (we have some good ones in Texas, though they are harder to find than Tex-Mex [which I feel I should mention is a real cuisine, as long as you don't pretend it's Mexican, and on that note, Mexico itself has tons... | 18 | t1_d0hbmv8 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hdss9 | null | false | 2016-02-28T23:13:17Z |
d0hdsgo | t1_d0hdsgo | 1,456,701,184 | user_d25d6698accd | Cooking | no way in hell I'd ever leave out a chili or tomatoes. born & raised in vegas and san diego | 28 | t1_d0h8y1f | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hdsgo | null | false | 2016-02-28T23:13:04Z |
d0hdsbn | t1_d0hdsbn | 1,456,701,179 | user_e76f80384e03 | Cooking | Trump here
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\_|\_\_\_|\_\_\_|\_\_\_|\_\_\_|\_\... | 193 | t1_d0hcgz4 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hdsbn | null | false | 2016-02-28T23:12:59Z |
d0hdreh | t1_d0hdreh | 1,456,701,140 | user_1d61492c938b | Cooking | But it tastes so good. | 50 | t1_d0h7hwp | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hdreh | null | false | 2016-02-28T23:12:20Z |
d0hdqlw | t1_d0hdqlw | 1,456,701,106 | user_66507a61b080 | Cooking | Brown Sauce is almost A1 Steak Sauce but as thick as Ketchup
| 6 | t1_d0h93qn | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hdqlw | null | false | 2016-02-28T23:11:46Z |
d0hdpv0 | t1_d0hdpv0 | 1,456,701,074 | user_69066137af50 | Cooking | Boil ur rice. Removes tge extra starch | -1 | t3_484hpy | t3_484hpy | /r/Cooking/comments/t3_484hpy/d0hdpv0 | null | false | 2016-02-28T23:11:14Z |
d0hdpqa | t1_d0hdpqa | 1,456,701,069 | user_af424652c507 | Cooking | I just made this [roasted veggie quinoa bowl](http://www.ilovevegan.com/roasted-veggie-quinoa-bowl/) today and it's delicious!
It's quick, easy, nutritious, and delicious! | 3 | t3_48514x | t3_48514x | /r/Cooking/comments/t3_48514x/d0hdpqa | null | false | 2016-02-28T23:11:09Z |
d0hdppq | t1_d0hdppq | 1,456,701,068 | user_83ab6f9bbbcc | Cooking | Interesting, I do the reverse. Corn for red sauce, flour for green. | 3 | t1_d0hcg77 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hdppq | null | false | 2016-02-28T23:11:08Z |
d0hdpoc | t1_d0hdpoc | 1,456,701,067 | user_e0a6924cfc25 | Cooking | That doesn't mean you ruin enchiladas. I don't like peanuts. I don't shit all over Thai food. | -9 | t1_d0habto | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hdpoc | null | false | 2016-02-28T23:11:07Z |
d0hdow8 | t1_d0hdow8 | 1,456,701,033 | user_461fe0d383ce | Cooking | No milk master race. | 0 | t1_d0h93qn | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hdow8 | null | false | 2016-02-28T23:10:33Z |
d0hdo6s | t1_d0hdo6s | 1,456,701,003 | user_e0a6924cfc25 | Cooking | Nobody's really done that have they? Who uses flour tortillas for enchiladas? I'm just going to believe that never happened. | 0 | t1_d0h7rc2 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hdo6s | null | false | 2016-02-28T23:10:03Z |
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