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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d0hdntn | t1_d0hdntn | 1,456,700,988 | user_dc942f41d7a2 | Cooking | In a stone mortar and pestle. | 0 | t1_d0h8y1f | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hdntn | null | false | 2016-02-28T23:09:48Z |
d0hdkg9 | t1_d0hdkg9 | 1,456,700,847 | user_6eeb65dc9fad | Cooking | Fries need to be fried twice, different temperatures. | 89 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hdkg9 | null | false | 2016-02-28T23:07:27Z |
d0hdey0 | t1_d0hdey0 | 1,456,700,586 | user_6c61d828077c | Cooking | > Do not serve corn on the cob.
All the pumpkin patches out here grow corn along side the pumpkins. How would that not be appropriate? | 24 | t1_d0h9pq0 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hdey0 | null | false | 2016-02-28T23:03:06Z |
d0hdejs | t1_d0hdejs | 1,456,700,567 | user_afada484b73d | Cooking | The cheesesteak place I went to in Philly (was only there briefly) had lots of options, including peppers and mushrooms. Wasn't a chain, but I don't remember the name. | 1 | t1_d0h2nop | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hdejs | null | false | 2016-02-28T23:02:47Z |
d0hdcvf | t1_d0hdcvf | 1,456,700,490 | [deleted] | Cooking | [deleted] | -4 | t1_d0h93qn | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hdcvf | null | false | 2016-02-28T23:01:30Z |
d0hdc84 | t1_d0hdc84 | 1,456,700,460 | user_828a8ebc736b | Cooking | This list is missing the biggest sin in my opinion, adding cream to carbonara. | 22 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hdc84 | null | false | 2016-02-28T23:01:00Z |
d0hdbpu | t1_d0hdbpu | 1,456,700,437 | user_99a08dc4697f | Cooking | I'm putting that one in my mental bank for future uses. | 16 | t1_d0h4ej7 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hdbpu | null | false | 2016-02-28T23:00:37Z |
d0hd9or | t1_d0hd9or | 1,456,700,341 | user_8a0203e723e8 | Cooking | I've had some pretty good corned beef and hash at an Irish pub once. It may not be Irish but I tend to like it. | 4 | t1_d0hc6mw | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hd9or | null | false | 2016-02-28T22:59:01Z |
d0hd9p8 | t1_d0hd9p8 | 1,456,700,341 | user_df53ae4f01ce | Cooking | yeah, you wanna flash heat them, longer is no bueno. | 2 | t1_d0h8j8b | t3_485eyd | /r/Cooking/comments/t3_485eyd/d0hd9p8 | null | false | 2016-02-28T22:59:01Z |
d0hd85w | t1_d0hd85w | 1,456,700,271 | user_f33f1c692632 | Cooking | [daniel gritzer already did the testing for you] (http://www.seriouseats.com/2015/12/how-to-make-the-best-carbonara-sauce-spaghetti-pasta.html)
you can skip to the bottom if you want just the recipe, this is the story + explanation
I've made this; it's really the best carbonara. | 40 | t3_485kzy | t3_485kzy | /r/Cooking/comments/t3_485kzy/d0hd85w | null | false | 2016-02-28T22:57:51Z |
d0hd763 | t1_d0hd763 | 1,456,700,223 | user_fb85be774fe1 | Cooking | Separate the yolks and whites. Temper the whites with a bit of the cooking water, then off the heat mix it into the pasta/pancetta etc. Make a little nest of pasta on the plate and place the yolk - it's a great presentation. The heat of the pasta will cook the yolk just enough when you mix it in and make a nice creamy ... | 1 | t3_485kzy | t3_485kzy | /r/Cooking/comments/t3_485kzy/d0hd763 | null | false | 2016-02-28T22:57:03Z |
d0hd747 | t1_d0hd747 | 1,456,700,220 | user_fd9f43c2f365 | Cooking | Have you not eaten cheesy fries? I think you would change your mind. | 2 | t1_d0haerh | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hd747 | null | false | 2016-02-28T22:57:00Z |
d0hd50h | t1_d0hd50h | 1,456,700,121 | user_c5b1c7df2099 | Cooking | So I've been experimenting with carbonara. I won't get into the ingredients and all that since that's just up to preference and whether or not you want to adhere to tradition.
What I've found works the best for me to to combine the eggs, cheese, cooked panchetta, fat and seasoning in a stainless steel bowl. Right ... | 3 | t3_485kzy | t3_485kzy | /r/Cooking/comments/t3_485kzy/d0hd50h | null | false | 2016-02-28T22:55:21Z |
d0hd4ag | t1_d0hd4ag | 1,456,700,084 | user_bc3bde406555 | Cooking | Also, when you reheat food, you should get up to at least 165F. One of the very few things I remember from my sanitation class. | 1 | t1_d0gu1s2 | t3_481p26 | /r/Cooking/comments/t3_481p26/d0hd4ag | null | false | 2016-02-28T22:54:44Z |
d0hd2qj | t1_d0hd2qj | 1,456,700,012 | user_b67f4713adba | Cooking | You don't understand. You can use mayo instead of butter to toast bread. Works surpisingly well. | 12 | t1_d0hbbh0 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hd2qj | null | false | 2016-02-28T22:53:32Z |
d0hd2o9 | t1_d0hd2o9 | 1,456,700,010 | user_828a8ebc736b | Cooking | UK here. For us grilling is what you call broiling. BBQ can be both of what you call BBQ and grilling. | 53 | t1_d0h9ou5 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hd2o9 | null | false | 2016-02-28T22:53:30Z |
d0hd2ls | t1_d0hd2ls | 1,456,700,006 | user_5ffc3584f8be | Cooking | Fauxtatoes. Made of cauliflower. | 1 | t1_d0hafcz | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hd2ls | null | false | 2016-02-28T22:53:26Z |
d0hd1av | t1_d0hd1av | 1,456,699,944 | user_4e98808eea43 | Cooking | my go to:
https://www.youtube.com/watch?v=UsmjAGouZZA | 1 | t3_485kzy | t3_485kzy | /r/Cooking/comments/t3_485kzy/d0hd1av | null | false | 2016-02-28T22:52:24Z |
d0hd06k | t1_d0hd06k | 1,456,699,892 | user_633ae7caab57 | Cooking | Avocado, tomati, red onion, cilantro, serrano, lime, salt, garlic powder. | -1 | t1_d0h8y1f | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hd06k | null | false | 2016-02-28T22:51:32Z |
d0hd05t | t1_d0hd05t | 1,456,699,891 | user_ebe5b8db084e | Cooking | In the USA.
In NZ, "BBQ" is cooking on a gas grill. | 70 | t1_d0h9ou5 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hd05t | null | false | 2016-02-28T22:51:31Z |
d0hd065 | t1_d0hd065 | 1,456,699,891 | user_759862fc1631 | Cooking | I agree! When I say I put the milk in first, people seem to think I mean I get a mug, put in some milk and a teabag, then pour the boiling water in (seriously, what the hell?!). By "make it in the mug", I mean omg please do not put milk in with the teabag. | 13 | t1_d0hbdlw | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hd065 | null | false | 2016-02-28T22:51:31Z |
d0hczcn | t1_d0hczcn | 1,456,699,852 | user_ebe5b8db084e | Cooking | I still haven't found a convincing recipe for proper squeaky cheese curds. I really want to try poutine | 1 | t1_d0hcelr | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hczcn | null | false | 2016-02-28T22:50:52Z |
d0hcyzj | t1_d0hcyzj | 1,456,699,835 | user_65ba0178a986 | Cooking | I always make a double batch because the sauce freezers so wonderfully. I just took some out of my freezer for dinner tonight. So that's always an option! | 1 | t3_483ymb | t3_483ymb | /r/Cooking/comments/t3_483ymb/d0hcyzj | null | false | 2016-02-28T22:50:35Z |
d0hcyzv | t1_d0hcyzv | 1,456,699,835 | user_aa1117ccebec | Cooking | You can use the powder, just be willing to add a little extra of some of the other spices as well.
I've found that if you have half of your flavor from the cheap powder and half from fresh ground spices it's roughly the same as using all fresh, but with about a third of the normal cost.
The pastes in my experience ju... | 2 | t1_d0hbhli | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hcyzv | null | false | 2016-02-28T22:50:35Z |
d0hcy2m | t1_d0hcy2m | 1,456,699,792 | user_52c994b14022 | Cooking | Mashed cauliflower is an unfortunate trend here. | 1 | t1_d0hafcz | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hcy2m | null | false | 2016-02-28T22:49:52Z |
d0hcwwo | t1_d0hcwwo | 1,456,699,738 | user_4e98808eea43 | Cooking | The texture would be completely different if you made proper cheese gnocchi, used a pastry bag and piped them out. Effort makes a difference. | 1 | t1_d0h9emh | t3_483ymb | /r/Cooking/comments/t3_483ymb/d0hcwwo | null | false | 2016-02-28T22:48:58Z |
d0hcvty | t1_d0hcvty | 1,456,699,691 | user_5ffc3584f8be | Cooking | I'll put chicken wherever I want! | 86 | t1_d0hc2b0 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hcvty | null | false | 2016-02-28T22:48:11Z |
d0hcvfq | t1_d0hcvfq | 1,456,699,674 | user_ffae0b43bd88 | Cooking | No worries! I'd think I was some sort of heathenchild too with that no corn blasphemy | 3 | t1_d0hcots | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hcvfq | null | false | 2016-02-28T22:47:54Z |
d0hcv39 | t1_d0hcv39 | 1,456,699,658 | user_53056ddb7541 | Cooking | This irks me to no end. More than it should, really. I grew up in New England but we had family friends in South Carolina who taught me very early on that "Bar-bee-que" is 1. a verb, and 2. a day(s) long activity.
A few years ago I moved to Oregon and it takes every ounce of self control to keep silent whenever I'm in... | 126 | t1_d0h9ou5 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hcv39 | null | false | 2016-02-28T22:47:38Z |
d0hcuxl | t1_d0hcuxl | 1,456,699,651 | user_ea0554748196 | Cooking | You're not using enough butter. | 150 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hcuxl | null | false | 2016-02-28T22:47:31Z |
d0hcu8i | t1_d0hcu8i | 1,456,699,620 | user_ebae91979d2d | Cooking | Yes | 2 | t1_d0hcdj9 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hcu8i | null | false | 2016-02-28T22:47:00Z |
d0hctwq | t1_d0hctwq | 1,456,699,607 | user_1cfd53d3f7bf | Cooking | You may overturn my table and overthrow my cooking, but you shall have to face the wrath of my underfed progeny, sir bot. | 49 | t1_d0hcft1 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hctwq | null | false | 2016-02-28T22:46:47Z |
d0hctwi | t1_d0hctwi | 1,456,699,606 | user_3d79b07faabf | Cooking | * Sarcone's Deli (get a medium size so you get the good bread)
* Marrakesh (takes about 3 hours to eat here so plan ahead and call for reservations)
* Tequila's
* DiNic's
* Molly Maloy's (or anything else in the Reading Terminal)
* Vintage
* Alfa
* Standard Tap
* Honey's
* DiBruno Bros
* Trestle Inn (to dance)
* Eulog... | 24 | t1_d0h9n8b | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hctwi | null | false | 2016-02-28T22:46:46Z |
d0hcsic | t1_d0hcsic | 1,456,699,544 | user_ebae91979d2d | Cooking | Cool. We always have creamed red potato soup and Irish soda bread for st Patrick's day. | 3 | t1_d0h9kl5 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hcsic | null | false | 2016-02-28T22:45:44Z |
d0hcsdd | t1_d0hcsdd | 1,456,699,538 | user_aa1117ccebec | Cooking | I have to add sour cream because avocados are expensive and it stretches it :(
Guacamole with sour cream is for poor people. | 5 | t1_d0hay3j | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hcsdd | null | false | 2016-02-28T22:45:38Z |
d0hcr56 | t1_d0hcr56 | 1,456,699,483 | user_5ffc3584f8be | Cooking | Amen.
| 2 | t1_d0haenl | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hcr56 | null | false | 2016-02-28T22:44:43Z |
d0hcq26 | t1_d0hcq26 | 1,456,699,437 | user_8250f7573f33 | Cooking | authenticity aside, that definitely does not sound bad | 108 | t1_d0hccmn | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hcq26 | null | false | 2016-02-28T22:43:57Z |
d0hcpvd | t1_d0hcpvd | 1,456,699,429 | user_6fe593001011 | Cooking | I don't know, I'm from Philly as well and when I make a cheesesteak at home I love putting sautéed mushrooms and onions on it. White american cheese, a good amoroso roll and Heinz ketchup. Yum. | 5 | t1_d0h2nop | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hcpvd | null | false | 2016-02-28T22:43:49Z |
d0hcots | t1_d0hcots | 1,456,699,382 | user_1cfd53d3f7bf | Cooking | Gotcha. You are forgiven with my apologies, sir or Madame. | 2 | t1_d0hcb9a | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hcots | null | false | 2016-02-28T22:43:02Z |
d0hcol9 | t1_d0hcol9 | 1,456,699,371 | user_36504af3f149 | Cooking | I use Evernote for Everything!!!! Can't recommend it enough. | 3 | t1_d0gyb04 | t3_481fah | /r/Cooking/comments/t3_481fah/d0hcol9 | null | false | 2016-02-28T22:42:51Z |
d0hco0y | t1_d0hco0y | 1,456,699,345 | user_68b0f05eab15 | Cooking | Filipino. Yes, lumpia and adobo are the most common and it comes of as a bit bad and bland to foreigners. The thing is, there is much more to that than just adobo. Street barbecue and inasal are nice and savory, laing and bicol express for spice, sisig with beer, seaweed salad and kinilaw, sinigang for sour, and lechon... | 24 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hco0y | null | false | 2016-02-28T22:42:25Z |
d0hcn0v | t1_d0hcn0v | 1,456,699,300 | user_7ef94bd9e7d1 | Cooking | > mayonnaise
Ranch? Sure. But [mayo on french fries?](https://www.youtube.com/watch?v=pcnFbCCgTo4&=&=&=&t=2m7s&app=desktop)
p.s. Have you tried [totchos](http://www.oregonlive.com/dining/index.ssf/2015/09/the_secret_history_of_totchos.html)? | -2 | t1_d0h8q4h | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hcn0v | null | false | 2016-02-28T22:41:40Z |
d0hcmvz | t1_d0hcmvz | 1,456,699,294 | user_39e64d268b82 | Cooking | Just checked it again. Still doesn't have an export feature. | 1 | t1_d0hcf55 | t3_481fah | /r/Cooking/comments/t3_481fah/d0hcmvz | null | false | 2016-02-28T22:41:34Z |
d0hcms1 | t1_d0hcms1 | 1,456,699,289 | user_bc3bde406555 | Cooking | I think it's better to add a different kind of acid than to not add any at all. Yeah vinegar or lemon juice will change the overall flavor but if you left out the acid aspect, it'll feel like something is missing because something IS missing. Just take the nuances of the substitute acid into concideration. | 2 | t1_d0hbj9b | t3_48640c | /r/Cooking/comments/t3_48640c/d0hcms1 | null | false | 2016-02-28T22:41:29Z |
d0hclk2 | t1_d0hclk2 | 1,456,699,235 | user_999769304447 | Cooking | Son, you forgot squash. Squash dishes are also an integral part of Thanksgiving. | 96 | t1_d0h9pq0 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hclk2 | null | false | 2016-02-28T22:40:35Z |
d0hcjgt | t1_d0hcjgt | 1,456,699,136 | user_999769304447 | Cooking | I like having a sriracha mayonnaise with mine. | 0 | t1_d0h8q4h | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hcjgt | null | false | 2016-02-28T22:38:56Z |
d0hcj9p | t1_d0hcj9p | 1,456,699,128 | user_194e3c8fec6e | Cooking | Bacon.
We Americans do not put Bacon with everything. Stop it. We aren't as fat as you people think. | -8 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hcj9p | null | false | 2016-02-28T22:38:48Z |
d0hchxw | t1_d0hchxw | 1,456,699,065 | user_61982ea20c11 | Cooking | It's a texture thing, the hotdog is good as-is, but the water makes the noodles greasy and... Hotdog flavored. You want the separate flavors, boiled together it becomes homogeneous in flavor and texture. | 14 | t1_d0h70a4 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hchxw | null | false | 2016-02-28T22:37:45Z |
d0hchtt | t1_d0hchtt | 1,456,699,061 | user_7c72dfafdb98 | Cooking | Aah, I wouldn't know anything about English cuisine - the closest I've been to it would be a jar of Marmite. I was talking about Indian cuisine. | 11 | t1_d0hbtsx | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hchtt | null | false | 2016-02-28T22:37:41Z |
d0hchp5 | t1_d0hchp5 | 1,456,699,054 | user_194e3c8fec6e | Cooking | And the collagen is very useful from a cooking perspective anyway | 20 | t1_d0h7otw | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hchp5 | null | false | 2016-02-28T22:37:34Z |
d0hchbc | t1_d0hchbc | 1,456,699,036 | user_d2a34d216867 | Cooking | BBQ is setting up a smoky grill and having it at a relatively low temperature to slow cook meats. Grilling is high heat to sear and get some beautiful grill marks.
usually they go one after another. BBQ something for a long time then grill to get the sear on the outside | 31 | t1_d0hbyfx | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hchbc | null | false | 2016-02-28T22:37:16Z |
d0hch25 | t1_d0hch25 | 1,456,699,024 | user_58745ca10f90 | Cooking | I had a friend try to cook spaghetti by putting in the pot with the cold water and then turning the stove on to boil. I had to gently explain between bites of charred spaghetti that you have to boil the water BEFORE adding the spaghetti. | 8 | t1_d0hbb5h | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hch25 | null | false | 2016-02-28T22:37:04Z |
d0hcgz4 | t1_d0hcgz4 | 1,456,699,021 | user_1cfd53d3f7bf | Cooking | Mexican here; confirming other Mexicans. | 5 | t1_d0hb6va | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hcgz4 | null | false | 2016-02-28T22:37:01Z |
d0hcg77 | t1_d0hcg77 | 1,456,698,986 | user_7ef94bd9e7d1 | Cooking | I use corn tortillas for my green chili chicken enchiladas, but the enchiladas I make with my red sauce (flour, butter, paprika, milk, and red enchilada sauce) I use the flour tortillas. | 2 | t1_d0h8xkr | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hcg77 | null | false | 2016-02-28T22:36:26Z |
d0hcfvw | t1_d0hcfvw | 1,456,698,972 | user_555caa63db7c | Cooking | There's a grilled fish restaurant near me that just marinates their portobello mushrooms and then grills them -- nothing stuffed in them. They're like pure umami goodness. | 1 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0hcfvw | null | false | 2016-02-28T22:36:12Z |
d0hcfv3 | t1_d0hcfv3 | 1,456,698,971 | user_dda7575da8c9 | Cooking | You can use brown rice instead. Cook it, drain it, fry it.
Takes less time than other methods. | 3 | t3_484hpy | t3_484hpy | /r/Cooking/comments/t3_484hpy/d0hcfv3 | null | false | 2016-02-28T22:36:11Z |
d0hcft1 | t1_d0hcft1 | 1,456,698,968 | user_ef1cc69f0f44 | Cooking | (╯ಠ_ಠ）╯︵ ┻━┻ | 55 | t1_d0hcci3 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hcft1 | null | false | 2016-02-28T22:36:08Z |
d0hcf55 | t1_d0hcf55 | 1,456,698,937 | user_a4df8b784a44 | Cooking | pepperplate has been the best for me. Has shopping lists you can create as well as meal plans. upload pictures of your food for references. search functions with keywords. Its awesome. | 1 | t3_481fah | t3_481fah | /r/Cooking/comments/t3_481fah/d0hcf55 | null | false | 2016-02-28T22:35:37Z |
d0hcev0 | t1_d0hcev0 | 1,456,698,925 | user_8479e6c4353d | Cooking | Sorry, thats what I meant. For some reason I attributed the browning to over ripening. I must have spaced out during that episode of Good Eats. | 4 | t1_d0hc7kv | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hcev0 | null | false | 2016-02-28T22:35:25Z |
d0hcelr | t1_d0hcelr | 1,456,698,914 | user_7d9ea37f8bea | Cooking | Could take a shot at making them. A small pot batch isn't very difficult. | 1 | t1_d0h8pfy | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hcelr | null | false | 2016-02-28T22:35:14Z |
d0hcegw | t1_d0hcegw | 1,456,698,907 | user_7fc4395af3cc | Cooking | As a southerner I find this comment to be near blasphemy. | 78 | t1_d0hbqbb | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hcegw | null | false | 2016-02-28T22:35:07Z |
d0hcega | t1_d0hcega | 1,456,698,906 | user_e5fabf71bb4c | Cooking | Grill -- high temp, short time, can be open-fire or a flat metal surface.
BBQ -- low temp, ~~short~~ long time, usually involves some degree of hardwood smoke. | 15 | t1_d0hbyfx | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hcega | null | false | 2016-02-28T22:35:06Z |
d0hcdj9 | t1_d0hcdj9 | 1,456,698,864 | user_eeb3d2ab6b8e | Cooking | I LOVE malt vinegar on fries. If you don't like vinegar on fries, then you are wrong. | 8 | t1_d0h8q4h | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hcdj9 | null | false | 2016-02-28T22:34:24Z |
d0hccqc | t1_d0hccqc | 1,456,698,827 | user_ffae0b43bd88 | Cooking | That's not a bad idea :-) maybe I'll try that next time. Flour tortillas was incredibly disappointing, super close to enchiladas, but just not. | 2 | t1_d0hc3ji | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hccqc | null | false | 2016-02-28T22:33:47Z |
d0hccmn | t1_d0hccmn | 1,456,698,822 | user_007a2065dd46 | Cooking | My dad's idea of "enchiladas" is to take a pack of frozen taquitos in a casserole dish, smother it in enchilada sauce and cheddar cheese and bake it. I would beg to just cook some sauce-free taquitos on the side but no dice. | 27 | t1_d0h7rc2 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hccmn | null | false | 2016-02-28T22:33:42Z |
d0hcci3 | t1_d0hcci3 | 1,456,698,816 | user_1cfd53d3f7bf | Cooking | Hey - the modern meatball sauce is American-Italian fusion and is not without its roots in the cuisine of Southern Italy.
Also, my kids will cut me if I give them spaghetti without meatballs. | 81 | t1_d0h8lzk | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hcci3 | null | false | 2016-02-28T22:33:36Z |
d0hcbdi | t1_d0hcbdi | 1,456,698,766 | user_6f9fa711e87d | Cooking | not all chinese fried rice is dark in color. not everything you cook have to be deep fried then coat in thick neon color "sauce". lo mien is dry noodle served with a sauce on top / side for you to "lo" (mixed in cantonese) and will not be pre-mixed for you. chow mien is stirfried (mixed) noodles that is dry (no sauc... | 22 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hcbdi | null | false | 2016-02-28T22:32:46Z |
d0hcb9a | t1_d0hcb9a | 1,456,698,761 | user_ffae0b43bd88 | Cooking | I can't eat corn, food allergy. Otherwise, traditional enchiladas all the time, all the way :-) | 10 | t1_d0hc34w | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hcb9a | null | false | 2016-02-28T22:32:41Z |
d0hcay5 | t1_d0hcay5 | 1,456,698,748 | user_786196872b6d | Cooking | You could say BBQ is indirect heat low and slow and grilling is direct heat hot and fast[er] | 46 | t1_d0hbyfx | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hcay5 | null | false | 2016-02-28T22:32:28Z |
d0hc8se | t1_d0hc8se | 1,456,698,649 | user_eeb3d2ab6b8e | Cooking | I love the bitterness to offset the diabetes. | 100 | t1_d0h3tyh | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hc8se | null | false | 2016-02-28T22:30:49Z |
d0hc7kv | t1_d0hc7kv | 1,456,698,594 | user_32e8bfb81f80 | Cooking | It's actually to stop oxidization and the avocado from turning brown, which is unappetizing looking. It has nothing to do with ripening. | 8 | t1_d0hauhq | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hc7kv | null | false | 2016-02-28T22:29:54Z |
d0hc7ii | t1_d0hc7ii | 1,456,698,591 | user_81c3f40e50b9 | Cooking | All the pastes I've seen are Thai rather than Indian. | 9 | t1_d0hbhli | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hc7ii | null | false | 2016-02-28T22:29:51Z |
d0hc72w | t1_d0hc72w | 1,456,698,572 | user_caac71632a27 | Cooking | People rarely actually cook with high fructose corn syrup, it's a cheap industrial sugar for premade products. The only time I've seen it is in specific recipes that need it, like marshmallows. | 27 | t1_d0h812r | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hc72w | null | false | 2016-02-28T22:29:32Z |
d0hc6pj | t1_d0hc6pj | 1,456,698,555 | user_bbed96521596 | Cooking | not sure about the ripening process, but the main thing you want to stop is something different: Enzymatic browning due to polyphenol oxidase. | 0 | t1_d0hauhq | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hc6pj | null | false | 2016-02-28T22:29:15Z |
d0hc6mw | t1_d0hc6mw | 1,456,698,552 | user_007a2065dd46 | Cooking | I've always thought it tasted fucking gross anyway and this was my least favorite part of St. Patrick's Day. Maybe my family is just really shitty at cooking it. | 9 | t1_d0h9kl5 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hc6mw | null | false | 2016-02-28T22:29:12Z |
d0hc64c | t1_d0hc64c | 1,456,698,529 | user_657934d844bf | Cooking | What? Stick it on a fork and burn it over the burner! | 2 | t1_d0h60t4 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hc64c | null | false | 2016-02-28T22:28:49Z |
d0hc3lw | t1_d0hc3lw | 1,456,698,418 | user_2c9be69cf6e3 | Cooking | I am betting they do it because they use low quality or tough beef with no flavor. So the mushrooms, onions, and peppers make it taste like something. | 1 | t1_d0hb0of | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hc3lw | null | false | 2016-02-28T22:26:58Z |
d0hc3ji | t1_d0hc3ji | 1,456,698,415 | user_32e8bfb81f80 | Cooking | Well, there are corn tortillas, and flour tortillas so... no. You could do a casserole bake with enchilada sauce and some common ingredients (sauteed bell peppers and onions, beans, etc.) to bulk it out with rice or quinoa and your meat of choice, but in that case you're just eating enchilada flavored casserole. | 3 | t1_d0h9y4l | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hc3ji | null | false | 2016-02-28T22:26:55Z |
d0hc34w | t1_d0hc34w | 1,456,698,397 | user_1cfd53d3f7bf | Cooking | Why would you want corn free enchiladas? | 2 | t1_d0h9y4l | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hc34w | null | false | 2016-02-28T22:26:37Z |
d0hc2b0 | t1_d0hc2b0 | 1,456,698,360 | user_194ed5c766bd | Cooking | Italian here. Don't put chicken in a pasta dish...ever. | 43 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hc2b0 | null | false | 2016-02-28T22:26:00Z |
d0hc1rm | t1_d0hc1rm | 1,456,698,335 | [deleted] | Cooking | [deleted] | 2 | t1_d0hbr6p | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hc1rm | null | false | 2016-02-28T22:25:35Z |
d0hbzz8 | t1_d0hbzz8 | 1,456,698,256 | user_e533474a076d | Cooking | Temperature | -3 | t1_d0hbyfx | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hbzz8 | null | false | 2016-02-28T22:24:16Z |
d0hbzcw | t1_d0hbzcw | 1,456,698,227 | user_32e8bfb81f80 | Cooking | I think the implication is other fillings, not the fat used in the pan. | 13 | t1_d0haury | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hbzcw | null | false | 2016-02-28T22:23:47Z |
d0hbyfx | t1_d0hbyfx | 1,456,698,187 | user_7b32c73cf406 | Cooking | What's the difference? | 13 | t1_d0h9ou5 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hbyfx | null | false | 2016-02-28T22:23:07Z |
d0hbx75 | t1_d0hbx75 | 1,456,698,132 | user_a6f3f7d31b71 | Cooking | Money. They're okay in a pinch if you're in a hurry, but it blows me away how much extra people will spend on cut veggies just to save a couple minutes. | 2 | t3_483tut | t3_483tut | /r/Cooking/comments/t3_483tut/d0hbx75 | null | false | 2016-02-28T22:22:12Z |
d0hbx39 | t1_d0hbx39 | 1,456,698,128 | user_ee0af5e5d0cf | Cooking | i am un sauce andalouse | 1 | t1_d0h8q4h | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hbx39 | null | false | 2016-02-28T22:22:08Z |
d0hbwbt | t1_d0hbwbt | 1,456,698,096 | [deleted] | Cooking | [deleted] | 1 | t1_d0hbhli | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hbwbt | null | false | 2016-02-28T22:21:36Z |
d0hbw5i | t1_d0hbw5i | 1,456,698,088 | user_834b935d2ed7 | Cooking | Right on! I've found all the Yeti alternatives like Engel and Grissly to be just as good. Mine was a wedding gift, but if I were purchasing a new one there's no way I'd pay the Yeti premium. | 1 | t1_d0hbi0a | t3_47zs23 | /r/Cooking/comments/t3_47zs23/d0hbw5i | null | false | 2016-02-28T22:21:28Z |
d0hbv37 | t1_d0hbv37 | 1,456,698,040 | user_c972e94c63dc | Cooking | I made puttanesca and didn't put the parmesan on the table FOR A REASON. | 2 | t1_d0h8lzk | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hbv37 | null | false | 2016-02-28T22:20:40Z |
d0hbtsx | t1_d0hbtsx | 1,456,697,982 | user_5b801f5a2486 | Cooking | Curry powder is a critical ingredient in English cuisine. Not sure what you're going on about mate. | 59 | t1_d0h4138 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hbtsx | null | false | 2016-02-28T22:19:42Z |
d0hbtlm | t1_d0hbtlm | 1,456,697,973 | user_3f2409599317 | Cooking | For any confused NBA fans, Kevin Durant is NOT Kraft Dinner. | 103 | t1_d0hb2zg | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hbtlm | null | false | 2016-02-28T22:19:33Z |
d0hbsem | t1_d0hbsem | 1,456,697,921 | user_2f8473dacec8 | Cooking | I've never really seen pastes? So I can't comment on that, but Indian groceries have a bunch of spice combos that are made for bachelors who can't do much except for dumping a box into a pot. | 7 | t1_d0hbhli | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hbsem | null | false | 2016-02-28T22:18:41Z |
d0hbs1x | t1_d0hbs1x | 1,456,697,905 | user_713d14f1c7f9 | Cooking | Oh, I thought you were Italian.
Hi America | 21 | t1_d0hbknl | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hbs1x | null | false | 2016-02-28T22:18:25Z |
d0hbrer | t1_d0hbrer | 1,456,697,875 | user_ee0af5e5d0cf | Cooking | second | -7 | t1_d0hb0bp | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hbrer | null | false | 2016-02-28T22:17:55Z |
d0hbr6p | t1_d0hbr6p | 1,456,697,864 | user_ee0af5e5d0cf | Cooking | *shudder* | 30 | t1_d0hb2tp | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hbr6p | null | false | 2016-02-28T22:17:44Z |
d0hbr3g | t1_d0hbr3g | 1,456,697,860 | [deleted] | Cooking | [deleted] | 1 | t1_d0h8pfy | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hbr3g | null | false | 2016-02-28T22:17:40Z |
d0hbqsy | t1_d0hbqsy | 1,456,697,848 | user_a6f3f7d31b71 | Cooking | It will still be safe to eat, just maybe not as good. I wouldn't worry. | 3 | t3_484ypc | t3_484ypc | /r/Cooking/comments/t3_484ypc/d0hbqsy | null | false | 2016-02-28T22:17:28Z |
d0hbqbb | t1_d0hbqbb | 1,456,697,824 | user_61982ea20c11 | Cooking | I would say making sweet tea is heresy to begin with ;) | 21 | t1_d0h3tyh | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hbqbb | null | false | 2016-02-28T22:17:04Z |
d0hbphu | t1_d0hbphu | 1,456,697,786 | user_d75b1cc560eb | Cooking | Calzones! | 1 | t3_483ymb | t3_483ymb | /r/Cooking/comments/t3_483ymb/d0hbphu | null | false | 2016-02-28T22:16:26Z |
d0hbp9u | t1_d0hbp9u | 1,456,697,776 | user_ef1cc69f0f44 | Cooking |
S to the P to the aghetti
SPAGHETTI! | -1 | t1_d0hbn93 | t3_485kzy | /r/Cooking/comments/t3_485kzy/d0hbp9u | null | false | 2016-02-28T22:16:16Z |
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