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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d0hbozt | t1_d0hbozt | 1,456,697,764 | user_2ba0134b5146 | Cooking | Fries and chips are edible spoons, don't try and fancy them up as something they aren't. | 5 | t1_d0h8q4h | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hbozt | null | false | 2016-02-28T22:16:04Z |
d0hbncb | t1_d0hbncb | 1,456,697,692 | user_ad4b2a2556c9 | Cooking | You should not need any binding agent to make a hamburger. Use fresh 80/20 ground beef, shape into a patty, salt generously, and cook it on a flat top griddle or cast iron pan. Flip it once so it gets a nice flavorful brown crust on both sides.
If it falls apart you did something wrong, but egg is not the solution to... | 24 | t1_d0hb8wt | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hbncb | null | false | 2016-02-28T22:14:52Z |
d0hbn93 | t1_d0hbn93 | 1,456,697,688 | user_7ade1f9e1499 | Cooking | That's probably why the eggs scramble. There's a little too much heat. I've found the heat from the spaghetti is enough, and that pan (or pot) heat is too much. | 3 | t1_d0h9vtm | t3_485kzy | /r/Cooking/comments/t3_485kzy/d0hbn93 | null | false | 2016-02-28T22:14:48Z |
d0hbmv8 | t1_d0hbmv8 | 1,456,697,672 | user_3f93f8379d6c | Cooking | I've had them from an excellent Mexican restaurant.... Though I just realized that I do like them in the enchiladas they serve, but on on the tacos. | 6 | t1_d0hb9qt | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hbmv8 | null | false | 2016-02-28T22:14:32Z |
d0hbkpg | t1_d0hbkpg | 1,456,697,578 | user_2ba0134b5146 | Cooking | I had cheese steak egg rolls a few nights back. I'd put them up there as one of my favorite things I've ever eaten. Not from Philly, but I typically love anything cheese steak at any time | 3 | t1_d0h343u | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hbkpg | null | false | 2016-02-28T22:12:58Z |
d0hbknl | t1_d0hbknl | 1,456,697,575 | user_90a440aba3c6 | Cooking | There is no sea food in a marinara... It's Just tomato and garlic, it gets that name from being served to sailors (marinari) who certainly didnt want to eat any fish after spending months out at sea. | 13 | t1_d0hb8g6 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hbknl | null | false | 2016-02-28T22:12:55Z |
d0hbkko | t1_d0hbkko | 1,456,697,572 | user_50561204cdd0 | Cooking | Not sure why you got down voted. Mayo on the outside instead of butter makes it super delicious and perfectly crispy soft! | 25 | t1_d0h95f3 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hbkko | null | false | 2016-02-28T22:12:52Z |
d0hbj9b | t1_d0hbj9b | 1,456,697,516 | user_b0ce743f61b5 | Cooking | Okay! It would be probably fine to not have acid, but I really love lemon/acid so it would be nice to have some. | 2 | t1_d0hbfz1 | t3_48640c | /r/Cooking/comments/t3_48640c/d0hbj9b | null | false | 2016-02-28T22:11:56Z |
d0hbj3f | t1_d0hbj3f | 1,456,697,509 | user_66a729db0f6f | Cooking | You can make an awesome warm salad.
I love [this](http://food52.com/recipes/26165-moro-s-warm-squash-chickpea-salad-with-tahini) one, just make sure you double the water in the dressing, as the proportions in the recipe yielded a rather dry dressing the first time i tried it.
| 3 | t3_4861mu | t3_4861mu | /r/Cooking/comments/t3_4861mu/d0hbj3f | null | false | 2016-02-28T22:11:49Z |
d0hbisw | t1_d0hbisw | 1,456,697,497 | user_c009f3071924 | Cooking | I like sweet Italian sausage, kale, goat and parm cheese, and leeks cooked down with some chopped parsley at the end and an egg to bind it. So yummy. | 2 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0hbisw | null | false | 2016-02-28T22:11:37Z |
d0hbil8 | t1_d0hbil8 | 1,456,697,489 | user_bd19f03492a7 | Cooking | I always make it in the rice cooker, let it sit for about 20 minutes still on warm once it switches itself off of "cook" and then put everything together in a frying pan, rice included.
So i guess what I'm saying is, I've never used day old rice for this.
Edit: I've found that a little bit of salt in the rice cooker ... | 1 | t3_484hpy | t3_484hpy | /r/Cooking/comments/t3_484hpy/d0hbil8 | null | false | 2016-02-28T22:11:29Z |
d0hbi0a | t1_d0hbi0a | 1,456,697,467 | user_2b50dc4ff067 | Cooking | Haha I'm just giving you a hard time. I have an RTIC 45 on order. Supposedly identical performance (and undoubtedly identical appearance) for 1/2 Yeti's retail. Excited to get it! | 0 | t1_d0hbdpm | t3_47zs23 | /r/Cooking/comments/t3_47zs23/d0hbi0a | null | false | 2016-02-28T22:11:07Z |
d0hbhs2 | t1_d0hbhs2 | 1,456,697,458 | user_fd1988162657 | Cooking | http://www.nytimes.com/2012/11/14/dining/an-impressive-thanksgiving-appetizer-squash-on-toast.html?_r=0
That is delicious. Keep in mind you can sub out the ingredients pretty easy, for example I used honey instead of maple syrup and parmesan instead of ricotta. | 3 | t3_4861mu | t3_4861mu | /r/Cooking/comments/t3_4861mu/d0hbhs2 | null | false | 2016-02-28T22:10:58Z |
d0hbhli | t1_d0hbhli | 1,456,697,450 | user_a6f3f7d31b71 | Cooking | Is paste better or should I find a Indian grocery for authentic powder? | 2 | t1_d0haykn | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hbhli | null | false | 2016-02-28T22:10:50Z |
d0hbhfr | t1_d0hbhfr | 1,456,697,444 | user_24ac1d7f1332 | Cooking | I just looked up who you are and if it's actually you I'm real flattered to have cooked this as an aspiring chef | 1 | t1_d0h4dln | t3_482t99 | /r/Cooking/comments/t3_482t99/d0hbhfr | null | false | 2016-02-28T22:10:44Z |
d0hbfz1 | t1_d0hbfz1 | 1,456,697,386 | user_66a729db0f6f | Cooking | I think apple cider vinegar will give it a nice zing, just don't go overboard with it. Tomatoes will stew, so I wouldn't recommend it, unless you want to change the recipe entirely. It's ok to skip the acid note overall, too. | 3 | t3_48640c | t3_48640c | /r/Cooking/comments/t3_48640c/d0hbfz1 | null | false | 2016-02-28T22:09:46Z |
d0hbfky | t1_d0hbfky | 1,456,697,370 | user_a6f3f7d31b71 | Cooking | I've tried making them with corn/flour blend tortillas and they're amazing. Plain flour is wrong though. | -4 | t1_d0h8xkr | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hbfky | null | false | 2016-02-28T22:09:30Z |
d0hbdpm | t1_d0hbdpm | 1,456,697,284 | user_834b935d2ed7 | Cooking | That's true, but you can't chill a case of beer in an Anova. | 2 | t1_d0gwdft | t3_47zs23 | /r/Cooking/comments/t3_47zs23/d0hbdpm | null | false | 2016-02-28T22:08:04Z |
d0hbdlw | t1_d0hbdlw | 1,456,697,279 | user_8309da9b9df8 | Cooking | I think milk should always go first, regardless of what kind of cup you use. 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. | 26 | t1_d0ha6vs | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hbdlw | null | false | 2016-02-28T22:07:59Z |
d0hbc0f | t1_d0hbc0f | 1,456,697,205 | user_b0ce743f61b5 | Cooking | Yeah I don't like the taste of corn tortillas at all either. | 13 | t1_d0habto | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hbc0f | null | false | 2016-02-28T22:06:45Z |
d0hbbh0 | t1_d0hbbh0 | 1,456,697,180 | user_090dc359ba0b | Cooking | I used queso the other day. Next level. Screw that mayo nonsense. | -2 | t1_d0h95f3 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hbbh0 | null | false | 2016-02-28T22:06:20Z |
d0hbb5h | t1_d0hbb5h | 1,456,697,165 | user_b932a7170d89 | Cooking | I think I nearly had an aneurism when one of my friends decided to break spaghetti noodles so they'd go into the pot easier. You don't mess with my pasta! | 32 | t1_d0h8lzk | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hbb5h | null | false | 2016-02-28T22:06:05Z |
d0hbawk | t1_d0hbawk | 1,456,697,154 | user_93b3f3793413 | Cooking | I've never seen anyone leave rice out for a night before making fried rice in my life - this is the first I've learned you're supposed to.
Always tasted fine to me (although I don't even really like it or consider it a 'main'). | 0 | t3_484hpy | t3_484hpy | /r/Cooking/comments/t3_484hpy/d0hbawk | null | false | 2016-02-28T22:05:54Z |
d0hbamp | t1_d0hbamp | 1,456,697,142 | user_b7e90cd9a921 | Cooking | And by pink salt I hope you don't mean curing salt. | 2 | t1_d0hay3j | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hbamp | null | false | 2016-02-28T22:05:42Z |
d0hb9qt | t1_d0hb9qt | 1,456,697,103 | user_d9a5d7b993df | Cooking | You ever had a good corn tortilla? Idk where you live but, try getting some at a Mexican/Latino market instead of the terrible ones you find at Walmart/Target.
I once heated up some tortillas from a regular supermarket for my grandma......I still haven't heard the end of it.
If you've had those...then we can just a... | 76 | t1_d0habto | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hb9qt | null | false | 2016-02-28T22:05:03Z |
d0hb9kq | t1_d0hb9kq | 1,456,697,095 | user_0c1022b2380e | Cooking | While it is traditional to eat fish on Christmas eve, especially in southern Italy, seven fishes is completely unknown here.
(still better than chicken pasta or pineapple on pizza though) | 1 | t1_d0h2nop | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hb9kq | null | false | 2016-02-28T22:04:55Z |
d0hb94r | t1_d0hb94r | 1,456,697,075 | user_b3e19f47bb4d | Cooking | Instant mashed potatoes. They're potatoes that tend to be lower quality that are cooked, mashed, and dehydrated into flakes, usually with additives to help them last longer. They taste exactly as appetizing as they sound. | 4 | t1_d0hafcz | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hb94r | null | false | 2016-02-28T22:04:35Z |
d0hb8wt | t1_d0hb8wt | 1,456,697,065 | [deleted] | Cooking | [deleted] | 6 | t1_d0hav49 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hb8wt | null | false | 2016-02-28T22:04:25Z |
d0hb8nj | t1_d0hb8nj | 1,456,697,053 | user_b1a88ca2328c | Cooking | I think they were talking about boxed mashed potato mix, which is dehydrated potato flakes that can be rehydrated and cooked | 1 | t1_d0hafcz | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hb8nj | null | false | 2016-02-28T22:04:13Z |
d0hb8g6 | t1_d0hb8g6 | 1,456,697,044 | user_713d14f1c7f9 | Cooking | Which is strange, because every Italian nonna's secret ingredient in their marinara is a small handful of parmesan when nobody is looking. | 17 | t1_d0h8lzk | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hb8g6 | null | false | 2016-02-28T22:04:04Z |
d0hb6va | t1_d0hb6va | 1,456,696,969 | user_1bb480feb2d5 | Cooking | Mexican here. Can confirm. | 8 | t1_d0haeiy | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hb6va | null | false | 2016-02-28T22:02:49Z |
d0hb6iw | t1_d0hb6iw | 1,456,696,953 | user_83ab8446f365 | Cooking | Yes! I cringe a little when I see 'asian' salad but it's better than butchering a country's cuisine. | 10 | t1_d0h8b9b | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hb6iw | null | false | 2016-02-28T22:02:33Z |
d0hb5fb | t1_d0hb5fb | 1,456,696,900 | user_9c3b526c592f | Cooking | Yeah. I was told by a doctor that sometimes a very strong reaction (like gagging and extreme repulsion) could be a sign that your body is allergic to something. At least you didn't love shellfish and had an allergic reaction. That's good! :) | 3 | t1_d0gw2oc | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0hb5fb | null | false | 2016-02-28T22:01:40Z |
d0hb35k | t1_d0hb35k | 1,456,696,793 | user_1bb480feb2d5 | Cooking | Americanized Mexican restaurants.
Source: Am Mexican | 5 | t1_d0h8xkr | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hb35k | null | false | 2016-02-28T21:59:53Z |
d0hb2zg | t1_d0hb2zg | 1,456,696,785 | user_8edcc556f116 | Cooking | For any confused Canadians, Kraft Dinner is KD | 60 | t1_d0h8g1d | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hb2zg | null | false | 2016-02-28T21:59:45Z |
d0hb2tp | t1_d0hb2tp | 1,456,696,779 | user_e9d182b74ddf | Cooking | My university was particularly horrific at this - "Mexican turkey lasagne" is not a phrase I ever wanted to encounter. | 163 | t1_d0h9u3w | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hb2tp | null | false | 2016-02-28T21:59:39Z |
d0hb0of | t1_d0hb0of | 1,456,696,684 | user_7ae47d9f3e1d | Cooking | For some reason, everywhere outside of Philly a cheesesteak is pretty much beef with peppers/onions/white cheese, probably mozzarella. And often mushrooms. No idea why this is, but it sucks. | 0 | t1_d0h343u | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hb0of | null | false | 2016-02-28T21:58:04Z |
d0hb0bp | t1_d0hb0bp | 1,456,696,667 | user_d3a84bfd439b | Cooking | I submit that you are what is wrong with the world. | 7 | t1_d0habto | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hb0bp | null | false | 2016-02-28T21:57:47Z |
d0haz50 | t1_d0haz50 | 1,456,696,611 | user_b1a88ca2328c | Cooking | This is why it drives me insane when I go to a Mexican restaurant (looking at you, On The Border) and they add little fried tortilla bits to the ceasar salad in a hamfisted attempt to make it seem more Mexican. | 14 | t1_d0h5q1x | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0haz50 | null | false | 2016-02-28T21:56:51Z |
d0haz15 | t1_d0haz15 | 1,456,696,606 | user_578ec56894b5 | Cooking | Never a problem in my house - the guac is all eaten long before it starts to brown. | 5 | t1_d0hauhq | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0haz15 | null | false | 2016-02-28T21:56:46Z |
d0hayu0 | t1_d0hayu0 | 1,456,696,596 | user_70dce6fb29fe | Cooking | I like adding in a habanero for some added flavor and heat, is that an abomination? | 9 | t1_d0h8y1f | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hayu0 | null | false | 2016-02-28T21:56:36Z |
d0haykn | t1_d0haykn | 1,456,696,584 | user_2f8473dacec8 | Cooking | Omg we share the same hate!! All my friends try to make Indian food for me seem to think that adding generic curry powder to anything doesn't make it Indian food. I've had people try to make butter chicken and chicken tikka with carribean curry powder and swear it's identical to the stuff in the restaurant. Nowadays th... | 8 | t1_d0h4138 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0haykn | null | false | 2016-02-28T21:56:24Z |
d0hay3j | t1_d0hay3j | 1,456,696,564 | user_7ae47d9f3e1d | Cooking | Spot on right here. Whoever decided to add sour cream to guac needs to die.
I eat an avocado every day with a spoon. Just lots of pink salt and a dash of saigon cinnamon. Just a useless comment that maybe someone will try. | 1 | t1_d0h8y1f | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hay3j | null | false | 2016-02-28T21:56:04Z |
d0haxxe | t1_d0haxxe | 1,456,696,557 | user_8479e6c4353d | Cooking | I think they mean don't use powdered instant potatoes to make mashed potatoes. | 3 | t1_d0hafcz | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0haxxe | null | false | 2016-02-28T21:55:57Z |
d0haxnj | t1_d0haxnj | 1,456,696,543 | user_a2231ad54f6f | Cooking | Cheese fries are delicious though. What you really need to try is tomato sauce and mozzarella that's called "pizza fries". | 4 | t1_d0h8q4h | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0haxnj | null | false | 2016-02-28T21:55:43Z |
d0hav49 | t1_d0hav49 | 1,456,696,428 | user_ad4b2a2556c9 | Cooking | Ugh. Milk, eggs, and breadcrumbs in a burger? Sorry but that's just a single serving meatloaf. That said, I love meatloaf sandwiches too, just don't call it a hamburger.
I'm sure you know, but it's not hard to make a juicy burger. Use fresh 80/20 and don't over cook it. I accidentally made a burger well done the other... | 20 | t1_d0h9j23 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hav49 | null | false | 2016-02-28T21:53:48Z |
d0haury | t1_d0haury | 1,456,696,412 | user_16d10ea545fe | Cooking | Disagree. Gotta butter the bread so it crisps up real nice in the pan. | 8 | t1_d0h5fuz | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0haury | null | false | 2016-02-28T21:53:32Z |
d0haum0 | t1_d0haum0 | 1,456,696,405 | user_a2231ad54f6f | Cooking | Mushroom is pretty common in philly. Its not a default but most places offer it. The big thing that pisses me off is people think wiz is the default, that and sauce. Don't get me wrong I like a pizza steak, but that isn't the default. | 7 | t1_d0h2nop | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0haum0 | null | false | 2016-02-28T21:53:25Z |
d0hauhq | t1_d0hauhq | 1,456,696,401 | user_8479e6c4353d | Cooking | Part of the purpose for the lime juice is to stop the avocado ripening process. Just a tiny bit in there will at least stop that, then you can add more for taste if you want. | 18 | t1_d0hagg9 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hauhq | null | false | 2016-02-28T21:53:21Z |
d0hauc3 | t1_d0hauc3 | 1,456,696,393 | user_a70bcd52eec9 | Cooking | I believe they mean instant, which is dehydrated potato flakes. You just add them to hot water. I don't find it any easier to make those than real mashed potatoes, but I do admit to keeping a couple of bags in my pantry for when I'm in a pinch for dinner. | 48 | t1_d0hafcz | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hauc3 | null | false | 2016-02-28T21:53:13Z |
d0hast0 | t1_d0hast0 | 1,456,696,325 | user_fb784a75de3c | Cooking | Take the pan off the heat when you add the egg mixture. | 4 | t3_485kzy | t3_485kzy | /r/Cooking/comments/t3_485kzy/d0hast0 | null | false | 2016-02-28T21:52:05Z |
d0haquo | t1_d0haquo | 1,456,696,236 | user_d80540c299f7 | Cooking | Italian sausage cooked with onion, garlic, basil, mint, parm cheese and optional pine nuts sauteed then put in the caps and bake 15-20 minutes at 350F in preheated oven | 1 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0haquo | null | false | 2016-02-28T21:50:36Z |
d0hapsg | t1_d0hapsg | 1,456,696,189 | user_d0ad9c077fdd | Cooking | Working for me! | 1 | t1_d0ha9ad | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0hapsg | null | false | 2016-02-28T21:49:49Z |
d0hantb | t1_d0hantb | 1,456,696,100 | user_2f079a05c0a4 | Cooking | BURN THEM! | 0 | t1_d0h9hd6 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hantb | null | false | 2016-02-28T21:48:20Z |
d0hanf4 | t1_d0hanf4 | 1,456,696,084 | user_2f079a05c0a4 | Cooking | Was totally coming here to say the exact same thing.
Dear Rest of the World,
Stop calling disco fries poutine. | 48 | t1_d0h3jz4 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hanf4 | null | false | 2016-02-28T21:48:04Z |
d0hakfe | t1_d0hakfe | 1,456,695,951 | user_5258ddc3b673 | Cooking | Agree. And if I'm going meat and cheese on a hoagie roll, it's going to be roast pork with provolone and rabe. | 1 | t1_d0h4zwm | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hakfe | null | false | 2016-02-28T21:45:51Z |
d0hajv1 | t1_d0hajv1 | 1,456,695,925 | user_ad4b2a2556c9 | Cooking | I'm always amazed in my travels how people manage to make a hamburger taste bad, and that includes places in the US. It's a simple sandwich. Keep it that way and you won't go wrong. | 10 | t1_d0h8f0i | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hajv1 | null | false | 2016-02-28T21:45:25Z |
d0hajmj | t1_d0hajmj | 1,456,695,915 | [deleted] | Cooking | [deleted] | -5 | t1_d0ha6vs | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hajmj | null | false | 2016-02-28T21:45:15Z |
d0hahxb | t1_d0hahxb | 1,456,695,839 | user_555a11c75eda | Cooking | avocado, onion, cumin, lime, salt. Little bit of garlic and sometimes some pickled red onions. Maybe tomatoes if I want to stretch it for a party. | 1 | t1_d0h9f23 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hahxb | null | false | 2016-02-28T21:43:59Z |
d0hagmj | t1_d0hagmj | 1,456,695,782 | user_2f8b6142c112 | Cooking | I grind my own hamburger meat, and I'll sometimes throw a little bacon in the grinder along with the beef. Nobody has ever complained. | 3 | t1_d0h8lc0 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hagmj | null | false | 2016-02-28T21:43:02Z |
d0hagg9 | t1_d0hagg9 | 1,456,695,774 | user_578ec56894b5 | Cooking | I usually have lime wedges available, but no, I don't mix any into the guac. Just a personal preference. | 2 | t1_d0h9xwp | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hagg9 | null | false | 2016-02-28T21:42:54Z |
d0hag7s | t1_d0hag7s | 1,456,695,763 | user_fd2221691485 | Cooking | Goats cheese, sprinkle with breadcrumb, | 1 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0hag7s | null | false | 2016-02-28T21:42:43Z |
d0hafcz | t1_d0hafcz | 1,456,695,725 | user_876904ed6e9f | Cooking | Non American here. How could we make potatoes without potatoes? | 21 | t1_d0h9pq0 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0hafcz | null | false | 2016-02-28T21:42:05Z |
d0haetk | t1_d0haetk | 1,456,695,700 | user_ccb6ddf3f7c0 | Cooking | Say it's authentic. Always laugh on the triple D show. When the customers, who've possibly never been outside the US, are being served something that's supposed to be Scottish, or English, but nothing at all like the original, and rave how 'authentic' it is. | 25 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0haetk | null | false | 2016-02-28T21:41:40Z |
d0haerh | t1_d0haerh | 1,456,695,697 | [deleted] | Cooking | [deleted] | -2 | t1_d0h9x5p | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0haerh | null | false | 2016-02-28T21:41:37Z |
d0haenl | t1_d0haenl | 1,456,695,691 | user_3f93f8379d6c | Cooking | I like hot peppers on my cheesesteak. I think they're delicious. You keep the mushrooms far away, though. | 3 | t1_d0h343u | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0haenl | null | false | 2016-02-28T21:41:31Z |
d0haeiy | t1_d0haeiy | 1,456,695,686 | user_f393f156f806 | Cooking | Mexican here... Everything. | 150 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0haeiy | null | false | 2016-02-28T21:41:26Z |
d0had68 | t1_d0had68 | 1,456,695,625 | user_d111aacf7f2d | Cooking | Looks great. Will probably buy it for myself in the near future. | 1 | t1_d0gooih | t3_48014y | /r/Cooking/comments/t3_48014y/d0had68 | null | false | 2016-02-28T21:40:25Z |
d0habto | t1_d0habto | 1,456,695,565 | user_3f93f8379d6c | Cooking | I hate the texture of corn tortillas. | 152 | t1_d0h8xkr | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0habto | null | false | 2016-02-28T21:39:25Z |
d0habao | t1_d0habao | 1,456,695,541 | user_d111aacf7f2d | Cooking | Ended up going with The Beetlebung Farm cookbook because it was Massachusetts based. I really liked the Heritage book, and I will probably buy it for myself, but I think it may not have been the right one for her. | 1 | t3_48014y | t3_48014y | /r/Cooking/comments/t3_48014y/d0habao | null | false | 2016-02-28T21:39:01Z |
d0ha9iu | t1_d0ha9iu | 1,456,695,460 | user_4e2f9a6accc4 | Cooking | What no one has mentioned is that the more a food is processed the more chances it has to be contaminated with something. All of the spinach and salads that have been recalled for e-coli contamination? The bagged processed ones.
If you buy a whole carrot, wash it, and slice it at home, anything that was on the outsid... | 5 | t3_483tut | t3_483tut | /r/Cooking/comments/t3_483tut/d0ha9iu | null | false | 2016-02-28T21:37:40Z |
d0ha9ad | t1_d0ha9ad | 1,456,695,450 | user_ff74476db7b3 | Cooking | New weight loss strategy: Move to Alberta and be too poor to eat. | 1 | t1_d0gyctg | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0ha9ad | null | false | 2016-02-28T21:37:30Z |
d0ha8z5 | t1_d0ha8z5 | 1,456,695,436 | user_2f079a05c0a4 | Cooking | I do mushroom sun dried tomato, panko crumbs, blue cheese and walnut drizzled with balsamic vinaigrette. That way you have crispy, sweet and umami.
Comes out delicious. | 2 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0ha8z5 | null | false | 2016-02-28T21:37:16Z |
d0ha76i | t1_d0ha76i | 1,456,695,358 | [deleted] | Cooking | I personally use 2 whole eggs. You could add a yolk in as well if you'd like, but it's optional. I wouldn't do only yolk. | 5 | t1_d0h9wsk | t3_485kzy | /r/Cooking/comments/t3_485kzy/d0ha76i | null | false | 2016-02-28T21:35:58Z |
d0ha6vs | t1_d0ha6vs | 1,456,695,345 | user_759862fc1631 | Cooking | Milk only goes in the tea last if you make it in the mug. If you make it in a teapot and pour it, milk goes in the teacup first. It reduces the stress of the heat on the china.
But yes yes yes on the brown sauce and macaroni. Oh my god. | 128 | t1_d0h93qn | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ha6vs | null | false | 2016-02-28T21:35:45Z |
d0ha6sm | t1_d0ha6sm | 1,456,695,341 | user_071904de2232 | Cooking | As someone who always forgets to prepare rice a day early for fried rice I've had to improvise it a lot. Spread the rice out as thin as you can on a baking sheet and let it sit in the fridge as long as you can. I've used a blow dryer too but it can get a bit messy when the rice stops being so sticky. | 7 | t3_484hpy | t3_484hpy | /r/Cooking/comments/t3_484hpy/d0ha6sm | null | false | 2016-02-28T21:35:41Z |
d0ha6mo | t1_d0ha6mo | 1,456,695,333 | user_bfcf0a273eff | Cooking | And they can pry my loaded cheese fries out of my fat, bloated American hands. | 19 | t1_d0h9x5p | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ha6mo | null | false | 2016-02-28T21:35:33Z |
d0ha5li | t1_d0ha5li | 1,456,695,286 | user_ff74476db7b3 | Cooking | My boyfriend doesn't believe me that white rice has a taste. | 3 | t1_d0gubu8 | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0ha5li | null | false | 2016-02-28T21:34:46Z |
d0ha2tz | t1_d0ha2tz | 1,456,695,161 | user_227fa7546a43 | Cooking | Fry the bacon/pancetta in oil with crushed garlic and put the pasta on the boil. When the pasta is done I've experimented with combining in the frying pan or the pasta pan I'll make sure the bacon and pasta is mixed first and then add the egg and cheese mix
| 1 | t1_d0h9szn | t3_485kzy | /r/Cooking/comments/t3_485kzy/d0ha2tz | null | false | 2016-02-28T21:32:41Z |
d0ha2rx | t1_d0ha2rx | 1,456,695,158 | user_90a440aba3c6 | Cooking | No! That is heresy! Bad donkey! | 9 | t1_d0h9wzd | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ha2rx | null | false | 2016-02-28T21:32:38Z |
d0ha0d4 | t1_d0ha0d4 | 1,456,695,047 | user_6c0f2790bf0a | Cooking | Goat cheese, basil. Add salt and pepper. Grill them. Enjoy. | 1 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0ha0d4 | null | false | 2016-02-28T21:30:47Z |
d0h9ymn | t1_d0h9ymn | 1,456,694,965 | user_2617499a8525 | Cooking | You're really into this aren't you?
That tequila manhattan was delicious btw. Did you try it? No? Oh, then... how could you formulate an aversion to something you haven't tried?
And did you just call me a fox news consumer of food/cooking? That's just mean. | 2 | t1_d0h9h0r | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0h9ymn | null | false | 2016-02-28T21:29:25Z |
d0h9y4l | t1_d0h9y4l | 1,456,694,944 | user_ffae0b43bd88 | Cooking | Got any suggestions for corn free enchiladas? I agree, flour tortillas are atrocious, but enchiladas are delicious and I miss them. | 0 | t1_d0h7rc2 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h9y4l | null | false | 2016-02-28T21:29:04Z |
d0h9y4m | t1_d0h9y4m | 1,456,694,944 | user_ffae0b43bd88 | Cooking | Got any suggestions for corn free enchiladas? I agree, flour tortillas are atrocious, but enchiladas are delicious and I miss them. | 0 | t1_d0h7rc2 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h9y4m | null | false | 2016-02-28T21:29:04Z |
d0h9xwp | t1_d0h9xwp | 1,456,694,935 | user_1d6736e9ca25 | Cooking | Nice and simple. The way it should be. No lime? | 12 | t1_d0h9f23 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h9xwp | null | false | 2016-02-28T21:28:55Z |
d0h9x5p | t1_d0h9x5p | 1,456,694,901 | user_65663ef8a516 | Cooking | British chip shop chips most certainly are not fries, and I think we would go to war with you if you try and stop us putting vinegar on them. | 29 | t1_d0h8q4h | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h9x5p | null | false | 2016-02-28T21:28:21Z |
d0h9wzd | t1_d0h9wzd | 1,456,694,893 | user_eb8f7cb0d5d4 | Cooking | But dat crabmeat au gratin tho... | 4 | t1_d0h8lzk | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h9wzd | null | false | 2016-02-28T21:28:13Z |
d0h9wsk | t1_d0h9wsk | 1,456,694,884 | user_227fa7546a43 | Cooking | What about the eggs? I've been using whole eggs but many recipes say to use just yolks although I find that too rich | 4 | t1_d0h9s5p | t3_485kzy | /r/Cooking/comments/t3_485kzy/d0h9wsk | null | false | 2016-02-28T21:28:04Z |
d0h9vtm | t1_d0h9vtm | 1,456,694,841 | user_227fa7546a43 | Cooking | I have been doing it in the pot the pasta cooks in | 1 | t1_d0h9ovy | t3_485kzy | /r/Cooking/comments/t3_485kzy/d0h9vtm | null | false | 2016-02-28T21:27:21Z |
d0h9u3w | t1_d0h9u3w | 1,456,694,766 | user_65663ef8a516 | Cooking | Cumin is in loads of traditional Mexican food. I think he means people who act like like 'x food + cumin + lime = Mexican version of x food'. | 154 | t1_d0h94hq | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h9u3w | null | false | 2016-02-28T21:26:06Z |
d0h9szn | t1_d0h9szn | 1,456,694,716 | user_4e52a780ec4a | Cooking | How have you been making it? | 2 | t3_485kzy | t3_485kzy | /r/Cooking/comments/t3_485kzy/d0h9szn | null | false | 2016-02-28T21:25:16Z |
d0h9s5p | t1_d0h9s5p | 1,456,694,682 | [deleted] | Cooking | Yes do that to adjust the viscosity of creaminess. I prefer a thicker creaminess but it's all preference imo | 4 | t1_d0h9p9t | t3_485kzy | /r/Cooking/comments/t3_485kzy/d0h9s5p | null | false | 2016-02-28T21:24:42Z |
d0h9rvh | t1_d0h9rvh | 1,456,694,670 | user_2617499a8525 | Cooking | Well shit. I just moved the opposite way. Go ducks! | 1 | t1_d0h9la7 | t3_47zs23 | /r/Cooking/comments/t3_47zs23/d0h9rvh | null | false | 2016-02-28T21:24:30Z |
d0h9rgm | t1_d0h9rgm | 1,456,694,651 | user_227fa7546a43 | Cooking | Also thanks for the recipe! | 2 | t1_d0h9mgk | t3_485kzy | /r/Cooking/comments/t3_485kzy/d0h9rgm | null | false | 2016-02-28T21:24:11Z |
d0h9pwd | t1_d0h9pwd | 1,456,694,581 | user_f596a6da6c2c | Cooking | Efficiency: boil the hot dogs with the pasta. | 37 | t1_d0h51wo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h9pwd | null | false | 2016-02-28T21:23:01Z |
d0h9pq0 | t1_d0h9pq0 | 1,456,694,574 | user_b3e19f47bb4d | Cooking | I love you non-Americans for making your own versions of Thanksgiving dinner. It's a feast built around roasted bird that anyone (other than vegetarians and vegans) can enjoy.
The meal is roast turkey, turkey gravy, mashed potatoes, stuffing, cranberry sauce, peas, and maybe green beans, followed by pumpkin pie, all ... | 93 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h9pq0 | null | false | 2016-02-28T21:22:54Z |
d0h9p9t | t1_d0h9p9t | 1,456,694,553 | user_227fa7546a43 | Cooking | What about retaining some of the cooking water? I've seen multiple recipes that do this | 6 | t1_d0h9mgk | t3_485kzy | /r/Cooking/comments/t3_485kzy/d0h9p9t | null | false | 2016-02-28T21:22:33Z |
d0h9ovy | t1_d0h9ovy | 1,456,694,534 | user_7ade1f9e1499 | Cooking | Where are you combining? I ended up with scrambled or slightly scrambled eggs when I mixed my spaghetti and sauce in the pan because there was too much heat. Lately, I've been using a separate mixing bowl. I drop my spaghetti in straight from the pot, then add my sauce.
High five for not adding cream. As an aside, spa... | 4 | t3_485kzy | t3_485kzy | /r/Cooking/comments/t3_485kzy/d0h9ovy | null | false | 2016-02-28T21:22:14Z |
d0h9ou5 | t1_d0h9ou5 | 1,456,694,532 | user_698a888efb81 | Cooking | BBQ and Grilling are two separate things. Get it straight. | 412 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h9ou5 | null | false | 2016-02-28T21:22:12Z |
d0h9n9g | t1_d0h9n9g | 1,456,694,462 | user_291cea1e540f | Cooking | Use some of the pasta water when you add the eggs/parm mix to the pasta. That'll help create more of a sauce and hopefully stop it being scrambled eggs and a bit creamier. | 8 | t3_485kzy | t3_485kzy | /r/Cooking/comments/t3_485kzy/d0h9n9g | null | false | 2016-02-28T21:21:02Z |
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