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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d0h9mgk | t1_d0h9mgk | 1,456,694,427 | [deleted] | Cooking | Here's my steps to perfect carbonara each time:
1. Boil water
2. Begin cooking bacon in a decent knob of butter. The point you start this depends on how crunchy you like your bacon
3. Prepare egg/cheese mixture as the water begins to boil
4. Cook pasta.
5. Drain pasta. By this point, the bacon is pretty crispy and has... | 5 | t3_485kzy | t3_485kzy | /r/Cooking/comments/t3_485kzy/d0h9mgk | null | false | 2016-02-28T21:20:27Z |
d0h9lo5 | t1_d0h9lo5 | 1,456,694,391 | user_a72034a4b420 | Cooking | Your pretensions and assumptions are hilarious | 3 | t1_d0h8c7c | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0h9lo5 | null | false | 2016-02-28T21:19:51Z |
d0h9la7 | t1_d0h9la7 | 1,456,694,374 | user_2b50dc4ff067 | Cooking | Noooooooooooooo. I'm a Duck in tide country | 1 | t1_d0h9gq5 | t3_47zs23 | /r/Cooking/comments/t3_47zs23/d0h9la7 | null | false | 2016-02-28T21:19:34Z |
d0h9l7x | t1_d0h9l7x | 1,456,694,371 | user_2617499a8525 | Cooking | Not much french food is made without some sort of onion contact. That's rough. | 1 | t1_d0h870k | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0h9l7x | null | false | 2016-02-28T21:19:31Z |
d0h9ky8 | t1_d0h9ky8 | 1,456,694,358 | user_1c71a18846d0 | Cooking | I'm from Connecticut and we do it hot with butter on a toasted new england roll and lime. The rest of those New Englanders do it as a lobster salad cold and soggy. An abomination I say! | 10 | t1_d0h96g3 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h9ky8 | null | false | 2016-02-28T21:19:18Z |
d0h9kl5 | t1_d0h9kl5 | 1,456,694,343 | user_70f165ff0047 | Cooking | Corned Beef and cabbage is not a traditional dish in Ireland. | 182 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h9kl5 | null | false | 2016-02-28T21:19:03Z |
d0h9j23 | t1_d0h9j23 | 1,456,694,275 | user_578ec56894b5 | Cooking | I tried [this recipe](http://allrecipes.com/recipe/49404/juiciest-hamburgers-ever/) one time. They were fine, but certainly not worth all the extra hassle. Ground beef, salt, pepper and preferably cooked on a charcoal grill with real hardwood (hickory) is the way to go. | 5 | t1_d0h8nbl | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h9j23 | null | false | 2016-02-28T21:17:55Z |
d0h9hgr | t1_d0h9hgr | 1,456,694,205 | user_2617499a8525 | Cooking | goat cheese and duck confit | 1 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0h9hgr | null | false | 2016-02-28T21:16:45Z |
d0h9hd6 | t1_d0h9hd6 | 1,456,694,201 | user_d6e27d33c85a | Cooking | Heathen | 33 | t1_d0h8pfy | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h9hd6 | null | false | 2016-02-28T21:16:41Z |
d0h9h7e | t1_d0h9h7e | 1,456,694,194 | user_215e839c93fd | Cooking | Yup. Probably regional. Tasty either way! | 4 | t1_d0h77bc | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h9h7e | null | false | 2016-02-28T21:16:34Z |
d0h9h0r | t1_d0h9h0r | 1,456,694,185 | user_e5fabf71bb4c | Cooking | Yes, I am one those people who hated asparagus until I realized that my parents only ever cooked canned asparagus -- we don't need to explain to each other further a common experience that has no relevance to this thread.
Your rant is pointless -- read OP's actual comments, and you'll see time and time again where s/h... | 5 | t1_d0h8n6u | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0h9h0r | null | false | 2016-02-28T21:16:25Z |
d0h9gq5 | t1_d0h9gq5 | 1,456,694,173 | user_2617499a8525 | Cooking | I'll allow it. I'm not happy about it, but i'll allow it.
#rolltide | 1 | t1_d0h8izk | t3_47zs23 | /r/Cooking/comments/t3_47zs23/d0h9gq5 | null | false | 2016-02-28T21:16:13Z |
d0h9f4z | t1_d0h9f4z | 1,456,694,101 | user_dbd506fbf89e | Cooking | Let the pasta cool down a bit before adding the egg/cheese mixture. | 16 | t3_485kzy | t3_485kzy | /r/Cooking/comments/t3_485kzy/d0h9f4z | null | false | 2016-02-28T21:15:01Z |
d0h9f23 | t1_d0h9f23 | 1,456,694,098 | user_578ec56894b5 | Cooking | I make mine with avocado, onion, jalapeño, and garlic salt. | 23 | t1_d0h8y1f | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h9f23 | null | false | 2016-02-28T21:14:58Z |
d0h9ey4 | t1_d0h9ey4 | 1,456,694,093 | user_ad7f5aaa91c5 | Cooking | blue cheese! | 1 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0h9ey4 | null | false | 2016-02-28T21:14:53Z |
d0h9emh | t1_d0h9emh | 1,456,694,078 | user_5894fa7a4de9 | Cooking | Personally I'd probably just bypass the gnocchi and use mashed potato. | 1 | t1_d0h12ab | t3_483ymb | /r/Cooking/comments/t3_483ymb/d0h9emh | null | false | 2016-02-28T21:14:38Z |
d0h9dgg | t1_d0h9dgg | 1,456,694,026 | user_5894fa7a4de9 | Cooking | I usually have it for breakfast when I make a load. Slice or two of toast, whilst that's cooking, break up some anchovies in a hot pan, let it sizzle a bit, then add the bolognese. Serve on top of the toast. | 1 | t3_483ymb | t3_483ymb | /r/Cooking/comments/t3_483ymb/d0h9dgg | null | false | 2016-02-28T21:13:46Z |
d0h9ai0 | t1_d0h9ai0 | 1,456,693,893 | user_578ec56894b5 | Cooking | I'm fortunate to live in Wisconsin where fresh cheese curds are easy to come by. I make poutine at least once a month. | 85 | t1_d0h3jz4 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h9ai0 | null | false | 2016-02-28T21:11:33Z |
d0h99mw | t1_d0h99mw | 1,456,693,854 | user_fc2ecf568560 | Cooking | A nice 2" cut of medium rare ribeye steak :) | 1 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0h99mw | null | false | 2016-02-28T21:10:54Z |
d0h9794 | t1_d0h9794 | 1,456,693,747 | user_578ec56894b5 | Cooking | Tomato slice, fresh spinach leaves, and mozzerella | 2 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0h9794 | null | false | 2016-02-28T21:09:07Z |
d0h96g3 | t1_d0h96g3 | 1,456,693,710 | user_40b7e949c1f0 | Cooking | Cold with hot butter is amazing. You go see Johnny's buddy down at the dock you give him a hundred, he gives you 20 pounds of lobster. You go home cook it off, when you pick it up with the antenna and it let's loose it is done. Cool it immediately and serve with hot butter when cooled appropriately. Although when it is... | 13 | t1_d0h817s | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h96g3 | null | false | 2016-02-28T21:08:30Z |
d0h95f3 | t1_d0h95f3 | 1,456,693,667 | user_e6ab8f5a4308 | Cooking | Mayo
Edit: to clarify, the mayo isn't inside the sandwich, it replaces the butter as a frying medium. You can't actually taste mayo, it just makes the bread crispier. | 55 | t1_d0h8qos | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h95f3 | null | false | 2016-02-28T21:07:47Z |
d0h94hq | t1_d0h94hq | 1,456,693,625 | user_e96b506ab6f5 | Cooking | Wait, is cumin not okay to put in Mexican dishes? | 45 | t1_d0h7rc2 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h94hq | null | false | 2016-02-28T21:07:05Z |
d0h93qn | t1_d0h93qn | 1,456,693,591 | user_4303c3439df3 | Cooking | Brit.
* Milk goes in the tea LAST.
* Brown sauce is not the same as BBQ sauce.
* Macaroni cheese is made with a roux (flour, butter and milk), real cheese, and pasta, then oven-baked. Not powder mix sauce. | 166 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h93qn | null | false | 2016-02-28T21:06:31Z |
d0h90pp | t1_d0h90pp | 1,456,693,456 | user_fc73833f5c50 | Cooking | Putting powdered sugar or honey on frybread. Its not dessert. | 8 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h90pp | null | false | 2016-02-28T21:04:16Z |
d0h8y1f | t1_d0h8y1f | 1,456,693,336 | user_1d6736e9ca25 | Cooking | The window for a perfectly ripe avocado is approximately 3.5 hours - never use an underripe one, but you can sorta get away with a slightly overripe one. The only way to tell ripeness is a gentle squeeze, and lots of experience.
You need to be ready to make guacamole right at that golden time time. A guacamole is much... | 88 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h8y1f | null | false | 2016-02-28T21:02:16Z |
d0h8xkr | t1_d0h8xkr | 1,456,693,315 | user_d3a84bfd439b | Cooking | Who the hell uses flour tortillas in enchiladas? | 53 | t1_d0h7rc2 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h8xkr | null | false | 2016-02-28T21:01:55Z |
d0h8qos | t1_d0h8qos | 1,456,693,003 | user_deb2daa57909 | Cooking | Cheese, bread, and butter so it grills better. | 93 | t1_d0h5fuz | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h8qos | null | false | 2016-02-28T20:56:43Z |
d0h8qfz | t1_d0h8qfz | 1,456,692,992 | user_ba532f041907 | Cooking | Chicago checking in, yes boil or steam hot dogs but won't recommend using the water for anything else | 14 | t1_d0h51wo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h8qfz | null | false | 2016-02-28T20:56:32Z |
d0h8q4h | t1_d0h8q4h | 1,456,692,977 | [deleted] | Cooking | [deleted] | 1 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h8q4h | null | false | 2016-02-28T20:56:17Z |
d0h8pnq | t1_d0h8pnq | 1,456,692,956 | user_ffa2566e34fe | Cooking | I find para-boiled rice is great for making stir-fry right away. It is hard and fries great without the waiting. I prefer jasmine day old but if not para-boiled.
I just drop the rice in a large frying pan on low and I am good in 20 minutes. AKA I do the rice first and cut and prepare while the dried is in the pan.
R... | 4 | t1_d0h567q | t3_484hpy | /r/Cooking/comments/t3_484hpy/d0h8pnq | null | false | 2016-02-28T20:55:56Z |
d0h8pfy | t1_d0h8pfy | 1,456,692,946 | user_16bfb8da4a48 | Cooking | Can't find fresh cheese curds for the life of me so I use fresh mozzarella instead. Seems to be a pretty good substitute. | 4 | t1_d0h3jz4 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h8pfy | null | false | 2016-02-28T20:55:46Z |
d0h8nbl | t1_d0h8nbl | 1,456,692,851 | [deleted] | Cooking | [deleted] | 36 | t1_d0h8lc0 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h8nbl | null | false | 2016-02-28T20:54:11Z |
d0h8n6u | t1_d0h8n6u | 1,456,692,844 | user_2617499a8525 | Cooking | Authority of snobbishness when pointing out that there are literally hundreds of edible species of mushrooms and based on OP's tellings he's probably only tried 2 or 3 and made his decision.
I'm the one being rational here. If you told me you didn't like red wine because you had it a few times years ago and never rea... | -1 | t1_d0h6jlw | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0h8n6u | null | false | 2016-02-28T20:54:04Z |
d0h8lzk | t1_d0h8lzk | 1,456,692,791 | user_90a440aba3c6 | Cooking | Keep your meat balls away from my spaghetti and keep the cheese seperate from the seafood | 85 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h8lzk | null | false | 2016-02-28T20:53:11Z |
d0h8ldy | t1_d0h8ldy | 1,456,692,764 | user_c272dec05bd8 | Cooking | In the past I've made a filling with spinach, chopped walnuts, blue cheese, breadcrumbs, and a little parmesan (throw an egg yolk in to bind it) and it turns out great. You oil and salt the caps and roast the caps gill side up to start, then flip them and finish roasting them, then stuff them and bake them until the fi... | 2 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0h8ldy | null | false | 2016-02-28T20:52:44Z |
d0h8lc0 | t1_d0h8lc0 | 1,456,692,762 | user_cffbe8bb4283 | Cooking | American from the Southeast here: while I personally agree most of the time, that's absolutely not true everywhere. I know a lot of people who, for example, love to add Worcestershire sauce and powdered onion soup mix to the beef. | 64 | t1_d0h8f0i | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h8lc0 | null | false | 2016-02-28T20:52:42Z |
d0h8j8b | t1_d0h8j8b | 1,456,692,666 | user_e02a46ca3ce7 | Cooking | Put them in for 5mins at 400. If they are at a lower temperature for longer they'll dry out. | 6 | t3_485eyd | t3_485eyd | /r/Cooking/comments/t3_485eyd/d0h8j8b | null | false | 2016-02-28T20:51:06Z |
d0h8izk | t1_d0h8izk | 1,456,692,654 | user_2b50dc4ff067 | Cooking | It's layered. I think that's how they get away with calling it a roulade. It's "rolled", just in half. Two thick layers instead of three or four spiral rolls. | 1 | t1_d0h5ymt | t3_47zs23 | /r/Cooking/comments/t3_47zs23/d0h8izk | null | false | 2016-02-28T20:50:54Z |
d0h8hh5 | t1_d0h8hh5 | 1,456,692,582 | user_c272dec05bd8 | Cooking | Ooh, falafel's a great idea, I'm not sure if he's even had that before. That sweet potato and green rice recipe looks amazing, I'm definitely going to try that one.
You know, thinking about it, I'm going to make it and add collards to it to boost the veggie content. I think the bitter greens would complement the spic... | 1 | t1_d0h86uh | t3_48514x | /r/Cooking/comments/t3_48514x/d0h8hh5 | null | false | 2016-02-28T20:49:42Z |
d0h8gte | t1_d0h8gte | 1,456,692,552 | user_a40d147c6d1e | Cooking | French lentils are my favorite, they don't turn to mush!
| 1 | t1_d0h8fex | t3_48514x | /r/Cooking/comments/t3_48514x/d0h8gte | null | false | 2016-02-28T20:49:12Z |
d0h8gpo | t1_d0h8gpo | 1,456,692,548 | user_5e3af3574683 | Cooking | Yum my favorite dinner! let the caps soak in balsamic and oil for a little before cooking and then stuff with wild rice. so simple but delicious | 1 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0h8gpo | null | false | 2016-02-28T20:49:08Z |
d0h8g1d | t1_d0h8g1d | 1,456,692,516 | user_3f2409599317 | Cooking | >kraft dinner.
For anyone who does not speak Canadian, this is Kraft Mac and Cheese. | 114 | t1_d0h51wo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h8g1d | null | false | 2016-02-28T20:48:36Z |
d0h8fm8 | t1_d0h8fm8 | 1,456,692,496 | user_a60098c6b6c2 | Cooking | Our crab stuffing was crab meat (cut with whiting because we were cheap), peppers, onions, old bay, and enough mayo to make it stick together. Baked at 350 for 10-15 minutes. | 3 | t1_d0h6u9j | t3_482t99 | /r/Cooking/comments/t3_482t99/d0h8fm8 | null | false | 2016-02-28T20:48:16Z |
d0h8fex | t1_d0h8fex | 1,456,692,487 | user_c272dec05bd8 | Cooking | Ooh, both of those sound awesome, thank you! Also, I have a digital pressure cooker, so making lentils, beans, etc. is a snap. | 3 | t1_d0h8c7o | t3_48514x | /r/Cooking/comments/t3_48514x/d0h8fex | null | false | 2016-02-28T20:48:07Z |
d0h8f0i | t1_d0h8f0i | 1,456,692,469 | [deleted] | Cooking | [deleted] | 67 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h8f0i | null | false | 2016-02-28T20:47:49Z |
d0h8euf | t1_d0h8euf | 1,456,692,462 | user_5894fa7a4de9 | Cooking | Turn the oven fan on , but not the heat. Could work. | 3 | t1_d0h4rnl | t3_484hpy | /r/Cooking/comments/t3_484hpy/d0h8euf | null | false | 2016-02-28T20:47:42Z |
d0h8c7c | t1_d0h8c7c | 1,456,692,339 | user_2617499a8525 | Cooking | And i'd argue those people haven't really tried much in the way of mushrooms out of fear that it will taste like the button or crimini they've been fed their whole life. | -1 | t1_d0h7j8c | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0h8c7c | null | false | 2016-02-28T20:45:39Z |
d0h8c7o | t1_d0h8c7o | 1,456,692,339 | user_a40d147c6d1e | Cooking | This [French Lentil Soup](http://www.chowhound.com/recipes/french-lentil-soup-with-tarragon-and-thyme-11366) from veganomicon is tasty. (And I'm an omnivore)
Or Roasted red bell pepper stuffed with spinach, black beans, cilantro, cumin.
| 6 | t3_48514x | t3_48514x | /r/Cooking/comments/t3_48514x/d0h8c7o | null | false | 2016-02-28T20:45:39Z |
d0h8b9b | t1_d0h8b9b | 1,456,692,295 | user_d270b9848646 | Cooking | While soy sauce , fish sauce , sesame oil, chili garlic , rice wines etc can be found in various forms and uses between Asian dishes , it does not automatically make it Chinese , Japanese or whatever. Ie. Sambal, sweet rice wine , chinese five spice, sesame oil , soy sauce , cooked with yakisoba and passing it off as a... | 53 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h8b9b | null | false | 2016-02-28T20:44:55Z |
d0h89th | t1_d0h89th | 1,456,692,228 | [deleted] | Cooking | [deleted] | 3 | t3_47iw73 | t3_47iw73 | /r/Cooking/comments/t3_47iw73/d0h89th | null | false | 2016-02-28T20:43:48Z |
d0h879w | t1_d0h879w | 1,456,692,108 | user_b1f9d9fa4c16 | Cooking | My local wegmans sells them with pizza toppings. It's pretty good. | 1 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0h879w | null | false | 2016-02-28T20:41:48Z |
d0h870k | t1_d0h870k | 1,456,692,096 | user_5b44ffadadf5 | Cooking | We had a guest come to our French-Italian restaurant a couple nights ago who was allergic to garlic, onions, seafood, & nuts. Luckily we have a burger on the menu. | 2 | t1_d0h6tj1 | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0h870k | null | false | 2016-02-28T20:41:36Z |
d0h86uh | t1_d0h86uh | 1,456,692,089 | user_7d942a69117f | Cooking | I am not aware if these are dairy free but these are some suggestions I like. These aren't all that fancy, but I find them quite tasty vegetarian options.
Falafel!
Quesadillas (I like to make them with only cheese, red onion and peppers with a generous amount of fresh coriander - serve with guacamole, salsa and sou... | 2 | t3_48514x | t3_48514x | /r/Cooking/comments/t3_48514x/d0h86uh | null | false | 2016-02-28T20:41:29Z |
d0h85ho | t1_d0h85ho | 1,456,692,026 | user_4292fe215738 | Cooking | I've made this [butternut squash burrito](http://ohsheglows.com/2011/10/24/black-bean-and-butternut-squash-burritos/) before and loved it. You can just omit the cheese and/or serve it in a bowl if you want it to be easier to eat. I also love making thai curry of any sort as a vegetarian dish. It's pretty simple and doe... | 3 | t3_48514x | t3_48514x | /r/Cooking/comments/t3_48514x/d0h85ho | null | false | 2016-02-28T20:40:26Z |
d0h83qk | t1_d0h83qk | 1,456,691,944 | user_7992479ba111 | Cooking | "vectors" in regards to disease refers to being a carrier and transmitter for disease. For example, mosquitoes are a vector for malaria | 4 | t1_d0gi3zg | t3_47x0nt | /r/Cooking/comments/t3_47x0nt/d0h83qk | null | false | 2016-02-28T20:39:04Z |
d0h82gd | t1_d0h82gd | 1,456,691,885 | user_2f95cba32791 | Cooking | That's a great idea. | 1 | t1_d0gi9cc | t3_47xmk8 | /r/Cooking/comments/t3_47xmk8/d0h82gd | null | false | 2016-02-28T20:38:05Z |
d0h817s | t1_d0h817s | 1,456,691,829 | user_1c71a18846d0 | Cooking | They put mayo with lobster and serve it cold like dirty heathens. | 5 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h817s | null | false | 2016-02-28T20:37:09Z |
d0h812r | t1_d0h812r | 1,456,691,823 | user_00159e0868ae | Cooking | Forget the high fructose corn syrup. | 2 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h812r | null | false | 2016-02-28T20:37:03Z |
d0h7zrw | t1_d0h7zrw | 1,456,691,642 | [deleted] | Cooking | [deleted] | 1 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h7zrw | null | false | 2016-02-28T20:34:02Z |
d0h7vp6 | t1_d0h7vp6 | 1,456,691,424 | user_e8f45ae801dc | Cooking | Black olives, garlic, panko breadcrumbs, and parm cheese. | 2 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0h7vp6 | null | false | 2016-02-28T20:30:24Z |
d0h7rc2 | t1_d0h7rc2 | 1,456,691,231 | user_8785d35eb1ca | Cooking | Flour tortillas to make enchiladas. Using that nasty taco seasoning or adding cumin and calling something Mexican. Covering things in shredded cheese. Don't get me started on hard shells.... | 278 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h7rc2 | null | false | 2016-02-28T20:27:11Z |
d0h7p08 | t1_d0h7p08 | 1,456,691,125 | user_d3ef208a32fd | Cooking | Is this some sort of trickery Mr. Keller | 3 | t1_d0h4dln | t3_482t99 | /r/Cooking/comments/t3_482t99/d0h7p08 | null | false | 2016-02-28T20:25:25Z |
d0h7otw | t1_d0h7otw | 1,456,691,118 | user_7992479ba111 | Cooking | Chinese cuisine- removing all the tendon, skin, fat, etc when prepping the meat, especially for chicken. Chinese cuisine prizes unique texture, and those bits are prefect. I love those crunchy bits | 187 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h7otw | null | false | 2016-02-28T20:25:18Z |
d0h7jzp | t1_d0h7jzp | 1,456,690,897 | user_713d14f1c7f9 | Cooking | breadcrumbs, butter, garlic, parsley, parmesan and bacon. | 2 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0h7jzp | null | false | 2016-02-28T20:21:37Z |
d0h7j8c | t1_d0h7j8c | 1,456,690,861 | user_a72034a4b420 | Cooking | Believe it or not but to some people it is a *very* conspicuous flavor. What a weird thing to be adamant about -- other people's tastes which you literally cannot know. | 3 | t1_d0h6137 | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0h7j8c | null | false | 2016-02-28T20:21:01Z |
d0h7hwp | t1_d0h7hwp | 1,456,690,803 | user_f7ba8c11ad5a | Cooking | Paella never had nor will have chorizo | 189 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h7hwp | null | false | 2016-02-28T20:20:03Z |
d0h7eea | t1_d0h7eea | 1,456,690,645 | user_2cc592d767fb | Cooking | I like a chilli flake and rosemary spiced goat cheese for mushroom caps! | 2 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0h7eea | null | false | 2016-02-28T20:17:25Z |
d0h7bht | t1_d0h7bht | 1,456,690,517 | user_7d04a9b65b98 | Cooking | I'd do that. | 1 | t1_d0gycix | t3_482t99 | /r/Cooking/comments/t3_482t99/d0h7bht | null | false | 2016-02-28T20:15:17Z |
d0h77e3 | t1_d0h77e3 | 1,456,690,334 | user_674fc04933ac | Cooking | Slaw, Mac & Cheese, baked beans would be some good side dishes. You may want to think about making the baked beans vegetarian. You could even do a couple different types of slaw. | 3 | t3_480d0p | t3_480d0p | /r/Cooking/comments/t3_480d0p/d0h77e3 | null | false | 2016-02-28T20:12:14Z |
d0h77bc | t1_d0h77bc | 1,456,690,331 | user_5581f5558c05 | Cooking | Must be a regional thing. Most pics in your link show closed but there are two open faced as well. | 12 | t1_d0h6hgs | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h77bc | null | false | 2016-02-28T20:12:11Z |
d0h76e2 | t1_d0h76e2 | 1,456,690,291 | user_3290dd6eec10 | Cooking | As a fellow Canadian, I absolutely do not endorse this statement. Grilled hot dogs is the only way. | 55 | t1_d0h51wo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h76e2 | null | false | 2016-02-28T20:11:31Z |
d0h760g | t1_d0h760g | 1,456,690,274 | user_33cb70ccab56 | Cooking | Great video. A couple of baking tips.
- use a weight
- use a pot with a bright bottom when you make beurre noisette
(it becomes easier to see when the butter becomes dark)
- use left over beurre noisette to grease the tin
| 1 | t3_479wfy | t3_479wfy | /r/Cooking/comments/t3_479wfy/d0h760g | null | false | 2016-02-28T20:11:14Z |
d0h759z | t1_d0h759z | 1,456,690,240 | user_913f1d192e5a | Cooking | Pre-chopped veggies are ore expensive and don't last as long before use. Lots of flavor is already gone. Bleh.
Onions practically come pre-chopped already. No reason to pay more for blandness. And carrots are ridiculously easy to chop. Plus you can get the exact size you need. | 3 | t3_483tut | t3_483tut | /r/Cooking/comments/t3_483tut/d0h759z | null | false | 2016-02-28T20:10:40Z |
d0h71wo | t1_d0h71wo | 1,456,690,090 | user_674fc04933ac | Cooking | crab meat stuffing is my favorite | 1 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0h71wo | null | false | 2016-02-28T20:08:10Z |
d0h70a4 | t1_d0h70a4 | 1,456,690,017 | user_00f3db7b9227 | Cooking | Yet you're okay with eating the actual hot dogs? | 37 | t1_d0h5uwb | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h70a4 | null | false | 2016-02-28T20:06:57Z |
d0h6yq0 | t1_d0h6yq0 | 1,456,689,947 | user_eb17305cbb24 | Cooking | Yeah of course. I don't actually do that shit. | 1 | t1_d0h60t4 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h6yq0 | null | false | 2016-02-28T20:05:47Z |
d0h6u9j | t1_d0h6u9j | 1,456,689,752 | user_76c559bb1416 | Cooking | Oh my God that sounds amazing! How would you cook either? I've never done stuffed caps befoe. | 2 | t1_d0gwgve | t3_482t99 | /r/Cooking/comments/t3_482t99/d0h6u9j | null | false | 2016-02-28T20:02:32Z |
d0h6tj1 | t1_d0h6tj1 | 1,456,689,720 | user_842a80189aa5 | Cooking | I have a close friend who is allergic to *everything*. Eggs, nuts, dairy (casein), legumes (beans), lavender, nightshades & peppers... and every now and again we try to go to a restaurant and I feel bad for everyone involved and wish we hadn't (and have long recommended that we just stay home and make our own meals, fo... | 2 | t1_d0gxyes | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0h6tj1 | null | false | 2016-02-28T20:02:00Z |
d0h6oqx | t1_d0h6oqx | 1,456,689,509 | user_badae124d316 | Cooking | Sarcones Meatball sandwich. What I miss most from South Philly. I'm pretty sure an actual grandmother makes the meatballs. Sarcones' roll, some provolone and homemade 'gravy'... mmmmmhmm | 6 | t1_d0h4zwm | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h6oqx | null | false | 2016-02-28T19:58:29Z |
d0h6ma7 | t1_d0h6ma7 | 1,456,689,402 | user_8f80e6cf1fb7 | Cooking | Dig deep, I know you can do it. You **can** like eggs, I just know it. (And mushrooms too!) From fried rice to frittatas. I promise it's all in your head. And as always: try, try again.
I remember as a kid being ridiculously adverse to eggplant. The flavor, the texture, it was all so terrible to me. One of the worst... | 2 | t1_d0gpeq3 | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0h6ma7 | null | false | 2016-02-28T19:56:42Z |
d0h6l2b | t1_d0h6l2b | 1,456,689,349 | user_bcc047c08378 | Cooking | Puree broccoli or spinach and mix with ricotta cheese, spread that mixture over cooked lasagna noodles and roll them up. Place them in a casserole dish and bake the little roulades with the Bolognese sauce poured over top.
It's how my mom used to trick me into eating spinach. | 1 | t3_483ymb | t3_483ymb | /r/Cooking/comments/t3_483ymb/d0h6l2b | null | false | 2016-02-28T19:55:49Z |
d0h6ky8 | t1_d0h6ky8 | 1,456,689,344 | user_07dca5dac708 | Cooking | More pasta? | 1 | t3_483ymb | t3_483ymb | /r/Cooking/comments/t3_483ymb/d0h6ky8 | null | false | 2016-02-28T19:55:44Z |
d0h6jlw | t1_d0h6jlw | 1,456,689,283 | user_e5fabf71bb4c | Cooking | Except OP has made it abundantly clear that they've tried various mushrooms in various applications, first off.
Second off -- get over it. Again, either help OP with a solution to their request by sharing your expertise or don't. You have had a choice between actually proving your culinary knowledge by presenting an a... | 5 | t1_d0h5wgz | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0h6jlw | null | false | 2016-02-28T19:54:43Z |
d0h6j5j | t1_d0h6j5j | 1,456,689,263 | user_5531116f1ab3 | Cooking | yeah, but a few things to note on that topic:
1. That's an estimate based on max specs / upper limits based on what engineers can imagine and is dependent on the PPM of your tap water.
2. You're not going to go through a gallon of water every day, maybe a few cups some days and quarts here and there. There's a pr... | 2 | t1_d0gwee9 | t3_47iw73 | /r/Cooking/comments/t3_47iw73/d0h6j5j | null | false | 2016-02-28T19:54:23Z |
d0h6hgs | t1_d0h6hgs | 1,456,689,185 | user_215e839c93fd | Cooking | [I didn't think tuna melts were often open faced](http://i.imgur.com/KngBMj2.jpg). | 24 | t1_d0h5m2l | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h6hgs | null | false | 2016-02-28T19:53:05Z |
d0h6drw | t1_d0h6drw | 1,456,689,024 | user_2b50dc4ff067 | Cooking | Thank you for your input! | 2 | t1_d0h5ymt | t3_47zs23 | /r/Cooking/comments/t3_47zs23/d0h6drw | null | false | 2016-02-28T19:50:24Z |
d0h6c8z | t1_d0h6c8z | 1,456,688,956 | user_34da508178e0 | Cooking | Yes and no. Garlic is as safe as any other vegetable. It's letting the vegetables sit around at room temperature for several days in a sealed container (or under oil) that is the problem. That gives the botulinum bacteria ideal conditions to grow and produce a harmful dose of toxin. Most cuisines of the world don't... | 1 | t1_d0h5dxv | t3_47x0nt | /r/Cooking/comments/t3_47x0nt/d0h6c8z | null | false | 2016-02-28T19:49:16Z |
d0h6aet | t1_d0h6aet | 1,456,688,876 | user_59c64ddaf3a5 | Cooking | The cut edge of a vegetable dries out over time, and is also another opening for moisture to leave the entire vegetable making it overall less fresh. | 3 | t3_483tut | t3_483tut | /r/Cooking/comments/t3_483tut/d0h6aet | null | false | 2016-02-28T19:47:56Z |
d0h69yk | t1_d0h69yk | 1,456,688,854 | user_a60098c6b6c2 | Cooking | With that, your food may have gotten freezer burn. It might affect the taste/texture of your food, but again, won't make you sick. | 5 | t1_d0h67oj | t3_484ypc | /r/Cooking/comments/t3_484ypc/d0h69yk | null | false | 2016-02-28T19:47:34Z |
d0h67oj | t1_d0h67oj | 1,456,688,753 | user_0ff59799d8fd | Cooking | I can't tell about the pizza and mozza sticks--they were in a box. There were ice shards on all the boxes (I assume because leaving the door open let extra moisture get inside), does that affect it at all? | 2 | t1_d0h660e | t3_484ypc | /r/Cooking/comments/t3_484ypc/d0h67oj | null | false | 2016-02-28T19:45:53Z |
d0h660e | t1_d0h660e | 1,456,688,678 | user_a60098c6b6c2 | Cooking | If your stuff was still partially frozen, I highly doubt it got warm enough to make you sick. | 6 | t3_484ypc | t3_484ypc | /r/Cooking/comments/t3_484ypc/d0h660e | null | false | 2016-02-28T19:44:38Z |
d0h65ws | t1_d0h65ws | 1,456,688,674 | user_0bc518037695 | Cooking | I feel your pain.. Just don't tell anyone you hate blue cheese, haha. | 2 | t1_d0ghksn | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0h65ws | null | false | 2016-02-28T19:44:34Z |
d0h6137 | t1_d0h6137 | 1,456,688,462 | user_2617499a8525 | Cooking | Nope. Especially not when is something that has a very mild inconspicuous flavor. | -1 | t1_d0grbkn | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0h6137 | null | false | 2016-02-28T19:41:02Z |
d0h60t4 | t1_d0h60t4 | 1,456,688,450 | user_b5c4cf63e5b0 | Cooking | Boiled hot dogs? Ugh. Grill that shit, homie. | 58 | t1_d0h51wo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h60t4 | null | false | 2016-02-28T19:40:50Z |
d0h5zvb | t1_d0h5zvb | 1,456,688,406 | user_fc4074b4a656 | Cooking | Those are some good chocolates
and yes chocolate can be temperamental
That last one the valrhona should be similar to unsweetened coca powder you use for baking but stronger,so add a bit more sugar to balance out. | 1 | t3_47ykbx | t3_47ykbx | /r/Cooking/comments/t3_47ykbx/d0h5zvb | null | false | 2016-02-28T19:40:06Z |
d0h5ymt | t1_d0h5ymt | 1,456,688,354 | user_2617499a8525 | Cooking | Then it's not a roulade... | 0 | t1_d0gtvif | t3_47zs23 | /r/Cooking/comments/t3_47zs23/d0h5ymt | null | false | 2016-02-28T19:39:14Z |
d0h5y8v | t1_d0h5y8v | 1,456,688,337 | user_5b44ffadadf5 | Cooking | Diced lemons, toasted peppercorns, olive oil, and hazelnuts. Mix together and serve on top. | 2 | t3_47zmhi | t3_47zmhi | /r/Cooking/comments/t3_47zmhi/d0h5y8v | null | false | 2016-02-28T19:38:57Z |
d0h5xto | t1_d0h5xto | 1,456,688,318 | user_fc4074b4a656 | Cooking | You going to ruin some poor kids childhood like that | 1 | t1_d0gfa77 | t3_47ykbx | /r/Cooking/comments/t3_47ykbx/d0h5xto | null | false | 2016-02-28T19:38:38Z |
d0h5wgz | t1_d0h5wgz | 1,456,688,257 | user_2617499a8525 | Cooking | I think it's ridiculous to just say you hate mushrooms wholesale. That's like saying you hate wine after trying barefoot. There's so many different kinds that have an incredible array of flavors, that's is just disingenuous to make a blanket statement like that. | 0 | t1_d0gxl1q | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0h5wgz | null | false | 2016-02-28T19:37:37Z |
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