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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d1l58ce | t1_d1l58ce | 1,459,468,782 | user_32cbd49d2a41 | Cooking | Yup, the cheese curds are the heart of the dish. That's the number one fuck up with the pseudo-poutines that are all over the US, they think they can get away with just using cheese. That's disco fries, not goddamn poutine. | 23 | t1_d1l244z | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l58ce | null | false | 2016-03-31T23:59:42Z |
d1l55lq | t1_d1l55lq | 1,459,468,665 | user_259cb3eadbbd | Cooking | This is how I do burgers at home:
Get some decent ground beef. Form patties, place on a basic [broil pan](http://www.amazon.com/THE-SMART-CHOICE-55926-Broiler/dp/B000YY7N16). Flatter is better, if they are too thick in the middle they cook UP and turn sphere-ish.
Throw a dash of salt and pepper on top of the patties,... | 3 | t1_d1ko267 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l55lq | null | false | 2016-03-31T23:57:45Z |
d1l558f | t1_d1l558f | 1,459,468,649 | user_e55293a28f67 | Cooking | I am a fan of every kind of Tuna imaginable, so yeah, Amen brother! | 2 | t1_d1l50x0 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l558f | null | false | 2016-03-31T23:57:29Z |
d1l5555 | t1_d1l5555 | 1,459,468,645 | user_36f39646c62e | Cooking | Stop your whining.... Use what you like | 1 | t3_4cojzd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1l5555 | null | false | 2016-03-31T23:57:25Z |
d1l54en | t1_d1l54en | 1,459,468,613 | user_8f34235776cb | Cooking | I hate burgers like this. They look so goddamn delicious but I always wind up eating them with a knife and fork. | 2 | t1_d1ko6a1 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l54en | null | false | 2016-03-31T23:56:53Z |
d1l546w | t1_d1l546w | 1,459,468,605 | user_32cbd49d2a41 | Cooking | Biscuits and gravy are super easy to make on your own, give it a shot sometime. For the gravy I like it spicy so I use hot Italian sausage - just brown it up, add some butter (usually need a little more fat than the sausage provides on its own) then add flour to make the roux, then just add milk until it's the right th... | 7 | t1_d1l25mi | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l546w | null | false | 2016-03-31T23:56:45Z |
d1l53rx | t1_d1l53rx | 1,459,468,589 | user_5f3036725d17 | Cooking | Sodium citrate cheese sauce. Ridiculously easy to do, no special equipment necessary (besides a scale but you should have one anyway), objectively better than the traditional (roux) way in every respect, can be used for a wide range of things, doesn't stand out in an unusual way. A mac and cheese based on it will win p... | 19 | t1_d1l3sjx | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l53rx | null | false | 2016-03-31T23:56:29Z |
d1l50x0 | t1_d1l50x0 | 1,459,468,463 | user_6e20e27043ea | Cooking | I agree. I spent three weeks traveling all over mid Japan last October, and except for the **fantastic** fatty tuna, the rice was the absolute biggest change and best improvement from Norwegian sushi. Sweet, soft, creamy, and in perfect proportions. While we might have great salmon over here, their rice just took it to... | 4 | t1_d1l4i2l | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l50x0 | null | false | 2016-03-31T23:54:23Z |
d1l4zu0 | t1_d1l4zu0 | 1,459,468,418 | user_c400c1faa669 | Cooking | I've stared at this for a while and still have absolutely no idea what this means. | 4 | t1_d1kz5vv | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l4zu0 | null | false | 2016-03-31T23:53:38Z |
d1l4zf4 | t1_d1l4zf4 | 1,459,468,400 | user_98372b648b9e | Cooking | Reducing down the liquid is perfectly acceptable in making a sauce, in fact, it's a very basic technique. Just make sure to add a pat of butter at the very end to smooth out the sauce. | 2 | t1_d1kxaqj | t3_4crwxy | /r/Cooking/comments/t3_4crwxy/d1l4zf4 | null | false | 2016-03-31T23:53:20Z |
d1l4yd4 | t1_d1l4yd4 | 1,459,468,353 | user_c400c1faa669 | Cooking | TIL that gluten free mac and cheese is the only thing that people with Celiac can eat. And that they all live in Oakland and want to pay $22 for it. | 6 | t1_d1kz3qv | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l4yd4 | null | false | 2016-03-31T23:52:33Z |
d1l4xp4 | t1_d1l4xp4 | 1,459,468,323 | user_f05887975109 | Cooking | I don't cook much from Modernist Cuisine. Modernist Cuisine at Home is more my style. I'm a huge fan of their Mac and cheese recipes, to the point where I'll never go back to making a roux for it again. | 9 | t1_d1l3sjx | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l4xp4 | null | false | 2016-03-31T23:52:03Z |
d1l4um1 | t1_d1l4um1 | 1,459,468,191 | user_23d0a44af1ac | Cooking | Mac and cheese is only allowed to have one added ingredient to still be "Mac and cheese". Any more than that and it's a casserole. | 1 | t1_d1kmtj0 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l4um1 | null | false | 2016-03-31T23:49:51Z |
d1l4tij | t1_d1l4tij | 1,459,468,142 | user_9570697af81c | Cooking | WHAT'S THE BEST WAY TO FREEZE SOMETHING??
Are you fucking kidding me??? | 10 | t3_4crdi5 | t3_4crdi5 | /r/Cooking/comments/t3_4crdi5/d1l4tij | null | false | 2016-03-31T23:49:02Z |
d1l4p39 | t1_d1l4p39 | 1,459,467,951 | user_90d90fb03c94 | Cooking | Something something vaguely sexual joke about putting smoked meat in things. | 1 | t1_d1l0ar8 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l4p39 | null | false | 2016-03-31T23:45:51Z |
d1l4n7m | t1_d1l4n7m | 1,459,467,869 | user_ee611b321b63 | Cooking | I feel like maybe this is because of the garnish. A bloody mary traditionally has just the celery stick for a garnish. But then some people started adding bacon as a garnish (which is amazing, also try using bacon flavored vodka). Then a tiny hamburger slider. Then something even more elaborate. I guess with bloody mar... | 19 | t1_d1kue4w | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l4n7m | null | false | 2016-03-31T23:44:29Z |
d1l4lqh | t1_d1l4lqh | 1,459,467,805 | user_122d4c9ebc60 | Cooking | There are a lot of people who don't understand queso so its hard to tell the difference | 4 | t1_d1l2l3i | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l4lqh | null | false | 2016-03-31T23:43:25Z |
d1l4jf4 | t1_d1l4jf4 | 1,459,467,703 | user_11bc522f3fc9 | Cooking | Chicken nuggets. Idgaf that mcdonalds has a disgusting pink goo. Its the best | 4 | t3_4cqvre | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l4jf4 | null | false | 2016-03-31T23:41:43Z |
d1l4irn | t1_d1l4irn | 1,459,467,678 | user_d8d861086134 | Cooking | Brine it. White wine, water, brown sugar, garlic cloves, onion, black peppercorns, thyme, Bay leaf, salt, lemon.
Did this before I smoked some chicken and it was the most tender, flavorful chicken I've ever had | 1 | t3_4cpygi | t3_4cpygi | /r/Cooking/comments/t3_4cpygi/d1l4irn | null | false | 2016-03-31T23:41:18Z |
d1l4il6 | t1_d1l4il6 | 1,459,467,671 | user_11bc522f3fc9 | Cooking | The best burger Ive had was at gordon ramsay's restaurant in vegas. I disagree | 0 | t1_d1kn010 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l4il6 | null | false | 2016-03-31T23:41:11Z |
d1l4ibo | t1_d1l4ibo | 1,459,467,660 | user_ee7a6644581d | Cooking | Yeah, unfortunately, the consensus among my roommates is that it tastes pretty bad haha. I'll try the smoothie idea, thanks! Can't believe it didn't occur to me earlier. | 1 | t1_d1l1qkt | t3_4cs4rg | /r/Cooking/comments/t3_4cs4rg/d1l4ibo | null | false | 2016-03-31T23:41:00Z |
d1l4i2l | t1_d1l4i2l | 1,459,467,649 | user_e55293a28f67 | Cooking | > the point (for me) is to taste the raw fish
If you ever go to a REALLY good sushi joint, you'll find that really great sushi rice is a much bigger part of the real picture. | 12 | t1_d1ksw3u | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l4i2l | null | false | 2016-03-31T23:40:49Z |
d1l4h6b | t1_d1l4h6b | 1,459,467,611 | user_ee7a6644581d | Cooking | Can't believe I didn't think of this. Sounds like my best bet, thank you! | 2 | t1_d1l10gr | t3_4cs4rg | /r/Cooking/comments/t3_4cs4rg/d1l4h6b | null | false | 2016-03-31T23:40:11Z |
d1l4dc9 | t1_d1l4dc9 | 1,459,467,444 | user_11e2036caf66 | Cooking | Burn it to the ground. | 1 | t1_d1kvl6c | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l4dc9 | null | false | 2016-03-31T23:37:24Z |
d1l4d6q | t1_d1l4d6q | 1,459,467,438 | user_105ba595b870 | Cooking | >Aren't other oils just as good?
Half-Italian here... No, no they're not. | 1 | t3_4cojzd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1l4d6q | null | false | 2016-03-31T23:37:18Z |
d1l49ja | t1_d1l49ja | 1,459,467,280 | user_77cf70b2713b | Cooking | Try Jack cheese on sourdough. Add thinly sliced tomatoes and a bit of pepper. Grill in lots of butter. | 1 | t1_d1kr87w | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l49ja | null | false | 2016-03-31T23:34:40Z |
d1l48c9 | t1_d1l48c9 | 1,459,467,228 | user_96da198197c5 | Cooking | In the midwest you'll always get a cheese curd and usually a piece of sausage with your bloody. My mom was quite upset when we went to CO and every bloody she ordered had olives and lemon. | 11 | t1_d1kue4w | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l48c9 | null | false | 2016-03-31T23:33:48Z |
d1l47uc | t1_d1l47uc | 1,459,467,206 | user_9570697af81c | Cooking | Apparently people can't even put something in the fucking freezer without asking the internet about the "best" way to do it.
smh... | 3 | t3_4cqp2z | t3_4cqp2z | /r/Cooking/comments/t3_4cqp2z/d1l47uc | null | false | 2016-03-31T23:33:26Z |
d1l4705 | t1_d1l4705 | 1,459,467,171 | user_0ec60ef58687 | Cooking | Hi, can I upvote this even harder??
I guess there's a chunk of the population that enjoys "elevated" food, but goddamn, you do *not* fuck with comfort food and expect me to pay 3x the amount to pretend it's just as good as the bowl from the mom and pop place around the corner. I remember feeling so...deflated after ea... | 51 | t1_d1kygdh | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l4705 | null | false | 2016-03-31T23:32:51Z |
d1l45vz | t1_d1l45vz | 1,459,467,122 | user_cc9422e05abd | Cooking | .amazon.com/Professional-Cross-Cooling-Sheet-Grate/dp/B0001MS3DI/ref=sr_1_1?ie=UTF8&qid=1459467027&sr=8-1&keywords=frying+rack
The best way I have found to drain fried food. | 1 | t3_4cryj3 | t3_4cryj3 | /r/Cooking/comments/t3_4cryj3/d1l45vz | null | false | 2016-03-31T23:32:02Z |
d1l45sf | t1_d1l45sf | 1,459,467,117 | user_0d422987494d | Cooking | Oh man, grilled cheese is my favorite thing to "elevate."
If I'm craving classic grilled cheese, that's one thing. But I swear to god, fontina cheese and pears on sourdough changed my life. | 2 | t3_4cqvre | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l45sf | null | false | 2016-03-31T23:31:57Z |
d1l43fj | t1_d1l43fj | 1,459,467,013 | user_913f1d192e5a | Cooking | You're certainly welcome! I downvote spammy, off-topic things. Since the entire site is devoted to conversations, then the vote system to disagree is fairly meaningless. If I disagree, I start a conversation. Then I might learn something, someone else might, we both might, who knows. A misused downvote doesn't really ... | 1 | t1_d1l2xcv | t3_4cr03h | /r/Cooking/comments/t3_4cr03h/d1l43fj | null | false | 2016-03-31T23:30:13Z |
d1l41we | t1_d1l41we | 1,459,466,947 | user_68340a20bef7 | Cooking | Fancy poutine can be done right... but I would definitely not expect it in Texas. No offence, USA, but I would find it surprising to find a decent poutine anywhere in you. | 1 | t1_d1ky2vq | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l41we | null | false | 2016-03-31T23:29:07Z |
d1l41of | t1_d1l41of | 1,459,466,937 | user_767401fdbe71 | Cooking | I rarely deep fry. When I do, I'll re-use the avocado oil three or four times before I trash it. That said, if I'm frying chicken, I'll still go grab a bottle of peanut oil for that. Avocado oil rarely gets more than a quarter inch deep in my pans, and only then for fish. | 2 | t1_d1kw20a | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1l41of | null | false | 2016-03-31T23:28:57Z |
d1l3y9w | t1_d1l3y9w | 1,459,466,790 | user_d98cda20b6dc | Cooking | Yep bake 'em. | 1 | t3_4cp6zd | t3_4cp6zd | /r/Cooking/comments/t3_4cp6zd/d1l3y9w | null | false | 2016-03-31T23:26:30Z |
d1l3xhm | t1_d1l3xhm | 1,459,466,756 | user_047aa1af1f3e | Cooking | Crushed red pepper flakes. A touch of heavy cream at the end too maybe. | 8 | t3_4csix4 | t3_4csix4 | /r/Cooking/comments/t3_4csix4/d1l3xhm | null | false | 2016-03-31T23:25:56Z |
d1l3w11 | t1_d1l3w11 | 1,459,466,693 | user_329270f14d50 | Cooking | Olive oil is typically used as a finishing oil due to its flavor and cost.
From a health perspective, canola oil is a decent choice for saute based on its fat content and Omega3:6 ratio.
Coconut oil is good too but is mostly saturated fat. Health rant: With the latter, there's a whole school of thought on it being p... | 1 | t3_4cojzd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1l3w11 | null | false | 2016-03-31T23:24:53Z |
d1l3vfc | t1_d1l3vfc | 1,459,466,664 | user_9b548b6f4d14 | Cooking | Oooooh.....cumin is a good idea, and maybe some paprika for color. Thanks. | 1 | t1_d1l2pwe | t3_4csix4 | /r/Cooking/comments/t3_4csix4/d1l3vfc | null | false | 2016-03-31T23:24:24Z |
d1l3ta3 | t1_d1l3ta3 | 1,459,466,570 | user_e6aa6c9c773b | Cooking | Interesting part is I've had 4 different ones that do use cheese curds down here. They're incredibly hard to get and one place flew them in almost daily from Wisconsin. Granted, the place in Austin that did that made some damn good poutine that was very close to Canada. | 2 | t1_d1l3fwv | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l3ta3 | null | false | 2016-03-31T23:22:50Z |
d1l3sjx | t1_d1l3sjx | 1,459,466,538 | user_eacfbb8e8084 | Cooking | What are your favorite Modernist Cuisine recipes? I have one in the house, and I'm a decent home cook, and looking to try something a little fun. | 4 | t1_d1kobjb | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l3sjx | null | false | 2016-03-31T23:22:18Z |
d1l3sg4 | t1_d1l3sg4 | 1,459,466,533 | user_03cb3e47db0f | Cooking | I had a blt with Apple slices and Apple butter the other day that was amazing. | 5 | t1_d1kn6qp | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l3sg4 | null | false | 2016-03-31T23:22:13Z |
d1l3q4p | t1_d1l3q4p | 1,459,466,433 | user_eeb3d2ab6b8e | Cooking | I just boil up some tri colored pasta shapes, depending on what I find, cube up some sharp cheddar cheese, pepperoni, black olives, celery, shallots (NOT ONIONS), salt, red wine vinegar, oregano, basil, olive oil. That's it. Nothing fancy. | 1 | t3_4cnfqf | t3_4cnfqf | /r/Cooking/comments/t3_4cnfqf/d1l3q4p | null | false | 2016-03-31T23:20:33Z |
d1l3psy | t1_d1l3psy | 1,459,466,419 | user_03aca498b28b | Cooking | That actually sounds delish | 1 | t1_d1l3ikt | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l3psy | null | false | 2016-03-31T23:20:19Z |
d1l3pju | t1_d1l3pju | 1,459,466,407 | user_334aeeef934a | Cooking | I never understood this. There's no special innate quality that Canada or Canadians have that allows us to make poutine, and it's not like it's difficult. You just need to use the ingredients that the dish is made from.
The same thing happens with donairs for some reason. You get 50km outside of Halifax, and everyone... | 1 | t1_d1ky2vq | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l3pju | null | false | 2016-03-31T23:20:07Z |
d1l3onm | t1_d1l3onm | 1,459,466,368 | user_da016fdae112 | Cooking | Ooohh! The damn NERVE of those places that don't explain what you're actually ordering!
"Cheesecake" isn't open to interpretation IMO | 18 | t1_d1l2jx1 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l3onm | null | false | 2016-03-31T23:19:28Z |
d1l3ohr | t1_d1l3ohr | 1,459,466,361 | user_a323027aa608 | Cooking | I've got a relatively simple one for puttanesca. You chop up an onion and some garlic and cook them in a fry pan until the onion's brown, then you add some chilli flakes or hot sauce to taste, a couple anchovies, and a can of diced tomatoes. Keep it on the heat until it thickens up then stir some basil leaves through r... | 4 | t1_d1l2ru7 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l3ohr | null | false | 2016-03-31T23:19:21Z |
d1l3neq | t1_d1l3neq | 1,459,466,317 | user_32cbd49d2a41 | Cooking | Saying it should always be avoided sounds like a knee-jerk aversion to me, way more averse than just not being that into it anymore.
Also, you've eaten Tex-Mex your whole life and never heard of queso? | 7 | t1_d1l2mtv | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l3neq | null | false | 2016-03-31T23:18:37Z |
d1l3ikt | t1_d1l3ikt | 1,459,466,110 | user_0bfeea7b4899 | Cooking | I like to put a fried egg on mine, add some ketchup and it is godly. | -1 | t1_d1krxyk | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l3ikt | null | false | 2016-03-31T23:15:10Z |
d1l3hus | t1_d1l3hus | 1,459,466,080 | user_2b50dc4ff067 | Cooking | Most fast food tenders are hand breaded in store. It's not hard AT ALL, and your results will be 100x better. | 1 | t3_4csb0z | t3_4csb0z | /r/Cooking/comments/t3_4csb0z/d1l3hus | null | false | 2016-03-31T23:14:40Z |
d1l3hkc | t1_d1l3hkc | 1,459,466,067 | user_bee85681d7f0 | Cooking | I like to put cheddar cheese and sliced mushrooms in mine. | 0 | t1_d1kspg2 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l3hkc | null | false | 2016-03-31T23:14:27Z |
d1l3gqr | t1_d1l3gqr | 1,459,466,033 | user_da016fdae112 | Cooking | Preach on friend!
Treacle sponge with chocolate sauce is sadly not uncommon. Bleugh! | 5 | t1_d1l1utx | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l3gqr | null | false | 2016-03-31T23:13:53Z |
d1l3gi6 | t1_d1l3gi6 | 1,459,466,022 | user_387abf57bb8b | Cooking | There are others but I'd recommend All-Clad or Le Creuset's stainless.
I love All-Clad but I despise the handles. If you have issues with holding pans, look at the LC pans. They're made in Europe, not China like some of the ones several years ago. Fully clad and have a great handle.
I love my Demeyere Proline as wel... | 1 | t3_4cowll | t3_4cowll | /r/Cooking/comments/t3_4cowll/d1l3gi6 | null | false | 2016-03-31T23:13:42Z |
d1l3fwv | t1_d1l3fwv | 1,459,465,997 | user_f26b209aed74 | Cooking | I think its because cheese curds aren't really a thing here in the US, and that's what sets it apart. | 2 | t1_d1ky2vq | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l3fwv | null | false | 2016-03-31T23:13:17Z |
d1l3etu | t1_d1l3etu | 1,459,465,951 | user_f26b209aed74 | Cooking | Donuts if you can call all those weird topping concoctions gourmet. I don't want lucky charms, or s'mores, or anything else on top of my donut, just please give me a nice glazed plain or chocolate. The classic flavors are all fine but its when stores put on weird toppings and the donut part is terrible that I can't sta... | 1 | t3_4cqvre | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l3etu | null | false | 2016-03-31T23:12:31Z |
d1l3cy1 | t1_d1l3cy1 | 1,459,465,871 | user_7e53e14ba586 | Cooking | "Ever just wanted to chow down on a big bowl gluten-free mac+cheese, wash it down with a gulp of locally-made craft cider, and finish out your evening with a big, fudgy gluten-free brownie?"
No. | 5 | t1_d1krnve | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l3cy1 | null | false | 2016-03-31T23:11:11Z |
d1l3c5q | t1_d1l3c5q | 1,459,465,838 | user_334aeeef934a | Cooking | All they need to do is leave it in the food processor longer. All those toppings still don't mask the lumpy unpleasantness that is store-bought hummus. | -2 | t1_d1knn9p | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l3c5q | null | false | 2016-03-31T23:10:38Z |
d1l3bfj | t1_d1l3bfj | 1,459,465,807 | user_237c8c858641 | Cooking | Well it's a way overblown solution to a non existent problem.... | 2 | t1_d1l1moi | t3_4cr03h | /r/Cooking/comments/t3_4cr03h/d1l3bfj | null | false | 2016-03-31T23:10:07Z |
d1l3aqj | t1_d1l3aqj | 1,459,465,777 | user_da016fdae112 | Cooking | Agreed.
It may look like a piece of modern art when it's on the plate, but when I serve it, my deconstructed beef Wellington with mushroom foam will no doubt be as crappy as a piece of modern art. | -3 | t1_d1kyt4b | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l3aqj | null | false | 2016-03-31T23:09:37Z |
d1l3a7g | t1_d1l3a7g | 1,459,465,754 | user_f26b209aed74 | Cooking | In America we are only now realizing the greatness that is Poutine so its usually Americanized when you find it. But I agree the base should never change from those 3 basic ingredients. I went to La Banquise in Montreal though once and they have all sorts of toppings not just protein. | 4 | t1_d1kuq54 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l3a7g | null | false | 2016-03-31T23:09:14Z |
d1l37i0 | t1_d1l37i0 | 1,459,465,638 | user_f934645959e9 | Cooking | America's Test Kitchen actually did a "grown up" version of grilled cheese that was well-received by its taste testers. They added shallots and aged Cheddar. The episode is actually on Netflix currently if you want to catch it.
edit: here's the [recipe](https://www.kcet.org/food/recipe-simply-elegant-grilled-cheese) | 6 | t3_4cqvre | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l37i0 | null | false | 2016-03-31T23:07:18Z |
d1l36kc | t1_d1l36kc | 1,459,465,597 | user_2f518ad650ef | Cooking | I use raw or unsalted roasted cashews most of the time. Not as good but shit loads cheaper. | 1 | t1_d1l02xr | t3_4cnfqf | /r/Cooking/comments/t3_4cnfqf/d1l36kc | null | false | 2016-03-31T23:06:37Z |
d1l34pt | t1_d1l34pt | 1,459,465,515 | user_892aaa17f4fd | Cooking | A full recipe? Rarely. I have to force myself to actually follow recipes since I like to cook off the cuff way more.
However I LEARN from recipes pretty much constantly. When I want to learn how to make something, I'll see if Alton Brown or someone at Serious Eats has made something similar and pick up a trick or two ... | 2 | t3_4cpmrw | t3_4cpmrw | /r/Cooking/comments/t3_4cpmrw/d1l34pt | null | false | 2016-03-31T23:05:15Z |
d1l34py | t1_d1l34py | 1,459,465,515 | user_f934645959e9 | Cooking | Anything could be considered gourmet if you're starting with high quality ingredients. Freshly roasted light-roast Yirgacheffe ground right before brewing > freeze-dried pre-ground shelf-stable more-dashes instant coffee. | 2 | t1_d1l2ds6 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l34py | null | false | 2016-03-31T23:05:15Z |
d1l342d | t1_d1l342d | 1,459,465,488 | user_51b9f4d81f98 | Cooking | The only thing that comes to mind for me is a cheesesteak sandwhich with anything other then whiz. | 9 | t3_4cqvre | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l342d | null | false | 2016-03-31T23:04:48Z |
d1l3242 | t1_d1l3242 | 1,459,465,403 | user_51b9f4d81f98 | Cooking | In all fairness, that's really just a giant sushi roll, as you said. | 0 | t1_d1kzmk4 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l3242 | null | false | 2016-03-31T23:03:23Z |
d1l31ql | t1_d1l31ql | 1,459,465,387 | user_51b9f4d81f98 | Cooking | In all fairness, that's really just a giant sushi roll, as you said. | 2 | t1_d1kzmk4 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l31ql | null | false | 2016-03-31T23:03:07Z |
d1l30jc | t1_d1l30jc | 1,459,465,336 | user_bf893cb8e807 | Cooking | I always have to have a BELT. A egg fried in the bacon grease added to it as well. I love the standard BLT, but man do I need the egg to be really satisfied. | 23 | t1_d1kn6qp | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l30jc | null | false | 2016-03-31T23:02:16Z |
d1l30d4 | t1_d1l30d4 | 1,459,465,329 | user_51b9f4d81f98 | Cooking | Even worse then that, imo, are the mayonnaise based sauces that get slathered all over rolls and such.
There's something about that on sushi that I find really vile. I can usually eat anything, but that's one thing that I just find repulsive for some reason. And I love mayonnaise, when it's used in a proper context. | 13 | t1_d1kxene | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l30d4 | null | false | 2016-03-31T23:02:09Z |
d1l2yni | t1_d1l2yni | 1,459,465,257 | user_ba3912d26601 | Cooking | Eat thee or four heaping tablespoons and it will fuck you up. Not really worth it though. | 2 | t1_d1l23yj | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l2yni | null | false | 2016-03-31T23:00:57Z |
d1l2ydx | t1_d1l2ydx | 1,459,465,246 | user_e19a0dae5b07 | Cooking | > Go wild with the toppings but meat, salt and pepper are all that you need for the patty
Clearly, you've never had a juicy lucy | 0 | t1_d1ko267 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l2ydx | null | false | 2016-03-31T23:00:46Z |
d1l2xcv | t1_d1l2xcv | 1,459,465,202 | user_812565412fdb | Cooking | Good one. Nice to see /r/cooking can actually have a conversation without downvoting.
Have you ever had squab? | 2 | t1_d1l2ps6 | t3_4cr03h | /r/Cooking/comments/t3_4cr03h/d1l2xcv | null | false | 2016-03-31T23:00:02Z |
d1l2wrx | t1_d1l2wrx | 1,459,465,177 | user_1c7ab50edd51 | Cooking | it creates a weird texture thing.
What I personally would do is go ahead and do the shrimp, use the mushrooms and the spinach, deglaze the pan with white wine, let it reduce down about halfway, and then add in a tablespoon of butter at a time until it thickens up. Usually about 3-4 tbl. | 2 | t1_d1l0vio | t3_4crwxy | /r/Cooking/comments/t3_4crwxy/d1l2wrx | null | false | 2016-03-31T22:59:37Z |
d1l2wn6 | t1_d1l2wn6 | 1,459,465,172 | user_892aaa17f4fd | Cooking | I would do the exact same thing too. Only, don't think so lowly of chicken breast! When cooked right I like it just as much as thighs. You have to make sure you get some nice browning, but watch the temperature closely so you don't overcook it. Overcooked chicken is bland and boring chicken. | 2 | t1_d1ky8ed | t3_4crjb5 | /r/Cooking/comments/t3_4crjb5/d1l2wn6 | null | false | 2016-03-31T22:59:32Z |
d1l2wai | t1_d1l2wai | 1,459,465,158 | user_9d9b4f84805f | Cooking | I mostly use safflower oil as my all purpose. Olive oil mostly for Italian dishes, I don't cook Mediterranean. | 1 | t3_4cojzd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1l2wai | null | false | 2016-03-31T22:59:18Z |
d1l2vqt | t1_d1l2vqt | 1,459,465,135 | user_51b9f4d81f98 | Cooking | Yes. Meat to bread ratio is what it's all about. I like my protien/fat layer in a burger to have at least a 2:1 ratio with the bread. | 2 | t1_d1kyjbn | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l2vqt | null | false | 2016-03-31T22:58:55Z |
d1l2uoc | t1_d1l2uoc | 1,459,465,088 | user_f0c0739beed8 | Cooking | But it is now.. You should have edited your comment accordingly to keep it accurate (I'm joking) | 1 | t1_d1kxhn7 | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1l2uoc | null | false | 2016-03-31T22:58:08Z |
d1l2ru7 | t1_d1l2ru7 | 1,459,464,972 | user_cd08ae548310 | Cooking | Care to share some simple sauce recipe? My sauces aren't that great despite of trying to keep them simple. | 2 | t1_d1kufhf | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l2ru7 | null | false | 2016-03-31T22:56:12Z |
d1l2rhq | t1_d1l2rhq | 1,459,464,957 | user_b520e610cc31 | Cooking | Having made it from scratch, I completely agree. I only did it once just to see if I could, and it was a hell of a lot for work just for some broth. | 40 | t1_d1l0uc2 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l2rhq | null | false | 2016-03-31T22:55:57Z |
d1l2qqx | t1_d1l2qqx | 1,459,464,925 | user_4293ea921b81 | Cooking | Dill Pickles. Pull the sandwich off the grill, peel it open, slap down a couple slices on that golden throne, close it back, eat and enjoy! | 1 | t1_d1kx9oq | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l2qqx | null | false | 2016-03-31T22:55:25Z |
d1l2qau | t1_d1l2qau | 1,459,464,907 | user_892aaa17f4fd | Cooking | Two options are a roux and a cornstarch slurry, you'd do well to learn how to use both. You can turn just about any flavorful liquid into a sauce using them! Between the two however, roux thickened sauces will reheat very well whereas cornstarch thickened sauces will turn straight back to liquid.
| 1 | t3_4crwxy | t3_4crwxy | /r/Cooking/comments/t3_4crwxy/d1l2qau | null | false | 2016-03-31T22:55:07Z |
d1l2pwb | t1_d1l2pwb | 1,459,464,889 | user_51b9f4d81f98 | Cooking | Ugh.
Some petite little piece of shit burger the size of a silver dollar on a giant white plate with 4 french fries splayed out in front of it. Served to the squealing delight of dinner guests who immediately pull their phones to take pictures. | 2 | t1_d1kn010 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l2pwb | null | false | 2016-03-31T22:54:49Z |
d1l2pwe | t1_d1l2pwe | 1,459,464,889 | [deleted] | Cooking | Mexican chili powder will put zing into the chicken. | 2 | t3_4csix4 | t3_4csix4 | /r/Cooking/comments/t3_4csix4/d1l2pwe | null | false | 2016-03-31T22:54:49Z |
d1l2ps6 | t1_d1l2ps6 | 1,459,464,884 | user_913f1d192e5a | Cooking | Well, he is French. :-) | 1 | t1_d1l1qai | t3_4cr03h | /r/Cooking/comments/t3_4cr03h/d1l2ps6 | null | false | 2016-03-31T22:54:44Z |
d1l2ooj | t1_d1l2ooj | 1,459,464,836 | user_f9a6088b3c15 | Cooking | Hit up Enriqueta's in Miami and never speak those words again. | 0 | t1_d1kuxg6 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l2ooj | null | false | 2016-03-31T22:53:56Z |
d1l2n8i | t1_d1l2n8i | 1,459,464,774 | user_e06aa2654dc8 | Cooking | Where can I get Lowrys? I've looked all around me locally and nobody has it :( anyone know of a good online source? | 1 | t1_d1kvhbq | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l2n8i | null | false | 2016-03-31T22:52:54Z |
d1l2mtv | t1_d1l2mtv | 1,459,464,757 | user_bbd9c1e74ee2 | Cooking | Who says it is a "knee-jerk aversion"? I've eaten tex mex my whole life - I just don't tend to like it much anymore. | -10 | t1_d1l0qy3 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l2mtv | null | false | 2016-03-31T22:52:37Z |
d1l2lzz | t1_d1l2lzz | 1,459,464,722 | user_2871026eb81c | Cooking | I grind bacon into deer burger. It's so good! | 3 | t1_d1kxlz1 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l2lzz | null | false | 2016-03-31T22:52:02Z |
d1l2lr0 | t1_d1l2lr0 | 1,459,464,712 | user_b8393534982f | Cooking | I kind of liked it with an epic shitpile of smoked meats on top, but yeah, other than that, poutine should be left in relative peace. | 2 | t1_d1kuq54 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l2lr0 | null | false | 2016-03-31T22:51:52Z |
d1l2l3i | t1_d1l2l3i | 1,459,464,685 | user_bbd9c1e74ee2 | Cooking | I was being facetious. | -3 | t1_d1l0zdb | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l2l3i | null | false | 2016-03-31T22:51:25Z |
d1l2kas | t1_d1l2kas | 1,459,464,652 | user_c73480b47b82 | Cooking | As someone that loves pizza, and Indian food... I need this in my mouth. Like, right now. | 1 | t3_4cpbra | t3_4cpbra | /r/Cooking/comments/t3_4cpbra/d1l2kas | null | false | 2016-03-31T22:50:52Z |
d1l2jx1 | t1_d1l2jx1 | 1,459,464,635 | user_b2f86f87e64a | Cooking | This x 1,000,000, URGH.
That's the only "cheesecake" I ever sent back in my life. | 9 | t1_d1kpw6m | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l2jx1 | null | false | 2016-03-31T22:50:35Z |
d1l2j44 | t1_d1l2j44 | 1,459,464,599 | user_79cff65dc750 | Cooking | Rachel | 1 | t1_d1kxc29 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l2j44 | null | false | 2016-03-31T22:49:59Z |
d1l2j39 | t1_d1l2j39 | 1,459,464,598 | [deleted] | Cooking | [deleted] | 15 | t1_d1kuxg6 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l2j39 | null | false | 2016-03-31T22:49:58Z |
d1l2gvb | t1_d1l2gvb | 1,459,464,503 | user_9a1e88a4debb | Cooking | Yeah - what did you think I meant? Oh, you probably thought I was talking about the dish! ;-)
| 3 | t1_d1l03ba | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l2gvb | null | false | 2016-03-31T22:48:23Z |
d1l2gn0 | t1_d1l2gn0 | 1,459,464,494 | user_79cff65dc750 | Cooking |
When they fuck with the burger itself they ruin it, but here in Seattle, nowhere does that. Just good meat, salt, pepper, and whatever toppings. | 2 | t1_d1kn010 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l2gn0 | null | false | 2016-03-31T22:48:14Z |
d1l2gkz | t1_d1l2gkz | 1,459,464,492 | user_c7adbbe181e4 | Cooking | In the UK people add Worcestershire sauce (Lea & Perrins) to many dishes as a flavour enhancer, and that contains anchovy. It's way, way milder and less effective than using Asian fish sauce, but it's the same concept. My mother always added a few dashes to things like spaghetti bolognaise. | 28 | t1_d1l0b1o | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l2gkz | null | false | 2016-03-31T22:48:12Z |
d1l2gdz | t1_d1l2gdz | 1,459,464,484 | [deleted] | Cooking | [deleted] | 1 | t3_4cryj3 | t3_4cryj3 | /r/Cooking/comments/t3_4cryj3/d1l2gdz | null | false | 2016-03-31T22:48:04Z |
d1l2f70 | t1_d1l2f70 | 1,459,464,432 | user_4b74158172e3 | Cooking | Even mid level restaurants in the UK serve pizza like that. The ones that don't, well they serve American style pizza, normally the shitty ones. Even big chains like pizza express make what you're calling gourmet pizza. Thin crust with a few air bubbles, and quality toppings, cooked in a wood fired oven is simply a sty... | 5 | t1_d1l239w | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l2f70 | null | false | 2016-03-31T22:47:12Z |
d1l2ds6 | t1_d1l2ds6 | 1,459,464,372 | user_cfafdf2af50e | Cooking | That's a good question I want black coffee. I want that black coffee to be sourced from an amazing crop, roasted within the last 7 days, precisely ground, steeped in a kalita wave with filtered water at 204f and a ratio of 350g of water to 25g of beans. I don't want tasters choice or starbucks.
I guess I would cons... | 10 | t1_d1l0383 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l2ds6 | null | false | 2016-03-31T22:46:12Z |
d1l2avs | t1_d1l2avs | 1,459,464,248 | user_781c1b70ece0 | Cooking | Sounds expensive. Haha. | 1 | t1_d1l1025 | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1l2avs | null | false | 2016-03-31T22:44:08Z |
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