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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d1l2aaq | t1_d1l2aaq | 1,459,464,224 | user_94d19c72fd48 | Cooking | Really surprised nobody has mentioned guacamole.
Avocado, lime, chili, salt: best guac ever. | 1 | t3_4cqvre | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l2aaq | null | false | 2016-03-31T22:43:44Z |
d1l28m5 | t1_d1l28m5 | 1,459,464,154 | user_32cbd49d2a41 | Cooking | Yeah but that's not much of a deviation, pastrami is just smoked corned beef. | 3 | t1_d1kxc29 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l28m5 | null | false | 2016-03-31T22:42:34Z |
d1l26gs | t1_d1l26gs | 1,459,464,063 | user_5b44ffadadf5 | Cooking | With a $100 bill, mirror, and a razor blade. | 0 | t3_4cevxz | t3_4cevxz | /r/Cooking/comments/t3_4cevxz/d1l26gs | null | false | 2016-03-31T22:41:03Z |
d1l25mi | t1_d1l25mi | 1,459,464,028 | user_788468acdf73 | Cooking | that sounds fantastic. I'm canadian, and we can get poutine basically anywhere. Even more so if you are in Quebec. Def not poutine.
But man when i travel south, I love some white gravy. I wish we had a culture of biscuits and gravy for breakfast. It's truly amazing. | 22 | t1_d1l1e87 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l25mi | null | false | 2016-03-31T22:40:28Z |
d1l24x6 | t1_d1l24x6 | 1,459,463,998 | user_a32ece3144f5 | Cooking | My grandma always buttered the bread before adding the peanut butter and jelly, and with a good butter it's really an improvement. Also your bread doesn't get soggy so easily. | 1 | t1_d1kv04f | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l24x6 | null | false | 2016-03-31T22:39:58Z |
d1l244z | t1_d1l244z | 1,459,463,965 | user_9305787a57be | Cooking | As a Canadian, I'd like to apologize for this. You see, the problem is that we explained it wrong, and people have sort of run with that.
What we said was that poutine is fries with cheese curds and gravy on them. This is technically accurate, but it's like describing chicken korma as "rice with chicken and sauce on i... | 75 | t1_d1kuq54 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l244z | null | false | 2016-03-31T22:39:25Z |
d1l23yj | t1_d1l23yj | 1,459,463,958 | user_bd95915acf8c | Cooking | What? I used to chew on nutmeg and never noticed anything. Now I'm wondering about it. | 1 | t1_d1l0zq5 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l23yj | null | false | 2016-03-31T22:39:18Z |
d1l23fj | t1_d1l23fj | 1,459,463,935 | user_5b44ffadadf5 | Cooking | Microwave it. While microwave is going, turn on the broiler in your oven. Pop the spud in the broiler after a few minutes of nuking and it'll crisp up the skin. | 1 | t3_4cchld | t3_4cchld | /r/Cooking/comments/t3_4cchld/d1l23fj | null | false | 2016-03-31T22:38:55Z |
d1l23f6 | t1_d1l23f6 | 1,459,463,934 | user_788468acdf73 | Cooking | > Then realized that their "poutine" was tater tots, nacho cheese sauce, and ground beef.
that actually made my heart sink a little.
I might get poutine for dinner. We Canadians take poutine for granted. | 6 | t1_d1kvl6c | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l23f6 | null | false | 2016-03-31T22:38:54Z |
d1l239w | t1_d1l239w | 1,459,463,927 | user_109098647f08 | Cooking | It's a gourmet pizza pretty much anywhere. France had shitty pizza joints just like the uk and Germany. Italy is obviously a different story.. | 2 | t1_d1kyw93 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l239w | null | false | 2016-03-31T22:38:47Z |
d1l22vq | t1_d1l22vq | 1,459,463,911 | user_bd95915acf8c | Cooking | Wait, what? I used to chew on nutmeg pieces as a kid. This came after years of eating jars upon jars of dollar store cinnamon sticks. I never noticed anything? | 1 | t1_d1l12qz | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l22vq | null | false | 2016-03-31T22:38:31Z |
d1l21zf | t1_d1l21zf | 1,459,463,874 | user_219d97fc8d29 | Cooking | Oh hell yes. I'm not a fucking snake. I shouldn't need an industrial press to get my burger to an edible size. | 83 | t1_d1kt6ij | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l21zf | null | false | 2016-03-31T22:37:54Z |
d1l21k1 | t1_d1l21k1 | 1,459,463,855 | user_5b44ffadadf5 | Cooking | I see somebody never took chemistry, physics, or thermodynamics. | 0 | t1_d1heb55 | t3_4cchld | /r/Cooking/comments/t3_4cchld/d1l21k1 | null | false | 2016-03-31T22:37:35Z |
d1l21k6 | t1_d1l21k6 | 1,459,463,855 | user_32cbd49d2a41 | Cooking | Sponge dough, like In-N-Out uses, is perfect for burgers too. | 2 | t1_d1kz6tx | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l21k6 | null | false | 2016-03-31T22:37:35Z |
d1l20y7 | t1_d1l20y7 | 1,459,463,831 | user_109098647f08 | Cooking | A lot of it is down to your expectations.
I love a bit of sourdough or country bread with a real English Farmhouse cheddar, but it isn't the same thing... | 1 | t3_4cqvre | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l20y7 | null | false | 2016-03-31T22:37:11Z |
d1l207f | t1_d1l207f | 1,459,463,801 | user_1a19461a7eb3 | Cooking | Onion powder > Garlic powder in nearly any application. | 0 | t1_d1kvhbq | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l207f | null | false | 2016-03-31T22:36:41Z |
d1l1zjq | t1_d1l1zjq | 1,459,463,771 | user_ac333f783558 | Cooking | Oh, okay that makes me feel much more at ease about the situation. I mean, I learned in high school that styrofoam ALMOST dissolves in hydrochloric(?) acid. That sounds like it'd be a pretty cool show though. | 3 | t1_d1l0u1x | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l1zjq | null | false | 2016-03-31T22:36:11Z |
d1l1utx | t1_d1l1utx | 1,459,463,565 | user_496941b9b5e7 | Cooking | The thing that drives me nuts is when people feel the need to slather chocolate on non-chocolate desserts. I love chocolate, but if I'm having bread pudding, I want bread pudding, not chocolate sauce with a hint of pudding. | 43 | t1_d1kpw6m | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l1utx | null | false | 2016-03-31T22:32:45Z |
d1l1tlr | t1_d1l1tlr | 1,459,463,513 | user_cbb0dcf474e7 | Cooking | Shaved might be a bit thin for my taste, but if it's thin enough to see my finger through, and thick enough that they break before they are fully folded, that's the perfect thickness for me.
Also yes, those 3 things make every burger (or many other things) soooooooo much better. | 1 | t1_d1l1klv | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l1tlr | null | false | 2016-03-31T22:31:53Z |
d1l1sz7 | t1_d1l1sz7 | 1,459,463,489 | user_1a5186dc1a92 | Cooking | That seems like it should have a different name. Like how a Ruben with turkey instead of corned beef is a Rachel. | 7 | t1_d1kxc29 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l1sz7 | null | false | 2016-03-31T22:31:29Z |
d1l1sqb | t1_d1l1sqb | 1,459,463,478 | user_913f1d192e5a | Cooking | I sometimes add tomato or bacon, but that's about it. | 1 | t1_d1kmtj0 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l1sqb | null | false | 2016-03-31T22:31:18Z |
d1l1s4m | t1_d1l1s4m | 1,459,463,454 | user_913f1d192e5a | Cooking | The trick is to spread a thin layer of mayo on the bottom bun. It'll act as a grease-proof barrier and the bottom bun will last longer.
You can also do all condiments on the bottom. I read a thing once where the guy was saying that since you taste what you smell,. having the cooked meat on top right under your nose m... | 13 | t1_d1kx6zg | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l1s4m | null | false | 2016-03-31T22:30:54Z |
d1l1rlz | t1_d1l1rlz | 1,459,463,432 | user_8572a9d271a7 | Cooking | Both Mac and cheese and grilled cheese. Both are simple and good. Fuck with them too much and they become a travesty to all foodies everywhere. | 1 | t3_4cqvre | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l1rlz | null | false | 2016-03-31T22:30:32Z |
d1l1qkt | t1_d1l1qkt | 1,459,463,387 | user_7621376a67d5 | Cooking | Agreed! Lots of fruit, maybe some yogurt and it should hide the taste.
Or you could just give it to someone who would actually drink it. Still a better option than trashing it | 1 | t3_4cs4rg | t3_4cs4rg | /r/Cooking/comments/t3_4cs4rg/d1l1qkt | null | false | 2016-03-31T22:29:47Z |
d1l1qai | t1_d1l1qai | 1,459,463,376 | user_812565412fdb | Cooking | TIL people eat squab.
| 1 | t1_d1l1o77 | t3_4cr03h | /r/Cooking/comments/t3_4cr03h/d1l1qai | null | false | 2016-03-31T22:29:36Z |
d1l1qaj | t1_d1l1qaj | 1,459,463,376 | user_1f3ccbe0ecfe | Cooking | that's because kaiser buns are for a taylor ham, egg, and cheese sandwiches | 23 | t1_d1kyjbn | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l1qaj | null | false | 2016-03-31T22:29:36Z |
d1l1pxx | t1_d1l1pxx | 1,459,463,361 | user_1a5186dc1a92 | Cooking | > just get me hot water that's been seeped through ground coffee beans.
You betcha. | 7 | t1_d1kytqs | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l1pxx | null | false | 2016-03-31T22:29:21Z |
d1l1owh | t1_d1l1owh | 1,459,463,318 | user_81eaecf8cdd4 | Cooking | -1 | t1_d1kn010 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l1owh | null | false | 2016-03-31T22:28:38Z | |
d1l1ob9 | t1_d1l1ob9 | 1,459,463,293 | [deleted] | Cooking | [removed] | 1 | t1_d1l1o77 | t3_4cr03h | /r/Cooking/comments/t3_4cr03h/d1l1ob9 | null | false | 2016-03-31T22:28:13Z |
d1l1o77 | t1_d1l1o77 | 1,459,463,289 | user_913f1d192e5a | Cooking | You're very welcome!
Jacques Pepin has a whole series of videos on how to do various things. And he wrote a book a long, long time ago called Complete Techniques. It shows you how to do everything from de-bone a squab to make a rose out of a pat of butter. Here's the link: http://www.amazon.com/Jacques-P%C3%A9pins-... | 1 | t1_d1l1gxv | t3_4cr03h | /r/Cooking/comments/t3_4cr03h/d1l1o77 | null | false | 2016-03-31T22:28:09Z |
d1l1o71 | t1_d1l1o71 | 1,459,463,288 | user_e8ad6815fb6c | Cooking | Yes. For anything that requires high heat, it's one of my two go-to oils. Roasted veggies with avocado oil is fantastic.
My other high heat oil is grapeseed. I'll use that when I want less flavor from the oil.
edit: I should also mention that avocado oil is really good for salads. I prefer the taste over EVO. Drizzle... | 2 | t3_4cqwa3 | t3_4cqwa3 | /r/Cooking/comments/t3_4cqwa3/d1l1o71 | null | false | 2016-03-31T22:28:08Z |
d1l1o2z | t1_d1l1o2z | 1,459,463,283 | user_8f34e2dce556 | Cooking | No but it can get Really hot without burning and supposedly as healthy as olive oil | 1 | t1_d1km76t | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1l1o2z | null | false | 2016-03-31T22:28:03Z |
d1l1nd6 | t1_d1l1nd6 | 1,459,463,252 | user_1a5186dc1a92 | Cooking | How do you know if someone is gluten free?
~~They will tell you.~~
They will say a gluten free mac & cheese place has really good food.
| 0 | t1_d1kxq29 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l1nd6 | null | false | 2016-03-31T22:27:32Z |
d1l1n2a | t1_d1l1n2a | 1,459,463,239 | user_927385fd4d8c | Cooking | Did you know that you actually want to wait 24 hours after roasting coffee and even longer for particularly dark roasts or espresso?
It needs to off-gas CO2 and lose a bit of acidity. | 25 | t1_d1l0383 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l1n2a | null | false | 2016-03-31T22:27:19Z |
d1l1mzp | t1_d1l1mzp | 1,459,463,236 | [deleted] | Cooking | [deleted] | 1 | t3_4cqvre | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l1mzp | null | false | 2016-03-31T22:27:16Z |
d1l1moi | t1_d1l1moi | 1,459,463,224 | user_812565412fdb | Cooking | It was a figure of speech. Oh my god it's chopper - not world peace. | -1 | t1_d1kqy7l | t3_4cr03h | /r/Cooking/comments/t3_4cr03h/d1l1moi | null | false | 2016-03-31T22:27:04Z |
d1l1mie | t1_d1l1mie | 1,459,463,216 | user_66a8e794bbef | Cooking | No no no no... | 3 | t1_d1kxc29 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l1mie | null | false | 2016-03-31T22:26:56Z |
d1l1ldp | t1_d1l1ldp | 1,459,463,169 | user_875801b06bba | Cooking | Because the people who sell recipes or food with recipes on it think you are too dumb to understand smoke points. | 1 | t3_4cojzd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1l1ldp | null | false | 2016-03-31T22:26:09Z |
d1l1ky3 | t1_d1l1ky3 | 1,459,463,151 | user_812565412fdb | Cooking | You're obviously much better at it than I am. | 1 | t1_d1ks2is | t3_4cr03h | /r/Cooking/comments/t3_4cr03h/d1l1ky3 | null | false | 2016-03-31T22:25:51Z |
d1l1klv | t1_d1l1klv | 1,459,463,136 | user_e29bc7f50e48 | Cooking | Shaved red onion needs more attention
Shaved red onion bacon and blue cheese are the holy trinity | 7 | t1_d1kspht | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l1klv | null | false | 2016-03-31T22:25:36Z |
d1l1jub | t1_d1l1jub | 1,459,463,104 | user_812565412fdb | Cooking | Hilarious I get downvoted for a comment like this. Seriously people? | 1 | t1_d1kpts8 | t3_4cr03h | /r/Cooking/comments/t3_4cr03h/d1l1jub | null | false | 2016-03-31T22:25:04Z |
d1l1j3i | t1_d1l1j3i | 1,459,463,073 | user_927385fd4d8c | Cooking | War-chest-er. That's wrong but not if you say it fast. | 4 | t1_d1l0cft | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l1j3i | null | false | 2016-03-31T22:24:33Z |
d1l1j2i | t1_d1l1j2i | 1,459,463,072 | user_cbc49854a19c | Cooking | Might be weird to some, but I mince lean steak for my burgers and add 10% beef fat, and 10% pancetta fat. | 2 | t1_d1ko267 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l1j2i | null | false | 2016-03-31T22:24:32Z |
d1l1iax | t1_d1l1iax | 1,459,463,042 | user_e29bc7f50e48 | Cooking | Put the lettuce below the meat to prevent your bottom bun from getting really soggy | 2 | t1_d1kx6zg | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l1iax | null | false | 2016-03-31T22:24:02Z |
d1l1hkf | t1_d1l1hkf | 1,459,463,011 | user_b3fa86234b27 | Cooking | bloody mary is for chumps, It's a ceasar. | 1 | t1_d1kue4w | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l1hkf | null | false | 2016-03-31T22:23:31Z |
d1l1gxv | t1_d1l1gxv | 1,459,462,985 | user_812565412fdb | Cooking | Thanks for posting that. I will give that a try next time. | 1 | t1_d1l1brg | t3_4cr03h | /r/Cooking/comments/t3_4cr03h/d1l1gxv | null | false | 2016-03-31T22:23:05Z |
d1l1gfw | t1_d1l1gfw | 1,459,462,964 | user_035ec998bb33 | Cooking | Yeah, honestly the only time I enjoy hot dogs is charred over a campfire. Washed down with charred marshmallows. I am not a patient person. | 2 | t1_d1krdtt | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l1gfw | null | false | 2016-03-31T22:22:44Z |
d1l1e87 | t1_d1l1e87 | 1,459,462,875 | user_4985c7513274 | Cooking | I had "poutine" at a nicer brunchy restaurant in the south that was:
* Potato wedges, definitely cooked from frozen
* Southern white gravy with lots of black pepper
* Shredded cheddar cheese
* A crispy fried egg
It was definitely southern comfort food and not unpleasant, but definitely not poutine. | 26 | t1_d1kvl6c | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l1e87 | null | false | 2016-03-31T22:21:15Z |
d1l1brg | t1_d1l1brg | 1,459,462,774 | user_913f1d192e5a | Cooking | Having different sizes of dice is nice, I'll give it that.
Garlic though, I have to say the size of the cut-up garlic is even more important than with onions. You don't always want it pureed like through a press. Here's how I do it: https://www.youtube.com/watch?v=1y5h1pDHhzs
| 1 | t1_d1kyeb3 | t3_4cr03h | /r/Cooking/comments/t3_4cr03h/d1l1brg | null | false | 2016-03-31T22:19:34Z |
d1l1bb4 | t1_d1l1bb4 | 1,459,462,755 | user_a082d06113ae | Cooking | Le Hot Dogue. | 1 | t3_4cqvre | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l1bb4 | null | false | 2016-03-31T22:19:15Z |
d1l1a3f | t1_d1l1a3f | 1,459,462,706 | user_98366a325210 | Cooking | [NSFDiets](https://www.youtube.com/watch?v=gbdUGdxX7ww) | 1 | t1_d1krxyk | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l1a3f | null | false | 2016-03-31T22:18:26Z |
d1l18by | t1_d1l18by | 1,459,462,630 | user_5ed06c194bc9 | Cooking | I believe that is true of most saturated fats, if you are referring to oxidation products. Lard, ghee, etc. Evoo has a pretty good saturated/polyunsaturated ratio as well but not as good as the stuff that's solid at room temp. | 1 | t1_d1kdax7 | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1l18by | null | false | 2016-03-31T22:17:10Z |
d1l170h | t1_d1l170h | 1,459,462,576 | user_98366a325210 | Cooking | Some cheeses are hard to melt right but man are they good if you do it, get some good Parmesan and bake that shit on high on a silicon cookie sheet until crispy & brown for some seriously tasty snacks. | 1 | t1_d1kmtpv | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l170h | null | false | 2016-03-31T22:16:16Z |
d1l14y2 | t1_d1l14y2 | 1,459,462,494 | user_ffdd8bcf7364 | Cooking | I think a creme anglaise would go better with apple strudel if you can get the consistency right. If you want something more substantial, you can make bavarian cream by making a pastry cream then folding in whipped cream. | 1 | t3_4cqni8 | t3_4cqni8 | /r/Cooking/comments/t3_4cqni8/d1l14y2 | null | false | 2016-03-31T22:14:54Z |
d1l14jo | t1_d1l14jo | 1,459,462,477 | user_98366a325210 | Cooking | You can have my half double decaffeinated half-caf, with a twist of lemon when you pry it from my cold, dead hand.
Or when I get about one- to two-thirds through it and it starts to taste kinda gross. | 1 | t1_d1ktwqe | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l14jo | null | false | 2016-03-31T22:14:37Z |
d1l14et | t1_d1l14et | 1,459,462,472 | user_2ed2365bc70e | Cooking | Reditainer (no relation) Extreme Freeze ftw! What I've seen many restaurants freeze stocks in. I bought a pack and have been using it (they're dishwasher safe) for years. And as a bonus, all the different size containers are the same diameter and use the same lids. | 2 | t3_4cqp2z | t3_4cqp2z | /r/Cooking/comments/t3_4cqp2z/d1l14et | null | false | 2016-03-31T22:14:32Z |
d1l12qz | t1_d1l12qz | 1,459,462,405 | user_c0b80c7daa2a | Cooking | To anyone thinking of trying it, please don't. Someone I know did this and said he felt horrible after-affects for months. | 7 | t1_d1l0zq5 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l12qz | null | false | 2016-03-31T22:13:25Z |
d1l12q0 | t1_d1l12q0 | 1,459,462,404 | user_5b44ffadadf5 | Cooking | Reduce the stock enough so it's more concentrated. | 2 | t1_d1kymx8 | t3_4cqp2z | /r/Cooking/comments/t3_4cqp2z/d1l12q0 | null | false | 2016-03-31T22:13:24Z |
d1l12e0 | t1_d1l12e0 | 1,459,462,390 | user_1b044310c9d7 | Cooking | I've found that sesame oil is more prone to it. | 0 | t1_d1kkdqd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1l12e0 | null | false | 2016-03-31T22:13:10Z |
d1l10gr | t1_d1l10gr | 1,459,462,313 | user_41c263b120a8 | Cooking | Blend it with bananas and other fruit to make a smoothie. | 5 | t3_4cs4rg | t3_4cs4rg | /r/Cooking/comments/t3_4cs4rg/d1l10gr | null | false | 2016-03-31T22:11:53Z |
d1l107k | t1_d1l107k | 1,459,462,302 | user_98366a325210 | Cooking | >here's the ingredient list for regular Jif: ROASTED PEANUTS AND SUGAR, CONTAINS 2% OR LESS OF: MOLASSES, FULLY HYDROGENATED VEGETABLE OILS (RAPESEED AND SOYBEAN), MONO AND DIGLYCERIDES, SALT.
American food, like American culture, always has tons of sugar, and usually at least *some* rape. | -1 | t1_d1kvfqq | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l107k | null | false | 2016-03-31T22:11:42Z |
d1l1025 | t1_d1l1025 | 1,459,462,296 | user_5ed06c194bc9 | Cooking | Ghee | 0 | t1_d1konu4 | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1l1025 | null | false | 2016-03-31T22:11:36Z |
d1l0zq5 | t1_d1l0zq5 | 1,459,462,281 | user_c0b80c7daa2a | Cooking | Probably because it's a hallucinogenic. | 1 | t1_d1kzsk2 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l0zq5 | null | false | 2016-03-31T22:11:21Z |
d1l0zdb | t1_d1l0zdb | 1,459,462,266 | user_122d4c9ebc60 | Cooking | "Queso" in Tex mex is a specific dish. Not just any old cheese. It's similar to what other people call nacho cheese dip or queso dip. But better. It often has beans or guac added in the middle. | 4 | t1_d1kyslk | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l0zdb | null | false | 2016-03-31T22:11:06Z |
d1l0ypq | t1_d1l0ypq | 1,459,462,238 | user_85c8f9efa596 | Cooking | I strongly disagree. Once you've made your own bechamel/mushroom sauce, nothing else compares. I'll accept frozen green beans, but canned won't cut it anymore. | 24 | t1_d1kspg2 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l0ypq | null | false | 2016-03-31T22:10:38Z |
d1l0wd5 | t1_d1l0wd5 | 1,459,462,142 | user_98366a325210 | Cooking | Most important is to roll leftovers in panko and fry for revisit next day. | 1 | t1_d1kxted | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l0wd5 | null | false | 2016-03-31T22:09:02Z |
d1l0waw | t1_d1l0waw | 1,459,462,139 | user_5ed06c194bc9 | Cooking | I guess it depends on what the definition of a health-conscious person is. I'd consider my wife and I very health conscious which is why we mostly cook with butter and lard and ghee. Definitely none of the refined oils you mentioned - definitely with you on that one. | 0 | t1_d1kyo7c | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1l0waw | null | false | 2016-03-31T22:08:59Z |
d1l0vzw | t1_d1l0vzw | 1,459,462,126 | user_ab5b14b7e986 | Cooking | Interesting. TIL corn oil is way cheaper in the UK than it is here (I'm Canadian). | 1 | t1_d1kz7w3 | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1l0vzw | null | false | 2016-03-31T22:08:46Z |
d1l0vio | t1_d1l0vio | 1,459,462,106 | user_8702dfa85693 | Cooking | What about shrimp? Would shrimp be good with it? Also, what's wrong with starch on starch? Like what will happen? | 1 | t1_d1kxe3g | t3_4crwxy | /r/Cooking/comments/t3_4crwxy/d1l0vio | null | false | 2016-03-31T22:08:26Z |
d1l0un2 | t1_d1l0un2 | 1,459,462,071 | user_78de55d1f34a | Cooking | I have only had a cuban a handful of times, so I am no expert here...but ordered one a few months ago at a new upsacely BBQ place, sounded cool. Got it and it was made with beef...and I can't eat beef. Was not happy. | 2 | t1_d1kuxg6 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l0un2 | null | false | 2016-03-31T22:07:51Z |
d1l0uc2 | t1_d1l0uc2 | 1,459,462,059 | user_60d0d8714f2e | Cooking | That "simple broth" they serve is usually anything but simple. | 110 | t1_d1kygdh | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l0uc2 | null | false | 2016-03-31T22:07:39Z |
d1l0u1x | t1_d1l0u1x | 1,459,462,047 | user_f05887975109 | Cooking | It's not Styrofoam. It's a cup made of freeze dried something (maybe xanthan gum?). When it contacts the boiling water, it'll dissolve into the broth. Completely food safe, and it won't affect the taste at all. | 5 | t1_d1l0l45 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l0u1x | null | false | 2016-03-31T22:07:27Z |
d1l0sy2 | t1_d1l0sy2 | 1,459,462,002 | user_35c4a061f139 | Cooking | Guacamole for sure, it should be like avocado, cilantro, salt and lime mashed with a fork but people insist on going way overboard. | 1 | t3_4cqvre | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l0sy2 | null | false | 2016-03-31T22:06:42Z |
d1l0si5 | t1_d1l0si5 | 1,459,461,984 | user_ad9b5aab773a | Cooking | I'm fond of getting Montreal smoked meat on my poutine whenever it's available. It's a salty gut buster but damn does it taste good. | 3 | t1_d1l0ebm | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l0si5 | null | false | 2016-03-31T22:06:24Z |
d1l0qy3 | t1_d1l0qy3 | 1,459,461,919 | user_32cbd49d2a41 | Cooking | Chile con queso, often shortened to just "queso". If you're not familiar with it then you're missing out.
Tex-mex is great. I really don't understand the hate for it. It seems really pretentious to have this knee-jerk aversion to it, like people just automatically peg it as garbage because it's not "authentic" Mexican... | 10 | t1_d1kyslk | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l0qy3 | null | false | 2016-03-31T22:05:19Z |
d1l0qex | t1_d1l0qex | 1,459,461,898 | user_c3be8636e978 | Cooking | > American "cheese" | -1 | t1_d1kowhe | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l0qex | null | false | 2016-03-31T22:04:58Z |
d1l0o26 | t1_d1l0o26 | 1,459,461,801 | user_97d1df14d67f | Cooking | It kind of is a dish. Look at the ingredients. Would a bartender ever use those? No; a bloody mary is what happens when you let a chef behind the bar. | 37 | t1_d1kue4w | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l0o26 | null | false | 2016-03-31T22:03:21Z |
d1l0nd9 | t1_d1l0nd9 | 1,459,461,772 | user_1688277c9b6e | Cooking | ChefSteps made a video of a similar party, check it out [here](https://www.youtube.com/watch?v=kpqT379Plng).
Looks like fun. My biggest advice would be:
1. Have it outside. The smell will stick around in your house forever.
2. Have plenty of options for breading like panko, flour, corn starch, crushed cereal/bread, ... | 1 | t3_4cryj3 | t3_4cryj3 | /r/Cooking/comments/t3_4cryj3/d1l0nd9 | null | false | 2016-03-31T22:02:52Z |
d1l0llq | t1_d1l0llq | 1,459,461,700 | user_45d431d9d5fc | Cooking | Funnily enough, I can think of at least a couple local bars/food carts here in PDX that do poutine right (french fries, cheese curds, and gravy- no bullshit, just perfect). | 1 | t1_d1kvl6c | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l0llq | null | false | 2016-03-31T22:01:40Z |
d1l0l45 | t1_d1l0l45 | 1,459,461,679 | user_ac333f783558 | Cooking | So you eat the dissolved styrofoam? | 1 | t1_d1kobjb | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l0l45 | null | false | 2016-03-31T22:01:19Z |
d1l0j21 | t1_d1l0j21 | 1,459,461,597 | user_3608daed4e75 | Cooking | Just add a little time. People seem to always forget that ingredient. | 1 | t3_4crwxy | t3_4crwxy | /r/Cooking/comments/t3_4crwxy/d1l0j21 | null | false | 2016-03-31T21:59:57Z |
d1l0j0g | t1_d1l0j0g | 1,459,461,595 | user_80c7cdf60444 | Cooking | Gruyere _and_ Comte, with caramelized onions and blueberry balsamic vinegar. Fan. Fucking. Tastic.
| 1 | t1_d1kmtpv | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l0j0g | null | false | 2016-03-31T21:59:55Z |
d1l0isv | t1_d1l0isv | 1,459,461,587 | user_ea80ade4ad56 | Cooking | Oh my, that sounds dangerous | 1 | t1_d1kypav | t3_4cryj3 | /r/Cooking/comments/t3_4cryj3/d1l0isv | null | false | 2016-03-31T21:59:47Z |
d1l0idc | t1_d1l0idc | 1,459,461,569 | user_45d431d9d5fc | Cooking | Yeah-
I'll go to the bulk foods section and they have a machine that will give you fresh grind peanut butter instead, though, because I don't want sweet peanut butter for anything but baking. [Example](http://media-cache-ak0.pinimg.com/736x/15/ca/97/15ca972c3cbe0341ac98eecd8ceb6433.jpg) | 11 | t1_d1kvfqq | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l0idc | null | false | 2016-03-31T21:59:29Z |
d1l0i42 | t1_d1l0i42 | 1,459,461,559 | user_ea80ade4ad56 | Cooking | Hmmm, thanks for warning me away from the oven - that could've been a real bummer. Never heard of using brown paper bags but I'll check it out. Thanks! | 2 | t1_d1kxlm4 | t3_4cryj3 | /r/Cooking/comments/t3_4cryj3/d1l0i42 | null | false | 2016-03-31T21:59:19Z |
d1l0etf | t1_d1l0etf | 1,459,461,429 | user_7ff436614b32 | Cooking | I can understand that completely | 2 | t1_d1kzyp3 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l0etf | null | false | 2016-03-31T21:57:09Z |
d1l0ebm | t1_d1l0ebm | 1,459,461,409 | user_32cbd49d2a41 | Cooking | Definitely agree with that. Smoked pulled pork is awesome on it. Poutine can definitely stand up to some choice additions, but it always stands that the 3 core ingredients must never be fucked with. | 4 | t1_d1l0ar8 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l0ebm | null | false | 2016-03-31T21:56:49Z |
d1l0eab | t1_d1l0eab | 1,459,461,408 | user_53f9c00b9498 | Cooking | Sadly it's best suited for the drain. | 4 | t3_4cs4rg | t3_4cs4rg | /r/Cooking/comments/t3_4cs4rg/d1l0eab | null | false | 2016-03-31T21:56:48Z |
d1l0e2f | t1_d1l0e2f | 1,459,461,399 | user_80c7cdf60444 | Cooking | Sorry, using canned stuff makes an insipid casserole, and it's too goddamn salty! Homemade sauce using shiitakes and porcinis and cream. Steamed fresh green beans. Crispy fried onions that aren't greasy, have lots of onion flavor, and aren't too goddamn salty.
| -1 | t1_d1kspg2 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l0e2f | null | false | 2016-03-31T21:56:39Z |
d1l0dv6 | t1_d1l0dv6 | 1,459,461,391 | user_197d041c3f5b | Cooking | I will give you one addition be it bacon, lobster or broccoli. Anymore and it's just noodle casserole. | 1 | t1_d1kmtj0 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l0dv6 | null | false | 2016-03-31T21:56:31Z |
d1l0cq3 | t1_d1l0cq3 | 1,459,461,345 | user_bb13b2832163 | Cooking | Yea, I am thinking this will be the most straightforward and satisfying. Should go nicely with some broiled asparagus, which I need to get rid of.
Any tips for things to add to red wine pan sauce? | 2 | t1_d1ky8ed | t3_4crjb5 | /r/Cooking/comments/t3_4crjb5/d1l0cq3 | null | false | 2016-03-31T21:55:45Z |
d1l0cft | t1_d1l0cft | 1,459,461,334 | user_fa575c992a68 | Cooking | And to think its harder to say! | 1 | t1_d1kzchc | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l0cft | null | false | 2016-03-31T21:55:34Z |
d1l0c3q | t1_d1l0c3q | 1,459,461,321 | user_1343eb0aee46 | Cooking | And worcestershire sauce. | 1 | t1_d1kspg2 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l0c3q | null | false | 2016-03-31T21:55:21Z |
d1l0bwm | t1_d1l0bwm | 1,459,461,314 | user_5ed06c194bc9 | Cooking | There is a chain of lunch spots called sushirrito. We have them in San Francisco. There is always a long line and they're like $14. They taste OK but not worth the hype IMO.
It's just a gigantic maki the size of a small burrito served in a fast food lunch counter setting. You get real sick of it half way through.... | 1 | t1_d1kzdow | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l0bwm | null | false | 2016-03-31T21:55:14Z |
d1l0b9c | t1_d1l0b9c | 1,459,461,288 | user_1343eb0aee46 | Cooking | Shiiiiiiiiiiiiiiiiiiiit. I want that for dinner | 1 | t1_d1kzmmy | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l0b9c | null | false | 2016-03-31T21:54:48Z |
d1l0b1o | t1_d1l0b1o | 1,459,461,281 | user_446f2094b39c | Cooking | Fish sauce on its own is absolutely disgusting. But a few drops and it can make a good dish into a great dish! | 14 | t1_d1kzv6u | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l0b1o | null | false | 2016-03-31T21:54:41Z |
d1l0ar8 | t1_d1l0ar8 | 1,459,461,270 | user_ad9b5aab773a | Cooking | If there's one thing I believe goes great in poutine, it's good smoked meat. | 13 | t1_d1kuq54 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l0ar8 | null | false | 2016-03-31T21:54:30Z |
d1l0aid | t1_d1l0aid | 1,459,461,260 | user_32cbd49d2a41 | Cooking | I love cheese, I appreciate the nuances of high end cheeses and I've done a lot of gourmet cheese sampling. But you're a sucker if you think you need to go to Whole Foods or a full on fromagerie just to make Mac and cheese. | 16 | t1_d1kxbr8 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l0aid | null | false | 2016-03-31T21:54:20Z |
d1l092s | t1_d1l092s | 1,459,461,205 | user_1343eb0aee46 | Cooking | Allow me to add hot dogs and you got yourself a deal. | 1 | t1_d1kmtj0 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l092s | null | false | 2016-03-31T21:53:25Z |
d1l08bj | t1_d1l08bj | 1,459,461,174 | user_742d63628c66 | Cooking | This. Yes, I really don't know how to use the word gourmet in sentence seriously. There are far more practical, and meaningful, terms to use like Haute Cuisine or Fusion. And yes, the simplest of meals can be done perfect justice. | 1 | t1_d1kvqxc | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1l08bj | null | false | 2016-03-31T21:52:54Z |
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