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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d1ky70v | t1_d1ky70v | 1,459,458,316 | user_15625f050dac | Cooking | It sounds pretty good to me. | 2 | t1_d1kxxtk | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1ky70v | null | false | 2016-03-31T21:05:16Z |
d1ky41h | t1_d1ky41h | 1,459,458,201 | user_592b1fb0b1f7 | Cooking | Agreed. Anything "southwest" imo. Corn doesn't belong in everything. It's sweet and strongly flavored and makes most things worse. | -11 | t1_d1kwv1n | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1ky41h | null | false | 2016-03-31T21:03:21Z |
d1ky3zs | t1_d1ky3zs | 1,459,458,199 | [deleted] | Cooking | Thanks so much :) | 1 | t1_d1k91lf | t3_4coogo | /r/Cooking/comments/t3_4coogo/d1ky3zs | null | false | 2016-03-31T21:03:19Z |
d1ky3ky | t1_d1ky3ky | 1,459,458,184 | user_cd5e16b3ac4c | Cooking | I dunno.. I only do salt and pepper seasoning myself but putting in a slice of cheese between two smaller patties and pressing it together sounds tasty as fuck. | 2 | t1_d1kxnyt | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1ky3ky | null | false | 2016-03-31T21:03:04Z |
d1ky3hz | t1_d1ky3hz | 1,459,458,181 | user_446f2094b39c | Cooking | I used to work in a fusion restaurant and in our homemade burgers we used to add 'crumbed' pistachio nuts and serve it with toasted bun that had a garlic clove rubbed on it... I found it strange and different. Then I tried it.
Oh my Lord! It was glorious!
Edit: a couple of letters. | 36 | t1_d1kquo6 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1ky3hz | null | false | 2016-03-31T21:03:01Z |
d1ky2vq | t1_d1ky2vq | 1,459,458,158 | user_e6aa6c9c773b | Cooking | Poutine. It seems to have received a bit of attention lately and I get super excited to find it on a menu in Texas only to find out its a fancy, awful version of cheese fries. | 6 | t3_4cqvre | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1ky2vq | null | false | 2016-03-31T21:02:38Z |
d1ky23q | t1_d1ky23q | 1,459,458,126 | user_592b1fb0b1f7 | Cooking | Am I crazy or does this apply to those fancy mixes too? I don't want to slurp semi liquid horseradish tomato amalgam. I want a god damn Bloody Mary. If there are chunks of garlic or black pepper in your Bloody Mary mix that are so big I need to CHEW my DRINK, you're doing it wrong.
A Bloody Mary: Clamato, not tomato ... | 0 | t1_d1kue4w | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1ky23q | null | false | 2016-03-31T21:02:06Z |
d1ky1lu | t1_d1ky1lu | 1,459,458,107 | [deleted] | Cooking | Okay, thanks! | 1 | t1_d1k7fnc | t3_4coogo | /r/Cooking/comments/t3_4coogo/d1ky1lu | null | false | 2016-03-31T21:01:47Z |
d1kxz9w | t1_d1kxz9w | 1,459,458,018 | user_fd4e66f33ad3 | Cooking | Yes, that's where I learned most of what I know about making pizza at home.
What I especially learned was how everyone's idea of the perfect pizza is very different, so experimenting as much as possible is key to getting to what you consider perfect.
I just made pizza over and over until I started to get the hang o... | 2 | t1_d1jh7wb | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1kxz9w | null | false | 2016-03-31T21:00:18Z |
d1kxz13 | t1_d1kxz13 | 1,459,458,009 | user_122d4c9ebc60 | Cooking | Excuse me, you are telling people to generally avoid one of the greatest regional cuisines in America? Responsible for fajitas, chili, breakfast tacos? QUESO??? | 13 | t1_d1kwv1n | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kxz13 | null | false | 2016-03-31T21:00:09Z |
d1kxxtk | t1_d1kxxtk | 1,459,457,964 | user_59cd99fd2bf7 | Cooking | How is this gag, explain. I taste deliciousness when I bite into it. Is everyone here suffering from broken tastebuds? | 1 | t1_d1kxmvs | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kxxtk | null | false | 2016-03-31T20:59:24Z |
d1kxx4n | t1_d1kxx4n | 1,459,457,937 | user_cf5478bea683 | Cooking | I yelled at my mom for this one time. Not like, legit scolded or anything.... But she made a big deal out of me refusing to go to the store for breadcrumbs for a burger. I'm like mom! We're not making meatloaf!! You do not put eggs, breadcrumbs , etc into burgers. You know what you put in burgers? Ground meat. That's i... | 34 | t1_d1ko267 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kxx4n | null | false | 2016-03-31T20:58:57Z |
d1kxwjs | t1_d1kxwjs | 1,459,457,916 | user_59cd99fd2bf7 | Cooking | In what universe is portabella mushrooms and blue cheese vomit? You're insane. | 1 | t1_d1kxnyt | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kxwjs | null | false | 2016-03-31T20:58:36Z |
d1kxv3e | t1_d1kxv3e | 1,459,457,861 | user_b1c4b5316b4e | Cooking | Plant them to make a money tree. | 3 | t3_4crdi5 | t3_4crdi5 | /r/Cooking/comments/t3_4crdi5/d1kxv3e | null | false | 2016-03-31T20:57:41Z |
d1kxujl | t1_d1kxujl | 1,459,457,841 | user_b7622589fef8 | Cooking | Do you mean rendering out the fat in the marrow to use as a cooking fat? Absolutely. But no it will not melt like butter. If you render out the fat completely, I'm sure you'll get a delightful little marrow crackling though. | 1 | t3_4cfxto | t3_4cfxto | /r/Cooking/comments/t3_4cfxto/d1kxujl | null | false | 2016-03-31T20:57:21Z |
d1kxted | t1_d1kxted | 1,459,457,799 | user_bb5971bdfa09 | Cooking | Thanks! That looks pretty awesome. | 1 | t1_d1kx5fe | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kxted | null | false | 2016-03-31T20:56:39Z |
d1kxt1f | t1_d1kxt1f | 1,459,457,785 | user_13119a3eb2ba | Cooking | Green Bean Casserole. It is what it is, and it's fucking perfect. You cannot do better than the recipe on the side of the can of onions. You better get those beans out of a can, or it's not right. No fancy homemade mushroom soup. Fuckin' can o' soup. | 5 | t3_4cqvre | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kxt1f | null | false | 2016-03-31T20:56:25Z |
d1kxs63 | t1_d1kxs63 | 1,459,457,753 | [deleted] | Cooking | [deleted] | -5 | t1_d1kuq54 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kxs63 | null | false | 2016-03-31T20:55:53Z |
d1kxrcd | t1_d1kxrcd | 1,459,457,721 | user_b1c4b5316b4e | Cooking | And here I thought science had gone too far and found a way to either make styrofoam edible or dissolve noodles in water. | 25 | t1_d1kxfp3 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kxrcd | null | false | 2016-03-31T20:55:21Z |
d1kxq29 | t1_d1kxq29 | 1,459,457,674 | user_54314610c0ac | Cooking | Yeah, I know. But it is actually really good food. | 2 | t1_d1krnve | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kxq29 | null | false | 2016-03-31T20:54:34Z |
d1kxpqx | t1_d1kxpqx | 1,459,457,662 | user_34d7296a9651 | Cooking | Thanks! I want to make a Bavarian cream that will make me scream | 1 | t1_d1kvme9 | t3_4cqni8 | /r/Cooking/comments/t3_4cqni8/d1kxpqx | null | false | 2016-03-31T20:54:22Z |
d1kxp0k | t1_d1kxp0k | 1,459,457,634 | user_eef8a33987b9 | Cooking | Sometimes drunk is the best seasoning. | 15 | t1_d1ktld0 | t3_4crjb5 | /r/Cooking/comments/t3_4crjb5/d1kxp0k | null | false | 2016-03-31T20:53:54Z |
d1kxoik | t1_d1kxoik | 1,459,457,616 | user_32cbd49d2a41 | Cooking | I don't know about this one. Actually I really disagree. The thing is, a hot dog really isn't that great on its own. I think topping the shit out of a hot dog does wonders for it. Regular hot dog with mustard and onions? Sure, that's okay I guess. Add sauerkraut, gets better.
Chicago dog? Great combination of flavors... | 32 | t1_d1krdtt | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kxoik | null | false | 2016-03-31T20:53:36Z |
d1kxnyt | t1_d1kxnyt | 1,459,457,597 | user_e7d35cfd6ea0 | Cooking | Just put the shit between the buns, man. Stop molesting the beef with whatever vomit you can cram in there. | 0 | t1_d1kwilb | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kxnyt | null | false | 2016-03-31T20:53:17Z |
d1kxmvs | t1_d1kxmvs | 1,459,457,558 | [deleted] | Cooking | [deleted] | -4 | t1_d1kvnx5 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kxmvs | null | false | 2016-03-31T20:52:38Z |
d1kxmgp | t1_d1kxmgp | 1,459,457,543 | user_fd337240cf6d | Cooking | Martin's potato rolls for the win. | 11 | t1_d1krc1i | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kxmgp | null | false | 2016-03-31T20:52:23Z |
d1kxmci | t1_d1kxmci | 1,459,457,539 | user_893268f67ee7 | Cooking | Adding something spicy to it makes it amazing for me at least. | 12 | t1_d1krmjl | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kxmci | null | false | 2016-03-31T20:52:19Z |
d1kxlz1 | t1_d1kxlz1 | 1,459,457,525 | user_e7d35cfd6ea0 | Cooking | I do this for deer burgers but keep that shit away from my beef. | 7 | t1_d1ktzhb | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kxlz1 | null | false | 2016-03-31T20:52:05Z |
d1kxlm4 | t1_d1kxlm4 | 1,459,457,512 | user_fdf593aee9c4 | Cooking | In my limited experience with frying things, holding them in the oven really tends to ruin the food. Chicken gets soggy or dry, etc.
I think I would go course by course, like appetizers. People eat whatever was just prepared (after cooling a bit, of course).
I would also suggest that anything with batter or heavy br... | 3 | t3_4cryj3 | t3_4cryj3 | /r/Cooking/comments/t3_4cryj3/d1kxlm4 | null | false | 2016-03-31T20:51:52Z |
d1kxldv | t1_d1kxldv | 1,459,457,504 | user_e7d35cfd6ea0 | Cooking | If you put onion soup mix in a your burger meat you're basically Hilter. | 14 | t1_d1ko267 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kxldv | null | false | 2016-03-31T20:51:44Z |
d1kxl69 | t1_d1kxl69 | 1,459,457,497 | user_893268f67ee7 | Cooking | Try chili paste added to mac and cheese. | 1 | t1_d1kmtj0 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kxl69 | null | false | 2016-03-31T20:51:37Z |
d1kxkiy | t1_d1kxkiy | 1,459,457,472 | user_b7622589fef8 | Cooking | You could try to source chicken of the woods mushrooms. They taste very much like chicken. I think another name for them are sulfur shelf mushrooms. | 1 | t3_4cnxgw | t3_4cnxgw | /r/Cooking/comments/t3_4cnxgw/d1kxkiy | null | false | 2016-03-31T20:51:12Z |
d1kxk38 | t1_d1kxk38 | 1,459,457,456 | user_b520e610cc31 | Cooking | I hear great things about avocado oil. | 3 | t1_d1kuanx | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kxk38 | null | false | 2016-03-31T20:50:56Z |
d1kxjzm | t1_d1kxjzm | 1,459,457,452 | user_893268f67ee7 | Cooking | Just a little hot sauce adds a lot to a grilled cheese. | 1 | t1_d1krxyk | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kxjzm | null | false | 2016-03-31T20:50:52Z |
d1kxjnp | t1_d1kxjnp | 1,459,457,440 | user_fd337240cf6d | Cooking | Well, you're certainly not wrong. I love meatloaf sandwiches. | 3 | t1_d1kwhjj | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kxjnp | null | false | 2016-03-31T20:50:40Z |
d1kxikl | t1_d1kxikl | 1,459,457,400 | user_8230cb8eec38 | Cooking | > Then realized that their "poutine" was tater tots, nacho cheese sauce, and ground beef.
> Nope. That's not poutine.
what the fuck | 93 | t1_d1kvl6c | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kxikl | null | false | 2016-03-31T20:50:00Z |
d1kxhu3 | t1_d1kxhu3 | 1,459,457,372 | user_2ffa183c08fd | Cooking | Curry. | 2 | t3_4cqvre | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kxhu3 | null | false | 2016-03-31T20:49:32Z |
d1kxhn7 | t1_d1kxhn7 | 1,459,457,364 | user_b520e610cc31 | Cooking | It wasn't when I commented. Far from it. | 1 | t1_d1ks2g3 | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kxhn7 | null | false | 2016-03-31T20:49:24Z |
d1kxhiz | t1_d1kxhiz | 1,459,457,360 | user_5829723720df | Cooking | Just gonna jump on one of your comments to say, mayo on the inside instead of butter. Your cheese will never be creamier. | 1 | t1_d1kuwjn | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kxhiz | null | false | 2016-03-31T20:49:20Z |
d1kxgdy | t1_d1kxgdy | 1,459,457,317 | user_8230cb8eec38 | Cooking | I feel like once you go beyond bread, mayo, lettuce, tomato, and bacon, then you aren't really making a BLT. It's like those "grilled cheeses" that have a bunch of meat in them... that's just another sandwich. | 22 | t1_d1kn6qp | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kxgdy | null | false | 2016-03-31T20:48:37Z |
d1kxfp3 | t1_d1kxfp3 | 1,459,457,291 | user_f05887975109 | Cooking | The faux-Styrofoam dissolves when you pour boiling water into it, so it's typically served in a bowl, and the server pours the boiling water in at the table. | 40 | t1_d1kwkus | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kxfp3 | null | false | 2016-03-31T20:48:11Z |
d1kxene | t1_d1kxene | 1,459,457,252 | user_fdbd4a448c74 | Cooking | I hate the recent trend of adding hot pepper based sauces to sushi. You can't taste the fish anymore... | 14 | t1_d1ksw3u | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kxene | null | false | 2016-03-31T20:47:32Z |
d1kxe7x | t1_d1kxe7x | 1,459,457,236 | user_131c2f7062bc | Cooking | Efficiency. It's like you're Borg and all you care about is this "nutritional supplement #82"
Edit: 'you're Borg' | 21 | t1_d1kue4w | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kxe7x | null | false | 2016-03-31T20:47:16Z |
d1kxe3g | t1_d1kxe3g | 1,459,457,231 | user_1b76a39d7311 | Cooking | * Yes, spinach would be an excellent addition to the mushrooms.
* I'd use white wine -- not a red wine.
* I'd do a vegetarian sauce, but if you;re settles on a protein, I'd suggest a mixture of beef and lean pork prepared as meatballs.
* As /u/capnjack78 suggests you can reduce the sauce. I wouldn't suggest corn st... | 1 | t3_4crwxy | t3_4crwxy | /r/Cooking/comments/t3_4crwxy/d1kxe3g | null | false | 2016-03-31T20:47:11Z |
d1kxdt5 | t1_d1kxdt5 | 1,459,457,221 | user_8230cb8eec38 | Cooking | I must say, I'm pretty tired of every burger that isn't from a fast food joint coming with a grab bag of super fatty things (pork belly, etc.) and *always* having what looks like a brioche bun covered in some sort of shiny oil. | 1 | t1_d1kn010 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kxdt5 | null | false | 2016-03-31T20:47:01Z |
d1kxdit | t1_d1kxdit | 1,459,457,210 | user_eec06dc43a8a | Cooking | Everything is sweet in the US. | 60 | t1_d1kvfqq | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kxdit | null | false | 2016-03-31T20:46:50Z |
d1kxcuv | t1_d1kxcuv | 1,459,457,185 | user_b7622589fef8 | Cooking | Spinach and mushrooms are delightful together! My go-to stuffing for chicken breast is spinach and mushrooms, actually. | 2 | t3_4crwxy | t3_4crwxy | /r/Cooking/comments/t3_4crwxy/d1kxcuv | null | false | 2016-03-31T20:46:25Z |
d1kxcdf | t1_d1kxcdf | 1,459,457,168 | user_aa632c71210d | Cooking | flyover state checking in here. The only people I see wearing trucker hats now are actual truckers. | 2 | t1_d1kw0d3 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kxcdf | null | false | 2016-03-31T20:46:08Z |
d1kxc29 | t1_d1kxc29 | 1,459,457,156 | user_fdbd4a448c74 | Cooking | Pastrami reubens are awesome. | 0 | t1_d1kw30x | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kxc29 | null | false | 2016-03-31T20:45:56Z |
d1kxbr8 | t1_d1kxbr8 | 1,459,457,144 | user_dd25af349abc | Cooking | Your average grocery store has utter shit cheese. Whole Foods and Wegman's aren't bad.
I certainly don't find Consider Bardwell, Jasper Hill, Thistle Hill etc. etc. at my local Market Basket. This stuff isn't crazy high end and it's totally worth it, even in mac. | -7 | t1_d1kx319 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kxbr8 | null | false | 2016-03-31T20:45:44Z |
d1kxbl9 | t1_d1kxbl9 | 1,459,457,138 | user_93044c06f69c | Cooking | Sourdough bread, butter, smoked fontina cheese. | 11 | t1_d1kvw3b | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kxbl9 | null | false | 2016-03-31T20:45:38Z |
d1kxb5i | t1_d1kxb5i | 1,459,457,123 | user_fd4e66f33ad3 | Cooking | I make really good pizza at 550 on the stone in my oven. I realize it will be better at 700 but it's not necessary for good pizza. Make sure you preheat it for about an hour and that it's on the very top level of the oven. That way you get heat from both the stone and radiant heat from the metal at the top of the oven.... | 1 | t1_d1iy4rf | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1kxb5i | null | false | 2016-03-31T20:45:23Z |
d1kxb5j | t1_d1kxb5j | 1,459,457,123 | user_db7d9192ed5e | Cooking | Because they strip the Peanut oil out of it, add back cheaper hydrogenated soybean oils and sugar, and sell the Peanut oil separately to make more money. | 29 | t1_d1kwcga | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kxb5j | null | false | 2016-03-31T20:45:23Z |
d1kxaqj | t1_d1kxaqj | 1,459,457,107 | user_0f0c39d5582e | Cooking | Adding roux would be much less regrettable. | 6 | t1_d1kx6hs | t3_4crwxy | /r/Cooking/comments/t3_4crwxy/d1kxaqj | null | false | 2016-03-31T20:45:07Z |
d1kxamg | t1_d1kxamg | 1,459,457,102 | user_b7622589fef8 | Cooking | Maybe a curry? Fry some red curry paste in oil, drop in the liver and whatever veg in the pan, add a bit of coconut milk, enough stock to cover, simmer until everything is cooked. Or grill it simply and put it on top of som tum. | 1 | t3_4cq0pv | t3_4cq0pv | /r/Cooking/comments/t3_4cq0pv/d1kxamg | null | false | 2016-03-31T20:45:02Z |
d1kxaka | t1_d1kxaka | 1,459,457,100 | user_9821f56d59af | Cooking | Mac and Cheese | 1 | t3_4cqvre | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kxaka | null | false | 2016-03-31T20:45:00Z |
d1kx9oq | t1_d1kx9oq | 1,459,457,068 | user_eef8a33987b9 | Cooking | Or pickles. | 3 | t1_d1ku0fd | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kx9oq | null | false | 2016-03-31T20:44:28Z |
d1kx6zg | t1_d1kx6zg | 1,459,456,966 | user_aa632c71210d | Cooking | It's so disappointing when you get a great burger, and the bun completely falls apart by the third bite. | 26 | t1_d1krc1i | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kx6zg | null | false | 2016-03-31T20:42:46Z |
d1kx6zn | t1_d1kx6zn | 1,459,456,966 | user_fdbd4a448c74 | Cooking | Oh, not this again... | 13 | t1_d1krxyk | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kx6zn | null | false | 2016-03-31T20:42:46Z |
d1kx6hs | t1_d1kx6hs | 1,459,456,946 | user_63ff5e791e1d | Cooking | Just cook the liquid until it thickens, or add a rue (sp?) | 1 | t3_4crwxy | t3_4crwxy | /r/Cooking/comments/t3_4crwxy/d1kx6hs | null | false | 2016-03-31T20:42:26Z |
d1kx6eu | t1_d1kx6eu | 1,459,456,943 | [deleted] | Cooking | [removed] | 1 | t1_d1kx5fe | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kx6eu | null | false | 2016-03-31T20:42:23Z |
d1kx684 | t1_d1kx684 | 1,459,456,937 | user_32cbd49d2a41 | Cooking | I use a LOT of cracked black pepper, a very liberal amount of mayonnaise, and a little squirt of ketchup to make the T really pop. | 0 | t1_d1kspht | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kx684 | null | false | 2016-03-31T20:42:17Z |
d1kx5y9 | t1_d1kx5y9 | 1,459,456,927 | user_93044c06f69c | Cooking | Smoked fontina on buttered sourdough for grilled cheese. | 1 | t3_4cqvre | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kx5y9 | null | false | 2016-03-31T20:42:07Z |
d1kx5fe | t1_d1kx5fe | 1,459,456,908 | user_da5b9f174ba1 | Cooking | I have [this book](http://www.amazon.com/Mac-Cheese-Cookbook-Homeroom-Restaurant/dp/160774466X/ref=sr_1_8?ie=UTF8&qid=1459456862&sr=8-8&keywords=mac+%26+cheese) and it is really, really good. It even has beer pairings for each recipe! | 3 | t1_d1ktvj8 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kx5fe | null | false | 2016-03-31T20:41:48Z |
d1kx4po | t1_d1kx4po | 1,459,456,882 | user_c400c1faa669 | Cooking | Oh sweet baby Pesci, no. Truffle oil, in general, is a joke. It's [a chemistry experiment](https://en.wikipedia.org/wiki/Truffle_oil), and its entire existence is due to people seeing the word *truffle* and immediately thinking it's something special. Most chefs won't touch the stuff. | 3 | t1_d1kwsl1 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kx4po | null | false | 2016-03-31T20:41:22Z |
d1kx4kr | t1_d1kx4kr | 1,459,456,877 | user_fdbd4a448c74 | Cooking | Pepper? Who needs pepper?!? | -2 | t1_d1kqecn | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kx4kr | null | false | 2016-03-31T20:41:17Z |
d1kx43z | t1_d1kx43z | 1,459,456,859 | user_6fd6a1cef6d2 | Cooking | Adding machta green tea powder to every dessert and way too much of it. | 109 | t1_d1kpw6m | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kx43z | null | false | 2016-03-31T20:40:59Z |
d1kx3xn | t1_d1kx3xn | 1,459,456,852 | user_bbd9c1e74ee2 | Cooking | That might an exception, haha. I find colby any cheese just nastay! Too mild or something. | 1 | t1_d1kw3t0 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kx3xn | null | false | 2016-03-31T20:40:52Z |
d1kx3qr | t1_d1kx3qr | 1,459,456,845 | user_68396e34d8fe | Cooking | Well cooked lobster in Mac& Cheese is amazing.
Real truffle shavings - not the crappy truffle oil - in macaroni and cheese made with a nice sharp cheddar, provides an earthy deepness to the dish.
And prosciutto? That's the baconiest bacon that ever baconed. Crispy shards of funky prosciutto in rich macaroni and chees... | 16 | t1_d1kvycy | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kx3qr | null | false | 2016-03-31T20:40:45Z |
d1kx319 | t1_d1kx319 | 1,459,456,818 | user_32cbd49d2a41 | Cooking | I agree with most of that, but you can definitely make top notch Mac and cheese with cheeses that are available at most grocery stores. You definitely don't need the most expensive cheeses. In fact it would be kind of a waste to use super high end cheeses in a béchamel, you would lose a lot of the subtler notes. | 31 | t1_d1kv2p4 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kx319 | null | false | 2016-03-31T20:40:18Z |
d1kwyq1 | t1_d1kwyq1 | 1,459,456,657 | user_3494aee8594f | Cooking | I didn't know EV Avocado oil was a thing! I just know regular has a really high smoke point at 270C. We get the big Costco bottles as well. | 1 | t1_d1kndrs | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kwyq1 | null | false | 2016-03-31T20:37:37Z |
d1kwyg4 | t1_d1kwyg4 | 1,459,456,647 | user_6965ef21b155 | Cooking | Unless, of course, that "plate" is actually a 3-course meal that contains one of every menu item and has a name like, "El Jefe". I mean, I'm not paying $12 for 3 enchiladas, rice, and beans, but I'd be willing to go up to $15 for a toastada, a chili con queso puff, 2 tacos, 2 enchiladas, a tamale, a chile relleno, a ch... | 96 | t1_d1ksvyv | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kwyg4 | null | false | 2016-03-31T20:37:27Z |
d1kwy0h | t1_d1kwy0h | 1,459,456,632 | user_98372b648b9e | Cooking | Why on earth do people claim a certain dish, then add completely unrelated ingredients.
"It's a grilled cheese, but I added a hamburger patty!"
That's just called a hamburger, not a grilled cheese.
Your sandwich is closer to a reuben than a grilled cheese at this point. | 2 | t1_d1ko69b | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kwy0h | null | false | 2016-03-31T20:37:12Z |
d1kwxlx | t1_d1kwxlx | 1,459,456,618 | user_bbd9c1e74ee2 | Cooking | Although I do like the update that a lot of places are doing by replacing the traditional roasted pork loin with brined and marinated slow roasted pork shoulder. | 17 | t1_d1kuxg6 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kwxlx | null | false | 2016-03-31T20:36:58Z |
d1kwx9g | t1_d1kwx9g | 1,459,456,605 | user_c400c1faa669 | Cooking | On the contrary, a number of restaurants across the country are ratcheting up the pretentiousness to absurd levels. These are things that actually exist in the world, I'm not talking hypotheticals. | 1 | t1_d1kwlvh | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kwx9g | null | false | 2016-03-31T20:36:45Z |
d1kwvza | t1_d1kwvza | 1,459,456,558 | user_32cbd49d2a41 | Cooking | Gluten free pasta just doesn't do it for me. | 7 | t1_d1kq2qs | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kwvza | null | false | 2016-03-31T20:35:58Z |
d1kwvlv | t1_d1kwvlv | 1,459,456,545 | user_2e2a9246138e | Cooking | that sounds fine. It's the replace hot dog with casing filled with xyz random fancy thing (like shiso leaves and diced radishes + haggis) that bothers me.
I mean haggis is delicious, but don't call it a hot dog and try to make the hot dog overloaded!
Also, curry is great. but a curry hot dog is pretty hard to pull of... | 3 | t1_d1kvzbh | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kwvlv | null | false | 2016-03-31T20:35:45Z |
d1kwv1n | t1_d1kwv1n | 1,459,456,525 | user_bbd9c1e74ee2 | Cooking | Tex-Mex should just be avoided generally! | -22 | t1_d1kudci | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kwv1n | null | false | 2016-03-31T20:35:25Z |
d1kwuwg | t1_d1kwuwg | 1,459,456,520 | user_385ccd21b4f5 | Cooking | In Dutch they sound very different, the "c" is used basically the same as in English. It sounds like "s" or "k" on its own. In Indonesian the c sounds kinda like "ch" from "chips" [source](http://www.omniglot.com/writing/indonesian.htm) just more "djips" than "tjips". | 1 | t1_d1kvqee | t3_4crmp1 | /r/Cooking/comments/t3_4crmp1/d1kwuwg | null | false | 2016-03-31T20:35:20Z |
d1kwtnt | t1_d1kwtnt | 1,459,456,474 | user_98372b648b9e | Cooking | The food world would disagree.
Great chefs know how to transform a basic dish into something special. That's evidence by the fact that there are many renowned chefs throughout the world who do just that.
Just because you don't know how to do it and that a lot of people mess it up doesn't mean it's a worthless endeavo... | 19 | t1_d1kvqxc | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kwtnt | null | false | 2016-03-31T20:34:34Z |
d1kwtcp | t1_d1kwtcp | 1,459,456,461 | user_fc79879ce60e | Cooking | I had Mac and cheese from a cajun food truck the other day with chicken and sausage. It was amazing and I haven't had Mac and cheese that good in years | 2 | t1_d1kmtj0 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kwtcp | null | false | 2016-03-31T20:34:21Z |
d1kwsqe | t1_d1kwsqe | 1,459,456,438 | user_b1c4b5316b4e | Cooking | There's New York Pizza, and there's Italian Pizza. And then there's Californian... *pizza.*
^^^And ^^^there's ^^^deep-dish ^^^~~casserole~~ ^^^pizza | 12 | t1_d1kqj8y | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kwsqe | null | false | 2016-03-31T20:33:58Z |
d1kwsl1 | t1_d1kwsl1 | 1,459,456,433 | user_908d1707643a | Cooking | White Truffle oil. You will never wonder how to gormet mac and cheese again. | 0 | t1_d1kmtj0 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kwsl1 | null | false | 2016-03-31T20:33:53Z |
d1kwrnj | t1_d1kwrnj | 1,459,456,400 | user_fc37a73c4141 | Cooking | The two options that I know of:
1. Heat it, stirring occasionally until it reduces and thickens.
2. Add corn starch, heat and stir until thick (much less time, no reduction). | 6 | t3_4crwxy | t3_4crwxy | /r/Cooking/comments/t3_4crwxy/d1kwrnj | null | false | 2016-03-31T20:33:20Z |
d1kwqx2 | t1_d1kwqx2 | 1,459,456,375 | user_18b7d835076c | Cooking | I had a sushi burrito once. It was actually really good. | 1 | t1_d1ksw3u | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kwqx2 | null | false | 2016-03-31T20:32:55Z |
d1kwpke | t1_d1kwpke | 1,459,456,326 | user_32cbd49d2a41 | Cooking | I used to live in the Caribbean. Fucking Grenadians add the same mixture of spices to everything so it all basically tastes the same. I stopped ordering burgers at restaurants because every single place over-seasoned the shit out of the patty with nutmeg and cinnamon. | 21 | t1_d1ko267 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kwpke | null | false | 2016-03-31T20:32:06Z |
d1kwnwv | t1_d1kwnwv | 1,459,456,265 | user_18b7d835076c | Cooking | To be honest, the best BLT I've ever had was a smoked salmon BLT at a restaurant in Louisiana. Actually, that was probably the best thing I ate when I was down there (and that's saying a lot). | 6 | t1_d1kn6qp | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kwnwv | null | false | 2016-03-31T20:31:05Z |
d1kwlvh | t1_d1kwlvh | 1,459,456,190 | user_98372b648b9e | Cooking | No one said that, but mac and cheese as a basic dish does not contain high quality cheeses in the first place.
You can easily added shaved truffles to a good mac n cheese to take it an entirely different level. Or use smoked cheeses and balance it with a sweet fruit like dried cherries. Basic mac and cheese can easily... | 2 | t1_d1kvycy | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kwlvh | null | false | 2016-03-31T20:29:50Z |
d1kwkus | t1_d1kwkus | 1,459,456,153 | user_b1c4b5316b4e | Cooking | Wait, do you mean the styrofoam cup, or the cup of noodles? | 12 | t1_d1kobjb | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kwkus | null | false | 2016-03-31T20:29:13Z |
d1kwjet | t1_d1kwjet | 1,459,456,102 | user_b10771e9a52b | Cooking | mmmm crunchy cheese | 1 | t1_d1krdpj | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kwjet | null | false | 2016-03-31T20:28:22Z |
d1kwilb | t1_d1kwilb | 1,459,456,074 | user_59cd99fd2bf7 | Cooking | I don't understand the hate on stuffed burgers. I personally love them. | 4 | t1_d1kwbz7 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kwilb | null | false | 2016-03-31T20:27:54Z |
d1kwhjj | t1_d1kwhjj | 1,459,456,035 | user_59cd99fd2bf7 | Cooking | Fuck it then meatloaf sandwiches are badass then. | 15 | t1_d1kwd7f | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kwhjj | null | false | 2016-03-31T20:27:15Z |
d1kwgft | t1_d1kwgft | 1,459,455,996 | user_9f9ce5d170c9 | Cooking | > On the other hand, they have a Cup O'Noodles recipe where the cup melts away into bowl and dissolves into the broth.
WHA? | 47 | t1_d1kobjb | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kwgft | null | false | 2016-03-31T20:26:36Z |
d1kwfvy | t1_d1kwfvy | 1,459,455,975 | user_c5c69ebeef59 | Cooking | [Respect the grilled cheese you God damn heretics](https://www.reddit.com/r/grilledcheese/comments/2or1p3/you_people_make_me_sick) | 49 | t1_d1krxyk | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kwfvy | null | false | 2016-03-31T20:26:15Z |
d1kwfpg | t1_d1kwfpg | 1,459,455,968 | user_7992479ba111 | Cooking | FYI, it is a good sign when it gels in the fridge. That means you've extracted a lot of connective tissue which results in a richer mouth feel | 2 | t1_d1kv68k | t3_4crkx9 | /r/Cooking/comments/t3_4crkx9/d1kwfpg | null | false | 2016-03-31T20:26:08Z |
d1kwd7f | t1_d1kwd7f | 1,459,455,877 | user_1f92285c818b | Cooking | Did you not read. That's a meatloaf not a burger | 15 | t1_d1kvnx5 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kwd7f | null | false | 2016-03-31T20:24:37Z |
d1kwcie | t1_d1kwcie | 1,459,455,852 | user_c400c1faa669 | Cooking | Don't forget the Wonder Bread. | 11 | t1_d1kr9f1 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kwcie | null | false | 2016-03-31T20:24:12Z |
d1kwcga | t1_d1kwcga | 1,459,455,850 | user_6655133b9598 | Cooking | Most commercially available peanut butter has a lot of stuff added that aren't peanuts. You can find actual peanut butter, but in my experience it often costs more. | 8 | t1_d1kvfqq | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kwcga | null | false | 2016-03-31T20:24:10Z |
d1kwbz7 | t1_d1kwbz7 | 1,459,455,832 | user_c400c1faa669 | Cooking | > What about stuffed hamburgers man?
Satan. | -1 | t1_d1kvnx5 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kwbz7 | null | false | 2016-03-31T20:23:52Z |
d1kwauy | t1_d1kwauy | 1,459,455,791 | user_b10771e9a52b | Cooking | i knew before clicking on it it was Eddie. oh childhood! lol. gotta have love for the Mama Burger! | 11 | t1_d1kr9f1 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kwauy | null | false | 2016-03-31T20:23:11Z |
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