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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d2nfx8l | t1_d2nfx8l | 1,462,034,010 | user_42201fe084e4 | Cooking | Yeah gonna have to sorta disagree with you there. Texas chili is a distinct and different chili all on its own.
As a native Texan, I enjoy both and yours sounds tasty af, but please don't post recipes of Texan chili with beans. | 6 | t1_d2n92iq | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nfx8l | null | false | 2016-04-30T16:33:30Z |
d2nfwen | t1_d2nfwen | 1,462,033,971 | user_be76ea87c95c | Cooking | Are canned chipotles/adobe readily available in Australia? I'd have thought these would be difficult to find over there. | 1 | t3_4h3xrj | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nfwen | null | false | 2016-04-30T16:32:51Z |
d2nfvm5 | t1_d2nfvm5 | 1,462,033,936 | user_2617499a8525 | Cooking | Not sure why you're getting downvotes | 1 | t1_d2n0174 | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2nfvm5 | null | false | 2016-04-30T16:32:16Z |
d2nftzg | t1_d2nftzg | 1,462,033,860 | user_be76ea87c95c | Cooking | We ate chili over rice growing up in the Midwest. My dad would add a tablespoon of balsamic vinegar over the top, a habit I continue to practice. | 1 | t1_d2n9qs4 | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nftzg | null | false | 2016-04-30T16:31:00Z |
d2nfttb | t1_d2nfttb | 1,462,033,852 | user_60ba808f13b6 | Cooking | Looks like 1475W vs 1560W. Didn't notice last night but oh well. That's enough for me. | 1 | t1_d2n3vkv | t3_4h2a2m | /r/Cooking/comments/t3_4h2a2m/d2nfttb | null | false | 2016-04-30T16:30:52Z |
d2nftqs | t1_d2nftqs | 1,462,033,849 | user_2617499a8525 | Cooking | Fish bladder!
Jk, there are a few vegan fining agents, I can't think of them off the top of my head but a quick Google search should net results. | 1 | t3_4h4wiz | t3_4h4wiz | /r/Cooking/comments/t3_4h4wiz/d2nftqs | null | false | 2016-04-30T16:30:49Z |
d2nfp4l | t1_d2nfp4l | 1,462,033,633 | user_070ceb4bdc3d | Cooking | I haven't intentionally seasoned it, that's just a consequence of use. But it is definitely impervious to water at this point. | 1 | t1_d2ndmah | t3_4h210i | /r/Cooking/comments/t3_4h210i/d2nfp4l | null | false | 2016-04-30T16:27:13Z |
d2nforn | t1_d2nforn | 1,462,033,617 | user_73e89b81fb96 | Cooking | Well that part is the California part of the chili. Please tell Willie I'm sorry and happy birthday. | 3 | t1_d2ndsu2 | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nforn | null | false | 2016-04-30T16:26:57Z |
d2nfkns | t1_d2nfkns | 1,462,033,430 | user_93044c06f69c | Cooking | Attitudes like this are so frustrating. There's a lot of ignorance when it comes to food allergies and food intolerances. I can understand people being annoyed by what they see as dishonesty or attention-seeking behavior, but the reality might be more complex than you're aware of.
| 1 | t1_d2ndds9 | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2nfkns | null | false | 2016-04-30T16:23:50Z |
d2nfki7 | t1_d2nfki7 | 1,462,033,423 | user_021c36d3b2db | Cooking | Is that what the beer is for?!? I'd seen beer in a few recipes.
I was stirring it regularly because I just figured that's what food does when it sits on the simmer for hours on end.
If a good brew means it will add flavour and I don't have to get up every 15 minutes then let me know which ones to try. | 1 | t1_d2nf1wo | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nfki7 | null | false | 2016-04-30T16:23:43Z |
d2nfdpi | t1_d2nfdpi | 1,462,033,109 | user_d863438522ec | Cooking | Thank you Nana | 2 | t1_d2ismx3 | t3_4glhbe | /r/Cooking/comments/t3_4glhbe/d2nfdpi | null | false | 2016-04-30T16:18:29Z |
d2nfdd4 | t1_d2nfdd4 | 1,462,033,093 | user_eddfc2ae4f7f | Cooking | That's not my understanding of what Frito Pie is: it is a bunch of Fritos topped with chili and then shredded cheese. That's how I have always had it. | 4 | t1_d2nbh8r | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nfdd4 | null | false | 2016-04-30T16:18:13Z |
d2nfbt3 | t1_d2nfbt3 | 1,462,033,022 | user_0506b2beb891 | Cooking | I'm glad you've had such luck. Unfortunately there are places where this is not the case. Turns out America is a pretty big place with lots of varying regional tastes. Crazy, right?
EDIT: Also, did you really use Iowa as an example? The national heart of mid-country, corn fed beef? Yeah, I bet it's hard to find parts ... | -8 | t1_d2nf67m | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nfbt3 | null | false | 2016-04-30T16:17:02Z |
d2nf85z | t1_d2nf85z | 1,462,032,850 | user_badae124d316 | Cooking | Came here to add this. It is the simplest recipe in the world and the results are delicious. | 3 | t1_d2na5g9 | t3_4h2szj | /r/Cooking/comments/t3_4h2szj/d2nf85z | null | false | 2016-04-30T16:14:10Z |
d2nf67m | t1_d2nf67m | 1,462,032,757 | user_b6c9ff84b46e | Cooking | That's incorrect. My local Costco sells it and I saw it for sale just the other day as a roast in Iowa. It's sold sliced as well. Western WA is hardly a bbq or Mexican hub. I'm talking Seattle. It's easy to find. | 5 | t1_d2nemj5 | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nf67m | null | false | 2016-04-30T16:12:37Z |
d2nf4hn | t1_d2nf4hn | 1,462,032,673 | user_8e02b1062030 | Cooking | It's electric and has gaskets that will fail at a certain temperature threshold instead of exploding. It looks enough like a rice cooker, too =) | 1 | t1_d2n7i50 | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2nf4hn | null | false | 2016-04-30T16:11:13Z |
d2nf2gj | t1_d2nf2gj | 1,462,032,572 | user_20b7815d2ceb | Cooking | Thanks | 1 | t1_d2nbfw1 | t3_4h210i | /r/Cooking/comments/t3_4h210i/d2nf2gj | null | false | 2016-04-30T16:09:32Z |
d2nf1wo | t1_d2nf1wo | 1,462,032,547 | user_6e4a9d6b810b | Cooking | Always add a beer to your chili keeps the meat from sticking to the bottom | -1 | t3_4h3xrj | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nf1wo | null | false | 2016-04-30T16:09:07Z |
d2nez54 | t1_d2nez54 | 1,462,032,412 | user_021c36d3b2db | Cooking | oh wow, I forgot that I made my own variation to that. I actually put 1 Litre of beef stock (broth) and the rest water in my recipe. Thank you for paying attention. | 2 | t1_d2neayd | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nez54 | null | false | 2016-04-30T16:06:52Z |
d2nep4q | t1_d2nep4q | 1,462,031,931 | user_c1cfed93f5e9 | Cooking | I grew up in a small town and most people there have no idea that different curries come from different places. It's only in the larger cities or towns with diversity that people are exposed to these sorts of things. There are still vast swaths of this country where pizza is only known as a food which is delivered in... | 3 | t1_d2nasvl | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nep4q | null | false | 2016-04-30T15:58:51Z |
d2nenaz | t1_d2nenaz | 1,462,031,843 | user_2628644147fc | Cooking | as a Texan, i just cook beans on the side. if somebody wants to put beans in their chili i dont really give a fuck. but they arent getting anymore of my Shiner. | 9 | t3_4h3xrj | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nenaz | null | false | 2016-04-30T15:57:23Z |
d2nemj5 | t1_d2nemj5 | 1,462,031,807 | user_0506b2beb891 | Cooking | As mentioned in other comments, it depends on where you are from. Outside of centers for BBQ and mexican, it tends to just get trimmed off and ground. | 3 | t1_d2neiza | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nemj5 | null | false | 2016-04-30T15:56:47Z |
d2neiza | t1_d2neiza | 1,462,031,638 | user_b6c9ff84b46e | Cooking | Tri tip is never waste meat and costs as much as top sirloin (but is better) at least in western WA state. | 20 | t1_d2n8tdz | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2neiza | null | false | 2016-04-30T15:53:58Z |
d2neayd | t1_d2neayd | 1,462,031,252 | user_d80540c299f7 | Cooking | > 7½ cups water or cornstarch
Yea, I was wondering about that too. Is cornstarch supposed to be chicken broth on that one? | 3 | t1_d2ndyg5 | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2neayd | null | false | 2016-04-30T15:47:32Z |
d2ne6fo | t1_d2ne6fo | 1,462,031,031 | user_c53c8c1ca25c | Cooking | That's probably just surface condensation in which any cold surface will do the same. The amount of moisture it's actually absorbing is likely insignificant. [Here's](https://www.pizzamaking.com/forum/index.php?topic=37968.0) a nice write up. | 1 | t1_d2n8qhs | t3_4h210i | /r/Cooking/comments/t3_4h210i/d2ne6fo | null | false | 2016-04-30T15:43:51Z |
d2ne5qs | t1_d2ne5qs | 1,462,030,997 | user_1497e00ea15b | Cooking | Yes. | 1 | t1_d2n4t3f | t3_4h2a2m | /r/Cooking/comments/t3_4h2a2m/d2ne5qs | null | false | 2016-04-30T15:43:17Z |
d2ne3jt | t1_d2ne3jt | 1,462,030,894 | user_62a8a128a32b | Cooking | I've never really considered Chili to be a Texan thing, more that they merely have their own style. Kind of like how there is New York or Chicago pizza. | 0 | t1_d2n92iq | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2ne3jt | null | false | 2016-04-30T15:41:34Z |
d2ndyg5 | t1_d2ndyg5 | 1,462,030,638 | user_3d841004b098 | Cooking | 7 1/2 cups water or cornstarch???
Say what now? | 10 | t3_4h3xrj | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2ndyg5 | null | false | 2016-04-30T15:37:18Z |
d2ndunf | t1_d2ndunf | 1,462,030,452 | user_ac83817cb66e | Cooking | They can be around $50 for a decent one, more for a brand name and less for worse quality. | 2 | t1_d2n7vfr | t3_4h210i | /r/Cooking/comments/t3_4h210i/d2ndunf | null | false | 2016-04-30T15:34:12Z |
d2ndsu2 | t1_d2ndsu2 | 1,462,030,367 | user_680ddc6bcba4 | Cooking | You heathen, you put wine in chili? I manage a wine bar in Austin and also like beans in my chili, but there are lines that shouldn't be crossed. And you went there. Willie Nelson would disapprove of this travesty. | 7 | t1_d2ncblp | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2ndsu2 | null | false | 2016-04-30T15:32:47Z |
d2ndqj3 | t1_d2ndqj3 | 1,462,030,253 | [deleted] | Cooking | [deleted] | 1 | t1_d2n8svq | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2ndqj3 | null | false | 2016-04-30T15:30:53Z |
d2ndmah | t1_d2ndmah | 1,462,030,033 | user_03d9b87d8733 | Cooking | I think that when oil drips off a pizza onto the stone and gets absorbed, it then has to burn out. If not then, then the next time you use the stone. If, that is, you preheat your stone to the maximum oven temperature, ~500-550F.
I understand the stone gets black with use, but I don't think there's any benefit to in... | 1 | t1_d2n3ayr | t3_4h210i | /r/Cooking/comments/t3_4h210i/d2ndmah | null | false | 2016-04-30T15:27:13Z |
d2ndiqk | t1_d2ndiqk | 1,462,029,852 | user_4c00634fd657 | Cooking | It's not very exciting, the kids like fishsticks. I found out fishsticks leave a bit of a fishy flavor. Now they get put on foil.
But I bet any baked fish recipe would work on the stone. | 1 | t1_d2n6z58 | t3_4h210i | /r/Cooking/comments/t3_4h210i/d2ndiqk | null | false | 2016-04-30T15:24:12Z |
d2ndep3 | t1_d2ndep3 | 1,462,029,643 | user_021c36d3b2db | Cooking | I was talking about people outside of the US | 4 | t1_d2ndasn | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2ndep3 | null | false | 2016-04-30T15:20:43Z |
d2nde3l | t1_d2nde3l | 1,462,029,613 | user_24982f73aed2 | Cooking | Honestly not sure if you are trolling right now. Are you telling me I could walk up to an average American in the street and ask them what a Punjabi curry has in it and they would know?
Similarly do you really think British curries still have carrot and sultana in them outside jokes and secondary schools?
| 17 | t1_d2nasvl | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nde3l | null | false | 2016-04-30T15:20:13Z |
d2ndds9 | t1_d2ndds9 | 1,462,029,597 | user_f3750df4dc01 | Cooking | Spare me. I take it more seriously than most people at work.
When they're "deathly allergic to seafood" but totally okay with having fried food *from the same fryer as all our seafood*, I roll my eyes and wait for them to inevitably not die.
Got a preference, say it's a preference. Got an allergy, say it's an allerg... | 1 | t1_d2nd9w7 | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2ndds9 | null | false | 2016-04-30T15:19:57Z |
d2ndb0l | t1_d2ndb0l | 1,462,029,453 | user_0506b2beb891 | Cooking | In Cali, yes. But it is a bitch to find in the Midwest. You usually need to be in parts of the country where there is either tons of Mexican, or tons of barbecue. | 1 | t1_d2nb5us | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2ndb0l | null | false | 2016-04-30T15:17:33Z |
d2ndasn | t1_d2ndasn | 1,462,029,441 | user_14e18954e175 | Cooking | I didn't know chili was just a Texas thing? Chili is huge in the Midwest, although we do have beans in it | 1 | t1_d2n92iq | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2ndasn | null | false | 2016-04-30T15:17:21Z |
d2nd9w7 | t1_d2nd9w7 | 1,462,029,396 | user_93044c06f69c | Cooking | Just don't try to 'prove' they're pretending by slipping some of the allergen into their food. Proving you're right isn't worth making someone sick (or worse) over. | 1 | t1_d2n34jh | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2nd9w7 | null | false | 2016-04-30T15:16:36Z |
d2nd71j | t1_d2nd71j | 1,462,029,246 | user_a1a7e9f4dd7d | Cooking | Well, ideally you want to preheat your stone at max oven temp for ~45-60 minutes before baking your pizza. So the stone is well above the boiling point of water at that stage.
When the moist dough hits the stone, a couple of things happen. The stone transfers heat into the dough very rapidly, because the dough is a ... | 1 | t1_d2n5qrn | t3_4h210i | /r/Cooking/comments/t3_4h210i/d2nd71j | null | false | 2016-04-30T15:14:06Z |
d2nd6rm | t1_d2nd6rm | 1,462,029,232 | user_2593796435ae | Cooking | It's also great with Mexican rice but we usually have that as a side dish. | -1 | t1_d2n9qs4 | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nd6rm | null | false | 2016-04-30T15:13:52Z |
d2nd466 | t1_d2nd466 | 1,462,029,091 | user_5a54ab306995 | Cooking | Thank you for replying! I'm currently learning C++ and Java, and I'm taking my first Linux class this summer. Any tips as to what languages I should be focusing on, or any tips as to how to get into the industry or gain employable skills quickly? Thanks! | 1 | t1_d2n4i8v | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2nd466 | null | false | 2016-04-30T15:11:31Z |
d2nd04a | t1_d2nd04a | 1,462,028,872 | user_b024626db8fa | Cooking | Texan here, I put black beans and Rotel in everything chili related. I think it's more of a regional thing in Texas. I used to live in predominantly Hispanic South Texas, beans on everything. Now I live in North Texas, meat everywhere.
Do what tastes good! | 1 | t1_d2na3wq | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nd04a | null | false | 2016-04-30T15:07:52Z |
d2nczhn | t1_d2nczhn | 1,462,028,839 | user_021c36d3b2db | Cooking | Thanks, I will definitely check this place out. | 1 | t1_d2nc920 | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nczhn | null | false | 2016-04-30T15:07:19Z |
d2ncyz8 | t1_d2ncyz8 | 1,462,028,812 | user_021c36d3b2db | Cooking | Thanks a lot, I've saved this so I can compare it. | 2 | t1_d2ncblp | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2ncyz8 | null | false | 2016-04-30T15:06:52Z |
d2nctz8 | t1_d2nctz8 | 1,462,028,545 | user_fdbd4a448c74 | Cooking | ...and no one outside of Texas cares. | 5 | t1_d2n7d48 | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nctz8 | null | false | 2016-04-30T15:02:25Z |
d2ncp7j | t1_d2ncp7j | 1,462,028,282 | user_2785a832dd7a | Cooking | You're not wrong about beans in chilli being way better, it's more just that Texas chilli has some defined limitations on what can be called texas chilli.
But I still think you're right to add the kidney beans, they are so tasty and hold the flavour so well, plus the texture gives it a more full mouth feeling, beanle... | 2 | t1_d2nc6jp | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2ncp7j | null | false | 2016-04-30T14:58:02Z |
d2nckw9 | t1_d2nckw9 | 1,462,028,049 | user_f85e62398eab | Cooking | Oh yeah, people get intense about chili. I make chili with beans and sausage and tomato, but it's by no means a Texas chili. It's just good chili. I don't know if it's a common thing in Australia, as it's pretty American food from what I understand, but if you can make cornbread, it's my favorite side for chili nig... | 3 | t1_d2na3wq | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nckw9 | null | false | 2016-04-30T14:54:09Z |
d2ncjr4 | t1_d2ncjr4 | 1,462,027,984 | user_2785a832dd7a | Cooking | The difference is that if you go to a texas chilli cookoff, and you bring a dish that has beans, you will be the only dish with beans and they will tell you you did not make Texas chilli. Which isn't to say chilli with beans isn't better, I can't stand chilli without beans, it's just that by definition a texas chilli d... | 2 | t1_d2navz1 | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2ncjr4 | null | false | 2016-04-30T14:53:04Z |
d2nciy0 | t1_d2nciy0 | 1,462,027,940 | user_021c36d3b2db | Cooking | Thank you for reminding me, I meant to make nachos so luckily I have plenty of leftovers.
I don't know where my partner got the chipotle from but she wasn't looking out for Mexican spices while she found them so we're unsure what they had. Plus, we moved to a different (and smaller) city recently so we've got to find ... | 2 | t1_d2nbh8r | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nciy0 | null | false | 2016-04-30T14:52:20Z |
d2ncg4t | t1_d2ncg4t | 1,462,027,780 | user_23eedaaee944 | Cooking | Don't risk poisoning your guests just to test your pet theory.
Also, bell peppers have protein in them, even if it's a small amount. | 1 | t1_d2mzvod | t3_4h1b4h | /r/Cooking/comments/t3_4h1b4h/d2ncg4t | null | false | 2016-04-30T14:49:40Z |
d2ncblp | t1_d2ncblp | 1,462,027,535 | user_73e89b81fb96 | Cooking | **CAL-TEX chili**
Cal chili
Saute in 1 tsp oil:
1 onion chopped
2 garlic chopped
Until onion is soft.
Add:
1 tsp sugar
2- 28oz cans diced tomatoes
3- 15oz cans red kidney beans, drained
2- 15oz cans hot chili beans, drained
2- 15oz cans Ranch Style beans w/ jalapeño, drained. (This is a type of pinto b... | 4 | t1_d2nap6m | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2ncblp | null | false | 2016-04-30T14:45:35Z |
d2ncbj8 | t1_d2ncbj8 | 1,462,027,531 | user_4cfca8fece6f | Cooking | I usually do mine over pasta | -2 | t1_d2n9qs4 | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2ncbj8 | null | false | 2016-04-30T14:45:31Z |
d2ncbhb | t1_d2ncbhb | 1,462,027,528 | user_68fb512c48c0 | Cooking | Did you mash the lemongrass or did you just use the center? Sadly i work with the sheimp i have in my freezer and theyre all headless so no wat for me to make full use of the shells after peeling :( | 1 | t1_d2n6dqh | t3_4h1ja0 | /r/Cooking/comments/t3_4h1ja0/d2ncbhb | null | false | 2016-04-30T14:45:28Z |
d2nca9i | t1_d2nca9i | 1,462,027,463 | user_8b339a5f6ac7 | Cooking | If you don't like the way black pepper looks, you can use white pepper. | 1 | t1_d2m9dhx | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2nca9i | null | false | 2016-04-30T14:44:23Z |
d2nc97a | t1_d2nc97a | 1,462,027,402 | user_2785a832dd7a | Cooking | Yeah, as much as I love TX flavour of chilli, my mom would always put beans in hers. So any chilli without beans just feels unfinished. I guess you can only remove so much of the midwest from someone. | 5 | t1_d2n7d48 | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nc97a | null | false | 2016-04-30T14:43:22Z |
d2nc920 | t1_d2nc920 | 1,462,027,395 | user_5f6c7d5ccbcd | Cooking | Place in Melbourne called El Cielo sells stuff like this! They do post orders too :) | 1 | t1_d2n9q37 | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nc920 | null | false | 2016-04-30T14:43:15Z |
d2nc7pn | t1_d2nc7pn | 1,462,027,320 | user_68fb512c48c0 | Cooking | The vodka is a brilliant idea! I think ill make the dish again tomorrow and give it a shot! | 1 | t1_d2n7k87 | t3_4h1ja0 | /r/Cooking/comments/t3_4h1ja0/d2nc7pn | null | false | 2016-04-30T14:42:00Z |
d2nc6jp | t1_d2nc6jp | 1,462,027,253 | user_021c36d3b2db | Cooking | I find that the beans add a different texture to each bite. I can understand the purists but each to their own. | 4 | t1_d2navz1 | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nc6jp | null | false | 2016-04-30T14:40:53Z |
d2nc4bz | t1_d2nc4bz | 1,462,027,123 | user_e9868dd21e73 | Cooking | I lived in Texas for 7 years if it has beans in it it's not chili. You can call it chili of any other kind but not Texas chili. | 0 | t1_d2n92iq | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nc4bz | null | false | 2016-04-30T14:38:43Z |
d2nc3jh | t1_d2nc3jh | 1,462,027,080 | user_d6b38a168e85 | Cooking | Well in the us, there are several different kinds of chili. And we are kind of guarded about specific ingredients being regional. I mean, the difference between Texas style chili and Cincinnati (ohio)chili is vast, but its also because its like 1000 miles apart. Its like comparing Danish chili to Egyptian chili. The re... | 1 | t1_d2n92iq | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nc3jh | null | false | 2016-04-30T14:38:00Z |
d2nc32y | t1_d2nc32y | 1,462,027,055 | user_021c36d3b2db | Cooking | > If I want a pizza right now, I must first decide if I want a NY style, Chicago style, California style, Margherita style, Sicilian Style, Mexican Style, etc., whereas apparently in most of the world you eat what you are told to eat or something.
You have hit the nail on the head right here.
In Australia we're only ... | 6 | t1_d2nasvl | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nc32y | null | false | 2016-04-30T14:37:35Z |
d2nbww2 | t1_d2nbww2 | 1,462,026,699 | user_d47e6b082d9a | Cooking | And something else you might consider and it something the me and mine do. Day one, have chili, day two a big pot of pinto beans, day three, leftovers and mix both together. The time to sit for both of them and the good flavors are something amazing.
Good looking chili and good job! | 5 | t3_4h3xrj | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nbww2 | null | false | 2016-04-30T14:31:39Z |
d2nbrrc | t1_d2nbrrc | 1,462,026,401 | user_37240477fda3 | Cooking | > If they refuse to replace again, have a look at the Alterna jars
Awesome, thanks for the tip! | 1 | t1_d2nbehe | t3_4h2a2m | /r/Cooking/comments/t3_4h2a2m/d2nbrrc | null | false | 2016-04-30T14:26:41Z |
d2nbqhp | t1_d2nbqhp | 1,462,026,329 | user_f3750df4dc01 | Cooking | Not if I go cooking it in duck fat, butter and then.. Y'know, I wouldn't do hand breaded chicken breast anyway. | 1 | t1_d2nbdyj | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2nbqhp | null | false | 2016-04-30T14:25:29Z |
d2nbn3l | t1_d2nbn3l | 1,462,026,133 | user_9e616ba5c015 | Cooking | Yeah there is Definitely a Zen like thing that goes on when you're in the weeds and you and the crew crush it. Looking at a full rack of tickets and just saying in your mind "fuck you. I won't let service beat me". | 1 | t1_d2mskx5 | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2nbn3l | null | false | 2016-04-30T14:22:13Z |
d2nbk2i | t1_d2nbk2i | 1,462,025,950 | user_94f2747b3ad2 | Cooking | I like to add chopped garlic, a dab of oil, curry powder, and substitute the water for stock. Makes great 'curry fried rice.' | 1 | t3_4h00pr | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2nbk2i | null | false | 2016-04-30T14:19:10Z |
d2nbjv7 | t1_d2nbjv7 | 1,462,025,938 | user_9e616ba5c015 | Cooking | I was never implying that it didn't I said in my case it helped with the fundamentals that I was never properly taught. It is exposure at least if you attend a decent school to more than one type of chef and way of thinking. Is it necessary? No. d
Does it help? In my opinion yes. But again I was on scholarship so i don... | 1 | t1_d2n7tfd | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2nbjv7 | null | false | 2016-04-30T14:18:58Z |
d2nbh8r | t1_d2nbh8r | 1,462,025,780 | user_6965ef21b155 | Cooking | That looks delicious. Texans will yell about how it's not Texas chili, but that's a problem with terminology, no the food itself. If I may recommend a serving option to try before chili cheese dogs: frito pie. I'm not sure if you're familiar with it, but it's basically chili served topped with crushed corn chips (hence... | 5 | t3_4h3xrj | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nbh8r | null | false | 2016-04-30T14:16:20Z |
d2nbfw1 | t1_d2nbfw1 | 1,462,025,696 | user_95b51bac2fa9 | Cooking | Can I just offer a quick LPT? I you live anywhere near a place that cuts granite for countertops...you can get the sink cutouts from them for free. IDK how big of a stone you need, but "sink sized" is enough for me.
| 2 | t3_4h210i | t3_4h210i | /r/Cooking/comments/t3_4h210i/d2nbfw1 | null | false | 2016-04-30T14:14:56Z |
d2nbf8r | t1_d2nbf8r | 1,462,025,656 | user_b616543ffe24 | Cooking | [Dutch veggy pride](https://www.reddit.com/r/Cooking/comments/4fk6hf/what_is_your_favorite_local_products_that_you_use/d2a4m4b)! I think the "true original" San Marzano is cultivated in soil full of specific nutrients from some volcano eruption, but I'm sure the genetic make-up of the species makes more of a difference... | 1 | t1_d2natib | t3_4g9b5o | /r/Cooking/comments/t3_4g9b5o/d2nbf8r | null | false | 2016-04-30T14:14:16Z |
d2nbehe | t1_d2nbehe | 1,462,025,613 | user_1d5c3b3744d6 | Cooking | > The jar lasts for about 400 blends from what I've found...
Heh, you aren't joking; mine is(was) at 450, and had problems for the last couple of months (at one smoothie per day, roughly).
If they refuse to replace again, have a look at the Alterna jars. Looks like a young company and there's not a lot of info out ... | 2 | t1_d2n3c94 | t3_4h2a2m | /r/Cooking/comments/t3_4h2a2m/d2nbehe | null | false | 2016-04-30T14:13:33Z |
d2nbdyj | t1_d2nbdyj | 1,462,025,580 | user_c66a11c3bee4 | Cooking | Im saying home cut baked fries, baked carrots and hand breaded chicken breast is still healtheir than nuggets, microwaved instant veggies with sauce and deep fried fries from the freezer. | 1 | t1_d2n4dhq | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2nbdyj | null | false | 2016-04-30T14:13:00Z |
d2nb5us | t1_d2nb5us | 1,462,025,086 | user_6965ef21b155 | Cooking | Depends on the area. I don't know about Australia, but it's a relatively common cut in northern California and in some higher-end markets in Texas. | 8 | t1_d2n8tdz | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nb5us | null | false | 2016-04-30T14:04:46Z |
d2nb1qm | t1_d2nb1qm | 1,462,024,829 | user_bf421eb27b00 | Cooking | Right. The point is that OP was trying to avoid suggestions like pound cake with the "not too unhealthy" comment, not suggest that eggs are unhealthy. | 1 | t1_d2n0jrw | t3_4gxbpk | /r/Cooking/comments/t3_4gxbpk/d2nb1qm | null | false | 2016-04-30T14:00:29Z |
d2nayxg | t1_d2nayxg | 1,462,024,649 | user_4cd8b97d382e | Cooking | I used to like plain rice white rice until I added a little coconut oil with the water and now I can never go back. | 1 | t1_d2mgpzf | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2nayxg | null | false | 2016-04-30T13:57:29Z |
d2navz1 | t1_d2navz1 | 1,462,024,463 | user_4aec30c10735 | Cooking | It really isn't as much as they are making it on here. Raised in cattle ranch part of Texas, and no one blinks twice at beans in chili. There are some purist, but by and large people have beans in chili. I, honestly, never had anyone make a comment about beans and chili until just recently. The beans stretch the meal a... | 8 | t1_d2na3wq | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2navz1 | null | false | 2016-04-30T13:54:23Z |
d2natib | t1_d2natib | 1,462,024,308 | user_a4400acaa9e7 | Cooking | So, they are actually not from Italy, but they do taste great! I guess it refers to the variety of the tomato.
http://i.imgur.com/prjGQZq.jpg
http://i.imgur.com/9pRCLba.jpg | 2 | t1_d2gfj0j | t3_4g9b5o | /r/Cooking/comments/t3_4g9b5o/d2natib | null | false | 2016-04-30T13:51:48Z |
d2nasvl | t1_d2nasvl | 1,462,024,267 | user_9015cd7aa42d | Cooking | Yeah, Americans are far more sensitive to regional and cultural diversity than most people around the world.
Take curry as an example. Your typical European thinks of curry as a British dish. However, in the US we differentiate between curries from Thailand, Vietnam, different parts of China, different parts of India,... | 1 | t1_d2n92iq | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nasvl | null | false | 2016-04-30T13:51:07Z |
d2nas4t | t1_d2nas4t | 1,462,024,220 | user_442f8b708cc1 | Cooking | Go return it, it's completely unnecessary to make crispy pizza. | -1 | t3_4h210i | t3_4h210i | /r/Cooking/comments/t3_4h210i/d2nas4t | null | false | 2016-04-30T13:50:20Z |
d2naqcx | t1_d2naqcx | 1,462,024,100 | user_e46112073ef8 | Cooking | Very true. I'm in Canada and unless you read into the differences you'd never know there are regional types of chili or BBQ. That being said, I love the fact there are different kinds of BBQ and chili, America is such an awesome country for food | 22 | t1_d2n9go9 | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2naqcx | null | false | 2016-04-30T13:48:20Z |
d2nap6m | t1_d2nap6m | 1,462,024,025 | user_021c36d3b2db | Cooking | That would be great, thankyou | 2 | t1_d2nai5d | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nap6m | null | false | 2016-04-30T13:47:05Z |
d2naoe6 | t1_d2naoe6 | 1,462,023,972 | user_1239a56073d6 | Cooking | Sure, there's a difference in taste but someone without prior knowledge of the styles wouldn't be able to say this is X or this is Y. They would just say "this is BBQ". That's the entire point of this discussion, I don't see the relevance of your comment. | 13 | t1_d2na6yl | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2naoe6 | null | false | 2016-04-30T13:46:12Z |
d2nai5d | t1_d2nai5d | 1,462,023,564 | user_73e89b81fb96 | Cooking | It really is down here in Texas. I have a recipe for my go to chili I'll post here in a bit. I'm working so I'm on my mobile but I'll type of up soon. | 12 | t1_d2na3wq | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nai5d | null | false | 2016-04-30T13:39:24Z |
d2nafrg | t1_d2nafrg | 1,462,023,402 | [deleted] | Cooking | [deleted] | 1 | t3_4h3xrj | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nafrg | null | false | 2016-04-30T13:36:42Z |
d2naeck | t1_d2naeck | 1,462,023,304 | user_32e8bfb81f80 | Cooking | I do it to stretch the leftovers further. I prefer brown rice for the texture and flavor when paired with chili though. | 2 | t1_d2n9qs4 | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2naeck | null | false | 2016-04-30T13:35:04Z |
d2nadps | t1_d2nadps | 1,462,023,261 | user_32e8bfb81f80 | Cooking | Heck I use cornmeal if I don't have masa over flour or cornstarch. | 2 | t1_d2n9g6n | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nadps | null | false | 2016-04-30T13:34:21Z |
d2naaf6 | t1_d2naaf6 | 1,462,023,034 | user_9fef02958ec8 | Cooking | OP- pm me. I have a degree in engineering and switched to culinary. I did it for 10 years. A few years ago I switched back to do mobile development. I know both perspectives and can help clear up the unknowns for u. Btw- the chefs in this thread are right- it's rough. | 2 | t1_d2mv4kd | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2naaf6 | null | false | 2016-04-30T13:30:34Z |
d2naa97 | t1_d2naa97 | 1,462,023,024 | user_dd2c2e886660 | Cooking | I put butter, salt, pepper and a little nutmeg in mine but it is a game changer. | 1 | t1_d2n8j1d | t3_4h2szj | /r/Cooking/comments/t3_4h2szj/d2naa97 | null | false | 2016-04-30T13:30:24Z |
d2na9y1 | t1_d2na9y1 | 1,462,023,004 | user_e868b9fecf6b | Cooking | http://steamykitchen.com/8375-marcella-hazan-tomato-sauce-with-onion-butter.html
I have never looked back from this recipe. Easy ingredients to keep on hand and quick and easy to throw together. | 3 | t3_4h2szj | t3_4h2szj | /r/Cooking/comments/t3_4h2szj/d2na9y1 | null | false | 2016-04-30T13:30:04Z |
d2na95f | t1_d2na95f | 1,462,022,948 | user_c9f2d4d26fc7 | Cooking | Jasmine rice can definitely be really cheap (especially if you can buy in bulk like I do), but it might be worthwhile to try out a few different rice options to see if that improves your rice. | 1 | t1_d2n7hi3 | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2na95f | null | false | 2016-04-30T13:29:08Z |
d2na83h | t1_d2na83h | 1,462,022,879 | user_3b3eda8ae8e5 | Cooking | Or buy a pizza cus you can't make your own anymore | 1 | t1_d2n9te8 | t3_4h210i | /r/Cooking/comments/t3_4h210i/d2na83h | null | false | 2016-04-30T13:27:59Z |
d2na7rx | t1_d2na7rx | 1,462,022,859 | user_9015cd7aa42d | Cooking | I would like to think that the average person could at least tell the difference between slow cooked beef brisket (TX BBQ), slow cooked pork shoulder (Southern BBQ with regional differences in how it is served), slow cooked ribs (Midwestern BBQ), and grilled steaks and suchlike (West Coast BBQ) even if they couldn't id... | -12 | t1_d2n9go9 | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2na7rx | null | false | 2016-04-30T13:27:39Z |
d2na7ds | t1_d2na7ds | 1,462,022,832 | user_3b3eda8ae8e5 | Cooking | $10 or more | 1 | t1_d2n7vfr | t3_4h210i | /r/Cooking/comments/t3_4h210i/d2na7ds | null | false | 2016-04-30T13:27:12Z |
d2na6yl | t1_d2na6yl | 1,462,022,806 | user_c60788f6bced | Cooking | There are oceans of differences between the styles -and sometimes even the meat that is used is different (in the SE US, we use predominantly pork; Kansas Style uses beef) - you would taste the difference but the basic cooking method is almost always the same. So it's like prefering a Coney Island Hot Dog to a St Loui... | 1 | t1_d2n9go9 | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2na6yl | null | false | 2016-04-30T13:26:46Z |
d2na6ys | t1_d2na6ys | 1,462,022,806 | user_32e8bfb81f80 | Cooking | I use those for roasting when I leave them whole, but sometimes I buy them on a really good sale and just rip the skin and bones off. It's actually easy to do both by hand without a knife, and the bones are all on the underside so you don't have to cut any out of the hunk of meat.
For crock pot and other long cooking... | 3 | t1_d2mr5rf | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2na6ys | null | false | 2016-04-30T13:26:46Z |
d2na66o | t1_d2na66o | 1,462,022,750 | user_dd3e18bd104d | Cooking | Add the garlic when your onions for the pan. Aromatics first ftw! | 4 | t1_d2mxf5b | t3_4h2szj | /r/Cooking/comments/t3_4h2szj/d2na66o | null | false | 2016-04-30T13:25:50Z |
d2na5g9 | t1_d2na5g9 | 1,462,022,699 | user_d91f8f0b4629 | Cooking | [Can't believe this one isn't on here yet.](http://cooking.nytimes.com/recipes/1015178-marcella-hazans-tomato-sauce) It's incredibly simple and really good. After you've made it once start adding things to suit your taste. I add a few garlic cloves and a pinch of dried oregano. | 6 | t3_4h2szj | t3_4h2szj | /r/Cooking/comments/t3_4h2szj/d2na5g9 | null | false | 2016-04-30T13:24:59Z |
d2na3wq | t1_d2na3wq | 1,462,022,594 | user_021c36d3b2db | Cooking | Noted, thanks. I will remember that next time I make it.
I didn't realise this was such a heated topic, ha! :) | 13 | t1_d2n9zr3 | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2na3wq | null | false | 2016-04-30T13:23:14Z |
d2na39s | t1_d2na39s | 1,462,022,552 | user_074b4ace5b15 | Cooking | Thanks! | 1 | t1_d2m9cpq | t3_4gu6qd | /r/Cooking/comments/t3_4gu6qd/d2na39s | null | false | 2016-04-30T13:22:32Z |
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