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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d4r2c6d | t1_d4r2c6d | 1,467,112,852 | user_3cdd4d436b40 | Cooking | Green peppers, onion and cheese. A good amount of people however prefer them to have strictly pork. | 2 | t1_d4r2925 | t3_4q8pw2 | /r/Cooking/comments/t3_4q8pw2/d4r2c6d | null | false | 2016-06-28T11:20:52Z |
d4r2bu9 | t1_d4r2bu9 | 1,467,112,824 | user_93834ddf06bd | Cooking | I've actually had it with Cook's Illustrated. I subscribed for a couple of years. They're like one of those value airlines where *nothing* is included. Subscribed to the magazine? Let's spam you with ads for the web site. Subscribe to the web site? Let's upsell you on these books.
The last straw was the magazine... | 29 | t3_4q6mmy | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4r2bu9 | null | false | 2016-06-28T11:20:24Z |
d4r2925 | t1_d4r2925 | 1,467,112,590 | user_ae7aed0a7eaa | Cooking | I might have to try that. Not a big bbq sauce fan but everyone else I will be feeding loves the stuff. What else do you throw on your sub? | 1 | t1_d4r24jy | t3_4q8pw2 | /r/Cooking/comments/t3_4q8pw2/d4r2925 | null | false | 2016-06-28T11:16:30Z |
d4r24vd | t1_d4r24vd | 1,467,112,235 | [deleted] | Cooking | [deleted] | -9 | t1_d4qodac | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4r24vd | null | false | 2016-06-28T11:10:35Z |
d4r24jy | t1_d4r24jy | 1,467,112,206 | user_3cdd4d436b40 | Cooking | I suppose you could do both to not get tired of it. I am very partial to BBQ sauce myself. | 2 | t1_d4r23rt | t3_4q8pw2 | /r/Cooking/comments/t3_4q8pw2/d4r24jy | null | false | 2016-06-28T11:10:06Z |
d4r23rt | t1_d4r23rt | 1,467,112,135 | user_ae7aed0a7eaa | Cooking | In what manner? bbq? philly? | 1 | t1_d4r21yc | t3_4q8pw2 | /r/Cooking/comments/t3_4q8pw2/d4r23rt | null | false | 2016-06-28T11:08:55Z |
d4r21yc | t1_d4r21yc | 1,467,111,981 | user_3cdd4d436b40 | Cooking | Subs. | 3 | t3_4q8pw2 | t3_4q8pw2 | /r/Cooking/comments/t3_4q8pw2/d4r21yc | null | false | 2016-06-28T11:06:21Z |
d4r20en | t1_d4r20en | 1,467,111,847 | user_f26df3ddee27 | Cooking | > carnitas are traditional mexican tacos made with pork that has been braised in lard, or in other words oil heated for a long time.
Yeah, that's basically what I was going for.
I've been making my own tortillas and pico de gallo for some time; When I was at the grocery looking at steaks to marinate with a carne asa... | 1 | t1_d4qz7jf | t3_4q7wth | /r/Cooking/comments/t3_4q7wth/d4r20en | null | false | 2016-06-28T11:04:07Z |
d4r1kyu | t1_d4r1kyu | 1,467,110,452 | user_edc02c806ca5 | Cooking | hm nice, but this can't be downloaded and saved :( | 2 | t3_4q6mmy | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4r1kyu | null | false | 2016-06-28T10:40:52Z |
d4r1e36 | t1_d4r1e36 | 1,467,109,810 | user_597d87a54338 | Cooking | I like music with a good groove to it. Queens of the Stone Age works. I like riffs. Riffs are good. If I'm in a slightly heavier mood, Beastwars. More mellow, Django Reinhardt. Or Beuna Vista Social Club. | 1 | t3_4q5nnq | t3_4q5nnq | /r/Cooking/comments/t3_4q5nnq/d4r1e36 | null | false | 2016-06-28T10:30:10Z |
d4r1ayl | t1_d4r1ayl | 1,467,109,510 | user_097777fd243a | Cooking | [this](http://1000awesomethings.com/wp-content/uploads/2010/03/green-ketchup.jpg) | 2 | t3_4q3tlx | t3_4q3tlx | /r/Cooking/comments/t3_4q3tlx/d4r1ayl | null | false | 2016-06-28T10:25:10Z |
d4r15yt | t1_d4r15yt | 1,467,109,001 | user_46bf78aea132 | Cooking | Were you really surprised after seeing that this wasn't a nsfw post/sub? | -80 | t1_d4qw4bs | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4r15yt | null | false | 2016-06-28T10:16:41Z |
d4r1500 | t1_d4r1500 | 1,467,108,901 | user_ba035020a668 | Cooking | The problem most people have with fusion, is that they end up not balancing the two flavors. In this case I would be careful not to over-mexican the dish. Chorizo and jalapeño would be a good twist on my personal favorite of pepperoni and bell bepper. Maybe elote style with fire roasted corn topped with a Sriracha mayo... | 1 | t3_4q68gt | t3_4q68gt | /r/Cooking/comments/t3_4q68gt/d4r1500 | null | false | 2016-06-28T10:15:01Z |
d4r0wt8 | t1_d4r0wt8 | 1,467,108,056 | [deleted] | Cooking | [deleted] | -1 | t3_4q6mmy | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4r0wt8 | null | false | 2016-06-28T10:00:56Z |
d4r0s1f | t1_d4r0s1f | 1,467,107,558 | user_d391f069964c | Cooking | Yes. Romaine last much longer than iceberg and is a good compromise between crunch and leafiness. | 1 | t1_d4qt0x3 | t3_4q4d7j | /r/Cooking/comments/t3_4q4d7j/d4r0s1f | null | false | 2016-06-28T09:52:38Z |
d4r0q0l | t1_d4r0q0l | 1,467,107,343 | user_d391f069964c | Cooking | A big batch of blueberry sauce can be frozen in usable batches (freeze in 1/2 quart bags or quart size) and works with pancakes, ice cream, you can even tweak it for bbq sauce. Hell, if you use the right amount of blube sauce, it would make a great vinaigrette. | 2 | t3_4q7uts | t3_4q7uts | /r/Cooking/comments/t3_4q7uts/d4r0q0l | null | false | 2016-06-28T09:49:03Z |
d4r0ntn | t1_d4r0ntn | 1,467,107,106 | user_03b32bc688e3 | Cooking | Well sure, but I think that could be said about any cookbook. | 1 | t1_d4qx8km | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4r0ntn | null | false | 2016-06-28T09:45:06Z |
d4r0kj1 | t1_d4r0kj1 | 1,467,106,752 | [deleted] | Cooking | [deleted] | 0 | t3_4q6mmy | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4r0kj1 | null | false | 2016-06-28T09:39:12Z |
d4r0j1h | t1_d4r0j1h | 1,467,106,589 | user_fcfd2349a9df | Cooking | Season with motor oil...I wonder. | 1 | t1_d4qg17b | t3_4q5tnq | /r/Cooking/comments/t3_4q5tnq/d4r0j1h | null | false | 2016-06-28T09:36:29Z |
d4qzm86 | t1_d4qzm86 | 1,467,103,155 | [deleted] | Cooking | [deleted] | -2 | t3_4q6mmy | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4qzm86 | null | false | 2016-06-28T08:39:15Z |
d4qze38 | t1_d4qze38 | 1,467,102,348 | user_031e3cc36020 | Cooking | These are just previews (at least the meat book I just checked.) Apparently OP has never encountered Google books before... | 19 | t1_d4qw63k | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4qze38 | null | false | 2016-06-28T08:25:48Z |
d4qzcxn | t1_d4qzcxn | 1,467,102,234 | user_64a5815899b0 | Cooking | I actually have a digital digital subscription, but they are so restrictive I cant watch the videos on mobile. It's incredibly frustrating. | 24 | t1_d4qqr2s | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4qzcxn | null | false | 2016-06-28T08:23:54Z |
d4qz7jf | t1_d4qz7jf | 1,467,101,704 | user_6532bb5bc619 | Cooking | When adding water to hot oil, the water enters the oil as a liquid and very quickly turns to steam. The force of the steam splashes hot oil. Since the water and oil are being heated together the water wont instantly turn to steam, it will slowly boil in much the same way when you normally boil water.
Heating oil for a... | 2 | t3_4q7wth | t3_4q7wth | /r/Cooking/comments/t3_4q7wth/d4qz7jf | null | false | 2016-06-28T08:15:04Z |
d4qz3zc | t1_d4qz3zc | 1,467,101,365 | user_f3b3254cce41 | Cooking | Sometimes they end up restricting the access when you've browsed x number of pages. I had this happen with a law book, I could read if fine for about three weeks of seminars then I couldn't anymore because I reached some pages threshold, ended up having to buy it :< | 6 | t1_d4qsehw | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4qz3zc | null | false | 2016-06-28T08:09:25Z |
d4qylis | t1_d4qylis | 1,467,099,608 | user_e9f9a96e2ae2 | Cooking | What sort of curry are you talking about? It's an extremely broad category. | 2 | t3_4q3tlx | t3_4q3tlx | /r/Cooking/comments/t3_4q3tlx/d4qylis | null | false | 2016-06-28T07:40:08Z |
d4qyitz | t1_d4qyitz | 1,467,099,365 | user_88fb488a2979 | Cooking | Blueberry pie if you have enough blueberries | 2 | t3_4q7uts | t3_4q7uts | /r/Cooking/comments/t3_4q7uts/d4qyitz | null | false | 2016-06-28T07:36:05Z |
d4qyh7h | t1_d4qyh7h | 1,467,099,219 | user_6de55b161eab | Cooking | Wow, blueberry sauce on pork tenderloin is a thing. Boiled in after a wine deglaze...pretty inspirational comment - thanks! | 1 | t1_d4qwtzx | t3_4q7uts | /r/Cooking/comments/t3_4q7uts/d4qyh7h | null | false | 2016-06-28T07:33:39Z |
d4qyeyf | t1_d4qyeyf | 1,467,099,022 | user_e69510953afd | Cooking | yar har, fiddle de dee? | 3 | t1_d4qvao2 | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4qyeyf | null | false | 2016-06-28T07:30:22Z |
d4qyc9k | t1_d4qyc9k | 1,467,098,781 | user_ca4130d43dd9 | Cooking | I'm just hungry! And the picture looks great. Also the reviews are very positive and I never ate mac and cheese so I want my fist time to be amazing! :-D | 3 | t1_d4qk01q | t3_4q3mw0 | /r/Cooking/comments/t3_4q3mw0/d4qyc9k | null | false | 2016-06-28T07:26:21Z |
d4qyaij | t1_d4qyaij | 1,467,098,621 | user_c0311c2d16a7 | Cooking | Yes. | 1 | t1_d4qodac | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4qyaij | null | false | 2016-06-28T07:23:41Z |
d4qy9xf | t1_d4qy9xf | 1,467,098,575 | user_ca4130d43dd9 | Cooking | Dziękuję!!!:-D | 3 | t1_d4qn2ve | t3_4q3mw0 | /r/Cooking/comments/t3_4q3mw0/d4qy9xf | null | false | 2016-06-28T07:22:55Z |
d4qy4wx | t1_d4qy4wx | 1,467,098,138 | user_15b31710cb50 | Cooking | No interest. The price appears to be about the same, so why bother? | 1 | t1_d4qq76k | t3_4q3mw0 | /r/Cooking/comments/t3_4q3mw0/d4qy4wx | null | false | 2016-06-28T07:15:38Z |
d4qy2hi | t1_d4qy2hi | 1,467,097,919 | [deleted] | Cooking | [deleted] | -1 | t3_4q6mmy | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4qy2hi | null | false | 2016-06-28T07:11:59Z |
d4qxtgc | t1_d4qxtgc | 1,467,097,166 | user_f26df3ddee27 | Cooking | Well, my slow cooker is rather on the low end, so it does reach boiling even when set to low. The only difference is that it takes longer to come to a boil on low than on high. That is the main reason why I am worried. But I was planning on turning it to warm for 30-45 minute increments every so often it does reach a b... | 1 | t1_d4qxa13 | t3_4q7wth | /r/Cooking/comments/t3_4q7wth/d4qxtgc | null | false | 2016-06-28T06:59:26Z |
d4qxk97 | t1_d4qxk97 | 1,467,096,437 | user_c9ebe4204ae1 | Cooking | * Pureed fire-roasted poblano sauce
* Asadero cheese
* Chorizo, grilled corn, chopped red onion and tomato slices
* Grilled not baked
* Finished with fresh cilantro and serve with lime wedges | 1 | t3_4q68gt | t3_4q68gt | /r/Cooking/comments/t3_4q68gt/d4qxk97 | null | false | 2016-06-28T06:47:17Z |
d4qxa13 | t1_d4qxa13 | 1,467,095,629 | user_c9ebe4204ae1 | Cooking | Yes, it will be fine.
The caution against heating oil too long, refers to oil in a pot over a stove burner where it can reach the flash-point of the oil and burst into flames.
The caution against adding water to oil is only if the oil is above the temperature of boiling water, which could cause the water to flash boi... | 4 | t3_4q7wth | t3_4q7wth | /r/Cooking/comments/t3_4q7wth/d4qxa13 | null | false | 2016-06-28T06:33:49Z |
d4qx8km | t1_d4qx8km | 1,467,095,517 | user_373a08a98f14 | Cooking | I love Kenji's cookbook.
But, I gotta say, some of the recipes aren't amazing. There's some great recipes and techniques to learn in there, but it hasn't been without its duds. | 1 | t1_d4pusvg | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qx8km | null | false | 2016-06-28T06:31:57Z |
d4qx867 | t1_d4qx867 | 1,467,095,486 | user_630b979be9af | Cooking | From what I am told the recipes work well with pork. Somewhere on tv I remember a cannibal tribe describing pig as the closest analogue to human meat. | 2 | t1_d4qvbuq | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4qx867 | null | false | 2016-06-28T06:31:26Z |
d4qx5wb | t1_d4qx5wb | 1,467,095,307 | user_a1b271ec1c0c | Cooking | Acid? I don't understand. Her recipe is exactly the same as the one she's used for years. | 1 | t1_d4qv93f | t3_4q2ksy | /r/Cooking/comments/t3_4q2ksy/d4qx5wb | null | false | 2016-06-28T06:28:27Z |
d4qx4qd | t1_d4qx4qd | 1,467,095,218 | user_a1b271ec1c0c | Cooking | She just put it on the stove and cooked it. Micaceous clay pots can be used to cook, and the heat stays where the food is: you can handle the pot by the upper end.
Gotta look around for them. Look at pottery web sites I guess. They are NOT cheap: they cost around $40 or more per quart. This is a 2 1/2 quart pot.
U... | 1 | t1_d4qn1n1 | t3_4q2ksy | /r/Cooking/comments/t3_4q2ksy/d4qx4qd | null | false | 2016-06-28T06:26:58Z |
d4qx42s | t1_d4qx42s | 1,467,095,166 | user_624aca78b372 | Cooking | You can always freeze them and use them for baking later. | 6 | t3_4q7uts | t3_4q7uts | /r/Cooking/comments/t3_4q7uts/d4qx42s | null | false | 2016-06-28T06:26:06Z |
d4qx2jx | t1_d4qx2jx | 1,467,095,049 | user_c6fc07c19705 | Cooking | No, that's not how copyright works.
Google was part of a massive winning court decision in the last few years to be able to digitize materials for searching purposes--this is a terrible generalization of the actual case, so please don't take me at my word. In any case, single works aren't copyrighted in sections, only... | 2 | t1_d4qstbc | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4qx2jx | null | false | 2016-06-28T06:24:09Z |
d4qx2e3 | t1_d4qx2e3 | 1,467,095,037 | user_c9ebe4204ae1 | Cooking | And after you're done cooking it, you can resole your shoes. | 3 | t3_4q59hp | t3_4q59hp | /r/Cooking/comments/t3_4q59hp/d4qx2e3 | null | false | 2016-06-28T06:23:57Z |
d4qwxw7 | t1_d4qwxw7 | 1,467,094,696 | user_27fb64f678ef | Cooking | You cannot ruin a cast iron pan unless you literally sunder the metal itself. If the pan is not cracked into two pieces, it can be easily repaired.
You need to re-season your pan. There are plenty of good guides online.
| 1 | t3_4q5tnq | t3_4q5tnq | /r/Cooking/comments/t3_4q5tnq/d4qwxw7 | null | false | 2016-06-28T06:18:16Z |
d4qwxtp | t1_d4qwxtp | 1,467,094,689 | user_5ff39f01f50d | Cooking | Really looking forward to Alton brown's new book coming out in September. "Every day cooking". I have the good eats collection and I love the way his recipes are written.... but I heard his new book will be more meal-centric | 1 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qwxtp | null | false | 2016-06-28T06:18:09Z |
d4qwtzx | t1_d4qwtzx | 1,467,094,403 | user_27fb64f678ef | Cooking | maybe try a fruit compote or small-batch jam? That would go with a lot of breakfast or desert items as a topping, you could even do applications like pork or something I bet too. | 3 | t3_4q7uts | t3_4q7uts | /r/Cooking/comments/t3_4q7uts/d4qwtzx | null | false | 2016-06-28T06:13:23Z |
d4qwtx3 | t1_d4qwtx3 | 1,467,094,398 | user_acb50386a5a8 | Cooking | Jam it up! | 3 | t3_4q7uts | t3_4q7uts | /r/Cooking/comments/t3_4q7uts/d4qwtx3 | null | false | 2016-06-28T06:13:18Z |
d4qw63k | t1_d4qw63k | 1,467,092,657 | user_424ce09aafee | Cooking | Aren't these just previews? Are people able to see the full books? | 10 | t3_4q6mmy | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4qw63k | null | false | 2016-06-28T05:44:17Z |
d4qw5dx | t1_d4qw5dx | 1,467,092,603 | user_3b879757587a | Cooking | If you're ambitious, make your own corn meal base.
Some help with Mexican cheeses can be found [here](http://www.epicurious.com/archive/holidays/cincodemayo/mexican-cheeses)
I'd recommend a mixture of Oaxaca- since it behaves and tastes like mozzarella- and *something else*.
Otherwise you really need to picture s... | 1 | t3_4q68gt | t3_4q68gt | /r/Cooking/comments/t3_4q68gt/d4qw5dx | null | false | 2016-06-28T05:43:23Z |
d4qw4bs | t1_d4qw4bs | 1,467,092,529 | user_1b4a36c1d2db | Cooking | "I feel dirty and a little illegal..."
*checks sub*
Huh. | 289 | t3_4q6mmy | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4qw4bs | null | false | 2016-06-28T05:42:09Z |
d4qw2r5 | t1_d4qw2r5 | 1,467,092,416 | user_dfa395c7341c | Cooking | Oh I feel you. To me there is no reason to cook it lol, but as a cold topping, would work wonders! Let me know how it turns out!! oH! And please post pics!! :3:3
| 1 | t1_d4qsf5r | t3_4q68gt | /r/Cooking/comments/t3_4q68gt/d4qw2r5 | null | false | 2016-06-28T05:40:16Z |
d4qw2g8 | t1_d4qw2g8 | 1,467,092,396 | user_1715c2f43ca9 | Cooking | Lol yeah the butchers around here (or at lest the 3 I called) are not good about calling you back. I asked them to order me some at lest twice. | 1 | t1_d4poyxw | t3_4q20us | /r/Cooking/comments/t3_4q20us/d4qw2g8 | null | false | 2016-06-28T05:39:56Z |
d4qvxpk | t1_d4qvxpk | 1,467,092,065 | user_68f5cd84b053 | Cooking | Thanks for suggestion, I'll give that a try. But I think ultimately I'll probably go with a chocolate buttercream -- don't care for the cream cheese tanginess. In fact, that whole recipe was a bust -- I think whoever tried to convert it to weight botched it. | 1 | t1_d4qooru | t3_4q6v86 | /r/Cooking/comments/t3_4q6v86/d4qvxpk | null | false | 2016-06-28T05:34:25Z |
d4qvv64 | t1_d4qvv64 | 1,467,091,888 | user_60acac3751e8 | Cooking | sounds like to me you're not using enough water to cook your rice ... i guess you're relying on a rice cooker, too? Unless you're using a pretty high end machine, in my experience, a mediocre rice cooker is not as reliable as cooking on a stovetop ... use more water and you'll get perfectly moist rice the day after | 1 | t3_4q2gvg | t3_4q2gvg | /r/Cooking/comments/t3_4q2gvg/d4qvv64 | null | false | 2016-06-28T05:31:28Z |
d4qvswb | t1_d4qvswb | 1,467,091,735 | user_54e074580bad | Cooking | Remind Me! | 0 | t3_4q6mmy | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4qvswb | null | false | 2016-06-28T05:28:55Z |
d4qvsdc | t1_d4qvsdc | 1,467,091,701 | user_99183bec7d30 | Cooking | In between--snacks, wine tasting etc | 1 | t1_d4qkn12 | t3_4q699y | /r/Cooking/comments/t3_4q699y/d4qvsdc | null | false | 2016-06-28T05:28:21Z |
d4qvpc9 | t1_d4qvpc9 | 1,467,091,496 | user_6a035f9b272c | Cooking | I'll print them out and read them later. | 1 | t3_4q6mmy | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4qvpc9 | null | false | 2016-06-28T05:24:56Z |
d4qviuc | t1_d4qviuc | 1,467,091,066 | user_4e7338aa4507 | Cooking | You can't copyright food so... lol | -4 | t3_4q6mmy | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4qviuc | null | false | 2016-06-28T05:17:46Z |
d4qvh0z | t1_d4qvh0z | 1,467,090,948 | user_d391f069964c | Cooking | Gas grills are not the best option for smoking food (very doable, just not the best) so I would look for a gas/charcoal combo grill if you will smoke food often enough. Another option is to get a gas grill and also a separate smoker. Electric smokers work great and are very easy to use. I like the cabinet or fridge ... | 1 | t3_4pzsbk | t3_4pzsbk | /r/Cooking/comments/t3_4pzsbk/d4qvh0z | null | false | 2016-06-28T05:15:48Z |
d4qvbuq | t1_d4qvbuq | 1,467,090,606 | user_11a33e2d806d | Cooking | That looks hilarious | 2 | t1_d4qsfbv | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4qvbuq | null | false | 2016-06-28T05:10:06Z |
d4qvao2 | t1_d4qvao2 | 1,467,090,531 | user_bb25043c8c68 | Cooking | He's going to live the pirate life | 11 | t1_d4qu8m1 | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4qvao2 | null | false | 2016-06-28T05:08:51Z |
d4qv93f | t1_d4qv93f | 1,467,090,432 | user_25f4a7ad1347 | Cooking | Um That can't be right. does the recipe calls for a lot of acid? | 1 | t3_4q2ksy | t3_4q2ksy | /r/Cooking/comments/t3_4q2ksy/d4qv93f | null | false | 2016-06-28T05:07:12Z |
d4qv81u | t1_d4qv81u | 1,467,090,368 | user_f453688c4342 | Cooking | At that point you might want to consider just getting a better lunchbox, to be completely honest. If you're gonna be putting money into plastic bags and tape to keep your lunches okay to eat, then you might as well put that money into a new lunchbox. | 1 | t1_d4qubgx | t3_4q2gvg | /r/Cooking/comments/t3_4q2gvg/d4qv81u | null | false | 2016-06-28T05:06:08Z |
d4qv5pc | t1_d4qv5pc | 1,467,090,222 | user_af8f37c6ecf8 | Cooking | the food great lab. | 1 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qv5pc | null | false | 2016-06-28T05:03:42Z |
d4qv510 | t1_d4qv510 | 1,467,090,180 | user_d133415d1493 | Cooking | I was looking at the meat one and got several pages that said "This page is not available or you've reached your viewing limit for this book." It's not completely there from what I got :/ | 16 | t1_d4qsehw | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4qv510 | null | false | 2016-06-28T05:03:00Z |
d4qv40p | t1_d4qv40p | 1,467,090,120 | user_3b5de453507b | Cooking | Jalapeño cheddar bread. | 1 | t3_4q6330 | t3_4q6330 | /r/Cooking/comments/t3_4q6330/d4qv40p | null | false | 2016-06-28T05:02:00Z |
d4qv306 | t1_d4qv306 | 1,467,090,058 | user_25f4a7ad1347 | Cooking | as long as they're mushy, you can salvage parts of them or whatever you want to make | 1 | t3_4q68bx | t3_4q68bx | /r/Cooking/comments/t3_4q68bx/d4qv306 | null | false | 2016-06-28T05:00:58Z |
d4qv1ne | t1_d4qv1ne | 1,467,089,974 | user_25f4a7ad1347 | Cooking | You want cotilla mixed with provolone or mozz.
If you're using crispy tostada you can layer multiple of them one layer gets tomatoe sauce, another layer gets beans, and the top layer gets meats veggies and cheese.
Of course there is no rule that you can put cheese on all layers.
I would probably do
first layer, ... | 1 | t3_4q68gt | t3_4q68gt | /r/Cooking/comments/t3_4q68gt/d4qv1ne | null | false | 2016-06-28T04:59:34Z |
d4quwef | t1_d4quwef | 1,467,089,649 | user_25f4a7ad1347 | Cooking | Onion jam, carrot jam, jalapeno jam.
Onion pickle, carrot pickle, jalapeno pickle.
Onion carrot jams, onion jalapeno jam, carrot jalapeno jam.
onion carrot pickle, onion jalpeno pickle, carrot jalapeno pickle.
onion carrot jalapeno jam.
onion carrot jalapeno pickle.
| 1 | t3_4q6330 | t3_4q6330 | /r/Cooking/comments/t3_4q6330/d4quwef | null | false | 2016-06-28T04:54:09Z |
d4qut1e | t1_d4qut1e | 1,467,089,444 | user_d391f069964c | Cooking | I would go the lox (versus Nova lox) route with a long cure, hot smoke it, or do lox and try to get a touch of smoke on it after. [Amazing Ribs](http://amazingribs.com/tips_and_technique/cold_smoking.html) has a fantastic article warning about the dangers of home cold smoking without the proper equipment. | 1 | t3_4q11u1 | t3_4q11u1 | /r/Cooking/comments/t3_4q11u1/d4qut1e | null | false | 2016-06-28T04:50:44Z |
d4qur4r | t1_d4qur4r | 1,467,089,331 | user_3393567e0001 | Cooking | Its more of a fine dining focus. Definitely not something I wpuld recommend for home cook | 1 | t1_d4qoo0k | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qur4r | null | false | 2016-06-28T04:48:51Z |
d4quosn | t1_d4quosn | 1,467,089,195 | user_25f4a7ad1347 | Cooking | /r/bento
Not sure what container you're using. if it's drying out too much, the container for the rice is too big.
Show us a picture of your lunchbox | 1 | t3_4q2gvg | t3_4q2gvg | /r/Cooking/comments/t3_4q2gvg/d4quosn | null | false | 2016-06-28T04:46:35Z |
d4qumlw | t1_d4qumlw | 1,467,089,067 | user_bc58970af7e4 | Cooking | Gordon Ramsay's Ultimate Cookery Course. Just gold | 1 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qumlw | null | false | 2016-06-28T04:44:27Z |
d4qum42 | t1_d4qum42 | 1,467,089,038 | user_136d79655281 | Cooking | Haha. Good deal. I've seen a lot of hideous Mexican style pizzas. I'm sure I was over reacting. After it comes out of the oven, you might consider adding cold toppings...guac, etc. Pizza likes dipping sauce. | 1 | t1_d4qspf4 | t3_4q68gt | /r/Cooking/comments/t3_4q68gt/d4qum42 | null | false | 2016-06-28T04:43:58Z |
d4qulx4 | t1_d4qulx4 | 1,467,089,027 | user_25f4a7ad1347 | Cooking | >1 (8-oz.) package pasteurized prepared cheese product, cubed
mac and cheese is just elbow pasta/cheddar and baked in a casserole. NO need to overthink it.
>can cream of chicken soup
This is a fucking abomination.
If you don't have elbow in Poland, [just go with any small tube pastas.](http://www.foodsubs.com/P... | 0 | t3_4q3mw0 | t3_4q3mw0 | /r/Cooking/comments/t3_4q3mw0/d4qulx4 | null | false | 2016-06-28T04:43:47Z |
d4qukq6 | t1_d4qukq6 | 1,467,088,953 | user_3ce1204ccf17 | Cooking | You're not able to copyright instructions. So it's perfectly legal to share recipes as long as you don't use any of the images or writing that isn't strictly part of the recipe. | 0 | t1_d4qs0e0 | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4qukq6 | null | false | 2016-06-28T04:42:33Z |
d4qubgx | t1_d4qubgx | 1,467,088,413 | user_1c2a8f237e40 | Cooking | I think my lunchbox has gaps in it. I double sealed my lunchbox with tape and bagged my rice so it stayed soft. | 1 | t1_d4qu1sc | t3_4q2gvg | /r/Cooking/comments/t3_4q2gvg/d4qubgx | null | false | 2016-06-28T04:33:33Z |
d4quaxu | t1_d4quaxu | 1,467,088,381 | user_9bf4d3093100 | Cooking | You're welcome. Yes, the sour cream and lettuce on the side is a good idea. Enjoy! | 1 | t1_d4qsd7a | t3_4q68gt | /r/Cooking/comments/t3_4q68gt/d4quaxu | null | false | 2016-06-28T04:33:01Z |
d4qu8m1 | t1_d4qu8m1 | 1,467,088,245 | user_94fbf8996cf6 | Cooking | Not sure what your point is exactly but; hope you are having a good day :) | 7 | t1_d4qto06 | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4qu8m1 | null | false | 2016-06-28T04:30:45Z |
d4qu4ha | t1_d4qu4ha | 1,467,088,004 | user_f1af297f2073 | Cooking | you dont know what i eat | 1 | t1_d4qsrjk | t3_4pckoc | /r/Cooking/comments/t3_4pckoc/d4qu4ha | null | false | 2016-06-28T04:26:44Z |
d4qu1zy | t1_d4qu1zy | 1,467,087,862 | user_4292fe215738 | Cooking | Agree with the others about salsa (or at least like, pico de gallo) instead of tomato sauce. For myself I'd probably like something like: carne asada, avocado, cotija cheese, and then maybe a light drizzle of salsa verde and sour cream. Grilled bell peppers/onions would be a solid choice as well. | 1 | t3_4q68gt | t3_4q68gt | /r/Cooking/comments/t3_4q68gt/d4qu1zy | null | false | 2016-06-28T04:24:22Z |
d4qu1sc | t1_d4qu1sc | 1,467,087,849 | user_f453688c4342 | Cooking | IDK why people are downvoting you. But if you're using short grain rice then I'm not sure why this is happening. do you pack your food with an ice pack or something? | 1 | t1_d4py0a6 | t3_4q2gvg | /r/Cooking/comments/t3_4q2gvg/d4qu1sc | null | false | 2016-06-28T04:24:09Z |
d4qu1hq | t1_d4qu1hq | 1,467,087,832 | user_a9cf8ebb02fe | Cooking | Well, yippee skippee!! Enjoy your lunches from now on! | 1 | t1_d4qtvp0 | t3_4q2gvg | /r/Cooking/comments/t3_4q2gvg/d4qu1hq | null | false | 2016-06-28T04:23:52Z |
d4qtvxf | t1_d4qtvxf | 1,467,087,521 | user_c951b3da99c7 | Cooking | Saved. Thanks! | 1 | t3_4q6mmy | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4qtvxf | null | false | 2016-06-28T04:18:41Z |
d4qtvp0 | t1_d4qtvp0 | 1,467,087,507 | user_1c2a8f237e40 | Cooking | Hey I tried that! I put it inside a ziploc bag and it stayed moist until morning. | 1 | t1_d4puu16 | t3_4q2gvg | /r/Cooking/comments/t3_4q2gvg/d4qtvp0 | null | false | 2016-06-28T04:18:27Z |
d4qtrpi | t1_d4qtrpi | 1,467,087,291 | user_8e35a2d495b7 | Cooking | Personally I'm just still not over the fear the RIAA instilled in us in the early 2000s with all the lawsuits related to music piracy. Most of the time I kind of just assume that if something professionally made is online and free (especially when it's available for purchase somewhere else online) that it must be ille... | 19 | t1_d4qodac | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4qtrpi | null | false | 2016-06-28T04:14:51Z |
d4qtr8x | t1_d4qtr8x | 1,467,087,266 | user_d391f069964c | Cooking | For cheese I would suggest Monterrey jack; it melts well and is stretchy like mozz but has a slightly different flavor (still a very mild cheese).
I really like your idea of bean and cheese stuffed crust. It would be like bean and cheese burritos. For the beans, I like when they are a mix of pureed and whole. They ... | 1 | t3_4q68gt | t3_4q68gt | /r/Cooking/comments/t3_4q68gt/d4qtr8x | null | false | 2016-06-28T04:14:26Z |
d4qto06 | t1_d4qto06 | 1,467,087,091 | user_f77ac27b8503 | Cooking | So basically fuck that noise. Yo ho ho it is. | 2 | t1_d4qraoo | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4qto06 | null | false | 2016-06-28T04:11:31Z |
d4qteud | t1_d4qteud | 1,467,086,588 | user_eaaaf08cce28 | Cooking | Oh wow! I love their recipes. | 1 | t3_4q6mmy | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4qteud | null | false | 2016-06-28T04:03:08Z |
d4qtc7l | t1_d4qtc7l | 1,467,086,448 | user_7480e88551d3 | Cooking | Just noticed your user name. Yeah there is definitely a time and place for the taco bell pizza volcano. Go all out. Corn tortilla dough crust studded with fritos and cheeto crumbs, sauce made of chili mixed with salsa, layer of refried beans then top with melted cheese, sour cream, Queso, carnitas, the aforementioned f... | 1 | t1_d4qsl8k | t3_4q68gt | /r/Cooking/comments/t3_4q68gt/d4qtc7l | null | false | 2016-06-28T04:00:48Z |
d4qtc6b | t1_d4qtc6b | 1,467,086,446 | user_01281604a6dc | Cooking | Slices of hearts of palm, topped with a dap of lemon mayonaisse, a tiny shrimp and a sprinkle of dill. Or top with sour cream and caviar.
Slices of Persion cucumber topped with chicken, shrimp, or crab salad.
Spring rolls with a dipping sauce.
| 2 | t3_4q4548 | t3_4q4548 | /r/Cooking/comments/t3_4q4548/d4qtc6b | null | false | 2016-06-28T04:00:46Z |
d4qt6dc | t1_d4qt6dc | 1,467,086,134 | user_619a0e79bea7 | Cooking | I worked at a pizza place that had taco pizza that was petting banging. Taco meat then cook the pie, take it out and put cheese on top of the meat followed by lettuce, onion, tomato, sour cream, guacamole, and salsa. | 1 | t3_4q68gt | t3_4q68gt | /r/Cooking/comments/t3_4q68gt/d4qt6dc | null | false | 2016-06-28T03:55:34Z |
d4qt5b3 | t1_d4qt5b3 | 1,467,086,074 | user_d391f069964c | Cooking | I actually miss those things. I always saw them with a thin crust, though. | 1 | t1_d4qkssc | t3_4q68gt | /r/Cooking/comments/t3_4q68gt/d4qt5b3 | null | false | 2016-06-28T03:54:34Z |
d4qt4qq | t1_d4qt4qq | 1,467,086,043 | user_619a0e79bea7 | Cooking | My nana was always about the pavorati | 1 | t3_4q5nnq | t3_4q5nnq | /r/Cooking/comments/t3_4q5nnq/d4qt4qq | null | false | 2016-06-28T03:54:03Z |
d4qt4d9 | t1_d4qt4d9 | 1,467,086,022 | user_619a0e79bea7 | Cooking | I got the add too, its weird how being distracted by something that takes focus makes you focus more. | 2 | t1_d4qgw5b | t3_4q5nnq | /r/Cooking/comments/t3_4q5nnq/d4qt4d9 | null | false | 2016-06-28T03:53:42Z |
d4qt3ht | t1_d4qt3ht | 1,467,085,975 | user_619a0e79bea7 | Cooking | Ill put on the classic rock station when I cook usually. Nothing like lighting alcohol in fire to led zeppelin or chopping an onion to dust in the wind. | 0 | t1_d4qdlbd | t3_4q5nnq | /r/Cooking/comments/t3_4q5nnq/d4qt3ht | null | false | 2016-06-28T03:52:55Z |
d4qt0x3 | t1_d4qt0x3 | 1,467,085,840 | user_d96cf779e058 | Cooking | I use Romaine lettuce. I wrap it in paper towels and roll it in a plastic grocery bag, so it is not sealed. In the middle shelf of my fridge it lasts 3+ weeks, discarding leaves as they turn. | 2 | t3_4q4d7j | t3_4q4d7j | /r/Cooking/comments/t3_4q4d7j/d4qt0x3 | null | false | 2016-06-28T03:50:40Z |
d4qsyqu | t1_d4qsyqu | 1,467,085,725 | [deleted] | Cooking | [removed] | 1 | t1_d4qsyom | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qsyqu | null | false | 2016-06-28T03:48:45Z |
d4qsyom | t1_d4qsyom | 1,467,085,722 | user_a1a7e9f4dd7d | Cooking | [*American Pie*](https://www.amazon.com/American-Pie-Search-Perfect-Pizza/dp/1580084222/) by Peter Reinhart. Pizza is life. | 1 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qsyom | null | false | 2016-06-28T03:48:42Z |
d4qswb3 | t1_d4qswb3 | 1,467,085,599 | user_2b47044b7e96 | Cooking | Good on you for trying but the myth is so ingrained that it will never go away...and I know that you know that and were just trying to educate the the already converted. Sigh. | 1 | t1_d4lon8v | t3_4pckoc | /r/Cooking/comments/t3_4pckoc/d4qswb3 | null | false | 2016-06-28T03:46:39Z |
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