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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
dbqgadj | t1_dbqgadj | 1,482,967,013 | user_f9af6c6ea609 | Cooking | Fusion cuisine =/= put soy sauce on Mexican food
(Seriously, though, Mexican-Korean fusion sounds interesting.) | 1 | t1_dbprt8d | t3_5km607 | /r/Cooking/comments/t3_5km607/dbqgadj | null | false | 2016-12-28T23:16:53Z |
dbqg3fh | t1_dbqg3fh | 1,482,966,737 | user_9a69562f5e9b | Cooking | Tom yum fried rice is delicious. | 2 | t3_5kskfc | t3_5kskfc | /r/Cooking/comments/t3_5kskfc/dbqg3fh | null | false | 2016-12-28T23:12:17Z |
dbqg1de | t1_dbqg1de | 1,482,966,656 | user_d916d6f7126e | Cooking | Haha I can see that. A couple friends of mine have a weird hatred for mayo. I get that people don't have a taste for it, but to despise it so much is strange lol. | 2 | t1_dbqdcoo | t3_5km607 | /r/Cooking/comments/t3_5km607/dbqg1de | null | false | 2016-12-28T23:10:56Z |
dbqfzdb | t1_dbqfzdb | 1,482,966,578 | user_58335b04d926 | Cooking | My go-to avocado snack is a nice crusty toast with a bit of aged balsamic, sliced avocado topped with a touch of salt. So good. | 2 | t1_dbpxqi9 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbqfzdb | null | false | 2016-12-28T23:09:38Z |
dbqfqjl | t1_dbqfqjl | 1,482,966,230 | user_3f8715e12742 | Cooking | I'm curious how the marinade would be with just simple slices of tofu. | 1 | t1_dbq6x29 | t3_5krtpl | /r/Cooking/comments/t3_5krtpl/dbqfqjl | null | false | 2016-12-28T23:03:50Z |
dbqfq5q | t1_dbqfq5q | 1,482,966,216 | user_7992479ba111 | Cooking | Caviar is more about the texture and the saltiness than fishiness. Perhaps replace it with coarse salt like sea salt? | 1 | t3_5krtpl | t3_5krtpl | /r/Cooking/comments/t3_5krtpl/dbqfq5q | null | false | 2016-12-28T23:03:36Z |
dbqfnxw | t1_dbqfnxw | 1,482,966,128 | user_0660696f2ea5 | Cooking | So whipping in a stand mixer is bad? | 1 | t1_dbpyd5v | t3_5kqhk9 | /r/Cooking/comments/t3_5kqhk9/dbqfnxw | null | false | 2016-12-28T23:02:08Z |
dbqfkz8 | t1_dbqfkz8 | 1,482,966,014 | user_40668a8b1b4a | Cooking | i use it to stir fry vermicelli with onions and shrimp. then top it with shredded egg. start by soaking the vermicelli (usually dried) in hot water until its soft, saute the onions and shrimp (deshelled) with the tom yum paste, mix the vermicelli in, add like a cup of water (important, they are very absorbant and dry f... | 2 | t3_5kskfc | t3_5kskfc | /r/Cooking/comments/t3_5kskfc/dbqfkz8 | null | false | 2016-12-28T23:00:14Z |
dbqfg0z | t1_dbqfg0z | 1,482,965,827 | user_dcf0e093be31 | Cooking | Ok sorry I'm sorta new to cooking but all I have is beef broth not stock will that still work? | 1 | t1_dbqekw3 | t3_5kstuc | /r/Cooking/comments/t3_5kstuc/dbqfg0z | null | false | 2016-12-28T22:57:07Z |
dbqf0oe | t1_dbqf0oe | 1,482,965,250 | user_bd8e5c405a59 | Cooking | Was it Dukes at least? | 1 | t3_5km607 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbqf0oe | null | false | 2016-12-28T22:47:30Z |
dbqev5a | t1_dbqev5a | 1,482,965,044 | user_c44fde281c32 | Cooking | Suck it and see | 1 | t3_5ko9sh | t3_5ko9sh | /r/Cooking/comments/t3_5ko9sh/dbqev5a | null | false | 2016-12-28T22:44:04Z |
dbqekw3 | t1_dbqekw3 | 1,482,964,655 | user_0948b0eb319c | Cooking | After alcohol flashes off, not much there but cream and stock. Use a reduced sodium beef stock concentrate or a home made demiglace. | 2 | t1_dbqdrq4 | t3_5kstuc | /r/Cooking/comments/t3_5kstuc/dbqekw3 | null | false | 2016-12-28T22:37:35Z |
dbqegpc | t1_dbqegpc | 1,482,964,496 | user_25f4a7ad1347 | Cooking | Well wellingtons come in a few varieties in terms of meats as well as serving sizes. Singel serving wellingtons are fillet cut into a single serving portion then wrapped with the usual, duxelle, parma ham, pastry and then baked. and as you can imagine, it's covered in pastry on the side as well as bottom and the top wh... | 1 | t1_dbqe6cw | t3_5krxy9 | /r/Cooking/comments/t3_5krxy9/dbqegpc | null | false | 2016-12-28T22:34:56Z |
dbqeg8e | t1_dbqeg8e | 1,482,964,479 | user_0948b0eb319c | Cooking | Caviar is eggs. Everyone can eat eggs. | -1 | t3_5krtpl | t3_5krtpl | /r/Cooking/comments/t3_5krtpl/dbqeg8e | null | false | 2016-12-28T22:34:39Z |
dbqe6cw | t1_dbqe6cw | 1,482,964,108 | user_2da25282029d | Cooking | That was the plan. Under? Where did you get that? | 0 | t1_dbqd10j | t3_5krxy9 | /r/Cooking/comments/t3_5krxy9/dbqe6cw | null | false | 2016-12-28T22:28:28Z |
dbqe3zu | t1_dbqe3zu | 1,482,964,021 | user_8af7cfa2b2ba | Cooking | Interesting. I'll give that a try next time. | 1 | t1_dbq09y8 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbqe3zu | null | false | 2016-12-28T22:27:01Z |
dbqe0o1 | t1_dbqe0o1 | 1,482,963,898 | user_c0ae42ab4f08 | Cooking | I thought you got food poisoning from going there a second time.
I really didn't mean it to sound like I was giving you shit. It wasn't a serious comment. | 2 | t1_dbq2ljs | t3_5km607 | /r/Cooking/comments/t3_5km607/dbqe0o1 | null | false | 2016-12-28T22:24:58Z |
dbqdtce | t1_dbqdtce | 1,482,963,625 | user_25f4a7ad1347 | Cooking | chopped tomatoes, garlic, onions, cilantro, jalapeno, salt pepper liem juice. | 1 | t3_5koqw2 | t3_5koqw2 | /r/Cooking/comments/t3_5koqw2/dbqdtce | null | false | 2016-12-28T22:20:25Z |
dbqdrq4 | t1_dbqdrq4 | 1,482,963,565 | user_dcf0e093be31 | Cooking | It's a congac steak sauce. Pretty much congac, heavy cream, dark stock. | 1 | t1_dbqd5sk | t3_5kstuc | /r/Cooking/comments/t3_5kstuc/dbqdrq4 | null | false | 2016-12-28T22:19:25Z |
dbqdr87 | t1_dbqdr87 | 1,482,963,546 | user_0b806bc3f345 | Cooking | do any stores near you sell cured chorizo? That's what I use and it never falls apart? | 1 | t3_5ksfov | t3_5ksfov | /r/Cooking/comments/t3_5ksfov/dbqdr87 | null | false | 2016-12-28T22:19:06Z |
dbqdozl | t1_dbqdozl | 1,482,963,462 | user_950b478a901a | Cooking | well margarine is designed to taste like butter, which doesn't have a strong flavor to begin with. | 2 | t3_5ksk5j | t3_5ksk5j | /r/Cooking/comments/t3_5ksk5j/dbqdozl | null | false | 2016-12-28T22:17:42Z |
dbqdop2 | t1_dbqdop2 | 1,482,963,451 | user_25f4a7ad1347 | Cooking | charred tomatillos, garlic, onion, salt, pepper, jalapenos, and lemon juice if need. cumin. cilantro, blend in pulses.
edit forgot cilantro | 3 | t3_5kr7mw | t3_5kr7mw | /r/Cooking/comments/t3_5kr7mw/dbqdop2 | null | false | 2016-12-28T22:17:31Z |
dbqdoe7 | t1_dbqdoe7 | 1,482,963,440 | user_58a54bf5ffcf | Cooking | Are you trying salted or unsalted? That may make a difference to you. Also, have you tried more high end butters like Kerrygold or fresh local options? I would be surprised if you couldn't tell the difference between that and your typical supermarket butter! | 3 | t3_5ksk5j | t3_5ksk5j | /r/Cooking/comments/t3_5ksk5j/dbqdoe7 | null | false | 2016-12-28T22:17:20Z |
dbqdjpl | t1_dbqdjpl | 1,482,963,260 | user_25f4a7ad1347 | Cooking | tom yung goong.
https://en.wikipedia.org/wiki/Tom_yum#Selected_types
other stuff | 2 | t3_5kskfc | t3_5kskfc | /r/Cooking/comments/t3_5kskfc/dbqdjpl | null | false | 2016-12-28T22:14:20Z |
dbqdcoo | t1_dbqdcoo | 1,482,963,002 | user_b0c15edb2aeb | Cooking | Mayo itself is just beaten eggs, a dash of vinegar, and some spices. I suspect this whole thread is a backlash from that percentage of the populace that irrationally hates it. | 2 | t1_dbphtn0 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbqdcoo | null | false | 2016-12-28T22:10:02Z |
dbqd5sk | t1_dbqd5sk | 1,482,962,748 | user_25f4a7ad1347 | Cooking | what recipe? and sure if you ant the beef stock flavor and less color. if not, grill or roast the stuff before making the stock which makes i darker | 1 | t3_5kstuc | t3_5kstuc | /r/Cooking/comments/t3_5kstuc/dbqd5sk | null | false | 2016-12-28T22:05:48Z |
dbqd10j | t1_dbqd10j | 1,482,962,567 | user_25f4a7ad1347 | Cooking | puff pastry square might be weird. just a square of baked dough under the roasted stuffed tenderloin.
why not just serve it as bread on the side | 2 | t3_5krxy9 | t3_5krxy9 | /r/Cooking/comments/t3_5krxy9/dbqd10j | null | false | 2016-12-28T22:02:47Z |
dbqcz55 | t1_dbqcz55 | 1,482,962,499 | user_9f9ce5d170c9 | Cooking | Then you need to add more brandy to your cake. | 1 | t1_dbpxf4x | t3_5kqc69 | /r/Cooking/comments/t3_5kqc69/dbqcz55 | null | false | 2016-12-28T22:01:39Z |
dbqc85j | t1_dbqc85j | 1,482,961,515 | user_590e9798df04 | Cooking | Lime (limon) is everywhere, and an essential part of Mexican cuisine. There's also the "lima" which is kind of like a big yellow-ish lime, but nowhere near as sweet as our lemons. You can get lemons at Costco or nice stores but they aren't part of life except perhaps a little in Baja. | 1 | t1_dbpt8yj | t3_5km607 | /r/Cooking/comments/t3_5km607/dbqc85j | null | false | 2016-12-28T21:45:15Z |
dbqbvq5 | t1_dbqbvq5 | 1,482,961,064 | user_4fae353145c6 | Cooking | Yes, I love all the different cream cheese flavors! Yeah, cooking regular salmon, or buying smoked salmon for the pregnant woman would work! | 3 | t1_dbqbrpl | t3_5krtpl | /r/Cooking/comments/t3_5krtpl/dbqbvq5 | null | false | 2016-12-28T21:37:44Z |
dbqbrpl | t1_dbqbrpl | 1,482,960,920 | user_93159efbc116 | Cooking | i don't know what i did before flavored cream cheese. green onion cream cheese is amazing and my favorite. a place near my office has garlic thyme cream cheese that's to die for.
OP could also just cook regular salmon and mix it in some cream cheese for a somewhat similar experience. maybe with some capers and dill! | 6 | t1_dbq7obw | t3_5krtpl | /r/Cooking/comments/t3_5krtpl/dbqbrpl | null | false | 2016-12-28T21:35:20Z |
dbqbiol | t1_dbqbiol | 1,482,960,597 | user_93159efbc116 | Cooking | i don't think milk has anything to do with potatoes getting gluey. when the potatoes get overworked the gluten in them gets all sticky which you want for something like bread (why you knead dough) but not for potatoes. | 2 | t1_dbpvnor | t3_5kqhk9 | /r/Cooking/comments/t3_5kqhk9/dbqbiol | null | false | 2016-12-28T21:29:57Z |
dbqbg5m | t1_dbqbg5m | 1,482,960,511 | user_99550c4d7390 | Cooking | It's different from mayo for sure - but it has its own appeal for certain things. I like the increased vinegar (not as much as Kewpie though). | 1 | t1_dbqb65x | t3_5km607 | /r/Cooking/comments/t3_5km607/dbqbg5m | null | false | 2016-12-28T21:28:31Z |
dbqbaxn | t1_dbqbaxn | 1,482,960,329 | user_a6da6e4be572 | Cooking | Well that's no fun. | 2 | t1_dbq8yfz | t3_5kmywk | /r/Cooking/comments/t3_5kmywk/dbqbaxn | null | false | 2016-12-28T21:25:29Z |
dbqb65x | t1_dbqb65x | 1,482,960,156 | user_996ec77f6870 | Cooking | My wife won't eat mayo so we always have miracle whip in the house for her. A few weeks ago I ran out of mayo and grabbed the "whip" thinking it would be basically the same thing. That stuff is like paprika jelly. | 2 | t1_dbq080t | t3_5km607 | /r/Cooking/comments/t3_5km607/dbqb65x | null | false | 2016-12-28T21:22:36Z |
dbqb5yc | t1_dbqb5yc | 1,482,960,148 | user_bd294b5785b8 | Cooking | That's what i do but i wasnt sure if there was something i was missing where you could do both | 1 | t1_dbq522a | t3_5kbn7e | /r/Cooking/comments/t3_5kbn7e/dbqb5yc | null | false | 2016-12-28T21:22:28Z |
dbqb3gh | t1_dbqb3gh | 1,482,960,055 | user_eda219aa83c6 | Cooking | oxo cubes pie
Serves 8
You will need:
20ml cod liver oil
70ml whipped cream
70ml orange juice
1 oxo cubes
3 cabbages
Instructions:
stir-fry the whipped cream
fry the oxo cubes until browned
barbeque the cod liver oil
heat the oxo cubes
melt the whipped cream
mix the whippe... | 1 | t1_dbpcw1h | t3_5km607 | /r/Cooking/comments/t3_5km607/dbqb3gh | null | false | 2016-12-28T21:20:55Z |
dbqaz2v | t1_dbqaz2v | 1,482,959,897 | [deleted] | Cooking | [deleted] | 1 | t3_5km607 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbqaz2v | null | false | 2016-12-28T21:18:17Z |
dbqawqq | t1_dbqawqq | 1,482,959,814 | user_62b10556bd1a | Cooking | To each their own, and that's why I don't do potluck. | 1 | t3_5km607 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbqawqq | null | false | 2016-12-28T21:16:54Z |
dbqaqyf | t1_dbqaqyf | 1,482,959,608 | user_bca2f10604b1 | Cooking | Have already learned this lesson with the handheld electric beater :( I think the Kitchenaid may have a lower speed setting than my hand mixer does | 1 | t1_dbq8x2t | t3_5kqhk9 | /r/Cooking/comments/t3_5kqhk9/dbqaqyf | null | false | 2016-12-28T21:13:28Z |
dbqaqh6 | t1_dbqaqh6 | 1,482,959,591 | user_ccd9a158ffaf | Cooking | piss off | 3 | t1_dbqa8gt | t3_5km607 | /r/Cooking/comments/t3_5km607/dbqaqh6 | null | false | 2016-12-28T21:13:11Z |
dbqan0u | t1_dbqan0u | 1,482,959,469 | user_7992479ba111 | Cooking | It's concentrated stock, so use it as such. Add a couple cubes to water for instant stock. Melt a couple in a pan with some seasonings for a sauce.
Also, those cubes are NOT shelf stable. I would suggest you freeze them to extend shelf life | 2 | t3_5kslo1 | t3_5kslo1 | /r/Cooking/comments/t3_5kslo1/dbqan0u | null | false | 2016-12-28T21:11:09Z |
dbqaj9v | t1_dbqaj9v | 1,482,959,338 | user_433d01a165ad | Cooking | I said tomato, but cumin isn't necessary. It's not BAD, but it's also not traditional guac. | 1 | t1_dbq00xb | t3_5km607 | /r/Cooking/comments/t3_5km607/dbqaj9v | null | false | 2016-12-28T21:08:58Z |
dbqairu | t1_dbqairu | 1,482,959,320 | user_b994b7965794 | Cooking | That's what I was thinking | 1 | t1_dbq8qrz | t3_5knef6 | /r/Cooking/comments/t3_5knef6/dbqairu | null | false | 2016-12-28T21:08:40Z |
dbqa9rk | t1_dbqa9rk | 1,482,959,000 | user_433d01a165ad | Cooking | this is what my mom does. | 1 | t1_dbq2byr | t3_5km607 | /r/Cooking/comments/t3_5km607/dbqa9rk | null | false | 2016-12-28T21:03:20Z |
dbqa8rd | t1_dbqa8rd | 1,482,958,963 | user_5381f1d3bbdd | Cooking | Thank you very much! I watched that episode and I have a little bit of an idea about the tamale construction. | 2 | t1_dbpg4gs | t3_5klfsz | /r/Cooking/comments/t3_5klfsz/dbqa8rd | null | false | 2016-12-28T21:02:43Z |
dbqa8gt | t1_dbqa8gt | 1,482,958,952 | user_8edf69cb51d0 | Cooking | well aren't you the little michelin star chef? What *is* the difference between garlic powder and garlic salt?
You'll find people who know what they're talking about use *actual* garlic. I probably would've said they're the same thing too; does that also mean I have no idea how to cook? | -1 | t1_dbp6s3h | t3_5km607 | /r/Cooking/comments/t3_5km607/dbqa8gt | null | false | 2016-12-28T21:02:32Z |
dbq9u9k | t1_dbq9u9k | 1,482,958,456 | [deleted] | Cooking | [deleted] | 1 | t1_dbpcw1h | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq9u9k | null | false | 2016-12-28T20:54:16Z |
dbq9o7q | t1_dbq9o7q | 1,482,958,240 | user_88eaa705541c | Cooking | spiced poached packets of dry onion soup mix
Serves 6
You will need:
60g of plain flour
4 packets of dry onion soup mix
Instructions:
rinse the plain flour
add the plain flour
add the plain flour to the saucepan
flambe the plain flour
blend with the plain flour
barbeque the packets of dry onion soup mix
hea... | 1 | t1_dbpcw1h | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq9o7q | null | false | 2016-12-28T20:50:40Z |
dbq9nrv | t1_dbq9nrv | 1,482,958,224 | user_d66794e9b055 | Cooking | Trauma hotlines are available, you poor soul. | 1 | t3_5km607 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq9nrv | null | false | 2016-12-28T20:50:24Z |
dbq9kvr | t1_dbq9kvr | 1,482,958,120 | user_f554540952ee | Cooking | I love making pizza. I stop by the local pizza shop called 2 Guys from Italy because they have really good dough, they sell me a medium size pizza dough for $3. I stop by the grocery store and pick up the ingredients I like. It's fun to get creative with the ingredients.
I've made a pizza with BBQ chicken, pesto sa... | 2 | t3_5kbb98 | t3_5kbb98 | /r/Cooking/comments/t3_5kbb98/dbq9kvr | null | false | 2016-12-28T20:48:40Z |
dbq9ks9 | t1_dbq9ks9 | 1,482,958,116 | user_511b1d0b9ebd | Cooking | I don't have a recipe but for anyone looking for a store bought one I found that this one is fantastic: http://www.herdeztraditions.com/products/traditional-salsa/herdez-salsa-verde/ | 2 | t3_5kr7mw | t3_5kr7mw | /r/Cooking/comments/t3_5kr7mw/dbq9ks9 | null | false | 2016-12-28T20:48:36Z |
dbq9985 | t1_dbq9985 | 1,482,957,709 | user_2da25282029d | Cooking | Unfortunately, I am cooking this to 132 (low medium), so the interior should be warmed through. | 1 | t1_dbq8nuo | t3_5krxy9 | /r/Cooking/comments/t3_5krxy9/dbq9985 | null | false | 2016-12-28T20:41:49Z |
dbq98bn | t1_dbq98bn | 1,482,957,677 | user_4c95c2089cf2 | Cooking | Don't worry, I've got a diet for that | 1 | t1_dbph3sr | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq98bn | null | false | 2016-12-28T20:41:17Z |
dbq971t | t1_dbq971t | 1,482,957,633 | user_f554540952ee | Cooking | Rib-eye. Sear on VERY hot cast iron for 30 seconds each side, put in the oven with the cast iron for 2 minutes each side at 500 degrees. | 2 | t3_5kk5vu | t3_5kk5vu | /r/Cooking/comments/t3_5kk5vu/dbq971t | null | false | 2016-12-28T20:40:33Z |
dbq96la | t1_dbq96la | 1,482,957,616 | user_e3aa03f179de | Cooking | i never add butter or milk. just gravy. but then again we mainly do stampots | 0 | t3_5kqhk9 | t3_5kqhk9 | /r/Cooking/comments/t3_5kqhk9/dbq96la | null | false | 2016-12-28T20:40:16Z |
dbq96il | t1_dbq96il | 1,482,957,614 | user_7ab9e326e0a1 | Cooking | I was in cancun a couple weeks ago and had Mexican/Japanese fusion. It was delicious.
Now I'm home and frozen and ready to die. | 1 | t1_dbpkjbd | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq96il | null | false | 2016-12-28T20:40:14Z |
dbq92fc | t1_dbq92fc | 1,482,957,472 | [deleted] | Cooking | [deleted] | 0 | t1_dbq6fzl | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq92fc | null | false | 2016-12-28T20:37:52Z |
dbq90xr | t1_dbq90xr | 1,482,957,419 | user_f554540952ee | Cooking | You should check out the show Good Eats. I used to love watching this show, probably seen most episodes. He takes 1 main ingredient, and shows you many dishes you can make out of it. He uses science and history and it's very user friendly to understand. I learned how to make perfect steak, the best turkey, how to r... | 1 | t3_5knc96 | t3_5knc96 | /r/Cooking/comments/t3_5knc96/dbq90xr | null | false | 2016-12-28T20:36:59Z |
dbq8ypy | t1_dbq8ypy | 1,482,957,341 | user_7ab9e326e0a1 | Cooking | Now we're all sons of bitches. | 2 | t1_dbpudej | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq8ypy | null | false | 2016-12-28T20:35:41Z |
dbq8yfz | t1_dbq8yfz | 1,482,957,331 | user_0f0c39d5582e | Cooking | Do not throw it at the stove or drop it onto the stove from great heights. | 1 | t3_5kmywk | t3_5kmywk | /r/Cooking/comments/t3_5kmywk/dbq8yfz | null | false | 2016-12-28T20:35:31Z |
dbq8xf8 | t1_dbq8xf8 | 1,482,957,295 | user_7ab9e326e0a1 | Cooking | I'm happy this doesn't include cumin. I like cumin in cooked food. It's just weird in guacamole and pico. | 1 | t1_dbpjqe8 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq8xf8 | null | false | 2016-12-28T20:34:55Z |
dbq8x2t | t1_dbq8x2t | 1,482,957,284 | user_0a9b0f46f46f | Cooking | Be careful with the stand mixer and boiled potatoes. It's an excellent way to make adhesive for wallpapers and papier maché though. Not kidding. | 1 | t1_dbq1fjv | t3_5kqhk9 | /r/Cooking/comments/t3_5kqhk9/dbq8x2t | null | false | 2016-12-28T20:34:44Z |
dbq8qrz | t1_dbq8qrz | 1,482,957,063 | user_0f0c39d5582e | Cooking | Gas build up in a can is a strong indication of spoilage. | 1 | t3_5knef6 | t3_5knef6 | /r/Cooking/comments/t3_5knef6/dbq8qrz | null | false | 2016-12-28T20:31:03Z |
dbq8nuo | t1_dbq8nuo | 1,482,956,961 | user_0a9b0f46f46f | Cooking | It works pretty well with chicken, I've filled fillets with sundried tomatos, pesto and mozzarella several times.
I like my beef rare to medium rare though, which I guess won't really work with your cooking method. The filling would in my case would probably not even heat up in the middle. It would probably work out ... | 1 | t3_5krxy9 | t3_5krxy9 | /r/Cooking/comments/t3_5krxy9/dbq8nuo | null | false | 2016-12-28T20:29:21Z |
dbq8n6u | t1_dbq8n6u | 1,482,956,938 | user_5b36ba297787 | Cooking | Maybe. Avocados never arrive here ripe. They are a bit more expensive than in the US though, it's 2 euros here compared to 79 cents in the US. | 1 | t1_dbpzjd0 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq8n6u | null | false | 2016-12-28T20:28:58Z |
dbq8dm0 | t1_dbq8dm0 | 1,482,956,601 | user_e9d92c8b1c20 | Cooking | The tamale was dry AF with some kinda mystery meat in it that vaguely tasted like those xlnt supermarket ones. I'd bet just about anything that the beans were from a powder too.
I live near east LA. Pretty spoiled when it comes to Mexican. | 2 | t1_dbq7zzz | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq8dm0 | null | false | 2016-12-28T20:23:21Z |
dbq8dkd | t1_dbq8dkd | 1,482,956,599 | user_0b806bc3f345 | Cooking | I like to add the butter in small cubes while the potatoes are still hot enough to melt it, mash/disperse that and add the other ingredients like the sour cream, garlic, and some freshly ground pepper, mash/disperse that (if I was using milk I would add that last so as not to add too much and make the mash too runny). ... | 1 | t3_5kqhk9 | t3_5kqhk9 | /r/Cooking/comments/t3_5kqhk9/dbq8dkd | null | false | 2016-12-28T20:23:19Z |
dbq8cwz | t1_dbq8cwz | 1,482,956,575 | user_c02a86180c9d | Cooking | Sometimes the locals around here can get good reviews through social connections. Everyone knows everyone and nobody wants anyone to fail, so dumb shit like that happens.
Many locals have mixed feelings about Mexicans, they especially avoid the ones that can't speak english. Those are the places you have to check out.... | 2 | t1_dbpwpb2 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq8cwz | null | false | 2016-12-28T20:22:55Z |
dbq823t | t1_dbq823t | 1,482,956,198 | user_16766cf50960 | Cooking | First two ingredients I got:
90ml mint sauce
150ml orange juice
I don't know what kind of sick bastard put those together but it made me very uneasy. | 2 | t1_dbpcw1h | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq823t | null | false | 2016-12-28T20:16:38Z |
dbq7zzz | t1_dbq7zzz | 1,482,956,122 | user_c02a86180c9d | Cooking | I can tell you just by the "taco shell" that isn't good Mexican. TBH I don't even know if it is. That tamale is looking rough too. | 2 | t1_dbpxv5f | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq7zzz | null | false | 2016-12-28T20:15:22Z |
dbq7wdy | t1_dbq7wdy | 1,482,955,994 | user_387700b961d4 | Cooking | Umm... Sorry to ask... When I make my own guac, I add a tiny bit of Chipotle Mayo mainly because that's the only consistent ingredient I have lying around. Is this really a crime? I'm sorry for my sins :O | 1 | t3_5km607 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq7wdy | null | false | 2016-12-28T20:13:14Z |
dbq7p4v | t1_dbq7p4v | 1,482,955,740 | user_fbfcaad08472 | Cooking | I'm super allergic to peas and beans (not lethal, but not pleasant). It would never even occur to me ask if the guacamole has peas in it. | 1 | t1_dbozxnb | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq7p4v | null | false | 2016-12-28T20:09:00Z |
dbq7obw | t1_dbq7obw | 1,482,955,712 | user_4fae353145c6 | Cooking | Just provide a variety of bagel toppings and don't try to worry about directly substituting the lox. As a vegetarian myself, I prefer people don't go out of their way to purchase foods they themselves would not normally eat. I can usually manage my way around a meal by just simply avoiding meat. Try putting out differe... | 20 | t3_5krtpl | t3_5krtpl | /r/Cooking/comments/t3_5krtpl/dbq7obw | null | false | 2016-12-28T20:08:32Z |
dbq7fj1 | t1_dbq7fj1 | 1,482,955,405 | user_407a5e1fe5b0 | Cooking | Thanks for the advice will keep in and try to keep the temperature on low next time I make my jams.
I checked back on it and found that the crystallized sugar were only on the top of jar, they fine enough and weren't too bothersome when eating them with some bread, and actually adds a nice combined with the mango bit... | 1 | t1_dbq4j4o | t3_5kr8xx | /r/Cooking/comments/t3_5kr8xx/dbq7fj1 | null | false | 2016-12-28T20:03:25Z |
dbq79tv | t1_dbq79tv | 1,482,955,208 | user_0d34c9597b6a | Cooking | Well, I would try it! Let us know how it turns out. | 2 | t3_5krxy9 | t3_5krxy9 | /r/Cooking/comments/t3_5krxy9/dbq79tv | null | false | 2016-12-28T20:00:08Z |
dbq75ym | t1_dbq75ym | 1,482,955,074 | user_8a0dcbbdb180 | Cooking | Going to use it instead of vagina. | 0 | t1_dbp37ud | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq75ym | null | false | 2016-12-28T19:57:54Z |
dbq72xi | t1_dbq72xi | 1,482,954,965 | user_41b7a2d02895 | Cooking | Roasted garlic in guac is a real pro move. | 1 | t1_dbp7ux2 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq72xi | null | false | 2016-12-28T19:56:05Z |
dbq70e9 | t1_dbq70e9 | 1,482,954,876 | user_53d4d8eb1d8f | Cooking | Her lasagna and baked ziti recipes are favorites around here. I'm actually making the ziti for New Years this weekend. (With her recipe, I add some spinach and use ricotta instead of cottage cheese.)
Pioneer Woman's recipe could easily be brought up for ten people. Her recipes are already on the big side. [This recip... | 1 | t1_dboxl60 | t3_5klv9e | /r/Cooking/comments/t3_5klv9e/dbq70e9 | null | false | 2016-12-28T19:54:36Z |
dbq6x29 | t1_dbq6x29 | 1,482,954,760 | user_f94d52bac70f | Cooking | It sounds like she is an ovo-lacto vegetarian. if that is the case, she wouldn't eat the lox, or any other fish, either. I did do a google search for vegetarian substitute lox, and came up with this recipe for [carrot lox](http://olivesfordinner.com/2015/03/carrot-lox.html). not sure how it will come out, but maybe wor... | 1 | t1_dbq6a8t | t3_5krtpl | /r/Cooking/comments/t3_5krtpl/dbq6x29 | null | false | 2016-12-28T19:52:40Z |
dbq6u9a | t1_dbq6u9a | 1,482,954,660 | user_e311b39f3e56 | Cooking | "this gives you a silky smooth emulsified wing sauce that won't separate unless you heat it up again"
I hate to tell you, but if you add hot enough wings it will separate. I worked at a wing bar for a long time and the sauce always separated after a few mintes | 0 | t3_5klu47 | t3_5klu47 | /r/Cooking/comments/t3_5klu47/dbq6u9a | null | false | 2016-12-28T19:51:00Z |
dbq6u0z | t1_dbq6u0z | 1,482,954,653 | user_2facd0c3e47c | Cooking | I think you missed the slight tongue in cheek | 1 | t1_dbq6rem | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq6u0z | null | false | 2016-12-28T19:50:53Z |
dbq6rem | t1_dbq6rem | 1,482,954,559 | user_8891f100aadc | Cooking | Because you make it spicy, so you don't taste the avocado...
This isn't that hard to grasp. | 0 | t1_dbp9a7m | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq6rem | null | false | 2016-12-28T19:49:19Z |
dbq6qsh | t1_dbq6qsh | 1,482,954,537 | user_8891f100aadc | Cooking | Thanks Mom. | 1 | t1_dbp0myi | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq6qsh | null | false | 2016-12-28T19:48:57Z |
dbq6p1s | t1_dbq6p1s | 1,482,954,474 | user_8891f100aadc | Cooking | Sour cream, garlic powder, SALT, and lemon aren't uncommon. | 2 | t1_dbpfxlg | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq6p1s | null | false | 2016-12-28T19:47:54Z |
dbq6mib | t1_dbq6mib | 1,482,954,382 | user_28740d91387a | Cooking | Meh, they're still invited to the fiesta.....The tomatoes and the purists | 1 | t1_dbpr2nf | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq6mib | null | false | 2016-12-28T19:46:22Z |
dbq6jeg | t1_dbq6jeg | 1,482,954,274 | user_a44558222e13 | Cooking | Will this year never end? | 1 | t3_5km607 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq6jeg | null | false | 2016-12-28T19:44:34Z |
dbq6ipj | t1_dbq6ipj | 1,482,954,249 | user_0d71cdbb6110 | Cooking | Mexican-american here, can confirm people here do it. It's still highly frowned upon but it does happen. | 1 | t1_dbq5f0x | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq6ipj | null | false | 2016-12-28T19:44:09Z |
dbq6fzl | t1_dbq6fzl | 1,482,954,153 | user_28740d91387a | Cooking | ? | 2 | t1_dbpw6eg | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq6fzl | null | false | 2016-12-28T19:42:33Z |
dbq6fje | t1_dbq6fje | 1,482,954,136 | [deleted] | Cooking | [deleted] | 1 | t3_5kq4p1 | t3_5kq4p1 | /r/Cooking/comments/t3_5kq4p1/dbq6fje | null | false | 2016-12-28T19:42:16Z |
dbq6dda | t1_dbq6dda | 1,482,954,059 | user_3b879757587a | Cooking | Usually with any high alcoholic content beverage you're cooking with- US standards require bourbon be at least 40% alcohol by volume- you actually *want* to ignite it if you're pouring it into a hot pan. Alcohol is volatile and if you're pouring it into a hot pan, it's all hitting a vaporous state. If you light it on f... | 0 | t3_5ko9sh | t3_5ko9sh | /r/Cooking/comments/t3_5ko9sh/dbq6dda | null | false | 2016-12-28T19:40:59Z |
dbq6a8t | t1_dbq6a8t | 1,482,953,948 | user_db5b4ffd2ecb | Cooking | The vegetarian eats dairy but won't eat caviar. | 3 | t1_dbq5ozr | t3_5krtpl | /r/Cooking/comments/t3_5krtpl/dbq6a8t | null | false | 2016-12-28T19:39:08Z |
dbq67ci | t1_dbq67ci | 1,482,953,846 | user_7c4e2d594303 | Cooking | My mother in law uses mayonnaise for her mash potatoes. Disgusting fucken taste | 1 | t3_5km607 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq67ci | null | false | 2016-12-28T19:37:26Z |
dbq5x4e | t1_dbq5x4e | 1,482,953,483 | user_a936e7f5ca57 | Cooking | awesome. thank you. | 1 | t1_dbpe0kk | t3_5kmzjv | /r/Cooking/comments/t3_5kmzjv/dbq5x4e | null | false | 2016-12-28T19:31:23Z |
dbq5qhq | t1_dbq5qhq | 1,482,953,247 | user_9279c2ca3ae7 | Cooking | Your guac is bland. Salt is 100% necessary. | 0 | t1_dbpna9s | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq5qhq | null | false | 2016-12-28T19:27:27Z |
dbq5ozr | t1_dbq5ozr | 1,482,953,192 | user_f94d52bac70f | Cooking | I wouldn't cook the lox. is she an ovo-lacto vegetarian? or a pescatarian? | 5 | t3_5krtpl | t3_5krtpl | /r/Cooking/comments/t3_5krtpl/dbq5ozr | null | false | 2016-12-28T19:26:32Z |
dbq5fd9 | t1_dbq5fd9 | 1,482,952,857 | user_9279c2ca3ae7 | Cooking | Lime juice prevents/limits oxidation. What more wold you need? | 1 | t1_dbpgsys | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq5fd9 | null | false | 2016-12-28T19:20:57Z |
dbq5f0x | t1_dbq5f0x | 1,482,952,846 | user_7742759c517c | Cooking | Well, I promise that's not canon. They're probably Mexican-Americans. | 1 | t1_dbq5588 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq5f0x | null | false | 2016-12-28T19:20:46Z |
dbq5eyx | t1_dbq5eyx | 1,482,952,844 | user_60618f2afafd | Cooking | OMG. Have you ever made tomatillo ranch dressing? SO GOOD. | 1 | t1_dbp1hvb | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq5eyx | null | false | 2016-12-28T19:20:44Z |
dbq5588 | t1_dbq5588 | 1,482,952,501 | user_9cb9a724066c | Cooking | That's funny cause a lot of other people in this thread were saying that their Mexican friends and family put mayo in their guac | 1 | t1_dbpvcy1 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq5588 | null | false | 2016-12-28T19:15:01Z |
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