A good, simple burger with a juicy patty, some mayo/ketchup, tomatoes, lettuce, dill pickles, and red onion is great. The red onion especially provides a nice clean crunch.
Though usually I'm going to opt for caramelized yellow onions, because onions+butter+heat is the foundation of Flavortown City Hall.
its hilarious that bbq is generally considered poor ppl food but that's not the reality anymore, its one of the more expensive dinners i can have here
in most restaurants a rack of ribs is like the most expensive thing on a menu
Yeah, I'll meet my dad for lunch at a Texas Hill Country BBQ spot (not even one of the trendy ones that get all the media attention), and we'll drop 40-50 bucks or more for a good size but not huge lunch.
its hilarious that bbq is generally considered poor ppl food but that's not the reality anymore, its one of the more expensive dinners i can have here
in most restaurants a rack of ribs is like the most expensive thing on a menu
Yeah, I'll meet my dad for lunch at a Texas Hill Country BBQ spot (not even one of the trendy ones that get all the media attention), and we'll drop 40-50 bucks or more for a good size but not huge lunch.
Yeah, basically this. Only as a kid you're never told the ingredients of stuff, so you don't realize you eat onions like five times a night - instead onions are just that thing people put on hamburgers so I don't want to eat them.
its hilarious that bbq is generally considered poor ppl food but that's not the reality anymore, its one of the more expensive dinners i can have here
in most restaurants a rack of ribs is like the most expensive thing on a menu
I feel like if you're buying bbq ribs at a restaurant then something has probably gone wrong. Unless it's specifically a bbq joint, and even then your luck is going to be inversely correlated with the restaurant-ness of the joint.
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syndalisGetting ClassyOn the WallRegistered User, Loves Apple Productsregular
its hilarious that bbq is generally considered poor ppl food but that's not the reality anymore, its one of the more expensive dinners i can have here
in most restaurants a rack of ribs is like the most expensive thing on a menu
I feel like if you're buying bbq ribs at a restaurant then something has probably gone wrong. Unless it's specifically a bbq joint, and even then your luck is going to be inversely correlated with the restaurant-ness of the joint.
Hands down the best (non Carolina) BBQ I have ever had was served out of a double wide trailer that was converted into a restaurant in the middle of the Ozarks in Missouri.
There was a garden outside where he grew many of his ingredients, he was an avid hunter and would trade / barter his kills to get the meat from local farmers that he used in his smokers.
It in no way felt like a restaurant, the prices were incredibly reasonable, and the food was just streets ahead.
All enjoyed because I and my traveling buddies trusted a wooden sign with BBQ hand painted on it alongside an arrow pointing to the aforementioned trailer.
syndalis on
SW-4158-3990-6116
Let's play Mario Kart or something...
my sister in law refuses to eat anything with onions in them because she ate a bad onion once
same thing for eggs
she also refuses any sauces or gravies or whatever that aren't from a mix or are made with any kind of meat stock because she thinks its full of bacteria
Caramelized: Good as a topping e.g. on fajitas or on a burger. I even enjoy them on a sirloin.
Raw red: Good on cold cut sandwiches and in mexican food/Pico.
Raw strands: Good as a light addition in some asian food.
Deep fried: Onion rings/blooming onion.
There's a whole world of other things you can do with onions. You can pickle them! You can roast them! You can even preserve them! It all depends on what you're making and what flavor combinations you want out of the dish. For example, we put pickled red onions on our wild boar burger because the sweetness of the onion, combined with the sharpness of the red onion and vinegar is perfect with the meat and the butterkase cheese we put on it. I also like to add our pickled gherkins because they are tiny awesome pickles and I love pickled goods because they go well with beer and now I've forgotten what the point I was trying to make, pickles.
Also if you don't like onions or want to "class it up," try using shallots. They are pretty awesome too, and about as much of a pain to work with as onions and garlic. But yeah, if you think that you hate onions and can't eat them at all you're cutting yourself off from the majority of food offered. Hell, I make all my stocks with onions (except the fume, that gets leeks) so when you're eating this awesome soup I made with the beef stock and think it doesn't have onions in it, you actually eating onions baby!
Something that occurred to me and I'm happy to see in the American food scene of late is more of a transition to making decent green salads. It used to be if you went to any podunk restaurant in this country you'd get something covered in fucking cheese and other toppings and slathered with dressing, most likely the salad mix itself was heavy on the romaine. Now you can get nice salads, and let me tell you something one of my favorite meals is a nice piece of grilled meat or seafood on some good greens tossed in a vinaigrette and topped according to what the meat is. Like caramelized onions, roasted garlic, heirloom tomatoes, funky ass bleu cheese and balsamic vinaigrette for some steak is actually probably what I'm making for dinner tonight now that I type this.
User name Alazull on Steam, PSN, Nintenders, Epic, etc.
its hilarious that bbq is generally considered poor ppl food but that's not the reality anymore, its one of the more expensive dinners i can have here
in most restaurants a rack of ribs is like the most expensive thing on a menu
I feel like if you're buying bbq ribs at a restaurant then something has probably gone wrong. Unless it's specifically a bbq joint, and even then your luck is going to be inversely correlated with the restaurant-ness of the joint.
If a BBQ place was actively on fire, I would run in and order, as it would be the pinnacle of BBQ. Exception: sweet cheeks in Boston is great ( note that I do recognize new England as not BBQ country)
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TraceGNU Terry Pratchett; GNU Gus; GNU Carrie Fisher; GNU Adam WeRegistered Userregular
its hilarious that bbq is generally considered poor ppl food but that's not the reality anymore, its one of the more expensive dinners i can have here
in most restaurants a rack of ribs is like the most expensive thing on a menu
I feel like if you're buying bbq ribs at a restaurant then something has probably gone wrong. Unless it's specifically a bbq joint, and even then your luck is going to be inversely correlated with the restaurant-ness of the joint.
If a BBQ place was actively on fire, I would run in and order, as it would be the pinnacle of BBQ. Exception: sweet cheeks in Boston is great ( note that I do recognize new England as not BBQ country)
Dinosaur Bar-B-Que is a restaurant, blues venue, and biker bar chain located mostly in upstate New York with branches in New Jersey, Connecticut, Illinois and Maryland .
Opened in 1988 on Willow Street in downtown Syracuse, it specializes in authentic barbecue, using a wood-fueled barbecue pit. The restaurant markets its sauce, pulled pork, chili, and baked beans at local supermarkets, and at Wegmans, Fairway, D'Agostino's, Price Chopper, and Shaw's Supermarkets across the Northeast. Several additional locations have also been opened in Rochester, New York (in the old Lehigh Valley Railroad Station) in 1998, Harlem, New York City in 2004,[1] and Troy, New York adjacent to the Hudson River in late 2010. In April 2012, a 5th location opened in Newark, NJ near the Prudential Center. On December 5, 2012, a 6th location was opened in Stamford, CT and in early 2013 a 7th location was opened in the Gowanus section of Brooklyn.[2] An 8th location opened in Buffalo, NY in February 2014. In the spring of 2015 a location opened in Chicago. The chain plans to open its 10th restaurant in late 2015 located in Baltimore.
its hilarious that bbq is generally considered poor ppl food but that's not the reality anymore, its one of the more expensive dinners i can have here
in most restaurants a rack of ribs is like the most expensive thing on a menu
Yeah, I'll meet my dad for lunch at a Texas Hill Country BBQ spot (not even one of the trendy ones that get all the media attention), and we'll drop 40-50 bucks or more for a good size but not huge lunch.
Technically speaking, even onions in pico de gallo are cooked. The acid from the lime juice and tomatoes do a number on them in the same way those juices do for ceviche.
its hilarious that bbq is generally considered poor ppl food but that's not the reality anymore, its one of the more expensive dinners i can have here
in most restaurants a rack of ribs is like the most expensive thing on a menu
I feel like if you're buying bbq ribs at a restaurant then something has probably gone wrong. Unless it's specifically a bbq joint, and even then your luck is going to be inversely correlated with the restaurant-ness of the joint.
If a BBQ place was actively on fire, I would run in and order, as it would be the pinnacle of BBQ. Exception: sweet cheeks in Boston is great ( note that I do recognize new England as not BBQ country)
Dinosaur Bar-B-Que is a restaurant, blues venue, and biker bar chain located mostly in upstate New York with branches in New Jersey, Connecticut, Illinois and Maryland .
Opened in 1988 on Willow Street in downtown Syracuse, it specializes in authentic barbecue, using a wood-fueled barbecue pit. The restaurant markets its sauce, pulled pork, chili, and baked beans at local supermarkets, and at Wegmans, Fairway, D'Agostino's, Price Chopper, and Shaw's Supermarkets across the Northeast. Several additional locations have also been opened in Rochester, New York (in the old Lehigh Valley Railroad Station) in 1998, Harlem, New York City in 2004,[1] and Troy, New York adjacent to the Hudson River in late 2010. In April 2012, a 5th location opened in Newark, NJ near the Prudential Center. On December 5, 2012, a 6th location was opened in Stamford, CT and in early 2013 a 7th location was opened in the Gowanus section of Brooklyn.[2] An 8th location opened in Buffalo, NY in February 2014. In the spring of 2015 a location opened in Chicago. The chain plans to open its 10th restaurant in late 2015 located in Baltimore.
Bah ya beat me to it. My wife went to school in Rochester where we became acquainted with it and we've been insanely happy since they've opened up near us in Newark. The place isn't the best BBQ ever I'm sure, but it is totally legit and light years ahead of anything that you'll find in the region.
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Come Overwatch with meeeee
americans get super salty about this "we have the best food" thing
there's just greater variation, i think. like rich people in america have the best lifestyle of anyone in the world but the average american standard of living is lower than it is in most other developed countries
same with the food. the really good food is better than the really good food in most other developed countries but the average american meal is probably worse than the average european meal
i also think americans frequently don't grasp that places which aren't america also have ethnic diversity
Non Americans also get super salty about this "we have the best food"
They do one or two cuisines extremely well and think that makes them kings of flavor town
But the reality is having a huge variety of great food available is the most important part of being the best place in the world for delicious food
the cities of most other developed countries have the same available range of cuisines as American ones
like there are very few things you couldn't get here in Sydney that you could get in an American city of comparable size, and there's stuff you can get here that you couldn't get there
because other countries, it turns out, also have ethnic diversity! seriously why do Americans think that they're the only people to have Mexican restaurants AND Chinese ones
its hilarious that bbq is generally considered poor ppl food but that's not the reality anymore, its one of the more expensive dinners i can have here
in most restaurants a rack of ribs is like the most expensive thing on a menu
I feel like if you're buying bbq ribs at a restaurant then something has probably gone wrong. Unless it's specifically a bbq joint, and even then your luck is going to be inversely correlated with the restaurant-ness of the joint.
Not in Kansas City. Come here, sit at a nice table with a white cloth, peruse a wine list, and then tear into the best ribs in the country.
This is barbecue Mecca. Wherever I travel, I will always face toward here to pray.
its hilarious that bbq is generally considered poor ppl food but that's not the reality anymore, its one of the more expensive dinners i can have here
in most restaurants a rack of ribs is like the most expensive thing on a menu
I feel like if you're buying bbq ribs at a restaurant then something has probably gone wrong. Unless it's specifically a bbq joint, and even then your luck is going to be inversely correlated with the restaurant-ness of the joint.
Not in Kansas City. Come here, sit at a nice table with a white cloth, peruse a wine list, and then tear into the best ribs in the country.
This is barbecue Mecca. Wherever I travel, I will always face toward here to pray.
What kind of wine goes with KC ribs?
I feel like I would want something with a little acidity because that's heavy food there. Maybe a pinot noir?
americans get super salty about this "we have the best food" thing
there's just greater variation, i think. like rich people in america have the best lifestyle of anyone in the world but the average american standard of living is lower than it is in most other developed countries
same with the food. the really good food is better than the really good food in most other developed countries but the average american meal is probably worse than the average european meal
i also think americans frequently don't grasp that places which aren't america also have ethnic diversity
Non Americans also get super salty about this "we have the best food"
They do one or two cuisines extremely well and think that makes them kings of flavor town
But the reality is having a huge variety of great food available is the most important part of being the best place in the world for delicious food
the cities of most other developed countries have the same available range of cuisines as American ones
like there are very few things you couldn't get here in Sydney that you could get in an American city of comparable size, and there's stuff you can get here that you couldn't get there
because other countries, it turns out, also have ethnic diversity! seriously why do Americans think that they're the only people to have Mexican restaurants AND Chinese ones
It's because basically all of us have that. How many tex-mex places outside of Sydney?
And if you think a city of 4 million has food diversity, what about a city over 6x that size?
I mean, OK
Austin is kind of a food city even though it's got just a million people. Food I can get here with no effort:
French continental
English / Irish (pub food mostly, one fine dining)
Spanish (tapas and etc)
Tex Mex (world tier)
BBQ (world tier)
Chinese
Japanese
Thai
German/Polish
Ethiopian
Turkish / Middle Eastern
Greek
Italian (ameritalian and traditional sicilian and tuscan)\
Cajun
Soul food
Filipino
Central American
Brazilian
Indian (Britindian and more traditional)
then of course top tier steaks, burgers, cali fusion, new england seafood styles, southwestern chili (green and red)...
I'm curious what you consider local Australian cuisine and what you think of it. I'm entirely ignorant!
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JacobkoshGamble a stamp.I can show you how to be a real man!Moderatormod
its hilarious that bbq is generally considered poor ppl food but that's not the reality anymore, its one of the more expensive dinners i can have here
in most restaurants a rack of ribs is like the most expensive thing on a menu
I feel like if you're buying bbq ribs at a restaurant then something has probably gone wrong. Unless it's specifically a bbq joint, and even then your luck is going to be inversely correlated with the restaurant-ness of the joint.
Not in Kansas City. Come here, sit at a nice table with a white cloth, peruse a wine list, and then tear into the best ribs in the country.
This is barbecue Mecca. Wherever I travel, I will always face toward here to pray.
What kind of wine goes with KC ribs?
I feel like I would want something with a little acidity because that's heavy food there. Maybe a pinot noir?
I have honestly never opted for wine and wouldn't know where to begin. The place I go I tend to order a Chimay Gold with my meal. I have to be carried out afterward, but that is how you know that you have won at barbecue in Kansas City.
its hilarious that bbq is generally considered poor ppl food but that's not the reality anymore, its one of the more expensive dinners i can have here
in most restaurants a rack of ribs is like the most expensive thing on a menu
I feel like if you're buying bbq ribs at a restaurant then something has probably gone wrong. Unless it's specifically a bbq joint, and even then your luck is going to be inversely correlated with the restaurant-ness of the joint.
Not in Kansas City. Come here, sit at a nice table with a white cloth, peruse a wine list, and then tear into the best ribs in the country.
This is barbecue Mecca. Wherever I travel, I will always face toward here to pray.
KC is different though - ribs are like your thing. I wouldn't presume to throw shade on the KC rib game.
americans get super salty about this "we have the best food" thing
there's just greater variation, i think. like rich people in america have the best lifestyle of anyone in the world but the average american standard of living is lower than it is in most other developed countries
same with the food. the really good food is better than the really good food in most other developed countries but the average american meal is probably worse than the average european meal
i also think americans frequently don't grasp that places which aren't america also have ethnic diversity
Non Americans also get super salty about this "we have the best food"
They do one or two cuisines extremely well and think that makes them kings of flavor town
But the reality is having a huge variety of great food available is the most important part of being the best place in the world for delicious food
the cities of most other developed countries have the same available range of cuisines as American ones
like there are very few things you couldn't get here in Sydney that you could get in an American city of comparable size, and there's stuff you can get here that you couldn't get there
because other countries, it turns out, also have ethnic diversity! seriously why do Americans think that they're the only people to have Mexican restaurants AND Chinese ones
It's because basically all of us have that. How many tex-mex places outside of Sydney?
And if you think a city of 4 million has food diversity, what about a city over 6x that size?
I mean, OK
Austin is kind of a food city even though it's got just a million people. Food I can get here with no effort:
French continental
English / Irish (pub food mostly, one fine dining)
Spanish (tapas and etc)
Tex Mex (world tier)
BBQ (world tier)
Chinese
Japanese
Thai
German/Polish
Ethiopian
Turkish / Middle Eastern
Greek
Italian (ameritalian and traditional sicilian and tuscan)\
Cajun
Soul food
Filipino
Central American
Brazilian
Indian (Britindian and more traditional)
then of course top tier steaks, burgers, cali fusion, new england seafood styles, southwestern chili (green and red)...
I'm curious what you consider local Australian cuisine and what you think of it. I'm entirely ignorant!
(sorry if this post came as shitty, I had a frustrating day for unrelated reasons)
but yeah I mean, this is a normal range of food for a developed city to have. there's nothing on that list you couldn't get in Brisbane, a city of comparable size, with a minimum of effort. except for Cajun and soul food, which are regional American cuisines
it's just we don't think of it as special? like I wouldn't brag to anyone about that because it's just a thing that is expected of any large city, in the same way that you expect them to have schools and banks and roads. and the way Americans talk about it always implies to me that they think it's a cultural quality specific to America, as opposed to just being something that happens in a developed nation when the population density gets high enough
like obviously you have more cities than us so there's more cities which possess this normal attribute of cities
as far as regional cuisines go you do better than we do, Australians will try to pretend there's such a thing as Australian food but there isn't. you can't get a real kebab in most of America and obviously you don't know what a meat pie is but the meat pie is just a pie with meat in it, it's frankly not much of a culinary claim to fame
americans get super salty about this "we have the best food" thing
there's just greater variation, i think. like rich people in america have the best lifestyle of anyone in the world but the average american standard of living is lower than it is in most other developed countries
same with the food. the really good food is better than the really good food in most other developed countries but the average american meal is probably worse than the average european meal
i also think americans frequently don't grasp that places which aren't america also have ethnic diversity
Non Americans also get super salty about this "we have the best food"
They do one or two cuisines extremely well and think that makes them kings of flavor town
But the reality is having a huge variety of great food available is the most important part of being the best place in the world for delicious food
the cities of most other developed countries have the same available range of cuisines as American ones
like there are very few things you couldn't get here in Sydney that you could get in an American city of comparable size, and there's stuff you can get here that you couldn't get there
because other countries, it turns out, also have ethnic diversity! seriously why do Americans think that they're the only people to have Mexican restaurants AND Chinese ones
It's because basically all of us have that. How many tex-mex places outside of Sydney?
And if you think a city of 4 million has food diversity, what about a city over 6x that size?
I mean, OK
Austin is kind of a food city even though it's got just a million people. Food I can get here with no effort:
French continental
English / Irish (pub food mostly, one fine dining)
Spanish (tapas and etc)
Tex Mex (world tier)
BBQ (world tier)
Chinese
Japanese
Thai
German/Polish
Ethiopian
Turkish / Middle Eastern
Greek
Italian (ameritalian and traditional sicilian and tuscan)\
Cajun
Soul food
Filipino
Central American
Brazilian
Indian (Britindian and more traditional)
then of course top tier steaks, burgers, cali fusion, new england seafood styles, southwestern chili (green and red)...
I'm curious what you consider local Australian cuisine and what you think of it. I'm entirely ignorant!
(sorry if this post came as shitty, I had a frustrating day for unrelated reasons)
but yeah I mean, this is a normal range of food for a developed city to have. there's nothing on that list you couldn't get in Brisbane, a city of comparable size, with a minimum of effort. except for Cajun and soul food, which are regional American cuisines
it's just we don't think of it as special? like I wouldn't brag to anyone about that because it's just a thing that is expected of any large city, in the same way that you expect them to have schools and banks and roads. and the way Americans talk about it always implies to me that they think it's a cultural quality specific to America, as opposed to just being something that happens in a developed nation when the population density gets high enough
like obviously you have more cities than us so there's more cities which possess this normal attribute of cities
as far as regional cuisines go you do better than we do, Australians will try to pretend there's such a thing as Australian food but there isn't. you can't get a real kebab in most of America and obviously you don't know what a meat pie is but the meat pie is just a pie with meat in it, it's frankly not much of a culinary claim to fame
am in america, have had a meat pie, have made a meat pie, there's the door to flavourtown, population: america
americans get super salty about this "we have the best food" thing
there's just greater variation, i think. like rich people in america have the best lifestyle of anyone in the world but the average american standard of living is lower than it is in most other developed countries
same with the food. the really good food is better than the really good food in most other developed countries but the average american meal is probably worse than the average european meal
i also think americans frequently don't grasp that places which aren't america also have ethnic diversity
Non Americans also get super salty about this "we have the best food"
They do one or two cuisines extremely well and think that makes them kings of flavor town
But the reality is having a huge variety of great food available is the most important part of being the best place in the world for delicious food
the cities of most other developed countries have the same available range of cuisines as American ones
like there are very few things you couldn't get here in Sydney that you could get in an American city of comparable size, and there's stuff you can get here that you couldn't get there
because other countries, it turns out, also have ethnic diversity! seriously why do Americans think that they're the only people to have Mexican restaurants AND Chinese ones
We're not looking at individual cities though. We're looking at countries. I don't doubt tha Sydney and Seattle are comparable in available cuisine. Australia to America though? Nah.
Food can be super regional in America, too. Just try finding decent Mexican or barbecue in Pennsylvania. And if you do, please god let me know where.
Shakedown BBQ in Grantville near Harrisburg/Reading ?
Mexican you're on your own, BBQ is usually pretty easy to find in most places though!
Not good barbecue.
I'm from the KC school, with some north Texas influenced. I've lived out east for a decade now, and nobody here does good barbecue. Passable, at times, but it's typically the culinary equivalent of a cargo cult; aping presentation with no clue about method.
its hilarious that bbq is generally considered poor ppl food but that's not the reality anymore, its one of the more expensive dinners i can have here
in most restaurants a rack of ribs is like the most expensive thing on a menu
Yeah, I'll meet my dad for lunch at a Texas Hill Country BBQ spot (not even one of the trendy ones that get all the media attention), and we'll drop 40-50 bucks or more for a good size but not huge lunch.
Technically speaking, even onions in pico de gallo are cooked. The acid from the lime juice and tomatoes do a number on them in the same way those juices do for ceviche.
edit - grammar
Well there you go. Raw onions are terrible in everything.
If you don't like raw onions on burgers and sandwiches I feel you are disqualified from having an opinion on flavortown.
It's just that I like to taste, y'know, the burger, no the pungent ring of plant matter. Raw onion completely overpowers anything else in the burger/sandwich and becomes the dominant flavor, AND it lingers, screwing up every bite afterwards.
Food can be super regional in America, too. Just try finding decent Mexican or barbecue in Pennsylvania. And if you do, please god let me know where.
Shakedown BBQ in Grantville near Harrisburg/Reading ?
Mexican you're on your own, BBQ is usually pretty easy to find in most places though!
Not good barbecue.
I'm from the KC school, with some north Texas influenced. I've lived out east for a decade now, and nobody here does good barbecue. Passable, at times, but it's typically the culinary equivalent of a cargo cult; aping presentation with no clue about method.
Oh you should define what you mean by good BBQ then.
They're all good to me, just different. You're very unlikely to find texas/kc styled BBQ in the north, though. I dislike KC's emphasis on drenching meat in ketchup/BBQ sauce.
not a doctor, not a lawyer, examples I use may not be fully researched so don't take out of context plz, don't @ me
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BlackDragon480Bluster KerfuffleMaster of Windy ImportRegistered Userregular
its hilarious that bbq is generally considered poor ppl food but that's not the reality anymore, its one of the more expensive dinners i can have here
in most restaurants a rack of ribs is like the most expensive thing on a menu
I feel like if you're buying bbq ribs at a restaurant then something has probably gone wrong. Unless it's specifically a bbq joint, and even then your luck is going to be inversely correlated with the restaurant-ness of the joint.
Not in Kansas City. Come here, sit at a nice table with a white cloth, peruse a wine list, and then tear into the best ribs in the country.
This is barbecue Mecca. Wherever I travel, I will always face toward here to pray.
What kind of wine goes with KC ribs?
I feel like I would want something with a little acidity because that's heavy food there. Maybe a pinot noir?
I have honestly never opted for wine and wouldn't know where to begin. The place I go I tend to order a Chimay Gold with my meal. I have to be carried out afterward, but that is how you know that you have won at barbecue in Kansas City.
Fiorella's?
No matter where you go...there you are. ~ Buckaroo Banzai
its hilarious that bbq is generally considered poor ppl food but that's not the reality anymore, its one of the more expensive dinners i can have here
in most restaurants a rack of ribs is like the most expensive thing on a menu
Yeah, I'll meet my dad for lunch at a Texas Hill Country BBQ spot (not even one of the trendy ones that get all the media attention), and we'll drop 40-50 bucks or more for a good size but not huge lunch.
Technically speaking, even onions in pico de gallo are cooked. The acid from the lime juice and tomatoes do a number on them in the same way those juices do for ceviche.
edit - grammar
Well there you go. Raw onions are terrible in everything.
If you don't like raw onions on burgers and sandwiches I feel you are disqualified from having an opinion on flavortown.
It's just that I like to taste, y'know, the burger, no the pungent ring of plant matter. Raw onion completely overpowers anything else in the burger/sandwich and becomes the dominant flavor, AND it lingers, screwing up every bite afterwards.
I suggest putting less than an entire onion on top.
but yeah I mean, this is a normal range of food for a developed city to have. there's nothing on that list you couldn't get in Brisbane, a city of comparable size, with a minimum of effort. except for Cajun and soul food, which are regional American cuisines
it's just we don't think of it as special? like I wouldn't brag to anyone about that because it's just a thing that is expected of any large city, in the same way that you expect them to have schools and banks and roads. and the way Americans talk about it always implies to me that they think it's a cultural quality specific to America, as opposed to just being something that happens in a developed nation when the population density gets high enough
like obviously you have more cities than us so there's more cities which possess this normal attribute of cities
as far as regional cuisines go you do better than we do, Australians will try to pretend there's such a thing as Australian food but there isn't. you can't get a real kebab in most of America and obviously you don't know what a meat pie is but the meat pie is just a pie with meat in it, it's frankly not much of a culinary claim to fame
Uh, definitely not every developed city. First, Australia is going to get a lot more immigrants than many places. It's a newer country than many so there's less stuff rooted in tradition. I wasn't the one planning food stops when i did a week in Taiwan some years back, but we definitely weren't going to find good Ethiopian food in Taipei.
If you don't like raw onions on burgers and sandwiches I feel you are disqualified from having an opinion on flavortown.
Eh, I like the flavors but not the breath. Or, even worse, the way some people sweat it out.
I do a lot of ballroom dance and it's very, very tough to dance with someone who sweats out onion and garlic and has had a meal heavy in it.
On top of that, hotels that host some ballroom dancing events have an annoying tendency to serve onion heavy meals since it's a cheap way to put flavor into food. The places that host more prestigious events are a lot better at not doing that.
But in any case, caramelized or pickled onions on burgers or, well anything really, are even better than raw.
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Raw, cooked, powdered, chopped, any which way.
Just put onions in all the things ever.
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A good, simple burger with a juicy patty, some mayo/ketchup, tomatoes, lettuce, dill pickles, and red onion is great. The red onion especially provides a nice clean crunch.
Though usually I'm going to opt for caramelized yellow onions, because onions+butter+heat is the foundation of Flavortown City Hall.
(but not on pizza. nor bell peppers.)
Cooked onions are vital in a ridiculous number of dishes.
Yeah, I'll meet my dad for lunch at a Texas Hill Country BBQ spot (not even one of the trendy ones that get all the media attention), and we'll drop 40-50 bucks or more for a good size but not huge lunch.
Yeah, basically this. Only as a kid you're never told the ingredients of stuff, so you don't realize you eat onions like five times a night - instead onions are just that thing people put on hamburgers so I don't want to eat them.
I feel like if you're buying bbq ribs at a restaurant then something has probably gone wrong. Unless it's specifically a bbq joint, and even then your luck is going to be inversely correlated with the restaurant-ness of the joint.
Hands down the best (non Carolina) BBQ I have ever had was served out of a double wide trailer that was converted into a restaurant in the middle of the Ozarks in Missouri.
There was a garden outside where he grew many of his ingredients, he was an avid hunter and would trade / barter his kills to get the meat from local farmers that he used in his smokers.
It in no way felt like a restaurant, the prices were incredibly reasonable, and the food was just streets ahead.
All enjoyed because I and my traveling buddies trusted a wooden sign with BBQ hand painted on it alongside an arrow pointing to the aforementioned trailer.
Let's play Mario Kart or something...
same thing for eggs
she also refuses any sauces or gravies or whatever that aren't from a mix or are made with any kind of meat stock because she thinks its full of bacteria
it makes holidays... a bit infuriating
Cooked: Good on everything.
Caramelized: Good as a topping e.g. on fajitas or on a burger. I even enjoy them on a sirloin.
Raw red: Good on cold cut sandwiches and in mexican food/Pico.
Raw strands: Good as a light addition in some asian food.
Deep fried: Onion rings/blooming onion.
like when i went smitty's in lockhart
that was legit
but just ordering a rack of ribs at a steakhouse?
eff that
Nexuscrawler is terrible.
Come at me bro
There's a whole world of other things you can do with onions. You can pickle them! You can roast them! You can even preserve them! It all depends on what you're making and what flavor combinations you want out of the dish. For example, we put pickled red onions on our wild boar burger because the sweetness of the onion, combined with the sharpness of the red onion and vinegar is perfect with the meat and the butterkase cheese we put on it. I also like to add our pickled gherkins because they are tiny awesome pickles and I love pickled goods because they go well with beer and now I've forgotten what the point I was trying to make, pickles.
Also if you don't like onions or want to "class it up," try using shallots. They are pretty awesome too, and about as much of a pain to work with as onions and garlic. But yeah, if you think that you hate onions and can't eat them at all you're cutting yourself off from the majority of food offered. Hell, I make all my stocks with onions (except the fume, that gets leeks) so when you're eating this awesome soup I made with the beef stock and think it doesn't have onions in it, you actually eating onions baby!
Something that occurred to me and I'm happy to see in the American food scene of late is more of a transition to making decent green salads. It used to be if you went to any podunk restaurant in this country you'd get something covered in fucking cheese and other toppings and slathered with dressing, most likely the salad mix itself was heavy on the romaine. Now you can get nice salads, and let me tell you something one of my favorite meals is a nice piece of grilled meat or seafood on some good greens tossed in a vinaigrette and topped according to what the meat is. Like caramelized onions, roasted garlic, heirloom tomatoes, funky ass bleu cheese and balsamic vinaigrette for some steak is actually probably what I'm making for dinner tonight now that I type this.
If a BBQ place was actively on fire, I would run in and order, as it would be the pinnacle of BBQ. Exception: sweet cheeks in Boston is great ( note that I do recognize new England as not BBQ country)
wrong
https://en.wikipedia.org/wiki/Dinosaur_Bar-B-Que
Technically speaking, even onions in pico de gallo are cooked. The acid from the lime juice and tomatoes do a number on them in the same way those juices do for ceviche.
edit - grammar
Bah ya beat me to it. My wife went to school in Rochester where we became acquainted with it and we've been insanely happy since they've opened up near us in Newark. The place isn't the best BBQ ever I'm sure, but it is totally legit and light years ahead of anything that you'll find in the region.
Come Overwatch with meeeee
the cities of most other developed countries have the same available range of cuisines as American ones
like there are very few things you couldn't get here in Sydney that you could get in an American city of comparable size, and there's stuff you can get here that you couldn't get there
because other countries, it turns out, also have ethnic diversity! seriously why do Americans think that they're the only people to have Mexican restaurants AND Chinese ones
Not in Kansas City. Come here, sit at a nice table with a white cloth, peruse a wine list, and then tear into the best ribs in the country.
This is barbecue Mecca. Wherever I travel, I will always face toward here to pray.
What kind of wine goes with KC ribs?
I feel like I would want something with a little acidity because that's heavy food there. Maybe a pinot noir?
Bad opinion alert. Raw onions are good in a variety of dishes, including a wide variety of salads, and as a topping for burgers and the like.
It's because basically all of us have that. How many tex-mex places outside of Sydney?
And if you think a city of 4 million has food diversity, what about a city over 6x that size?
I mean, OK
Austin is kind of a food city even though it's got just a million people. Food I can get here with no effort:
French continental
English / Irish (pub food mostly, one fine dining)
Spanish (tapas and etc)
Tex Mex (world tier)
BBQ (world tier)
Chinese
Japanese
Thai
German/Polish
Ethiopian
Turkish / Middle Eastern
Greek
Italian (ameritalian and traditional sicilian and tuscan)\
Cajun
Soul food
Filipino
Central American
Brazilian
Indian (Britindian and more traditional)
then of course top tier steaks, burgers, cali fusion, new england seafood styles, southwestern chili (green and red)...
I'm curious what you consider local Australian cuisine and what you think of it. I'm entirely ignorant!
I have honestly never opted for wine and wouldn't know where to begin. The place I go I tend to order a Chimay Gold with my meal. I have to be carried out afterward, but that is how you know that you have won at barbecue in Kansas City.
KC is different though - ribs are like your thing. I wouldn't presume to throw shade on the KC rib game.
(sorry if this post came as shitty, I had a frustrating day for unrelated reasons)
but yeah I mean, this is a normal range of food for a developed city to have. there's nothing on that list you couldn't get in Brisbane, a city of comparable size, with a minimum of effort. except for Cajun and soul food, which are regional American cuisines
it's just we don't think of it as special? like I wouldn't brag to anyone about that because it's just a thing that is expected of any large city, in the same way that you expect them to have schools and banks and roads. and the way Americans talk about it always implies to me that they think it's a cultural quality specific to America, as opposed to just being something that happens in a developed nation when the population density gets high enough
like obviously you have more cities than us so there's more cities which possess this normal attribute of cities
as far as regional cuisines go you do better than we do, Australians will try to pretend there's such a thing as Australian food but there isn't. you can't get a real kebab in most of America and obviously you don't know what a meat pie is but the meat pie is just a pie with meat in it, it's frankly not much of a culinary claim to fame
@Trace , there's some place near my family in boston that has good fish 'n chips. I don't remember it's name really, though.
In the south there's some good BBQ/Smoked style haddock. But that was when my brother was living near Louisiana.
am in america, have had a meat pie, have made a meat pie, there's the door to flavourtown, population: america
We're not looking at individual cities though. We're looking at countries. I don't doubt tha Sydney and Seattle are comparable in available cuisine. Australia to America though? Nah.
They tried to bury us. They didn't know that we were seeds. 2018 Midterms. Get your shit together.
Shakedown BBQ in Grantville near Harrisburg/Reading ?
Mexican you're on your own, BBQ is usually pretty easy to find in most places though!
I'm from the KC school, with some north Texas influenced. I've lived out east for a decade now, and nobody here does good barbecue. Passable, at times, but it's typically the culinary equivalent of a cargo cult; aping presentation with no clue about method.
They tried to bury us. They didn't know that we were seeds. 2018 Midterms. Get your shit together.
Well there you go. Raw onions are terrible in everything.
It's just that I like to taste, y'know, the burger, no the pungent ring of plant matter. Raw onion completely overpowers anything else in the burger/sandwich and becomes the dominant flavor, AND it lingers, screwing up every bite afterwards.
Oh you should define what you mean by good BBQ then.
They're all good to me, just different. You're very unlikely to find texas/kc styled BBQ in the north, though. I dislike KC's emphasis on drenching meat in ketchup/BBQ sauce.
Fiorella's?
~ Buckaroo Banzai
I suggest putting less than an entire onion on top.
Uh, definitely not every developed city. First, Australia is going to get a lot more immigrants than many places. It's a newer country than many so there's less stuff rooted in tradition. I wasn't the one planning food stops when i did a week in Taiwan some years back, but we definitely weren't going to find good Ethiopian food in Taipei.
Eh, I like the flavors but not the breath. Or, even worse, the way some people sweat it out.
I do a lot of ballroom dance and it's very, very tough to dance with someone who sweats out onion and garlic and has had a meal heavy in it.
On top of that, hotels that host some ballroom dancing events have an annoying tendency to serve onion heavy meals since it's a cheap way to put flavor into food. The places that host more prestigious events are a lot better at not doing that.
But in any case, caramelized or pickled onions on burgers or, well anything really, are even better than raw.
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