Onions, the smell the taste of them, triggers my gag reflex hard.
Yet I am still keenly aware of how required they are to get certain meals cooked properly.
Just keep that shit off the condiment line. Seriously.
Kinda agree with this. I can handle cooked onions, and actually frickin love carmelized onions, but when they're still raw or undercooked and I bite into one and get the texture and the pungency it's a bad situation.
Theodore Flooseveltproud parent of eight beautiful girls and shalmelodorne (which is currently being ruled by a woman (awesome role model for my daughters)) #dornedadRegistered Userregular
i get hyper-tears from cutting them but i will gladly suffer for onions
It's an onion and it's a flower. I-I don't understand how such a thing is possible.
?
I like how correct he is.
See, I used to work at an Outback and during my 6 years there, I have both cut and fried Bloomin' Onions.
They're a bloody mess to make(mostly the flouring part. I usually go through a couple dozen pairs of rubber gloves a night because they get so gummed up with wet flour that trying to clean them off is futile).
First, you gotta cut the top off(opposite the root side) right where the onion starts curving in, so that the petals are mostly flat(this helps to allow them to flower out. If you leave too much of the curve, they tend to not open as easily). Then you check the inner rings. If there's too much splitting then you toss the onion into the reject bin for use in other recipes. If the rings are all round and nice, you core it with a melon baller. Then you punch it in the onion punch(though I've seen some chefs that prefer just using a knife, which is much harder but I think they just like to show off). Then off to the ice bath it goes.
Before you fry them, you gotta gently spin em dry. Coat them in bloom flour(basically flour and spices) then dip em in egg-wash. Put them in your bloom flour bin and fan out all the petals, which are now stuck together from the egg wash, and then put it into the fryer, root side up. The trick here is to give em a little spin so the petals stay open when they hit the oil. Tap em a few times in the root to keep them open. After a couple minutes you flip them. Then after a couple more minutes you flip them again, take em out and drain the oil. Then flip it onto the plate and use one of those gardening hole punchers to take out the centre. Then you put the ramekin of dip in the hole and it's done!
Oh, umm...I guess Wolverine could use his claws to cut them or some shit? SUPERHEROES!
Posts
Frying onions and deep frying onions is not the same thing
There is no such thing as too much garlic
Kinda agree with this. I can handle cooked onions, and actually frickin love carmelized onions, but when they're still raw or undercooked and I bite into one and get the texture and the pungency it's a bad situation.
Anytime a recipe calls for a clove of garlic I end up adding 4+
I love garlic
Twice?
Steam ID - VeldrinD | SS Post | Wishlist
I thought that was cake?
parfait
I also hate gravy and don't really care much for barbeque sauce.
Fight me.
I like how correct he is.
See, I used to work at an Outback and during my 6 years there, I have both cut and fried Bloomin' Onions.
They're a bloody mess to make(mostly the flouring part. I usually go through a couple dozen pairs of rubber gloves a night because they get so gummed up with wet flour that trying to clean them off is futile).
First, you gotta cut the top off(opposite the root side) right where the onion starts curving in, so that the petals are mostly flat(this helps to allow them to flower out. If you leave too much of the curve, they tend to not open as easily). Then you check the inner rings. If there's too much splitting then you toss the onion into the reject bin for use in other recipes. If the rings are all round and nice, you core it with a melon baller. Then you punch it in the onion punch(though I've seen some chefs that prefer just using a knife, which is much harder but I think they just like to show off). Then off to the ice bath it goes.
Before you fry them, you gotta gently spin em dry. Coat them in bloom flour(basically flour and spices) then dip em in egg-wash. Put them in your bloom flour bin and fan out all the petals, which are now stuck together from the egg wash, and then put it into the fryer, root side up. The trick here is to give em a little spin so the petals stay open when they hit the oil. Tap em a few times in the root to keep them open. After a couple minutes you flip them. Then after a couple more minutes you flip them again, take em out and drain the oil. Then flip it onto the plate and use one of those gardening hole punchers to take out the centre. Then you put the ramekin of dip in the hole and it's done!
Oh, umm...I guess Wolverine could use his claws to cut them or some shit? SUPERHEROES!
Look here you little...
Wait
Which kind of BBQ sauce?
More importantly what kind of gravy?
this is perfect in every way
god
yes
Yes.
And yes.
Well
That's more color than anything in BvS at least
Well bless your heart
Like, are they worried that they'll lose grit points if the women wear anything that isn't fucking brown? Jesus Christ.
It's just such a shallow attempt to make things seem more serious.
You know who was the last DC character I gave two shits about at the box at the box office?
This colorful-looking dude.
Oh. So that's where all the quality at Warner Bros. went.
Promotional photo of the Amazons from her movie.
edit: If only I could find the original Mac Hall comic without having to wade through their archives...
Pause it and look at all his suits! Batman Beyond!
I know they're going to put a minifig of him in the smoking jacket in like a $200 set or a comic con exclusive and I'm gonna be so mad.
They're wearing a lot more than the Spartans did in 300.
SO
LUTE
TERRITORY
Also Com-Bat