I don't like onions. I have tried very hard to, but I just can't. I like some vegetables in the onion family - leeks, scallions, garlic - but I really can't stand yellow, red, or white onions, especially raw.
Because I don't like them, I notice them whenever a meal is cooked with them, and most restaurant/deli foods have tons of onions in them because they're a cheap and easy way to spice foods. Some foods need onions - liver and onions, French onion soup, etc - but I've managed to cook for 30+ years using onions very sparingly.
My question, for those who cook, however, is just how necessary are onions in your own cooking? Do you guy them by the bushel and put them in everything? Or do you only use them in the odd dish as needed?
:huh:
Hi, Meri :hug:
Pretty essential to my cooking which revolves around curry, pasta sauces and stews/casseroles.
Quote from: derspiess on March 26, 2014, 01:09:25 PM
:huh:
Hi, Meri :hug:
Hi! :hug:
I went upstairs to the local Co-Op for soup, but each of the soups that they had in the pots had onions as the number one ingredient. I've noticed that to be the case most of the time, regardless of the kind of soups they have on tap. It's annoying, and made me wonder if that is the case across the board for people who like onions.
I love onions, both cooked and raw, and always put as much in a recipe as it calls more, if not more. When I was a kid I would sometimes eat a vidalia onion whole like an apple. :blush:
I put a little bit of onion anytime I use bell pepper, which is pretty much anything with sausage or ground beef /turkey.
I'm hard pressed to think of an ingredient more ubiquitous in my cooking than onions.
Salt or vegetable oil are the only things I can think of.
And I have to admit - I'm silently judging meri for not liking onions. And she calls herself a Mexican. :(
Quote from: Peter Wiggin on March 26, 2014, 01:15:17 PM
I put a little bit of onion anytime I use bell pepper, which is pretty much anything with sausage or ground beef /turkey.
Yeah, I don't like bell peppers, either. :yuk:
Quote from: merithyn on March 26, 2014, 01:15:55 PM
Quote from: Peter Wiggin on March 26, 2014, 01:15:17 PM
I put a little bit of onion anytime I use bell pepper, which is pretty much anything with sausage or ground beef /turkey.
Yeah, I don't like bell peppers, either. :yuk:
:zipped:
Quote from: Barrister on March 26, 2014, 01:15:45 PM
I'm hard pressed to think of an ingredient more ubiquitous in my cooking than onions.
Salt or vegetable oil are the only things I can think of.
And I have to admit - I'm silently judging meri for not liking onions. And she calls herself a Mexican. :(
I was a spoiled Mexican. :blush: My sisters and mom always scooped my portion out before they put the onions in, or cooked a separate dish for me.
I used to hate onions. Then, I spent a summer working as a volunteer on an archeological dig in Israel. The breakfast (halfway through the day - you got up at 4 AM and worked until noon) was very primitive - basically, you got bread, hardboiled eggs, and raw onions. I developed a taste for raw onions ...
I've never harmed an onion, so why do they make me cry? (http://www.youtube.com/watch?v=JE1mG9SdFUw/) :cry:
The only vegetable-type thing I don't like is zucchini, because it tastes like nothing to me and it's disturbing to me to eat something, but have it taste like nothing. It's like chewing on a solid mass of air or something.
Seems like my wife cooks with onions more often than not, yet I often have to cut them for her because they make her tear up (doesn't affect me one bit). I like them raw, cooked, whatever, but in moderation. Something that tastes too oniony is inedible.
We usually buy pre-minced frozen onions from Kroger to avoid the whole tearing up thing, not to mention the tedium of cutting up onions. In most dishes it doesn't make that much of a difference to not use fresh onion.
Quote from: Caliga on March 26, 2014, 01:22:33 PM
We usually buy pre-minced frozen onions from Kroger to avoid the whole tearing up thing, not to mention the tedium of cutting up onions. In most dishes it doesn't make that much of a difference to not use fresh onion.
:rolleyes:
And you call yourself a foodie.
Quote from: Barrister on March 26, 2014, 01:23:09 PM
Quote from: Caliga on March 26, 2014, 01:22:33 PM
We usually buy pre-minced frozen onions from Kroger to avoid the whole tearing up thing, not to mention the tedium of cutting up onions. In most dishes it doesn't make that much of a difference to not use fresh onion.
:rolleyes:
And you call yourself a foodie.
You are criticising a guy who eats gas station "fud" ... :lol:
I love them. Disliked them as a child but now include them in many dishes. Not a fan of fried onions though, likely because it is really just fried batter. Do love French Onion soup.
Quote from: Barrister on March 26, 2014, 01:23:09 PM
Quote from: Caliga on March 26, 2014, 01:22:33 PM
We usually buy pre-minced frozen onions from Kroger to avoid the whole tearing up thing, not to mention the tedium of cutting up onions. In most dishes it doesn't make that much of a difference to not use fresh onion.
:rolleyes:
And you call yourself a foodie.
No kidding.
Anyhow, I like onions and they feature in much of our home cooking; but not all.
Quote from: merithyn on March 26, 2014, 01:15:55 PM
Quote from: Peter Wiggin on March 26, 2014, 01:15:17 PM
I put a little bit of onion anytime I use bell pepper, which is pretty much anything with sausage or ground beef /turkey.
Yeah, I don't like bell peppers, either. :yuk:
<_<
Quote from: garbon on March 26, 2014, 01:25:43 PM
I love them. Disliked them as a child but now include them in many dishes. Not a fan of fried onions though, likely because it is really just fried batter. Do love French Onion soup.
What do you call it if you fry them without batter? Sauteed onions?
Quote from: Jacob on March 26, 2014, 01:26:52 PM
Quote from: garbon on March 26, 2014, 01:25:43 PM
I love them. Disliked them as a child but now include them in many dishes. Not a fan of fried onions though, likely because it is really just fried batter. Do love French Onion soup.
What do you call it if you fry them without batter? Sauteed onions?
Sorry, mistyped that. Meant to say onion rings. :)
Quote from: Caliga on March 26, 2014, 01:18:04 PM
The only vegetable-type thing I don't like is zucchini, because it tastes like nothing to me and it's disturbing to me to eat something, but have it taste like nothing. It's like chewing on a solid mass of air or something.
Try adding curry powder to recipes that call for zucchini. My wife doesn't usually like zucchini, but she enjoys the things I make with zucchini and curry.
Fried onions are great. Love to fry them with potatoes and eat with ketchup.
Now, I love onions, they are in almost every meal I cook. I, like Mery, don't like Bell Peppers. Damn things are everywhere :yuk:
Also, Onions don't make me cry, they make me sneeze.
Quote from: garbon on March 26, 2014, 01:25:43 PM
I love them. Disliked them as a child but now include them in many dishes. Not a fan of fried onions though, likely because it is really just fried batter. Do love French Onion soup.
Kind of the same way re: fried onions. I'll have an onion ring from someone else's plate every now & then just to remind myself how much I hate the greasy batter. This one place back in Delaware used to serve an awesome fried onion appetizer that was made with little or no batter. Still a little greasy, but whatever they seasoned them with made them like crack.
I can understand not liking onions-- the strong odor and taste is not something everyone gets accustomed to. But what is there not to like about bell peppers?
My go-to veggie pizza is topped with onion, mushroom, and bell pepper. Perfect balance.
Quote from: derspiess on March 26, 2014, 01:21:01 PM
(doesn't affect me one bit)
Contact lenses. :contract: I wouldn't have thought so intuitively, but I believe it's true. When I wore contacts all the time I was like "wow, my sensitivity to onions went away!" but now that don't wear then as much I still get a little teary.
I wore sunglasses the other day when I was chopping a bunch of onion. :blush:
Quote from: merithyn on March 26, 2014, 01:07:25 PM
My question, for those who cook, however, is just how necessary are onions in your own cooking? Do you guy them by the bushel and put them in everything? Or do you only use them in the odd dish as needed?
I use them because I like them! They ain't essential, but I find they give a good taste to most meals and are a pretty good complement to any vegetables serving. However, if you don't like them, don't use them, there are tons of alternatives.
Quote from: derspiess on March 26, 2014, 01:34:00 PM
I can understand not liking onions-- the strong odor and taste is not something everyone gets accustomed to. But what is there not to like about bell peppers?
My go-to veggie pizza is topped with onion, mushroom, and bell pepper. Perfect balance.
Bell peppers are kinda sour, and have little taste otherwise. I mean, they're okay, but banana and jalapeno are far preferable.
Onions are great. I haven't prepared a dish in a while, but I would include onions if appropriate.
I can agree on the greasy batter, but if you're able to make tempura batter, it's less greasy and nasty.
Onions are in almost any dish I make.
If you have a problem with the raw, Meri, one option is soaking them in a little olive oil first. Add some dried parsley, lemon juice and ground black pepper.
You know, strangely enough I was just contemplating my relationship with onions the other day. :frog:
On the one hand, I really like them in any form. But they can overpower other flavors when they're raw or mildly cooked. And I also think that sautéeing them in every dish as a go-to -- e.g. always starting out with oil/butter, salt, garlic, onions -- gets a little boring, even though it is a simple way to end up with something that tastes decent, no matter what you're putting in it.
I've starting adding diced celery to my diced onions a lot of the time. It's subtle, but I think it livens it up a little. And I'm a little more sparing with the onions, if they are just for background. If they aren't for background, I've been trying to cook them less -- not always putting them in with the first ingredients -- to retain more of the raw flavor.
Quote from: garbon on March 26, 2014, 01:37:46 PM
I wore sunglasses the other day when I was chopping a bunch of onion. :blush:
:lol: I'm enjoying the mental image.
Quote from: Capetan Mihali on March 26, 2014, 01:45:28 PM
You know, strangely enough I was just contemplating my relationship with onions the other day. :frog:
On the one hand, I really like them in any form. But they can overpower other flavors when they're raw or mildly cooked. And I also think that sautéeing them in every dish as a go-to -- e.g. always starting out with oil/butter, salt, garlic, onions -- gets a little boring, even though it is a simple way to end up with something that tastes decent, no matter what you're putting in it.
I've starting adding diced celery to my diced onions a lot of the time. It's subtle, but I think it livens it up a little. And I'm a little more sparing with the onions, if they are just for background. If they aren't for background, I've been trying to cook them less -- not always putting them in with the first ingredients -- to retain more of the raw flavor.
You definitely have to be careful with raw onions, but disagree that using onions as a base ingredient gets "boring".
However, I have been throwing diced celery into a lot of dishes, even if not specifically called for. It does add a different something.
Quote from: Capetan Mihali on March 26, 2014, 01:46:52 PM
Quote from: garbon on March 26, 2014, 01:37:46 PM
I wore sunglasses the other day when I was chopping a bunch of onion. :blush:
:lol: I'm enjoying the mental image.
I think these women's glasses are them. Acquired on a drunk outing.
(https://languish.org/forums/proxy.php?request=http%3A%2F%2Fwww.use.com%2Fimages%2Fs_2%2FCole_Haan_C_639_10_Womens_Sunglasses_0b132444e703fe878f49_1.jpg&hash=d3a69a2de3339ea824cc0bbab06970380041ee31)
Celery, ugh.
Quote from: garbon on March 26, 2014, 01:27:33 PM
Sorry, mistyped that. Meant to say onion rings. :)
Gotcha :)
Quote from: Norgy on March 26, 2014, 01:41:17 PM
I can agree on the greasy batter, but if you're able to make tempura batter, it's less greasy and nasty.
Onions are in almost any dish I make.
If you have a problem with the raw, Meri, one option is soaking them in a little olive oil first. Add some dried parsley, lemon juice and ground black pepper.
I dislike them raw AND cooked. But thanks for the suggestion.
I love onions. What kind of freak doesn't?
Quote from: The Brain on March 26, 2014, 01:52:53 PM
I love onions. What kind of freak doesn't?
This kind! :)
You're too kind.
Quote from: Caliga on March 26, 2014, 01:22:33 PM
We usually buy pre-minced frozen onions from Kroger to avoid the whole tearing up thing, not to mention the tedium of cutting up onions. In most dishes it doesn't make that much of a difference to not use fresh onion.
You have two solutions for this:
1) peel them as usual them, rince them heavily under water, then cut them. It will avoid the worst
2) do the whole thing under water, peeling&cutting
Here's how I deal with chopping onions:
I man up and don't cry over onions.
Quote from: Capetan Mihali on March 26, 2014, 01:36:58 PM
Contact lenses. :contract: I wouldn't have thought so intuitively, but I believe it's true. When I wore contacts all the time I was like "wow, my sensitivity to onions went away!" but now that don't wear then as much I still get a little teary.
Well, I do wear contacts. But is the cornea really the only part that gets irritated by onion fumes or whatever it's called?
I've never cried over onions. Did cry over spilt milk once.
Quote from: Barrister on March 26, 2014, 01:47:44 PM
You definitely have to be careful with raw onions, but disagree that using onions as a base ingredient gets "boring".
However, I have been throwing diced celery into a lot of dishes, even if not specifically called for. It does add a different something.
I like celery, even though sometimes even after thoroughly washing it it has a slight dirt taste. Wife & her family (which I'll extrapolate to Argies in general) can't stand it so we almost never cook with it.
One other thing Argies seem to really hate is pickles, or really cucumbers in any form. She has the kids totally turned off to them as well as several other things I like-- we have a covert war going on with the kids and their food tastes.
Quote from: derspiess on March 26, 2014, 02:20:59 PM
Quote from: Barrister on March 26, 2014, 01:47:44 PM
You definitely have to be careful with raw onions, but disagree that using onions as a base ingredient gets "boring".
However, I have been throwing diced celery into a lot of dishes, even if not specifically called for. It does add a different something.
I like celery, even though sometimes even after thoroughly washing it it has a slight dirt taste. Wife & her family (which I'll extrapolate to Argies in general) can't stand it so we almost never cook with it.
One other thing Argies seem to really hate is pickles, or really cucumbers in any form. She has the kids totally turned off to them as well as several other things I like-- we have a covert war going on with the kids and their food tastes.
Pickles are my one 100% irrational food dislike, going right back to my childhood.
It doesn't make sense - I like cucumbers, and I like it when other things are pickled. But traditional pickles themselves? No thanks.
It's definitely an acquired taste, and I can relate. Same with pickled beets. And you don't know how bad the pickled herring and shite can get.
Quote from: merithyn on March 26, 2014, 01:07:25 PM
I don't like onions. I have tried very hard to, but I just can't. I like some vegetables in the onion family - leeks, scallions, garlic - but I really can't stand yellow, red, or white onions, especially raw.
Because I don't like them, I notice them whenever a meal is cooked with them, and most restaurant/deli foods have tons of onions in them because they're a cheap and easy way to spice foods. Some foods need onions - liver and onions, French onion soup, etc - but I've managed to cook for 30+ years using onions very sparingly.
My question, for those who cook, however, is just how necessary are onions in your own cooking? Do you guy them by the bushel and put them in everything? Or do you only use them in the odd dish as needed?
No wonder your kids are so weird.
Quote from: derspiess on March 26, 2014, 01:34:00 PM
I can understand not liking onions-- the strong odor and taste is not something everyone gets accustomed to. But what is there not to like about bell peppers?
My go-to veggie pizza is topped with onion, mushroom, and bell pepper. Perfect balance.
Bell pepper dominate when used in cooking so i can't stand them.
But i love them in salad.
Quote from: Barrister on March 26, 2014, 02:23:15 PM
Quote from: derspiess on March 26, 2014, 02:20:59 PM
Quote from: Barrister on March 26, 2014, 01:47:44 PM
You definitely have to be careful with raw onions, but disagree that using onions as a base ingredient gets "boring".
However, I have been throwing diced celery into a lot of dishes, even if not specifically called for. It does add a different something.
I like celery, even though sometimes even after thoroughly washing it it has a slight dirt taste. Wife & her family (which I'll extrapolate to Argies in general) can't stand it so we almost never cook with it.
One other thing Argies seem to really hate is pickles, or really cucumbers in any form. She has the kids totally turned off to them as well as several other things I like-- we have a covert war going on with the kids and their food tastes.
Pickles are my one 100% irrational food dislike, going right back to my childhood.
It doesn't make sense - I like cucumbers, and I like it when other things are pickled. But traditional pickles themselves? No thanks.
Whereas I hate all of those so at least I'm consistent.
Quote from: Barrister on March 26, 2014, 02:23:15 PM
Pickles are my one 100% irrational food dislike, going right back to my childhood.
It doesn't make sense - I like cucumbers, and I like it when other things are pickled. But traditional pickles themselves? No thanks.
I'm eating bread and butter chips as i type this RIGHT NOW!
Quote from: katmai on March 26, 2014, 02:54:51 PM
Quote from: Barrister on March 26, 2014, 02:23:15 PM
Pickles are my one 100% irrational food dislike, going right back to my childhood.
It doesn't make sense - I like cucumbers, and I like it when other things are pickled. But traditional pickles themselves? No thanks.
I'm eating bread and butter chips as i type this RIGHT NOW!
Fill your boots.
Quote from: Barrister on March 26, 2014, 01:23:09 PM
:rolleyes:
And you call yourself a foodie.
I don't think I call myself that, no. I think others around here have called me one. :hmm:
Anyway, ok, I admit it, it's less for the crying and more for the convenience factor. I make good money but unlike you lazy Canadians I have to actually work long hours for it. :sleep:
Quote from: Barrister on March 26, 2014, 03:09:08 PM
Quote from: katmai on March 26, 2014, 02:54:51 PM
Quote from: Barrister on March 26, 2014, 02:23:15 PM
Pickles are my one 100% irrational food dislike, going right back to my childhood.
It doesn't make sense - I like cucumbers, and I like it when other things are pickled. But traditional pickles themselves? No thanks.
I'm eating bread and butter chips as i type this RIGHT NOW!
Fill your boots.
With shrimp and assorted seafood?
Quote from: katmai on March 26, 2014, 02:54:51 PM
I'm eating bread and butter chips as i type this RIGHT NOW!
I actually don't like bread & butter or sweet pickles so much. Gotta be dill.
Quote from: derspiess on March 26, 2014, 03:19:01 PM
Quote from: katmai on March 26, 2014, 02:54:51 PM
I'm eating bread and butter chips as i type this RIGHT NOW!
I actually don't like bread & butter or sweet pickles so much. Gotta be dill.
:mad:
I really like onions in almost every situation, but I hate mushrooms with the white hot passion of a thousand burning suns.
Quote from: Norgy on March 26, 2014, 03:15:54 PM
Quote from: Barrister on March 26, 2014, 03:09:08 PM
Quote from: katmai on March 26, 2014, 02:54:51 PM
Quote from: Barrister on March 26, 2014, 02:23:15 PM
Pickles are my one 100% irrational food dislike, going right back to my childhood.
It doesn't make sense - I like cucumbers, and I like it when other things are pickled. But traditional pickles themselves? No thanks.
I'm eating bread and butter chips as i type this RIGHT NOW!
Fill your boots.
With shrimp and assorted seafood?
http://www.urbandictionary.com/define.php?term=fill%20your%20boots
Quote from: Barrister on March 26, 2014, 03:37:26 PM
http://www.urbandictionary.com/define.php?term=fill%20your%20boots
it's like you people have a different word for everything.
"Send me your gran" - "Have a nice day"
"Looks like hockey sticks, eh" - "Nice lawn"
"Canada, eh" - "I am feeling a bit insecure and in need of affirmation"
"How aboot the game" - "Nice meeting you"
Quote from: Barrister on March 26, 2014, 02:23:15 PM
Quote from: derspiess on March 26, 2014, 02:20:59 PM
Quote from: Barrister on March 26, 2014, 01:47:44 PM
You definitely have to be careful with raw onions, but disagree that using onions as a base ingredient gets "boring".
However, I have been throwing diced celery into a lot of dishes, even if not specifically called for. It does add a different something.
I like celery, even though sometimes even after thoroughly washing it it has a slight dirt taste. Wife & her family (which I'll extrapolate to Argies in general) can't stand it so we almost never cook with it.
One other thing Argies seem to really hate is pickles, or really cucumbers in any form. She has the kids totally turned off to them as well as several other things I like-- we have a covert war going on with the kids and their food tastes.
Pickles are my one 100% irrational food dislike, going right back to my childhood.
It doesn't make sense - I like cucumbers, and I like it when other things are pickled. But traditional pickles themselves? No thanks.
Pickles are good, but they don't really go with anything else. Despite the inordinate efforts made by fast food restaurants to convince otherwise.
FACT: They are an essential part of a Chik-Fil-A sandwich.
There is no essential part of a Chik-Fil-A sandwich.
Not even the "We hate gays and are morons" sauce?
Onions are an extremely important part of many dishes, across many cultural cuisines as well.
Quote from: Norgy on March 26, 2014, 04:36:14 PM
Not even the "We hate gays and are morons" sauce?
:secret: There is no sauce.
Quote from: Ideologue on March 26, 2014, 04:31:58 PM
There is no essential part of a Chik-Fil-A sandwich.
The chicken is essential. Bun optional. Pickles :x
Course, I always just get the chicken strips.
@Derspiess, there's barbecue sauce. :mmm:
The lack of sauce in itself is a bloody human rights violation.
Quote from: Peter Wiggin on March 26, 2014, 04:42:37 PM
@Derspiess, there's barbecue sauce. :mmm:
You can get it, sure. But it's not essential.
Perhaps the problem with onions is they're a cheap ingredient, so sometime people tend to put too much into a dish.
If they were rather expensive, they'd be used more sparingly and we'd have less risk of them overpowering the other ingredients.
I use them quite a bit, but tend to choose small ones most of the time, so don't seem to have that problem.
Quote from: Norgy on March 26, 2014, 04:43:31 PM
The lack of sauce in itself is a bloody human rights violation.
Their fried chicken sandwich needs no sauce.
Their grilled chicken sandwich does benefit from some barbecue sauce, though.
My thoughts on onions are tearjerkingly layered.
My dad puts onions in everything he cooks.
I couldn't cook without onions. All my favorite dishes have them.
My bane though, is that I can't cut a single one without suffering a crying fit.
I hate pickles on burgers and almost everything else but like on their own. I have discovered on sandwich where they work. Toasted bagel with garlic butter, chicken breast and pickles. It works.
I can't stand caramelized onions. The smell makes me want to throw up.
Quote from: Norgy on March 26, 2014, 04:36:14 PM
Not even the "We hate gays and are morons" sauce?
If you ever had Chik-Fil-A you'd cut them some slack on the hating gays thing. Besides, I just assumed Truett Cathy met Mart once and that's why he feels the way he does. :Embarrass:
Anyway, the more annoying thing is not that they hate gays but that, also due to religious mania, they're closed on Sunday. I can't tell you how many times I'm near a Chik-Fil-A at lunch or dinnertime and am like "Awesome, I can get some Chik-Fil-A" and then remember it's a Sunday:
(https://languish.org/forums/proxy.php?request=http%3A%2F%2Fstatic.giantbomb.com%2Fuploads%2Foriginal%2F1%2F18175%2F1280195-fuuuuuuuuuuuu.jpg&hash=3f06110b2d37d43c1c21cfe3ac1f9419972f3ca0)
You'll live without a goddamned chicken sandwich on Sunday.
If you eat a chicken sammich on the Lord's day you will burn in a lake of fire for all eternity.
Instead go to KFC like God fearing black families do. :)
Quote from: Ed Anger on March 26, 2014, 06:44:21 PM
You'll live without a goddamned chicken sandwich on Sunday.
What did I tell you about angering me? I'm not gonna tell you again, pilgrim.
Quote from: Caliga on March 26, 2014, 06:47:18 PM
Quote from: Ed Anger on March 26, 2014, 06:44:21 PM
You'll live without a goddamned chicken sandwich on Sunday.
What did I tell you about angering me? I'm not gonna tell you again, pilgrim.
MAH HAIR TRIGGER
Quote from: viper37 on March 26, 2014, 02:12:10 PM
Quote from: Caliga on March 26, 2014, 01:22:33 PM
We usually buy pre-minced frozen onions from Kroger to avoid the whole tearing up thing, not to mention the tedium of cutting up onions. In most dishes it doesn't make that much of a difference to not use fresh onion.
You have two solutions for this:
1) peel them as usual them, rince them heavily under water, then cut them. It will avoid the worst
2) do the whole thing under water, peeling&cutting
None of this stuff works for me. Wearing contacts, burning a candle, chopping under water.... doesn't matter. I'm a mess whenever I'm messing with onions. Eyes stream, sinuses swell, eyes get puffy.....and my fingertips start burning.
Growing up onion was the base of almost every meal. Now in my own unless I'm making a meal for a bigger occasion I don't go through the hassle. I'm kind of indifferent to them. Good in a salad though.
Put them in the freezer for a bit (but don't let them freeze). Works for me
Quote from: Capetan Mihali on March 26, 2014, 01:45:28 PM
I've starting adding diced celery to my diced onions a lot of the time. It's subtle, but I think it livens it up a little. And I'm a little more sparing with the onions, if they are just for background. If they aren't for background, I've been trying to cook them less -- not always putting them in with the first ingredients -- to retain more of the raw flavor.
I loathe raw celery, finely diced and fried, or even blended and stirred into a stew, it's marvellous.
I love onions. Unless I'm cooking Chinese food, more or less everything I cook starts by frying onions on a low heat for half an hour :mmm:
Also cheese and onion sandwiches :mmm:
However you can go too far. A friend of mine's grandfather (a Vicar) used to have a raw onion sandwich every night before bed. This springs to mind:
https://www.youtube.com/watch?v=ifgHHhw_6g8
Quote from: Barrister on March 26, 2014, 02:23:15 PM
Pickles are my one 100% irrational food dislike, going right back to my childhood.
It doesn't make sense - I like cucumbers, and I like it when other things are pickled. But traditional pickles themselves? No thanks.
PICKLES :mmm:
I've yet to find a pickle I don't like: onion, egg, turnip, gherkin, fish, all :mmm:
How about pickled pigs feet?
Quote from: Ed Anger on March 26, 2014, 09:07:34 PM
How about pickled pigs feet?
Alas I've never encountered them :(
I do quite like trotters though :Embarrass:
Quote from: Norgy on March 26, 2014, 02:27:52 PM
It's definitely an acquired taste, and I can relate. Same with pickled beets. And you don't know how bad the pickled herring and shite can get.
I seriously fiend for pickled herring on crackers. :mmm:
Onions, however... if they're not on a burger or in an onion ring, they can go fuck themselves. Disgusting little waxy buggers.
Speaking of onion rings, I can only eat the chopped version, not the whole version.
And I dunk them into a giant pool of ketchup.
Quote from: Ed Anger on March 26, 2014, 09:41:20 PM
Speaking of onion rings, I can only eat the chopped version, not the whole version.
And I dunk them into a giant pool of ketchup.
You can talk about Type 6 all day long, but THIS... this made me nauseous. :x
I love ketchup. Nectar of kings and emperors.
Ketchup :mmm:
I eat the ketchup of the 1%, 'fancy' ketchup.
I've never seen chopped onion rings. Or anybody chop up their whole onion rings, for that matter.
BK sells chopped style onion rings. Usually ice cold, but that is another issue.
Well you are at Burger King which would appear to be the main issue. :hmm:
I was busy today and shoveled 2 hamburgers and an an order of onion rings down my maw. :blush:
I think I left the bag in my jeep. :blush:
Quote from: Ed Anger on March 26, 2014, 10:33:43 PM
I was busy today and shoveled 2 hamburgers and an an order of onion rings down my maw. :blush:
I think I left the bag in my jeep. :blush:
I think you've just described one of my lunch breaks each week. :blush:
I love onions. I love them raw and I love them cooked.
Since onions are virtually the only Korean side dish I can stomach I've ate a ton since moving to Korea.
I have a whole closet full of things I pickled. Cucumbers, radishes, turnips, daikon, carrots, habaneros, everything.
Also, you can't cook without onions. Sorry, Meri. :sleep:
Quote from: MadImmortalMan on March 27, 2014, 01:22:57 AM
I have a whole closet full of things I pickled. Cucumbers, radishes, turnips, daikon, carrots, habaneros, everything.
Also, you can't cook without onions. Sorry, Meri. :sleep:
Truth. Doesn't mean the onions need to be plated, though. :contract:
Quote from: DontSayBanana on March 27, 2014, 12:50:28 AM
Quote from: Ed Anger on March 26, 2014, 10:33:43 PM
I was busy today and shoveled 2 hamburgers and an an order of onion rings down my maw. :blush:
I think I left the bag in my jeep. :blush:
I think you've just described one of my lunch breaks each week. :blush:
Needs must when the devil drives.
When I've been stuck in Bumfuck, Ohio and the choices are gas station food, Subway and a McDonalds, I've ate the Gas Station food. :blush:
Quote from: jimmy olsen on March 27, 2014, 01:11:52 AM
I love onions. I love them raw and I love them cooked.
Since onions are virtually the only Korean side dish I can stomach I've ate a ton since moving to Korea.
I have to imagine that if I ever moved to Korea, I'd probably have to be hooked up to a glucose IV.
Its one of the foodstuffs I hate. Always annoys me when people spoil an otherwise good dish by hiding onion inside it. Happens all the time with pie.
Except for oninion bajis and onion rings for some reason. They're nice.
Quote from: Ed Anger on March 27, 2014, 04:32:48 AM
When I've been stuck in Bumfuck, Ohio and the choices are gas station food, Subway and a McDonalds, I've ate the Gas Station food. :blush:
I don't get the Subway hate.
Quote from: Ed Anger on March 27, 2014, 04:32:48 AM
When I've been stuck in Bumfuck, Ohio and the choices are gas station food, Subway and a McDonalds, I've ate the Gas Station food. :blush:
:cool:
The gas station food pandemic is spreading. :mad:
The gas station diner right near my house has karaoke now. If we go there on Friday night we get to hear country music tunes sung by a 400 pound man in a cowboy hat named Stacy. :)
Quote from: Peter Wiggin on March 27, 2014, 04:59:24 AM
I don't get the Subway hate.
For starters, it gives me the shits worse than Taco Bell. That's enough, right there.
Quote from: Peter Wiggin on March 27, 2014, 04:59:24 AM
Quote from: Ed Anger on March 27, 2014, 04:32:48 AM
When I've been stuck in Bumfuck, Ohio and the choices are gas station food, Subway and a McDonalds, I've ate the Gas Station food. :blush:
I don't get the Subway hate.
They stole Quiznos subs.
All their subs taste the same.
It's expensive
Quote from: Grey Fox on March 27, 2014, 07:29:41 AM
They stole Quiznos subs.
All their subs taste the same.
It's expensive
I hate Subway, but I've still got to defend them on this point. Quizno's sucked ass. Any place that would toast a freaking Italian sub without giving you the option NOT to deserves to end up filing bankruptcy.
Quizno's was FAR more expensive than Subway, especially for the ONE sub they made that I liked (some limited time dealie that involved steak, provolone and rosemary- I'm a little hazy on it now, since it's been eight years since we even had a Quizno's in the area.
Although, I always drive by the former Quizno's and laugh- the enterprising individual that bought the place and turned it back into a pizzeria apparently had no budget for signage, so he just used letters from the old Quizno's sign and made it "zino's." :lol:
I like onions and use them in various foods. I don't really use them often but for instance I'll fry sliced onions in olive oil and add them to vegetables, often also adding cracked wheat, couscous or quinoa. I like how it all adds flavor and more good stuff to the meal.
Quote from: merithyn on March 26, 2014, 07:12:38 PM
Quote from: viper37 on March 26, 2014, 02:12:10 PM
Quote from: Caliga on March 26, 2014, 01:22:33 PM
We usually buy pre-minced frozen onions from Kroger to avoid the whole tearing up thing, not to mention the tedium of cutting up onions. In most dishes it doesn't make that much of a difference to not use fresh onion.
You have two solutions for this:
1) peel them as usual them, rince them heavily under water, then cut them. It will avoid the worst
2) do the whole thing under water, peeling&cutting
None of this stuff works for me. Wearing contacts, burning a candle, chopping under water.... doesn't matter. I'm a mess whenever I'm messing with onions. Eyes stream, sinuses swell, eyes get puffy.....and my fingertips start burning.
Burning a candle didn't work for me, but going full on kitchen flame-pocalypse did. Basically I turned on all the stoves and peeled/diced the onions besides them. Whatever noxious vapours the darned things exude seemed to go away under the purifying heat and flame.
Alas, my current apartment has one of those electric flameless stoves :cry:
I put a wooden matchstick between my teeth, the non-striking end, and that seems to help sometimes with the onion tears. I saw it on a movie and decided to try it and it seems to work fairly well.
Can't you guys just use a food processor to chop your onions?
Quote from: Caliga on March 27, 2014, 07:12:06 AM
400 pound man in a cowboy hat named Stacy. :)
How do you know the name of his cowboy hat?
There's a little brass plaque on the front of it that says "Stacy". :showoff:
I agree with DSB about Quizno's. The toasting sub thing was a gimmick to justify charging $2-3 more for the same sub you would get at a Subway.
Quote from: Gups on March 27, 2014, 10:48:31 AM
Can't you guys just use a food processor to chop your onions?
I recently bought a device to chop onions and other stuff. Goes much faster, less fuss.
Quote from: merithyn on March 26, 2014, 01:07:25 PM
My question, for those who cook, however, is just how necessary are onions in your own cooking? Do you guy them by the bushel and put them in everything? Or do you only use them in the odd dish as needed?
I always have onions around. They are an easy way to favour a dish. I use them in most everything I cook.
Did Meri: lose the thread :hmm:
Quote from: crazy canuck on March 27, 2014, 12:14:38 PM
I always have onions around. They are an easy way to favour a dish. I use them in most everything I cook.
What dishes don't you favour?
Quote from: Norgy on March 27, 2014, 01:12:21 PM
Quote from: crazy canuck on March 27, 2014, 12:14:38 PM
I always have onions around. They are an easy way to favour a dish. I use them in most everything I cook.
What dishes don't you favour?
A simple compliment goes a lot further, IMO.
Quote from: Caliga on March 27, 2014, 12:18:11 PM
Did Meri: lose the thread :hmm:
Nah. I just wanted to complain about onions being in everything and lazy cooks destroying good food that way. Now that I've done that, make the thread what you want. :)
i propose we turn this into a thread to slag on Meri.
Quote from: DontSayBanana on March 27, 2014, 07:43:22 AM
Quizno's was FAR more expensive than Subway, especially for the ONE sub they made that I liked (some limited time dealie that involved steak, provolone and rosemary- I'm a little hazy on it now, since it's been eight years since we even had a Quizno's in the area.
I loved Quizno's for a while-- the honey bourbon chicken sandwich was awesome-- then they had a really good buffalo chicken sandwich. Every time I tried a ham or turkey sandwich I wanted to gag, though. Most rubbery overprocessed lunchmeat I've ever had from anywhere. They switched up the chicken to some cheaper version as well. And they claim to use premium ingredients.
Subway is my go-to when I haven't thought much about lunch and need something quick.
QuoteAlthough, I always drive by the former Quizno's and laugh- the enterprising individual that bought the place and turned it back into a pizzeria apparently had no budget for signage, so he just used letters from the old Quizno's sign and made it "zino's." :lol:
:D That's standard practice in my old hometown of Huntington, WV. I always took it as a warning to avoid the place. I'd be embarrassed just to walk in the door.
Quote from: Norgy on March 27, 2014, 01:12:21 PM
Quote from: crazy canuck on March 27, 2014, 12:14:38 PM
I always have onions around. They are an easy way to favour a dish. I use them in most everything I cook.
What dishes don't you favour?
those I dont flavour of course :)
Quote from: merithyn on March 27, 2014, 01:16:43 PM
Quote from: Caliga on March 27, 2014, 12:18:11 PM
Did Meri: lose the thread :hmm:
Nah. I just wanted to complain about onions being in everything and lazy cooks destroying good food that way. Now that I've done that, make the thread what you want. :)
Cooking with onions is lazy?
Have you ever actually tried cooking with onions?
Quote from: Admiral Yi on March 27, 2014, 01:18:55 PM
i propose we turn this into a thread to slag on Meri.
All the food threads though have finally answered one of languish's eternal mysteries - how did a shy mennonite lad from northern Alberta hook up with a brash illinois mother of four?
Apparently, they bonded over them both having completely irrational food dislikes.
Quote from: crazy canuck on March 27, 2014, 01:23:50 PM
Quote from: merithyn on March 27, 2014, 01:16:43 PM
Quote from: Caliga on March 27, 2014, 12:18:11 PM
Did Meri: lose the thread :hmm:
Nah. I just wanted to complain about onions being in everything and lazy cooks destroying good food that way. Now that I've done that, make the thread what you want. :)
Cooking with onions is lazy?
Have you ever actually tried cooking with onions?
Yes. I cook with them all of the time. Just because I dislike them doesn't mean that my family does. There are times when onions and green peppers are necessary (in red sauces, for example), but they are certainly not necessary in all of the dishes one finds them in. The easy and cheap way to flavor foods is to use onions and peppers. It takes creativity to find other, better ways to flavor dishes.
To me, the overuse of onions is the same as the overuse of salt or butter. Sure, it's got its uses, but not everything is better for the addition of onions.
Quote from: Barrister on March 27, 2014, 01:32:57 PM
Quote from: Admiral Yi on March 27, 2014, 01:18:55 PM
i propose we turn this into a thread to slag on Meri.
All the food threads though have finally answered one of languish's eternal mysteries - how did a shy mennonite lad from northern Alberta hook up with a brash illinois mother of four?
Apparently, they bonded over them both having completely irrational food dislikes.
Nah... it was our hatred of trolls that did it. ;)
Quote from: merithyn on March 27, 2014, 04:02:56 PM
Nah... it was our hatred of trolls that did it. ;)
Preferred Orcs eh?
Quote from: Valmy on March 27, 2014, 04:04:26 PM
Quote from: merithyn on March 27, 2014, 04:02:56 PM
Nah... it was our hatred of trolls that did it. ;)
Preferred Orcs eh?
There's a difference? They smell pretty much the same.
Quote from: Valmy on March 27, 2014, 04:04:26 PM
Quote from: merithyn on March 27, 2014, 04:02:56 PM
Nah... it was our hatred of trolls that did it. ;)
Preferred Orcs eh?
Clearly I had a thing for Vashir rogues. :D
Quote from: merithyn on March 27, 2014, 04:00:38 PM
To me, the overuse of onions is the same as the overuse of salt or butter. Sure, it's got its uses, but not everything is better for the addition of onions.
I actually can't think of a dish that doesn't need salting :mellow:
Quote from: Sheilbh on March 27, 2014, 04:18:37 PM
Quote from: merithyn on March 27, 2014, 04:00:38 PM
To me, the overuse of onions is the same as the overuse of salt or butter. Sure, it's got its uses, but not everything is better for the addition of onions.
I actually can't think of a dish that doesn't need salting :mellow:
Really? I rarely use salt when cooking. Again, there are some dishes that do better with it, but certainly not all.
Quote from: merithyn on March 27, 2014, 04:22:22 PM
Quote from: Sheilbh on March 27, 2014, 04:18:37 PM
Quote from: merithyn on March 27, 2014, 04:00:38 PM
To me, the overuse of onions is the same as the overuse of salt or butter. Sure, it's got its uses, but not everything is better for the addition of onions.
I actually can't think of a dish that doesn't need salting :mellow:
Really? I rarely use salt when cooking. Again, there are some dishes that do better with it, but certainly not all.
When I have time I really like to cook "from scratch", with all natural ingredients.
But that means no added salt in anything. And, as a result, I've ruined (or made not as good) several meals by under-salting them. I made a nice risotto last weekend, but it just seemed like it was missing "something". Sure enough - salt.
Quote from: Barrister on March 27, 2014, 04:28:20 PM
When I have time I really like to cook "from scratch", with all natural ingredients.
But that means no added salt in anything. And, as a result, I've ruined (or made not as good) several meals by under-salting them. I made a nice risotto last weekend, but it just seemed like it was missing "something". Sure enough - salt.
Because both of my parents have high blood pressure, salt wasn't a common element in our foods. We had a salt shaker on the table for us kids, but it wasn't used in the actual cooking, so I don't add it by reflex.
When I cook, I taste for flavor as I go, and if I feel like it needs salt, I'll add it, but I don't always find it necessary. Not only that, but I use a lot of other spices when I cook, some of which have salt in them already (garlic salt/onion salt/celery salt/etc).
Quote from: Barrister on March 27, 2014, 04:28:20 PM
But that means no added salt in anything. And, as a result, I've ruined (or made not as good) several meals by under-salting them. I made a nice risotto last weekend, but it just seemed like it was missing "something". Sure enough - salt.
Yeah I cook from scratch and store food to have later. So I almost never add salt to food once it's cooked. But it's incredible that a large pinch of (sea) salt in a stew, or a teaspoon of soy can make a difference given that it's probably under 5g. Or a larger amount when boiling potatoes or pasta.
I think I probably eat less that way than if I didn't salt it while I was cooking and then salted at the table with each meal.
I usually don't add salt to what I cook, but I probably would if I did for others, I find I like unsalted foods more than the majority of people.
Some things you really must add salt to, though. Every time I make a tomato-based sauce or stew, for example, otherwise it will end up unpleasantly sweet and dull.
Oops nearly midnight, my tealoaf has to come out of the oven. :bowler:
Quote from: mongers on March 27, 2014, 06:46:09 PM
Oops nearly midnight, my tealoaf has to come out of the oven. :bowler:
It's odd, us only having a 4 hour time difference across the Atlantic right now.
Quote from: mongers on March 27, 2014, 06:46:09 PM
Oops nearly midnight, my tealoaf has to come out of the oven. :bowler:
Mongers!! :hug: