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i use onions in everything. literally everything.
that's it though. i like liver and onions at the moment
spring onions are good in principle but i never do them right i'm sure
but that has leeks. Does that count?
Brocolli Risotto Torte
Goats cheese and leek crumble
and no onion.
Broccoli Risotto Torte
8 oz. broccoli, cut into small florets
1/2 C dry white wine
1 onion, chopped
4-1/2 C stock
2 garlic cloves, crushed 4 oz. Parmesan, coarsely grated
1 large yellow or red pepper, sliced 4 eggs, separated
2 Tbs. olive oil salt and ground black pepper
4 Tbs. butter oil for greasing
sliced tomato and chopped parsley, for garnish (optional) 1-1/4 C Arborio rice
1) Blanch the broccoli for 3 minutes, then drain and reserve.
2) In a large saucepan, gently fry the onion, garlic and pepper in the oil and butter for 5 minutes until they are soft.
3) Stir the rice, cook for a minute then pour in the wine. Cook, stirring the mixture until the liquid is absorbed.
4) Pour in the stock, season well, bring to a boil, then lower to a simmer. Cook for 20 minutes, stirring occasionally.
5) While that is simmering, grease a 10 in. round deep cake pan and then line the base with a disc of waxed paper. Preheat the oven to 350.
6) Stir the cheese into the rice, allow the mixture to cool for 5 minutes, then beat in the egg yolks.
7) Whisk the egg whites until they form soft peaks and carefully fold into the rice. Turn into the prepared pan and bake for about 1 hour until risen, golden brown and slightly wobbly in the center.
8) Allow the torte to cool in the pan, then chill if serving cold. Run a knife around pan and shake out onto serving plate. Garnish, if desired.
This isn't exactly the recipe I use, but it's pretty damn close. It's delicious.
they're a type of onion
Fish and chips
Sausage and chips
Pie and chips
Cheese and ham sandwichs
Pasta and pesto with chicken or chorizo
I wasn't asking you.
I realise they often do have onions on but not the ones I make.
I still can't dice them properly though.
I like them. I just don't eat them.
Ha ha ha?
Roasted vegetable terrine
The Irish accountant was great. Do they not have auditions?
How can you serve stuff on Masterchef that is very burnt.
You just know they're gonna look at it and go: "That's burnt mate."
"Couple of mistakes here, mate!"
It was probably, just by chance, the only thing the Irishman had ever made before.
It's the thing I'm worst at, anyway.
onions are the spawn of satan
it used to be garlic for me too. i just cant be fucked with it anymore. so fiddly
its the peeling
Using a large knife, place it over the garlic (flat side rather that sharp edge facing up!) and hit it with your hand. The skin then peels off the garlic really easily.
not stuff that's been sitting around for a couple of weeks.
Get the widest knife you have and lay it horizontally on top of the aforementioned garlic clove. Keeping hold of the knife with one hand, whack the knife with the heel of the other hand. Garlic clove should have popped out of outer skin making peeling a piece of piss. Ta Da.
Makes it easier and you don't have to do it later.
If you're a real lazy nob and don't mind ruining your garlic a bit, stick it in the microwave for a few seconds and the skin slides right off.
this used to annoy me too, but now it's easy - take the bulb you're using out of the fridge (leave the rest in if you buy more than a bulb at a time, like most folk), and once it's at room temperature it's easy to peel.
Is this normal?
That's not the fridge. Mine's in the veg box in the understairs cupboard
makes it last longer, and garlic is a lot cheaper to buy in packs (normally of three) than by the bulb. Stops the green shots coming out of the top/flavour getting weakened/flesh of the clove getting crap and dry. If the garlic is 'properly' sold (like in one of those rope plait things), it'll keep for ages outside the fridge, but if you buy it as the bulbs you get from most supermarkets and corner shops in quantity, you're better off storing all except the contemporary bulb in the fridge. Unless you use it almost daily.
The contemporary bulb.
And no, I'm not one of these folks who keep eggs in the fridge.
for me. I keep my eggs in the fridge. Different strokes...
is that it doesn't make any difference at all.
Apparently: "Eggs will last longer in the fridge, provided you don't put them in the door. The cold does make them last, but constant changes in temperature can make them go off quicker. They should be kept nearer the back of the fridge, where the temperature is more constant. For cooking, its better to use room temperature eggs, so get them out in good time."
I just know about the cooking side of it really.
keep them in the door. I take them out a while before cooking.
My fridge has an egg compartment - I'm a slave to it.
garlic, tomato, tuna, olives, peppers, but NO onion.
Also I think some fried onion can really add to a roast.
not from bloody onions. This isn't bangers and mash or toad in the hole.
I do, however, always put an unskinned onion in the oven alongside the meat. Sweet roasted onion.
or otherwise lay your carcass on a bed of onion and carrot
I wanna lay you down
On a bed of onion and carrot
Spaghetti carbonara doesn’t though, that’s one.
do you use the blocks of curry sauce roux or make it from scratch? if the latter, i'm interested to know how you do it.
i'm pretty sure the curry roux contains onion somewhere in there though. then again, it also contains cheese. and the house brand vermont curry also contains apples and honey!
It is, afterall, a meal.
, or bacon, or make toast? That's preparing, no?
I will however accept that if seven days a week, 365 days a year, you mearly pour cereal from box to bowl then yes, breakfast isn't a meal that you prepare.
i DO however regularly make boiled eggs. without onions. although i wouldnt really class it as a meal
an onion might get involved
onions should definitely go in that...
red onions >>>> brown onions
i also put those on scramblers. so yes i was right all along. ONIONS WITH EVERYTHING
except ones where i put spring onion in. its about 50-50
if there's a tomato in it, there's an onion in it too.
in most recipes, onions are used to flavour the white sauce. i certainly always use them, and i think it would be weird if it was onion-less.
I had a few saved up:
The Jackson Chive
The Young Chives
Granax At The Disco
Burt Bacharach Onion
Get Onion. Wear Onion. ONION
I'd END myself if I couldn't eat garlic
WHO THE FUCK BUYS ONIONS OFF EBAY?
Onions have fuck all nutritional value, fiddly, make you cry
Maybe next time I go there I will take it: