Bitch on the Blog

February 13, 2014

Mustard

Filed under: Atmosphere — bitchontheblog @ 17:31
Tags: ,

There comes a time in life you should know your onions. Unless you have never chopped one.

I know my onions – all X varities of them. That doesn’t stop my inner perfectionist cross referencing everything. Leave  me. ALONE. I hate you. Perfectionism.

Yes, there are many sins. None are mine. I don’t even lie.

Write your own end to this waste of a post.

U

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6 Comments »

  1. Tell me another!

    Comment by Rummuser — February 14, 2014 @ 01:30 | Reply

    • What, another truth?

      They come thick and fast. In fact there is a whole forest of them.

      U

      Comment by bitchontheblog — February 14, 2014 @ 15:42 | Reply

  2. I prefer my onions raw, Cooked onions add a bit too much to some dishes in my opinion. Oh, I know my onions all right, but not technically speaking.

    Comment by Maria — February 14, 2014 @ 13:34 | Reply

    • So do I, Maria [like raw onions]. However, as I was reliably told by future father of son it makes you unkissable. Like garlic. When my siblings were teenagers my mother happened upon the most marvelous Greek dish. Fish. Usually served on a Saturday when I drove down to join the family. She made two versions (on the same baking sheet): One half with, one without GARLIC. Without for those dating the same night. I pitied my brother. At least he got his priorities right.

      There are certain things most people can only enjoy if all parties involved, particularly on Valentine’s day, do eat the same thing. Magically, then no one stinks to anyone.

      I myself and my sense of smell are pretty impenetrable.

      U

      Comment by bitchontheblog — February 14, 2014 @ 15:41 | Reply

  3. Well now I do know onions and prefer Vidalias, Maui or Texas 1010s. Those are all sweet enough to take a bite out of like you would an apple – the Vidalia being particularly sweet. Luckily when it comes to onions perfection isn’t even applicable though as a liberal dose of your favorite spices can render even the hottest quite delightful.

    Comment by Chuck McConvey — February 14, 2014 @ 17:34 | Reply

    • Take a bite out of an onion like you would an apple? That’s amazing. I love apples. True daughter of Eve.

      Here we don’t get many varieties. Shallots, red, mild big huge Spanish and the work horse: the basic eye watering, tear inducing white onion.

      Still, like so many things when cooking (or doing anything else) it’s how you do it. The end result often nothing do with the original ingredient. Give me an onion (preferably a kilo) and I will caramalise them. Takes patience, takes time. Well worth it.

      Bon appetit,

      U

      Comment by bitchontheblog — February 15, 2014 @ 15:18 | Reply


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