Hi, Everyone. I'm Dani, and I'm a list newbie. I'm 45 and live in HI with my husband David. I'm an enthusiastic cook,, and a not-so-enthusiastic cleaner.
I made a dish last night that required that the onion be sliced in to rings. I managed the task all right, with the minor mishap of nicking my fingers while doing one of the slices. They came out on the chunky side. The dish turned out really tasty, not as spicy as I was afraid it might be, (the pepper fumes were coming out of the top of the glass after I used the immersion blender to blend the marinade). There'll be some nice leftovers to go in to a casserole and tortillas over the next few days. I'll need to do the onion ring slicing again, since David says this dish is something that he wants as a regular. Yay to having the chicken again. And onion rings are necessary for ... making onion rings, one of the things on my to-try list. Do any of you have ideas for how to do this more effectively? At this point, I cut the onion in half, then lay one half on the cutting board cut side down. I hold the knife blade parallel to the counter, make a cut in the onion, and turn the onion counterclockwise (I'm a leftie) till it gets cut. The job gets done, but the slices can be inconsistent. Ideas? Thanks, Dani _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
