Welcome to Saturday's Potluck
“Learn the rules like a pro, so you can break them like an artist.”
Welcome to party. The subject is onions. If you are sensitive or working with strong onions may need to cut under running water or wear eye protection to prevent crying. I generally only cry when grinding the 5 pounds needed for a favorite relish.
Learning to master individual ingredients and the full flavor profile available with different cooking techniques provides culinary freedom. Below is a selection of video primarily on onions. The focus is on simplicity. The next step is adding additional foods, spices and herbs from around the world or the local growing enviornment to tantalize the taste buds and satisfy the soul.
Let nature, farmer, grocer and transportation industry provide the flavors.
Modify the flavors with techiniques when choice is limited by selection or budget. I have successfully freezed onions at most of these stages to add complex flavor to dishes when time cook is in short supply.
Keep the onion as the star and add a few ingredients for a complex dish. As a side note Steven Raichlen's book Barbecue Bible is a wonder trip around the worldwide flavors and techniques of barbecue, side dishes and condiments.
Thoughts to keep in mind when want to grow fresh ingredients.
Food intolerance can happen with onions, fortunately not many. Same as any food or drug can benefit the larger population be a serious problem for a few.
For the ancient Egyptians, eating an onion was like biting into a piece of eternity, so enamored were they of the vegetable’s spherical shape and concentric circles, supposedly representative of unending time.
For me, the experience of biting an onion is slightly less transcendent. I have an intolerance that renders me unable to eat allium plants—the family of food that includes onions, garlic, spring onions, leeks, chives, and scallions—without severe gastrointestinal problems.
Though no good data exists on the number of people with this peculiar problem, I’ve come to learn that I’m definitely not alone.
Even though I had a lead, the process of confirming the source of my ills was still laborious. Remove onions, wait a few days, try onions, wait for a response, cry. Remove garlic, wait a few days, try garlic, wait for a response, prove once and for all you’re definitely a vampire, cry. Each new revelation sent me spiraling. I was sad, and I was hungry. But for the first time in a year, I at least knew what was wrong with me and could finally start moving forward.
What is on your mind today?