I just buy onions as needed, and if I find I have too many, I start thinking onion soup.
It's a real burden being right so often.
Mal ,'Bushwhacked'
Natter 69: Practically names itself.
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
Burrell - Jan 02, 2012 3:19:11 pm PST #14098 of 30001
Why did Darth Vader cross the road? To get to the Dark Side!
Vortex - Jan 02, 2012 3:20:42 pm PST #14099 of 30001
"Cry havoc and let slip the boobs of war!" -- Miracleman
I took some of the leftover ham from yesterday, chopped it up and made mac and cheese with it. It was nom.
sarameg - Jan 02, 2012 3:23:10 pm PST #14100 of 30001
Great, already getting ideas to make a small mobile cart/workspace for the kitchen.
§ ita § - Jan 02, 2012 3:54:18 pm PST #14101 of 30001
Well not canonically, no, but this is transformative fiction.
Great, already getting ideas to make a small mobile cart/workspace for the kitchen.
Har! Go, girl!
sarameg - Jan 02, 2012 4:17:39 pm PST #14102 of 30001
I just lost an hour of my life to that site.
Sue - Jan 02, 2012 4:20:43 pm PST #14103 of 30001
hip deep in pie
I love onions in all forms. But I can't eat too much raw onion.
I made meatballs last night, and today I decided to make a sauce for them. I found a recipe online for a sweet and sour sauce using soy, ketchup and chilli sauce. When I see chilli sauce, I assume rooster sauce, but these are way too hot!!
Vortex - Jan 02, 2012 4:24:13 pm PST #14104 of 30001
"Cry havoc and let slip the boobs of war!" -- Miracleman
I like onions, but I hate them raw. I like their flavor, so if they're on a burger or something, I won't ask that they be taken off. If I'm using them in a recipe, like a pasta salad, I will soak them in acid or cold water to reduce their sharpness.
Amy - Jan 02, 2012 4:24:22 pm PST #14105 of 30001
Because books.
Rooster sauce?
Vortex - Jan 02, 2012 4:25:55 pm PST #14106 of 30001
"Cry havoc and let slip the boobs of war!" -- Miracleman
Presumably siracha, since it has a rooster on the bottle. Before it got all trendy, you could only find it in asian markets or restaurants, and there was no english lettering, so everybody just called it rooster sauce. I still do.
Sue - Jan 02, 2012 4:28:06 pm PST #14107 of 30001
hip deep in pie
Yep, siracha.