Text 22586, 77 rader
Skriven 2007-11-11 11:58:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: big 'ol onion 407
=========================
Speaking of which, where's your big old onion been the
last couple months? I made some inquiries, but nobody
knew anything (interpreted this as a good sign).

 -=> Burton Ford said to Anyone <=-

 BF> How do I easily get the tannish colored thin outer skin off of a
 BF> Vidalia type onion?

Take off an extra layer. If you're being really frugal, you
can use a sharp paring knife to detach the thin skin, but
that is kind of fiddly work. You can make the task a little
easier by cutting the onion in half along the stem-root axis,
which tends to loosen the outer layers, and remove the skin
twice. Of course, then you'll get onion half-moons.

 BF> I use sliced or cut up onion nearly every day for my sandwich or my
 BF> soup.  I spend more time prepping it than I do using the rest of it for
 BF> a week. 

You are, if I may remind you, an Eat rather than a Cook. But
practice makes ease.

 BF> Do most of you eat the tough inner outer greenish skin?  Either raw or
 BF> cooked?

Chuck it either into the bin or the stockpot.

 -=> Carol Shenkenberger said to Burton Ford <=-

 CS> I usually just sacrific the outermost layer of onion with a thin slice
 CS> and peel it off, skin and all.

Agreed. Wisdom.

 -=> Dale Shipp said to Burton Ford <=-

 DS> Not I.  Some would put the outer skin into a broth mixture.   When
 DS> we want to slice or chop an onion, I cut off the end where the stalk
 DS> would have been (as opposed to the end with some roots on it).  
 DS> Then I use a sharp knife to score through the top layer of onion, top
 DS> to bottom in a couple of places.   Having done that it is not hard to
 DS> peel off that layer, leaving the underlying good stuff intact.   If

That is similar to my way of doing it and has the advantage of
keeping the moons or rings intact.

 DS> I am going to chop the entire onion, I'll cut off the root end then
 DS> cut the main part into slices and chop.   If I am going to do slices
 DS> or only use part of the onion, I leave the root end on.  It can serve
 DS> as a bit of handle.

I have several ways of chopping onions, one similar to yours; one
making straight cuts through the onion, top to near bottom (or
bottom to near top), then making more cuts at right angles to that,
and then slicing through; and the easiest but messiest, quartering
an onion and tossing it in the Cuisinart.

Grilled steak
cat: main, eat
servings: 1

1 steak
EVERGLADES SEASONING
1 T A-1 sauce

Cover each side of the steak with EVERGLADES SEASONING. Add A-1
sauce and rub in. Wrap steak in plastic and chill 8-10 hr.
Grill until done.

Source: Everglades Seasoning

One may, I suppose, serve this with grilled or fried onion rings.

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