ceitfianna (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
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ways_back_room2011-10-07 09:10 am
ceitfianna) wrote in ways_back_room2011-10-07 09:10 am
Entry tags:
Daily Entertainment
Apparently you can overfill a printer tray, I had no idea and apparently have been doing it wrong for years.
What strange things have you learned that you thought you knew? Or just what new things have you learned this week?
What strange things have you learned that you thought you knew? Or just what new things have you learned this week?
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New thing I learned this week is I really need to pay attention to calendars more.
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Google Calendar has helped me so much as I've never been good with calendars but grad school forced me to be better. I love how it will remember stuff for me and just the act of typing something in gets it into my head.
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You start with a regular yellow onion. Never tried it with a red or white one, couldn't tell you how they do. You want a sharp knife for this, and maybe goggles or contact lenses, because you have to cut the onion into horizontal slices as thinly as physically possible. You also want paper towels and a dish or two for this. Put the first paper towel on the dish and sprinkle it with salt, and then lay as many of the onion slices as you can on it without making more than one layer of the shreds. sprinkle maybe a little more of the salt over the onions, and then put down another paper towel. repeat with salt, onion, salt, paper towel until you run out of onion, and put a little salt and the paper towel over the last onion layer. If you have more than one plate, put the second one on top of the topmost paper towel. Otherwise just leave the whole shebang to sit for at least twenty minutes. Preferably more. The idea here is to extract as much water as you can from the onions.
When you have done this, pour some oil into a reasonably wide and deep frying pan and heat it over the lowest flame you can manage. When it gets warm, add the onions. It's best if you pop any concentric onion rings apart at this stage. You want them to cook slowly and start darkening slowly, and you want to pull them out as they hit a nice dark brown mahogany color and let them drain on another layer of paper towels. this will require pulling individual shreds or small groups of shreds out rather than scooping out the whole batch, but it's worth it, because doing it in too big a batch leaves some partly raw and others blackened and the blackened ones are nasty. Mahogany color is best.
Let them drain and dry and then taste one. Add them to whatever dish you have that requires a decent onion flavor. they keep a good while in an airtight container but I have never been able to make them last more than a few days because somebody always eats them first. you can also reuse the oil to fry something that needs to taste like onion.
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Good times!
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I've been icing it when I can, and that feels fantastic.
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If you love the Girl Scout Samoas, you'll love this! Easy and yummy!
(PSA - Cookies are a sometimes food!)
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The Simpsons are likely cancelled.
THERE IS NO EMOTICON FOR WHAT I'M FEELING!