If any of my family can remember what I was going to use this pix for, please let me know. It seems a shame to let this photo go unused and I can assure you I did use the subject for something. I'd never let that lovely pile of fresh, finely chopped red onion go to waste. Some may keep a Kosher kitchen; I keep a Green kitchen as do the other cooks here in the PBE Kitchens. If you search "being green" here on our blog you'll get the idea.What should I do with this scrumptious little pile of onions? This is not a contest, I'd just like some ideas. How do you use red onions? Raw, cooked, creamed or blanched. Maybe you never use them and I bet that's a good story. Give me suggestions, either e-mail (pbetouffee@gmail.com) or comments. I'd love to recreate that juciy little mountain of chop with my razor sharp Santoku.
6 comments:
I bet it was to show off that cool new knife my dear.
Me I would caramelize that lovely pile of red onions........and maybe use them in a sauce for a bbq'd rib eye or a bbq'd chicken thighs.
BBQ'd rib eye, that sounds great.
I got a santuko with my knife set and I thought I'd use it more than I actually do *shrug*
Jeff, I use the santoku all of the time because I love the weight and balance. I'd guess that's what's most important for me in knives, how does it feel in my hand. I have some more expensive knives that are always sharp because they never get used.
Moon, how did your new smoker work out?
Sylvia, I'm hoping to get a post up today. I've question, many questions but it was very good.
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