What’s wrong babe? You haven’t even touched your onion plate
this post was submitted on 12 Jul 2025
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This makes me want to cry
Put your head in the freezer
Snort
Related: Daniel Gritzer of Serious Eats explored different ways to mince garlic, finding that some methods significantly increased garlic's pungency/strength (and also that long cooking methods negate much of this difference)
I had a roommate that was obsessed with replicating the McDonald's dollar menu hamburger. He said the finely chopped onions made all the difference.
They absolutely do. He is correct.
They are actually dehydrated to ship then rehydrated in the store also
it's like different shapes of pasta all over again
None of those are "finely sliced rings", though...
Yeah every single cut here will fill your mouth with red onion gas like a WW1 trench fight. The bottom right is possibly acceptable depending on what it's going in. Top left could work in some salsas. Rest are just "chunks of onion."
Some people love it, but if you want to turn a first-timer away from fresh red onions for life, give them large ass chunks that overwhelm the rest of the dish.
Then OP must die.
Sorry, OP, that’s the way the cookie crumbles. RIP.
.......
yeah?
is this actually news to anyone?
"I ALREADY KNEW THIS! HEY EVERYONE! DID YOU KNOW I ALREADY KNEW THIS?!?"
yes.
...one o'clock and three o'clock taste pretty similar and eight o'clock and ten o'clock are close-enough for most uses...
For the 3 on the right side, it matters quite a bit whether you slice in direction from root to stem or cross, root to stem is much better.
I want to argue you, but I can't.
I'm not saying that leeks are onions (though they are alliums, i.e. of the same family). To me, whilst they do taste quite different to onions, there is still a flavour that I would describe as onion-y
Where's the cheese and apple?
Sharp, bitter, stomach pains.
Dear community: do we downvote to disagree here? Because OP is wrong bite me…
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