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Started By
Message
re: SUBMISSION Thread for Onion Challenge: May 9, 2023
Posted on 5/9/23 at 10:28 am to LSUBoo
Posted on 5/9/23 at 10:28 am to LSUBoo
quote:
I broke out a doorknob bit to hollow out the onion
Now that's a good idea! I had thought about putting the ice cream in a hollowed out onion but did not feel like carving one up with a dull arse spoon or slicing my drunk arse finger with a knife for it to be a janky looking hole in a onion
1
Posted on 5/9/23 at 10:30 am to RonFNSwanson
quote:
Looks like Jax and I had damn near identical ideas, but he bested me by an onion bun
I also used Onion Jack cheese, but whose checking?
Those burgers do look a lot alike. Since we will probably split the burger vote, I think we can assume that every vote you get would have been a vote for me, and vice versa. We should sum up our vote totals ans split the trophy.
Hear that, Darla?
Posted on 5/9/23 at 10:32 am to Jax-Tiger
quote:
We should sum up our vote totals ans split the trophy
I'll agree to that if you each bring me one of those tasty looking morsels!
Posted on 5/9/23 at 10:33 am to NOLAGT
I had to use the spoon for the finishing work, but it gave a good circle all around to carve to.
Posted on 5/9/23 at 10:51 am to Jax-Tiger
quote:
I also used Onion Jack cheese, but whose checking?
I assumed you made that up
quote:
Those burgers do look a lot alike. Since we will probably split the burger vote, I think we can assume that every vote you get would have been a vote for me, and vice versa. We should sum up our vote totals ans split the trophy.
Works for me
Posted on 5/9/23 at 11:03 am to Darla Hood
So many good onion dishes here. All look good, too. The AAOOG (American Association Of Onion Growers) would be proud!
Still waiting for the fried onion loaf. My all time favorite onion dish from Red Hot and Blue (A long gone BBQ chain, started by one of the guys who started Corkey's after they split up)
Still waiting for the fried onion loaf. My all time favorite onion dish from Red Hot and Blue (A long gone BBQ chain, started by one of the guys who started Corkey's after they split up)
This post was edited on 5/9/23 at 3:11 pm
Posted on 5/9/23 at 11:49 am to LSUBoo
Doorknob bit
Posted on 5/9/23 at 11:54 am to Trout Bandit
quote:
I made my typical tavern style pizza crust
Would you share the recipe for this?
Posted on 5/9/23 at 12:33 pm to unclejhim
quote:
Would you share the recipe for this
330g AP Flour
6g salt
4g yeast
30g cold butter cubed
170g 90F water
Pulse the dry ingredients in a food processor then add the butter and water and run until you have a coarse mixture. Dump out and lightly knead until it comes together in a ball. Let rise for 2-1/2 hours. Makes 2 balls.
Posted on 5/9/23 at 1:21 pm to Trout Bandit
Thanks, that pretty damn simple, will try.
Posted on 5/9/23 at 1:32 pm to RonFNSwanson
quote:
I assumed you made that up
Nope. It's legit...
Posted on 5/9/23 at 1:37 pm to Jax-Tiger
quote:
Nope. It's legit
That’s going to happen….
Posted on 5/9/23 at 4:29 pm to Darla Hood
Spicy Caramelized Onion Bucatini
Note the lasagna sheets that were a fail.
Caramelized the onions in butter this time versus oil. Here is about 35 minutes in.
Finished
Didn't want to go to Fresh Market today for the pasta shape I wanted to use so I thought torn lasagna would mimic it. It did not.
Had some bucatini already at home
Caramelized onions, minced some garlic, tomato paste, salt, lots of crushed red pepper.
Add about 3/4 cup heavy whipping cream and season to taste. Add 1 cup pasta water from the bucatini.
Simmer with pasta and enjoy!
I had it with some parm but not really necessary. It's glossier without, if that's your thing.
It’s pretty spicy and very oniony.
Note the lasagna sheets that were a fail.
Caramelized the onions in butter this time versus oil. Here is about 35 minutes in.
Finished
Didn't want to go to Fresh Market today for the pasta shape I wanted to use so I thought torn lasagna would mimic it. It did not.
Had some bucatini already at home
Caramelized onions, minced some garlic, tomato paste, salt, lots of crushed red pepper.
Add about 3/4 cup heavy whipping cream and season to taste. Add 1 cup pasta water from the bucatini.
Simmer with pasta and enjoy!
I had it with some parm but not really necessary. It's glossier without, if that's your thing.
It’s pretty spicy and very oniony.
This post was edited on 5/9/23 at 4:43 pm
Posted on 5/9/23 at 4:32 pm to LouisianaLady
Bucatini is underrated.
Posted on 5/9/23 at 4:46 pm to LouisianaLady
Nice
Posted on 5/9/23 at 4:51 pm to NOLAGT
quote:
Caramelized Vidalia Onion Ice Cream topped with bourbon cream caramel and fried pecans.
This is the most Louisiana thing ever. "What's your ice cream recipe?" Well, first ya brown some onions..."
Posted on 5/9/23 at 6:33 pm to LouisianaLady
quote:
bucatini
So this is what big long macaroni is actually called??
Posted on 5/9/23 at 6:33 pm to Btrtigerfan
Lol. The only thing that would make it more Louisiana is to begin with a roux.
(I see my serial downvoter is on the thread! I love it knowing someone is bothered enough to go downvote all my posts. I hope God will take away your hate.)
(I see my serial downvoter is on the thread! I love it knowing someone is bothered enough to go downvote all my posts. I hope God will take away your hate.)
Posted on 5/9/23 at 6:39 pm to SixthAndBarone
Who doesn't love a good forcemeat?? frick 'em.
Posted on 5/9/23 at 9:44 pm to Darla Hood
Some tremendous looking dishes in this thread! Y’all did great this month
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