Don't Fry Pork!

I have to admit, everything about this meal looks excellent. And not too much work!

HawkTheSlayer wrote:I have to admit, everything about this meal looks excellent. And not too much work!

Jesus on a farkin cracker, I felt my arteries hardening just watching it lol,

I enjoy mashed spuds with red onions, But I tend to put the finely diced onion in just before I serve it , I like the textural element and the little bit of raw onion bite that it presents , also a little grated cheese

vege57 wrote:

HawkTheSlayer wrote:I have to admit, everything about this meal looks excellent. And not too much work!

Jesus on a farkin cracker, I felt my arteries hardening just watching it lol,

I enjoy mashed spuds with red onions, But I tend to put the finely diced onion in just before I serve it , I like the textural element and  the little bit of raw onion bite that it presents , also a little grated cheese

Yes, raw finely diced onion is really nice.
Raw VERY finely grated ginger on steamed veges lifts them beautifully.

Had that chef not put 1/2 a handful of salt in everything and used LOTS of herbs it'ld be a totally different meal.
I generally add 0 salt. If people want to add it to their individual meal, well and good.

vege57 wrote:

HawkTheSlayer wrote:I have to admit, everything about this meal looks excellent. And not too much work!

Jesus on a farkin cracker, I felt my arteries hardening just watching it lol,

I enjoy mashed spuds with red onions, But I tend to put the finely diced onion in just before I serve it , I like the textural element and  the little bit of raw onion bite that it presents , also a little grated cheese

I like shallots/green onions in my mashed tatas as they aren't as pungent as raw onions. Some garlic and a good handful of cheese makes it even better.

Sprintcyclist wrote:

vege57 wrote:

HawkTheSlayer wrote:I have to admit, everything about this meal looks excellent. And not too much work!

Jesus on a farkin cracker, I felt my arteries hardening just watching it lol,

I enjoy mashed spuds with red onions, But I tend to put the finely diced onion in just before I serve it , I like the textural element and  the little bit of raw onion bite that it presents , also a little grated cheese

Yes, raw finely diced onion is really nice.
Raw VERY finely grated ginger on steamed veges lifts them beautifully.

Had that chef not put 1/2 a handful of salt in everything and used LOTS of herbs it'ld be a totally different meal.
I generally add 0 salt. If people want to add it to their individual meal, well and good.

They do like to throw a ton of salt on things, I like salt but Ii try and introduce it via other mediums that add to depth of flavour , soy sauce and such like ,I do a lot of oven cooked chips, I put a little salt and fresh garlic when I preboil them, rough them up with some olive oil , and sprinkle a bit of dry rub over them , then toss them in the oven , my kids tell me they are the best chips/roast spuds they have ever eaten, crispy on the outside moist in the middle

Red Lily wrote:

vege57 wrote:

HawkTheSlayer wrote:I have to admit, everything about this meal looks excellent. And not too much work!

Jesus on a farkin cracker, I felt my arteries hardening just watching it lol,

I enjoy mashed spuds with red onions, But I tend to put the finely diced onion in just before I serve it , I like the textural element and  the little bit of raw onion bite that it presents , also a little grated cheese

I like shallots/green onions in my mashed tatas as they aren't as pungent as raw onions.  Some garlic and a good handful of cheese makes it even better.

Sounds yum,

I find red onions to be a little more subtle than the white, and I put them in with the cheese whilst the potatoes are still hot and leave them for a couple of minutes , just to take off a bit of the rawness,

vege57 wrote:

Red Lily wrote:

vege57 wrote:

............ Jesus on a farkin cracker, I felt my arteries hardening just watching it lol,

I enjoy mashed spuds with red onions, But I tend to put the finely diced onion in just before I serve it , I like the textural element and  the little bit of raw onion bite that it presents , also a little grated cheese

I like shallots/green onions in my mashed tatas as they aren't as pungent as raw onions.  Some garlic and a good handful of cheese makes it even better.

Sounds yum,

I find red onions to be a little more subtle than the white, and I put them in with the cheese whilst the potatoes are still hot and leave them for a couple of minutes , just to take off a bit of the rawness,

I just buy red onions now. Rather than buy both sorts.
Some things need red onions, white ones won't do. Any recipie that uses onions, red ones are quite ok.
red onion raw in salads is good. Fine shaves of them.

The French were really good with salads when we were there. Their salads are a meal

Sprintcyclist wrote:

vege57 wrote:

Red Lily wrote:

vege57 wrote:

............  Jesus on a farkin cracker, I felt my arteries hardening just watching it lol,

I enjoy mashed spuds with red onions, But I tend to put the finely diced onion in just before I serve it , I like the textural element and  the little bit of raw onion bite that it presents , also a little grated cheese

I like shallots/green onions in my mashed tatas as they aren't as pungent as raw onions.  Some garlic and a good handful of cheese makes it even better.

Sounds yum,

I find red onions to be a little more subtle than the white, and I put them in with the cheese whilst the potatoes are still hot and leave them for a couple of minutes , just to take off a bit of the rawness,

I just buy red onions now. Rather than buy both sorts.
Some things need red onions, white ones won't do. Any recipie that uses onions, red ones are quite ok.
red onion raw in salads is good. Fine shaves of them.

The French were really good with salads when we were there. Their salads are a meal

I use red onions in salads and dishes when I'm not cooking them to caramelization , But I prefer whites when roasting them whole

Yes, that would be right.
Red ones roasted would be bland.

Sprintcyclist wrote:Yes, that would be right.
Red ones roasted would be bland.

They appear more sugar in them and I don't find the combination of red with black caramelization to be aesthetically appealing , Probably taste the same