• @[email protected]
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    5812 days ago

    Onions grown in soils without sulphuric compounds are actually very sweet and tasty without any oniony flavour.

        • @[email protected]
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          312 days ago

          I don’t understand the monsters who put a whole slice of raw red onion on their burgers. The onion is all they could possibly be tasting

          • @[email protected]
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            12 days ago

            I cant do a whole slice, but a few raw rings or bits spread over are great way to add some zest. Works better with the mild onion types though.

            • @sugar_in_your_tea
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              111 days ago

              I love a mix of raw and caramelized onions on my burgers. Cooked onions are too soft, raw onions are too strong (spicy?), but mixing them gets a good combo of texture and flavor.

      • Heydo
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        1412 days ago

        You grow them… in soils without sulfuric compounds…

        Do people read anymore? /s

        • @mnemonicmonkeys
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          112 days ago

          Huh. There’s sweet onions for sale whenever I go to Kroger

            • @mnemonicmonkeys
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              111 days ago

              It’s the largest geocery store chain in the US

              • @sugar_in_your_tea
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                111 days ago

                They go by different names in different regions as well. Here in Utah, they’re called Smith’s. Where I grew up in the PNW, they were called Fred Meyer. The name Kroger seems to be more of a midwest/east coast name for them.

      • Shawdow194
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        -312 days ago

        Try ‘Walla walla’ or red onions

        I never use white onions when cooking 🤢

        • @[email protected]
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          312 days ago

          Pungent onions, cooked, are much sweeter and more flavorful than sweet onions cooked.

          Sweet onions are fantastic raw, but should be called Mild Onions instead.

          White onion for cooking, sweet onion for raw, red onion splits the difference, but red onion quick pickle is better than any other onion pickles.

        • oce 🐆
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          312 days ago

          I have eaten plenty of pungent red onions, I don’t think the color is enough to tell.

    • @[email protected]
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      312 days ago

      Is that what japan onions are like? I dislike onions intensely, I had a meal that was 30 percent onion in japan and i had no issue finishing it. It went well with the peppered beef.

      • @[email protected]
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        212 days ago

        I don’t know what the soil composition of Japan is, but shouldn’t it be high in sulfur considering it’s a volcanic archipelago?

        • @[email protected]
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          111 days ago

          That’s a very good point. Maybe their onions are just naturally not as oniony as others or I could just have had some imported onions from a non sulfury country.

          • @[email protected]
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            311 days ago

            Or it’s just a different onion variety or cook it a certain way. The generalization of Japanese cuisine is subtlety. Their sweets aren’t very sweet. Their sours aren’t very sour. Their hots aren’t very hot. Yeah, you can find exceptions, but a lot of westerners living in Japan eventually get homesick for some Mexcian food or a good, hard deli bread.

            • @[email protected]
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              111 days ago

              That reminds me. I wish I had checked out their Mexican food. I walked by a restaurant called frijoles, would have loved to check it out but we had just eaten and it was near the end of our trip so we didn’t go back. It’ll have to be for the next trip.

            • @sugar_in_your_tea
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              111 days ago

              Yup, people say they love Japanese food, but if they had Japanese food every day, I’m pretty sure they’d grow to hate it. It’s honestly pretty bland.

              Now, Korean food on the other hand is awesome. They have something similar to sushi (kimbap), but alongside the mild flavors of Japanese sushi, you also get awesome things like fried kimchi and spicy pork. They have similar curry to Japan, but generally add a bit more flavor. For soups, they have everything from the mild miso to spicy kimchi jjiggae. Their fried chicken is way better than kara-age, try yang nyam chicken and tell me that isn’t the best fried chicken you’ve ever tasted. They have a massive variety from sweet and savory meat (galbi) to spicy veggie dishes, and everything in between. Even the term “kimchi,” which most people associate w/ spicy fermented cabbage, applies to a wide range of fermented foods, from sweet to sour.

              So yeah, while I like Japanese food sometimes, Korean is the goat of asian food IMO. Chinese is way too oily, Korean has an insane variety and has something for everyone. Change my mind.

      • @[email protected]
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        212 days ago

        Do you normally dislike cooked onions? Raw onion is very oniony, but cooking really mellows them out.

        • @[email protected]
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          111 days ago

          I dislike raw onions, but I use them to cook all he time. I recognize that cooked onions add a great flavor to the food. The onions in this dish were just quickly sautéed, barely cooked as they were still crunchy and not brown at all. I joke with my fiancee that Japanese onions are so polite they don’t even make you cry lul.