• @[email protected]
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    996 days ago

    I have a theory that most people’s favorite food is actually onion. We like them sweet, spicy, pickled, and in breakfast omelettes, lunch sandwiches, and alongside dinner proteins. There isn’t much that isn’t improved or at least complemented by an onion.

  • nomad
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    1036 days ago

    Some parents are just ignorant assholes.

    • @[email protected]
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      656 days ago

      For real. Waiting until Halloween to introduce them to the deliciousness of caramelized onion…

  • @[email protected]
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    586 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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          36 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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            6 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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              15 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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        146 days ago

        You grow them… in soils without sulfuric compounds…

        Do people read anymore? /s

        • @mnemonicmonkeys
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          16 days ago

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

            • @mnemonicmonkeys
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              15 days ago

              It’s the largest geocery store chain in the US

              • @sugar_in_your_tea
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                15 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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        -36 days ago

        Try ‘Walla walla’ or red onions

        I never use white onions when cooking 🤢

        • @[email protected]
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          36 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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          36 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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      36 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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        25 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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          15 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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            35 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.

            • @sugar_in_your_tea
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              15 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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              15 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.

      • @[email protected]
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        25 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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          15 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.

  • @[email protected]
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    265 days ago

    One Christmas extended family had a Christmas gift exchange, one uncle had made a “gag gift”, it was a piggy bank with pennies, I got it, he felt bad but to everyone’s suprise, I was estatic. I was 5 and collecting coins, a piggy bank filled with loose change was the best present.

  • @fibojoly
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    6 days ago

    Just this morning, my 7yo kid asked for a side of crispy fried onions to eat with his chocolate croissant. This is not the first time.

    It’s even more hilarious to me because both my kids hate onions in their food. But crispy fried onions? Irresistible!

    • @[email protected]
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      5 days ago

      Same. For me it’s a texture and appearance thing. I just don’t like the look of cooked onions.

      But the flavor of onions is great to me so if they’re raw red or sweet onions or cooked into something but undetectable I love emm.

      I feel this way about a lot of food textures and what does/doesn’t go together.

      Could be the same for your kids.

      • @[email protected]
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        206 days ago

        If you ever have a wicked head cold snack on some raw white onion. Makes my sinuses run like a god damn firehose.

        • @[email protected]
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          6 days ago

          I have one right now… but no access to an onion. I’m at the airport. Perhaps in the duty-free zone. Thanks for the advice

            • @[email protected]
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              36 days ago

              No trace of an onion. I looked everywhere. I nabbed a pint of Tusker and it seems to have had a positive effect on the cold. Or was it the altitude? We might never know. That is, until I find an onion…

                • @[email protected]
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                  36 days ago

                  Day 4. If mean onion density at the airport is anything to go by, the country must be experiencing an onion drought like anything we’ve ever seen. This place seemingly has many layers… but I am yet to slice through the most shallot of them. Somewhere in there, a bulb awaits… I just know it

    • ditty
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      106 days ago

      Caramelized onions are, sure. But i’m assuming the 4chan poster bit into a raw onion with a Carmel glaze, however, which does not seem appetizing to me.

    • @[email protected]
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      216 days ago

      I think the apples that are typically used are the sour varieties so that there is a flavor contrast when biting in to it. This is just what I heard though, I usually don’t like whatever is covering them.

      • @Corkyskog
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        25 days ago

        It depends who makes them. The ones pre made at like a fair or store that are huge are usually sweet. Tart apples don’t tend to grow big.

        • @sugar_in_your_tea
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          35 days ago

          Yup, that’s why I don’t buy that nonsense. Granny smith is the proper caramel apple.

  • @[email protected]
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    45 days ago

    You fool! That’s an Aggie 1015Y super sweet onion! You’ve given him the taste of the good stuff and doomed us all!

  • m3t00🌎
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    66 days ago

    never really liked the combo, apples/caramel. always eat them both separately

    • @sugar_in_your_tea
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      45 days ago

      Try slicing a tart apple like granny smith and dipping it into caramel. Worst case scenario, you can stop combining them and just eat them separately.