Just shovel them into my mouth. 👀
I too love red onions.
I’d eat an onion like an apple.
If it were a sweet onion, I think I could survive it. A red onion… I think I’d toss it to the lad next to me and try to deck him when he went to catch it. Run out the door while he’s down and have a friend yell after me that I could have politely said no thanks
God I hate imagining you eating all the red onions 😭
What’s wrong babe? You haven’t even touched your onion plate
Kathy Bates has entered the chat
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
Sharp, bitter, stomach pains.
None of those are “finely sliced rings”, though…
Then OP must die.
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.
I want to argue you, but I can’t.
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.
…
yeah?
is this actually news to anyone?
“I ALREADY KNEW THIS! HEY EVERYONE! DID YOU KNOW I ALREADY KNEW THIS?!?”
yes.
tell me you’ve never cooked any actual food without saying you’ve never cooked any actual food
“oh I can make dinner! do you want pb&j, a grilled cheese, or one of those microwave curries from trader joe’s? We could doordash too I guess”
It’s just a funny, honey bunny.
Yeah as a chef I only learnt how to dice, chiffonade, brunoise, batonnete, julienne and tourne all sorts of food cause it looks cool.
Different shapes and sizes is extremely important, it’s why salt flakes taste different to iodized salt because of surface area or why a thicker slice of ham will taste different to a thinner one.
Also if you cant cut something consistently half of its going to overcook and half of its going to undercook.
