Big Phoenix
Pronouns: zie/zhem/zer
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Gravy's Cooking Thread
- Thread starter chaos
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chaos
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Made a successful risotto tonight for the first time. I've only tried it once before and I used Emeril's recipe, he had a bunch of cheeses. It was awful, too cheesy, stunk up my whole house like cheese. So tonight I just cooked it and put a little parmesan in it, used garlic instead of onions. Shit was awesome. But my arm is fucking tired.
I seem recall that you and your wife hate onions right? You're supposed to use both onions and garlic, at least in all the recipes I have come across. Kinda burnt myself on risotto though. Need to find a good variation on it. I heard some Italians put saffron in it. Goes good with spinach as well, just have to put it in towards the end or it will taint the risotto green.
Adebisi
Clump of Cells
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I roll with the Alton Brown risotto:http://www.foodnetwork.com/recipes/a...ipe/index.html
Pretty pretty pretty ...good
Pretty pretty pretty ...good
chaos
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Yeah, I don't really do onions. Most of the time I sub garlic for it and the recipes turn out well. I used about 5-6 cloves of garlic. But I also really like a strong garlic taste. I really wanted to do some kind of mushroom risotto because I really love mushrooms, but I wanted to get the basic down first. I'll probably try that in a few weeks.
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I don't think this is the right thread for you. There's a reason it(or the leek) is basis of a LOT of cooking in most European cultures. I want to say some Eastern Asian ones too, but my wiki-fu is failing me.
French onion soup? Caramalized onions? How can you hate onions?
chaos
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Yeah, bro I created this thread
I'm ok with it, I try everything I can, I just have never liked onions. If I learned to cook them I might like them now, I don't know. But I doubt it, I still find just the smell pretty awful. It is only specific onions, white or yellow. Scallions and red onions are much milder and I like them fine.
I have managed to cook all kinds of dishes without onions or subbing something else, it has mostly always worked out.
I have managed to cook all kinds of dishes without onions or subbing something else, it has mostly always worked out.
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I am dubious to your substitution claims. But, you can make french onion soup with red onions, so you should give that a try. Caramalized onions too. Use it as a condiment for steak, it's excellent. Or as the mayonnaise layer on your hamburger. Or just put it on your pizza with sriracha. Make sure you cook up a whole bunch at once. Caramalizing onions is a pain and takes a while. 6 large onions will condense down into a small tupperware and keep forever because of the sugar concentration.
chaos
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A for instance: I make a BANGIN chicken pot pie. I've had people tell me it was literally the best thing they've ever eaten. I sub fresh garlic for onions and no one ever misses the onions, I've seriously never had a negative word said about that dish except for the time I tried to do more veggies and put broccoli in it. Ugh, no bueno.
BrutulTM
Good, bad, I'm the guy with the gun.
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Cooked onions taste completely different than raw onions. I guarantee that almost any sauce (Marinara, alfredo, etc.) you have ever eaten in a restaurant has onions in it. Also, some onions are stronger than others. If you cut into one and it has a real hot, pungent smell, you should probably use less than you would if it doesn't.
