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If you don’t like onions you should try cooking them in butter on low heat for 30-45 minutes until they’re a deep amber and mixing them with sour cream, a bit of mayo, salt and pepper, and a pinch of cayenne pepper. Boom, caramelized onion dip.
Yeah. Raw onions are just about the only food ingredient I absolutely can’t stand to eat. But I love sauteed onions. I work at a fire house and do a lot of the cooking on shift. If anyone bitches about a lack of onions, I tell them I’ll add onions at the same time I add Habaneros. I love crazy hot stuff, but contrary to popular firefighter belief, most of the guys are huge weenies when it comes to spicy.
You probably know this since you work in a kitchen, but a buddy recently taught me that the trick for taking the edge off raw onion—e.g. to put on a salad or burger—is to soak the slices in cold water for a few minutes. Keeps the sweetness and flavor, but seriously reduces the sulfuric burn!
Fructan sensitivity 🥲 I appreciate the flavor they add, buuut don’t appreciate how they digest in my body. I carry food enzymes with me when I’m out though- kind of hard to avoid when I’m not the one cooking. I do want to try adding them to my oil infusions sometime!
Yeah completely valid here. I got corn intolerance so samesies. I should see if they sell enzyme pills for that.
I’ve never heard of that. do you live in the US? I can’t imagine living here and not being able to eat corn derivatives
Not only do I live in the US but I also really like mexican food which manages to be even MORE corn-centric.
Pro tip: Turkish and Central-Asian food like shawarma is basically Mexican food but with wheat.
I’m genuinely curious, not being a jerk. I love Mexican food, I love Mexican American food, and I love Turkish food and all the central Asian food I’ve tried I enjoy.
But I can’t figure out what in the world you mean. Like which specific dishes are the same but with wheat?
Not entirely same, of course, but shawarma and burrito are imo similar templates that can be used with various fillings. You can have shawarma with beef or chicken, etc. You have some cheap local vegetables: where I am, it’s typical to see tomatoes, cucumbers, onions, maybe peppers, cabbage, or carrots. Of course, rice, guacamole and salsa are unlikely in a shawarma, but mayonnaise and sour cream can be used, the latter of which is afaiu encountered in burritos. And for myself, I’ve been making a fusion dish of shawarma with rice, chicken, and various local vegetables.
Likewise, foods using pita or leavened lavash, e.g. gyros, can be seen as templates similar to tacos.
Personally I’m surprised that lentils aren’t used more often in shawarma and similar foods, given Middle-Eastern liking for fava beans and chickpeas — although reportedly falafel can be found in shawarma in some regions. Then again, I’m pretty sure I’ve used sautéed peas or beans when making my mishmash burwarma.
Apparently the al pastor method of meat preparation is directly derived from doner kebab, having been brought to Mexico by Lebanese immigrants — although it uses pork instead of lamb or beef, since Christians didn’t have restrictions about it.
For sure al pastor is from the area. Miss me with that pineapple though! Thanks
