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Wow!! Maybe I need to come live with you for a while Norma before I move in with Jon! I notice you like a lot of Greek food too; that stuff is soo tasty and makes you feel like you are eating healthy too at the same time.
Bob,I would like to be able to move in with Jon and eat all of his great looking food. I do like Greek food a lot, but then I was married to a Greek man at one time, so I did get to eat a lot of Greek food and that made me like Greek food more.Norma
When I moved to Nc 25 yrs. ago I first worked for some Greek folks. Norma, they took me in like family during a time when I really needed that..being here on my own. They are great people that know how to make awesome food!
Is this an OK recipe for Pickled Onions? Do ya'll prefer red wine; cider, or plain 'ol white distilled vinegar? Thanks!! Ive' never had these.http://www.seriouseats.com/recipes/2012/05/pickled-red-onions.html
That's a pretty good one, I would leave out the jalapeño though. Regular old distilled white vinegar.I use what is basically the recipe from the Zuni Cafe Cookbook. If you're into cooking it has some amazing recipes. Some are a bit involved (pickled red onions) but it is a fantastic cookbook. The roast chicken recipe alone is worth the price IMO.
Anyone I shouldn't use...
What about Vidalia onions...do people ever pickle those?
I use Maui sweets... slice in eighths leaving the root end so they don't fall apart. I brine with half/half water and vinegar (rice or white), sugar to taste, whole black peppercorns, and salt. They keep in the refer for a few weeks.
Thanks Steel, are you saying to cut it like one of those steak joint "blooming onion" thingies and then submerge it in your brine?
No, slice it all the way thru but don't trim the root end first... that way each slice holds all of its sections, layers. I'll make some tomorrow and post pics.
Thanks, I got it now. This way will not require such a big container/brine solution.
Roasted/smoked chicken cooked with the retained heat from last night's pizza bake. Served with roasted root vegetables and a shallote/thyme Demi glacé...