Author Topic: Onions and Bell Peppers  (Read 1377 times)

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Offline wsonner

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Onions and Bell Peppers
« on: March 29, 2013, 11:49:06 AM »
How do YOU chop them? One of my least favorite tasks.  :D


Offline TXCraig1

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Re: Onions and Bell Peppers
« Reply #1 on: March 29, 2013, 11:57:15 AM »
I don't. That's what the kitchen minions (kids) are for!  :-D
Pizza is not bread.

Offline chaspie

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Re: Onions and Bell Peppers
« Reply #2 on: March 29, 2013, 12:09:18 PM »
For using as a raw topping, I slice onions in rings, thin enough so they will be partially cooked but still have a slight toothiness when done.  If I'm caramelizing them, then I use thick rings so they don't cook down to mush. 

I either cut bell pepper into long very thin strips or into slightly smaller than 1/4 inch square chunks, depending on what else I'm topping with.  I like thin strips in a sparsely topped pizza, and chunks in a heartier pie.

Offline wsonner

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Re: Onions and Bell Peppers
« Reply #3 on: March 29, 2013, 12:14:26 PM »
For using as a raw topping, I slice onions in rings, thin enough so they will be partially cooked but still have a slight toothiness when done.  If I'm caramelizing them, then I use thick rings so they don't cook down to mush. 

I either cut bell pepper into long very thin strips or into slightly smaller than 1/4 inch square chunks, depending on what else I'm topping with.  I like thin strips in a sparsely topped pizza, and chunks in a heartier pie.

Nice. I'll try these.  I usually chop everything into little squares...pain.

Offline Chicago Bob

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Re: Onions and Bell Peppers
« Reply #4 on: March 29, 2013, 12:54:01 PM »
"Care Free Highway...let me slip away on you"

Offline Tscarborough

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Re: Onions and Bell Peppers
« Reply #5 on: March 29, 2013, 12:57:06 PM »
Very quickly....   I normally ring peppers very thin so they don't bleed all over my pizza.    For onions, I usually julianne them, thin for raw, thicker for saute.

Offline wsonner

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Re: Onions and Bell Peppers
« Reply #6 on: March 29, 2013, 12:57:30 PM »

Offline Chicago Bob

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Re: Onions and Bell Peppers
« Reply #7 on: March 29, 2013, 01:12:21 PM »
Dangit Bob, just when I thought I had all the toys ;-).
Nevah too many toys....Sam's has 'em for under a hundred bucks and they work very well.  ;)
"Care Free Highway...let me slip away on you"

Offline Mmmph

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Re: Onions and Bell Peppers
« Reply #8 on: March 29, 2013, 01:15:29 PM »
Pizza: Onions & Peppers...8 inch chef's knife.

Lots of onions? My 20 yr old Borner V-Slicer.
Sono venuto, ho visto, ho mangiato

Offline TXCraig1

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Re: Onions and Bell Peppers
« Reply #9 on: March 29, 2013, 01:16:03 PM »
Onions are one of the very few things I almost never put on a pie raw. I like them sliced through the poles then the halves sliced into thin strips longitudinally. I usually roast them in the oven with some evoo and smoked salt.
Pizza is not bread.


Offline dmcavanagh

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Re: Onions and Bell Peppers
« Reply #10 on: March 29, 2013, 03:01:52 PM »
I will only put roasted red peppers on my pizza and I apply them in long, thin strips. On a rare occasion that I use onions, it is a mini dice of red onion only.

Offline Fire-n-smoke

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Re: Onions and Bell Peppers
« Reply #11 on: March 30, 2013, 10:34:09 AM »
My wife and I are fans of NCIS and in one episode they ordered a pepperoni and onion pie, so we figured "why not give it a try".  It has now become one of our standard go to pizza's!
tom

Offline wsonner

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Re: Onions and Bell Peppers
« Reply #12 on: March 30, 2013, 10:39:50 AM »
My wife and I are fans of NCIS and in one episode they ordered a pepperoni and onion pie, so we figured "why not give it a try".  It has now become one of our standard go to pizza's!
tom

I've always loved one with just hamburger and onions.

Offline Jackitup

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Re: Onions and Bell Peppers
« Reply #13 on: March 30, 2013, 11:50:03 PM »
A razor sharp, granton edge chefs knife and thin 1/2 rings for both

jon
Save A Cow, Eat A Vegan....Totally Organic And Hormone Free!!

Offline grathan

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Re: Onions and Bell Peppers
« Reply #14 on: April 01, 2013, 11:01:53 AM »
I enjoy cutting by hand. But if I was in a hurry I might try the slicer that fits in the top of the food processor.

Offline weemis

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Re: Onions and Bell Peppers
« Reply #15 on: August 26, 2014, 04:01:00 PM »
I like to slice red onion in the mandolin slicer in paper thin rings so that they're practically transparent. Nestle them on top of some awesome sausage like a bird's nest. They just melt in the WFO. Awesome!
Nick Gore - just a dough eyed wanderer


 

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