Simviation Forums

...in one go?..... ...!

I can!.... ...!

Here's how it goes...

One large white onion, topped and tailed, outer skin removed...
..then sliced very thinly, almost translucent, with a very sharp knife,
Tasty Cheddar Cheese sliced very thinly...

Place on a baking tray in alternate layers, forming a heap.

Pre-heat the oven to gas mark 5.

Place the tray on the middle shelf in the oven, reduce the heat to gas mark 4, and set the clock to 30 minutes.
Switch on the 'Tele.

Warm a small plate.
Prepare some fresh, crusty bread and butter.
Extract a can of ice cold Beer or Lager from the fridge and empty into a glass, (its rude to drink Beer of Lager from a can).

After 30 minutes, when the cheese and onion have completely amalgamated, with some crunchy bits round the edges, place on the heated plate.

Transfer yourself, and the plate of Cheese and Onion, and the fresh bread and butter, and the Ice-cold Beer or Lager, to the cosy armchair in front of the television....

Watch your favourite program whilst enjoying the fantastic meal now sitting in your lap...>>>



The taste and smell will overwhelm you... ...!

...sex on a pre-heated plate...

..trust me... ..!

Paul.... ...!

That looks delish Fozzer, I'm going to give that a try this week when my wife is at work. Thanks.

Keep smiling
Tug

I just hope that you don't expect me to kiss you!


But, yeah. I love unions too.

Onions and Garlic not only taste very nice, they are also extremely good for you..especially for your Tummy!

http://www.whfoods.com/genpage.php?tnam ... ce&dbid=45

I use a lot of them, in various recipes, every day, in my cooking!

Tip:....After a while of constantly consuming them, your skin no longer seems to smell and "sweat" of onion...
....it gets used to it....Trust me!.... ...!

Paul...an Onion a day keeps the Doctor away!.... ...!

Love seeing your meals! > I often eat onions as a side -- and the skin too - blended as a sauce. Onion skin supposed to be a great fat killer

pete wrote:Love seeing your meals! > I often eat onions as a side -- and the skin too - blended as a sauce. Onion skin supposed to be a great fat killer

Never fear, Pete!... ...!

Every meal is a sumptuous delight, and lovely to share on the forum!

Paul....In Cooks Corner.... ...!

I like to dunk mine in a bit of Ranch

Enjoy onions and garlic as well myself, throw in a little bacon, tie it up in a sirloin the night before, refrigerate. Next day, set oven 325, slow roast to cook 4 hours in the oven (cut/open end up), or until meat thermometer reads 140 rare-170 well, I usually 160-165. The white wedges are the garlic, just slit meat and insert. Don't forget the drip pan underneath

I also enjoy raw onions and cheese curds. Nice looking dish Fozzer looks tasty sir. Love to cook as well myself.

About the only Onion I like not raw and on a sammich or burger or chili-dog or whathaveyou is the famous Bloomin Onion from "that restaurant". You know, the one named for the Australian OUTBACK? I believe it's listed as a STEAK HOUSE...but I don't want to mention the real name. I can't afford their ad rates!

Yours might change my mind though Paul. Looks great! Only change I'd make is using one of the big Purple onions. I love those things...so sweet, I can take bites straight out of them when they're fresh...

And to FoMoCo: That roast looks great. I'd poke holes in it and put garlic clove halves in each hole (they release their taste into the meat better that way), lotsa salt & papper on it, and a pan under it to catch the drippins for gravy....MMMM-mmmm!!

Or for Yorkshire Puddins, come to think of it...

I make my gravy by making a nice thick whitesauce first, then adding the drippins or whatever meat juice or flavor I'm using, plus the proper seasonings...Not like a lot of folk, who just add flour straight to the drippins and let it thicken only a little. I like gravy to be THICK! Like Hollandaise sauce thick...which, BTW is great on Eggs Benedict...

Pat☺

GRAVY....!

My whole World revolves around GRAVY!... ...!

In a small saucepan...
Softened in virgin Olive Oil:
Finely chopped Onion.
Crushed Garlic.
Chopped red Chilli.
Whole green Peppercorns (these are soft!).
Ground black Pepper.

Add water from the boiled vegetables with a...
Chicken Stock Cube.
Vegetable Stock Cube.

THICKEN and colour the gravy with a Bisto* paste, whilst continually stirring....

Empty into a warm, china gravy boat, and place in pride of place, in the centre of the dining table for all to enjoy!

A tasty gravy makes the meal!.... ...!

Homer Simpson......G-R-A-V-Y!.....(slavver).... ...!

Paul.... ...!

* http://www.aahnight.co.uk/

I just melt a 1/4 cup butter in a sauce pan, add 1/4 cup flour, let the rue cook for a while till it's almost starting to brown, and turns nearly muddy, add milk or cream, about 2 cups-ish or so, salt will make it thicken up. Once you get the whitesouce made you can add any meat drippings, garlic powder, ground black pepper, maybe a cube of beef buillon or chicken, depending...and if chicken, some poultry seasoning...
slowly bring it almost to a boil, stirring often, and bingo....gravy for any beef or chicken or pork dish you choose It'll thicken as it cools from the boil, btw, if not add a little more salt, it WILL get thick, trust me! And this version, it's hard to oversalt at first...the flour really sucks it out of hte flavor profile!
Add cheddar or American cheese, bingo, eggs Benedict sauce...
Whitesouces are incredibly versatile...I even make gravy for the Thanksgiving Turkey every year!

Ok, ok, I go eat now!

Pat☺