You must log in or register to comment.
Just not on my cheeseburger.
This shitpost™ brought to you by Taylor Farms®
Raw onions on my hotdog 🌭🧅
With ketchup of course.
Nsfw
I eat 1/4 of a large onion per day. I’d eat a half, but I want room in the bowl for other vegetables.
Cooked or raw?
Onions have their place, and it’s diced so fine they’re practically molecular.
I love onions in stew, or in gumbo or jambalaya - some place where I can’t see 'em, and certainly don’t have to chew through them.
otherwise fuck onions lol
Raw, carmelized, fried, pickled, grilled.
There’s so many ways to eat onions and they all taste different. Someone who just ‘doesn’t like onions’ is like someone not liking potatoes…which version and what do you not like??
when I make salsa I just throw the tomato, peppers, onion, tomatillo, cilantro, coleslaw, and a drip of lime juice in the food processor and let it chop for me.
Hold up… Coleslaw?
Onion powder ftw
Seriously, pre caramelized actually! But I will add chopped onion too. Also garlic powder, and actual garlic. They taste different and both are good.
I never considered caramelizing the onions before drying and powdering them… I’ll have to set aside some of our garden haul for that
Just get onion powder, dude. Save yourself the tears and trouble.
It’s not the same, and deep in your heart you know that, too.
Oh I know it’s not the same. It’s infinitely better. Any recipe that calls for onion gets an onion powder substitute in my kitchen. It gets the job done for my recipe, doesnt feel lacking, and does so without making the food inedible and making my kitchen reek.
Try dried fried onions. They always have them at Indian Grocery stores, or dutch shops.
You can skip whole steps in recipes of browning, caramelizing onions for sauces , stews, etc just dump a few tablespoonsfulls in. Also makes excellent brown gravy base with some soysauce and Marmite.
Noooope
Agree. Excellent flavor. Gawdawful texture.
from an old line cook group
Wait but does the paper towel thing work?
Can’t say with certainty, though I have heard it recommended to me by someone who should know.
However, my preferred trick is to place the cutting board near an extraction fan, set said fan to high, and trying not to bend too much over the cutting board while chopping my onions.
never tried it
I know the cilantro example is famous, but as a super taster and having other people with the gene onions are very divisive. For me, anything more than a hint is overpoweringly disgusting and the idea of actually biting into one directly fills me with dread.
Onion powder and garlic powder are both very preferable to the actual substance taste wise.
If you know someone in your life that really likes diet soda and other artificially sweetened things and even prefers it to the regular, they just might be a super taster.
If you know someone that finds wine, beer, tea and coffee horrifically bitter to the point that they can’t even understand how you enjoy it. They may also be a super taster.
If you know someone that complains Seltzer’s like white claw and lacroix are absurdly bitter and completely disgusting. That is likely because they can taste a profile called bitter two, which is prevalent in these things because they are a super taster.
I know nobody will read this and learn to quit bitching at people about what they like, but I figured I’d at least try.
Now that I’m done being reasonable:
Why don’t you stop pussyfooting around with weak bitch shit like onions and actually use some real fucking spices from India and Mexico? Onions are for mayo loving losers afraid of burning their tender tongues, miss me with that shit.
Indian food uses loads of onions
What if I love plain sparkling water, black (loose) tea, dark chocolate, unsweetened espresso? Enjoy the taste of plain (real, not American) bread with olive oil or butter on its own? Hate food spicier than butter chicken?
Am I a super taster or the opposite? I joke that I have the palate of a medieval peasant, though I’m guessing they wouldn’t have enjoyed dark chocolate or undiluted coffee/tea.
Opposite of me in almost every way lol def not a super taster
Lol being a super taster would be hell for me if I already feel so sensitive to taste/scent.
Yeah I don’t love it sounds like a super power when all it does is make you not like popular stuff for the most part. There is however one upside which is when I eat something truly good my soul leaves my body and I fall through space and time. I call it a taste journey. Have to be vigilant to not get super fat haha.
I’m a super taster as well. Raw onion is a hard no for me, but caramelized onions are like a cheat code for making every meal delicious.
But you’ve got the artificial sweetener thing backwards. Super tasters tend to prefer real sugar and find the fake stuff cloying and unpleasant. I’d bite into an onion like it was an apple before I’d drink a diet soda.
Also, mayo is delicious.
Really every super taster i know drinks diet,soda like it’s going out of style. And cooking an onion works for people that are not super tasters but ones that are still usually overwhelmed from the small sample size I’ve met over the years.
Were you a smoker at any point perhaps?
shit like onions and actually use some real fucking spices from India and Mexico
… but… India eats a lot of onions… because as great as the spices are, onions are also great. You can have both. You should have both.
How are you for Mushrooms? Also a supertaster and I just cannot understand how anyone can eat them - they’re so oppressively fungal.
Them and Jalapenos (nearly all pungent peppers in fact) are the two people always pull the “HoW cAn’T yOu LiKe It It’S sO gOoD!!” reaction with me…
Canned sliced button mushrooms are pretty easy to eat.
I mostly eat the fun kind of mushrooms which are very unpleasant to get down but worth the health benefits.
For jalapeños and other peppers, the pithy center is where most of the pungency comes from. It’s also more bitter than the rest of the pepper. If you chop into quarters lengthwise, it’s easy to cut the seeds and pith away from the flesh. You’re the left with a milder, sweeter result.
… in case you’re in an experimental mood.
If you’re allergic to shellfish, grow the fuck up. If you still have blue eyes, grow the fuck up. If you were born in January, grow the fuck up.
See how stupid you sound?
Don’t you think that if I could get over my revulsion of one of the most common ingredients in recipes across the entire world, I would? Do you know how much easier eating at restaurants and at other people’s houses would be?
have you tried growing up yet?
Unfortunately they died at the age of 5 due to a lack of onions
Onionitis strikes again
I agree that it’s dumb because people have their preferences but comparing not liking someone to literally being incapable of consuming it is a bit much.
I have a gag reflex when eating onions (and a couple other random things, like sweet pickles… I love sour pickles, btw). It’s not a preference. My body physically rejects it.
Including onions, that’s 3 out of 4 for me. Feels like being targeted a bit lol
allergies are a lie spread by Big Sneeze to sell more epipens and antihistamines.
/uj there is actually an underground hookworm market where people suffering from server allergies buy worm laden feces to infect themselves with.
/rj diphenhydramine is a racket! Just buy sleeping pills!
this is true. the relationship between my bowel movement health and my intake of onions is a coincidence.
just reach in there and squeeze like a tube of toothpaste
Of course I have to learn this from a talking noodle
As kindly as possible, it’s just a joke, maybe a joke in poor taste, but a joke nonetheless. No one would say this seriously.
a joke in poor taste
Poor taste like… ? 🌰
No! Onion is not poor taste! I mean it is for taste, and incredibly cheap. It’s hood rich.
like those mfs who don’t like onions
I don’t like fish. I have tried salmon, cod, tuna, sardines and a couple others MULTIPLE TIMES and my brains just refuse to accept any and all of it. I have tried it as a filet, in salads, on bread, fried, with onions, with whatever else in all sorts of dishes, even soups!
Doesn’t matter. Brains go ‘nope’. I’ll keep trying it I guess until my brains no longer try to convince me fish are literal poison.
french snickering
I’m not fish averse, but my wife is. I have managed to make one fish she likes. Take a frozen Mahi Mahi filet, preheat air fryer to 400F, rub the filet with a bit of oil, and season with garlic salt, bit of black pepper, and a pinch of crushed red pepper. Place on the airfryer (still frozen) for 14 minutes, flipping halfway through. It should end up slighty crispy on the edges, moist and flaky inside. Finish with a good squeeze of fresh lemon juice (it’s essential, don’t use the bottled stuff).
Mahi mahi is the least fishy fish out there. It still has a fish texture, but tastes like meat. Not dissimilar to chicken.
But also, it’s perfectly okay to not like something. Don’t waste your money unless you really want to try it.
Every time my mother decides to go on a diet, when we eat at her place she serves us fish.
She always loses weight on those diets because she overcooks her fish. It’s nasty.
it’s not okay to not like something unless it’s something i also don’t like
nonions
I got Mongolian BBQ tonight (celebrations &c) and mine were like half noodles, half onions, and everything else was a seasoning including the lamb. Fucking amazing onions.
As soon as a feel that slimey texture in my mouth I gag
that’s the great thing about onions, if you don’t like them cooked then you can eat them raw!
Or cooked for a short time on high heat so they’re cooked but still crisp. Took a while to learn that putting a lid on my veggies was soggifying them faster.
Cooking them too slow can do that, it’s better to have less time and hotter. They stay slightly former and drier with more of a grilled texture. Adding liquids can make it act more boiled.
Slow and low is how you caramelize them. Too fast and too hot just burns them. Done right, they become more of a sauce. Same with roasting garlic.
There are multiple way and I disagree with some of the established methods. Slow can make them into much if you add to much liquid. You can get them cooked and caramelized faster on higher heat, you just have to pay attention and know what you’re doing. Really slow gets a result and it’s easier but I don’t favor it.
Fast and hot keeps them cwisp though, so if you don’t like em slimy that’s the play. I kept fucking up and making my diced peppers soggy until I learned that trick.
this is one of the comments to take out of context of all time
I loooooove onions.
But… FODMAPs… Ugh.
No more onions or garlic or mushrooms for me except for a once in a while splurge and regret.
What is fodmaps?
Sounds like a datatype a 2000’s era game engine uses
Wait garlic and onions are high fodmap foods?
I am going to have to laugh at the next MD who thinks they know what I should eat better than I do. They always recommend low fodmap.
Hey, hey there Robert Kennedy, just settle down and take your ivermectin. Your brain worm is acting up again.
As much as I’m on team pro-science, doctors are not omniscient, and lots of people have the experience of needing to direct their medical care at some point in their lives. Blindly accepting medical advice can be just as harmful as “doing your own research,” as any woman who’s gotten the old “have you considered that you’re faking it?” or “but your labs are fine so…” run-around can attest.
that worm died and you know it
/uj they tend to recommend i eat foods i’m allergic to, because they refuse to read medical records. US doctors are effective at regurgitating information but not actually thinking through problems.
I sincerely hope that worm died from acute alcohol poisoning caused by tequila as is traditional.
You need to pick a single doctor and stick with them. Going to see whatever random doctor that only has a few minutes to be with you is most of your problem. That doctor doesn’t have the time to read through your, by now extensive, medical charts from end to end. And no, that’s not all due to the US medical system, (though that bluntly doesn’t help), because there simply far more patients in this world out numbering all the doctors that are available. Find a single doctor and stick with them as long as you can. Doing so will cultivate a relationship that grows and gets better with time. That will pretty much end most of your problems.
And if you must see a different doctor, they will straight up ask you why you are there to see them today. This is your chance to tell them not only what is currently wrong, but since this is a reoccurring problem, what are some of the things that have been done that worked or didn’t work in the past. That helps them immensely and they love patients that do that. If they are just “regurgitating” information it’s because they can’t read minds and have been reduced to guessing. The practice of medicine is a two way street.
Yeah the whites of all onions and their cousins are high fodmap. Green onions are ok in moderation, and the green parts of leeks.
I love onions but OP needs to fuck right off with dictating how other folks should deal with food.
How about I forcefeed you moldy spinach
If you are into people vomiting on you, go right ahead.
(in lackey voice) Yeah, you tell em OP!
You should fuck right off for saying fuck right off.
Cooked onions - hell yeah.
Raw onions - kill the chef.
But my salsas frescas
I’m 40 and I hate just about everything about onions. I can’t stand the taste the smell the texture especially.
The thing I have to grow up about is that there can’t be food without them there would be no flavor. So unfortunate… I love food and I hate onions.
The part about texture makes me wonder…what kind of onion do you mean exactly? Cause off the top of my head there’s about 7 different preparations with vastly different texture and flavor profiles that come to mind
For me, it’s specifically the cooked kind. Everything about cooked onions makes me gag.
Where i live the onions are purple
