I’ve been spending too much time making the best burger or a perfect roast chicken. Maybe I should just chill out and not worry about a 450 pixel well lit piece of food porn. I’ll take a couple of red onions and slice them about an eight of an inch thick. Let ‘em cool out in a buttermilk bath. Thirty minutes to remove all those harsh compounds that distract me from how sweet an onion is.
To a big scoop of flour, and a teaspoon of baking powder I’ll add just enough Bud from a can for a loose batter. And I’ll bring a few cups of peanut oil to 375° on the stove. With a light thin coating these beauties would crisp up quick. The onions inside would wilt, then brown in no time. I’d be left with mild onion and chewy caramel encased in a light crunch — finished simply with a little salt.
I’ll generously top a burger with the results if I haven’t devoured each batch the second they’re cool. I’ll greedily dip them into homemade ketchup spiked with adobo from a chipotle chili can. I’ll drink another Bud.
This is how I’ll cook tonight. This will be fun.
Extreme Funion Close-up
{ 2 comments… read them below or add one }
I think you should try one more Bud at the end to round out this recipe.
Like html man. You need a [bud] at the beginning and a [/bud] at the end and everything in between is smooth as can be.