Originally Posted by Easy 6:
Hate to nitpick on such as great looking burger, but I just have to insist on knocking the deep eyes of that onion out of the mix... that much onion is just too much, its going to bury your subtle and fresh avocado
Have to agree. Should've sauteed that onion disc in a big glob of butter to take some of that onion bite off, bring out its sweetness. [Reply]
Originally Posted by Megatron96:
Finally tried grilled chuckeye steak. I took the advice of several actual chefs and marinated them for 24 hours before grilling to reduce 'chewiness.' Did the sous vide thing for 2 hours then onto a charcoal-fired grill. No pics (sorry, forgot, will remember next time). Came out pretty tender and flavorful. Not going to say they were as good as a good ribeye, but it was closer than I thought it was going to be. Would recommend.
and when feeding a crowd, chuckeye is awesome... [Reply]
Originally Posted by GloryDayz:
and when feeding a crowd, chuckeye is awesome...
Yeah. I usually make Korean bul gogi for house parties. And this stuff will do the trick. It was good enough that I went out and bought a few more steaks that are now vacuum-packed and frozen. Nice to get a few pounds of good steak and not have to pay hundreds of $$$. [Reply]
Originally Posted by Easy 6:
Hate to nitpick on such as great looking burger, but I just have to insist on knocking the deep eyes of that onion out of the mix... that much onion is just too much, its going to bury your subtle and fresh avocado
As you can see, I’m definitely a huge fan of onions lol. More the merrier for me, the avocado was only used because the wife didn’t want anymore, so I didn’t want it to go to waste. [Reply]
Originally Posted by In58men:
As you can see, I’m definitely a huge fan of onions lol. More the merrier for me, the avocado was only used because the wife didn’t want anymore, so I didn’t want it to go to waste.
Originally Posted by Easy 6:
Hate to nitpick on such as great looking burger, but I just have to insist on knocking the deep eyes of that onion out of the mix... that much onion is just too much, its going to bury your subtle and fresh avocado
I only like grilled onions, I simply can't stand raw onion of any kind, its too strong and completely takes over. [Reply]
Originally Posted by Easy 6:
I'm eating raw minced onion on these tacos as we speak, but there is definitely a tipping point where they can drown out any other flavors
Yah, I used to put a nice mound of raw white onions on a good chili dog or a taco. Still do with the tacos. A lot of raw onions in my pico de gallo as well. Not sure I can put too much onion on a dog or a burger or a taco. Not for my taste anyway. [Reply]
Originally Posted by In58men:
As you can see, I’m definitely a huge fan of onions lol. More the merrier for me, the avocado was only used because the wife didn’t want anymore, so I didn’t want it to go to waste.
I say it's your burger eat how you like it. Not how someone thinks you should like it! [Reply]
The key to caramelized onions is low and slow. Takes patience and you need to have a good amount of evoo and butter then salt and pepper. Too much and they get soggy and oily. Too little and they burn.
You also meed a good large onion as they wilt down to a much smaller amount.
Use a small sauce pan and not a frying pan, easier to control. [Reply]
Originally Posted by scho63:
The key to caramelized onions is low and slow. Takes patience and you need to have a good amount of evoo and butter then salt and pepper. Too much and they get soggy and oily. Too little and they burn.
You also meed a good large onion as they wilt down to a much smaller amount.
Use a small sauce pan and not a frying pan, easier to control.
Thanks. I've watched many a you tube video. Just not patient enough I guess. [Reply]
