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Unknown Convict

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I love arancini. That looks great.
Especially the sneaky extra bowl of wine.


But where do you get the time for all this???
The bowl is 20yo balsamic. Like crack.

Made the stock on Sunday, the amatriciana on Wednesday* and the saffron risotto on Thursday. Assembled and fried off last night. Made a dozen, ate 3 each.

*Not quite amatriciana. She doesn't like onions so added crushed garlic and smoked paprika instead.
 

7 - No tomorrow

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I find onions to be gack. What are they supposed to do?
They're the sweet base in lots of stuff
One of the aromatics

Ever had caramelized onions?
They're gorgeous

I probably wouldn't thank you too much for a raw one, but softened up, and with all that sweetness released
Oh mama
 

riath

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You can hide onions in dishes easily enough until someone develops a taste for them.
Hives has been doing this for over 6 years with me.
Now I’m even eating them willingly on sandwiches.

Actually this might just be Stockholm syndrome.
 

riath

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I’m so pissed off that I missed an opportunity to make a stock-holm joke.
 

chris d

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They're the sweet base in lots of stuff
One of the aromatics

Ever had caramelized onions?
They're gorgeous

I probably wouldn't thank you too much for a raw one, but softened up, and with all that sweetness released
Oh mama
You lot enjoy your food a lot more than me, and I won't take that away from you. Enjoy your onions.

I'm still waiting for my space paste.

shot0003.jpg
 

Unknown Convict

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Onions and tomatoes are the basis for a massive proportion of Indian dishes
Yeah, all of my Indian dishes start with sweating onions over low heat for a good hour.

That said, she did an onion-free lamb bhuna last night. I wolfed it down.
You can hide onions in dishes easily enough until someone develops a taste for them.
Hives has been doing this for over 6 years with me.
Now I’m even eating them willingly on sandwiches.
Gimme a few months and we'll be eating bhajis for breakfast.
 

ernesto

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Yeah, all of my Indian dishes start with sweating onions over low heat for a good hour.

That said, she did an onion-free lamb bhuna last night. I wolfed it down.

Gimme a few months and we'll be eating bhajis for breakfast.
Yeah I pretty much start most dishes (Indian or not) by sweating and seasoning onion blitzed with garlic
 

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