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Egads, this is reminding me of my sister. She asks me to make CHILI CON CARNE with NO peppers. I explain to her that you cannot make it without peppers. She responds, "sure you can, just use Chile powder." I ask her, "what do they make Chile powder out of?". Her response, "I don't know. I buy it in the supermarket."
This is why I generally let my brother do the cooking ....
Egads, this is reminding me of my sister. She asks me to make CHILI CON CARNE with NO peppers. I explain to her that you cannot make it without peppers. She responds, "sure you can, just use Chile powder." I ask her, "what do they make Chile powder out of?". Her response, "I don't know. I buy it in the supermarket."
This is why I generally let my brother do the cooking ....
I think we just learned from Tallysmom that some people are calling these POTATOES by the wrong name.
I have onions before work. The place where I get breakfast twice a week or so makes potatoes with onions and peppers. It's very common for breakfast. And they're usually called home fries. It's their restaurant, so they get to decide what it's called. .
I've seen them done with onions and peppers for breakfast in all parts of the country, so it's not just a southern thing.
Another onion and garlic lover here! Bring them on! Food would be tasteless without them.
Restaurants can't just stop putting them in food just because a few people don't like them. They can't just put them on the table to be added by those who do like them. Cooking them into the food gives it awesome flavor. A bowl of raw onions on the table wouldn't be the same.
Those who don't like them or get gastric distress from them will just have to pick them out or bring some Beano along. That may relieve the distress. I have lactose intolerance, but I don't expect restaurants not to serve things with dairy. I just bring along Lactaid.
Like the rest of us, if you have "food issues", you have to pick and choose your restaurants carefully. If they can't make your order and omit any problematic foods/spices for you, you have to go elsewhere. I got hit with a gluten intolerance several years ago, (which is in EVERYTHING), so that dictates where I can/cannot go out to eat. It just is what it is. And as time goes on, restaurants will be doing more and more "custom" dishes if they want to stay in business, as the food intolerances, allergies, etc. are only going to continue to rise, so more and more of the population will have these issues.
It seems to have reached a point where virtually everything nowadays regardless of type of dish is becoming too similar. The repeated mantra of "There's no such thing as too much garlic" started by TV chefs back in the late 90's has definitely hit a critical mass with no signs of slowing down anytime soon.
Onions are definitely a bit easier to avoid, and thankfully not quite as pungent as garlic can be. Way too many recipes call for heaping amounts of onions and garlic cloves (1/2 cup of each for instance). Then you have the common addition of onion powder + garlic powder. The public has been conditioned to believe this is the best.
Would someone put nestle quik in chocolate milk? No, that would obviously be too much chocolate, and most could agree on that, but there's an inability with garlic or onions to draw the same conclusion.
You'll always hear about certain dishes being "too spicy", but rarely about them being "too garlicky/too many onions" - although it does happen. This entire thread for the most part has basically been 9 pages in defense of the excessive use of onions and garlic, or both in conjunction. No surprises there.
Without exaggeration, at this point, even a derelict could make a world-class mean the ways things are. Just pile on the onions and garlic with little regard for anything else.
It seems to have reached a point where virtually everything nowadays regardless of type of dish is becoming too similar. The repeated mantra of "There's no such thing as too much garlic" started by TV chefs back in the late 90's has definitely hit a critical mass with no signs of slowing down anytime soon.
Onions are definitely a bit easier to avoid, and thankfully not quite as pungent as garlic can be. Way too many recipes call for heaping amounts of onions and garlic cloves (1/2 cup of each for instance). Then you have the common addition of onion powder + garlic powder. The public has been conditioned to believe this is the best.
Would someone put nestle quik in chocolate milk? No, that would obviously be too much chocolate, and most could agree on that, but there's an inability with garlic or onions to draw the same conclusion.
You'll always hear about certain dishes being "too spicy", but rarely about them being "too garlicky/too many onions" - although it does happen. This entire thread for the most part has basically been 9 pages in defense of the excessive use of onions and garlic, or both in conjunction. No surprises there.
Without exaggeration, at this point, even a derelict could make a world-class mean the ways things are. Just pile on the onions and garlic with little regard for anything else.
That's right, the majority is wrong, its the hypersensitive that should be catered too and what the majority of people enjoy comically referred to as excessive.
And your reductio ad absurdum argument is very convincing.
Where is the too many shallots thread I wonder? Probably in the too much flavor section.
One of my sons is an onion hater, too. He is a good cook, but his recipes would be better with the addition of onions, IMO. I love them, and tend to add more than recipes suggest. A plate full of sliced onions sauteed in butter is my idea of a luscious indulgence. Don't understand the hate some people have for them, but to each their own.
In many cases it's not a matter of hate. I like the taste of more than one thing that gives me indigestion.
That's right, the majority is wrong, its the hypersensitive that should be catered too and what the majority of people enjoy comically referred to as excessive.
And your reductio ad absurdum argument is very convincing.
Where is the too many shallots thread I wonder? Probably in the too much flavor section.
Don't forget the overusage of garlic butter/garlic olive oil/ garlic mustard in addition to the garlic cloves and garlic powder.
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