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/ck/ - Food & Cooking

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7154076 No.7154076 [Reply] [Original]

So tonight I made 3 blooming onions!

>> No.7154079
File: 2.24 MB, 4128x2322, 20151209_173041.jpg [View same] [iqdb] [saucenao] [google]
7154079

I took the pic after one was fried and eaten

>> No.7154080

do americans really eat this?

>> No.7154081

When are you going to eat the other two? Did you have some kind of dipping sauce to go with them?

>> No.7154084
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7154084

>>7154081
Tonight everyone is picking at them. Yes I did.

>> No.7154087

>>7154076
They look a bit overdone but that's a tough one to do, overall 7/10, so room for improvement.

>>7154080
Hell yeah, jelly much faggit? It's only a fried onion. It's a lot better than your made in Moscow cabbage rolls or halal camel sticks.

>> No.7154091

>>7154080
Of course. They're only like 2000 Calories each.
http://www.calorieking.com/foods/calories-in-appetizers-bloomin-onion_f-ZmlkPTE3MDA3NA.html

>> No.7154096

>>7154087
They look that way due to cell phone and kitchen lighting. They are nice and crisp and delicious! not burnt :)

>> No.7154114

>>7154096
OK fair enough, not burnt, they look good.
Cheers!
I'd certainly eat them if given the chance.

>> No.7154116

>>7154080
They really do.

I tried this the other day in an American restaurant (UK here) and it was pretty fucking good.

>> No.7154124

>>7154114
Thank you! I have to say it was a hit and the sauce was too! Everyone liked them and no complaints.

I got to use my late Grandma's fryer too. I don't use it more than once or twice a year so it was nice to break it out.

>> No.7154126

>>7154091
Nobody's expected to eat the whole thing solo, it's shared between say 4-6+ people, it's never finished, and it's shared over a period of time.

>> No.7154136

>>7154124
That's pretty cool, that said...
1. Your sauce recipie is in order.
2. A picture of your Grandma's fryer is in order too.

>> No.7154149
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7154149

>>7154136
Recipe for sauce in a second hold on.

>> No.7154150

>>7154136
3. And a pic of Grandma too would be hot.

>> No.7154159
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7154159

That's awesome OP. Hooray for trying new stuff. I tried something new yesterday. Took a shot at making falafel. I didn't spice them enough but it wasn't hard so I can easily improve next time

>> No.7154160

Dipping Sauce:
1/2 cup mayonnaise
1 tablespoon ketchup
2 tablespoons horseradish (use judgement here)
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
1 pinch ground black pepper (I don't know I just cracked a good amount)
1/4 teaspoon cayenne pepper

I doubled that and it made plenty. Make sure to chill in the fridge for a while before serving.

>>7154150
Suck a dick.

>> No.7154169

>>7154160
Thanks. I saved that.

>> No.7154170

>>7154084
Spicy Remulade is my guess? Thats what I make for my onion rings, and it looks identical. Never had a blooming onion though (yes im a europoor) is the experience comparable?

>> No.7154175

>>7154150
Freak, back to /b with you!

>> No.7154180

>>7154170
>>7154160
wow should have refreshed. WTF MAN HOW DID YOU STEAL MY RECIPE?!?!?! mine is identical except i do everything by taste and usually little more cayenne or pepper flakes.

>> No.7154182

>>7154169
No problem! I kinda winged it though, but it does taste good and after sitting in the fridge even better!

>>7154170
Kind of, this is more "onion-y" if that makes sense? You break off the petals and eat them. It is similar though. I suggest you try and make it some time. Not hard!

>> No.7154190

Why are home cooks so bad at deep frying?

It doesn't looks terrible, OP - just a little overkill on the batter, and maybe a bit overdone, while inconsistent in thickness.

I've never been to Outback, or wherever they make those, so maybe that's what people are used to.

>> No.7154191

>>7154180
I was thinking about adding crushed red pepper!!! I decided not to because I was serving everyone not just myself but that's awesome!

>> No.7154196

>>7154182
I've made sauces like that too. They take time to "mature" for a lack of a better word, though I stir them once in a while, about every 1/2 hour or so.

>> No.7154198

>>7154190
I disagree completely and want to now exactly what was in the batter and how long you fried them for

>> No.7154203

>>7154190
Not overdone at all. Nice and brown. Cell phone quality was addressed earlier. Plz try harder.

>> No.7154204

>americans eat this

do they

because i've only seen this at outback

>> No.7154206

>>7154191
I wouldn't use crushed red pepper for that, maybe a dash of tabasco, or perhaps a slight dash of habanero powder.

>> No.7154207

>>7154126
>Nobody's expected to eat the whole thing solo
I did it anyway, senpai.

>> No.7154212

>>7154206
Fair enough. It would be better to add "liquid heat" rather than flakes. But like I said, I had to appease everyone. And as it was, it had quite the kick just how I made it and described above!

>> No.7154235

>>7154204
Places like outback, chilis, and county fairs are the only time most people here encounter blooming onions. They're typically shared

>> No.7154247

I'm glad everyone seems to like the fact I made this! If there are any requests for a restaurant item I'd give them my best shot and post it. I'd prefer not deep frying again though. Like I said, I only use it very sparingly and I don't like the cleanup.

Other than that, I'm open to suggestions.

>> No.7154254

Nice bloomin onions

>> No.7154270

>>7154206
the flakes really add to the appearance and when u let the sauce sit for an hour or two in the fridge the release a bit of heat and they have more flavor. Its a different type of heat if u understand my meaning. For that direct heat that makes your face red i would def go with cayenne or Tabasco but i find those to be a little to direct with the spicy . (sry for my mediocre english)

>> No.7154278

>>7154247
Tell us the batter pls

>> No.7154287

>>7154270
I understand, they hydrate. If it works, it works. Who can argue with success?

>> No.7154458

>>7154278
Gimme a few minutes. Gotta take the dogs out for the night.

>> No.7154485

>>7154091
an onion has barely any calories, and i doubt the breading soaked up over 1500 calories worth of oil. that's probably including calories from an oil based dipping sauce.

>> No.7154713

>>7154190
Because they are done at home and not in a kitchen with industrial size fryers? If you had ever worked a kitchen fryer you would know exactly why its not as easy at home.

>> No.7154719

>>7154076
Do you have a bold eagle as a pet?

>> No.7154760

>>7154719
No. I have 2 dogs and 2 cats. I'm sorry my home is worth more than your entire apartment complex. Such is life though eh?

>> No.7154772

>>7154760
Care if I save your post for a boger face? Say cheese :)

>> No.7154792

>>7154772
I have no idea what you're even saying.

>> No.7154810

>>7154792
> I'm sorry my home is worth more than your entire apartment complex
You have no idea about life at all chubby.

(Was going to say existence but that is a huge concept, not just an idea or a word; and I say huge and not just concept because I'm talking to someone who's day highlight was deep frying an onion, and failed at it)

>> No.7154816

>>7154810
Someone is drunk and very, very, upset with their life.

I'm sorry dude.

>> No.7154832

>>7154816
I'm very, very upset with my life indeed

But that has nothing to do with your "So tonight I made 3 blooming onions!" post and the recipe on how to make something delicate into a nightmare.

Jesus you could have made a batch of guacamole for your family. You could have made a quick onion soup. But you deep fried them in cold oil

Deep frying is the most difficult technique in the kitchen, and you are feeding people with those things.

There's humans being hurt with your onions, and I should be happy about it?

Nah m8, It's ok. Was just banter. Still your post is going to get boker faced because it has to.

Lurk /int/ and learn one thing or two

Peace.

>> No.7154833

>>7154810
>>7154832
Lel calm down you fuckin nerd go jerk off and sleep

>> No.7154835

>>7154833
I'm on it skipper

>> No.7154836
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7154836

>>7154832
>Lurk /int/ and learn one thing or two

And this is where your post completely collapsed

>> No.7154839

>>7154836
Fucking finns and strayans i swear

>> No.7154841

>>7154832
Wow. If I knew my frying onions could send someone into a drunken rage this bad before....I would have done it way before today.

Anyway, OP here. I'm glad people like the fact I made this aside from this drunk idiot :)

>> No.7154842
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7154842

>>7154839

>> No.7154855

>>7154841
Yeah, look what you did >>>>7154842

Consider your board doomed. Strayans discovered it. Pray to whatever your gods are that finns don't find it.

>> No.7154874

This thread can't be fucking real, no way am I on /ck/
OP go back to reddit you faggot
This is the most newfag thread I've seen in ages.
I support upset with life anon, because the rest of you are keks

>> No.7154887
File: 2.07 MB, 4128x2322, 20151210_001921.jpg [View same] [iqdb] [saucenao] [google]
7154887

Finishing up the leftovers!

>> No.7154891

>>7154874
Go back to reddit you kek

>> No.7154900

>>7154887
That thing laying on toilet paper, sorry m8 but I have nothing elegant to say. Lay it on the designated street

>> No.7154914
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7154914

Good job man.

>> No.7154940

>>7154900
True it doesn't look amazing in that picture. But I know half this board made mac and cheese out of a box tonight. I don't have any regrets.

>> No.7154947

>>7154940
99% of this board cant boil an egg without making smell like satan, so yes, kudos i guess.

>> No.7156176

>>7154198
>>7154278

If this guy is still here, sorry I didn't get back to you last night. but here is the batter.

Blooming Onion:
3 egg
2 cup milk
3 cup all-purpose flour
3 teaspoons salt
3 teaspoons cayenne pepper
3 teaspoon paprika
~ ground black pepper
1/2??? teaspoon dried oregano
1/2??? teaspoon dried thyme
1/2 - 1 teaspoon ground cumin

I was eyeballing here. It did come out with a little spice that stuck with you so use judgement here.

>> No.7156199

>>7156176
Thank you op my batters never look that good

>> No.7156222

>>7156176
>>7156199

I should mention, the egg and milk are seperate from the rest. That's just the "wash." I dipped them in the wash and into the bowl with the flour. Then used a spoon to cover it, and shook, and covered and shook (etc) and then back in the wash and then back into the flour mix. That made it really nicely coated.

Also, tip if anyone wants to make these themselves. After you slice the onion (Did I tell you guys how to do it? Can't remember) Get a big bowl and put ice in it and cold water, put the onions in (they will naturally turn over so root side is up) and let them sit for a little bit. This will make it easier to "bloom" them.

>> No.7156227

>>7154159
>going native
But it does look good, dude.

>> No.7156232

>>7154159

Never made falafel or eaten it before! Care to tell us what you did?