On occasion I will be talking to someone
about my cooking and voice a concern about something
turning out right.
Invariably I will get the response,
"everything you cook turns out great."
To which I respond,
"I don't take pictures of the stuff that doesn't."
Until now.
Public Service Announcement:
Don't put French's fried onions in the oven to
"crisp up" and leave the room.
But the reason I do this is a good thing.
It's for the top of the iconic green bean casserole
we all know and love.
I cook the casserole but then transfer it into a serving dish
and sprinkle the toasted onions on top so it can be passed at the table.
It's a good idea.
Just not executed to perfection.
This time.
FYI: Technically those are referred to as "blackened" French’s fried onions ;) I've got a great recipe for blackened Chocolate Crostatas if ya want it (room temperature to oven doesn't work like refrigerated to oven).
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