Food anyone?

[scifan57]

Would you think less of a person if they told you they just ate a 3 cheese / avocado mash sandwich on garlic bread with chipotle mayonnaise?

If you're a cardiologist, feel free to skip ahead to the next thread.

AA

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No Admiral, I would think of you just the same, I'd just do it from a little farther away.

 

[Hayles66]

Giggle. Yes, unless we are both eating garlic, agreed.

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[AdmiralAdama]

No Admiral, I would think of you just the same, I'd just do it from a little farther away.

Hahaha. Viking stand up

AA

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[susanlackey]

Giggle. Yes, unless we are both eating garlic, agreed.

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I am a major garlic freak! I put it on and in everything!

 

[Hayles66]

Same here

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[goofy8275]

I like garlic, too (especially garlic bread spread!!!), but I REALLY love raw red onions! Just love the flavor! I <3 onions!

 

[Richard Brown]

I like garlic, too (especially garlic bread spread!!!), but I REALLY love raw red onions! Just love the flavor! I <3 onions!

I prefer pickled onions. If raw, then a little thinly sliced as part of a salad.

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[Kaykaykay]

I prefer pickled onions. If raw, then a little thinly sliced as part of a salad.

Love pickled scallions, Korean style.

 

[Kaykaykay]

I'm so hungry I could eat a horse and its saddle. Sitting down to a late dinner of roast chicken, no saddle.

 

[KevinJS]

I like garlic, too (especially garlic bread spread!!!), but I REALLY love raw red onions! Just love the flavor! I <3 onions!

I prefer pickled onions. If raw, then a little thinly sliced as part of a salad.

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Pickled onions are great, especially those great big ones that bring tears to your eyes as you crunch down on them, but here's my suggestion for red onions.

Cut two up into rings, and then a white one too. Chop up a couple of garlic bulbs. Put the whole lot into aluminum foil, soak it in olive oil and wrap it up tightly so that no steam can escape. Throw it on the barbecue for about half an hour. They taste great, and the white onion will release a lot of liquor, so you end up with a kind of onion soup. Works for me.

 

[Richard Brown]

Pickled onions are great, especially those great big ones that bring tears to your eyes as you crunch down on them, but here's my suggestion for red onions.

Cut two up into rings, and then a white one too. Chop up a couple of garlic bulbs. Put the whole lot into aluminum foil, soak it in olive oil and wrap it up tightly so that no steam can escape. Throw it on the barbecue for about half an hour. They taste great, and the white onion will release a lot of liquor, so you end up with a kind of onion soup. Works for me.

Thanks for the recipe, Kevin. I will give it a try, probably in the oven first.

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[Kaykaykay]

Apple pie and peach iced tea. Fruity goodness, yum.

 

[goofy8275]

Pickled onions are great, especially those great big ones that bring tears to your eyes as you crunch down on them, but here's my suggestion for red onions.

Cut two up into rings, and then a white one too. Chop up a couple of garlic bulbs. Put the whole lot into aluminum foil, soak it in olive oil and wrap it up tightly so that no steam can escape. Throw it on the barbecue for about half an hour. They taste great, and the white onion will release a lot of liquor, so you end up with a kind of onion soup. Works for me.

Great suggestion! Thanks!

 

[Richard Brown]

I'm about to prepare some Wesh lamb rack cutlets. Season with salt, pepper, garlic and rosemary. Then bake in the oven for 30 minutes, rather than grill them.

I'm microwaving 2 potatoes which will be finished in the oven, alongside the lamb.

We have lentils, which my wife cooked 2 days ago, ad an accompaniment

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[Hayles66]

Salivating here Richard. Can't beat Welsh lamb or NZ lam come to that.