Saturday, August 22, 2009

Brian's Onion Straws


Onion Straws are a great snack that gives you reason to drink one more beer...when prepared properly. They are a great topper as well as a side dish.

1 large sweet onion
2 cups buttermilk
2 cups flour
1 tablespoon salt
Ground Black pepper to taste
1/2 teaspoon Cayenne Pepper
Canola Oil

Slice onion very thin. Place in a baking dish and cover with buttermilk for at least one hour.
Combine dry ingredients and set aside.
Heat oil to 375 degrees.
Toss a handful of onions in the flour mixture until well coated then shake off excess.
Fry for a few minutes and remove as soon as golden brown.
Repeat until onions are gone.

No time for all this prep nonsense? Check out the breaded onion tanglers from Moores. Packed in a 6/2 lb package, these are sliced 1/8" thick breaded and flash frozen. For your convienance you go to the frezer and get the box, pull out a heaping 1/4 portion for a burger topping or side dish and your plate cost only increases by .70 cents, but your percieved value increases exponentially!

Mike Hale and Melissa Snyder just reviewed the London Bridge in the Herald and one comment that came up from both concerned the onion straws.

When Bullwackers owner John Eales bought London Bridge Pub last year, he showcased "Olde London Fish & Chips" on his new menu (several other Bullwacker's stalwarts made their way onto LBP's bill of fare).

Eales sank a small fortune into the beleaguered pub next to the harbor on Municipal Wharf No. 2. He expanded the downstairs restaurant into a former retail space next door, lightened and brightened the d├ęcor, junked the dusty brick-a-brac and added two glass-walled, heated patios to provide stellar, wind-braced views of boats bobbing in the harbor or Del Monte Beach.

The menu received an overhaul as well. The beer-battered,

Icelandic cod fish and thick-cut chips (what Americans call steak fries) are a pub staple (along with cottage pie, bangers and mash, and pasties), but look for entrees such as pan-seared sand dabs, New York Steak, black and blue salad and sweet and spicy pulled pork to help round out the experience.

Nine flatscreens grace the walls in the two dining rooms, and a high-tech draft beer system made in Belgium helps keep 13 flowing brews fresh and cold. The full bar also pours from a modest, locally slanted wine list. The adult set can enjoy live music on Friday and Saturday, along with Trivia Night on Tuesdays.

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