Not very BIR at all. LOL

Tramp Stamp, love it!

You know its funny the picture you paint in your mind of people that you haven't met but chat with. Don't worry Domi, we still love ya. ;D

The problem with onion is that contains an awful lot of natural sugars that can burn very easily if cooked on a high heat. So they take a long time to caramelise properly.

I remember watching one of the BBC2 Open University Cooking Chemistry programs about making Onion Marmalade etc. They described all the processes that take place by adding certain ingredients like vinegar which help to change the composition of the sugars etc. I can't remember it exactly but it was very interesting.

Perhaps the answer is as simple as a squeeze of lemon over the onion. Being an acid it might help to both soften and draw on the natural sugar in the onion. I know Lemon is used to stop some fruits from osidising when prepared, such as apple. Maybe it works in a similar way for onion?

I have been reliably informed by 'er indoors that after all the discussion about pizza, I have to make a batch of dough balls and tomato sauce. she want's our home made pizza tonight. :

Opportunity to take a few pics though.

Quote from: Domi on April 10, 2010, 11:38 AM
Though I have to admit, not much of one!

You must be women Domi, your digging for compliments lol :

Besides you must be all women, "Does my bum look big in my skinny jeans?"  ;D

I didn't know that Ray, interesting observation.

Jerry, as with alot of things perhaps the answer is a little more obvious. A little like the OB Demo, the onions are prepared way ahead of service and sit for oxidising for a while. This will help to soften the onion up, prior to it being used. Also, when you chop your onions and leave them to sit, break the layers up to allow the air to get in between them.

The only other thing I can think of is the onion itself. I know the IG buy onion in 25kg Netted Sacks. They are your basic market onion and fairly young in growth.

Hi VC,

Does that mean you now see us as up and over? 


yours truly,
Jealous of Sussex.

If your local to me, I am happy to film it for you. ;D

I think, like alot of things, the cooking process is more important than anything else. I also agree with your toppings comment. We seldom over do the toppings as you say, less is more.

Built in oven at home, now that's dedication.

You can just hear the end of the commercial....

...and for everything else, there's Barclaycard. ;D

Sometimes the most obvious solutions just can not be seen. Even if they are staring you in the face.

What frustrated me the most was spending 40 minutes trying to remove the wheel, gettign covered in all kinds of dirt, only to resort to 2 minutes of pumping the tyre up!