Baked or roasted Onions?

[ChristineM]

I am compatible with no one.

All is good then, so very comparable with all those others who are compatible with no one

 

[crossfire]

I am compatible with no one.

And combatible to all.

 

[Flame]

Since the heart is a muscle, involuntary rather than voluntary, I would think it would be rather tasty. Is it on the tough side? Low and slow cooking?

They tend to be a bit on the tougher side (although I've found marinating them in apple cider vinegar will soften them) and I grill them for about 1 min 30 secs each side.

I've yet to try a low and slow cook with hearts but I've heard great things about smoking them. I might try it once I buy my cow in October.

 

[ChristineM]

Is liver "offal"? I just cooked a duck and saved the liver and some duck fat to make a pate'. Now that will not be medium rare. I need to go to a liquor store and get a mini-bottle of cognac. Sorry I don't drink the stuff myself. Oh and a shallot and a baguette from the grocery store.

EDIT: Herbes de provence too. I do not do French cooking very often so French herbs are lacking from my collection.

I buy herbs de provence by the kilo, used in just about everything.

I dont eat duck. This area is world famous for its duck so it can get embarrassing but thats life. Very few farmers treat them humanly. Many are force fed to swell the liver, makes better foie gras apparently.

 

[Subduction Zone]

Sushi is about the vinegared rice.
Raw fish is just one possible ingredient.
I eat sushi with veggies or cooked meat, eg, ee, crab.
Cooked fish is safer.
And I've had raw tuna....cooked tastes better.

No, no no. Canned tuna is far inferior to the real thing.

 

[Subduction Zone]

I buy herbs de provence by the kilo, used in just about everything.

I dont eat duck. This area is world famous for its duck so it can get embarrassing but thats life. Very few farmers treat them humanly. Many are force fed to swell the liver, makes better foie gras apparently.

That is not done so much in the U.S.. Ducks here are usually grown as any other poultry is. I can see why you would be reticent. In fact it is even illegal in some states to force feed ducks for foie gras. The liver from the duck that I cooked is no enlarged at all. One liver, with duck fat, shallot. herbs de provence, will make one serving. It is a small side benefit to cooking a duck and not the point of getting the duck in the first place.

 

[GoodbyeDave]

The onion idea sounds great. Onions to me generally mean fried or in a stew. My cookery book only suggests baking in stock after parboiling. Now if I had picked the Egyptian gods instead of the Greek ones, this would be ideal for the festival Eating Onions for Bast!

I've never tried heart. It's usually stewed, especially the ox heart which needs a lot of cooking.

 

[Revoltingest]

And combatible to all.

To those deserving.

 

[Revoltingest]

No, no no. Canned tuna is far inferior to the real thing.

I heatedly disagree.
Try canned tuna (drained) with a nice balsamic vinegar.
Cooked tuna has a rich meaty taste which just isn't there when raw.