Oh pshaw, on Fri 15 Sep 2006 10:32:49p, Charles Gifford meant to say...

>
> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
> 28.19...
>>
>> Well, my personal preference is *no* crumbs. Dip in buttermilk, then
>> in seasoned flour only. Allow to dry, then repeat. I've never had it
>> fall off. You can also make a "batter" of the buttermilk, flour and
>> seasonings, but I don't think it works as well. If you like puffy
>> onion rings, use self-rising flour.
>>
>> --
>> Wayne Boatwright
>
> I'm with you Wayne. The buttermilk thing is very good. Most of the time
> I like to use a beer batter. I think that letting them dry out in the
> refrigerator for several hours or even overnight helps keep the batter
> on. As with potatoes, I like to do a double dip. I also like my onions
> slices fairly thin....not width wise but I like an onion that has
> thinner rings as they separate from the onion. I guess I like lost of
> good batter and less onion.
>
> Charliam

There's a neighborhood joint that makes great beer batter rings. I've
never made them myself. If the onions are sweet, then I don't mind thick
rings. Otherwise, I'm with you.

--
Wayne Boatwright
__________________________________________________

Is it ok to use my AM radio after NOON?