Oh pshaw, on Sat 16 Sep 2006 07:14:30a, Michael "Dog3" Lonergan meant to
say...

> Dave Smith >
> :
>
>> Michael \"Dog3\" Lonergan wrote:
>>
>>> Like Andy I've always had the same problem. I'll try the flour and
>>> maybe zip lock bag next time I make them. I'm always disappointed in
>>> the way I've made them. I've used tempura batter with moderate
>>> success.
>>
>> I can't say that I have ever had onion rings that have been great.
>> Even the best I have had tend to be grease laden. They are something
>> that I have learned to sneak from someone else's plate because they
>> always taste better when pilfered and it saves me having to eat an
>> entire serving, something that is bound to leave me in gastric
>> discomfort. When I absolutely have to have deep fried onion I prefer
>> to go to an Indian restaurant for some onion bahj <sp?>.
>
> The *worst* thing I've made is the onion strings. There is a BBQ joint
> here that puts them out. They are crispy, delicious and I like to dunk
> them in bbq sauce. I tried them at home... once. Biggest gob of glop
> I'd ever seen in a deep fryer.
>
> Michael
>

You need to dunk them in a liquid, then in flour, and allow them to dry on
a baking sheet. Then "sprinkle" them into the hot oil, not by the handful.
A local place here partially frys them, then lightly packs them into a
loaf-shaped basket and continues frying them 'til crisp and golden. It
becomes a pull-apart loaf. Wonderful!

--
Wayne Boatwright
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Is it ok to use my AM radio after NOON?