"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19...
> 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

If I get over your way next month, will you guide me to this onion ring
heaven? I am considering a trip to your general area. I had planned to make
my usual October trip to the northwest but I think I may make a shorter
trip.

Charliam