Oh pshaw, on Sat 16 Sep 2006 11:54:08p, Charles Gifford meant to say...

>
> "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

Absotively!


--
Wayne Boatwright
__________________________________________________

Is it ok to use my AM radio after NOON?