On 2/6/2018 3:49 AM, Julie Bove wrote:
>
> "dsi1" > wrote in message
> ...
> On Monday, February 5, 2018 at 1:31:05 PM UTC-10, casa de suspiros wrote:
>>
>> One critical difference is in the cooking.
>>
>> WC uses steam!
>>
>> https://www.youtube.com/watch?v=6KdFedtIfcc
>>
>> https://www.youtube.com/watch?v=vqcpw8qcVDQ
>>
>> White Castle was the first hamburger chain, started in 1921. What you
>> see here is the exact same method they have used since then, completely
>> safe steam cooking. Yes, the thin burgers are cooked by convection
>> through the holes in the meat, no need to flip them. That's a mix of
>> onions and water on the grill-- not grease! The finished burgers are not
>> greasy at all. White Castle patties are 100% beef, and as such could
>> probably even be eaten raw with no ill effects. Eating raw sushi
>> certainly poses thousands times more risk than this. The guy coughing is
>> with the cameraman, who is watching this activity behind glass at a
>> White Castle.
>
> I believe that the onions are dehydrated onion that are revived - but I
> might be wrong.
>
> Typically I can't eat a whole burger but I would like to have a couple
> of those. We don't have that option on this tiny rock. Beats the heck
> out of me why we don't have any White Castle on the rock. For breakfast,
> I had a cup of coffee and a choco pie. You better believe those sliders
> look good.
>
> ---
>
> Yes. They are dehydrated. McD's used to use the same. Not sure if they
> do now.

They do.

On 2/6/2018 3:51 AM, Julie Bove wrote:
>
> "dsi1" > wrote in message
> ...
>> On Monday, February 5, 2018 at 3:02:26 PM UTC-10, Hank Rogers wrote:
>>> Krystal is another chain that sells those tiny burgers. See if there are
>>> any there.
>>
>> They are not here. If they did come to the rock, it would be really
>> big news and everybody would know about it and await its arrival with
>> great anticipation. We're that kind of place. If I don't get a slider
>> soon, I'm going to kill somebody.
>
> ---
>
> Hehehe. I got that slider pan that Billy Mays used to advertise. Made me
> some tiny patties. No tiny buns though. Quickly realized that the pan
> was not necessary. Not hard to make tiny patties.


I am a big fan of tiny patties, all tiny patties.

;-)

On 2/6/2018 4:08 AM, dsi1 wrote:
> On Tuesday, February 6, 2018 at 12:49:41 AM UTC-10, Julie Bove wrote:
>>
>> Yes. They are dehydrated. McD's used to use the same. Not sure if they do
>> now.
>
> Rehydrated onions are just all right with me. Easy prep and not harsh like fresh onions can be. It also tastes more oniony.
>

There you go, a sweeter taste is what I call it.

On 2/6/2018 4:26 AM, Ophelia wrote:
>
>
> "dsi1"Â* wrote in message
> ...
>
> On Tuesday, February 6, 2018 at 12:49:41 AM UTC-10, Julie Bove wrote:
>>
>> Yes. They are dehydrated. McD's used to use the same. Not sure if they do
>> now.
>
> Rehydrated onions are just all right with me. Easy prep and not harsh
> like fresh onions can be. It also tastes more oniony.
>
> ==
>
> I dry my own onions when I have a lot but the other week, I bought some
> dried fried onion.Â* Any idea what I should to with them?Â* Do they need
> to be rehydrated?

Like these?

http://www.sleafordqf.com/assets/ima...riedW_copy.jpg

Right on top of the green beans please!

No rehydration or the batter will be gloppy.

On 2/6/2018 4:27 AM, dsi1 wrote:
> On Tuesday, February 6, 2018 at 12:51:22 AM UTC-10, Julie Bove wrote:
>> ---
>>
>> Hehehe. I got that slider pan that Billy Mays used to advertise. Made me
>> some tiny patties. No tiny buns though. Quickly realized that the pan was
>> not necessary. Not hard to make tiny patties.
>
> What I'd like are burgers the size of a walnut. Sell 'em 5 for a dollar. Call 'em nanoslides.
>

<snork!>

"casa de suspiros" wrote in message news
On 2/6/2018 4:26 AM, Ophelia wrote:
>
>
> "dsi1" wrote in message
> ...
>
> On Tuesday, February 6, 2018 at 12:49:41 AM UTC-10, Julie Bove wrote:
>>
>> Yes. They are dehydrated. McD's used to use the same. Not sure if they do
>> now.
>
> Rehydrated onions are just all right with me. Easy prep and not harsh like
> fresh onions can be. It also tastes more oniony.
>
> ==
>
> I dry my own onions when I have a lot but the other week, I bought some
> dried fried onion. Any idea what I should to with them? Do they need to
> be rehydrated?

Like these?

http://www.sleafordqf.com/assets/ima...riedW_copy.jpg

Right on top of the green beans please!

No rehydration or the batter will be gloppy.
==

Hmm not quite. These are mine:

https://s9.postimg.org/4tstsudxb/dried_fried_onions.jpg

What batter??

On 2/6/2018 1:45 PM, Ophelia wrote:
>
>
> "casa de suspiros"Â* wrote in message news >
> On 2/6/2018 4:26 AM, Ophelia wrote:
>>
>>
>> "dsi1"Â* wrote in message
>> ...
>>
>> On Tuesday, February 6, 2018 at 12:49:41 AM UTC-10, Julie Bove wrote:
>>>
>>> Yes. They are dehydrated. McD's used to use the same. Not sure if
>>> they do
>>> now.
>>
>> Rehydrated onions are just all right with me. Easy prep and not harsh
>> like fresh onions can be. It also tastes more oniony.
>>
>> ==
>>
>> I dry my own onions when I have a lot but the other week, I bought
>> some dried fried onion.Â* Any idea what I should to with them?Â* Do they
>> need to be rehydrated?
>
> Like these?
>
> http://www.sleafordqf.com/assets/ima...riedW_copy.jpg
>
> Right on top of the green beans please!
>
> No rehydration or the batter will be gloppy.
> ==
>
> Hmm not quite.Â* These are mine:
>
> https://s9.postimg.org/4tstsudxb/dried_fried_onions.jpg
>
> What batter??
>
I think it's a flour dredge, my bad on the term choice.

For example:

http://www.frenchs.com/products/crispy-vegetables/

Ingredients

ONIONS, PALM OIL, WHEAT FLOUR, SALT AND DEXTROSE

So getting them hydrated would be a gloppy process.

The dehydrated onions we might see at McDs look like these:

http://shop.honeyville.com/dehydrated-onions.html/

Honeyville Dehydrated Onions are produced in a process where moisture is
removed from the product in a special drying process. This remarkable
process concentrates the fresh taste, natural color, and texture of onions.

When rehydrated, the product will absorb the liquid and resemble fresh
onions once again. The taste is great, and the nutritional value is
preserved. Dehydrating provides natural and additive free vegetables to
be stored effectively for long periods of time. Honeyville Dehydrated
Onions are an ideal product for long term food storage and emergency
preparedness.

"casa de suspiros" wrote in message news
On 2/6/2018 1:45 PM, Ophelia wrote:
>
>
> "casa de suspiros" wrote in message news >
> On 2/6/2018 4:26 AM, Ophelia wrote:
>>
>>
>> "dsi1" wrote in message
>> ...
>>
>> On Tuesday, February 6, 2018 at 12:49:41 AM UTC-10, Julie Bove wrote:
>>>
>>> Yes. They are dehydrated. McD's used to use the same. Not sure if they
>>> do
>>> now.
>>
>> Rehydrated onions are just all right with me. Easy prep and not harsh
>> like fresh onions can be. It also tastes more oniony.
>>
>> ==
>>
>> I dry my own onions when I have a lot but the other week, I bought some
>> dried fried onion. Any idea what I should to with them? Do they need to
>> be rehydrated?
>
> Like these?
>
> http://www.sleafordqf.com/assets/ima...riedW_copy.jpg
>
> Right on top of the green beans please!
>
> No rehydration or the batter will be gloppy.
> ==
>
> Hmm not quite. These are mine:
>
> https://s9.postimg.org/4tstsudxb/dried_fried_onions.jpg
>
> What batter??
>
I think it's a flour dredge, my bad on the term choice.

For example:

http://www.frenchs.com/products/crispy-vegetables/

Ingredients

ONIONS, PALM OIL, WHEAT FLOUR, SALT AND DEXTROSE

So getting them hydrated would be a gloppy process.

The dehydrated onions we might see at McDs look like these:

http://shop.honeyville.com/dehydrated-onions.html/

Honeyville Dehydrated Onions are produced in a process where moisture is
removed from the product in a special drying process. This remarkable
process concentrates the fresh taste, natural color, and texture of onions.

When rehydrated, the product will absorb the liquid and resemble fresh
onions once again. The taste is great, and the nutritional value is
preserved. Dehydrating provides natural and additive free vegetables to
be stored effectively for long periods of time. Honeyville Dehydrated
Onions are an ideal product for long term food storage and emergency
preparedness.

==

Thanks I do dehydrate my own onions but I don't cut them like the ones
you show from McD's.

I just slice them the way I would cook them. They work fine but I had never
had that other type before

On Tuesday, February 6, 2018 at 1:27:16 AM UTC-10, Ophelia wrote:
>
> I dry my own onions when I have a lot but the other week, I bought some
> dried fried onion. Any idea what I should to with them? Do they need to be
> rehydrated?

Canned fried onions are an interesting product. I think they get stale shortly after you open the can. You can eat them out of the can as a snack. After that, I wouldn't know what to do with them.

You could make your own too.

https://www.youtube.com/watch?v=OKSRMdtLyLE

On Tuesday, February 6, 2018 at 1:52:15 AM UTC-10, Julie Bove wrote:
>
> I put some in my tuna salad yesterday.

I like to add dehydrated onions to tuna salad and hamburger patties. I use it without hydrating them. I put them in dry. It works fine.

On Tuesday, February 6, 2018 at 7:19:09 AM UTC-10, casa de suspiros wrote:
>
> It's a far lighter color than I'd associate with say Russian caviar.
>
> Is it actual sturgeon eggs?
>
> Or some other fish?

Kalles Kaviar is made with cod roe as well as other fish eggs. It's ground up so it's a smooth paste with no popping eggs. It's sort of like an intensely salty and fishy toothpaste.

We eat a lot of tobiko and masago in sushi so we're used to the taste. Sometime a long while after eating sushi, we'll bite down on a stray egg that got lost somewhere in the forest of teeth or in a valley of the cheeks and get a gush of fish flavor. That's pretty weird. That doesn't happen with Kalles Kaviar - I suppose that's a good thing.

We had a pork belly sandwich at a Jack in the Box restaurant. Being able to eat pork belly at a fast food joint is a very good thing! The sandwich made me happy.

https://www.amazon.com/photos/share/...nkQ55ZybITFUHk

"dsi1" wrote in message
...

On Tuesday, February 6, 2018 at 1:27:16 AM UTC-10, Ophelia wrote:
>
> I dry my own onions when I have a lot but the other week, I bought some
> dried fried onion. Any idea what I should to with them? Do they need to
> be
> rehydrated?

Canned fried onions are an interesting product. I think they get stale
shortly after you open the can. You can eat them out of the can as a snack.
After that, I wouldn't know what to do with them.

You could make your own too.

https://www.youtube.com/watch?v=OKSRMdtLyLE

==

Oh I do, although I don't flour them, that is new to me! I like to keep a
good store cupboard and I keep dried and canned stuff in there jic)

On 2/7/2018 3:12 AM, dsi1 wrote:
> On Tuesday, February 6, 2018 at 7:19:09 AM UTC-10, casa de suspiros wrote:
>>
>> It's a far lighter color than I'd associate with say Russian caviar.
>>
>> Is it actual sturgeon eggs?
>>
>> Or some other fish?
>
> Kalles Kaviar is made with cod roe as well as other fish eggs. It's ground up so it's a smooth paste with no popping eggs. It's sort of like an intensely salty and fishy toothpaste.

Oooooh...weird...

> We eat a lot of tobiko and masago in sushi so we're used to the taste. Sometime a long while after eating sushi, we'll bite down on a stray egg that got lost somewhere in the forest of teeth or in a valley of the cheeks and get a gush of fish flavor. That's pretty weird. That doesn't happen with Kalles Kaviar - I suppose that's a good thing.
>

I should think so.

> We had a pork belly sandwich at a Jack in the Box restaurant. Being able to eat pork belly at a fast food joint is a very good thing! The sandwich made me happy.
>
> https://www.amazon.com/photos/share/...nkQ55ZybITFUHk
>

I'll be darned, that's a new one on me.

Arbys has pork belly on their menu now regularly - must try...

On Wednesday, February 7, 2018 at 10:52:35 AM UTC-10, casa de suspiros wrote:
>
> I'll be darned, that's a new one on me.
>
> Arbys has pork belly on their menu now regularly - must try...

Today I had some pork belly on a Chinese steamed bun. The concept is sound but the execution was just so so. The visual though, was just scrumptious.

https://www.amazon.com/photos/share/...tfLONoIVKFTSMI

Later on, a client gave me some meat buns. It was most unusual. It was a white cupcake with a meat filling. The idea was to transform a charsui bao into a cupcake. It was brilliant!

https://www.amazon.com/photos/share/...fSFaVQpbQS6wP0

On Wednesday, February 7, 2018 at 10:52:35 AM UTC-10, casa de suspiros wrote:
>
>
> I'll be darned, that's a new one on me.
>
> Arbys has pork belly on their menu now regularly - must try...

The time is right for pork belly to finally get the recognition it deserves. It's about time!

On 2018-02-07 8:34 PM, dsi1 wrote:
> On Wednesday, February 7, 2018 at 10:52:35 AM UTC-10, casa de suspiros wrote:
>>
>>
>> I'll be darned, that's a new one on me.
>>
>> Arbys has pork belly on their menu now regularly - must try...
>
> The time is right for pork belly to finally get the recognition it deserves. It's about time!
>
I had confit of pork belly in a French restaurant a few years ago and it
was superb. The trouble is that most of it in our SMs is salted. I
bought some that I was assured was not salted to confit and after
cooking for hours in fat, it was so salty that I had to bin it.

On Wed, 7 Feb 2018 20:46:43 -0700, graham > wrote:

>On 2018-02-07 8:34 PM, dsi1 wrote:
>> On Wednesday, February 7, 2018 at 10:52:35 AM UTC-10, casa de suspiros wrote:
>>>
>>>
>>> I'll be darned, that's a new one on me.
>>>
>>> Arbys has pork belly on their menu now regularly - must try...
>>
>> The time is right for pork belly to finally get the recognition it deserves. It's about time!
>>
>I had confit of pork belly in a French restaurant a few years ago and it
>was superb. The trouble is that most of it in our SMs is salted. I
>bought some that I was assured was not salted to confit and after
>cooking for hours in fat, it was so salty that I had to bin it.

I haven't noticed an indication of salt in the pork belly at Costco.
Usually they label fairly. I'll check.
Janet US

On 2018-02-07 8:53 PM, U.S. Janet B. wrote:
> On Wed, 7 Feb 2018 20:46:43 -0700, graham > wrote:
>
>> On 2018-02-07 8:34 PM, dsi1 wrote:
>>> On Wednesday, February 7, 2018 at 10:52:35 AM UTC-10, casa de suspiros wrote:
>>>>
>>>>
>>>> I'll be darned, that's a new one on me.
>>>>
>>>> Arbys has pork belly on their menu now regularly - must try...
>>>
>>> The time is right for pork belly to finally get the recognition it deserves. It's about time!
>>>
>> I had confit of pork belly in a French restaurant a few years ago and it
>> was superb. The trouble is that most of it in our SMs is salted. I
>> bought some that I was assured was not salted to confit and after
>> cooking for hours in fat, it was so salty that I had to bin it.
>
> I haven't noticed an indication of salt in the pork belly at Costco.
> Usually they label fairly. I'll check.
> Janet US
>
I suppose it has become fashionable enough to start selling it fresh.
However, certainly until recently, one could only get it as salted in my
SMs. I haven't looked for it lately and living alone, a decent piece is
too big for my needs.
Graham

On Wednesday, February 7, 2018 at 5:46:46 PM UTC-10, graham wrote:
> I had confit of pork belly in a French restaurant a few years ago and it
> was superb. The trouble is that most of it in our SMs is salted. I
> bought some that I was assured was not salted to confit and after
> cooking for hours in fat, it was so salty that I had to bin it.

That's a shame you had to dump it. Around here the pork belly is used for making Okinawan shoyu pork or Chinese roast pork. The fresh pork belly is cut up and packaged in the store. The salt pork is made on the mainland and packaged in vac packs.

"dsi1" wrote in message
...

On Wednesday, February 7, 2018 at 10:52:35 AM UTC-10, casa de suspiros
wrote:
>
> I'll be darned, that's a new one on me.
>
> Arbys has pork belly on their menu now regularly - must try...

Today I had some pork belly on a Chinese steamed bun. The concept is sound
but the execution was just so so. The visual though, was just scrumptious.

https://www.amazon.com/photos/share/...tfLONoIVKFTSMI

Later on, a client gave me some meat buns. It was most unusual. It was a
white cupcake with a meat filling. The idea was to transform a charsui bao
into a cupcake. It was brilliant!

https://www.amazon.com/photos/share/...fSFaVQpbQS6wP0

==

What you say steamed bun, do you mean they are not baked at all?

On Wednesday, February 7, 2018 at 11:22:45 PM UTC-10, Ophelia wrote:
> ==
>
> What you say steamed bun, do you mean they are not baked at all?

That is correct.

https://www.youtube.com/watch?v=W5gfZ8KpQus

On 2/7/2018 7:21 PM, dsi1 wrote:
> On Wednesday, February 7, 2018 at 10:52:35 AM UTC-10, casa de suspiros wrote:
>>
>> I'll be darned, that's a new one on me.
>>
>> Arbys has pork belly on their menu now regularly - must try...
>
> Today I had some pork belly on a Chinese steamed bun. The concept is sound but the execution was just so so. The visual though, was just scrumptious.
>
> https://www.amazon.com/photos/share/...tfLONoIVKFTSMI
>

No kidding, and that looks like a miso paste sauce it's wearing.

> Later on, a client gave me some meat buns. It was most unusual. It was a white cupcake with a meat filling. The idea was to transform a charsui bao into a cupcake. It was brilliant!
>
> https://www.amazon.com/photos/share/...fSFaVQpbQS6wP0
>

That is super creative, and no crusty muffins there to whinge on...

"dsi1" wrote in message
...

On Wednesday, February 7, 2018 at 11:22:45 PM UTC-10, Ophelia wrote:
> ==
>
> What you say steamed bun, do you mean they are not baked at all?

That is correct.

https://www.youtube.com/watch?v=W5gfZ8KpQus

==

Thank you, interesting