A grilled turkey burger with tomatoes, grilled onions, dill pickles, and arugula plus
ketchup and mayo. Of course it totally fell apart about halfway through eating but still was delicious.

Il Fornaio, carmel ca

split:
lasagna
tagliatelle bolognese

Shared pacchere ala vodka

leftover Rosalind Bakery cookie from Thursday :-)


https://cimg5.ibsrv.net/gimg/www.fly...bb6dcf11c.jpeg

I love good onion rings, but most miss the mark. Had some at Dick’s on Monday that were ok. I was excited to try them at Ketchup Premium Burgers inside Planet Hollywood. Their burgers were nicely sized. An older menu said their onion rings were panko coated, which are my favorites. Nope, got home and my $9 onion rings were standard beer batter type. They were okay, but not what I had hoped for.

I like crunchy and flavorable ones. Most beer batter types go kind of limp by the time you get them home.

French fries and onion rings never travel well IMO.

Does anyone have a proven reheating method?

Mrs BV kept her fries from Monday night along with half her sandwich. She ate a few in the car yesterday. I tried one after she said they were okay. They weren’t.

Unfortunately fried vegetables never travel well. the oil congeals and when you reheat the food, it effectively starts cooking it again rather than warming it back up. One snack food I like is pakora and reheating the food overcooks it or effectively destroys the food.

Same here. Although I like the thin and crispy fries too. I had the fake Burger King rings a couple weeks ago, and they didn't cure the crave. How are Morton's? We have one about a mile away, I may need to do takeout!

They sound fantastic. Some people like those onion strings, but for me they're usually too greasy. I like to taste the onion, which should be soft but still require teeth to bite through it :). Wish we had a Sonic nearby...

Umm, I'd like to meet the person who doesn't like onion rings this way. No wait, I don't want to meet that person.

Cold fries are the worst. I think air fryers work pretty well at reheating them.

I’ve used a scanpan that has ridges for temperature and crunch.

They're excellent and medium thickness prepared in a way similar to what BamaVol had described. I'd imagine they probably aren't in the class as the ones Jaimito were referring to, but I do like them very much and it hits the spot. For me, they're thick enough where I prefer using a knife and fork as opposed to just picking it up and biting them, as I would BK's. This would probably horrify some (like those in Tokyo's Ginza area), I often pick up BK's so I can snack on them while walking, say, after a workout or something.

As to reheating, yeah--fires are inedible, for my taste, once they've cooled. I don't care what or how you heat them up; they're just not the same. Onion rings, I'd tolerate it, only because I've always just loved them so much. You know, and to those who, including my immediate family, who tend to intimate that I don't eat enough veggies, well, onion rings and french fries are veggies.

LOL...that'd be a nutritionist I had many years ago who kept insisting to me that carrot steaks were healthier and tasted better than french fries; after a while, it was apparent I probably would be more open to the advice of one who was a little more in touch with reality.

My guess is that person either failed as a nutritionist or has become wildly successful as a nutritionist to celebrities. There's no other career course for someone who tries to convince people that carrots taste better than fries.

It is possible, but requires more work and effort. Again, you should be using the right tools and skills for the application (which is why carrot cake tastes so awesome). Sea cucumber on the other hand, not so much.

RE: Carrot sticks - misspelled as carrot "steaks." And, let's just hope we'll never seen that monstrosity of a concept ever take hold. I was so taken aback and off guard that the only thing I could muster was to inquire if she's actually ever had french fries. She assured me that she had, but, to this day, I'm not sure I believe it.

We must be talking one heck of a chef here. This would be, to me, akin to something like "turning water into wine" or "copper into gold."

My Breville Toaster oven has a pizza setting along with a pan to put the pizza on. It works great with fries. Fries quickly get crispy.

Reminds me of an OMNI thread I started with the title "When doctors lie to you," for this is what she said to me and my response: