Glasses and Onions
Last night I picked up my new glasses! I'm still getting used to the prescription, but I think they're fairly cute:
I also made onion dip, which involved caramelizing onions. It was the most amazing thing. You cook onions in ordinary vegetable oil for about an hour, in a certain way, and when you're finished they're sweet. It boggled my mind, and made me wonder: can you do this to other stuff? Apples, zucchini, green peppers? What other confusing and frightening taste sensations can be brought about by this "caramelization" magic? If you try to caramelize something that's already sweet, will it actually turn sour? The world needs to know!
I also made onion dip, which involved caramelizing onions. It was the most amazing thing. You cook onions in ordinary vegetable oil for about an hour, in a certain way, and when you're finished they're sweet. It boggled my mind, and made me wonder: can you do this to other stuff? Apples, zucchini, green peppers? What other confusing and frightening taste sensations can be brought about by this "caramelization" magic? If you try to caramelize something that's already sweet, will it actually turn sour? The world needs to know!