Back from the grocery store. I didn’t get two bags. I got three! 
If a half shell can be inserted into the tiniest crack of a pistachio and twisted, then my work for the day is done. I am as hopelessly addicted to pistachios as any meth head is to his choice of poison.
Pray tell, what brand?
Yes, please, which brand? I love when my tempura veggies come with an onion ring or two.
Tapioca is anti-tempting. My mom was the only one in the family who liked it and made us eat it. It literally makes me want to vomit.
You may perhaps be thinking of a biryani. I’m not familiar with one based around tapioca, though I’ve seen chicken, lamb, goat and paneer biryanis.
Movie theatre popcorn with real butter. I have to get a small even though a medium is only 50 cents more, because I will eat the entire thing.
These things appear to be made with Texas onions and yet unavailable at any Texas stores. UNFAIR.
Also, do they really get crispy and delicious in the oven?
Those onion rings look pretty good. But, if you tasted my beer-batter rings, well you’d want to buy 4 bags of ‘em.
I’ve never heard of “Texas onion”. Is that the same as “Spanish onion”?
And yes, they do get crispy and delicious in the oven. You’re supposed to turn them over halfway through, but sometimes I don’t even bother with that.
BTW, an essential for this kind of thing is parchment paper, which I use constantly. That way everything that gets put in the oven is on a clean, non-stick surface.
Now I want onion rings. Thank you😉
Years ago, parchment paper was not readily available. I had to go to specialty foodie stores. Now, thank Og, it’s available year-round (used to be available sometimes around Christmas baking season) at any supermarket. About the only time I use foil anymore is if it’s going to be in the oven more than about 20 mins at 450F or higher. Parchment paper with those conditions tends to get seriously scorched. And now they have non-stick foil!
Croissants are my kryptonite. However many I buy at the grocery store, I’ll eat them all before the end of the day.
Lucky for me, the store often doesn’t have any — and never more than 2 or three boxes.
I’m assuming kayT is referring to 1015’s, which are a sweet onion particularly good for fryin’ up:
Yes, if you Google the brand mentioned above they say they’re made with Texas onions.
Now I also want onion rings and it is currently a bit too early in the day for them, but later I will be visiting a burger joint called Mighty Fine which sells onion rings made with Texas sweet onions. They are wonderful. And the best part is the onions never do that thing where the onion won’t bite and you get to pull that entire onion out of the breading in one bite whether you want it or not. (Maybe that last bit should be in the mini-rants thread.)
I don’t have access to Texas onions. I use Vidalia onions for my onion rings. They are big, sweet, and crispy.
Here’s a good general guide for choosing the best onions for rings.
Vidalia is properly pronounced vie-day-uh. That’s what natives of said locale have told me.
I’ve discovered that for me, it works best if I don’t turn them over. That way one side gets slightly toasted but the upper side stays just on the delicate side of crispy. I dislike thickly battered crunchy onion rings, and doing them only on one side really enhances the delicate tempura batter, IMO.
Once I was at a meeting that catered breakfast. They brought in an enormous tray of bacon. No one ate it except me! I forced myself to stop after 20 slices. To this day I regret stopping.
After reading the post regarding bread machine kits, I have another to add to my list. Homemade bread. I have a bread machine my parents gave me for Christmas 30 years ago. We used it frequently for years and then it sat unused for quite some time. Around 3 years ago, I dusted it off and made a loaf of white bread. I just about ate the entire thing within a day. First I had a couple of slices while the loaf was still warm. Then I started toasting it. I couldn’t stop eating it. Then making 2 loaves of bread became a weekly event. I’d eat it as toast for breakfast, grilled cheese at lunch and then I’d have more toast with cocoa in the evening. And I’m guessing the size of one slice of bread machine bread is equal to 1-1/2 slices of regular bread. I was out of control! Finally, I put the old machine back on its shelf in the basement. I look at it almost every day and dream of that bread.