Try a fifth of Jack Daniels while preparing the recipe I gave you. You won't care if you're eating discarded Firestone tires off the hood of a Ford Explorer going 90 mph in reverse gear.
Seriously, I actually used to be exactly like you about onions; I couldn't stand to be in the same room with one. Then one day I found out from my mom that my dad was the same way and would never eat onions. And when we went out to eat, he would curse and mutter about the g**d**m onions, yada yada. I was emulating pop and didn't realize it until I was almost 40.
At the urging (insistance?) of my teenage daughter, I started out trying onion salt for flavoring in place of plain salt, then onion powder, dried chopped onions and finally fresh onions. Anyway, now that I'm 60 and almost grown up, I can't imagine very many meat or vegetable dishes that some kind of onion would not be at least a complement to, if not a very important ingredient. One of the cooking shows somewhere prepared a 4-onion creamed soup recipe that I tried at home and it was, as the silly-talk people say, "to die for!"
Try it gradually like I did. You'll like it. Growing up can be interesting, at any age.
ChefChas·phoodphilosopherforphoodheathens
btw, that garlic anchovy thing is pure Bravo Sierra as G.Gordon would say. I made it up as I typed it. If you do use that recipe, then the Jack Daniels + a stomach pump are absolute necessities. :)
Also, I am like you when it come to mushrooms. They were put on earth by the devil himself. My mouth can't stand the feel of a mushroom; it's the nearest plant thing (I know, it's actually a fungus, which is even worse to contemplate-athletes foot or crotch-rot for your palate) to squid or oysters. puke, gag, wrrrrrrrretch. Thank God my daughter doesn't live with me anymore. |
