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"Haring without onions is like A Cappella; there is much greater risk, but when it's done right, it's fulfilling."
"Without onions there would be no gastronomic art."
"The fullest flavor of the onion can only achieve declension through the slowest and most methodical methods of cooking".
Photo © Whole Foods Market
I get to make the rules. They're very simple:
- No onions, leeks, spring onions, green onions, scallions or shallots. No, not a one.
- Garlic is fine.
- I don't promise to use every recipe submitted - particularly if it contains another ingredient I dislike. Fans of aubergines, bananas, carambola, monkfish, squirrel, turnips, spinach, mustard, sweetbreads and beetroot - to name a few - might wish to bear this in mind.
- On the other hand, I might, if I feel like it.
- Simplicity is the key; if it's going to take a half hour to lay out all the ingredients before I start, I'm off to the take-away.
- If I do use a recipe, I'll acknowledge its source - if you want me to. Email addresses etc. will not be posted on the site.
- If you don't approve of the rules, set up your own benign dictatorship; it's not hard to do.
Not just recipes, either; if you have a favourite book or website on the subject, let me know!