Put your 5 favorite food but specifically and in order. The number one is your favorite!:
5.Grilled Chicken Wings with some honey and mild spicy. 4.Oily and crispy fries like the ones from swish chalet. 3.Crispy and oily chicken nuggets. 2.Hubba Bubba Gum 1.ICE CREAM from dairy queen, with caramel and vanilla and oreos.
Key lime cheesecake /w graham cracker crust and a Kirschwasser blackberry sauce on the side. The bittersweetness of the blackberries, accentuated by the kirschwasser, blends together fantastically with the tang in the cheesecake and the creamy texture- along with the spicily sweet crunch of the crust, it's a wondrous dessert.
never had that... And as you say your pallet does seem more refined than the average 12 year old.
3. Portabella mushroom soup with black pepper and aged Sherry in a creamy broth. Creamy, has bite. . .it's awesome.
good choice on the choice of mushroom for the mushroom soup. The mushroom has a mild flavor, the cream brings out a bold edge, and the sherry, (propose a 1998 amontillado) gives it a sharper taste.
vidalia onions
uhh would not choose vidalia onions.... no no no... probably an egyptian onion would do better. Drier taste would fit better with the sausage.
uhh would not choose vidalia onions.... no no no... probably an egyptian onion would do better. Drier taste would fit better with the sausage.
The seasoning on the panini roll provides the neded dryness, yet leaves a need for a slight sweetness- which is supplied by the vidalia onion. It works together surprisingly well.
The seasoning on the panini roll provides the neded dryness,
no sir that is to risky, a dry panini roll, says that the chef does not care about the customer, you want the egyptian onion to compliment the sausage, not to compliment the bread. This is again imo, but it makes more sense that the panini is thought of an "edible plate" rather than an actual part of the dish. The vidalia onion is better off cooked into stews so there is no need of putting a little bit of sugar to counter balance the high sodium count.
Believe me, it works well together surprisingly well- the blend of seasonings on both the panini and the sausage is very unique and olays a pretty major role in the flavor of the dish. And the blend of seasonings just so happens to compliment the sausage AND the onion well- in different ways. It's sort of like you have two main tastes in the dish- a tangy, yet dry sweetness and a spicy, hearty main flavor. Once again, I thought it wouldn't work until I tried it- and it combines into a dish greater than the sum of it's parts.
The panini is also used rather unconventionally- as a bun rahter than an 'edible plate' as you called it- and the panini has to be dry or the sausage's juiciness will upset the delicate balance of flavors.
The panini is also used rather unconventionally- as a bun rahter than an 'edible plate' as you called it- and the panini has to be dry or the sausage's juiciness will upset the delicate balance of flavors.
dry tastes usually mean that it doesn't have that much flavor and it feels dry, not actually "dry" (I know what you mean soggy panini sounds horrible) I meant dry as in not overwhelming, as the onion is supposed to compliment not have its own taste.
It's not too hearty- it works impressively. And my tastes are more geared toward spice and tang- I consider sweetness to be beszt used to accentuate other flavors. And it does in that dish, impressivley so- don't knock it till you try it.
i mean that it has a dry texture to it- which is offset well by the vidalia onion and sausage. It's kind of like a slideshow of texture along with solid main flavors. It's a very singular taste.
sorry for the triple post, but the onion both compliments and has it's own flavor- it compliments the spicy brown mustard and the sausage, and also adds a slight sweet spin to the overall meal.
I've tried it out. So the only way your dish could work if it is super fine chopped onions. I mean very fine. Otherwise it is too strong. I baked it for a bit to bring out the juices from the sausage (I substituted for a Chinese sausage that most resembled yours).
It's a very unconventional dish, really- and seasoning plays a HUGE part in it. And the onions are meant to be chopped finely, or to be used in small amounts, to ensure that is accentuates the flavors as best as possible. And the sausage is grilled with my dad's secret grilling technique~ (he;s an amazing griller. He's been grilling stuff for about 37 years now.) It requires a very delicate balance of ingredients, but it pays off wondrously if you do it right. It IS a risky dish- but if it's successful, it more than pays off.
I rate it 8/10 on the DDX food stuffs scale. (gl ever finding a dish that deserves a 10, there is one, that I have rated a 10. I will look for the recipe in my "fuud box" (yes I know... I labeled it "fuud" I thought I was cool back then).
