Posadas [he/him, they/them]@hexbear.net to chapotraphouse@hexbear.netEnglish · edit-29 months agoJared "Cook"hexbear.netimagemessage-square56fedilinkarrow-up185arrow-down10file-text
arrow-up185arrow-down1imageJared "Cook"hexbear.netPosadas [he/him, they/them]@hexbear.net to chapotraphouse@hexbear.netEnglish · edit-29 months agomessage-square56fedilinkfile-text
minus-squareasg101 [none/use name, comrade/them]@hexbear.netlinkfedilinkEnglisharrow-up19·9 months agoYou can reduce that time with baking soda. https://www.onions-usa.org/onionista/faster-caramelized-onions-with-baking-soda/
minus-squareprivatized_sun [none/use name]@hexbear.netlinkfedilinkEnglisharrow-up16·edit-29 months ago onions-usa.org finance imperialist propaganda smh
minus-squareTrudeauCastroson [he/him]@hexbear.netlinkfedilinkEnglisharrow-up18·9 months agoOnions are one of the few things you cannot trade futures on in America because 100 years ago 2 guys crashed the onion market. Everything is finance imperialism, except onions because of one specific event.
minus-squareinvalidusernamelol [he/him]@hexbear.netlinkfedilinkEnglisharrow-up13·9 months agoI’ll remember that when I’m in a rush lol, I usually don’t mind because it gives me time to do other prep and chores. Caramelizing is great because it’s basically fire and forget
minus-squareasg101 [none/use name, comrade/them]@hexbear.netlinkfedilinkEnglisharrow-up14·9 months agoWell, there is a lot of stirring involved. I like to reduce that as much as possible.
You can reduce that time with baking soda.
https://www.onions-usa.org/onionista/faster-caramelized-onions-with-baking-soda/
finance imperialist propaganda smh
Onions are one of the few things you cannot trade futures on in America because 100 years ago 2 guys crashed the onion market.
Everything is finance imperialism, except onions because of one specific event.
I’ll remember that when I’m in a rush lol, I usually don’t mind because it gives me time to do other prep and chores. Caramelizing is great because it’s basically fire and forget
Well, there is a lot of stirring involved. I like to reduce that as much as possible.