August 2, 2015 — Methods & Techniques
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I should do. I’ve just done a calculation of the possible number of onions I have chopped in my life. It’s a lot of onions…
I have an old cookery text book (published in 1972) that shows a graphic of how to chop an onion. I bought the book on the basis of that diagram. In those early days of my culinary experience – text books were the only way for an aspiring cook to learn.
For those few in the know, chopping an onion was rather like performing a magic trick for the amusement and delight of friends. Indeed, there is a kind of magic in the way the onion dices itself – nature and man’s ingenuity cooperating in a sublime and masterful sleight of hand. Voila! Chopped onion.
I have changed the order from the original diagram. I felt that the horizontal cut was the most difficult and should be executed first – whilst the onion is as stable as possible.
There are two other critical factors:
A tasty cheat made in an instant!
At the heart of Mexican cooking is a proper Mexican corn tortilla.
This was an improvised quick dinner. I did not plan to post it, but it was so good I photographed it while we were eating it!
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