Risking getting lectured by posting this on the internet but God I am not good at this.
Music Nerd, Author, Yote!
- She/they/it
30s/white/tired/coyote/&
Words are my favorite stim toy
You must log in to comment.
in reply to @CERESUltra's post:
i've never been one to care if they're "perfectly chopped" because the variation just means additional texture in a given food
Someone fucks with you about, be like "next time you cut the fuckin onions".
Or if worse comes to it, get a vegetable chopper and just be like "I'm fucking magic look at these tiny diced onion bits".
In the end, it's your food. If you'll eat it, it's damn fine enough.
It'll soften up the same in a pan, taste the same in a soup, or add flavor to a salad, the only time you have to worry is if you're making a salsa, you're good
It is being mixed into a casserole so it needs to be a bit more even, but thank you
Shifu voice: There is now a level zero.
But in seriousness, this looks alright for casual cooking. Food doesn’t need to be 5-star chef quality to be freaking delicious.
Part of it is that my wife is picky about onions and I'm trying to get them real fine
I’ve watched so many videos to get where I am today. You have to start somewhere!
As a Bad At Onions person, I found a ceramic knife really helped me. Extreme sharpness with zero maintenance means you can really just focus on getting the blade to start in the right spot and then it just kinda goes in a straight line without much force. And, they make the onions hurt your eyes less! (Also, the onions in the post are fine. I've served much worse.)