Food / Drink ... Personal Reflections ...
I am a bit of a “foodie”, albeit a vegetarian foodie. I’m also a health food nut. I don’t like all the salt and sugar and oils found in most processed food or restaurant take-out stuff (although once in a while, I do partake of a not-so-healthy meal while dining out, as a treat; the bad stuff definitely makes food very tasty!). In order to have a regular supply of healthy and enjoyable veggie food (not quite as delicious as the high-fat/sugar/salt stuff, but still pretty good), I do most of my own cooking. But that’s OK because I find cooking to be an opportunity for experimentation and creativity. So in addition to being a “foodie”, I’m also a “cook”.
Any cook who has done anything more than boil water knows that onions are essential to cooking. Onions show up in the cuisine of humans from around the planet. You can cook without onions, but it takes more work to come up with something tasty. Sure, some people just don’t like onions, and other people have medical conditions that require abstinence. Nonetheless, onions, along with garlic, are described as the “bedrock” and the “foundation” of cooking.
To be honest, I grew up in a mostly onion-less household. My father would get stomach problems from them, and so I was mostly unfamiliar with what onions do for soups, sauces, stews, salads, etc. When I did come across onions while in my childhood, I would avoid them, as they tasted too exotic. If I got a hamburger at a drive-in that had onions, I would open the bun and » continue reading …