This week has been an absolute whirlwind for me over here at From James to Jamie(fromjamestojamie.wordpress.com) . On top of changing WordPress themes to a much more reader-friendly – and stats-friendly – version, I finally had a photo accepted by Foodgawker! As a result, Isetting new records for views and visitors, and I also added new places to my list of countries that have viewed my blog! For non-bloggers, that may not sound all that exciting, but for a new blogger like myself, I nearly peed my pants with excitement.
I read a post from a very successful blogger last week, where they talked about the first time they hit a particular statistical milestone, and how they can still remember the day. I don’t think I’ll ever forget this past Friday, when my food was finally considered as gawk-worthy, and the excitement that followed from the influx of Foodgawker-related readership.
However, even more important, exciting, momentous, etc., is the discovery that I made on Saturday night while hosting a barbeque for Mateja’s birthday. We’d originally planned to head up to Cultus Lake Provincial Park, located only about 10 minutes from home, and host a little shindig down by the water. The weather having decided differently than us, threatened that idea in ominous forecasts all week. To stay on the safe side, we changed plans and invited everybody back to our house. Expecting a few more than our actual turnout, and expecting the extra difficulty of using other people’s BBQs to cook (had we stuck with the plan to be up at the lake), we opted for store-bought burgers. Having no opportunity then to wow our friends on the protein front, I looked for something interesting I could add to the mix.
That’s where my “discovery” comes into play, as it was then that I became aware that good homemade onion rings are possible! I mean, if a restaurant can create a side of onion rings, then obviously so can a home cook – it’s just that I’d never heard of it actually being done before. I figured it was something that you could try, and they might even be half-decent, but they wouldn’t compare to the powerhouses such as my all-time favourite, A&W. Boy was I wrong – and in the tastiest way possible.
As I said, I figured that one could at least try, and so that’s what I did. I used the recipe from my very first search result on Google, Old Fashioned Onion Rings from AllRecipes. I adjusted it only slightly, and ended up with an amazing result!
I decided to use two large sweet onions instead of one, though I was picky with which parts I used, so it probably ended up being equivalent. As I didn’t have a deep fryer and merely guessed at how hot my oil was, I cooked them more by sight than by suggested cooking time. Finally, when the rings were cooling down after deep frying, I ground some Himalayan pink salt directly overtop to season (which the recipe called for, but without specifying whether table, salt, kosher, or other).
These things received rave reviews, and I’m already looking for reasonable opportunities to make them again. I know I could totally whip up a batch again tonight, but that’s a slope I don’t want to attempt standing on. As they say, everything in moderation, right?
PLEASE, USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.