Lunch today began last night when I chopped a small onion for some pork meat balls that I decided not to use. Along with the washing up, my little, chopped onion sat out for the rest of the evening while I attended to more pressing matters of reviewing the World of Warcraft episode of South Park. The next day, breakfast came and went. Cows were moved. Hay was laid out. Market was complete. When lunch rolled around, I decided to do a little song and dance with my pre-chopped onion and ground pork.

I’m a bit tired today so consequently I did everything wrong. But one right that happened were the onions. After a slow, hot butter bath, then removed, then added back in after the pork was browned, my onions went crispy.

Those crispy onions worked their crunchy magic until lunch tasted right. Yum was had by all ( well me because Lucy had fishsticks and Brent had leftover beef curry ). My crispy onions will come out and play again very soon.

Though the plate appeal has a soft, dark brown bits-n-bobs look, the texture was amazing.

In this dish:
Ground pork
Onions
Garlic
Ginger
Brussel Sprouts
Pine Nuts

Fats:
Butter
Lard