From the L.A. Times
The other day, I just couldn't shake the thought of slow-smoking some
ribs. I was in the mood for Memphis-style baby backs, the meat
fall-off-the-bone tender, a simple dry rub tantalizingly complicated
with deep hickory notes, the flavors drawn out with a tart
vinegar-Dijon mop.
There's a primal wonder to smoked food — that such depth of flavor can
come from so simple a technique. And then, of course, there's the lure
of the sunny afternoon spent in a lawn chair with a cold beer while
you're waiting, patiently, for the Weber to work its magic.
But then it started raining.
The audacity of winter. Even in Southern California, we have our
seasons. I took a good long look at my kettle grill through the kitchen
window as it rained, but those ribs wouldn't stop dancing through my
head, like a song that just wouldn't let go.
I love breakfast, but I also find it the easiest meal to skip. I get bored with traditional breakfast foods like eggs and cereal and pancakes day after day. Sometimes I eat leftovers from the previous night's dinner for breakfast but more frequently I just skip it entirely. I know skipping breakfast is not a good idea and so I'm always looking for tasty breakfast solutions, especially ones that take little time to prepare.
It feels like Week 19 of the heat wave. Seriously, ridiculous. It’s too hot to stay in and cook. Baking seems ludicrous. Even making a pot of chili in the afternoon (to serve later with grilled hot dogs or hamburgers) feels like too much – which reminded me of the Cuisinart. It sits on the counter every day and we rarely use it. Why did I forget about the Cuisinart?
As in a good movie with scenes of tears, laughs, and tasteful delights, your venture with onions will boast the same sentiments. Vidalia, Spanish, yellow, white and red - onions can and should be your flavor backbones in the kitchen.