Comment on Some people prefer corn for some ungodly reason

simplejack@lemmy.world ⁨2⁩ ⁨weeks⁩ ago

• notabot@piefed.social ⁨2⁩ ⁨weeks⁩ ago

  I was a picky ass eater.

  That’s something we should all be picky about.

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  • ThePantser@sh.itjust.works ⁨2⁩ ⁨weeks⁩ ago

    Don’t kink shame, its only smellz

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    • ChicoSuave@lemmy.world ⁨2⁩ ⁨weeks⁩ ago

      They’re talking about having standards

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    • affenlehrer@feddit.org ⁨2⁩ ⁨weeks⁩ ago

      Schmalz

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  • criss_cross@lemmy.world ⁨2⁩ ⁨weeks⁩ ago

    A little corn kernel around the rim never hurt nobody

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    • ObviouslyNotBanana@piefed.world ⁨2⁩ ⁨weeks⁩ ago

      A corn kernel around the onion ring

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• foodandart@lemmy.zip ⁨2⁩ ⁨weeks⁩ ago

  :(

  Caramelized onions are soooo tasty!

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  • simplejack@lemmy.world ⁨2⁩ ⁨weeks⁩ ago

    Don’t get me wrong, I love onions as an adult. That said, I had a procedure a few years that fucked my ability to digest allium.

    I’m trying to eat fist fulls of probiotics to see if I can get back in the game.

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    • Catoblepas@piefed.blahaj.zone ⁨2⁩ ⁨weeks⁩ ago

      If it’s the oligosaccharides or fructans that are fucking you up, you can heat (not fry) onions in however much oil you’re okay with in your final dish, and then just remove the onions. The flavor compounds are oil soluble, but the oligosaccharides/fructans aren’t. Smaller pieces = more intense onion flavor.

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      • simplejack@lemmy.world ⁨2⁩ ⁨weeks⁩ ago

        Yeah, I’ve been experimenting with that as a solution. I can also mildly tolerate them if they’re cooked high hell or used as a powder. The more raw it is, the harder it is to digest.

        If I can dial the fructans down, I do a lot better.

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  • Ininewcrow@piefed.ca ⁨2⁩ ⁨weeks⁩ ago

    You can keep heating them slowly and caramelizing them until they turn in a jam …. that’s how good onions are.

    Or you could dehydrate them and use the crusty bits like bacon bits on all sorts of food.

    I always find it strange to hear people say they don’t like onions … I keep a large stock of onions in my kitchen all the time because they go into just about every recipe and you can cook, fry, bake or use them raw in all sorts of things.

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    • Mouselemming@sh.itjust.works ⁨2⁩ ⁨weeks⁩ ago

      I don’t mind the flavor but I hate that I’m an onion/garlic sweater. For days after eating garlic or most onions, I stink so badly no perfume or deodorant or antiperspirant can control it. As a girl growing up, it was a real problem, and once I was old enough to do my own cooking I started leaving them out, or using sweet onions when they were too important to exclude.

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      • jaybone@lemmy.zip ⁨2⁩ ⁨weeks⁩ ago

        Interesting then that wasabi or horseradish doesn’t affect you in similar ways.

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• kopasu22@lemmy.world ⁨2⁩ ⁨weeks⁩ ago

  This is my story except with cheese.

  Why did I have to start enjoying the taste of cheese?

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• smh@slrpnk.net ⁨2⁩ ⁨weeks⁩ ago

  My partner’s in the same boat.

  What’s wicked sad is he loves garlic but it doesn’t love him. He can have garlic oil but that’s about it (something to do with FODMAPs).

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  • simplejack@lemmy.world ⁨2⁩ ⁨weeks⁩ ago

    Might want to also try powers, cooking the shit out of the alliums, or cooking with the bulbs then removing the bulbs before serving. Get the flavor without the high FODMAP fructans.

    I’m also trying to see what I can do to build back the gut bacteria which would normally process that stuff correctly. Probiotics + slowly reintroducing the alliums over a long period of time.

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