4:47 to tell me to roast onions because roasted onions are tasty.
I agree with Addie, most youtube videos could be done more efficiently in half the time (or less) as you find yourself drumming your fingers on the counter waiting for the person to say something of importance.
Place onion without peeling in oven. Roast for one hour. Cut bottom off, remove peelings, enjoy.
And I typed that in less than a minute. I don't care about the history. History is not going to fill my belly.
James Towsend never set out to teach cooking, therefore his are not cooking videos. Originally, he set up a business to provide access to colonial era clothing, cookwear, and accouterments for "the living history community, historic sites, museums, theatrical productions, motion pictures, and television production companies". Cooking in the colonial style became a side passion for him and he only looked to share his interest with those who thought similarly. Feel free to pass his videos by.I hate You Tube demos where they talk more than when they cook...
And yet you've posted on and on about the history of Boston. Perhaps you don't enjoy Towsend because he isn't Boston-centric?...I don't care about the history. History is not going to fill my belly.
casey, I'm with you on the fill belly-fill head view of life. I'm often reading something online or a book (often of the cooking genre) while eating. Beats sitting in the living room with Himself watching something that doesn't interest me on the idiot box.
James Towsend never set out to teach cooking, therefore his are not cooking videos. Originally, he set up a business to provide access to colonial era clothing, cookwear, and accouterments for "the living history community, historic sites, museums, theatrical productions, motion pictures, and television production companies". Cooking in the colonial style became a side passion for him and he only looked to share his interest with those who thought similarly. Feel free to pass his videos by.
And yet you've posted on and on about the history of Boston. Perhaps you don't enjoy Towsend because he isn't Boston-centric?
Place onion without peeling in oven. Roast for one hour. Cut bottom off, remove peelings, enjoy.
And I typed that in less than a minute. I don't care about the history. History is not going to fill my belly.
casey, I'm with you on the fill belly-fill head view of life. I'm often reading something online or a book (often of the cooking genre) while eating. Beats sitting in the living room with Himself watching something that doesn't interest me on the idiot box.
James Towsend never set out to teach cooking, therefore his are not cooking videos. Originally, he set up a business to provide access to colonial era clothing, cookwear, and accouterments for "the living history community, historic sites, museums, theatrical productions, motion pictures, and television production companies". Cooking in the colonial style became a side passion for him and he only looked to share his interest with those who thought similarly. Feel free to pass his videos by.
And yet you've posted on and on about the history of Boston. Perhaps you don't enjoy Towsend because he isn't Boston-centric?
Okey, dokey.
One of my favorite ways to bake onions, especially Vidalias, is to peel, and core the stem end (using a fruit baller), then insert one beef bouillon cube and a teaspoon of butter, NO margarine into the cavity. One onion per person in this case. Place the onions, cavity up, in a baking dish. Add about a 1/4-inch of water in the dish, cover tightly with foil and bake at 350F for about an hour.
Omigosh! Soooooo good! Especially with steak or beef roast.