Recipes: Oven-Fried Onion Rings

July 10, 2006 D. H. McKee

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Good onion rings are hard to find. All too often, the onion rings that I get at diners or from the market are over-fried. The onion has gone way beyond tender and sweet and into the stage best described as flavorless and immaterial. The breading is usually so dominating that what little flavor is left in the overcooked onion requires intense concentration to identify. Even worse are the frozen supermarket onion rings that you reheat in the oven. They either come out soggy or, if the texture is right, they taste as if they were a reconstituted bread product with onion powder flavoring. When Cook’s Country Magazine published a new recipe for Oven-Fried Onion Rings involving saltines and kettle-cooked potato chips, I knew I needed to try it.
Cooking For Engineers – Test Recipes: Oven-Fried Onion Rings

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As a guy who occasionally curates art shows and wrangles artists together, I often have to edit and post artist bios, profile pictures, and artwork images. This can be a problem, since many artists and writers aren’t used to selling themselves. Artists rarely know how to present their art for display in a brochure, and writers aren’t used to writing about themselves.

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