We will begin today with the comment of a certain husband, who told his wife that her attendance at our Wednesday newspaper food discussions “benefits my dinner table.” And so she passed on the compliment that is really for all of you: “Thanks for keeping us fed.”
Josh Lake, in quarantine, is dreaming of the Bloomin’ Onion popularized by Outback Steakhouse. He asked, “Is there a way to make an onion like that at home?” A lover of all things onion, he continued, “I am interested in any dishes that have onions as their main ingredient – not just a sautéed bit to begin a recipe.”
Mr. Lake kept on thinking. “I have read that there are three parts to a knife: the blade, the sharpener and the cutting board. In that context, sets of knives typically come with a sharpening steel. Does the steel sharpen adequately or do you need carbide or ceramic?”
QUICHE
Rhonda McDaniel of Flintstone, Georgia, “wanted to share a versatile quiche recipe that tastes great and does not have a soggy crust. I use frozen store-bought pie crusts and frozen chopped broccoli. I have enjoyed this recipe as a breakfast or dinner-with-a-salad meal many times. It comes from a 1985 Campbell’s soup recipe book. One thing I love about this recipe, and the others in this handy little book, is the mix-and-match chart that is included.