this post was submitted on 28 Aug 2024
39 points (93.3% liked)
Casual Conversation
1609 readers
396 users here now
Share a story, ask a question, or start a conversation about (almost) anything you desire. Maybe you'll make some friends in the process.
RULES
- Be respectful: no harassment, hate speech, bigotry, and/or trolling
- Keep the conversation nice and light hearted
- Encourage conversation in your post
- Avoid controversial topics such as politics or societal debates
- Keep it clean and SFW: No illegal content or anything gross and inappropriate
- No solicitation such as ads, promotional content, spam, surveys etc.
- Respect privacy: Don’t ask for or share any personal information
Casual conversation communities:
Related discussion-focused communities
- !actual_discussion@lemmy.ca
- !askmenover30@lemm.ee
- !dads@feddit.uk
- !letstalkaboutgames@feddit.uk
- !movies@lemm.ee
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
"Too much" ruins a burger. If I take a bite and a bunch of crap squeezes out of the backside of the bun, it's a problem.
I do pickles and onions only when i want a beefy burger without all the stuff.
Nice pickles are necessary for me (my partner and I make our own pickles, mmmmmm)
Onions I love, but I MUCH prefer them to be caramelized. It just takes me like an hour or two. But mmmmmmm
Have you ever tried the trick where you add baking soda to accelerate the Maillard reaction? Just a small pinch for a couple of onions, and you’re done in 15min or so. Too much and not as tasty.