POLL: The Shape Of the Sandwich Onion - Rings or Diced?

I got to thinking of just how "critical" certain shapes/textures are to the foods we/I enjoy.

Onions is a top example for me.

It is one of those "accent foods" that is a staple to any good burger, hot dog, steak sandwich that I might eat. One would think that if you like an onion then you'll like it regardless of how it's cut. Yet, I find the onion to be a prime case of texture and even psychology making all the difference in how it is enjoyed.

Quite simply, I prefer diced onions on any burger or food item. I'm not a fan of the thick rings that are merely sliced in circular fashion. My guess is that this has something to do with the impression of surface area tasted on the onion. I find the tiny diced bits to "harmonize" better within the burger's overall ingredients and feel that diced onions don't over-saturate the mouth with onion flavor as much as the bigger ring slices. In other words, diced onions seem to spread out their flavoring better while also being less "intense" or strong in any given bite. Somehow, the same onion cut into rings can give a whole different/stronger taste to the same burger.

I also love finely diced onions on a hot dog (for instance) instead of the bigger sliced "chunks" or onion pieces that sometimes are cut for such foods. I also tend to like sauteed and caramelized onions and thus diced onions seem to suit such actions better (at least in the foods I enjoy most).

In summary, it can be fascinating how textures and shapes of certain foods can impact our impression of taste and overall enjoyment. The onion may be a prime example of this but it isn't the only one! Some other foods that I distinctly find "different" just because of their texture or use include:

Apples over Applesauce - I enjoy a fresh apple. I just don't like the mushy/sweetened texture of applesauce however. One actually tastes quite different than the other to me...

Hard Tacos (shells) over Soft - Another big one for me. I need the CRUNCH! There's also the element of the CORN taste in a hard shell mingling with the beef, cheese, etc. I don't get that preferred corn crunch with the soft, flour tortilla. To me that "corn crunch" is kind of what makes a taco a "taco" and so its never quite the same when the hard shell isn't there...

Tomato Sauce over Tomatoes - This is sort of the opposite situation of my apple over applesauce preference. In this case the "sauce" wins. I enjoy certain Italian foods and pizzas thus my idea of the tomatoe's zenith exists in sauce form. On the other hand, I rarely eat a real, fresh tomato. It just isn't the same tasty thing to me in its original form for some reason...

Hard Ice Cream over Soft (melted) - Another big texture/shape thing going on here. I prefer the very hard, parlor-style ice cream where the texture is near solid, gummy-like (in the positive sense), you can bite or lick it and the ice cream is firm and frigid. I'll eat a soft serve cone as well but its really a different thing to me. I miss the chewy hardness texture and find it to just be more like a tasty sugar cream soup rather than ICE CREAM. Both have their place but I'm definitely more in the hard/chewy camp.

Well, that's probably enough rambling and lists for now. Feel free to place your own "onion vote" or add to the above list

Jeff

I voted "Other" because you didn't include a category such as "Depends on the sandwich". I like slices on hamburgers and most lunchmeat sandwiches (think liverwurst) on "regular" shaped bread, as opposed to, say, a nice crusty submarine roll, where I like everything diced. Regarding tomatoes, I love a good, fresh tomato sandwich. Too bad it's so hard to find one this time of year.

I voted "Other" because you didn't include a category such as "Depends on the sandwich". I like slices on hamburgers and most lunchmeat sandwiches (think liverwurst) on "regular" shaped bread, as opposed to, say, a nice crusty submarine roll, where I like everything diced. Regarding tomatoes, I love a good, fresh tomato sandwich. Too bad it's so hard to find one this time of year.

I'd be happy to add it as an option although I wouldn't have the power to erase your vote under "other" so I suppose I'll just have to let it stand as is. But, rest assured, it's still a vote that counts!

Jeff

Depends. What is the onion working with, what kind of taste and texture do you want, and (not least) what's in the fridge?
On a hot dog, finely diced white onion. On a hamburger, a thin (nearly transparent) slice or two of red onion or sweet yellow onion - ideally a slice of each, summing to about 1/8" total thickness. In a salad, what kind of salad - a hearty green salad, diced; a fruit salad, slender decorative crisp rings.

John

Depends. What is the onion working with, what kind of taste and texture do you want, and (not least) what's in the fridge?
On a hot dog, finely diced white onion. On a hamburger, a thin (nearly transparent) slice or two of red onion or sweet yellow onion - ideally a slice of each, summing to about 1/8" total thickness. In a salad, what kind of salad - a hearty green salad, diced; a fruit salad, slender decorative crisp rings.

John

Perhaps my sensitivity to what the food item is was badly lacking when setting this up. I guess I figured that generally speaking one cut was typically more preferred or dominant to most, at least where just a standard burger or a sandwich is concerned.

I must just be too lopsided in my own tastes that the sandwich type didnt really occur to me at all. I don't have a burger or sandwich where I wouldn't prefer diced onions. If it's a burger, diced. If it's a steak and onion, diced. If it's a steak and onion on a ROLL, still diced. And in the event I come across subs or deli-type sandwiches where the onions are almost universally in ring or strip form, I often just remove the onion! With me it's generally a very clear-cut preference (pun intended), regardless of sandwich type.

However, I probably should've added a "depends on sandwich" option. But I guess that's why I always make sure to include that "other" button as a saving grace in such situations. It serves as a fitting option for anything that the author wasn't bright enough to think of in the first place...

Jeff

Depends. Also sometimes I prefer raw onions; other times I prefer sauteed onions.

On the other hand, I rarely eat a real, fresh tomato. It just isn't the same tasty thing to me in its original form for some reason...

Too acidic?

I personally love tomatoes in all forms and consider them Gods Gift to Humans, but I have heard this before from people who don't like raw tomatoes.

The taco thing was interesting. I assume you know that those hard shells are an American invention and technically speaking aren't 'tacos' at all. But of course food does evolve, call them Tex-Mex or whatever...

You need to add an option for "amorphous". I don't really like onions on a sandwich unless they're grilled, sauteed, caramelized, etc.

I'm not fond of raw onions on anything, but give me a tomato fresh from the garden and I'm in ectasy!

I chose other as well because I don't eat raw onions.

My preference is a thick ring or two of a crunchy sweet or red onion on a sandwich. Especially with tuna on soft rye, or a well-charred burger.
The exception would be an Italian sub. Then I like them as John describes--so thin they are pretty much transparent.

[Jenise]

There's an alternative to both onion situations you mention, and it's the one I usually prefer: thin slivers. So, thin crescent shaped slices that aren't prone to tumble out of the sandwich like diced but which are not connected in 'rings' like a thick slice where a single bite can pull the whole ring out. Thicker rings, but not too thick--only if it's a good onion, and only on burgers. Rings are really suited only to round sandwiches anyway.

Re tacos: you northeasterners always amuse me when you discuss Mexican food, which is clearly a whole different animal to those of us who live (or have lived) in southern border states. Now mind you, we don't always agree among ourselves on certain details and that's due to regional variations, but we do seem to agree on the basic concepts. Anyway, hard corn and soft flour, as Rahsaan implies, aren't the only taco shells and in fact so far as I know neither is true Mexican--that would be soft corn--smaller diameter tortillas maybe 4.5" instead of 6", and used in pairs to create a thicker wall.

I have a coworker who eats raw onion the same way a normal person would eat an apple. He cuts the whole raw onion into quarters and chomps them right down. I keep a tin of Altoids on my desk just for when he comes into my office.

"Altoid, Jim? Really, please have one."

Liverwurst, a slice of Bermuda onion, brown mustard, on toasted Rye. Sliced on burgers too.

I voted for diced because I like sauteed chopped onions on burgers, and minced raw onions on chile or chile dogs.

On the other hand, I rarely eat a real, fresh tomato. It just isn't the same tasty thing to me in its original form for some reason...

Too acidic?

I personally love tomatoes in all forms and consider them Gods Gift to Humans, but I have heard this before from people who don't like raw tomatoes.

The taco thing was interesting. I assume you know that those hard shells are an American invention and technically speaking aren't 'tacos' at all. But of course food does evolve, call them Tex-Mex or whatever...

Yeah, I'm not sure if it's the acidity so much or just the mushy texture and off-taste of fresh tomatoes. I just can't seem to get into raw/fresh ones. I'm the same way with watermelons on the fruit end (although I heard a tomato is technically a fruit as well?). Something about that watery mush impression I just don't like for some reason. I love citrus fruits though!

Jeff

Raw, on a sandwich = sliced. Smaller pieces tend to fall out....

Oh, and let me add: Raw tomatoes are wonderful. Cooked tomatoes are wonderful. Dried tomatoes are wonderful.

You need to add an option for "amorphous". I don't really like onions on a sandwich unless they're grilled, sauteed, caramelized, etc.

Oh I'm with you there! In an ideal world, my favorite burgers not only have diced onions but they are sauteed, caramelized, or otherwise deliciously enhanced.

I was just polling the preferences as to how burger/sandwich onions are popularly cut in terms of mere shape.

Jeff

This is a biggie for me. How something is sliced, diced chopped or minced is a stickler. On a burger, must be rings. But, never a thick slice, unless it's grilled! Thin slices always (I'm with John here, about 1/8"). If in fruit (or other) salad, diced, but give me those thinner slices first, then dice, unless it Panzenella or Greek salad -- 1/4" half-ring slices. On a hotdog, which I eat maybe once a year, diced (a bit chunkier), smothered with sauerkraut!

There's an alternative to both onion situations you mention, and it's the one I usually prefer: thin slivers. So, thin crescent shaped slices that aren't prone to tumble out of the sandwich like diced but which are not connected in 'rings' like a thick slice where a single bite can pull the whole ring out. Thicker rings, and not too thick--only if it's a good onion, and only on burgers. Rings are really suited only to round sandwiches anyway.

Re tacos: you northeasterners always amuse me when you discuss Mexican food, which is clearly a whole different animal to those of us who live (or have lived) in southern border states. Now mind you, we don't always agree among ourselves on certain details and that's due to regional variations, but we do seem to agree on the basic concepts. Anyway, hard corn and soft flour, as Rahsaan implies, aren't the only taco shells and in fact so far as I know neither is true Mexican--that would be soft corn--smaller diameter tortillas maybe 4.5" instead of 6", and used in pairs to create a thicker wall.

Yeah, you'll have to forgive my "American-Mexican" tastes when it comes to Mexican

Indeed, in this region, the biggest "taco" differences do seem to rest predominately in the hard shell vs soft shell debate, thus my mentioning of that in terms of texture-dependant foods. Of course, my intent wasn't to imply that I think hard tacos are "pure" Mexican but rather just to mention that as far as the "popular commercial or homemade taco" goes, the crunch of corn is my preference over the corn-less soft shell.

But, as mentioned before, I tend to have very pedestrian/un-fancy tastes a lot of times. I also find deep dish (Chicago) pizza to be the "ideal" type of pizza (when it's at its finest) even though I understand that style isn't what traditional pizza is intended as...

As I often like to say, just call me crazy...

Jeff

But, as mentioned before, I tend to have very pedestrian/un-fancy tastes a lot of times. I also find deep dish (Chicago) pizza to be the "ideal" type of pizza (when it's at its finest) even though I understand that style isn't what traditional pizza is intended as...

????

Traditional pizza and traditional tacos are pretty pedestrian common un-fancy foods. Hardly haute cuisine.

Not sure why your pedestrian tendencies would prohibit you from enjoying the traditional versions?

(Although I'm not saying you should eat anything you don't want to!)

Traditional pizza and traditional tacos are pretty pedestrian common un-fancy foods. Hardly haute cuisine.

I just meant that, at least around here in my region (if not most of the general US as a whole), I find "tacos" to dominate more in a commercial hard shell form and not in the authentic form. When I say "pedestrian", I just mean my experiences and thus my taste for some of these foods are of the more popular/everyday style.

Not sure why your pedestrian tendencies would prohibit you from enjoying the traditional versions?

[/quote]

They don't prohibit me at all. If I enjoyed the traditional pizzas/tacos better and if those were the styles that were more available and common here then I certainly wouldn't feel prohibited to enjoying them.

I was actually poking fun at myself with the pedestrian term to be. In the sense that I was just openly admitting that I sometimes find comfort and preference in certain foods that are more "commercial", popular, un-authentic...

Jeff