The best way to enjoy summer is to set goals for yourself. The best
summer I ever had was when my friend Becky and I set a goal to eat at
every single restaurant on the 25 best cheap eats from Los Angeles
magazine. We failed to accomplish the goal, but is failure really such
a bad thing when you’re eating well on the way there?
This summer, I’ve come up with my first goal: learn how to successfully brew iced coffee, in other words, cold brew it. The first time I ever even heard about the concept was last year. A new coffee shop opened in the NYU hood called Think Coffee. I looked at the barista after my first sip and told him, “This is really amazing.” He looked me dead in the eye and said “That’s because we cold brew it for 24 hours. The way iced coffee should be made.” I’m not going to lie, I kind of have a thing for pretentious baristas. And I developed a major thing for Think iced coffee. But then Think got popular, and popularity to me means only one thing: crowded.
I woke up like I do any other morning, except for a nagging dream that came to me in my sleep and wouldn’t disappear until I did something about it.
Now, I generally steer clear of plastic cooking tools that look like the crap sold on tv at 3:00 am. It dices! It slices! Hey, guess what? I do too! But a client of mine had ripped a page from her Williams Sonoma catalog with a picture of a vegetable extruder and I was intrigued. I did some investigating and found one a little cheaper on Amazon made by Bitoni with the magic words… lifetime replacement warranty. Now we’re talkin’.
", and a couple of chefs from Spain – Ferran Adrià's "El Bulli Volumes 2003-2004", and Joan Roca's "Sous Vide". It sounded like a good idea at the time – assembling courtesy of Amazon.com the modern greats for a holiday feast using the latest sci-fi techniques of sous vide (cooking food in a vacuum packed pouch) – and then having at it. 
What these chefs failed to take into account – and the cause of their ire – was that I now see I don't possess any of the tools required to cook any of their recipes. They want to know why they are in my kitchen. I don't have a Polyscience Minipack-torre Model MVS31 Vacuum Sealer ($2025.00), a 8306C Model Thermal Circulating Bath ($1799.00), or even a functional spatula. I do have, however, from a previously deranged buying spree – 
As in a good movie with scenes of tears, laughs, and tasteful delights, your venture with onions will boast the same sentiments. Vidalia, Spanish, yellow, white and red - onions can and should be your flavor backbones in the kitchen.