Steak and Shake

Why isn’t there a printer link for your recipes so we can copy them off?

Actually Ron, there is, click on the share button. There is a print option.

Exactly how is this going to be Steak and Shake Chili when their chili has ABSOLUTELY NO onions in it?

I know, for several reasons. The main reason is anyone that has actually eaten there can see no onions plain as day.

As my Sicilian friend once said: “Onion. The main ingredient used by cooks that want to cover up the taste of their bland creation.”

If you think about it, it’s not far from the truth. Not to rant, but in Italy you’ll find a distinct lack of onions in most of their sauces, North or South.

You know, according to their ingredients you must be correct. http://sns-com.s3.amazonaws.com/pdfs/sept2010/SNS_Ingredient_and_Allergen.pdf , they do serve a lot of their chili with the onions.
I do not agree with your comment that onions only cover up bad flavor. I would not be certain what French Onion Soup would be covering up, I know, maybe bad beef broth. Any remarks that tend to knock out whole relms food/situations are best thought up from people who can only see in black and white.

AMEN !!!!, on that!

Says diced onion in the ingredient list…

You are correct. Please see the note.

No onions in S&S chili!

I agree with you on this. I love onions and onion flavor in most of my foods. I’ve even considered chocolate coverd onions. Individuals who dont have their minds open to new flavor options should probably stay away from most restaurant cooking especially Italian foods. How sicilian Chefs got into this im not sure. Chili is as american as it gets taking its roots from Chuck wagon cooks on the trial trying to server hot food that wasnt spoiled. Even they took advantage of wild onions found along the trail as fresh vegetables, and im sure at some point they were used in the chili as well as wild mushrooms. I guess our friend here relies totaly and completely on his recipes for the succesful results in his kitchen. Frankly I can cook and regularly change the ingredients in my recipes according to what is available in my refrigerator at the time. I do this because I understand the value of a recipe. It is the guidline to success or failure based on the talents of the person using it at the time.

we went to your resturant today and i ordered a cup of chili.it was the smallest cup i ever seen.you burgers are good , but forget the chili

we went to your resturant today and i ordered a cup of chili.it was the smallest cup i ever seen.you burgers are good , but forget the chili

we went to your resturant today and i ordered a cup of chili.it was the smallest cup i ever seen.you burgers are good , but forget the chili