Best ORs I’ve ever had were down in Louisiana; the cook took two days to make each batch.
First day, each onion was hand-separated and battered and left in covered piles. Second day, they were re-battered and deep-fried and salted. Amazingly good and crisp.
Next time I visit Louisiana!
This Ken Matthews guy is not bad at all, better than that Larry O’Conner guy that
talks about his 4 kids non stop. He’s from Philly and Harrisburg, Shirley you’ve
heard him before?