My namesake @k00b comes from the Persian kebab koobideh. I was a grown ass man the first time I had koobideh (a few years ago), yet it's been one of my favorite foods since. It's not a complicated food. It's onion pulp mixed with ground meat cooked over charcoal. My uncle cooking some for his friend's daughter's birthday:

The most annoying part of making koobideh is getting onion pulp. Traditionally, onions are probably hand chopped, hand masticated, then strained of the juice using cloth. Most aunties today (like mine) probably mash onions in a food processor, yet still strain the juice manually. The bottleneck to infinite koobideh, therefore, is getting the pulp separated from the juice easily. After making koobideh myself a few times, I began wondering if I could use a fruit juicer to get the pulp. (spoiler alert: you can!)

This week I bought one of the cheapest masticating juicers I could find on Amazon. I juiced pulped two onions today as a test. The juicer produced finer, drier pulp more easily than any manual straining method I've tried date.

Sadly, I forgot to check if we had any ground meat before pulping, so I'm left to experiment with what else one can do with onion pulp other than make koobideh. I decided to make mashed onions (think mashed potatoes but with onions instead) to accompany a steak tonight. But I suspect I'll find other uses where the onion flavor is welcome but the moisture is a hazard. Onion dip? Onion bread? Onion hashbrowns?

Another reason I'm so excited about mass producing onion pulp is that I suspect it's a superior substitute for oats, grains, breadcrumbs, and other absorbent, less flavorful fillers in dishes like meatloaf and meatballs. If it works in kabobs, why not in similar dishes? My next experiment will be seeing how well onion pulp freezes (I suspect very well), so we can begin using in it in these things we make more regularly.

I don't know what to do with the juice though. It could probably be mixed into a (literally) mean cocktail. My wife was joking that it looks like lemonade which got me thinking ... about adding sugar (lol). Anyone have any other ideas?