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Started By
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Gimme some onion knowledge
Posted on 10/24/15 at 2:09 pm
Posted on 10/24/15 at 2:09 pm
I cook a lot, and just about everything I do cook has onions in it. They make everything better.
But the other day I was standing at the grocery store in the produce section looking at the array of varieties of onions they had when I realized I really don't know if there's reason to pick between yellow, white, sweet, and whatever else they have. I guess I just always usually pick yellow onions because my dad taught me how to cook and that's what he always used.
So, should I be using yellows for some dishes and white for others? Is one better for smothered venison and another for say, Mexican food?
Are sweet vidalia onions better than either?
Gimme the down low.
But the other day I was standing at the grocery store in the produce section looking at the array of varieties of onions they had when I realized I really don't know if there's reason to pick between yellow, white, sweet, and whatever else they have. I guess I just always usually pick yellow onions because my dad taught me how to cook and that's what he always used.
So, should I be using yellows for some dishes and white for others? Is one better for smothered venison and another for say, Mexican food?
Are sweet vidalia onions better than either?
Gimme the down low.
Posted on 10/24/15 at 4:58 pm to JimMorrison
I honestly believe that the shallot is the most underutilized food item in an American kitchen. More people should get to know these little gems.
They can be expensive at a store like Albertson's or Whole Foods, but if you've got a Fresh Pickins, Aldi, a farmers market, etc. they can be very reasonably priced.
Want to impress someone but aren't an experienced cook? Make an easy to prepare beurre blanc sauce using shallots.
When preparing a salsa, I'm grabbing a red onion.
They can be expensive at a store like Albertson's or Whole Foods, but if you've got a Fresh Pickins, Aldi, a farmers market, etc. they can be very reasonably priced.
Want to impress someone but aren't an experienced cook? Make an easy to prepare beurre blanc sauce using shallots.
When preparing a salsa, I'm grabbing a red onion.
Posted on 10/24/15 at 5:01 pm to JimMorrison
JimMorrisons post says it all.
Posted on 10/24/15 at 5:21 pm to Degas
quote:
I honestly believe that the shallot is the most underutilized food item in an American kitchen. More people should get to know these little gems.
When I was growing up we had a huge garden, and shallots were always on the menu. I agree, they're really good.
I have some wild one's growing around my gardenia bush that I use sometimes.
Posted on 10/24/15 at 5:25 pm to Degas
quote:
honestly believe that the shallot is the most underutilized food item in an American kitchen
The shallot is VERY expensive.
Posted on 10/24/15 at 7:14 pm to Degas
quote:
shallots
quote:That's the reason I don't used them more. They're cheap at international markets, though.
They can be expensive at a store like Albertson's or Whole Foods, but if you've got a Fresh Pickins, Aldi, a farmers market, etc. they can be very reasonably priced.
This post was edited on 10/24/15 at 7:15 pm
Posted on 10/25/15 at 1:29 pm to Stadium Rat
Shallots are easy to grow and do fine here in LA. If you've got a small area of land available, grow your own.
Posted on 10/25/15 at 1:43 pm to Sayre
What Jim says is more or less correct, but as a personal preference I tend to use more white. As the graphic indicates, they have a more pronounced flavor, and I really appreciate that. But again, that's a personal preference.
Posted on 10/25/15 at 3:55 pm to Sayre
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