LiberalHeart
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Sat Sep-23-06 08:38 PM
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Any onion experts here? I've got a question for you... |
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Seems like all the onions I buy lately are hot, over-powering sandwiches. "Sweet onions" aren't sweet. Vadalias used to be something I could count on to be so mild, I could eat them like apples, but no more. I've tried all the kinds the local grocery stores offer. No luck.
Is there a way to tame raw onion (i.e. calm down the heat without having to cook the onion)?
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flvegan
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Sat Sep-23-06 08:39 PM
Response to Original message |
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Not so hot, nor over-powering. Just good, sweet onion-y goodness.
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LiberalHeart
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Sat Sep-23-06 08:45 PM
Response to Reply #1 |
3. That's the most recent kind I've tried. Hot as hades. |
LeftyMom
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Sat Sep-23-06 08:40 PM
Response to Original message |
2. Could you slice them a bit thinner? |
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Onions get stronger flavor as they're stored. A new crop should come in soon, if I'm not mistaken. That should help a lot.
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LiberalHeart
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Sat Sep-23-06 08:48 PM
Response to Reply #2 |
6. I never knew that age has something to do with the strength. |
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I chopped the onion into little bits tonight and used very few, but right now my mouth tastes like I ate the whole farm. And a few of the animals.
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wickerwoman
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Sat Sep-23-06 08:47 PM
Response to Original message |
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works for me. I always put them in the fridge for an hour or so before I cut them. No tears and it seems to relax the heat a bit (at least while it's in my mouth.)
You could also try cutting them and then soaking them in cool water to crisp them up a bit before you eat them.
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grasswire
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Sat Sep-23-06 08:47 PM
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You can slice the onion and then soak it in a dish of sugar water. Just a spoon of sugar to 8 oz or so of water. Half an hour ought to do the trick, and it will be very mild.
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LiberalHeart
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Sat Sep-23-06 08:49 PM
Response to Reply #5 |
7. That sounds so logical! |
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I'm gonna go try it ... thanks.
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LiberalHeart
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Sun Sep-24-06 01:45 AM
Response to Reply #5 |
10. It took double the sugar and a lot longer wait -- but it worked. Thanks! |
grasswire
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Sun Sep-24-06 12:41 PM
Response to Reply #10 |
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And did you know that DU has a cooking forum? Whenever you have questions, there are lots of good folks over there.
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u4ic
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Sun Sep-24-06 01:33 AM
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I love super strong onions.
Unless they're straight from someone's garden, I often find store bought too weak.
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Robeson
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Sun Sep-24-06 01:37 AM
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...can't stand them. OK, flame away...
:hide:
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LiberalHeart
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Sun Sep-24-06 01:46 AM
Response to Reply #9 |
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I'm having onions, feta cheese, and kalmata olives right now. So yummy. I'll follow it with some spicy V-8. Guess I have a salt craving going on.
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bicentennial_baby
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Sun Sep-24-06 01:52 AM
Response to Reply #11 |
12. Kalamata, how I love you so.... |
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My favorite olive....Oh yum :9
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LiberalHeart
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Sun Sep-24-06 01:54 AM
Response to Reply #12 |
13. They're putting me in the poor house. ALWAYS have to have 'em on hand. |
lildreamer316
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Sun Sep-24-06 01:13 PM
Response to Reply #11 |
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Invite me over!! That sounds SO good...but you know; I would SO have a glass of good white with that.
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philosophie_en_rose
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Sun Sep-24-06 01:05 PM
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15. You could try growing your own. |
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Edited on Sun Sep-24-06 01:18 PM by philosophie_en_rose
Onions are surprisingly easy to grow, and little startup onions are only a dollar or two for a package of thirty or so.
Harvest them earlier and they'll be milder.
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trof
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Sun Sep-24-06 01:18 PM
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17. OK. 1. The flatter the sweeter. |
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The more globe shaped it is, the hotter it is. Don't ask me why, it just is.
2. Yellow are generally milder than white. Reds are usually the mildest of all, but FLAT! Not round.
3. Haven't seen any Vidalias in a while. Maybe out of season now. Can still find Texas Sweets, which are very nice.
Good onioning. ;-)
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BrotherBuzz
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Sun Sep-24-06 01:29 PM
Response to Reply #17 |
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One of the mysteries of the world, but it's true. :shrug:
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trof
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Sun Sep-24-06 01:40 PM
Response to Reply #19 |
20. All I know is my mother-in-law passed this bit of culinary education |
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down to Miz t., and she told me, and it's true. They're harder to get nice slices from, but they taste better if you're not going for the heat. :shrug:
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BrotherBuzz
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Sun Sep-24-06 01:23 PM
Response to Original message |
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Round pointy onions tend to have more 'heat', while the flatter one of the same variety are sweeter. I don't know why, but that's what I've observed and experienced.
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badgerpup
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Sun Sep-24-06 01:53 PM
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21. The strong hot ones are good keepers too... |
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The sweet ones, like vidalias don't keep for beans. Think you want to look for the Vidalias or the Sweet Spanish...and those are seasonal.
I've dehydrated yellow onions to keep on hand. These are the ones they sell in the 10lb bag at Costco and they are sooooo good that way you could eat them just like potato chips...until your stomach says "Hey, fool! Those are ONIONS you're snarfing down so merrily...
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