On 6/15/2013 2:03 AM, sf wrote:
> On Fri, 14 Jun 2013 19:29:17 -0400, jmcquown >
> wrote:
>
>> On 6/14/2013 4:30 PM, sf wrote:
>>> On Fri, 14 Jun 2013 12:17:23 -0400, jmcquown >
>>> wrote:
>>>
>>>> On 6/14/2013 9:23 AM, sf wrote:
>>>>> On Fri, 14 Jun 2013 08:56:06 -0400, jmcquown >
>>>>> wrote:
>>>>>
>>>>>> On 6/14/2013 2:58 AM, sf wrote:
>>>>>>> Tasty and easy if you like ginger and soy sauce.
>>>>>>>
>>>>>>> Chicken Thighs with Lemon, Honey & Ginger
>>>>>>> http://reciperebuild.com/recipes/mai...-honey-ginger/
>>>>>>>
>>>>>>
>>>>> YW I never used rosemary before I grew it myself. I have a huge
>>>>> plant next to the house, so I keep some chopped up & ready to go at
>>>>> all times. Rosemary is particularly good mixed with lemon juice,
>>>>> fresh garlic and olive oil to use as a rub on lamb (the mixture also
>>>>> works well with chicken).
>>>>>
>>>>>
>>>> I use it on lamb with OO and garlic, sure. Not sure how it computes
>>>> with ginger and soy sauce.
>>>>
>>>
>>> It got lost in all the other strong flavors, so I decided I wouldn't
>>> bother doing it again. I'm still wondering why the recipe didn't call
>>> for garlic or onion.
>>>
>> Good, then I won't bother with rosemary. As for the garlic, that's a
>> good question. Seems it would be a natural in a recipe like this. And
>> perhaps shallots.
>>
> Shallots would be an East Coast thing, being closer to France/Europe.
> We have them out here but I don't use them much and can't figure out
> what's so special about them when I do. I used onion (the over grown
> cipollini type).
>

The shallot is a wonderful thing, midway between garlic and sweet onion
on taste, and it has that lovely purple color.

If you enjoy Vietnamese the prospect of briefly deep-fried shallots
sprinkled over grilled meats and rice noodles is heaven-sent.

And they're delicious in pan gravy or mustard-creme base sauces as well.

Huge fan of the shallot I am.