On Wednesday, October 15, 2014 3:59:25 PM UTC-7, Mark Thorson wrote:
> Julie Bove wrote:
>
> > They didn't make my eyes water! I just found it odd that when I got them,
> > about 2 weeks ago, they were mild and sweet. They still look and smell the
> > same but the heat had increased so much that I couldn't eat them.
>
> I find the core and the thin outer layers
> to be the hottest, but the thick-fleshed
> layers between the core and outer layers
> tend to be the mildest. Maybe you could
> salvage these shallots by only using the
> thick-fleshed part.

Sauteing makes all alliums less pungent, so I would chop and saute in
a little olive oil, then add to the salad.