> wrote in message
...
> 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.

I wouldn't like them like that in a salad. Moot point now since they're all
gone.