On 3/13/2016 1:02 PM, cshenk wrote:
> They had a good sale at American Asian (local place) and I got a whole
> lb of them for 2.69.
>
> I am not normally a shallot user because they were expensive and the
> few (very few) trials didnt show anything really special about them.
>
> I could use some ideas where the use of a shallot actually *makes a
> difference* and if the greens grown from a bulb (assume used like a
> green onion) have any special taste to them?
>
> BTW, I can google with the best of us so please, no links to anything
> unless you have actually cooked it and found the shallot made a
> difference.
>
> Carol
>
I've never bought an "overload" of shallots. However, they are quite
nice when chopped and added to simmering lamb shanks or oxtails.

IMHO they taste like a cross between garlic and small sweet onions. A
little browning in oil or butter brings out the scent and taste of
shallots. Having said that, I don't buy them unless I have a specific
"recipe" in mind.

Jill