graham wrote in rec.food.cooking:

> On 13/03/2016 11:02 AM, 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 use them where a more delicate onion flavour is needed such as in
> the seafood lasagne I make every xmas. Graham

Ok! More delicate. Maybe make a sauce with them for snow crab leg
dipping? Thats an idea!



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