On Tue, 15 Mar 2016 19:12:07 -0500, "cshenk" > wrote:

>koko wrote in rec.food.cooking:
>
>> On Sun, 13 Mar 2016 12:02:55 -0500, "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 do Vietnamese cooking, and some recipes call for pickled shallots so
>> I try and keep them on hand.
>>
>> http://www.kokoscornerblog.com/mycor...-shallots.html
>> or
>> http://tinyurl.com/np2krv9
>>
>> koko
>
>I can work with that easy! Thanks

You are welcome ;-)

koko

--

Food is our common ground, a universal experience
James Beard