On Tue, 4 Jul 2017 14:41:25 -0700 (PDT), dsi1 >
wrote:

>On Tuesday, July 4, 2017 at 10:45:53 AM UTC-10, Julie Bove wrote:
>> "dsi1" <dsi1yahoo.com> wrote in message
>> ...
>> On Tuesday, July 4, 2017 at 4:17:22 AM UTC-10, Sheldon wrote:
>> > On Tue, 4 Jul 2017 02:12:06 -0700 (PDT), dsi1 <dsiahoo.com>
>> > wrote:
>> >
>> > >On Monday, July 3, 2017 at 4:34:22 PM UTC-10, Julie Bove wrote:
>> > >> Anyone know where SF is?
>> > >>
>> > >> As I was caramelizing onions for my baked beans, I recall seeing a pic
>> > >> that
>> > >> someone posted of his caramelized onions. She told him that they were
>> > >> not
>> > >> caramelized but just browned. I think she based this on the cooking
>> > >> time
>> > >> which was I think less than an hour.
>> > >>
>> > >> Anyway... Was wondering what the difference was? My caramelized onions
>> > >> sure
>> > >> do look brown.
>> > >
>> > >You can brown onions and they will be caramelized to a degree. You can
>> > >also get a big heap of onions and cook that over low heat for a long time
>> > >turn them into a limp brown mass that doesn't look much like onions and
>> > >tastes very sweet with a mild and smooth onion taste. I've made an onion
>> > >frittata this way. It's pretty good but it takes more time than I want to
>> > >spend.
>> > >
>> > >The truth is that the onions will start getting sweet a long time before
>> > >it gets to that stage. If you want to call limp white onions
>> > >"caramelized" that's fine with me. Be warned that some people will find
>> > >that to be offensive. Those people should get a life.
>> >
>> > It's only the sugar contained in onions that gets caramelized... sweet
>> > onions like Vidalias work best. Were it not so darned fattening and
>> > unhealthful my favorite caramelized onions are those cooked in chicken
>> > fat/schmaltz... chilled makes an addictive spread for dark heavy
>> > breads. BTW, the heavy dark Eastern European breads are the *real*
>> > sour dough breads, that light airy thin crusted white bread that
>> > Frisconians call sour dough is crap... it's not even *real* bread...
>> > it's no more a real bread than cellulose is a real sponge.
>>
>> It's seems a big waste to caramelize sweet onions. I'd use the cheapest,
>> harshest, nasty ass, onions I could find. The ability to transform the nasty
>> to the sweet is the magic of caramelization.

Nasty does as nasty says.
That's why you're no kind of cook.... you need to be barred from the
kitchen and relagated to the out house. But of course I always knew
you are not someone who knows about cooking.