On Tuesday, July 4, 2017 at 11:48:43 AM UTC-10, Sheldon wrote:
> On Tue, 4 Jul 2017 14:41:25 -0700 (PDT), dsi1 <dsi1yahoo.com>
> 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.

I hurt your feelings? So sad!