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

--

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

"graham" > wrote in message
...
> 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

that is what everybody uses them for.

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

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!



--

On Sunday, March 13, 2016 at 11:02:58 AM UTC-6, 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
>
> --

Dunno if it's true, but I heard years ago that shallots are a cross between onion and garlic. May be true, they certainly taste like it's a possibility!

John Kuthe...

"cshenk" > wrote in message
...
> 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 keep dried ones and add them to a variety of soups. I think they add a
depth of flavor. I use them in addition to whatever onion is already in
there.

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.

Potato salad and deviled ham come to mind.

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 wonder if you can dehydrate some to use later? No, I haven't tried it
because I don't buy them often. But I've seen Penzey's ads lately about
their new crop of dehy shallots so it might be an idea.

Along the same lines, I had a lot of garlic to use up so I roasted
several heads. I keep the roasted garlic in the freezer because it thaws
quickly and is just as good after being frozen as it was just after
roasting it.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

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

--

Food is our common ground, a universal experience
James Beard

On Sun, 13 Mar 2016 19:02:28 -0400, Cheryl >
wrote:

<snip>

>Along the same lines, I had a lot of garlic to use up so I roasted
>several heads. I keep the roasted garlic in the freezer because it thaws
>quickly and is just as good after being frozen as it was just after
>roasting it.

I might try that today as it's cooled down and I've just lit the
combustion stove to warm the house up a bit. Plus I have more garlic
than will keep just by hanging it, thanks

How do you store your roasted garlic in the freezer? Do you use
freezer bags or a hard plastic container?

On Sunday, March 13, 2016 at 3:24:30 PM UTC-5, Jeßus wrote:
>
> Potato salad and deviled ham come to mind.
>
>
They're really good in tuna salad as well. Nice
mild onion flavor without the accompanying dragon
breath the next morning. I would imagine they would
be fine in any cold 'salad' where you don't want
an overpowering onion flavor.

On Sunday, March 13, 2016 at 12:02:58 PM UTC-5, 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.
>
Shallots are very easy to grow. I planted them once, a few years ago,
and they've even spread a bit. Free shallots.
>
> Carol
>
>
--Bryan

On 3/13/2016 7:14 PM, Je�us wrote:

> On Sun, 13 Mar 2016 19:02:28 -0400, Cheryl >
> wrote:
>
> <snip>
>
>> Along the same lines, I had a lot of garlic to use up so I roasted
>> several heads. I keep the roasted garlic in the freezer because it thaws
>> quickly and is just as good after being frozen as it was just after
>> roasting it.
>
> I might try that today as it's cooled down and I've just lit the
> combustion stove to warm the house up a bit. Plus I have more garlic
> than will keep just by hanging it, thanks
>
> How do you store your roasted garlic in the freezer? Do you use
> freezer bags or a hard plastic container?
>
I've done both hard plastic container and foil. Either way works the
same for me.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On Sun, 13 Mar 2016 21:40:48 -0400, Cheryl >
wrote:

>On 3/13/2016 7:14 PM, Je?us wrote:
>
>> On Sun, 13 Mar 2016 19:02:28 -0400, Cheryl >
>> wrote:
>>
>> <snip>
>>
>>> Along the same lines, I had a lot of garlic to use up so I roasted
>>> several heads. I keep the roasted garlic in the freezer because it thaws
>>> quickly and is just as good after being frozen as it was just after
>>> roasting it.
>>
>> I might try that today as it's cooled down and I've just lit the
>> combustion stove to warm the house up a bit. Plus I have more garlic
>> than will keep just by hanging it, thanks
>>
>> How do you store your roasted garlic in the freezer? Do you use
>> freezer bags or a hard plastic container?
>>
>I've done both hard plastic container and foil. Either way works the
>same for me.

Thanks, I might go for the hard plastic container. Ovens up to temp
now so I'll put a few bulbs in.

On Sun, 13 Mar 2016 16:32:59 -0700 (PDT), "
> wrote:

>On Sunday, March 13, 2016 at 3:24:30 PM UTC-5, Jeßus wrote:
>>
>> Potato salad and deviled ham come to mind.
>>
>>
>They're really good in tuna salad as well. Nice
>mild onion flavor without the accompanying dragon
>breath the next morning.

'Dragon breath'...

>I would imagine they would
>be fine in any cold 'salad' where you don't want
>an overpowering onion flavor.

Agreed. In that sense they're much like chives, I suppose.

On 3/13/2016 10:21 PM, Je�us wrote:
> On Sun, 13 Mar 2016 21:40:48 -0400, Cheryl >
> wrote:
>
>> On 3/13/2016 7:14 PM, Je?us wrote:
>>
>>> On Sun, 13 Mar 2016 19:02:28 -0400, Cheryl >
>>> wrote:
>>>
>>> <snip>
>>>
>>>> Along the same lines, I had a lot of garlic to use up so I roasted
>>>> several heads. I keep the roasted garlic in the freezer because it thaws
>>>> quickly and is just as good after being frozen as it was just after
>>>> roasting it.
>>>
>>> I might try that today as it's cooled down and I've just lit the
>>> combustion stove to warm the house up a bit. Plus I have more garlic
>>> than will keep just by hanging it, thanks
>>>
>>> How do you store your roasted garlic in the freezer? Do you use
>>> freezer bags or a hard plastic container?
>>>
>> I've done both hard plastic container and foil. Either way works the
>> same for me.
>
> Thanks, I might go for the hard plastic container. Ovens up to temp
> now so I'll put a few bulbs in.
>
I learned my method online, where you slice the top part off of the
bulb, leave the paper part on but separate the cloves a bit. Pour on
some olive oil, then roast.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On Sunday, March 13, 2016 at 6:18:12 PM UTC-6, MisterDiddyWahDiddy wrote:
> On Sunday, March 13, 2016 at 12:02:58 PM UTC-5, 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.
> >
> Shallots are very easy to grow. I planted them once, a few years ago,
> and they've even spread a bit. Free shallots.
> >
> > Carol
> >
> >
> --Bryan

That is very cool, I'll have to do that. I have two big garden beds out front that need a LOT of work!I don't know how much will get done.

John Kuthe...

On Sun, 13 Mar 2016 22:27:55 -0400, Cheryl >
wrote:

>On 3/13/2016 10:21 PM, Je?us wrote:
>> On Sun, 13 Mar 2016 21:40:48 -0400, Cheryl >
>> wrote:
>>
>>> On 3/13/2016 7:14 PM, Je?us wrote:
>>>
>>>> On Sun, 13 Mar 2016 19:02:28 -0400, Cheryl >
>>>> wrote:
>>>>
>>>> <snip>
>>>>
>>>>> Along the same lines, I had a lot of garlic to use up so I roasted
>>>>> several heads. I keep the roasted garlic in the freezer because it thaws
>>>>> quickly and is just as good after being frozen as it was just after
>>>>> roasting it.
>>>>
>>>> I might try that today as it's cooled down and I've just lit the
>>>> combustion stove to warm the house up a bit. Plus I have more garlic
>>>> than will keep just by hanging it, thanks
>>>>
>>>> How do you store your roasted garlic in the freezer? Do you use
>>>> freezer bags or a hard plastic container?
>>>>
>>> I've done both hard plastic container and foil. Either way works the
>>> same for me.
>>
>> Thanks, I might go for the hard plastic container. Ovens up to temp
>> now so I'll put a few bulbs in.
>>
>I learned my method online, where you slice the top part off of the
>bulb, leave the paper part on but separate the cloves a bit. Pour on
>some olive oil, then roast.

I did almost all of that except for separating the cloves a bit...
that's a good idea. Still in the oven ATM.

wrote in rec.food.cooking:

> On Sunday, March 13, 2016 at 3:24:30 PM UTC-5, Jeßus wrote:
> >
> > Potato salad and deviled ham come to mind.
> >
> >
> They're really good in tuna salad as well. Nice
> mild onion flavor without the accompanying dragon
> breath the next morning. I would imagine they would
> be fine in any cold 'salad' where you don't want
> an overpowering onion flavor.

Ok! Thats a good use here too!


--

Cheryl wrote in rec.food.cooking:

> 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 wonder if you can dehydrate some to use later? No, I haven't tried
> it because I don't buy them often. But I've seen Penzey's ads lately
> about their new crop of dehy shallots so it might be an idea.
>
> Along the same lines, I had a lot of garlic to use up so I roasted
> several heads. I keep the roasted garlic in the freezer because it
> thaws quickly and is just as good after being frozen as it was just
> after roasting it.

I can work witht hat too!

Humm,

--

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

--

MisterDiddyWahDiddy wrote in rec.food.cooking:

> On Sunday, March 13, 2016 at 12:02:58 PM UTC-5, 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.
> >
> Shallots are very easy to grow. I planted them once, a few years
> ago, and they've even spread a bit. Free shallots.
> >
> > Carol
> >
> >
> --Bryan

I've planted 4 of them and will see what happens. They should come up
fine.



--

On 3/15/2016 8:13 PM, cshenk wrote:

> I've planted 4 of them and will see what happens. They should come up
> fine.

I cut an onion one time and the very next day the leftover in the fridge
had already sprouted. My niece took it out to my garden and planted it.
Unfortunately most of my property is in the shade so while it started to
grow, it didn't live long. I think I'm going to get some large pots and
planters this year for the deck where there is full sun most of the day
and let her plant whatever she wants.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

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