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

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