On Tue, 4 Jul 2017 02:12:06 -0700 (PDT), dsi1 >
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.

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.

"dsi1" > 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.

---

That's what I read online.

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.
>
> ---
>
> That's what I read online.

It's really quite a magical process.

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.

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!

wrote in rec.food.cooking:

> 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.

PEN---> Sheldon ---> exit tomorrow

--

> wrote in message
...
> On Tue, 4 Jul 2017 02:12:06 -0700 (PDT), dsi1 >
> 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.

I thought so too but when I looked online, it said that the older, yellow
ones worked best. I still have sweet ones in my beans.