On Sun, 02 Dec 2018 12:10:04 -0600, "cshenk" > wrote:

>Julie Bove wrote:
>
>>
>> "cshenk" > wrote in message
>> ...
>> > I had fancier plans but forgot to defrost the pork and somhow the
>> > microwave defrost doesnt appeal to me.
>> >
>> > Instead we made a meal of the sides (grin).
>> >
>> > 1 can crushed tomatoes (28oz
>> > 1 bag frozen okra (16oz)
>> > 1 cup water
>> > 1/2 a small chopped hot onion
>> > 8 cloves garlic
>> > Cajun blend seasoning
>> > Don and I had this in a bowl and Charlotte put it over pasta
>> >
>> > 4 medium potatoes, cut rustic and long
>> > 1/2 a small hot onion
>> > 1/4 cup bacon fat
>> > Bohemeian blend seasoning
>> > Fried up slow in a cast iron pan
>> >
>> > 2 ears of corn, cut in 3rds and steamed
>> >
>> > 2 mangos, cut to slices
>>
>> What is a hot onion?
>
>You can see it from Doris but it's a term for the main 3 sorts.
>
>A sweet onion among other things has more sugar and browns to a sweet
>softness. A hot onion makes you eyes tear up more and has a stronger
>flavor over all. Medium is just what it sounds like, in between both.
>
>My rule of thumb is you can generally tell by the shape of the onion.
>If it's almost round, it's a medium. If it's taller and thinner, it's
>a hot. If it's wider and shorter, it's apt to be sweeter.

Yes. Those white-skinned pointy onions are definitely hotter. We also
find that (with red onions especially) the smaller ones are quite a
bit hotter.

Doris

Doris Night wrote:

> On Sun, 02 Dec 2018 12:10:04 -0600, "cshenk" > wrote:
>
> > Julie Bove wrote:
> >
> >>
> >> "cshenk" > wrote in message
> >> ...
> >> > I had fancier plans but forgot to defrost the pork and somhow the
> >> > microwave defrost doesnt appeal to me.
> >> >
> >> > Instead we made a meal of the sides (grin).
> >> >
> >> > 1 can crushed tomatoes (28oz
> >> > 1 bag frozen okra (16oz)
> >> > 1 cup water
> >> > 1/2 a small chopped hot onion
> >> > 8 cloves garlic
> >> > Cajun blend seasoning
> >> > Don and I had this in a bowl and Charlotte put it over pasta
> >> >
> >> > 4 medium potatoes, cut rustic and long
> >> > 1/2 a small hot onion
> >> > 1/4 cup bacon fat
> >> > Bohemeian blend seasoning
> >> > Fried up slow in a cast iron pan
> >> >
> >> > 2 ears of corn, cut in 3rds and steamed
> >> >
> >> > 2 mangos, cut to slices
> >>
> >> What is a hot onion?
> >
> > You can see it from Doris but it's a term for the main 3 sorts.
> >
> > A sweet onion among other things has more sugar and browns to a
> > sweet softness. A hot onion makes you eyes tear up more and has a
> > stronger flavor over all. Medium is just what it sounds like, in
> > between both.
> >
> > My rule of thumb is you can generally tell by the shape of the
> > onion. If it's almost round, it's a medium. If it's taller and
> > thinner, it's a hot. If it's wider and shorter, it's apt to be
> > sweeter.
>
> Yes. Those white-skinned pointy onions are definitely hotter. We also
> find that (with red onions especially) the smaller ones are quite a
> bit hotter.
>
> Doris

Yup and I've noted pointy red ones are hotter than pointy white ones
tough that may have to do with what is sold locally here.