I am currently living in a place where shallots are difficult to find (and
quite expensive when one can find them). I prefer to use shallots rather
than onions in things like chicken/tuna salad sandwiches, pico de gallo,
guacamole, etc. so I'm wondering if freeze-dried shallots might be a good
substitute for fresh shallots. I don't expect them to have as much flavour
as fresh, but do they at least have some flavour? Or are they a complete
waste of money? Anyone with experience using these things?

rona

--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

"[America] is filled with people who decided not to live in Europe. We had
people who really wanted to live in Europe, but didn't have the energy to go
back. We call them Canadians."
---Grover Norquist in Newsweek, November 22, 2004

What no Wal-Mart? Shallots everyday and not to expensive. Little red bag
near potato and onion section.


--
Emil Luca

"Rona Yuthasastrakosol" > wrote in message
...
>I am currently living in a place where shallots are difficult to find (and
> quite expensive when one can find them). I prefer to use shallots rather
> than onions in things like chicken/tuna salad sandwiches, pico de gallo,
> guacamole, etc. so I'm wondering if freeze-dried shallots might be a good
> substitute for fresh shallots. I don't expect them to have as much
> flavour
> as fresh, but do they at least have some flavour? Or are they a complete
> waste of money? Anyone with experience using these things?
>
> rona
>
> --
> ***For e-mail, replace .com with .ca Sorry for the inconvenience!***
>
> "[America] is filled with people who decided not to live in Europe. We
> had
> people who really wanted to live in Europe, but didn't have the energy to
> go
> back. We call them Canadians."
> ---Grover Norquist in Newsweek, November 22, 2004
>
>

"Emil" > wrote in
om:

> What no Wal-Mart? Shallots everyday and not to expensive. Little
> red bag near potato and onion section.
>

I don't think there is a Wal-Mart in Japan, where Rona is presently
living. I could be wrong...but even so, being a totally different culture
it (if it was there) wouldn't stock the same stuff as in North America,
because it wouldn't sell.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban

Emil wrote:
> What no Wal-Mart? Shallots everyday and not to expensive. Little
> red bag near potato and onion section.
>


I guess you didn't get to the part where I mention that "I am currently
living in a place where shallots are difficult to find (and quite expensive
when one can find them" (right at the beginning of my post). One would
think that I would know what is available or not available in my area.

As Alan B. replied, I am currently living in Japan. There is exactly one
Wal-mart in this country, but it's about 6 hours by train from my house, not
to mention Y33 000 return (US$300) by train. That would bring up the cost
of the shallots, should they even have them, substantially. Now, if you
would like to send me the money for the train fare, plus perhaps one night's
accomodations (I don't really feel like doing a 12-hour return trip in one
day), I'll be happy to check out the potato and onion section near my
"local" Wal-Mart. Just replace the .com with .ca to e-mail me, and I will
forward you my address. I am awaiting your e-mail and my cheque (although a
bank transfer would be preferable).


rona

__
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

"[America] is filled with people who decided not to live in Europe. We
had people who really wanted to live in Europe, but didn't have the
energy to go back. We call them Canadians." ---Grover Norquist in
Newsweek, November 22, 2004

Well I guess the next best thing is a Burpee catalog for seed a big pot with
dirt in it and a place with moderate heat and sun to grow your own.


--
Emil Luca

"Rona Yuthasastrakosol" > wrote in message
...
> Emil wrote:
>> What no Wal-Mart? Shallots everyday and not to expensive. Little
>> red bag near potato and onion section.
>>
>
>
> I guess you didn't get to the part where I mention that "I am currently
> living in a place where shallots are difficult to find (and quite
> expensive
> when one can find them" (right at the beginning of my post). One would
> think that I would know what is available or not available in my area.
>
> As Alan B. replied, I am currently living in Japan. There is exactly one
> Wal-mart in this country, but it's about 6 hours by train from my house,
> not
> to mention Y33 000 return (US$300) by train. That would bring up the cost
> of the shallots, should they even have them, substantially. Now, if you
> would like to send me the money for the train fare, plus perhaps one
> night's
> accomodations (I don't really feel like doing a 12-hour return trip in one
> day), I'll be happy to check out the potato and onion section near my
> "local" Wal-Mart. Just replace the .com with .ca to e-mail me, and I will
> forward you my address. I am awaiting your e-mail and my cheque (although
> a
> bank transfer would be preferable).
>
>
> rona
>
> __
> ***For e-mail, replace .com with .ca Sorry for the inconvenience!***
>
> "[America] is filled with people who decided not to live in Europe. We
> had people who really wanted to live in Europe, but didn't have the
> energy to go back. We call them Canadians." ---Grover Norquist in
> Newsweek, November 22, 2004
>
>

Emil wrote:
> Well I guess the next best thing is a Burpee catalog for seed a big
pot with
> dirt in it and a place with moderate heat and sun to grow your own.
> --
> Emil Luca

Shallots grow from the bulbs, not from seed. They are not particularly
critical as to soil or climate, and if you plant them in the ground
rather than a pot they are likely to spread. Like garlic, usually
planted in the fall, harvested in the spring. We had a friend in
southern California who used to give away large bunches of them because
he couldn't control how they multiplied. We planted some once and they
did well but didn't come back the next year. I guess we had harvested
too thoroughly.

-aem

aem wrote:
> Emil wrote:
> > Well I guess the next best thing is a Burpee catalog for seed a big
> pot with
> > dirt in it and a place with moderate heat and sun to grow your own.
> > --
> > Emil Luca
>
> Shallots grow from the bulbs, not from seed. They are not
particularly critical as to soil or climate.

Incorrect on both counts... shallots, as all alliums, can also be grown
from seed... and soil/climate conditions, as with all crops,
significantly affect production. With the high demand for shallots
these days, most is grown from seed (sowing seed is far less labor
intensive).

http://www.dpi.qld.gov.au/horticulture/5229.html

[excerpt]
"The true shallot (Allium cepa var. aggregatum) is grown primarily for
its bulb although the green tops may also be consumed. Its' bulb is
compound consisting of several cloves (Figure 2) which are ideally
about 30-40 mm in diameter with brown skins and a purplish tinge inside
the bulb. True shallots are used in place of onions as they have a
delicate yet distinctive flavour that persists after cooking.
Traditionally, these have been propagated using bulb material and thus
the intensiveness of production has meant they have only been produced
on a minor scale. More recently with changes in culinary tastes there
is renewed interest in true shallots. Seed companies have now produced
varieties that can be grown directly from seed."

Sheldon

Rona Yuthasastrakosol wrote:
> I am currently living in a place where shallots are difficult to find
(and
> quite expensive when one can find them). I prefer to use shallots
rather
> than onions in things like chicken/tuna salad sandwiches, pico de
gallo,
> guacamole, etc. so I'm wondering if freeze-dried shallots might be a
good
> substitute for fresh shallots. I don't expect them to have as much
flavour
> as fresh, but do they at least have some flavour? Or are they a
complete
> waste of money? Anyone with experience using these things?

Shallot essentially embodies a very mild onion flavor with the
slightest hint of garlic. With the vast majority of recipes the white
portion of spring onions/scallions with a bit of garlic will
undetectably suffice. I will occasionally use shallots but only where
used raw, as in salads (tuna/salmon/egg)and in sandwiches (sardine),
and as a garnish for soups, very nice sprinkled atop a steaming bowl of
turtle bean soup.... I think cooking shallot wastes them, certainly a
waste of money. As for freeze dried, I consider all such products
strictly a convenience... as for their flavor worth the cost, only you
can decide, but generally as with all dried herbs their flavor is more
intense than fresh.

Sheldon wrote:
>
> Shallot essentially embodies a very mild onion flavor with the
> slightest hint of garlic. With the vast majority of recipes the white
> portion of spring onions/scallions with a bit of garlic will
> undetectably suffice. I will occasionally use shallots but only where
> used raw, as in salads (tuna/salmon/egg)and in sandwiches (sardine),
> and as a garnish for soups, very nice sprinkled atop a steaming bowl
> of turtle bean soup.... I think cooking shallot wastes them,
> certainly a waste of money. As for freeze dried, I consider all such
> products strictly a convenience... as for their flavor worth the
> cost, only you can decide, but generally as with all dried herbs
> their flavor is more intense than fresh.

I guess I'll have to take the plunge and buy a pack. That they more be more
intense may be a plus. I was worried about another cilantro incident
(cilantro is also very, very difficult to find in Japan so I brought a big
bag of dried--it's useless!).

rona

--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

"[America] is filled with people who decided not to live in Europe. We
had people who really wanted to live in Europe, but didn't have the
energy to go back. We call them Canadians." ---Grover Norquist in
Newsweek, November 22, 2004

Rona Yuthasastrakosol wrote:
> I am currently living in a place where shallots are difficult to find
(and
> quite expensive when one can find them). I prefer to use shallots
rather
> than onions in things like chicken/tuna salad sandwiches, pico de
gallo,
> guacamole, etc. so I'm wondering if freeze-dried shallots might be a
good
> substitute for fresh shallots. I don't expect them to have as much
flavour
> as fresh, but do they at least have some flavour? Or are they a
complete
> waste of money? Anyone with experience using these things?

Shallot essentially embodies a very mild onion flavor with the
slightest hint of garlic. With the vast majority of recipes the white
portion of spring onions/scallions with a bit of garlic will
undetectably suffice. I will occasionally use shallots but only where
used raw, as in salads (tuna/salmon/egg)and in sandwiches (sardine),
and as a garnish for soups, very nice sprinkled atop a steaming bowl of
black turtle bean soup.... I think cooking shallot wastes them,
certainly considering their cost. As for freeze dried, I consider all
such products strictly a convenience, nice to have at hand in the
pantry... as for their flavor worth the cost, only you can decide, but
generally as with all dried herbs their flavor is more intense than
fresh, so a little goes a long way.