A couple of years back I bought 30 pounds or so of Vidalia Onions and decided to try hanging them in the closet knotted into pantyhose. Sure as sh*t I had fresh onions all year round. Turns out previous generations might have known a thing or two,
"Cooking isn't about struggling; It's about pleasure. It's like sǝx, with a wider variety of sauces."
At any given time the urge to sing "In The Jungle" is just a whim away... A whim away... A whim away...
It feels like I may never voluntarily use an onion again. For the past couple months, I've been substituting shallots for onions in everything I make, and it always seems better. I have yet to make something and think to myself "you know what, an onion would have been better here compared to shallots".
Shallots are smaller as well. I do the just in time scheduling method for a lot of the produce I use. There’s just me to cook for. A bag of onions won’t survive long enough for me to use and the singles are way too big for most of my needs. Enter the shallot.
I'm still troubled by what I did for that Klondike bar...
@CalvinAndHobo said:
It feels like I may never voluntarily use an onion again. For the past couple months, I've been substituting shallots for onions in everything I make, and it always seems better. I have yet to make something and think to myself "you know what, an onion would have been better here compared to shallots".
French onion soup? Burgers? Hotdogs? Stuffed inside a pork chop?
I like to thin slice shallots and toss them into my caramelized onions.
"Cooking isn't about struggling; It's about pleasure. It's like sǝx, with a wider variety of sauces."
At any given time the urge to sing "In The Jungle" is just a whim away... A whim away... A whim away...
@Trykflyr_1 said:
Shallots are smaller as well. I do the just in time scheduling method for a lot of the produce I use. There’s just me to cook for. A bag of onions won’t survive long enough for me to use and the singles are way too big for most of my needs. Enter the shallot.
@CalvinAndHobo said:
It feels like I may never voluntarily use an onion again. For the past couple months, I've been substituting shallots for onions in everything I make, and it always seems better. I have yet to make something and think to myself "you know what, an onion would have been better here compared to shallots".
French onion soup? Burgers? Hotdogs? Stuffed inside a pork chop?
I like to thin slice shallots and toss them into my caramelized onions.
Haven't made any of those recently, but I have been using raw shallots on sandwiches and don't see a downside. French onion soup might be a problem but I've never made that.
Im big on onions too of all types. Each one seems to have their place. I agree that for most things I do shallots are a little light but I enjoy them in or on salads.
Got a new cooking question I couldn't get an answer for. I bought some bacon-wrapped Italian sweet sausages but can't determine the better way to cook them. Should I pan fry or bake? Don't know what will cook the sausage through and not leave the bacon burned to a crisp or rubbery.
Trapped in the People's Communist Republic of Massachusetts.
@ShawnOL said:
Got a new cooking question I couldn't get an answer for. I bought some bacon-wrapped Italian sweet sausages but can't determine the better way to cook them. Should I pan fry or bake? Don't know what will cook the sausage through and not leave the bacon burned to a crisp or rubbery.
@ShawnOL said:
Got a new cooking question I couldn't get an answer for. I bought some bacon-wrapped Italian sweet sausages but can't determine the better way to cook them. Should I pan fry or bake? Don't know what will cook the sausage through and not leave the bacon burned to a crisp or rubbery.
I would personally pan fry to get crispy bacon, then oven until internal temp is correct.
Toothpicks to keep the bacon in place. Then bake until internal temp is good, then broil for a few minutes at the end for crispiness? That would be my thought, but I haven't made those before.
Grill briefly over fire, finish on opposite side of fire with indirect heat. High heat to crisp the bacon. Serious question, why would anyone, ever, cook a sausage of any kind not on a grill/smoker?
"We make a living by what we get, but we make a life by what we give". Winston Churchill. MOW badge received.
@Patrickbrick said:
Grill briefly over fire, finish on opposite side of fire with indirect heat. High heat to crisp the bacon. Serious question, why would anyone, ever, cook a sausage of any kind not on a grill/smoker?
Because they like sausage, but don't have a grill/smoker? I don't know, just a guess.
Comments
A couple of years back I bought 30 pounds or so of Vidalia Onions and decided to try hanging them in the closet knotted into pantyhose. Sure as sh*t I had fresh onions all year round. Turns out previous generations might have known a thing or two,
At any given time the urge to sing "In The Jungle" is just a whim away... A whim away... A whim away...
Wow, I didn't know sweet onions kept that long.
Clearly due to the pantyhose. Those things keep everything fresh
MOW badge received.
It feels like I may never voluntarily use an onion again. For the past couple months, I've been substituting shallots for onions in everything I make, and it always seems better. I have yet to make something and think to myself "you know what, an onion would have been better here compared to shallots".
Shallots are smaller as well. I do the just in time scheduling method for a lot of the produce I use. There’s just me to cook for. A bag of onions won’t survive long enough for me to use and the singles are way too big for most of my needs. Enter the shallot.
French onion soup? Burgers? Hotdogs? Stuffed inside a pork chop?
I like to thin slice shallots and toss them into my caramelized onions.
At any given time the urge to sing "In The Jungle" is just a whim away... A whim away... A whim away...
Ate you back or just popping in? @Trykflyr_1
Trapped in the People's Communist Republic of Massachusetts.
Haven't made any of those recently, but I have been using raw shallots on sandwiches and don't see a downside. French onion soup might be a problem but I've never made that.
What are you going to live on, egg casseroles?
I prefer white onions. More zing.
Trapped in the People's Communist Republic of Massachusetts.
My family is big on the onion flavor, so typically shallots are too mild by themselves. I will eat a whole onion with 3 eggs for breakfast.
At any given time the urge to sing "In The Jungle" is just a whim away... A whim away... A whim away...
Im big on onions too of all types. Each one seems to have their place. I agree that for most things I do shallots are a little light but I enjoy them in or on salads.
Scallions go great in tuna salad.
Trapped in the People's Communist Republic of Massachusetts.
Same; crusty old desert hermit checking in
(with apologies to G. Thorogood)
I live alone
Yeaahh with nobody else
Cuz when I live alone
I prefer to be by myself.
There is nothing more helpless and irresponsible than a man in the depths of an ether binge.
Hunter S. Thompson
Got a new cooking question I couldn't get an answer for. I bought some bacon-wrapped Italian sweet sausages but can't determine the better way to cook them. Should I pan fry or bake? Don't know what will cook the sausage through and not leave the bacon burned to a crisp or rubbery.
Trapped in the People's Communist Republic of Massachusetts.
Paging the CIA (Culinary Institute of America) Syndicate: @Patrickbrick, @Wylaff, or @peter4jc.
I’d smoke ‘em 😎🔥💨
A good cigar and whiskey solve most problems.
I would personally pan fry to get crispy bacon, then oven until internal temp is correct.
Toothpicks to keep the bacon in place. Then bake until internal temp is good, then broil for a few minutes at the end for crispiness? That would be my thought, but I haven't made those before.
Grill briefly over fire, finish on opposite side of fire with indirect heat. High heat to crisp the bacon. Serious question, why would anyone, ever, cook a sausage of any kind not on a grill/smoker?
MOW badge received.
No grill or smoker. I guess I'll go for the bake&broil method. Thanks, guys.
Trapped in the People's Communist Republic of Massachusetts.
Because they like sausage, but don't have a grill/smoker? I don't know, just a guess.
Baked on the middle shelf for 20 minutes @400. Moved up to the top shelf for 10 minutes, flipped and cooked for another 10. Came out perfect.
Trapped in the People's Communist Republic of Massachusetts.
Don't let that cookbook be a stranger.