Shallots
On Jun 12, 11:25*am, Manda Ruby > wrote:
> On Jun 12, 4:38*am, "Mr. Bill" > wrote:
>
> > We have been taste testing shallots vs. onions, red onions and green
> > onions. These tastings have been with fresh and sauteed. * *Can you
> > legitimately taste the difference if you didn't know what you were
> > tasting? * *I have difficulty.
>
> You mean you sautee them by itself? I never tried that. But, using
> shallots versus onion in Asian cooking makes quite difference in
> flavor. *May be we're used to using shallots. If fact, back home, I
> grew up knowing the English name onion for what's actually shallots.
> In US, I learned that shallots was the English name for what we called
> onion. In another word, my family never bought or used what's called
> onions or red onions.
>
> Since my family is not Chinese - there are a lot of Chinese there, we
> don't use green onion heavily. *The common use was to sprinkle it
> (along with thinly sliced and washed shallots) over a noodle dish
> eaten with sauce made of chicken and coconut milk. This dish is a
> version of a dish originated in Chiang Mai, Thailand and is available
> in Thai restaurants in US.
>
> The cuisine in the northern part of the country not far from China
> probably uses green onion more commonly. *I am not too familir with
> those dishes, not even the noodle ones which are popular in the big
> cities because *these were commonly sold in smaller restaurants (not
> roadside), not in finer restaurants and my family didn't eat in those
> places. These days, I think those dishes have become more prevalently
> available in finer restaurants.
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