"Brooklyn1" > wrote in message
news
> On Thu, 29 Aug 2013 13:25:13 -0600, Janet Bostwick
> > wrote:
>
>>On Thu, 29 Aug 2013 13:41:47 -0400, Brooklyn1
> wrote:
>>snip
>>.. mostly
>>>green onions are used for their visual/presentation appeal.
>>
>>I strongly disagree. Green onions have a special fresh taste that
>>adds a lot more to a dish than just visual appeal. They have a taste
>>all their own just as chives do. The visual aspect is wonderful, but
>>not all there is.
>>Janet US
>
>
> There are plenty of ordinary onions that have their own flavor, some
> hot, some mild, and everything inbetween, but they all appear alike
> except or the red ones. Whereas green onions are mainly used as a
> garnish... typically added raw or only lightly stir fried.... I can't
> think of any dishes where green onions are caramelized and/or cooked
> in a dish for a relatively long time. There's a reason why ordinary
> onions are sold by several pounds whereas green onions are sold by the
> small bunch... green onions are used more to take advantage of their
> appearance than their flavor... green onions have no unique flavor,
> they all taste pretty much alike except occasionally a bunch will
> taste a bit hotter, but there is no way to know in advance. I don't
> buy green onions to keep on hand like I do regular onions, the few
> times I buy them they are for a specific dish like fried rice or I
> slice them into a salad, I like them sliced into a tuna salad... but I
> can get by just fine with ordinary onions.

I think that green have their own flavor. I sometimes add green and regular
to a dish. Angela prefers the green. She will eat them in salads, eggs,
sprinkled on stuff. She does eat regular onions cooked in stuff but doesn't
like them raw.