On 7/3/2014 1:01 PM, Julie Bove wrote:
>
> "dsi1" > wrote in message
> ...
>> On 7/3/2014 12:11 PM, Julie Bove wrote:
>>>
>>> "dsi1" > wrote in message
>>> ...
>>>> On 7/3/2014 7:13 AM, Cheri wrote:
>>>>>
>>>>>
>>>>> In the post on her pot it says..."started at 8:15 AM, should be
>>>>> done by
>>>>> 4-6 PM." 8:15 to 4 is a tad less than 8 hours, that's why I say "8
>>>>> or so
>>>>> hours" What's not to understand? I think she knows her crock pot and
>>>>> that's a suggestion of at least 8 hours. My crock pot cooks a lot
>>>>> faster
>>>>> than the recipes call for so I imagine it would be closer to 8
>>>>> hours in
>>>>> mine too. YMMV
>>>>>
>>>>> Cheri
>>>>
>>>> I've caramelized onions for a frittata. You get a crapload amount of
>>>> sliced onions and cook it in butter. You start with what seems like an
>>>> impossibly large amount in a frying pan - as much as your pan can hold
>>>> and fry the onions down till it's brown. It takes around 15 minutes or
>>>> so. Then you add your eggs and cheese and whatever else you want. It's
>>>> tasty stuff but caramelizing the onions requires your time and
>>>> attention for a while.
>>>
>>> Yes. And based on the end results, your method yields much better
>>> results.
>>
>> It's different. 8 hours of heat tends to liquify the onions. This is
>> fine with me because I turn that liquified oniony goodness into gravy.
>> It's a little sweet but adding a small amount of mustard evens things
>> up right nicely.
>
> I guess it would depend on what you do with them. Probably fine for my
> beans but this is not what I want for mashed potatoes.

Brown gooey material probably does not make for very attractive mashed
potatoes. :-)