On 12/2/2018 6:30 PM, Jinx the Minx wrote:
> cshenk > wrote:
>> Julie Bove wrote:
>>
>>>
>>> "cshenk" > wrote in message
>>> ...
>>>> I had fancier plans but forgot to defrost the pork and somhow the
>>>> microwave defrost doesnt appeal to me.
>>>>
>>>> Instead we made a meal of the sides (grin).
>>>>
>>>> 1 can crushed tomatoes (28oz
>>>> 1 bag frozen okra (16oz)
>>>> 1 cup water
>>>> 1/2 a small chopped hot onion
>>>> 8 cloves garlic
>>>> Cajun blend seasoning
>>>> Don and I had this in a bowl and Charlotte put it over pasta
>>>>
>>>> 4 medium potatoes, cut rustic and long
>>>> 1/2 a small hot onion
>>>> 1/4 cup bacon fat
>>>> Bohemeian blend seasoning
>>>> Fried up slow in a cast iron pan
>>>>
>>>> 2 ears of corn, cut in 3rds and steamed
>>>>
>>>> 2 mangos, cut to slices
>>>
>>> What is a hot onion?
>>
>> You can see it from Doris but it's a term for the main 3 sorts.
>>
>> A sweet onion among other things has more sugar and browns to a sweet
>> softness. A hot onion makes you eyes tear up more and has a stronger
>> flavor over all. Medium is just what it sounds like, in between both.
>>
>> My rule of thumb is you can generally tell by the shape of the onion.
>> If it's almost round, it's a medium. If it's taller and thinner, it's
>> a hot. If it's wider and shorter, it's apt to be sweeter.
>>
>
> Im curious now, in recipes calling for 1 €œmedium€� onion, are they
> specifying size or hotness? In particular, non-USian recipes, where the
> type of onion matters more.
>
I always took it as size. We see very little variety of onions, usually
yellow, white, Vidalia in season.