Ed Pawlowski > wrote:
> 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.
>

I have as well, but I do a fair amount of Indian cooking, and sometimes the
type of onion used does matter, so thats why prompted me to question my
knowledge base.