A simple dinner
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 €śmedium€ť onion, are they
> specifying size or hotness? In particular, non-USian recipes, where
> the type of onion matters more.
Probably a bit of both
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