On shallots. Maybe they've been on the truck too long, but most of
the shallots I've purchased in the past few years are every bit as
tart as a yellow onion. If you want a more delicate onion flavor why
not use a Vidalia or other sweet onion since they seem to be milder
than the shallots I've experienced. Am I just missing "true" shallots
or what?

On Sat, 16 Aug 2008 08:41:08 -0700 (PDT), stark wrote:

> On shallots. Maybe they've been on the truck too long, but most of
> the shallots I've purchased in the past few years are every bit as
> tart as a yellow onion. If you want a more delicate onion flavor why
> not use a Vidalia or other sweet onion since they seem to be milder
> than the shallots I've experienced. Am I just missing "true" shallots
> or what?

I've seen packets of shallots in my local sm imported from China!!!
Do you know the source of yours?

On Aug 16, 10:57 am, Graham stereo > wrote:
> On Sat, 16 Aug 2008 08:41:08 -0700 (PDT), stark wrote:
> > On shallots. Maybe they've been on the truck too long, but most of
> > the shallots I've purchased in the past few years are every bit as
> > tart as a yellow onion. If you want a more delicate onion flavor why
> > not use a Vidalia or other sweet onion since they seem to be milder
> > than the shallots I've experienced. Am I just missing "true" shallots
> > or what?
>
> I've seen packets of shallots in my local sm imported from China!!!
> Do you know the source of yours?

Not really. Mine were purchased loose from major supermarkets and a
produce store known mostly for it's prices. The fruits and veggies are
good quality and seem fresh, but they don't taut organic or gourmet
products.

"stark" > wrote in message
...
> On shallots. Maybe they've been on the truck too long, but most of
> the shallots I've purchased in the past few years are every bit as
> tart as a yellow onion. If you want a more delicate onion flavor why
> not use a Vidalia or other sweet onion since they seem to be milder
> than the shallots I've experienced. Am I just missing "true" shallots
> or what?
>
>

The shallots I've purchased lately have been a lot like red onions-really
strong tasting. Vidalias are my preference, but the season is 'supposed to
be' well over-though veggies on the east coast are very late this year. And
tomato prices are ridiculous too.

On Aug 18, 2:09 pm, "Kswck" > wrote:
> "stark" > wrote in message
>
> ...
>
> > On shallots. Maybe they've been on the truck too long, but most of
> > the shallots I've purchased in the past few years are every bit as
> > tart as a yellow onion. If you want a more delicate onion flavor why
> > not use a Vidalia or other sweet onion since they seem to be milder
> > than the shallots I've experienced. Am I just missing "true" shallots
> > or what?
>
> The shallots I've purchased lately have been a lot like red onions-really
> strong tasting. Vidalias are my preference, but the season is 'supposed to
> be' well over-though veggies on the east coast are very late this year. And
> tomato prices are ridiculous too.

My sentiments exactly. We seem to have Texas Sweets and Walla Walla
onions year round; they're not quite Vidalias and if kept in storage
too long probably lose most of their sweetness. Guess I'll just use
whatever onion I have around; I could toss in a pinch of sugar. Naw!