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Is Red Onion the same as Vidalia?
Are there different regional names? Where I shop nothing is called Vidalia.
-- ======================================= "Democrats **** me off," Eric Cartman. ======================================= |
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Is Red Onion the same as Vidalia?
>Are there different regional names? Where I shop nothing is called Vidalia.
>-- Vidalia is a sweet yellow onion, named for the place in Georgia where they originated. If your grocer doesn't have Vidalias, another sweet yellow onion will do, such as Walla Walla. Sheila |
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Is Red Onion the same as Vidalia?
Vidalia is a sweet onion from Georgia...they are not red...Walla Walla is a
sweet onion from Washington state...they're not red either..most red onions are used in salads....they aren't sweet but have a different taste than yellow or white onion...the Walla Wallas and Vidalias are yellow and don;t keep very long...if you find them, best to use them shortly after buying...and don;t buy any that feel the least bit "mushy"...it means they are on the way to the goarbage can....hope this helps.....LG "The Wolf" > wrote in message ... > Are there different regional names? Where I shop nothing is called Vidalia. > -- > ======================================= > "Democrats **** me off," Eric Cartman. > ======================================= > |
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Is Red Onion the same as Vidalia?
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Is Red Onion the same as Vidalia?
"The Wolf" > wrote in message ... > On 01/21/2004 4:28 PM, in article > , "WhansaMi" > > opined: > > >> Are there different regional names? Where I shop nothing is called Vidalia. > >> -- > > > > Vidalia is a sweet yellow onion, named for the place in Georgia where they > > originated. If your grocer doesn't have Vidalias, another sweet yellow onion > > will do, such as Walla Walla. > > > > Sheila > > Thanks, so regular "yellow" are considered sweet? No, the Vidalia are really mild, you could eat them raw similar to an apple. They do not have as much bite as a radish. Yellow onions are sharper (IMO) than white onions. Yellow onions can be somewhat mild to extremely pungent. There are sharp and strong red onions as well as mild ones. If you need Vidalia, the only thing that will do are Vidalia or Walla Walla. Both are seasonal here because they do not keep long. Around here you would most likely find them at outdoor vegetable market although Costco does carry the Vidalia's when in season. Janet |
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Is Red Onion the same as Vidalia?
On Wed, 21 Jan 2004 18:42:21 -0700, "Janet Bostwick" >
wrote: >If you need >Vidalia, the only thing that will do are Vidalia or Walla Walla. And Maui Onions, of course.  Aloha, mel |
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Is Red Onion the same as Vidalia?
Mel Matsuoka wrote:
> > On Wed, 21 Jan 2004 18:42:21 -0700, "Janet Bostwick" > > wrote: > > >If you need > >Vidalia, the only thing that will do are Vidalia or Walla Walla. > > And Maui Onions, of course. A good friend of mine, she's so funny, she told me her boyfriend's mother asked her to pick up some Vidalia onions on the way home. I said, I don't think they are in season. Oh, well, they probably import some from Brazil. We had a good laugh when I explained they are only grown in and around Vidalia, Georgia. Something about the soil, blah blah blah. nancy |
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Is Red Onion the same as Vidalia?
On Thu, 22 Jan 2004 02:09:00 GMT, The Wolf
> wrote: > > > Thanks, I was making French Onion soup for the first time, it came out ok. > > Used equal yellow and red. Will try Vidalia when they are in season. Food for thought: http://www.seasonalchef.com/onion.htm Practice safe eating - always use condiments |
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Is Red Onion the same as Vidalia?
>"Janet Bostwick" wrote:
> >>If you need >>Vidalia, the only thing that will do are Vidalia or Walla Walla. Nonsense. http://www.onions-usa.org ---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon ```````````` "Life would be devoid of all meaning were it without tribulation." |
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Is Red Onion the same as Vidalia?
In article >, The Wolf
> wrote: > Are there different regional names? Where I shop nothing is called > Vidalia. No. Vidalia, Walla Walla, and Maui Sweet (I think that's the name) are mild. I've had some red onions that have been really hot, others that have been quite mild -- nice color in a salad. -- -Barb A good friend will come and bail you out of jail; a true friend will be sitting next to you saying, "Damn,that was fun!" |
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Is Red Onion the same as Vidalia?
"Melba's Jammin'" > wrote in message
... > In article >, The Wolf > > wrote: > > > Are there different regional names? Where I shop nothing is called > > Vidalia. > > > No. Vidalia, Walla Walla, and Maui Sweet (I think that's the name) are > mild. I've had some red onions that have been really hot, others that > have been quite mild -- nice color in a salad. > -- If you have a pungent onion and want to use it in a salad, slice it, pour boiling water over it, and let it sit for a while - 30 seconds to a couple of minutes. The chemicals that cause the strong smell and taste are water soluble and this will remove some of them. -- Peter Aitken Remove the crap from my email address before using. |
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Is Red Onion the same as Vidalia?
>"Peter Aitken"
> >"Melba's Jammin'" wrote: >> <elvispimps> wrote: >> >> > Are there different regional names? Where I shop nothing is called >> > Vidalia. >> >> >> No. Vidalia, Walla Walla, and Maui Sweet (I think that's the name) are >> mild. I've had some red onions that have been really hot, others that >> have been quite mild -- nice color in a salad. >> -- > >If you have a pungent onion and want to use it in a salad, slice it, pour >boiling water over it, and let it sit for a while - 30 seconds to a couple >of minutes. The chemicals that cause the strong smell and taste are water >soluble and this will remove some of them. Cooked (limp like your dick) onion in a salad... that's disgusting...blech! Simply slice thinner, and use less. The onion is one of the most abused ingredients, especially when meant to be eaten raw... especially abused by restaurants, most especially by high end establishments. Never prep salad onions in advance (they will stink), they are to be sliced immediately before serving. Onions intended for eating raw must be chilled before slicing and sliced thin, with a sharp knife. Onions for cooking should not be prepped in advance either, or its flavor will change, and not for the better. ---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon ```````````` "Life would be devoid of all meaning were it without tribulation." |
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Is Red Onion the same as Vidalia?
"sf" > wrote in message ... > On Thu, 22 Jan 2004 02:09:00 GMT, The Wolf > > wrote: > > > > > Thanks, I was making French Onion soup for the first time, it came out ok. > > > > Used equal yellow and red. Will try Vidalia when they are in season. > > Food for thought: > http://www.seasonalchef.com/onion.htm > > > Practice safe eating - always use condiments Interesting article, thanks. I've noticed in recent years that seed catalogues are offering a greater variety to choose from. Janet |
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Is Red Onion the same as Vidalia?
"Peter Aitken" > wrote in message ... > > If you have a pungent onion and want to use it in a salad, slice it, pour > boiling water over it, and let it sit for a while - 30 seconds to a couple > of minutes. The chemicals that cause the strong smell and taste are water > soluble and this will remove some of them. > If you dunk them in a bowl of ice water you will get better results. Cut, dunk and dry them immediately before serving the salad. |
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Is Red Onion the same as Vidalia?
On 01/22/2004 7:54 AM, in article , "Janet
Bostwick" > opined: > > "sf" > wrote in message > ... >> On Thu, 22 Jan 2004 02:09:00 GMT, The Wolf >> > wrote: >>>> >>> Thanks, I was making French Onion soup for the first time, it came out > ok. >>> >>> Used equal yellow and red. Will try Vidalia when they are in season. >> >> Food for thought: >> http://www.seasonalchef.com/onion.htm >> >> >> Practice safe eating - always use condiments > > Interesting article, thanks. I've noticed in recent years that seed > catalogues are offering a greater variety to choose from. > Janet > > I always thought red was sweeter for some reason, according to the article that is not the case. -- ================================================== ============== There's nothing like the sight of the gallows to focus the mind. ================================================== ============== |
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Is Red Onion the same as Vidalia?
"Jay Wilson" > wrote in message
m... > > "Peter Aitken" > wrote in message > ... > > > > If you have a pungent onion and want to use it in a salad, slice it, pour > > boiling water over it, and let it sit for a while - 30 seconds to a couple > > of minutes. The chemicals that cause the strong smell and taste are water > > soluble and this will remove some of them. > > > If you dunk them in a bowl of ice water you will get better results. > Cut, dunk and dry them immediately before serving the salad. > > Hmmm - I am willing to try but I am doubtful since solubility is greater in hot water. Any ideas why it might work better? -- Peter Aitken Remove the crap from my email address before using. |
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Is Red Onion the same as Vidalia?
"PENMART01" > wrote in message ... > >"Janet Bostwick" wrote: > > > >>If you need > >>Vidalia, the only thing that will do are Vidalia or Walla Walla. > > Nonsense. > > http://www.onions-usa.org > > > ---= BOYCOTT FRENCH--GERMAN (belgium) =--- > ---= Move UNITED NATIONS To Paris =--- > Sheldon > ```````````` > "Life would be devoid of all meaning were it without tribulation." > Good page, I particularly liked the availability chart. Generally speaking though, the only exposure most of us will have is to a regionally available sweet and I simplified because there was already confusion regarding terms. Seed catalogs now offer "day neutral" onions that can be grown anywhere in the US and are described as 'sweet/sharp.' I'd love to try them but I just don't have the room for an onion crop. |
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Is Red Onion the same as Vidalia?
In article >, "Peter
Aitken" > wrote: (snip) > > No. Vidalia, Walla Walla, and Maui Sweet (I think that's the name) are > > mild. I've had some red onions that have been really hot, others that > > have been quite mild -- nice color in a salad. > > -- > > If you have a pungent onion and want to use it in a salad, slice it, pour > boiling water over it, and let it sit for a while - 30 seconds to a couple > of minutes. The chemicals that cause the strong smell and taste are water > soluble and this will remove some of them. Won't that wilt the onion, Peter? -- -Barb A good friend will come and bail you out of jail; a true friend will be sitting next to you saying, "Damn,that was fun!" |
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Is Red Onion the same as Vidalia?
>Won't that wilt the onion, Peter?
>-- >-Barb Peter is what I was thinking, his peter is wilted!  ---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon ```````````` "Life would be devoid of all meaning were it without tribulation." |
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Is Red Onion the same as Vidalia?
Janet Bostwick wrote:
> > If you need > Vidalia, the only thing that will do are Vidalia or Walla Walla. In some parts of the country you can get Texas Sweet or 1015 onions, which are comparable to Vidalia, also. Dawn |
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Is Red Onion the same as Vidalia?
The Wolf wrote:
> Are there different regional names? Where I shop nothing is called Vidalia. Red onions are red, usually pretty easy to spot. Vidalia's look like a Spanish onion but the outer skin is more yellow and they tend to be a little smaller and flatter. They are only in the stores around here for a few months at a time, so my guess is that they are seasonal. |
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Is Red Onion the same as Vidalia?
The Wolf wrote:
> On 01/21/2004 5:42 PM, in article , "Janet > Bostwick" > opined: > > >>"The Wolf" > wrote in message . .. >> >>>On 01/21/2004 4:28 PM, in article , "WhansaMi" >> > >> >>>opined: >>> >>> >>>>>Are there different regional names? Where I shop nothing is called >> >>Vidalia. >> >>>>>-- >>>> >>>>Vidalia is a sweet yellow onion, named for the place in Georgia where >> >>they >> >>>>originated. If your grocer doesn't have Vidalias, another sweet yellow >> >>onion >> >>>>will do, such as Walla Walla. >>>> >>>>Sheila >>> >>>Thanks, so regular "yellow" are considered sweet? >> >>No, the Vidalia are really mild, you could eat them raw similar to an apple. >>They do not have as much bite as a radish. Yellow onions are sharper (IMO) >>than white onions. Yellow onions can be somewhat mild to extremely pungent. >>There are sharp and strong red onions as well as mild ones. If you need >>Vidalia, the only thing that will do are Vidalia or Walla Walla. Both are >>seasonal here because they do not keep long. Around here you would most >>likely find them at outdoor vegetable market although Costco does carry the >>Vidalia's when in season. >>Janet >> >> > > Thanks, I was making French Onion soup for the first time, it came out ok. > > Used equal yellow and red. Will try Vidalia when they are in season. There's no need to use Vidalia onions to make soup. They are very mild yellow onions; I think normal yellow onions would be better for this application. Besides the Walla Walla onions other folks have mentioned, Texas 1015 onions will subst OK for vidalias. Red onions are usually eaten raw, but if you cook with them they substitute just fine for regular yellow onions. White onions hold their shape better in cooking than red or yellow. Use white onions if you want decernable pieces of onion in a casserole, for instance. Best regards, Bob |
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Is Red Onion the same as Vidalia?
zxcvbob wrote:
> The Wolf wrote: > >> On 01/21/2004 5:42 PM, in article , >> "Janet >> Bostwick" > opined: >> >>> >>> No, the Vidalia are really mild, you could eat them raw similar to an >>> apple. >>> They do not have as much bite as a radish. Yellow onions are sharper >>> (IMO) >>> than white onions. Yellow onions can be somewhat mild to extremely >>> pungent. >>> There are sharp and strong red onions as well as mild ones. If you need >>> Vidalia, the only thing that will do are Vidalia or Walla Walla. >>> Both are >>> seasonal here because they do not keep long. Around here you would most >>> likely find them at outdoor vegetable market although Costco does >>> carry the >>> Vidalia's when in season. >>> Janet >>> >>> >> >> Thanks, I was making French Onion soup for the first time, it came out >> ok. >> >> Used equal yellow and red. Will try Vidalia when they are in season. > > > > There's no need to use Vidalia onions to make soup. Exactly right. Don't use vidalias when the onions are to be cooked. They aren't any sweeter than other onions; they all have a lot of sugar in them naturally. Vidalias and other sweet onions seem sweet because they haev less of trhe chemicals that make us cry and less of trhe chemical that bite our tongues. All those chemicals are eliminated in cooking so any yellow or white onion will make as sweet a French onion soup and as any sweet onion. Bob > They are very mild > yellow onions; I think normal yellow onions would be better for this > application. > > Besides the Walla Walla onions other folks have mentioned, Texas 1015 > onions will subst OK for vidalias. > > Red onions are usually eaten raw, but if you cook with them they > substitute just fine for regular yellow onions. > > White onions hold their shape better in cooking than red or yellow. Use > white onions if you want decernable pieces of onion in a casserole, for > instance. > > Best regards, > Bob |
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Is Red Onion the same as Vidalia?
Melba's Jammin' wrote:
> > If you have a pungent onion and want to use it in a salad, slice it, pour > > boiling water over it, and let it sit for a while - 30 seconds to a couple > > of minutes. The chemicals that cause the strong smell and taste are water > > soluble and this will remove some of them. > > Won't that wilt the onion, Peter? I first ran into something similar, but not quite with Rick Bayless' wonderful guacamole recipe. His directions call for chopping the onions and rinsing them in cold water. It leaves you with a nice onion bit and they didn't seem to get so strong on sitting. Goomba |
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Is Red Onion the same as Vidalia?
Melba's Jammin' wrote:
> > If you have a pungent onion and want to use it in a salad, slice it, pour > > boiling water over it, and let it sit for a while - 30 seconds to a couple > > of minutes. The chemicals that cause the strong smell and taste are water > > soluble and this will remove some of them. > > Won't that wilt the onion, Peter? I first ran into something similar, but not quite with Rick Bayless' wonderful guacamole recipe. His directions call for chopping the onions and rinsing them in cold water. It leaves you with a nice onion bit and they didn't seem to get so strong on sitting. Goomba |
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Is Red Onion the same as Vidalia?
"Melba's Jammin'" > wrote in message
... > In article >, "Peter > Aitken" > wrote: > (snip) > > > No. Vidalia, Walla Walla, and Maui Sweet (I think that's the name) are > > > mild. I've had some red onions that have been really hot, others that > > > have been quite mild -- nice color in a salad. > > > -- > > > > If you have a pungent onion and want to use it in a salad, slice it, pour > > boiling water over it, and let it sit for a while - 30 seconds to a couple > > of minutes. The chemicals that cause the strong smell and taste are water > > soluble and this will remove some of them. > > Won't that wilt the onion, Peter? > -- > -Barb A little, but still better that really strong onion. However someone has sugested that using cold water works too so that is certainly worth a try. -- Peter Aitken Remove the crap from my email address before using. |
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Is Red Onion the same as Vidalia?
"Dog3" <dognospam@adjfkdla;not> wrote in message
4... > "Peter Aitken" > deliciously posted in > : > > > "Melba's Jammin'" > wrote in message > > ... > >> In article >, The Wolf > >> > wrote: > >> > >> > Are there different regional names? Where I shop nothing is called > >> > Vidalia. > >> > >> > >> No. Vidalia, Walla Walla, and Maui Sweet (I think that's the name) > >> are mild. I've had some red onions that have been really hot, others > >> that have been quite mild -- nice color in a salad. > >> -- > > > > If you have a pungent onion and want to use it in a salad, slice it, > > pour boiling water over it, and let it sit for a while - 30 seconds to > > a couple of minutes. The chemicals that cause the strong smell and > > taste are water soluble and this will remove some of them. > > > > Peter, this technique is one I have never heard of. What does this do to > the firm, crisp texture of the onion? When I make a salad, I chill the > onion while I'm getting the rest of the ingredients ready. When the salad > is prepared, I slice the onion and add it. > > Michael It does reduce the crispness but in my experience is preferable to no onion or too-strong onion. But see the posts suggesting that a soak in cold water works just as well. -- Peter Aitken Remove the crap from my email address before using. |
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Is Red Onion the same as Vidalia?
Snipped responses from Peter (I think of him as Pierre) and Michael:
Are there different regional names? Where I shop nothing is called >> >> > Vidalia. >> >> >> >> >> >> No. Vidalia, Walla Walla, and Maui Sweet (I think that's the name) >> >> are mild. I've had some red onions that have been really hot, others >> >> that have been quite mild -- nice color in a salad. >> >> -- >> > >> > If you have a pungent onion and want to use it in a salad, slice it, >> > pour boiling water over it, and let it sit for a while - 30 seconds to >> > a couple of minutes. The chemicals that cause the strong smell and >> > taste are water soluble and this will remove some of them. >> > >> >> Peter, this technique is one I have never heard of. What does this do to >> the firm, crisp texture of the onion? When I make a salad, I chill the >> onion while I'm getting the rest of the ingredients ready. When the salad >> is prepared, I slice the onion and add it. >> >> Michael > >It does reduce the crispness but in my experience is preferable to no onion >or too-strong onion. But see the posts suggesting that a soak in cold water >works just as well. > > >-- >Peter Aitken > We often let onion slices rest in ice water before using them - no, not as a facial! Mainly for grilled hamburgers. Even this deep into the winter, it gives them a fresher flavor. rharps.com |
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Is Red Onion the same as Vidalia?
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Is Red Onion the same as Vidalia?
The Wolf wrote:
> I'm sure some out there have had White Castle burgers. > > I suspect they mix chopped onion in with the patties. I wonder how that > works because they are obviously shipped frozen. Theyb don't mix the onion with the meat. They put a thin layer of onions on the griddle, put the burger on top of that and the bread on top of that. The onion flavor suffuses the meat and the fat given off by the meat is likewise flavored by the onion. When they carefully (to make sure none of that fat is lost) lift the burger and deftly flip it over to put the top of the bun on top of the burger, it's all there, tasty, greasy and wonderful. Pastorio (shhh. Don't tell anyone.) > > I tried it once and it didn't taste very good. (freezing burger meat with > chopped onion mixed inside. > > Must be a trade secret. |
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Is Red Onion the same as Vidalia?
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Is Red Onion the same as Vidalia?
The Wolf wrote:
> On 01/23/2004 5:45 AM, in article , "B= ob" > > opined: >=20 >=20 >>The Wolf wrote: >> >> >>>I'm sure some out there have had White Castle burgers. >>> >>>I suspect they mix chopped onion in with the patties. I wonder how tha= t >>>works because they are obviously shipped frozen. >> >>Theyb don't mix the onion with the meat. They put a thin layer of >>onions on the griddle, >=20 > Raw or saut=E9ed. Yellow or red. Dehydrated and reconstituted chopped onions. Red onions cook to an unattractive gray with no particular flavor=20 distinction. I only use them decoratively. Can't get good, clean=20 slices from them. Don't like them. Pastorio > I know..... you'd tell me but then you would have to shoot me. >=20 > put the burger on top of that and the bread on >=20 >>top of that. The onion flavor suffuses the meat and the fat given off >>by the meat is likewise flavored by the onion. When they carefully (to >>make sure none of that fat is lost) lift the burger and deftly flip it >>over to put the top of the bun on top of the burger, it's all there, >>tasty, greasy and wonderful. >> >>Pastorio (shhh. Don't tell anyone.) >> >> >>>I tried it once and it didn't taste very good. (freezing burger meat w= ith >>>chopped onion mixed inside. >>> >>>Must be a trade secret. >> >=20 |
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Is Red Onion the same as Vidalia?
"WhansaMi" > wrote in message ... > >Are there different regional names? Where I shop nothing is called Vidalia. > >-- > > Vidalia is a sweet yellow onion, named for the place in Georgia where they > originated. If your grocer doesn't have Vidalias, another sweet yellow onion > will do, such as Walla Walla. > > Sheila Don't forget the yellow, very round, stout and sweet Maui Onion which is in season around July/August. You can buy them in the supermarket here on Maui all year, but you'll pay about $3.99 a pound. In the summer you can get them for $.99 a pound. The best onion, IMO. Folklore says that Maui Onions are so mild that the reason why you cry when you cut any other onion is because all the other onions are jealous that they're not as sweet. Give them a try. SOOOOOOOO good! kilikini |
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