On Sat, 5 Jul 2014 13:57:52 +0100, "Ophelia"
> wrote:

>
>
> "sf" > wrote in message
> news
> > On Sat, 5 Jul 2014 13:08:09 +0100, "Ophelia"
> > > wrote:
> >
> >>
> >>
> >> "sf" > wrote in message
> >> ...
> >> > On Sat, 5 Jul 2014 11:59:52 +0100, "Ophelia"
> >> > > wrote:
> >> >
> >> >>
> >> >>
> >> >> "sf" > wrote in message
> >> >> ...
> >> >> > On Fri, 4 Jul 2014 15:23:54 -0700, "Julie Bove"
> >> >> > > wrote:
> >> >> >
> >> >> >> But the end result of the beans leaves me with more sauce than
> >> >> >> usual.
> >> >> >> That
> >> >> >> could be my fault though. I don't measure when I make them and
> >> >> >> just
> >> >> >> throw
> >> >> >> things in to taste. So it could be that I started with a bit too
> >> >> >> much
> >> >> >> liquid. They do taste really good and that's all that really
> >> >> >> matters.
> >> >> >
> >> >> > I'd say leave the top off or at least cracked when that happens
> >> >> > because the lid on a crock pot fits so well, there's virtually no
> >> >> > evaporation,
> >> >>
> >> >> I didn't use any liquid in mine. I just put in a large dollop
> >> >> (scientific
> >> >> measurement) of butter ;-)
> >> >
> >> > But yours had plenty of liquid (onion sweat) to the point that you had
> >> > to reduce it on the hob/stove top.
> >>
> >> That is what came out of the onions. I didn't add any.
> >
> > I never thought you did.
>
> Then I am not understanding your point.

I said maybe "you" could leave the top off to allow the excess liquid
at the end. "You" will be me, because I'll be the one trying it next.

--
All you need is love. But a little chocolate now and then doesn't hurt.

"sf" > wrote in message
...
> On Sat, 5 Jul 2014 13:57:52 +0100, "Ophelia"
> > wrote:
>
>>
>>
>> "sf" > wrote in message
>> news
>> > On Sat, 5 Jul 2014 13:08:09 +0100, "Ophelia"
>> > > wrote:
>> >
>> >>
>> >>
>> >> "sf" > wrote in message
>> >> ...
>> >> > On Sat, 5 Jul 2014 11:59:52 +0100, "Ophelia"
>> >> > > wrote:
>> >> >
>> >> >>
>> >> >>
>> >> >> "sf" > wrote in message
>> >> >> ...
>> >> >> > On Fri, 4 Jul 2014 15:23:54 -0700, "Julie Bove"
>> >> >> > > wrote:
>> >> >> >
>> >> >> >> But the end result of the beans leaves me with more sauce than
>> >> >> >> usual.
>> >> >> >> That
>> >> >> >> could be my fault though. I don't measure when I make them and
>> >> >> >> just
>> >> >> >> throw
>> >> >> >> things in to taste. So it could be that I started with a bit
>> >> >> >> too
>> >> >> >> much
>> >> >> >> liquid. They do taste really good and that's all that really
>> >> >> >> matters.
>> >> >> >
>> >> >> > I'd say leave the top off or at least cracked when that happens
>> >> >> > because the lid on a crock pot fits so well, there's virtually no
>> >> >> > evaporation,
>> >> >>
>> >> >> I didn't use any liquid in mine. I just put in a large dollop
>> >> >> (scientific
>> >> >> measurement) of butter ;-)
>> >> >
>> >> > But yours had plenty of liquid (onion sweat) to the point that you
>> >> > had
>> >> > to reduce it on the hob/stove top.
>> >>
>> >> That is what came out of the onions. I didn't add any.
>> >
>> > I never thought you did.
>>
>> Then I am not understanding your point.
>
> I said maybe "you" could leave the top off to allow the excess liquid
> at the end. "You" will be me, because I'll be the one trying it next.

Ahhh! Understood) Yes I could indeed have just left the top off and
allowed it to go another hour+ but as I said to Julie, after 9 hours cooking
one day and 3 hours the rest, I just wanted it to be finished, so as you
know I reduced the liquid in a pan for about 10 minutes and it was all
finished


--
http://www.helpforheroes.org.uk/shop/

On 7/5/2014 9:32 AM, Ophelia wrote:

> Ahhh! Understood) Yes I could indeed have just left the top off and
> allowed it to go another hour+ but as I said to Julie, after 9 hours
> cooking one day and 3 hours the rest, I just wanted it to be finished,
> so as you know I reduced the liquid in a pan for about 10 minutes and it
> was all finished
>
That's where my little Morphy Richards slow cooker would come in handy -
it has a heavy non-stick aluminium bowl, rather than a crockery one. I
could simply lift it out of its base and put it on the stove/hob to cook
down.
It's handy for browning meat when making stew, too - no need to dirty an
extra pan - just brown it on the hob, then transfer it to its base to
slow cook.

"S Viemeister" > wrote in message
...
> On 7/5/2014 9:32 AM, Ophelia wrote:
>
>> Ahhh! Understood) Yes I could indeed have just left the top off and
>> allowed it to go another hour+ but as I said to Julie, after 9 hours
>> cooking one day and 3 hours the rest, I just wanted it to be finished,
>> so as you know I reduced the liquid in a pan for about 10 minutes and it
>> was all finished
>>
> That's where my little Morphy Richards slow cooker would come in handy -
> it has a heavy non-stick aluminium bowl, rather than a crockery one. I
> could simply lift it out of its base and put it on the stove/hob to cook
> down.
> It's handy for browning meat when making stew, too - no need to dirty an
> extra pan - just brown it on the hob, then transfer it to its base to slow
> cook.

Well it was no problem to just tip them into a saucepan so I was happy
enough)


--
http://www.helpforheroes.org.uk/shop/

"Julie Bove" > wrote in message
...
>
> "Terrence Crimmins" > wrote in message
> ...
>>I found that the slow cooker did an excellent job caramelizing the onions,
>>and then I had an inspiration, and made the old onion soup with cheese,
>>which was delicious.
>>
>> This is a great group, BYW!!!!!
>
> Great!

I'm bought yellow onions this morning and am going to do the carmelizing in
my crockpot. We'll see.

Cheri

On 7/5/2014 1:52 AM, sf wrote:
> On Fri, 04 Jul 2014 21:08:18 -1000, dsi1
> > wrote:
>
>> On 7/4/2014 2:47 PM, sf wrote:
>>> On Fri, 04 Jul 2014 13:18:47 -1000, dsi1
>>> > wrote:
>>>>
>>>> Sounds like you got it all together. I'm lousy with potatoes myself. My
>>>> theory is that potatoes vex the Asian cook.
>>>
>>> Do you like fish?
>>>
>>> I've been watching "off channels" for cooking shows the last couple of
>>> days. Create had an old Lidia half an hour ago with a recipe for
>>> grouper (which could easily be cod or some other "meaty" white fish),
>>> potatoes and bell pepper.
>>> http://www.cbsnews.com/news/recipe-g...-and-potatoes/
>>>
>>
>> I'd eat that grouper with potatoes but I've never tried to cook that
>> kind of fish. Mostly we eat ahi and mahimahi and saba. The ahi is eaten
>> raw or pan seared at high heat. The mahimahi is breaded and fried and
>> the saba is salt grilled. I can cook these things and they will be great
>> but my fish repertoire is quite limited.
>
> I've never worked up the nerve to try saba.
>

It's probably not for everyone. That's one oily fish!

On Sat, 5 Jul 2014 09:53:34 -0700, "Cheri" >
wrote:

> I'm bought yellow onions this morning and am going to do the carmelizing in
> my crockpot. We'll see.

Maybe we'll do it together. I don't have enough onions on hand, so I
should do some shopping.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Sat, 05 Jul 2014 07:00:41 -1000, dsi1
> wrote:

> On 7/5/2014 1:52 AM, sf wrote:
> > On Fri, 04 Jul 2014 21:08:18 -1000, dsi1
> > > wrote:
> >
> >> On 7/4/2014 2:47 PM, sf wrote:
> >>> On Fri, 04 Jul 2014 13:18:47 -1000, dsi1
> >>> > wrote:
> >>>>
> >>>> Sounds like you got it all together. I'm lousy with potatoes myself. My
> >>>> theory is that potatoes vex the Asian cook.
> >>>
> >>> Do you like fish?
> >>>
> >>> I've been watching "off channels" for cooking shows the last couple of
> >>> days. Create had an old Lidia half an hour ago with a recipe for
> >>> grouper (which could easily be cod or some other "meaty" white fish),
> >>> potatoes and bell pepper.
> >>> http://www.cbsnews.com/news/recipe-g...-and-potatoes/
> >>>
> >>
> >> I'd eat that grouper with potatoes but I've never tried to cook that
> >> kind of fish. Mostly we eat ahi and mahimahi and saba. The ahi is eaten
> >> raw or pan seared at high heat. The mahimahi is breaded and fried and
> >> the saba is salt grilled. I can cook these things and they will be great
> >> but my fish repertoire is quite limited.
> >
> > I've never worked up the nerve to try saba.
> >
>
> It's probably not for everyone. That's one oily fish!

AKA: mackerel, from what I've read. I'm more the Ahi, mahi mahi type.
I like cod and catfish too.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On 7/5/2014 7:24 AM, sf wrote:
> On Sat, 05 Jul 2014 07:00:41 -1000, dsi1
> > wrote:
>
>> On 7/5/2014 1:52 AM, sf wrote:
>>> On Fri, 04 Jul 2014 21:08:18 -1000, dsi1
>>> > wrote:
>>>
>>>> On 7/4/2014 2:47 PM, sf wrote:
>>>>> On Fri, 04 Jul 2014 13:18:47 -1000, dsi1
>>>>> > wrote:
>>>>>>
>>>>>> Sounds like you got it all together. I'm lousy with potatoes myself. My
>>>>>> theory is that potatoes vex the Asian cook.
>>>>>
>>>>> Do you like fish?
>>>>>
>>>>> I've been watching "off channels" for cooking shows the last couple of
>>>>> days. Create had an old Lidia half an hour ago with a recipe for
>>>>> grouper (which could easily be cod or some other "meaty" white fish),
>>>>> potatoes and bell pepper.
>>>>> http://www.cbsnews.com/news/recipe-g...-and-potatoes/
>>>>>
>>>>
>>>> I'd eat that grouper with potatoes but I've never tried to cook that
>>>> kind of fish. Mostly we eat ahi and mahimahi and saba. The ahi is eaten
>>>> raw or pan seared at high heat. The mahimahi is breaded and fried and
>>>> the saba is salt grilled. I can cook these things and they will be great
>>>> but my fish repertoire is quite limited.
>>>
>>> I've never worked up the nerve to try saba.
>>>
>>
>> It's probably not for everyone. That's one oily fish!
>
> AKA: mackerel, from what I've read. I'm more the Ahi, mahi mahi type.
> I like cod and catfish too.
>

I like to coat a block of ahi with black pepper and salt and then sear
it in a hot pan. The darn thing tastes like the most tasty and delicate
beef you ever had.

"Ophelia" > wrote in message
...
>
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Ophelia" > wrote in message
>> ...
>>>
>>>
>>> "sf" > wrote in message
>>> ...
>>>> On Fri, 4 Jul 2014 04:33:22 -0700, "Julie Bove"
>>>> > wrote:
>>>>
>>>>>
>>>>> "Ophelia" > wrote in message
>>>>> ...
>>>>> >
>>>>> >
>>>>> > "Julie Bove" > wrote in message
>>>>> > ...
>>>>> >>
>>>>> >> "Cheri" > wrote in message
>>>>> >> ...
>>>>> >>>
>>>>> >>> "Julie Bove" > wrote in message
>>>>> >>> ...
>>>>> >>>
>>>>> >>>> That's actually the recipe that I used except that I used 4 very
>>>>> >>>> large
>>>>> >>>> Walla Walla Sweets.
>>>>> >>>
>>>>> >>> I love WW Sweets, and I imagine they would have more moisture than
>>>>> >>> yellow onions when slow cooking like that?
>>>>> >>
>>>>> >> That may well be. The end result was very sweet but there is just
>>>>> >> something missing. I do mine in the skillet with olive oil as well
>>>>> >> but
>>>>> >> there seems to be a depth of flavor missing in the Crockpot ones.
>>>>> >>
>>>>> >>
>>>>> >> I have used these particular onions many times to make faux
>>>>> >> pierogies.
>>>>> >> The flavor just isn't quite there.
>>>>> >
>>>>> > Have you thought of adding a little of your brown Splenda?
>>>>>
>>>>> No because it has sugar in it. I do use a small amount of molasses and
>>>>> then
>>>>> the regular Splenda.
>>>>
>>>> Aren't Walla Wallas sweet onions? Maybe throwing out that liquid is
>>>> at the root of your problem.
>>>
>>> Hmm I reduced mine on the stove.
>>
>> I thought of doing that too but rather defeats the purpose of the
>> Crockpot.
>
> Why? I am no purist and I don't see the point of being so. I reduced the
> liquid on high for about 10 minutes. The onions were cooked in the pot
> for 12 hours!!!

To me the whole point of the Crockpot is to put the food in there and forget
about it. If I'm going to use the stove for 10 minutes, I might as well
just do them on there.

"Ophelia" > wrote in message
...
>
>
> "sf" > wrote in message
> ...
>> On Sat, 5 Jul 2014 12:13:05 +0100, "Ophelia"
>> > wrote:
>>
>>>
>>>
>>> "sf" > wrote in message
>>> ...
>>> > On Fri, 4 Jul 2014 18:29:59 -0700, "Julie Bove"
>>> > > wrote:
>>> >
>>> >>
>>> >> "sf" > wrote in message
>>> >> ...
>>> >> > On Fri, 4 Jul 2014 15:23:54 -0700, "Julie Bove"
>>> >> > > wrote:
>>> >> >
>>> >> >> But the end result of the beans leaves me with more sauce than
>>> >> >> usual.
>>> >> >> That
>>> >> >> could be my fault though. I don't measure when I make them and
>>> >> >> just
>>> >> >> throw
>>> >> >> things in to taste. So it could be that I started with a bit too
>>> >> >> much
>>> >> >> liquid. They do taste really good and that's all that really
>>> >> >> matters.
>>> >> >
>>> >> > I'd say leave the top off or at least cracked when that happens
>>> >> > because the lid on a crock pot fits so well, there's virtually no
>>> >> > evaporation,
>>> >>
>>> >> Yours might but mine doesn't. When I had it on high, the lid was
>>> >> literally
>>> >> leaping up about 1/4 inch each time the liquid boiled. Most of the
>>> >> liquid
>>> >> had boiled off after I put it on high. Pretty sure it all would have
>>> >> had
>>> >> I
>>> >> left them in there for another couple of hours but I was too sleepy
>>> >> and
>>> >> just
>>> >> gave up on them at that point.
>>> >
>>> > It sounds like you didn't have the ingredients at least 1 inch below
>>> > the top, which is what the manufacturer tells you to do. I've never
>>> > cooked anything on high more than one hour, so I have no idea how my
>>> > Crock Pot would make the contents react after 3 or 4 hours.
>>>
>>> Mine was nearly full when I started, I didn't use any liquid other than
>>> butter, and the lid was bouncing near the end You could see how far
>>> they
>>> had cooked down!
>>
>> That part, I understand. Did your lid do what hers did?
>
> Not sure I understand? I said it was bouncing near the end. Did hers do
> something different?

No. I guess bounced is a good word for what it did.

"sf" > wrote in message
...
> On Sat, 5 Jul 2014 09:53:34 -0700, "Cheri" >
> wrote:
>
>> I'm bought yellow onions this morning and am going to do the carmelizing
>> in
>> my crockpot. We'll see.
>
> Maybe we'll do it together. I don't have enough onions on hand, so I
> should do some shopping.


I had company drop by so I won't get a chance until tomorrow since it got to
be late in the day today.

Cheri

On Sat, 5 Jul 2014 16:01:06 -0700, "Cheri" >
wrote:

> I had company drop by so I won't get a chance until tomorrow since it got to
> be late in the day today.

It's working out. I haven't gone to the grocery store yet either.
Hubby got up early and went to the supermarket for eggs, so I asked
him to buy a steak etc for dinner... he left before I saw your post
about doing it and onions weren't on the list because I fully intended
to do it myself today. Maybe we'll get our lazy bones to the grocery
store tomorrow!

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On 7/4/2014 8:07 AM, Gary wrote:
> Cheryl wrote:
>>
>> Gary wrote:
>>> This reminds me that I'm in for a bit of weather tonight and early
>>> tomorrow as the hurricane goes by. Category 2 now (or is it soon to
>>> be?). Regardless it will pass close and could even turn back to pure
>>> north and slam us. Too close for comfort.
>
>> Stay safe Gary!
>
> No big deal here in Virginia Beach. A little rain, a little wind but
> nothing serious. A typical summer thunderstorm is much worse. It's
> right beside me off the coast now and heading NE out to sea. I doubt
> any of the coastal US north of here will get much of anything.
>
> G.
>
It was strange looking at the radar and seeing that big storm right off
the coast (I'm in MD near Annapolis) and it was sunny and warm here,
though a bit windy. It hit up the coast a bit more than I saw predicted
but I haven't heard reports about big damage. I have cousins who live
near Boston, but they are in OH at the moment, so I don't know how bad
it was at their house.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On 7/4/2014 5:13 AM, Ophelia wrote:
>
>
> "dsi1" > wrote in message
> ...
>> On 7/3/2014 8:02 PM, Cheri wrote:
>>>
>>> "Julie Bove" > wrote in message
>>> ...
>>>>
>>>> "Cheri" > wrote in message
>>>> ...
>>>>> I know about carmelizing onions, I've done it many times in a
>>>>> skillet, but never in a crockpot. The last time was when I made
>>>>> German Zwiebelkuchen last year.
>>>>
>>>> Keep using your skillet!
>>>
>>> I think the Walla Walla sweets might not be the best for the crock pot.
>>> I'm curious, so one of these days I'll try it with yellow onions.
>>>
>>> Cheri
>>
>> You're right that it's kind of a waste to treat sweet onions this way.
>> The magic of the process is that you can turn ordinary sulfur-laden
>> onions with a nasty bite into something sweet and savory. It's quite
>> amazing.
>
> That is the kind of onions I am working with. I haven't seen Walla
> Walla onions.
>
I haven't either. I bought some Vidalia sweet onions today, but those
are for grilling.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On 7/4/2014 10:53 PM, jmcquown wrote:

> On 7/4/2014 9:47 PM, Julie Bove wrote:
>> They're not available for very long. And in looking them up, I see that
>> they are our state vegetable. I didn't even know that we had one!
>
> Here's a probably not very scientific list of State Vegetables, those
> who have them:
>
> http://www.netstate.com/states/table...vegetables.htm
>
> South Carolina = collard greens. I prefer turnip greens but thanks for
> playing.
>
> Jill

MD doesn't have a state vegetable. But from your link I see our state
cat is calico. That's some useless info I'll carry to the grave.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On 7/4/2014 9:56 PM, Julie Bove wrote:
>
> I think I pretty much like every way of fixing potatoes except that I am
> really picky with my hash browns. I hate it when I get them in a
> restaurant and they are just barely warm and still white all the way
> through. Sometimes they come with only a tinge of golden on the outside
> and they are mushy I only like super crisp hash browns. IMO there's a
> reason that word "brown" is in there. I guess I am picky about my fries
> too. In general I don't like steak fries because they tend to be mushy
> but Family Pancake House makes them and they are perfect. Also not a
> fan of the frozen, crinkle cut fries. Although they can be made crispy,
> they usually aren't. At least not in a restaurant.

Potatoes are my favorite food. I have to limit them now, too carby.
Darnit. I really like crinkle cut fries. I like them sort of limp like
you usually find them but they have to be cooked all the way through,
and some places don't do them right. My favorite way to do potatoes is
mashed.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

Cheryl wrote:
>
>It was strange looking at the radar and seeing that big storm right off
>the coast (I'm in MD near Annapolis) and it was sunny and warm here,
>though a bit windy. It hit up the coast a bit more than I saw predicted
>but I haven't heard reports about big damage. I have cousins who live
>near Boston, but they are in OH at the moment, so I don't know how bad
>it was at their house.

I had lightening, thunder, and a deluge, two days worth:
http://i61.tinypic.com/2jbwg9u.jpg
My vegetable garden survived.

"Cheryl" > wrote in message
eb.com...
> On 7/4/2014 9:56 PM, Julie Bove wrote:
>>
>> I think I pretty much like every way of fixing potatoes except that I am
>> really picky with my hash browns. I hate it when I get them in a
>> restaurant and they are just barely warm and still white all the way
>> through. Sometimes they come with only a tinge of golden on the outside
>> and they are mushy I only like super crisp hash browns. IMO there's a
>> reason that word "brown" is in there. I guess I am picky about my fries
>> too. In general I don't like steak fries because they tend to be mushy
>> but Family Pancake House makes them and they are perfect. Also not a
>> fan of the frozen, crinkle cut fries. Although they can be made crispy,
>> they usually aren't. At least not in a restaurant.
>
> Potatoes are my favorite food. I have to limit them now, too carby.
> Darnit. I really like crinkle cut fries. I like them sort of limp like
> you usually find them but they have to be cooked all the way through, and
> some places don't do them right. My favorite way to do potatoes is
> mashed.

Daughter likes them limp. I will only eat very crisp fries. My favorite is
probably mashed too but would prefer to be able to make them with dairy.

"Cheryl" > wrote in message
news:53b8ae36$0$18121$c3e8da3
> Potatoes are my favorite food. I have to limit them now, too carby.
> Darnit. I really like crinkle cut fries. I like them sort of limp like
> you usually find them but they have to be cooked all the way through, and
> some places don't do them right. My favorite way to do potatoes is
> mashed.

Yeah, they were pretty much my favorite food too, cooked any way.

Cheri

In article om>,
says...
>
> On 7/4/2014 9:56 PM, Julie Bove wrote:
> >
> > I think I pretty much like every way of fixing potatoes except that I am
> > really picky with my hash browns. I hate it when I get them in a
> > restaurant and they are just barely warm and still white all the way
> > through. Sometimes they come with only a tinge of golden on the outside
> > and they are mushy I only like super crisp hash browns. IMO there's a
> > reason that word "brown" is in there. I guess I am picky about my fries
> > too. In general I don't like steak fries because they tend to be mushy
> > but Family Pancake House makes them and they are perfect. Also not a
> > fan of the frozen, crinkle cut fries. Although they can be made crispy,
> > they usually aren't. At least not in a restaurant.
>
> Potatoes are my favorite food. I have to limit them now, too carby.
> Darnit. I really like crinkle cut fries. I like them sort of limp like
> you usually find them but they have to be cooked all the way through,
> and some places don't do them right. My favorite way to do potatoes is
> mashed.

What you need is a chip (fries) butty :-) Food of the gods.

http://www.seriouseats.com/2007/10/s...ches-the-chip-
butty.html

Janet UK

"Cheri" > wrote in message
...
>
> "sf" > wrote in message
> ...
>> On Sat, 5 Jul 2014 09:53:34 -0700, "Cheri" >
>> wrote:
>>
>>> I'm bought yellow onions this morning and am going to do the carmelizing
>>> in
>>> my crockpot. We'll see.
>>
>> Maybe we'll do it together. I don't have enough onions on hand, so I
>> should do some shopping.
>
>
> I had company drop by so I won't get a chance until tomorrow since it got
> to be late in the day today.

I will be really interested to see how yours go


--
http://www.helpforheroes.org.uk/shop/

"Cheryl" > wrote in message
eb.com...
> On 7/4/2014 5:13 AM, Ophelia wrote:
>>
>>
>> "dsi1" > wrote in message
>> ...
>>> On 7/3/2014 8:02 PM, Cheri wrote:
>>>>
>>>> "Julie Bove" > wrote in message
>>>> ...
>>>>>
>>>>> "Cheri" > wrote in message
>>>>> ...
>>>>>> I know about carmelizing onions, I've done it many times in a
>>>>>> skillet, but never in a crockpot. The last time was when I made
>>>>>> German Zwiebelkuchen last year.
>>>>>
>>>>> Keep using your skillet!
>>>>
>>>> I think the Walla Walla sweets might not be the best for the crock pot.
>>>> I'm curious, so one of these days I'll try it with yellow onions.
>>>>
>>>> Cheri
>>>
>>> You're right that it's kind of a waste to treat sweet onions this way.
>>> The magic of the process is that you can turn ordinary sulfur-laden
>>> onions with a nasty bite into something sweet and savory. It's quite
>>> amazing.
>>
>> That is the kind of onions I am working with. I haven't seen Walla
>> Walla onions.
>>
> I haven't either. I bought some Vidalia sweet onions today, but those are
> for grilling.

Can you get those strong white ones too?


--
http://www.helpforheroes.org.uk/shop/

"Cheri" > wrote in message
...
>
> "Cheryl" > wrote in message
> news:53b8ae36$0$18121$c3e8da3
>> Potatoes are my favorite food. I have to limit them now, too carby.
>> Darnit. I really like crinkle cut fries. I like them sort of limp like
>> you usually find them but they have to be cooked all the way through, and
>> some places don't do them right. My favorite way to do potatoes is
>> mashed.
>
> Yeah, they were pretty much my favorite food too, cooked any way.

Same here My chips must be fluffy on the inside and crispy on the out. I
double and sometimes triple fry them.


--
http://www.helpforheroes.org.uk/shop/

"Ophelia" > wrote in message
...
>
>
> "Cheryl" > wrote in message
> eb.com...
>> On 7/4/2014 5:13 AM, Ophelia wrote:
>>>
>>>
>>> "dsi1" > wrote in message
>>> ...
>>>> On 7/3/2014 8:02 PM, Cheri wrote:
>>>>>
>>>>> "Julie Bove" > wrote in message
>>>>> ...
>>>>>>
>>>>>> "Cheri" > wrote in message
>>>>>> ...
>>>>>>> I know about carmelizing onions, I've done it many times in a
>>>>>>> skillet, but never in a crockpot. The last time was when I made
>>>>>>> German Zwiebelkuchen last year.
>>>>>>
>>>>>> Keep using your skillet!
>>>>>
>>>>> I think the Walla Walla sweets might not be the best for the crock
>>>>> pot.
>>>>> I'm curious, so one of these days I'll try it with yellow onions.
>>>>>
>>>>> Cheri
>>>>
>>>> You're right that it's kind of a waste to treat sweet onions this way.
>>>> The magic of the process is that you can turn ordinary sulfur-laden
>>>> onions with a nasty bite into something sweet and savory. It's quite
>>>> amazing.
>>>
>>> That is the kind of onions I am working with. I haven't seen Walla
>>> Walla onions.
>>>
>> I haven't either. I bought some Vidalia sweet onions today, but those are
>> for grilling.
>
> Can you get those strong white ones too?

Pretty sure that white are widely available in this country. Often used in
Mexican foods.

On Sun, 6 Jul 2014 10:49:22 +0100, "Ophelia"
> wrote:

>
>
> "Cheryl" > wrote in message
> eb.com...
> > On 7/4/2014 5:13 AM, Ophelia wrote:
> >>
> >>
> >> "dsi1" > wrote in message
> >> ...
> >>> On 7/3/2014 8:02 PM, Cheri wrote:
> >>>>
> >>>>
> >>>> I think the Walla Walla sweets might not be the best for the crock pot.
> >>>> I'm curious, so one of these days I'll try it with yellow onions.
> >>>>
> >>>> Cheri
> >>>
> >>> You're right that it's kind of a waste to treat sweet onions this way.
> >>> The magic of the process is that you can turn ordinary sulfur-laden
> >>> onions with a nasty bite into something sweet and savory. It's quite
> >>> amazing.
> >>
> >> That is the kind of onions I am working with. I haven't seen Walla
> >> Walla onions.
> >>
> > I haven't either. I bought some Vidalia sweet onions today, but those are
> > for grilling.
>
> Can you get those strong white ones too?

Yes. Every grocery store carries red, white and brown/yellow. I
don't know why anyone would caramelize a super sweet onion.

So, what do you think is better: caramelized white or brown/yellow
onions? Have you done both? I've never caramelized white, because
yellow onions are my default. I always seem to buy them. If I buy a
single red or white, I still reach past it for the yellow. I bought a
red the other day, but I didn't buy it for flavor. I bought it
because I knew I was going to make cucumber & tomato salad and I
thought a red onion would be pretty in the mix

--
All you need is love. But a little chocolate now and then doesn't hurt.

"sf" > wrote in message
...
> On Sun, 6 Jul 2014 10:49:22 +0100, "Ophelia"
> > wrote:
>
>>
>>
>> "Cheryl" > wrote in message
>> eb.com...
>> > On 7/4/2014 5:13 AM, Ophelia wrote:
>> >>
>> >>
>> >> "dsi1" > wrote in message
>> >> ...
>> >>> On 7/3/2014 8:02 PM, Cheri wrote:
>> >>>>
>> >>>>
>> >>>> I think the Walla Walla sweets might not be the best for the crock
>> >>>> pot.
>> >>>> I'm curious, so one of these days I'll try it with yellow onions.
>> >>>>
>> >>>> Cheri
>> >>>
>> >>> You're right that it's kind of a waste to treat sweet onions this
>> >>> way.
>> >>> The magic of the process is that you can turn ordinary sulfur-laden
>> >>> onions with a nasty bite into something sweet and savory. It's quite
>> >>> amazing.
>> >>
>> >> That is the kind of onions I am working with. I haven't seen Walla
>> >> Walla onions.
>> >>
>> > I haven't either. I bought some Vidalia sweet onions today, but those
>> > are
>> > for grilling.
>>
>> Can you get those strong white ones too?
>
> Yes. Every grocery store carries red, white and brown/yellow. I
> don't know why anyone would caramelize a super sweet onion.
>
> So, what do you think is better: caramelized white or brown/yellow
> onions? Have you done both? I've never caramelized white, because
> yellow onions are my default. I always seem to buy them. If I buy a
> single red or white, I still reach past it for the yellow. I bought a
> red the other day, but I didn't buy it for flavor. I bought it
> because I knew I was going to make cucumber & tomato salad and I
> thought a red onion would be pretty in the mix

The only onions I buy are red or white, not counting scallions and shallots
of course. I have never thought to caramelise red onions so the only ones I
ever do are whites.


--
http://www.helpforheroes.org.uk/shop/

On Sun, 6 Jul 2014 16:05:39 +0100, "Ophelia"
> wrote:

>
>
> "sf" > wrote in message
> ...
> > On Sun, 6 Jul 2014 10:49:22 +0100, "Ophelia"
> > > wrote:
> >
> >>
> >>
> >> "Cheryl" > wrote in message
> >> eb.com...
> >> > On 7/4/2014 5:13 AM, Ophelia wrote:
> >> >>
> >> >>
> >> >> "dsi1" > wrote in message
> >> >> ...
> >> >>> On 7/3/2014 8:02 PM, Cheri wrote:
> >> >>>>
> >> >>>>
> >> >>>> I think the Walla Walla sweets might not be the best for the crock
> >> >>>> pot.
> >> >>>> I'm curious, so one of these days I'll try it with yellow onions.
> >> >>>>
> >> >>>> Cheri
> >> >>>
> >> >>> You're right that it's kind of a waste to treat sweet onions this
> >> >>> way.
> >> >>> The magic of the process is that you can turn ordinary sulfur-laden
> >> >>> onions with a nasty bite into something sweet and savory. It's quite
> >> >>> amazing.
> >> >>
> >> >> That is the kind of onions I am working with. I haven't seen Walla
> >> >> Walla onions.
> >> >>
> >> > I haven't either. I bought some Vidalia sweet onions today, but those
> >> > are
> >> > for grilling.
> >>
> >> Can you get those strong white ones too?
> >
> > Yes. Every grocery store carries red, white and brown/yellow. I
> > don't know why anyone would caramelize a super sweet onion.
> >
> > So, what do you think is better: caramelized white or brown/yellow
> > onions? Have you done both? I've never caramelized white, because
> > yellow onions are my default. I always seem to buy them. If I buy a
> > single red or white, I still reach past it for the yellow. I bought a
> > red the other day, but I didn't buy it for flavor. I bought it
> > because I knew I was going to make cucumber & tomato salad and I
> > thought a red onion would be pretty in the mix
>
> The only onions I buy are red or white, not counting scallions and shallots
> of course. I have never thought to caramelise red onions so the only ones I
> ever do are whites.

I think caramelized red onions would be ugly... but after seeing those
recipes for onion marmalade that use balsamic vinegar and red wine
(some even use molasses), anything is possible.

--
All you need is love. But a little chocolate now and then doesn't hurt.

"sf" > wrote in message
...
> On Sun, 6 Jul 2014 16:05:39 +0100, "Ophelia"
> > wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>> > On Sun, 6 Jul 2014 10:49:22 +0100, "Ophelia"
>> > > wrote:
>> >
>> >>
>> >>
>> >> "Cheryl" > wrote in message
>> >> eb.com...
>> >> > On 7/4/2014 5:13 AM, Ophelia wrote:
>> >> >>
>> >> >>
>> >> >> "dsi1" > wrote in message
>> >> >> ...
>> >> >>> On 7/3/2014 8:02 PM, Cheri wrote:
>> >> >>>>
>> >> >>>>
>> >> >>>> I think the Walla Walla sweets might not be the best for the
>> >> >>>> crock
>> >> >>>> pot.
>> >> >>>> I'm curious, so one of these days I'll try it with yellow onions.
>> >> >>>>
>> >> >>>> Cheri
>> >> >>>
>> >> >>> You're right that it's kind of a waste to treat sweet onions this
>> >> >>> way.
>> >> >>> The magic of the process is that you can turn ordinary
>> >> >>> sulfur-laden
>> >> >>> onions with a nasty bite into something sweet and savory. It's
>> >> >>> quite
>> >> >>> amazing.
>> >> >>
>> >> >> That is the kind of onions I am working with. I haven't seen Walla
>> >> >> Walla onions.
>> >> >>
>> >> > I haven't either. I bought some Vidalia sweet onions today, but
>> >> > those
>> >> > are
>> >> > for grilling.
>> >>
>> >> Can you get those strong white ones too?
>> >
>> > Yes. Every grocery store carries red, white and brown/yellow. I
>> > don't know why anyone would caramelize a super sweet onion.
>> >
>> > So, what do you think is better: caramelized white or brown/yellow
>> > onions? Have you done both? I've never caramelized white, because
>> > yellow onions are my default. I always seem to buy them. If I buy a
>> > single red or white, I still reach past it for the yellow. I bought a
>> > red the other day, but I didn't buy it for flavor. I bought it
>> > because I knew I was going to make cucumber & tomato salad and I
>> > thought a red onion would be pretty in the mix
>>
>> The only onions I buy are red or white, not counting scallions and
>> shallots
>> of course. I have never thought to caramelise red onions so the only
>> ones I
>> ever do are whites.
>
> I think caramelized red onions would be ugly... but after seeing those
> recipes for onion marmalade that use balsamic vinegar and red wine
> (some even use molasses), anything is possible.

Now that I *have* done!!! Red Onion marmalade is delicious) Thanks for
the reminder!

--
http://www.helpforheroes.org.uk/shop/

"Ophelia" > wrote in message
...
>
>
> "Cheri" > wrote in message
> ...
>>
>> "sf" > wrote in message
>> ...
>>> On Sat, 5 Jul 2014 09:53:34 -0700, "Cheri" >
>>> wrote:
>>>
>>>> I'm bought yellow onions this morning and am going to do the
>>>> carmelizing in
>>>> my crockpot. We'll see.
>>>
>>> Maybe we'll do it together. I don't have enough onions on hand, so I
>>> should do some shopping.
>>
>>
>> I had company drop by so I won't get a chance until tomorrow since it got
>> to be late in the day today.
>
> I will be really interested to see how yours go

Me too. I had another unexpected delay today so the onions are in a bag on
the counter and will start early tomorrow, hopefully. it's dh's birthday so
if he wants to go someplace special, it might even be Tuesday. :-) I will
take a pic before and after.

Cheri

"Cheri" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "Cheri" > wrote in message
>> ...
>>>
>>> "sf" > wrote in message
>>> ...
>>>> On Sat, 5 Jul 2014 09:53:34 -0700, "Cheri" >
>>>> wrote:
>>>>
>>>>> I'm bought yellow onions this morning and am going to do the
>>>>> carmelizing in
>>>>> my crockpot. We'll see.
>>>>
>>>> Maybe we'll do it together. I don't have enough onions on hand, so I
>>>> should do some shopping.
>>>
>>>
>>> I had company drop by so I won't get a chance until tomorrow since it
>>> got to be late in the day today.
>>
>> I will be really interested to see how yours go
>
> Me too. I had another unexpected delay today so the onions are in a bag on
> the counter and will start early tomorrow, hopefully. it's dh's birthday
> so if he wants to go someplace special, it might even be Tuesday. :-) I
> will take a pic before and after.

No hurry) Just enjoy dh's birthday first)


--
http://www.helpforheroes.org.uk/shop/

On Sunday, July 6, 2014 4:05:39 PM UTC+1, Ophelia wrote:
> "sf" > wrote in message
>
> ...
>
> > On Sun, 6 Jul 2014 10:49:22 +0100, "Ophelia"
>
> > > wrote:
>
> >> "Cheryl" > wrote in message
>
> >> eb.com...
>
> >> > On 7/4/2014 5:13 AM, Ophelia wrote:
>
> >> >> "dsi1" > wrote in message
>
> >> >> ...
>
> >> >>> On 7/3/2014 8:02 PM, Cheri wrote:
>
> >> >>>> I think the Walla Walla sweets might not be the best for the crockpot. I'm curious, so one of these days I'll try it with yellow onions.
>
> >> >>>> Cheri
>
> >> >>> You're right that it's kind of a waste to treat sweet onions this
> way.
>
> >> >>> The magic of the process is that you can turn ordinary sulfur-laden onions with a nasty bite into something sweet and savory. It's quite
>amazing.
>
> >> >>
>That is the kind of onions I am working with. I haven't seen Walla
>Walla onions.
>
> >> >>
>
> >> > I haven't either. I bought some Vidalia sweet onions today, but those
>
> >> > are
>
> >> > for grilling.
>
> >>
>
> >> Can you get those strong white ones too?
>
> >
>
> > Yes. Every grocery store carries red, white and brown/yellow. I
>
> > don't know why anyone would caramelize a super sweet onion.
>
> >
>
> > So, what do you think is better: caramelized white or brown/yellow
>
> > onions? Have you done both? I've never caramelized white, because
>
> > yellow onions are my default. I always seem to buy them. If I buy a
>
> > single red or white, I still reach past it for the yellow. I bought a
>
> > red the other day, but I didn't buy it for flavor. I bought it
>
> > because I knew I was going to make cucumber & tomato salad and I
>
> > thought a red onion would be pretty in the mix
>
>
>
> The only onions I buy are red or white, not counting scallions and shallots
>
> of course. I have never thought to caramelise red onions so the only ones I
>
> ever do are whites.
>
> http://www.helpforheroes.org.uk/shop/

I do remember Delia Smith when making French Onion Soup saying not to use red onions as in the caramelisation they go a very unappealing greyish colour. That's good enough for me.

Cherry

"Cherry" > wrote in message
...
> On Sunday, July 6, 2014 4:05:39 PM UTC+1, Ophelia wrote:
>> "sf" > wrote in message
>>
>> ...
>>
>> > On Sun, 6 Jul 2014 10:49:22 +0100, "Ophelia"
>>
>> > > wrote:
>>
>> >> "Cheryl" > wrote in message
>>
>> >> eb.com...
>>
>> >> > On 7/4/2014 5:13 AM, Ophelia wrote:
>>
>> >> >> "dsi1" > wrote in message
>>
>> >> >> ...
>>
>> >> >>> On 7/3/2014 8:02 PM, Cheri wrote:
>>
>> >> >>>> I think the Walla Walla sweets might not be the best for the
>> >> >>>> crockpot. I'm curious, so one of these days I'll try it with
>> >> >>>> yellow onions.
>>
>> >> >>>> Cheri
>>
>> >> >>> You're right that it's kind of a waste to treat sweet onions this
>> way.
>>
>> >> >>> The magic of the process is that you can turn ordinary
>> >> >>> sulfur-laden onions with a nasty bite into something sweet and
>> >> >>> savory. It's quite
>>amazing.
>>
>> >> >>
>>That is the kind of onions I am working with. I haven't seen Walla
>>Walla onions.
>>
>> >> >>
>>
>> >> > I haven't either. I bought some Vidalia sweet onions today, but
>> >> > those
>>
>> >> > are
>>
>> >> > for grilling.
>>
>> >>
>>
>> >> Can you get those strong white ones too?
>>
>> >
>>
>> > Yes. Every grocery store carries red, white and brown/yellow. I
>>
>> > don't know why anyone would caramelize a super sweet onion.
>>
>> >
>>
>> > So, what do you think is better: caramelized white or brown/yellow
>>
>> > onions? Have you done both? I've never caramelized white, because
>>
>> > yellow onions are my default. I always seem to buy them. If I buy a
>>
>> > single red or white, I still reach past it for the yellow. I bought a
>>
>> > red the other day, but I didn't buy it for flavor. I bought it
>>
>> > because I knew I was going to make cucumber & tomato salad and I
>>
>> > thought a red onion would be pretty in the mix
>>
>>
>>
>> The only onions I buy are red or white, not counting scallions and
>> shallots
>>
>> of course. I have never thought to caramelise red onions so the only
>> ones I
>>
>> ever do are whites.
>>
>> http://www.helpforheroes.org.uk/shop/
>
> I do remember Delia Smith when making French Onion Soup saying not to use
> red onions as in the caramelisation they go a very unappealing greyish
> colour. That's good enough for me.

I am a great fan of Delia and have been for many years ) Not seen that but
I did make her red onion marmalade


--
http://www.helpforheroes.org.uk/shop/

"sf" > wrote in message
...
> On Sun, 6 Jul 2014 16:05:39 +0100, "Ophelia"
> > wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>> > On Sun, 6 Jul 2014 10:49:22 +0100, "Ophelia"
>> > > wrote:
>> >
>> >>
>> >>
>> >> "Cheryl" > wrote in message
>> >> eb.com...
>> >> > On 7/4/2014 5:13 AM, Ophelia wrote:
>> >> >>
>> >> >>
>> >> >> "dsi1" > wrote in message
>> >> >> ...
>> >> >>> On 7/3/2014 8:02 PM, Cheri wrote:
>> >> >>>>
>> >> >>>>
>> >> >>>> I think the Walla Walla sweets might not be the best for the
>> >> >>>> crock
>> >> >>>> pot.
>> >> >>>> I'm curious, so one of these days I'll try it with yellow onions.
>> >> >>>>
>> >> >>>> Cheri
>> >> >>>
>> >> >>> You're right that it's kind of a waste to treat sweet onions this
>> >> >>> way.
>> >> >>> The magic of the process is that you can turn ordinary
>> >> >>> sulfur-laden
>> >> >>> onions with a nasty bite into something sweet and savory. It's
>> >> >>> quite
>> >> >>> amazing.
>> >> >>
>> >> >> That is the kind of onions I am working with. I haven't seen Walla
>> >> >> Walla onions.
>> >> >>
>> >> > I haven't either. I bought some Vidalia sweet onions today, but
>> >> > those
>> >> > are
>> >> > for grilling.
>> >>
>> >> Can you get those strong white ones too?
>> >
>> > Yes. Every grocery store carries red, white and brown/yellow. I
>> > don't know why anyone would caramelize a super sweet onion.
>> >
>> > So, what do you think is better: caramelized white or brown/yellow
>> > onions? Have you done both? I've never caramelized white, because
>> > yellow onions are my default. I always seem to buy them. If I buy a
>> > single red or white, I still reach past it for the yellow. I bought a
>> > red the other day, but I didn't buy it for flavor. I bought it
>> > because I knew I was going to make cucumber & tomato salad and I
>> > thought a red onion would be pretty in the mix
>>
>> The only onions I buy are red or white, not counting scallions and
>> shallots
>> of course. I have never thought to caramelise red onions so the only
>> ones I
>> ever do are whites.
>
> I think caramelized red onions would be ugly... but after seeing those
> recipes for onion marmalade that use balsamic vinegar and red wine
> (some even use molasses), anything is possible.

They lose their color. I usually did red and white for French onion soup.

On Sun, 6 Jul 2014 14:54:49 -0700 (PDT), Cherry >
wrote:

> On Sunday, July 6, 2014 4:05:39 PM UTC+1, Ophelia wrote:
> > "sf" > wrote in message
> >
> > ...
> >
> > > On Sun, 6 Jul 2014 10:49:22 +0100, "Ophelia"
> >
> > > > wrote:
> >
> > >> "Cheryl" > wrote in message
> >
> > >> eb.com...
> >
> > >> > On 7/4/2014 5:13 AM, Ophelia wrote:
> >
> > >> >> "dsi1" > wrote in message
> >
> > >> >> ...
> >
> > >> >>> On 7/3/2014 8:02 PM, Cheri wrote:
> >
> > >> >>>> I think the Walla Walla sweets might not be the best for the crockpot. I'm curious, so one of these days I'll try it with yellow onions.
> >
> > >> >>>> Cheri
> >
> > >> >>> You're right that it's kind of a waste to treat sweet onions this
> > way.
> >
> > >> >>> The magic of the process is that you can turn ordinary sulfur-laden onions with a nasty bite into something sweet and savory. It's quite
> >amazing.
> >
> > >> >>
> >That is the kind of onions I am working with. I haven't seen Walla
> >Walla onions.
> >
> > >> >>
> >
> > >> > I haven't either. I bought some Vidalia sweet onions today, but those
> >
> > >> > are
> >
> > >> > for grilling.
> >
> > >>
> >
> > >> Can you get those strong white ones too?
> >
> > >
> >
> > > Yes. Every grocery store carries red, white and brown/yellow. I
> >
> > > don't know why anyone would caramelize a super sweet onion.
> >
> > >
> >
> > > So, what do you think is better: caramelized white or brown/yellow
> >
> > > onions? Have you done both? I've never caramelized white, because
> >
> > > yellow onions are my default. I always seem to buy them. If I buy a
> >
> > > single red or white, I still reach past it for the yellow. I bought a
> >
> > > red the other day, but I didn't buy it for flavor. I bought it
> >
> > > because I knew I was going to make cucumber & tomato salad and I
> >
> > > thought a red onion would be pretty in the mix
> >
> >
> >
> > The only onions I buy are red or white, not counting scallions and shallots
> >
> > of course. I have never thought to caramelise red onions so the only ones I
> >
> > ever do are whites.
> >
> > http://www.helpforheroes.org.uk/shop/
>
> I do remember Delia Smith when making French Onion Soup saying not to use red onions as in the caramelisation they go a very unappealing greyish colour. That's good enough for me.
>
In light of a UK recipe I saw this morning that called for white
onions and showed yellow/brown, so now I'm wondering what is
considered a white onion on the other side of the Pond? TIA

http://thecookingdish.com/0330/the-d...nd-red-onions/

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On 7/6/2014 3:08 AM, Janet wrote:

> What you need is a chip (fries) butty:-) Food of the gods.
>
> http://www.seriouseats.com/2007/10/s...ches-the-chip-
> butty.html

I've never had a sandwich with fries on it, but I've had sandwiches with
chips on it. I'm sure that sentence doesn't make sense to you Brits.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On 7/6/2014 5:49 AM, Ophelia wrote:
>
>
> "Cheryl" > wrote in message
> eb.com...

>> I haven't either. I bought some Vidalia sweet onions today, but those
>> are for grilling.
>
> Can you get those strong white ones too?
>
>
I'm not sure I know what onions you're talking about. I don't usually
buy white onions of any type. Plain yellow, sweet yellow or vidalias are
what I normally pick.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On Monday, July 7, 2014 1:27:49 AM UTC+1, sf wrote:
> On Sun, 6 Jul 2014 14:54:49 -0700 (PDT), Cherry >
>
> wrote:
> > On Sunday, July 6, 2014 4:05:39 PM UTC+1, Ophelia wrote:
>
> > > "sf" > wrote in message
>
> > > ...
>
> > >
>
> > > > On Sun, 6 Jul 2014 10:49:22 +0100, "Ophelia"
>
> > >
>
> > > > > wrote:
>
> > >
>
> > > >> "Cheryl" > wrote in message
>
> > >
>
> > > >> eb.com...
>
> > >
>
> > > >> > On 7/4/2014 5:13 AM, Ophelia wrote:
>
> > >
>
> > > >> >> "dsi1" > wrote in message
>
> > >
>
> > > >> >> ...
>
> > >
>
> > > >> >>> On 7/3/2014 8:02 PM, Cheri wrote:
>
> > >
>
> > > >> >>>> I think the Walla Walla sweets might not be the best for the crockpot. I'm curious, so one of these days I'll try it with yellow onions..
>
> > >
>
> > > >> >>>> Cheri
>
> > >
>
> > > >> >>> You're right that it's kind of a waste to treat sweet onions this
>
> > > way.
>
> > >
>
> > > >> >>> The magic of the process is that you can turn ordinary sulfur-laden onions with a nasty bite into something sweet and savory. It's quite
>
> > >amazing.
>
> > >
>
> > > >> >>
>
> > >That is the kind of onions I am working with. I haven't seen Walla
>
> > >Walla onions.
>
> > >
>
> > > >> >>
>
> > >
>
> > > >> > I haven't either. I bought some Vidalia sweet onions today, but those
>
> > >
>
> > > >> > are
>
> > >
>
> > > >> > for grilling.
>
> > > >> Can you get those strong white ones too?
>
> > > > Yes. Every grocery store carries red, white and brown/yellow. I
>
> > > > don't know why anyone would caramelize a super sweet onion.
>
>
> > > > So, what do you think is better: caramelized white or brown/yellow
onions? Have you done both? I've never caramelized white, because yellow onions are my default. I always seem to buy them. If I buy a single red or white, I still reach past it for the yellow. I bought a red the other day, but I didn't buy it for flavor. I bought it because I knew I was going to make cucumber & tomato salad and I thought a red onion would be pretty in the mix
>
The only onions I buy are red or white, not counting scallions and shallots of course. I have never thought to caramelise red onions so the only ones I ever do are whites.
>
> > > http://www.helpforheroes.org.uk/shop/
>
> > I do remember Delia Smith when making French Onion Soup saying not to use red onions as in the caramelisation they go a very unappealing greyish colour. That's good enough for me.
>
>
> In light of a UK recipe I saw this morning that called for white onions and showed yellow/brown, so now I'm wondering what is considered a white onion on the other side of the Pond? TIA
>
> http://thecookingdish.com/0330/the-d...nd-red-onions/
>
> I take life with a grain of salt, a slice of lemon and a shot of tequila

I think your recipe showed a picture of the wrong onions. Our onions are the same as those in our link. The only thing is that the yellow/brown onions can be British or Spanish depending on the season. The Spanish can be quite mild and the British are quite sharp and tend to make my eyes water.
Cherry

On Monday, July 7, 2014 5:28:43 AM UTC+1, Cheryl wrote:
> On 7/6/2014 3:08 AM, Janet wrote:
>
>
>
> > What you need is a chip (fries) butty:-) Food of the gods.
>
> > http://www.seriouseats.com/2007/10/s...ches-the-chip-
>
> > butty.html
>
>
> I've never had a sandwich with fries on it, but I've had sandwiches with
>
> chips on it. I'm sure that sentence doesn't make sense to you Brits.
>
> ღ.¸¸.œ«*¨`*œ¶
>
> Cheryl

Oh, but it does. The UK chip sandwich made with well buttered bread and hot chips/fries. Yummy but sadly a rare treat these days. Potato chips or crisps (UK) sandwiches we used to do mostly as kids. Particular favourite were the smoked bacon flavour; a faux bacon sandwich if you will.
Cherry

"sf" > wrote in message
...
> On Sun, 6 Jul 2014 14:54:49 -0700 (PDT), Cherry >
> wrote:
>
>> On Sunday, July 6, 2014 4:05:39 PM UTC+1, Ophelia wrote:
>> > "sf" > wrote in message
>> >
>> > ...
>> >
>> > > On Sun, 6 Jul 2014 10:49:22 +0100, "Ophelia"
>> >
>> > > > wrote:
>> >
>> > >> "Cheryl" > wrote in message
>> >
>> > >> eb.com...
>> >
>> > >> > On 7/4/2014 5:13 AM, Ophelia wrote:
>> >
>> > >> >> "dsi1" > wrote in message
>> >
>> > >> >> ...
>> >
>> > >> >>> On 7/3/2014 8:02 PM, Cheri wrote:
>> >
>> > >> >>>> I think the Walla Walla sweets might not be the best for the
>> > >> >>>> crockpot. I'm curious, so one of these days I'll try it with
>> > >> >>>> yellow onions.
>> >
>> > >> >>>> Cheri
>> >
>> > >> >>> You're right that it's kind of a waste to treat sweet onions
>> > >> >>> this
>> > way.
>> >
>> > >> >>> The magic of the process is that you can turn ordinary
>> > >> >>> sulfur-laden onions with a nasty bite into something sweet and
>> > >> >>> savory. It's quite
>> >amazing.
>> >
>> > >> >>
>> >That is the kind of onions I am working with. I haven't seen Walla
>> >Walla onions.
>> >
>> > >> >>
>> >
>> > >> > I haven't either. I bought some Vidalia sweet onions today, but
>> > >> > those
>> >
>> > >> > are
>> >
>> > >> > for grilling.
>> >
>> > >>
>> >
>> > >> Can you get those strong white ones too?
>> >
>> > >
>> >
>> > > Yes. Every grocery store carries red, white and brown/yellow. I
>> >
>> > > don't know why anyone would caramelize a super sweet onion.
>> >
>> > >
>> >
>> > > So, what do you think is better: caramelized white or brown/yellow
>> >
>> > > onions? Have you done both? I've never caramelized white, because
>> >
>> > > yellow onions are my default. I always seem to buy them. If I buy a
>> >
>> > > single red or white, I still reach past it for the yellow. I bought
>> > > a
>> >
>> > > red the other day, but I didn't buy it for flavor. I bought it
>> >
>> > > because I knew I was going to make cucumber & tomato salad and I
>> >
>> > > thought a red onion would be pretty in the mix
>> >
>> >
>> >
>> > The only onions I buy are red or white, not counting scallions and
>> > shallots
>> >
>> > of course. I have never thought to caramelise red onions so the only
>> > ones I
>> >
>> > ever do are whites.
>> >
>> > http://www.helpforheroes.org.uk/shop/
>>
>> I do remember Delia Smith when making French Onion Soup saying not to use
>> red onions as in the caramelisation they go a very unappealing greyish
>> colour. That's good enough for me.
>>
> In light of a UK recipe I saw this morning that called for white
> onions and showed yellow/brown, so now I'm wondering what is
> considered a white onion on the other side of the Pond? TIA
>
> http://thecookingdish.com/0330/the-d...nd-red-onions/
>

Oh! They are referring to the skin???? My onions have brown outer skins
but the inside is white.


--
http://www.helpforheroes.org.uk/shop/