"Cheryl" > wrote in message
eb.com...
> 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.

It does but only because I have learned here)


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

"Cherry" > wrote in message
...
> 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.

Always salt and vinegar crisps for me)))
--
http://www.helpforheroes.org.uk/shop/

"Cherry" > wrote in message
...

>> 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.

Yes! The onions I usually use are the strong ones. Is it not those really
big mild ones that are Spanish?

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

In article >,
says...
> 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/
>

The "white" probably is just distinguishing them from red onions.

What you call yellow onions, is the usual go-to kind meant in UK
recipes. They have a brown skin, white flesh and are strong enough to
make your eyes water when you cut them.


Janet UK

In article om>,
says...
>
> 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.

Of course it does, we know all about your tragic little name
confusions :-)

Crisp sandwiches are good too, but not as yummy as a chip butty.

Janet UK

"Ophelia" > wrote in message
...
>
>
> "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.

Those are called yellow. The white are totally white, inside and out.

"Janet" > wrote in message
t...
> In article >,
> says...
>> 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/
>>
>
> The "white" probably is just distinguishing them from red onions.
>
> What you call yellow onions, is the usual go-to kind meant in UK
> recipes. They have a brown skin, white flesh and are strong enough to
> make your eyes water when you cut them.

Our white onions are all white, inside and out. They are usually used in
Mexican dishes.

Started onions at 4:30 A.M. Is a fair amount of onions, so will take a pic
when they've cooked for a couple of hours and then the finiished product.
Will see how long it takes, and the end result. It's hot here, will be 100
or above today, and is still warm from yesterday, so we will mostly be
staying in, unless we go to a movie matinee this afternoon, so I will be
smelling those onions all day. Hopefully, they're worth it. :-)

Cheri

"Cheri" > wrote in message
...
> Started onions at 4:30 A.M. Is a fair amount of onions, so will take a pic
> when they've cooked for a couple of hours and then the finiished product.
> Will see how long it takes, and the end result. It's hot here, will be 100
> or above today, and is still warm from yesterday, so we will mostly be
> staying in, unless we go to a movie matinee this afternoon, so I will be
> smelling those onions all day. Hopefully, they're worth it. :-)

I hope so too <g> good luck))


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

> >> 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.
>
> Those are called yellow.

Not in the UK.

Janet UK

In article >, says...
>
> "Janet" > wrote in message
> t...
> > In article >,
> > says...
> >> 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/
> >>
> >
> > The "white" probably is just distinguishing them from red onions.
> >
> > What you call yellow onions, is the usual go-to kind meant in UK
> > recipes. They have a brown skin, white flesh and are strong enough to
> > make your eyes water when you cut them.
>
> Our white onions are all white, inside and out. They are usually used in
> Mexican dishes.

Irrelevent. We are discussing what "white" onion means in a UK recipe.

Janet UK

Cheryl wrote:
>
> It was strange looking at the radar and seeing that big storm right off
> the coast (I'm in MD near Annapolis)

I grew up in MD. My first 9 years were in Mayo, MD. Beverly Beach and
then Saunders Point nearby. Are you familiar with that? Just
wondering. Those are both near and just south of Annapolis.

Then we moved to the DC area and the rest of my years were in Oxon
Hill, MD, right outside of the DC border to the south.

G.

On Mon, 07 Jul 2014 00:28:43 -0400, 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.

Probably "crisps" would make more sense.

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

On 7/7/2014 10:44 AM, sf wrote:
> On Mon, 07 Jul 2014 00:28:43 -0400, 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.
>
> Probably "crisps" would make more sense.
>
Yep. I know fries/chips on a sandwich are pretty common in places like
Pennsylvania. It's not something I'd go looking for. I have been known
to put potato crisps on a cheeseburger.

Jill

On Mon, 7 Jul 2014 00:49:53 -0700 (PDT), Cherry >
wrote:

> I think your recipe showed a picture of the wrong onions.

Thanks! It left me scratching my head, thinking about the differences
in language even though it's supposedly the same one.

> 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

I haven't heard an onion called "Spanish" in decades!

> quite mild and the British are quite sharp and tend to make my eyes water.

I've never heard an onion called "British" before. Is there any way
to tell at the grocery store, can you always tell by season, or is
that just something you say when your eyes begin to water?



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

On Mon, 7 Jul 2014 10:08:20 +0100, "Ophelia"
> wrote:

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

Yes, when we (I) talk about yellow/brown and white, it's the skin.
Red is a whole 'nother thing because it's red inside and out.

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

On Mon, 7 Jul 2014 14:08:27 +0100, Janet > wrote:

>
> > >> 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.
> >
> > Those are called yellow.
>
> Not in the UK.
>
You still call them Spanish?

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

On Mon, 7 Jul 2014 14:09:58 +0100, Janet > wrote:

> In article >, says...
> >
> > "Janet" > wrote in message
> > t...
> > > In article >,
> > > says...
> > >> 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/
> > >>
> > >
> > > The "white" probably is just distinguishing them from red onions.
> > >
> > > What you call yellow onions, is the usual go-to kind meant in UK
> > > recipes. They have a brown skin, white flesh and are strong enough to
> > > make your eyes water when you cut them.
> >
> > Our white onions are all white, inside and out. They are usually used in
> > Mexican dishes.
>
> Irrelevent. We are discussing what "white" onion means in a UK recipe.
>
Our yellow onions are usually quite mild. Sometimes I get a few that
make my eyes water, but not normally. It has nothing to do with
freshness, because they're all pretty juicy - it's just breed. I
guess we mix up all of our (unbranded) yellow onions and don't
distinguish between them the same way you guys mix up all of your
fresh chili peppers and don't distinguish between them.

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

On Mon, 07 Jul 2014 10:49:44 -0400, jmcquown >
wrote:

> On 7/7/2014 10:44 AM, sf wrote:
> > On Mon, 07 Jul 2014 00:28:43 -0400, 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.
> >
> > Probably "crisps" would make more sense.
> >
> Yep. I know fries/chips on a sandwich are pretty common in places like
> Pennsylvania. It's not something I'd go looking for. I have been known
> to put potato crisps on a cheeseburger.
>
I remember trying a sandwich that had potato chips in it way back in
elementary and was decidedly unimpressed. Once was enough for me.
OTOH, I took to peanut butter and dill pickles like a duck to water.


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

"sf" > wrote in message
...
> On Mon, 7 Jul 2014 10:08:20 +0100, "Ophelia"
> > wrote:
>
>> Oh! They are referring to the skin???? My onions have brown outer
>> skins
>> but the inside is white.
>
> Yes, when we (I) talk about yellow/brown and white, it's the skin.
> Red is a whole 'nother thing because it's red inside and out.

Yep. I thought you were describing onions with yellow flesh!!!

Two nations divided by a common language <g>



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

In article >,
says...
>
> On Mon, 7 Jul 2014 00:49:53 -0700 (PDT), Cherry >
> wrote:
>
> > I think your recipe showed a picture of the wrong onions.
>
> Thanks! It left me scratching my head, thinking about the differences
> in language even though it's supposedly the same one.
>
> > 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
>
> I haven't heard an onion called "Spanish" in decades!
>
> > quite mild and the British are quite sharp and tend to make my eyes water.
>
> I've never heard an onion called "British" before.

They aren't. She means the countries where they were grown (in
differing climates).

Is there any way
> to tell at the grocery store,

Yes, foods here are required to be labelled with the country of
origin.

Janet UK

In article >,
says...
>
> On Mon, 7 Jul 2014 14:08:27 +0100, Janet > wrote:
>
> >
> > > >> 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.
> > >
> > > Those are called yellow.
> >
> > Not in the UK.
> >
> You still call them Spanish?

No, we call them onions. See how easy the English language is to
native speakers?

If they were labelled grown in Spain one could refer to them as Spanish
onions, in the way one might refer to yourself as an American <insert
your own word>.

Janet.

On Mon, 07 Jul 2014 00:28:43 -0400, 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.

Adding chitato pips to a BLT is how some stretch the bacon... adds
salty crunch for cheap.

On Mon, 7 Jul 2014 17:33:27 +0100, Janet > wrote:

> In article >,
> says...
> >
> > On Mon, 7 Jul 2014 00:49:53 -0700 (PDT), Cherry >
> > wrote:
> >
> > > I think your recipe showed a picture of the wrong onions.
> >
> > Thanks! It left me scratching my head, thinking about the differences
> > in language even though it's supposedly the same one.
> >
> > > 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
> >
> > I haven't heard an onion called "Spanish" in decades!
> >
> > > quite mild and the British are quite sharp and tend to make my eyes water.
> >
> > I've never heard an onion called "British" before.
>
> They aren't. She means the countries where they were grown (in
> differing climates).
>
> Is there any way
> > to tell at the grocery store,
>
> Yes, foods here are required to be labelled with the country of
> origin.
>
OIC, thanks.

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

On 7/7/2014 10:25 AM, Gary wrote:
> Cheryl wrote:
>>
>> It was strange looking at the radar and seeing that big storm right off
>> the coast (I'm in MD near Annapolis)
>
> I grew up in MD. My first 9 years were in Mayo, MD. Beverly Beach and
> then Saunders Point nearby. Are you familiar with that? Just
> wondering. Those are both near and just south of Annapolis.
>
> Then we moved to the DC area and the rest of my years were in Oxon
> Hill, MD, right outside of the DC border to the south.
>
> G.
>
I know where Mayo and Beverly are, but not Saunders Point. I'm west of
Annapolis, so not near the shore. I grew up in Laurel, and when I was
married I lived in Jessup. I know where Oxon Hill is, too.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

"sf" > wrote in message
...
> On Mon, 7 Jul 2014 14:09:58 +0100, Janet > wrote:
>
>> In article >, says...
>> >
>> > "Janet" > wrote in message
>> > t...
>> > > In article >,
>> > >
>> > > says...
>> > >> 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/
>> > >>
>> > >
>> > > The "white" probably is just distinguishing them from red onions.
>> > >
>> > > What you call yellow onions, is the usual go-to kind meant in UK
>> > > recipes. They have a brown skin, white flesh and are strong enough
>> > > to
>> > > make your eyes water when you cut them.
>> >
>> > Our white onions are all white, inside and out. They are usually used
>> > in
>> > Mexican dishes.
>>
>> Irrelevent. We are discussing what "white" onion means in a UK recipe.
>>
> Our yellow onions are usually quite mild. Sometimes I get a few that
> make my eyes water, but not normally. It has nothing to do with
> freshness, because they're all pretty juicy - it's just breed. I
> guess we mix up all of our (unbranded) yellow onions and don't
> distinguish between them the same way you guys mix up all of your
> fresh chili peppers and don't distinguish between them.
>
Oddly enough, the strongest onions I've ever had are the red ones. I know
they are purported to be mild but I don't find them so.

"Cheri" > wrote in message
...
> Started onions at 4:30 A.M. Is a fair amount of onions, so will take a pic
> when they've cooked for a couple of hours and then the finiished product.
> Will see how long it takes, and the end result. It's hot here, will be 100
> or above today, and is still warm from yesterday, so we will mostly be
> staying in, unless we go to a movie matinee this afternoon, so I will be
> smelling those onions all day. Hopefully, they're worth it. :-)

It's somewhere around 80 and we're suffering here. I was up until something
like 8:00 a.m., unable to sleep. Tried to sleep on the couch because there
is a ceiling fan above it but it seems that all it did was blow warm air on
me. Not liking this. Supposed to only get hotter and stay that way for
over a week.

I'm just biding my time and starving. We're going to the taqueria but
someone is being quite slow. Then off for some prolonged shopping. We
don't need too much but we are going to several stores for a few things in
each. Mainly to kill time and take advantage of their AC. Not sure what
dinner will be. Don't want baked beans on top of the beans I'll be eating
soon.

"Janet" > wrote in message
t...
>
>> >> 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.
>>
>> Those are called yellow.
>
> Not in the UK.
>
What are they called there?

My onions have been in the crockpot since 4:30 this morning. It's going on
11 hours now and they are starting to brown up nicely.

"sf" > wrote in message
...
> On Mon, 07 Jul 2014 10:49:44 -0400, jmcquown >
> wrote:
>
>> On 7/7/2014 10:44 AM, sf wrote:
>> > On Mon, 07 Jul 2014 00:28:43 -0400, 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.
>> >>
>> >
>> > Probably "crisps" would make more sense.
>> >
>> Yep. I know fries/chips on a sandwich are pretty common in places like
>> Pennsylvania. It's not something I'd go looking for. I have been known
>> to put potato crisps on a cheeseburger.
>>
> I remember trying a sandwich that had potato chips in it way back in
> elementary and was decidedly unimpressed. Once was enough for me.
> OTOH, I took to peanut butter and dill pickles like a duck to water.
>
Peanut butter and pickles is the best! Sometimes I just split a big dill
lengthwise, blot it off and put peanut butter between the two halves. Yum!

"sf" > wrote in message
...
> On Mon, 7 Jul 2014 00:49:53 -0700 (PDT), Cherry >
> wrote:
>
>> I think your recipe showed a picture of the wrong onions.
>
> Thanks! It left me scratching my head, thinking about the differences
> in language even though it's supposedly the same one.
>
>> 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
>
> I haven't heard an onion called "Spanish" in decades!
>
>> quite mild and the British are quite sharp and tend to make my eyes
>> water.
>
> I've never heard an onion called "British" before. Is there any way
> to tell at the grocery store, can you always tell by season, or is
> that just something you say when your eyes begin to water?
>
I have seen them labeled as Spanish Sweet.

"Cheri" > wrote in message
...
> My onions have been in the crockpot since 4:30 this morning. It's going on
> 11 hours now and they are starting to brown up nicely.

Go girl))

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

"Ophelia" > wrote in message
...
>
>
> "Cheri" > wrote in message
> ...
>> My onions have been in the crockpot since 4:30 this morning. It's going
>> on 11 hours now and they are starting to brown up nicely.
>
> Go girl))
>

We're going to be leaving soon, so I am going to go ahead and turn them off.

Started out:

http://tinypic.com/view.php?pic=2cgzqyg&s=8



Ended up:

http://tinypic.com/view.php?pic=e0qrsi&s=8

Myself, I think I'd just as soon do in a frying pan and be done with it as
opposed to hours of cooking, but since this was the first time, I was
stirring often.

On Mon, 7 Jul 2014 15:03:41 -0700, "Julie Bove"
> wrote:

> Peanut butter and pickles is the best! Sometimes I just split a big dill
> lengthwise, blot it off and put peanut butter between the two halves. Yum!

That's as low carb as it will get.

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

On Mon, 7 Jul 2014 15:04:22 -0700, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Mon, 7 Jul 2014 00:49:53 -0700 (PDT), Cherry >
> > wrote:
> >
> >> I think your recipe showed a picture of the wrong onions.
> >
> > Thanks! It left me scratching my head, thinking about the differences
> > in language even though it's supposedly the same one.
> >
> >> 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
> >
> > I haven't heard an onion called "Spanish" in decades!
> >
> >> quite mild and the British are quite sharp and tend to make my eyes
> >> water.
> >
> > I've never heard an onion called "British" before. Is there any way
> > to tell at the grocery store, can you always tell by season, or is
> > that just something you say when your eyes begin to water?
> >
> I have seen them labeled as Spanish Sweet.

Grown here or elsewhere?

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

On Mon, 7 Jul 2014 15:01:54 -0700, "Cheri" >
wrote:

> My onions have been in the crockpot since 4:30 this morning. It's going on
> 11 hours now and they are starting to brown up nicely.

So you've had them on high with no excess liquid? As you can see by
the thread I just started, I was about to chicken out. Maybe I won't
after all.

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

"sf" > wrote in message
...
> On Mon, 7 Jul 2014 15:01:54 -0700, "Cheri" >
> wrote:
>
>> My onions have been in the crockpot since 4:30 this morning. It's going
>> on
>> 11 hours now and they are starting to brown up nicely.
>
> So you've had them on high with no excess liquid? As you can see by
> the thread I just started, I was about to chicken out. Maybe I won't
> after all.

They did start to brown up a lot in the last hour or so, but I think the
liquid is a problem with them getting really "caramelized" as opposed to
steamed. DH just found out the Yankees are being shown on TV, so he decided
he wanted to stay in and watch them, so I'm going to throw them back into
the crockpot and let them cook some more to see what happens, but I know I
won't cook them this way again.

Cheri

On Monday, July 7, 2014 3:54:27 PM UTC+1, sf wrote:
> On Mon, 7 Jul 2014 00:49:53 -0700 (PDT), Cherry >
>
> wrote:
>
> > I think your recipe showed a picture of the wrong onions.
>
>
> Thanks! It left me scratching my head, thinking about the differences
>
> in language even though it's supposedly the same one.
>
>
> > Our onions are the same as those in your link. The only thing is that the yellow/brown onions can be British or Spanish depending on the season. The Spanish can be
>
>
> I haven't heard an onion called "Spanish" in decades!
>
>
> > quite mild and the British are quite sharp and tend to make my eyes water.
>
>
> I've never heard an onion called "British" before. Is there any way to tell at the grocery store, can you always tell by season, or is that just something you say when your eyes begin to water?
>
> All you need is love. But a little chocolate now and then doesn't hurt.

All fruit and veg must be labeled with the country of origin, it's the law.
Cherry

On Monday, July 7, 2014 3:56:56 PM UTC+1, sf wrote:
> On Mon, 7 Jul 2014 14:08:27 +0100, Janet > wrote:
>
> > > >> 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.
>
> > >
>
> > > Those are called yellow.
>
> >
>
> > Not in the UK.
>
> You still call them Spanish?
>
> All you need is love. But a little chocolate now and then doesn't hurt.

Only if they're from Spain.
Cherry

On Monday, July 7, 2014 4:01:26 PM UTC+1, sf wrote:
> On Mon, 7 Jul 2014 14:09:58 +0100, Janet > wrote:
>
> > In article >, says...
>
> > >
>
> > > "Janet" > wrote in message
>
> > > t...
>
> > > > In article >,
>
> > > > says...
>
> > > >> 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/
>
> > > >>
>
> > > >
>
> > > > The "white" probably is just distinguishing them from red onions.
>
> > > >
>
> > > > What you call yellow onions, is the usual go-to kind meant in UK
>
> > > > recipes. They have a brown skin, white flesh and are strong enough to
>
> > > > make your eyes water when you cut them.
>
> > >
>
> > > Our white onions are all white, inside and out. They are usually used in
>
> > > Mexican dishes.
>
> >
>
> > Irrelevent. We are discussing what "white" onion means in a UK recipe.
>
> >
>
> Our yellow onions are usually quite mild. Sometimes I get a few that
>
> make my eyes water, but not normally. It has nothing to do with
>
> freshness, because they're all pretty juicy - it's just breed. I
>
> guess we mix up all of our (unbranded) yellow onions and don't
>
> distinguish between them the same way you guys mix up all of your
>
> fresh chili peppers and don't distinguish between them.
>
> All you need is love. But a little chocolate now and then doesn't hurt.

Once upon a time we would mix our chili's when fresh ones were not so widely used. Now they're sold in individual varieties so people know what strength of chili they're buying.
Cherry