"jinx the minx" > wrote in message
...
> "Julie Bove" > wrote:
>> "Cheri" > wrote in message
>> ...
>>>
>>> "Julie Bove" > wrote in message >
>>> ...
>>>>
>>>> "Ophelia" > wrote in message >>
>>>> ...
>>>>>
>>>>>
>>>>> "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.
>>>>
>>>> They're grown in Walla Walla Washington. Not sure if you can get them
>>>> >> anywhere far from here unless you order online.
>>>
>>> They sell them all over my area of CA during season.
>>
>> I would say that you're relatively close though. We can get Anaheim
>> chiles here. But I doubt that you could find either thing on the East
>> coast. At least I never did.
>
> We get both here in the Midwest, so they've made it at least half way
> across the country.

In looking them up, it seems that Walla Walla sweets are available
nationwide. I just never saw them in NY or MA. Also in NY I could not find
jicama or Anaheim chiles. Don't think that I looked for them in MA.

"Cheri" > wrote in message
...
>
> "Julie Bove" > wrote in message
> ...
>>
>> "sf" > wrote in message
>> ...
>>> On Fri, 4 Jul 2014 06:16:28 -0700, "Cheri" >
>>> wrote:
>>>
>>>> They sell them all over my area of CA during season.
>>>
>>> That one appears in CA, but we also get the look alikes that are the
>>> same onion type but not grown in Walla Walla. I've seen Maui onions
>>> on occasion, but I've never seen Vidalia. There are lots of other
>>> sweet onions too, but they don't have the press/mystique of the
>>> others.
>>
>> We can get Vidalia here.
>
> I'm lucky enough to have friends in Walla Walla that visit every year.
> They always bring some. They usually will have the WW sweets at Safeway
> for a very short time. Once they did advertise them in the ad, and when I
> got there, they were not WW sweets, they were Vidalias. Still very good,
> but not what was advertised. I believe Raley's has the Vidalias sometimes
> too.

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!

"sf" > wrote in message
...
> On Fri, 4 Jul 2014 15:45:35 -0700, "Julie Bove"
> > wrote:
>
>>
>> "Ophelia" > wrote in message
>> ...
>> >
>> >
>> > I guess! I can't say these are sweet.
>>
>> Mine could be used for candy!
>
> They probably wouldn't have been as sweet if you'd used a regular
> yellow onion.
>
That's what I think too. I should have tasted a bite of these raw. I'll
bet they were really sweet raw.

"dsi1" > wrote in message
...
> On 7/4/2014 12:46 PM, Julie Bove wrote:
>>
>> "dsi1" > wrote in message
>> ...
>>> On 7/4/2014 6:29 AM, sf wrote:
>>>> On Thu, 03 Jul 2014 20:16:04 -1000, dsi1
>>>> > wrote:
>>>>
>>>>> On 7/3/2014 6:44 PM, sf wrote:
>>>>>>
>>>>>> When I make caramelized onions, it takes closer to an hour. Onions
>>>>>> that cook your way (in ten minutes) are "browned", not caramelized.
>>>>>>
>>>>>>
>>>>>>
>>>>> This shocking news to me. Isn't browning an indication of
>>>>> caramelization?
>>>>
>>>> Were you just as shocked when you found out all squares are rectangles
>>>> but not all rectangles are squares?
>>>>
>>>
>>> I'm betting I can caramelize onions in 5 minutes. This must make me
>>> some kind of wizard. Maybe the Wizard of Odd...
>>
>> Mine are not that quick. But they do always come out faster than the
>> recipe calls for.
>
> It doesn't take long. I wouldn't do it that way for a frittata but it's
> perfect to lay on pork chops. Caramelized onions take from 5 minutes to 5
> hours depending on the dish. As luck would have it, I'll probably make
> pork chops today so I should be able to give you an exact time for the
> onions.

I used to make French onion soup all the time. My recipe called for 2 hours
of cooking but they never ever took that long.

"dsi1" > wrote in message
...
> On 7/4/2014 12:50 PM, Julie Bove wrote:
>>
>>
>> I use different onions for different things. I used to always use
>> yellow for everything because they were cheaper. And I still do use
>> them a lot for cooking. But I find that white are best in Mexican foods
>> and sometimes for eating raw. I also use green for raw or some cooked
>> dishes like Chinese. I sometimes use red for cooking but mainly raw and
>> often when I just want that color.
>>
>> I like the sweet for things like layering with potatoes for roasting or
>> in faux pierogies or when I used to make them with Spaeztel. Oh how I
>> wish I could eat that again! I would make caramelized onions in butter
>> then toss them with cooked Spaetzel and Swish cheese and bake it. Heck,
>> that was even good without the Spaetzel! Want, want, want!
>
> Sounds like you got it all together. I'm lousy with potatoes myself. My
> theory is that potatoes vex the Asian cook.

That could be. I think I saw on some cooking show that the Japanese
actually use a lot more potatoes than we realize.

I grew up eating a lot of potatoes. But we mainly only had them either from
a can, home fries, mashed, baked (not often) or in a stew or with pot roast.
I got more inventive with them when I did the cooking. I resisted au gratin
because we had them all the time at school and we called them "all rotten".
I realize now that they were probably dried and used a faux cheese sauce.
They were just sort of salty and mushy and not at all good.

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.

On Fri, 4 Jul 2014 18:36:24 -0700, "Julie Bove"
> wrote:

> I can grow them here but I grew them from sets not seeds.

I don't know anyone who grows onions from seed, it's always a "set"
(baby onion).

> I do see that the
> seeds are available. The one year that I tried to grow them, we had
> unseasonably high temps for a couple of days and that was enough for them to
> bolt and flower. They have beautiful flowers.

I bet they are. Slightly off topic, one of my neighbors has artichoke
plants (open to anyone who drives down the easement) that they ignore
every year. I was sorely tempted to do a midnight raid (knowing they
wouldn't notice), but I resisted the urge.

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

On Fri, 4 Jul 2014 18:46:45 -0700, "Julie Bove"
> wrote:

> In looking them up, it seems that Walla Walla sweets are available
> nationwide. I just never saw them in NY or MA. Also in NY I could not find
> jicama or Anaheim chiles. Don't think that I looked for them in MA.

It's been a while since you've lived there, marketing time marches on!

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

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.

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

On 7/4/2014 10:28 PM, sf wrote:
> I bet they are. Slightly off topic, one of my neighbors has artichoke
> plants (open to anyone who drives down the easement) that they ignore
> every year. I was sorely tempted to do a midnight raid (knowing they
> wouldn't notice), but I resisted the urge.

Given the price of artichokes (they don't grow near where I live) I'd
have gone on that raid with you!

Jill

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

"jmcquown" > wrote in message
...
> 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

I see that most are fairly recent. Odd that Kansas and Nebraska don't have
one though.

"sf" > wrote in message
...
> On Fri, 4 Jul 2014 18:46:45 -0700, "Julie Bove"
> > wrote:
>
>> In looking them up, it seems that Walla Walla sweets are available
>> nationwide. I just never saw them in NY or MA. Also in NY I could not
>> find
>> jicama or Anaheim chiles. Don't think that I looked for them in MA.
>
> It's been a while since you've lived there, marketing time marches on!
>
Perhaps but Mexican food was not big in NY. The few ingredients I did buy I
mostly had to get at the military commissary. The grocery stores there if
they had anything at all would have some salsa, refried beans, maybe pinto
beans and hard taco shells. Perhaps one kind each of corn and flour
tortillas and not necessarily good ones.

"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.

They were probably 2" below. This was my biggest one. I think it's a 6
quart one.

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!!!!!

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.

"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!

"Sqwertz" > wrote in message
...
> On Thu, 3 Jul 2014 15:07:31 -0700, Julie Bove wrote:
>
>> The end result? Just kind of meh.
>
> Told you they wouldn't work for you. It's because of your kitchen.
> It's the angle of the lights reflecting off the crock-pot.

They were perfectly fine in my beans. But I don't think I'll be doing them
that way again. I like the texture better on the stove.

"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!!!



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

"Julie Bove" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "sf" > wrote in message
>> ...
>>> On Fri, 4 Jul 2014 10:08:53 +0100, "Ophelia"
>>> > wrote:
>>>
>>>> I've taken two pics so far. I tasted mine this am and they were not so
>>>> sweet. Maybe that will develop over the day. I don't need the crock
>>>> pot
>>>> for anything else so I'll just let them roll
>>>
>>> You want your caramelized onions to be sweet?
>>
>> Not particularly, it was just they way others described them.
>
> Aren't they always sweet? Mine are and I have done every kind of onion
> there is. When making soup I'll often use two or three kinds. I never
> add sugar although I have seen recipes that call for it.

Nor do I, but you said yours were not sweet and you prefer them sweet so I
thought ...

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

"Julie Bove" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "sf" > wrote in message
>> ...
>>> On Fri, 4 Jul 2014 17:07:15 +0100, "Ophelia"
>>> > wrote:
>>>
>>>>
>>>>
>>>> "sf" > wrote in message
>>>> ...
>>>> > On Fri, 4 Jul 2014 10:08:53 +0100, "Ophelia"
>>>> > > wrote:
>>>> >
>>>> >> I've taken two pics so far. I tasted mine this am and they were not
>>>> >> so
>>>> >> sweet. Maybe that will develop over the day. I don't need the
>>>> >> crock pot
>>>> >> for anything else so I'll just let them roll
>>>> >
>>>> > You want your caramelized onions to be sweet?
>>>>
>>>> Not particularly, it was just they way others described them.
>>>
>>> Okay. I guess I've never understood that description. They lose any
>>> bite they ever had, so they're considered sweet. I wish there was a
>>> better way of describing them, because I always think "sugary" when I
>>> see it.
>>
>> I guess! I can't say these are sweet.
>
> Mine could be used for candy!

Well you did use sweet onions.

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

"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 ;-)


--
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"Cheri" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "Cheri" > wrote in message
>
>>> For some reason I thought she was near London. I wonder where I got that
>>> idea? LOL
>>
>> I wonder too <g>
>
> Maybe I dreamed it. ;-)

Maybe ;-)

--
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"Cheri" > wrote in message
...
>
> "Pico Rico" > wrote in message
> ...
>>
>> "Cheri" > wrote in message
>> ...
>>>
>>> "jmcquown" > wrote in message
>>> ...
>>>> On 7/4/2014 10:19 AM, Cheri wrote:
>>>>>
>>>>> "jmcquown" > wrote in message
>>>>> ...
>>>>>> On 7/4/2014 9:16 AM, Cheri wrote in reply to Julie:
>>>>>>>
>>>>>>>>
>>>>>>>> They're grown in Walla Walla Washington. Not sure if you can get
>>>>>>>> them
>>>>>>>> anywhere far from here unless you order online.
>>>>>>>
>>>>>>> They sell them all over my area of CA during season.
>>>>>>>
>>>>>>> Cheri
>>>>>>>
>>>>>> I doubt Ophelia could find Walla Walla onions in Scotland.
>>>>>>
>>>>>> Jill
>>>>>
>>>>> I didn't know she was in Scotland, but no...I'm sure not.
>>>>>
>>>>> Cheri
>>>>
>>>> Yep, she's in Scotland. I have never looked for Walla Walla onions.
>>>> Vidalia, Georgia isn't all that far from me; they show up at Publix.
>>>>
>>>> I doubt I'd be carmelizing onions in a crock pot. It's been discussed
>>>> before but I never need a huge quantity of carmelized onions.
>>>>
>>>> Jill
>>>
>>> For some reason I thought she was near London. I wonder where I got that
>>> idea? LOL
>>>
>>
>>
>> She is. It's only a couple inches away on my map.
>
> LOL, thank you. That must be why.

Easy mistake ;p


--
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> wrote in message
...
> On Fri, 04 Jul 2014 19:01:16 -0400, Ed Pawlowski > wrote:
>
>>On 7/4/2014 6:07 PM, Janet wrote:
>>> In article >,
>>> says...
>>>
>>>> Would it be easier to find Walla Walla onions near London?
>>>
>>> Probably not, but we can buy seeds to grow them.
>>>
>>> Janet UK (not in London)
>>
>>
>>Nope. Sweet onions like Vidalia, Walla Walla, Texas 1015 are
>>trademarked and can only be grown in certain areas. They also need a
>>certain soil or they won't have the sweet flavor they are famous for.
>>
>>OTOH, if you caramelize them, you won't know the difference in the end
>>result.
>
> I tried some Vidalia once and found them disappointing, think I prefer
> onion with some bite.

Oh the onions I use have bite alright )

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

"sf" > wrote in message
...
> On Fri, 4 Jul 2014 18:36:24 -0700, "Julie Bove"
> > wrote:
>
>> I can grow them here but I grew them from sets not seeds.
>
> I don't know anyone who grows onions from seed, it's always a "set"
> (baby onion).
>
>> I do see that the
>> seeds are available. The one year that I tried to grow them, we had
>> unseasonably high temps for a couple of days and that was enough for them
>> to
>> bolt and flower. They have beautiful flowers.
>
> I bet they are. Slightly off topic, one of my neighbors has artichoke
> plants (open to anyone who drives down the easement) that they ignore
> every year. I was sorely tempted to do a midnight raid (knowing they
> wouldn't notice), but I resisted the urge.

Why not just ask if you can have some?

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

"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!

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

"Ophelia" > wrote in message
...
>
>
> "sf" > wrote in message
> ...
>> On Fri, 4 Jul 2014 18:36:24 -0700, "Julie Bove"
>> > wrote:
>>
>>> I can grow them here but I grew them from sets not seeds.
>>
>> I don't know anyone who grows onions from seed, it's always a "set"
>> (baby onion).
>>
>>> I do see that the
>>> seeds are available. The one year that I tried to grow them, we had
>>> unseasonably high temps for a couple of days and that was enough for
>>> them to
>>> bolt and flower. They have beautiful flowers.
>>
>> I bet they are. Slightly off topic, one of my neighbors has artichoke
>> plants (open to anyone who drives down the easement) that they ignore
>> every year. I was sorely tempted to do a midnight raid (knowing they
>> wouldn't notice), but I resisted the urge.
>
> Why not just ask if you can have some?

I meant to add, if they do allow you to have some, you could give them a
small gift to say thank you and I guarantee you will be allowed to have them
every year hereafter


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

> wrote in message
...
> On Sat, 5 Jul 2014 12:02:48 +0100, "Ophelia"
> > wrote:
>
>>
>>
> wrote in message
. ..
>>> On Fri, 04 Jul 2014 19:01:16 -0400, Ed Pawlowski > wrote:
>>>
>>>>On 7/4/2014 6:07 PM, Janet wrote:
>>>>> In article >,
>>>>> says...
>>>>>
>>>>>> Would it be easier to find Walla Walla onions near London?
>>>>>
>>>>> Probably not, but we can buy seeds to grow them.
>>>>>
>>>>> Janet UK (not in London)
>>>>
>>>>
>>>>Nope. Sweet onions like Vidalia, Walla Walla, Texas 1015 are
>>>>trademarked and can only be grown in certain areas. They also need a
>>>>certain soil or they won't have the sweet flavor they are famous for.
>>>>
>>>>OTOH, if you caramelize them, you won't know the difference in the end
>>>>result.
>>>
>>> I tried some Vidalia once and found them disappointing, think I prefer
>>> onion with some bite.
>>
>>Oh the onions I use have bite alright )
>
> I might try the crockpot method, perhaps going to a BBQ or something,
> offer to take the side.

Depends on how many you need to take, because they cook down a loooooooooong
way! I started out with the pot nearly full and you saw how many I ended up
with.


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

On Sat, 5 Jul 2014 12:17:35 +0100, "Ophelia"
> wrote:

>
>
> "Ophelia" > wrote in message
> ...
> >
> >
> > "sf" > wrote in message
> > ...
> >> On Fri, 4 Jul 2014 18:36:24 -0700, "Julie Bove"
> >> > wrote:
> >>
> >>> I can grow them here but I grew them from sets not seeds.
> >>
> >> I don't know anyone who grows onions from seed, it's always a "set"
> >> (baby onion).
> >>
> >>> I do see that the
> >>> seeds are available. The one year that I tried to grow them, we had
> >>> unseasonably high temps for a couple of days and that was enough for
> >>> them to
> >>> bolt and flower. They have beautiful flowers.
> >>
> >> I bet they are. Slightly off topic, one of my neighbors has artichoke
> >> plants (open to anyone who drives down the easement) that they ignore
> >> every year. I was sorely tempted to do a midnight raid (knowing they
> >> wouldn't notice), but I resisted the urge.
> >
> > Why not just ask if you can have some?
>
> I meant to add, if they do allow you to have some, you could give them a
> small gift to say thank you and I guarantee you will be allowed to have them
> every year hereafter

Last year I made a comment to the effect of "are you planning to dry
the flowers", to which the reply was "no, we'll harvest them next
weekend" - which didn't happen.

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

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.

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

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?

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

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.

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

"sf" > wrote in message
...
> On Sat, 5 Jul 2014 12:17:35 +0100, "Ophelia"
> > wrote:
>
>>
>>
>> "Ophelia" > wrote in message
>> ...
>> >
>> >
>> > "sf" > wrote in message
>> > ...
>> >> On Fri, 4 Jul 2014 18:36:24 -0700, "Julie Bove"
>> >> > wrote:
>> >>
>> >>> I can grow them here but I grew them from sets not seeds.
>> >>
>> >> I don't know anyone who grows onions from seed, it's always a "set"
>> >> (baby onion).
>> >>
>> >>> I do see that the
>> >>> seeds are available. The one year that I tried to grow them, we had
>> >>> unseasonably high temps for a couple of days and that was enough for
>> >>> them to
>> >>> bolt and flower. They have beautiful flowers.
>> >>
>> >> I bet they are. Slightly off topic, one of my neighbors has artichoke
>> >> plants (open to anyone who drives down the easement) that they ignore
>> >> every year. I was sorely tempted to do a midnight raid (knowing they
>> >> wouldn't notice), but I resisted the urge.
>> >
>> > Why not just ask if you can have some?
>>
>> I meant to add, if they do allow you to have some, you could give them a
>> small gift to say thank you and I guarantee you will be allowed to have
>> them
>> every year hereafter
>
> Last year I made a comment to the effect of "are you planning to dry
> the flowers", to which the reply was "no, we'll harvest them next
> weekend" - which didn't happen.

But you could ask if you may have some?

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

"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?

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

"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.

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

On Sat, 5 Jul 2014 12:55:40 +0100, "Ophelia"
> wrote:

>
>
> "sf" > wrote in message
> ...
> > On Sat, 5 Jul 2014 12:17:35 +0100, "Ophelia"
> > > wrote:
> >
> >>
> >>
> >> "Ophelia" > wrote in message
> >> ...
> >> >
> >> >
> >> > "sf" > wrote in message
> >> > ...
> >> >> On Fri, 4 Jul 2014 18:36:24 -0700, "Julie Bove"
> >> >> > wrote:
> >> >>
> >> >>> I can grow them here but I grew them from sets not seeds.
> >> >>
> >> >> I don't know anyone who grows onions from seed, it's always a "set"
> >> >> (baby onion).
> >> >>
> >> >>> I do see that the
> >> >>> seeds are available. The one year that I tried to grow them, we had
> >> >>> unseasonably high temps for a couple of days and that was enough for
> >> >>> them to
> >> >>> bolt and flower. They have beautiful flowers.
> >> >>
> >> >> I bet they are. Slightly off topic, one of my neighbors has artichoke
> >> >> plants (open to anyone who drives down the easement) that they ignore
> >> >> every year. I was sorely tempted to do a midnight raid (knowing they
> >> >> wouldn't notice), but I resisted the urge.
> >> >
> >> > Why not just ask if you can have some?
> >>
> >> I meant to add, if they do allow you to have some, you could give them a
> >> small gift to say thank you and I guarantee you will be allowed to have
> >> them
> >> every year hereafter
> >
> > Last year I made a comment to the effect of "are you planning to dry
> > the flowers", to which the reply was "no, we'll harvest them next
> > weekend" - which didn't happen.
>
> But you could ask if you may have some?

No. That was enough of a hint for me.

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

On Sat, 5 Jul 2014 12:57:29 +0100, "Ophelia"
> wrote:

>
>
> "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?

OK, maybe you were the one who said it then.

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

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.

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

"sf" > wrote in message
...
> On Sat, 5 Jul 2014 12:55:40 +0100, "Ophelia"
> > wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>> > On Sat, 5 Jul 2014 12:17:35 +0100, "Ophelia"
>> > > wrote:
>> >
>> >>
>> >>
>> >> "Ophelia" > wrote in message
>> >> ...
>> >> >
>> >> >
>> >> > "sf" > wrote in message
>> >> > ...
>> >> >> On Fri, 4 Jul 2014 18:36:24 -0700, "Julie Bove"
>> >> >> > wrote:
>> >> >>
>> >> >>> I can grow them here but I grew them from sets not seeds.
>> >> >>
>> >> >> I don't know anyone who grows onions from seed, it's always a "set"
>> >> >> (baby onion).
>> >> >>
>> >> >>> I do see that the
>> >> >>> seeds are available. The one year that I tried to grow them, we
>> >> >>> had
>> >> >>> unseasonably high temps for a couple of days and that was enough
>> >> >>> for
>> >> >>> them to
>> >> >>> bolt and flower. They have beautiful flowers.
>> >> >>
>> >> >> I bet they are. Slightly off topic, one of my neighbors has
>> >> >> artichoke
>> >> >> plants (open to anyone who drives down the easement) that they
>> >> >> ignore
>> >> >> every year. I was sorely tempted to do a midnight raid (knowing
>> >> >> they
>> >> >> wouldn't notice), but I resisted the urge.
>> >> >
>> >> > Why not just ask if you can have some?
>> >>
>> >> I meant to add, if they do allow you to have some, you could give them
>> >> a
>> >> small gift to say thank you and I guarantee you will be allowed to
>> >> have
>> >> them
>> >> every year hereafter
>> >
>> > Last year I made a comment to the effect of "are you planning to dry
>> > the flowers", to which the reply was "no, we'll harvest them next
>> > weekend" - which didn't happen.
>>
>> But you could ask if you may have some?
>
> No. That was enough of a hint for me.

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

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