On 7/9/2017 4:13 PM, dsi1 wrote:
> On Sunday, July 9, 2017 at 9:59:21 AM UTC-10, Ed Pawlowski wrote:
>> On 7/9/2017 3:16 PM, dsi1 wrote:
>>> On Sunday, July 9, 2017 at 8:58:03 AM UTC-10, cshenk wrote:
>>>> dsi1 wrote in rec.food.cooking:
>>>>
>>>>> On Thursday, July 6, 2017 at 1:01:11 PM UTC-10, Sheldon wrote:
>>>>>> On Thu, 6 Jul 2017 13:25:27 -0400, jmcquown >
>>>>>> wrote:
>>>>>>
>>>>>>> On 7/5/2017 2:22 AM, Cheri wrote:
>>>>>>>> "Julie Bove" > wrote in message speaking
>>>>>> of >> carmelized onions.
>>>>>>>>
>>>>>>>>> I tried them in the Crock-Pot. Did not much like them that way.
>>>>>>>>
>>>>>>>> I think we were trying them at the same time, I ended up
>>>>>> finishing mine >> in a skillet.
>>>>>>>>
>>>>>>>> Cheri
>>>>>>>>
>>>>>>>>
>>>>>>> I've heard of carmelizing onions in a crock pot. I've never
>>>>>>> tried it. I have only had good results when cooked in a heavy
>>>>>>> skillet.
>>>>>>>
>>>>>>> Jill
>>>>>>
>>>>>> It's not possible to caramelize onions in a covered pot... any pot
>>>>>> with a lid on will produce braised/stewed onions. And a crock pot
>>>>>> with the lid off doesn't get near hot enough to caramelize
>>>>>> anything.
>>>>>
>>>>> I like to dump a bunch of sliced onions in a crock pot and then dump
>>>>> a pork butt on top. After cooking for 8 to 10 hours, the pork is
>>>>> removed and shredded and gravy is made with the stuff in the pan.
>>>>> That some great gravy! I won't call the onions "caramelized" so as
>>>>> not to offend crazy folks who are likely to fly off the handle at the
>>>>> most random of things.
>>>>
>>>> Yeah, ran astray once of a food kop here over the caramelized onions.
>>>> They had a specific way they had to be done and nothing else in cookery
>>>> that was not the exact same yet slow cooks them to release the sugar
>>>> and slowly brown the sugars, counted.
>>>>
>>>> --
>>>
>>> You'd think people would have realized by now that different people/cultures use words differently. You'd be wrong.
>>>
>>
>> Some words, yes. Sneakers or tennis shoes? Soda or pop? Reader's
>> Digest had an article with maps showing regional differences on some
>> words. There are others that are specific. There may be a hundred
>> ways to caramelize onions, but if they have not had the sugars brown,
>> they are not caramelized. When you play loose with meanings, you just
>> confuse people.
>>
>> http://www.rd.com/culture/regional-s...phrases-words/
>
> People know what is being said but are acting stupid/confused because they can't bring themselves to acknowledge a word used in a way that they're not used to. That's a game for obstinate folks. Smart people would just add that usage to their bucket of understanding.
>
> I can get some nasty ass onions and slowly cook them in some butter and they're be sweet but not brown. I'll leave you to come up with an alternate word for this process. That ought to clear things up nicely - but it probably won't.
>

Sure, that would be sauteed onions. Very good, I make the often. Other
times I make them caramelized depending on what I want as the end
result. They are two different things, both good.

On Sunday, July 9, 2017 at 10:59:39 AM UTC-10, Ed Pawlowski wrote:
> On 7/9/2017 4:13 PM, dsi1 wrote:
> > On Sunday, July 9, 2017 at 9:59:21 AM UTC-10, Ed Pawlowski wrote:
> >> On 7/9/2017 3:16 PM, dsi1 wrote:
> >>> On Sunday, July 9, 2017 at 8:58:03 AM UTC-10, cshenk wrote:
> >>>> dsi1 wrote in rec.food.cooking:
> >>>>
> >>>>> On Thursday, July 6, 2017 at 1:01:11 PM UTC-10, Sheldon wrote:
> >>>>>> On Thu, 6 Jul 2017 13:25:27 -0400, jmcquown >
> >>>>>> wrote:
> >>>>>>
> >>>>>>> On 7/5/2017 2:22 AM, Cheri wrote:
> >>>>>>>> "Julie Bove" > wrote in message speaking
> >>>>>> of >> carmelized onions.
> >>>>>>>>
> >>>>>>>>> I tried them in the Crock-Pot. Did not much like them that way.
> >>>>>>>>
> >>>>>>>> I think we were trying them at the same time, I ended up
> >>>>>> finishing mine >> in a skillet.
> >>>>>>>>
> >>>>>>>> Cheri
> >>>>>>>>
> >>>>>>>>
> >>>>>>> I've heard of carmelizing onions in a crock pot. I've never
> >>>>>>> tried it. I have only had good results when cooked in a heavy
> >>>>>>> skillet.
> >>>>>>>
> >>>>>>> Jill
> >>>>>>
> >>>>>> It's not possible to caramelize onions in a covered pot... any pot
> >>>>>> with a lid on will produce braised/stewed onions. And a crock pot
> >>>>>> with the lid off doesn't get near hot enough to caramelize
> >>>>>> anything.
> >>>>>
> >>>>> I like to dump a bunch of sliced onions in a crock pot and then dump
> >>>>> a pork butt on top. After cooking for 8 to 10 hours, the pork is
> >>>>> removed and shredded and gravy is made with the stuff in the pan.
> >>>>> That some great gravy! I won't call the onions "caramelized" so as
> >>>>> not to offend crazy folks who are likely to fly off the handle at the
> >>>>> most random of things.
> >>>>
> >>>> Yeah, ran astray once of a food kop here over the caramelized onions..
> >>>> They had a specific way they had to be done and nothing else in cookery
> >>>> that was not the exact same yet slow cooks them to release the sugar
> >>>> and slowly brown the sugars, counted.
> >>>>
> >>>> --
> >>>
> >>> You'd think people would have realized by now that different people/cultures use words differently. You'd be wrong.
> >>>
> >>
> >> Some words, yes. Sneakers or tennis shoes? Soda or pop? Reader's
> >> Digest had an article with maps showing regional differences on some
> >> words. There are others that are specific. There may be a hundred
> >> ways to caramelize onions, but if they have not had the sugars brown,
> >> they are not caramelized. When you play loose with meanings, you just
> >> confuse people.
> >>
> >> http://www.rd.com/culture/regional-s...phrases-words/
> >
> > People know what is being said but are acting stupid/confused because they can't bring themselves to acknowledge a word used in a way that they're not used to. That's a game for obstinate folks. Smart people would just add that usage to their bucket of understanding.
> >
> > I can get some nasty ass onions and slowly cook them in some butter and they're be sweet but not brown. I'll leave you to come up with an alternate word for this process. That ought to clear things up nicely - but it probably won't.
> >
>
> Sure, that would be sauteed onions. Very good, I make the often. Other
> times I make them caramelized depending on what I want as the end
> result. They are two different things, both good.

Sauteed onions is fine with me. I wouldn't want to confuse people.

"dsi1" wrote in message
...

On Sunday, July 9, 2017 at 10:03:45 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Sunday, July 9, 2017 at 9:42:20 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Sunday, July 9, 2017 at 8:28:24 AM UTC-10, sanne wrote:
> > > Am Sonntag, 9. Juli 2017 19:47:37 UTC+2 schrieb dsi1:
> > > > On Thursday, July 6, 2017 at 9:49:54 AM UTC-10, sanne wrote:
> > >
> > > > > We also have a large one for 10 up to 35 cups - but that one would
> > > > > be
> > > > > a PITA to clean if used for anything else than rice or Sikhye (a
> > > > > Korean
> > > > > beverage based on rice). Good for bigger events, though.
> > >
> > > > I always thought sikhye was soup because it's always served in a
> > > > bowl
> > > > in restaurants. My wife says it's a drink but they should really try
> > > > serving it in glasses instead of soup bowls.
> > >
> > > Tradition - and it really tastes better from a bowl.
> > > Same with makgeolli and dong dong ju - basically rice beer, but much
> > > stronger. And a bowl doesn't topple over that easily... ;o)
> > >
> > > Bye, Sanne.
> >
> > I'm expecting that sikhye will taste different now that I know it's not
> > a
> > soup.
> >
> > ==
> >
> > Perspective is a wonderful thing <g>
> >
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> Yes, I have convinced myself that this is real life and not some computer
> simulation on some kid's game console. Things go a lot smoother that way.
>
> ==
>
> Good thinking, Batman <g>
>
>
>
> --
> http://www.helpforheroes.org.uk

How did you know I'm Batman?

Yesterday, we made a bunch of shave ice for a fund raiser. Every year it's
the same thing - our shave ice is junk. It's more like a mainland snow
cone - a disgrace! I will have to work on this problem - after all, I'm
Batman.

==

;-)



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

"Ed Pawlowski" > wrote in message
...
> On 7/9/2017 4:13 PM, dsi1 wrote:
>> On Sunday, July 9, 2017 at 9:59:21 AM UTC-10, Ed Pawlowski wrote:
>>> On 7/9/2017 3:16 PM, dsi1 wrote:
>>>> On Sunday, July 9, 2017 at 8:58:03 AM UTC-10, cshenk wrote:
>>>>> dsi1 wrote in rec.food.cooking:
>>>>>
>>>>>> On Thursday, July 6, 2017 at 1:01:11 PM UTC-10, Sheldon wrote:
>>>>>>> On Thu, 6 Jul 2017 13:25:27 -0400, jmcquown >
>>>>>>> wrote:
>>>>>>>
>>>>>>>> On 7/5/2017 2:22 AM, Cheri wrote:
>>>>>>>>> "Julie Bove" > wrote in message speaking
>>>>>>> of >> carmelized onions.
>>>>>>>>>
>>>>>>>>>> I tried them in the Crock-Pot. Did not much like them that way.
>>>>>>>>>
>>>>>>>>> I think we were trying them at the same time, I ended up
>>>>>>> finishing mine >> in a skillet.
>>>>>>>>>
>>>>>>>>> Cheri
>>>>>>>>>
>>>>>>>>>
>>>>>>>> I've heard of carmelizing onions in a crock pot. I've never
>>>>>>>> tried it. I have only had good results when cooked in a heavy
>>>>>>>> skillet.
>>>>>>>>
>>>>>>>> Jill
>>>>>>>
>>>>>>> It's not possible to caramelize onions in a covered pot... any pot
>>>>>>> with a lid on will produce braised/stewed onions. And a crock pot
>>>>>>> with the lid off doesn't get near hot enough to caramelize
>>>>>>> anything.
>>>>>>
>>>>>> I like to dump a bunch of sliced onions in a crock pot and then dump
>>>>>> a pork butt on top. After cooking for 8 to 10 hours, the pork is
>>>>>> removed and shredded and gravy is made with the stuff in the pan.
>>>>>> That some great gravy! I won't call the onions "caramelized" so as
>>>>>> not to offend crazy folks who are likely to fly off the handle at the
>>>>>> most random of things.
>>>>>
>>>>> Yeah, ran astray once of a food kop here over the caramelized onions.
>>>>> They had a specific way they had to be done and nothing else in
>>>>> cookery
>>>>> that was not the exact same yet slow cooks them to release the sugar
>>>>> and slowly brown the sugars, counted.
>>>>>
>>>>> --
>>>>
>>>> You'd think people would have realized by now that different
>>>> people/cultures use words differently. You'd be wrong.
>>>>
>>>
>>> Some words, yes. Sneakers or tennis shoes? Soda or pop? Reader's
>>> Digest had an article with maps showing regional differences on some
>>> words. There are others that are specific. There may be a hundred
>>> ways to caramelize onions, but if they have not had the sugars brown,
>>> they are not caramelized. When you play loose with meanings, you just
>>> confuse people.
>>>
>>> http://www.rd.com/culture/regional-s...phrases-words/
>>
>> People know what is being said but are acting stupid/confused because
>> they can't bring themselves to acknowledge a word used in a way that
>> they're not used to. That's a game for obstinate folks. Smart people
>> would just add that usage to their bucket of understanding.
>>
>> I can get some nasty ass onions and slowly cook them in some butter and
>> they're be sweet but not brown. I'll leave you to come up with an
>> alternate word for this process. That ought to clear things up nicely -
>> but it probably won't.
>>
>
> Sure, that would be sauteed onions. Very good, I make the often. Other
> times I make them caramelized depending on what I want as the end result.
> They are two different things, both good.

But is there a way to make browned onions that are not caramelized? I can't
remember who the guy was that posted a pic of what he made. They were
clearly brown but SF said they were only browned and not caramelized.

On Sunday, July 9, 2017 at 3:44:45 PM UTC-6, Julie Bove wrote:
> "Ed Pawlowski" > wrote in message
> ...
> > On 7/9/2017 4:13 PM, dsi1 wrote:
> >> On Sunday, July 9, 2017 at 9:59:21 AM UTC-10, Ed Pawlowski wrote:
> >>> On 7/9/2017 3:16 PM, dsi1 wrote:
> >>>> On Sunday, July 9, 2017 at 8:58:03 AM UTC-10, cshenk wrote:
> >>>>> dsi1 wrote in rec.food.cooking:
> >>>>>
> >>>>>> On Thursday, July 6, 2017 at 1:01:11 PM UTC-10, Sheldon wrote:
> >>>>>>> On Thu, 6 Jul 2017 13:25:27 -0400, jmcquown >
> >>>>>>> wrote:
> >>>>>>>
> >>>>>>>> On 7/5/2017 2:22 AM, Cheri wrote:
> >>>>>>>>> "Julie Bove" > wrote in message speaking
> >>>>>>> of >> carmelized onions.
> >>>>>>>>>
> >>>>>>>>>> I tried them in the Crock-Pot. Did not much like them that way.
> >>>>>>>>>
> >>>>>>>>> I think we were trying them at the same time, I ended up
> >>>>>>> finishing mine >> in a skillet.
> >>>>>>>>>
> >>>>>>>>> Cheri
> >>>>>>>>>
> >>>>>>>>>
> >>>>>>>> I've heard of carmelizing onions in a crock pot. I've never
> >>>>>>>> tried it. I have only had good results when cooked in a heavy
> >>>>>>>> skillet.
> >>>>>>>>
> >>>>>>>> Jill
> >>>>>>>
> >>>>>>> It's not possible to caramelize onions in a covered pot... any pot
> >>>>>>> with a lid on will produce braised/stewed onions. And a crock pot
> >>>>>>> with the lid off doesn't get near hot enough to caramelize
> >>>>>>> anything.
> >>>>>>
> >>>>>> I like to dump a bunch of sliced onions in a crock pot and then dump
> >>>>>> a pork butt on top. After cooking for 8 to 10 hours, the pork is
> >>>>>> removed and shredded and gravy is made with the stuff in the pan.
> >>>>>> That some great gravy! I won't call the onions "caramelized" so as
> >>>>>> not to offend crazy folks who are likely to fly off the handle at the
> >>>>>> most random of things.
> >>>>>
> >>>>> Yeah, ran astray once of a food kop here over the caramelized onions.
> >>>>> They had a specific way they had to be done and nothing else in
> >>>>> cookery
> >>>>> that was not the exact same yet slow cooks them to release the sugar
> >>>>> and slowly brown the sugars, counted.
> >>>>>
> >>>>> --
> >>>>
> >>>> You'd think people would have realized by now that different
> >>>> people/cultures use words differently. You'd be wrong.
> >>>>
> >>>
> >>> Some words, yes. Sneakers or tennis shoes? Soda or pop? Reader's
> >>> Digest had an article with maps showing regional differences on some
> >>> words. There are others that are specific. There may be a hundred
> >>> ways to caramelize onions, but if they have not had the sugars brown,
> >>> they are not caramelized. When you play loose with meanings, you just
> >>> confuse people.
> >>>
> >>> http://www.rd.com/culture/regional-s...phrases-words/
> >>
> >> People know what is being said but are acting stupid/confused because
> >> they can't bring themselves to acknowledge a word used in a way that
> >> they're not used to. That's a game for obstinate folks. Smart people
> >> would just add that usage to their bucket of understanding.
> >>
> >> I can get some nasty ass onions and slowly cook them in some butter and
> >> they're be sweet but not brown. I'll leave you to come up with an
> >> alternate word for this process. That ought to clear things up nicely -
> >> but it probably won't.
> >>
> >
> > Sure, that would be sauteed onions. Very good, I make the often. Other
> > times I make them caramelized depending on what I want as the end result.
> > They are two different things, both good.
>
> But is there a way to make browned onions that are not caramelized? I can't
> remember who the guy was that posted a pic of what he made. They were
> clearly brown but SF said they were only browned and not caramelized.

I say "Who gives a RED RAT'S ASS"? if there is a way? We're not writing a
final exam on freakin' onions. Let them judge for themselves.
=====

On Sun, 9 Jul 2017 15:05:45 -0700 (PDT), Roy >
wrote:

>On Sunday, July 9, 2017 at 3:44:45 PM UTC-6, Julie Bove wrote:

>> But is there a way to make browned onions that are not caramelized? I can't
>> remember who the guy was that posted a pic of what he made. They were
>> clearly brown but SF said they were only browned and not caramelized.
>
>I say "Who gives a RED RAT'S ASS"? if there is a way? We're not writing a
>final exam on freakin' onions. Let them judge for themselves.
>=====

Where did your caretaker go? Did they leave you alone just like that?

On 2017-07-09 3:59 PM, Ed Pawlowski wrote:
> On 7/9/2017 3:16 PM, dsi1 wrote:
>> On Sunday, July 9, 2017 at 8:58:03 AM UTC-10, cshenk wrote:
>>> dsi1 wrote in rec.food.cooking:
>>>
>>>> On Thursday, July 6, 2017 at 1:01:11 PM UTC-10, Sheldon wrote:
>>>>> On Thu, 6 Jul 2017 13:25:27 -0400, jmcquown >
>>>>> wrote:
>>>>>
>>>>>> On 7/5/2017 2:22 AM, Cheri wrote:
>>>>>>> "Julie Bove" > wrote in message speaking
>>>>> of >> carmelized onions.
>>>>>>>
>>>>>>>> I tried them in the Crock-Pot. Did not much like them that way.
>>>>>>>
>>>>>>> I think we were trying them at the same time, I ended up
>>>>> finishing mine >> in a skillet.
>>>>>>>
>>>>>>> Cheri
>>>>>>>
>>>>>>>
>>>>>> I've heard of carmelizing onions in a crock pot. I've never
>>>>>> tried it. I have only had good results when cooked in a heavy
>>>>>> skillet.
>>>>>>
>>>>>> Jill
>>>>>
>>>>> It's not possible to caramelize onions in a covered pot... any pot
>>>>> with a lid on will produce braised/stewed onions. And a crock pot
>>>>> with the lid off doesn't get near hot enough to caramelize
>>>>> anything.
>>>>
>>>> I like to dump a bunch of sliced onions in a crock pot and then dump
>>>> a pork butt on top. After cooking for 8 to 10 hours, the pork is
>>>> removed and shredded and gravy is made with the stuff in the pan.
>>>> That some great gravy! I won't call the onions "caramelized" so as
>>>> not to offend crazy folks who are likely to fly off the handle at the
>>>> most random of things.
>>>
>>> Yeah, ran astray once of a food kop here over the caramelized onions.
>>> They had a specific way they had to be done and nothing else in cookery
>>> that was not the exact same yet slow cooks them to release the sugar
>>> and slowly brown the sugars, counted.
>>>
>>> --
>>
>> You'd think people would have realized by now that different
>> people/cultures use words differently. You'd be wrong.
>>
>
> Some words, yes. Sneakers or tennis shoes?

In southern Ontario we would know what you were talking about but we
would likely only call them tennis shoes if they were one of the newer
types designed specifically for tennis. If you are using them in an
indoor facility they might would be gym shoes, but would more likely be
called running shoes or simply runners.


> Soda or pop? Reader's Digest had an article with maps showing regional
differences on some words.

Around here it is pop. I recall having supper in a diner in Vermont and
the waitress asked my son if he wanted a soda and he had no idea what
she meant.



> There are others that are specific. There may be a hundred
> ways to caramelize onions, but if they have not had the sugars brown,
> they are not caramelized. When you play loose with meanings, you just
> confuse people.


What's in a name? No one seems to know. Look at all the drinks that are
named some sort of martini because they are served in a Martini glass.


> http://www.rd.com/culture/regional-s...phrases-words/

It is interesting to note that here in southern Ontario we seem to use
the terms used by the US states close to us, and I note that firefly
would appear to have moved south from here. Garage sale and yard sale
are interchangeable here. Y'all is an unfortunate joke to us. Trash is a
verb for us, as trashing something. Otherwise, the nouns is garbage. A
truck and trailer was always tractor trailer. 18 wheeler is something
that came along in the 80s. Semi truck is a misnomer. The semi is
another misnomer because the truck is a truck or tractor. Trucks and
tractor(trucks) haul trailer or semi trailers. A trailer is a vehicle
that is towed by a truck, and a semi trailer is a trailer that is
designed so that the truck (tractor) bears some of the weight of the
trailer, as in the case of a 5th wheel trailer.

>

On 2017-07-09 4:59 PM, Ed Pawlowski wrote:
> On 7/9/2017 4:13 PM, dsi1 wrote:

> Sure, that would be sauteed onions. Very good, I make the often. Other
> times I make them caramelized depending on what I want as the end
> result. They are two different things, both good.

I rarely caramelize onions. I don't have the patience for it. One of the
few things I do it for is one of my signature dishes on the RFC site,
braised lamp shanks with caramelized onions. The shanks are braised with
carrots, zucchini and chick peas and served with a topping of onions
that have been caramelized with a variety of spices.

"Dave Smith" > wrote in message
...
> On 2017-07-09 4:59 PM, Ed Pawlowski wrote:
>> On 7/9/2017 4:13 PM, dsi1 wrote:
>
>> Sure, that would be sauteed onions. Very good, I make the often. Other
>> times I make them caramelized depending on what I want as the end result.
>> They are two different things, both good.
>
> I rarely caramelize onions. I don't have the patience for it. One of the
> few things I do it for is one of my signature dishes on the RFC site,
> braised lamp shanks with caramelized onions. The shanks are braised with
> carrots, zucchini and chick peas and served with a topping of onions that
> have been caramelized with a variety of spices.

Lamp shanks! Dear gawd. You'd need teeth of steel to eat those things.
Please don't invite me to dinner. I'll have to decline.

On 7/9/2017 8:32 PM, Sqwertz wrote:
> On Sun, 9 Jul 2017 09:21:54 -0400, Nancy Young wrote:

>> I was looking for her on facebook, if you would, please let
>> her know I was asking after her?
>>
>> Thanks. nancy
>
> She rejoined the RFC on Facebook group under a new account ("Sage
> Fox") a couple months ago, but then it looks like she's since
> deleted the account and hasn't been heard from since. [Waving]

Hey! Thanks.

nancy

On Sun, 9 Jul 2017 17:35:07 -0700, "Julie Bove"
> wrote:

>
>"Dave Smith" > wrote in message
...
>> On 2017-07-09 4:59 PM, Ed Pawlowski wrote:
>>> On 7/9/2017 4:13 PM, dsi1 wrote:
>>
>>> Sure, that would be sauteed onions. Very good, I make the often. Other
>>> times I make them caramelized depending on what I want as the end result.
>>> They are two different things, both good.
>>
>> I rarely caramelize onions. I don't have the patience for it. One of the
>> few things I do it for is one of my signature dishes on the RFC site,
>> braised lamp shanks with caramelized onions. The shanks are braised with
>> carrots, zucchini and chick peas and served with a topping of onions that
>> have been caramelized with a variety of spices.
>
>Lamp shanks! Dear gawd. You'd need teeth of steel to eat those things.
>Please don't invite me to dinner. I'll have to decline.

Apparently the lamb shanks you have eaten in the past haven't been
cooked for long enough. If you braise the lamb shanks in liquid for
the appropriate amound of time, they are fall-apart tender. The
texture is similar to pulled pork.

We love lamb shanks braised in either beer or red wine, with lots of
carrots, onions, and celery. I serve it with polenta.

Doris

"Doris Night" > wrote in message
news
> On Sun, 9 Jul 2017 17:35:07 -0700, "Julie Bove"
> > wrote:
>
>>
>>"Dave Smith" > wrote in message
...
>>> On 2017-07-09 4:59 PM, Ed Pawlowski wrote:
>>>> On 7/9/2017 4:13 PM, dsi1 wrote:
>>>
>>>> Sure, that would be sauteed onions. Very good, I make the often.
>>>> Other
>>>> times I make them caramelized depending on what I want as the end
>>>> result.
>>>> They are two different things, both good.
>>>
>>> I rarely caramelize onions. I don't have the patience for it. One of the
>>> few things I do it for is one of my signature dishes on the RFC site,
>>> braised lamp shanks with caramelized onions. The shanks are braised with
>>> carrots, zucchini and chick peas and served with a topping of onions
>>> that
>>> have been caramelized with a variety of spices.
>>
>>Lamp shanks! Dear gawd. You'd need teeth of steel to eat those things.
>>Please don't invite me to dinner. I'll have to decline.
>
> Apparently the lamb shanks you have eaten in the past haven't been
> cooked for long enough. If you braise the lamb shanks in liquid for
> the appropriate amound of time, they are fall-apart tender. The
> texture is similar to pulled pork.
>
> We love lamb shanks braised in either beer or red wine, with lots of
> carrots, onions, and celery. I serve it with polenta.

I've never cooked lamb, shanks or not. I'm not a big meat eater and would
never eat lamb. Would never eat pulled pork either. Only pork that I eat is
bacon.

Dave said that he cooked lamp shanks. I wouldn't eat those either.

On Sun, 9 Jul 2017 20:09:51 -0700, "Julie Bove"
> wrote:

>
>"Doris Night" > wrote in message
>news
>> On Sun, 9 Jul 2017 17:35:07 -0700, "Julie Bove"
>> > wrote:
>>
>>>
>>>"Dave Smith" > wrote in message
...
>>>> On 2017-07-09 4:59 PM, Ed Pawlowski wrote:
>>>>> On 7/9/2017 4:13 PM, dsi1 wrote:
>>>>
>>>>> Sure, that would be sauteed onions. Very good, I make the often.
>>>>> Other
>>>>> times I make them caramelized depending on what I want as the end
>>>>> result.
>>>>> They are two different things, both good.
>>>>
>>>> I rarely caramelize onions. I don't have the patience for it. One of the
>>>> few things I do it for is one of my signature dishes on the RFC site,
>>>> braised lamp shanks with caramelized onions. The shanks are braised with
>>>> carrots, zucchini and chick peas and served with a topping of onions
>>>> that
>>>> have been caramelized with a variety of spices.
>>>
>>>Lamp shanks! Dear gawd. You'd need teeth of steel to eat those things.
>>>Please don't invite me to dinner. I'll have to decline.
>>
>> Apparently the lamb shanks you have eaten in the past haven't been
>> cooked for long enough. If you braise the lamb shanks in liquid for
>> the appropriate amound of time, they are fall-apart tender. The
>> texture is similar to pulled pork.
>>
>> We love lamb shanks braised in either beer or red wine, with lots of
>> carrots, onions, and celery. I serve it with polenta.
>
>I've never cooked lamb, shanks or not. I'm not a big meat eater and would
>never eat lamb.

Then how would you know that you'd need teeth of steel to eat them?

Doris

"Doris Night" > wrote in message
...
> On Sun, 9 Jul 2017 20:09:51 -0700, "Julie Bove"
> > wrote:
>
>>
>>"Doris Night" > wrote in message
>>news
>>> On Sun, 9 Jul 2017 17:35:07 -0700, "Julie Bove"
>>> > wrote:
>>>
>>>>
>>>>"Dave Smith" > wrote in message
...
>>>>> On 2017-07-09 4:59 PM, Ed Pawlowski wrote:
>>>>>> On 7/9/2017 4:13 PM, dsi1 wrote:
>>>>>
>>>>>> Sure, that would be sauteed onions. Very good, I make the often.
>>>>>> Other
>>>>>> times I make them caramelized depending on what I want as the end
>>>>>> result.
>>>>>> They are two different things, both good.
>>>>>
>>>>> I rarely caramelize onions. I don't have the patience for it. One of
>>>>> the
>>>>> few things I do it for is one of my signature dishes on the RFC site,
>>>>> braised lamp shanks with caramelized onions. The shanks are braised
>>>>> with
>>>>> carrots, zucchini and chick peas and served with a topping of onions
>>>>> that
>>>>> have been caramelized with a variety of spices.
>>>>
>>>>Lamp shanks! Dear gawd. You'd need teeth of steel to eat those things.
>>>>Please don't invite me to dinner. I'll have to decline.
>>>
>>> Apparently the lamb shanks you have eaten in the past haven't been
>>> cooked for long enough. If you braise the lamb shanks in liquid for
>>> the appropriate amound of time, they are fall-apart tender. The
>>> texture is similar to pulled pork.
>>>
>>> We love lamb shanks braised in either beer or red wine, with lots of
>>> carrots, onions, and celery. I serve it with polenta.
>>
>>I've never cooked lamb, shanks or not. I'm not a big meat eater and would
>>never eat lamb.
>
> Then how would you know that you'd need teeth of steel to eat them?

Did you not read what he wrote? L-A-M-P. Lamp. Not lamb. Lamps are generally
made of glass, wood, metal, sometimes plastic but they're not usually soft.

"Sqwertz" > wrote in message
...
> On Sun, 9 Jul 2017 17:35:07 -0700, Julie Bove wrote:
>
>> Lamp shanks! Dear gawd. You'd need teeth of steel to eat those things.
>> Please don't invite me to dinner. I'll have to decline.
>
> You don't have to worry about anybody here inviting you to dinner.
>
> And for the record, tooth enamel is harder than steel.

Jeez. Nobody here has a sense of humor. I know it was a typo but it was
funny!

On Sunday, July 9, 2017 at 4:13:53 PM UTC-6, Bruce wrote:
> On Sun, 9 Jul 2017 15:05:45 -0700 (PDT), Roy >
> wrote:
>
> >On Sunday, July 9, 2017 at 3:44:45 PM UTC-6, Julie Bove wrote:
>
> >> But is there a way to make browned onions that are not caramelized? I can't
> >> remember who the guy was that posted a pic of what he made. They were
> >> clearly brown but SF said they were only browned and not caramelized.
> >
> >I say "Who gives a RED RAT'S ASS"? if there is a way? We're not writing a
> >final exam on freakin' onions. Let them judge for themselves.
> >=====
>
> Where did your caretaker go? Did they leave you alone just like that?

Heh!!, Heh!!, I jumped at the chance Bruicy. Strike while the iron is hot.
====

Julie Bove wrote:
>
> "Sqwertz" > wrote in message
> ...
>> On Sun, 9 Jul 2017 17:35:07 -0700, Julie Bove wrote:
>>
>>> Lamp shanks! Dear gawd. You'd need teeth of steel to eat those things.
>>> Please don't invite me to dinner. I'll have to decline.
>>
>> You don't have to worry about anybody here inviting you to dinner.
>>
>> And for the record, tooth enamel is harder than steel.
>
> Jeez. Nobody here has a sense of humor. I know it was a typo but it was
> funny!

I appreciated the effort, Jules

"Julie Bove" > wrote in message
news
>
> "Dave Smith" > wrote in message
>> I rarely caramelize onions. I don't have the patience for it. One of the
>> few things I do it for is one of my signature dishes on the RFC site,
>> braised lamp shanks with caramelized onions. The shanks are braised with
>> carrots, zucchini and chick peas and served with a topping of onions that
>> have been caramelized with a variety of spices.
>
> Lamp shanks! Dear gawd. You'd need teeth of steel to eat those things.
> Please don't invite me to dinner. I'll have to decline.


LOL

Cheri

"Julie Bove" > wrote in message
news
>
> "Sqwertz" > wrote in message
> ...
>> On Sun, 9 Jul 2017 17:35:07 -0700, Julie Bove wrote:
>>
>>> Lamp shanks! Dear gawd. You'd need teeth of steel to eat those things.
>>> Please don't invite me to dinner. I'll have to decline.
>>
>> You don't have to worry about anybody here inviting you to dinner.
>>
>> And for the record, tooth enamel is harder than steel.
>
> Jeez. Nobody here has a sense of humor. I know it was a typo but it was
> funny!


Don't pay any attention to him, he doesn't have any teeth.

Cheri

"tert in seattle" > wrote in message
...
> Julie Bove wrote:
>>
>> "Sqwertz" > wrote in message
>> ...
>>> On Sun, 9 Jul 2017 17:35:07 -0700, Julie Bove wrote:
>>>
>>>> Lamp shanks! Dear gawd. You'd need teeth of steel to eat those things.
>>>> Please don't invite me to dinner. I'll have to decline.
>>>
>>> You don't have to worry about anybody here inviting you to dinner.
>>>
>>> And for the record, tooth enamel is harder than steel.
>>
>> Jeez. Nobody here has a sense of humor. I know it was a typo but it was
>> funny!
>
> I appreciated the effort, Jules

Thanks!

"Sqwertz" > wrote in message
...
> On Sun, 9 Jul 2017 21:15:57 -0700, Julie Bove wrote:
>
>> "Doris Night" > wrote in message
>> ...
>>> On Sun, 9 Jul 2017 20:09:51 -0700, "Julie Bove"
>>>
>>>>I've never cooked lamb, shanks or not. I'm not a big meat eater and
>>>>would
>>>>never eat lamb.
>>>
>>> Then how would you know that you'd need teeth of steel to eat them?
>>
>> Did you not read what he wrote? L-A-M-P. Lamp. Not lamb. Lamps are
>> generally
>> made of glass, wood, metal, sometimes plastic but they're not usually
>> soft.
>
> It was so funny that nobody here recognized it as humor. We just
> assumed it was more of your typical nay-saying rhetoric.

*Backs away slowly* Uh... We? Yeah, sure Steve. Sure. Whatever you say...

On 7/10/2017 1:32 AM, Sqwertz wrote:
> On Sun, 9 Jul 2017 09:21:54 -0400, Nancy Young wrote:
>
>> On 7/7/2017 12:01 AM, Cheri wrote:
>>> "tert in seattle" > wrote in message
>>> ...
>>>> Julie Bove wrote:
>>>>> Anyone know where SF is?
>>>>
>>>> did this question get answered?
>>>
>>> Yes.
>>
>> I was looking for her on facebook, if you would, please let
>> her know I was asking after her?
>>
>> Thanks. nancy
>
> She rejoined the RFC on Facebook group under a new account ("Sage
> Fox") a couple months ago, but then it looks like she's since
> deleted the account and hasn't been heard from since. [Waving]
>
She's using yet another account.

"Julie Bove" wrote in message news

"Ed Pawlowski" > wrote in message
...
> On 7/9/2017 4:13 PM, dsi1 wrote:
>> On Sunday, July 9, 2017 at 9:59:21 AM UTC-10, Ed Pawlowski wrote:
>>> On 7/9/2017 3:16 PM, dsi1 wrote:
>>>> On Sunday, July 9, 2017 at 8:58:03 AM UTC-10, cshenk wrote:
>>>>> dsi1 wrote in rec.food.cooking:
>>>>>
>>>>>> On Thursday, July 6, 2017 at 1:01:11 PM UTC-10, Sheldon wrote:
>>>>>>> On Thu, 6 Jul 2017 13:25:27 -0400, jmcquown >
>>>>>>> wrote:
>>>>>>>
>>>>>>>> On 7/5/2017 2:22 AM, Cheri wrote:
>>>>>>>>> "Julie Bove" > wrote in message speaking
>>>>>>> of >> carmelized onions.
>>>>>>>>>
>>>>>>>>>> I tried them in the Crock-Pot. Did not much like them that way.
>>>>>>>>>
>>>>>>>>> I think we were trying them at the same time, I ended up
>>>>>>> finishing mine >> in a skillet.
>>>>>>>>>
>>>>>>>>> Cheri
>>>>>>>>>
>>>>>>>>>
>>>>>>>> I've heard of carmelizing onions in a crock pot. I've never
>>>>>>>> tried it. I have only had good results when cooked in a heavy
>>>>>>>> skillet.
>>>>>>>>
>>>>>>>> Jill
>>>>>>>
>>>>>>> It's not possible to caramelize onions in a covered pot... any pot
>>>>>>> with a lid on will produce braised/stewed onions. And a crock pot
>>>>>>> with the lid off doesn't get near hot enough to caramelize
>>>>>>> anything.
>>>>>>
>>>>>> I like to dump a bunch of sliced onions in a crock pot and then dump
>>>>>> a pork butt on top. After cooking for 8 to 10 hours, the pork is
>>>>>> removed and shredded and gravy is made with the stuff in the pan.
>>>>>> That some great gravy! I won't call the onions "caramelized" so as
>>>>>> not to offend crazy folks who are likely to fly off the handle at the
>>>>>> most random of things.
>>>>>
>>>>> Yeah, ran astray once of a food kop here over the caramelized onions.
>>>>> They had a specific way they had to be done and nothing else in
>>>>> cookery
>>>>> that was not the exact same yet slow cooks them to release the sugar
>>>>> and slowly brown the sugars, counted.
>>>>>
>>>>> --
>>>>
>>>> You'd think people would have realized by now that different
>>>> people/cultures use words differently. You'd be wrong.
>>>>
>>>
>>> Some words, yes. Sneakers or tennis shoes? Soda or pop? Reader's
>>> Digest had an article with maps showing regional differences on some
>>> words. There are others that are specific. There may be a hundred
>>> ways to caramelize onions, but if they have not had the sugars brown,
>>> they are not caramelized. When you play loose with meanings, you just
>>> confuse people.
>>>
>>> http://www.rd.com/culture/regional-s...phrases-words/
>>
>> People know what is being said but are acting stupid/confused because
>> they can't bring themselves to acknowledge a word used in a way that
>> they're not used to. That's a game for obstinate folks. Smart people
>> would just add that usage to their bucket of understanding.
>>
>> I can get some nasty ass onions and slowly cook them in some butter and
>> they're be sweet but not brown. I'll leave you to come up with an
>> alternate word for this process. That ought to clear things up nicely -
>> but it probably won't.
>>
>
> Sure, that would be sauteed onions. Very good, I make the often. Other
> times I make them caramelized depending on what I want as the end result.
> They are two different things, both good.

But is there a way to make browned onions that are not caramelized? I can't
remember who the guy was that posted a pic of what he made. They were
clearly brown but SF said they were only browned and not caramelized.

==

Cook them fast but be careful they are not burned!



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

"Ophelia" > wrote in message
...
> "Julie Bove" wrote in message news >
>
> "Ed Pawlowski" > wrote in message
> ...
>> On 7/9/2017 4:13 PM, dsi1 wrote:
>>> On Sunday, July 9, 2017 at 9:59:21 AM UTC-10, Ed Pawlowski wrote:
>>>> On 7/9/2017 3:16 PM, dsi1 wrote:
>>>>> On Sunday, July 9, 2017 at 8:58:03 AM UTC-10, cshenk wrote:
>>>>>> dsi1 wrote in rec.food.cooking:
>>>>>>
>>>>>>> On Thursday, July 6, 2017 at 1:01:11 PM UTC-10, Sheldon wrote:
>>>>>>>> On Thu, 6 Jul 2017 13:25:27 -0400, jmcquown >
>>>>>>>> wrote:
>>>>>>>>
>>>>>>>>> On 7/5/2017 2:22 AM, Cheri wrote:
>>>>>>>>>> "Julie Bove" > wrote in message speaking
>>>>>>>> of >> carmelized onions.
>>>>>>>>>>
>>>>>>>>>>> I tried them in the Crock-Pot. Did not much like them that way.
>>>>>>>>>>
>>>>>>>>>> I think we were trying them at the same time, I ended up
>>>>>>>> finishing mine >> in a skillet.
>>>>>>>>>>
>>>>>>>>>> Cheri
>>>>>>>>>>
>>>>>>>>>>
>>>>>>>>> I've heard of carmelizing onions in a crock pot. I've never
>>>>>>>>> tried it. I have only had good results when cooked in a heavy
>>>>>>>>> skillet.
>>>>>>>>>
>>>>>>>>> Jill
>>>>>>>>
>>>>>>>> It's not possible to caramelize onions in a covered pot... any pot
>>>>>>>> with a lid on will produce braised/stewed onions. And a crock pot
>>>>>>>> with the lid off doesn't get near hot enough to caramelize
>>>>>>>> anything.
>>>>>>>
>>>>>>> I like to dump a bunch of sliced onions in a crock pot and then dump
>>>>>>> a pork butt on top. After cooking for 8 to 10 hours, the pork is
>>>>>>> removed and shredded and gravy is made with the stuff in the pan.
>>>>>>> That some great gravy! I won't call the onions "caramelized" so as
>>>>>>> not to offend crazy folks who are likely to fly off the handle at
>>>>>>> the
>>>>>>> most random of things.
>>>>>>
>>>>>> Yeah, ran astray once of a food kop here over the caramelized onions.
>>>>>> They had a specific way they had to be done and nothing else in
>>>>>> cookery
>>>>>> that was not the exact same yet slow cooks them to release the sugar
>>>>>> and slowly brown the sugars, counted.
>>>>>>
>>>>>> --
>>>>>
>>>>> You'd think people would have realized by now that different
>>>>> people/cultures use words differently. You'd be wrong.
>>>>>
>>>>
>>>> Some words, yes. Sneakers or tennis shoes? Soda or pop? Reader's
>>>> Digest had an article with maps showing regional differences on some
>>>> words. There are others that are specific. There may be a hundred
>>>> ways to caramelize onions, but if they have not had the sugars brown,
>>>> they are not caramelized. When you play loose with meanings, you just
>>>> confuse people.
>>>>
>>>> http://www.rd.com/culture/regional-s...phrases-words/
>>>
>>> People know what is being said but are acting stupid/confused because
>>> they can't bring themselves to acknowledge a word used in a way that
>>> they're not used to. That's a game for obstinate folks. Smart people
>>> would just add that usage to their bucket of understanding.
>>>
>>> I can get some nasty ass onions and slowly cook them in some butter and
>>> they're be sweet but not brown. I'll leave you to come up with an
>>> alternate word for this process. That ought to clear things up nicely -
>>> but it probably won't.
>>>
>>
>> Sure, that would be sauteed onions. Very good, I make the often. Other
>> times I make them caramelized depending on what I want as the end result.
>> They are two different things, both good.
>
> But is there a way to make browned onions that are not caramelized? I
> can't
> remember who the guy was that posted a pic of what he made. They were
> clearly brown but SF said they were only browned and not caramelized.
>
> ==
>
> Cook them fast but be careful they are not burned!

But would they not still be caramelized? I thought browned was caramelized.

On 7/10/2017 6:42 AM, Julie Bove wrote:
>
> "Ophelia" wrote:

>> "Julie Bove" wrote:
>> But is there a way to make browned onions that are not caramelized? I
>> can't
>> remember who the guy was that posted a pic of what he made. They were
>> clearly brown but SF said they were only browned and not caramelized.
>>
>> ==
>>
>> Cook them fast but be careful they are not burned!
>
> But would they not still be caramelized? I thought browned was caramelized.

I remember that post where the guy said he caramelized onions in about
20 minutes. He showed a picture and they did look like nicely
caramelized onions to me.

But then SF said that there is no way he could carmelize onions in only
20 minutes. Should be more like 40 minutes or so. That's why she
claimed that they were not truly caramelized.

On 2017-07-09 11:31 PM, Doris Night wrote:
> On Sun, 9 Jul 2017 20:09:51 -0700, "Julie Bove"
> > wrote:
>
>>
>> "Doris Night" > wrote in message
>> news
>>> On Sun, 9 Jul 2017 17:35:07 -0700, "Julie Bove"
>>> > wrote:
>>>
>>>>
>>>> "Dave Smith" > wrote in message
>>>> ...
>>>>> On 2017-07-09 4:59 PM, Ed Pawlowski wrote:
>>>>>> On 7/9/2017 4:13 PM, dsi1 wrote:
>>>>>
>>>>>> Sure, that would be sauteed onions. Very good, I make the often.
>>>>>> Other
>>>>>> times I make them caramelized depending on what I want as the end
>>>>>> result.
>>>>>> They are two different things, both good.
>>>>>
>>>>> I rarely caramelize onions. I don't have the patience for it. One of the
>>>>> few things I do it for is one of my signature dishes on the RFC site,
>>>>> braised lamp shanks with caramelized onions. The shanks are braised with
>>>>> carrots, zucchini and chick peas and served with a topping of onions
>>>>> that
>>>>> have been caramelized with a variety of spices.
>>>>
>>>> Lamp shanks! Dear gawd. You'd need teeth of steel to eat those things.
>>>> Please don't invite me to dinner. I'll have to decline.
>>>
>>> Apparently the lamb shanks you have eaten in the past haven't been
>>> cooked for long enough. If you braise the lamb shanks in liquid for
>>> the appropriate amound of time, they are fall-apart tender. The
>>> texture is similar to pulled pork.
>>>
>>> We love lamb shanks braised in either beer or red wine, with lots of
>>> carrots, onions, and celery. I serve it with polenta.
>>
>> I've never cooked lamb, shanks or not. I'm not a big meat eater and would
>> never eat lamb.
>
> Then how would you know that you'd need teeth of steel to eat them?

You should learn not to bother replying to our resident narcissist and
pathological liar. She lies so much that she cannot keep her lies
straight. First she had lamb shanks so tough she needed teeth of steel.
Then she said she would never eat lamb.

On 7/10/2017 3:01 AM, S Viemeister wrote:
> On 7/10/2017 1:32 AM, Sqwertz wrote:
>> On Sun, 9 Jul 2017 09:21:54 -0400, Nancy Young wrote:

>>> I was looking for her on facebook, if you would, please let
>>> her know I was asking after her?

>> She rejoined the RFC on Facebook group under a new account ("Sage
>> Fox") a couple months ago, but then it looks like she's since
>> deleted the account and hasn't been heard from since. [Waving]
>>
> She's using yet another account.

What is she, in witness protection? heh

nancy

In article >,
says...
> Subject: SF and onions
> From: Roy >
> Newsgroups: rec.food.cooking
>
> On Sunday, July 9, 2017 at 3:44:45 PM UTC-6, Julie Bove wrote:
> > [quoted text muted]
> > > They are two different things, both good.
> >
> > But is there a way to make browned onions that are not caramelized? I can't
> > remember who the guy was that posted a pic of what he made. They were
> > clearly brown but SF said they were only browned and not caramelized.
>
> I say "Who gives a RED RAT'S ASS"? if there is a way? We're not writing a
> final exam on freakin' onions. Let them judge for themselves.

It may have escaped your attention this is a cooking website. Those who
care about cooking share global cooking terms, so that when a recipe
mentions "caramelise the onions" "sear the meat" "fold in the flour"
"grate the cheese" "flake the fish" "whip the egg whites" we ALL KNOW
WHAT IT MEANS.

Dumbed down "it means what I say it means" definitions (just like
your silly spelling affectations) are for know-nothing idiots who will
never learn anything about food beyond their own baby-food pap horizons.

Janet UK

On Mon, 10 Jul 2017 15:05:11 +0100, Janet > wrote:

>In article >,
says...
>> Subject: SF and onions
>> From: Roy >
>> Newsgroups: rec.food.cooking
>>
>> On Sunday, July 9, 2017 at 3:44:45 PM UTC-6, Julie Bove wrote:
>> > [quoted text muted]
>> > > They are two different things, both good.
>> >
>> > But is there a way to make browned onions that are not caramelized? I can't
>> > remember who the guy was that posted a pic of what he made. They were
>> > clearly brown but SF said they were only browned and not caramelized.
>>
>> I say "Who gives a RED RAT'S ASS"? if there is a way? We're not writing a
>> final exam on freakin' onions. Let them judge for themselves.
>
> It may have escaped your attention this is a cooking website. Those who
>care about cooking share global cooking terms, so that when a recipe
>mentions "caramelise the onions" "sear the meat" "fold in the flour"
>"grate the cheese" "flake the fish" "whip the egg whites" we ALL KNOW
>WHAT IT MEANS.
>
> Dumbed down "it means what I say it means" definitions (just like
>your silly spelling affectations) are for know-nothing idiots who will
>never learn anything about food beyond their own baby-food pap horizons.
>
> Janet UK
>
I agree. Knowing the terms, ingredients and methods is not
"esoteric" or only for snobs
Janet US

"Gary" > wrote in message
news
> On 7/10/2017 6:42 AM, Julie Bove wrote:
>>
>> "Ophelia" wrote:
>
>>> "Julie Bove" wrote:
>>> But is there a way to make browned onions that are not caramelized? I
>>> can't
>>> remember who the guy was that posted a pic of what he made. They were
>>> clearly brown but SF said they were only browned and not caramelized.
>>>
>>> ==
>>>
>>> Cook them fast but be careful they are not burned!
>>
>> But would they not still be caramelized? I thought browned was
>> caramelized.
>
> I remember that post where the guy said he caramelized onions in about 20
> minutes. He showed a picture and they did look like nicely caramelized
> onions to me.
>
> But then SF said that there is no way he could carmelize onions in only 20
> minutes. Should be more like 40 minutes or so. That's why she claimed
> that they were not truly caramelized.

Yes. But that makes no sense to me.

"Dave Smith" > wrote in message
...
> On 2017-07-09 11:31 PM, Doris Night wrote:
>> On Sun, 9 Jul 2017 20:09:51 -0700, "Julie Bove"
>> > wrote:
>>
>>>
>>> "Doris Night" > wrote in message
>>> news >>>> On Sun, 9 Jul 2017 17:35:07 -0700, "Julie Bove"
>>>> > wrote:
>>>>
>>>>>
>>>>> "Dave Smith" > wrote in message
>>>>> ...
>>>>>> On 2017-07-09 4:59 PM, Ed Pawlowski wrote:
>>>>>>> On 7/9/2017 4:13 PM, dsi1 wrote:
>>>>>>
>>>>>>> Sure, that would be sauteed onions. Very good, I make the often.
>>>>>>> Other
>>>>>>> times I make them caramelized depending on what I want as the end
>>>>>>> result.
>>>>>>> They are two different things, both good.
>>>>>>
>>>>>> I rarely caramelize onions. I don't have the patience for it. One of
>>>>>> the
>>>>>> few things I do it for is one of my signature dishes on the RFC site,
>>>>>> braised lamp shanks with caramelized onions. The shanks are braised
>>>>>> with
>>>>>> carrots, zucchini and chick peas and served with a topping of onions
>>>>>> that
>>>>>> have been caramelized with a variety of spices.
>>>>>
>>>>> Lamp shanks! Dear gawd. You'd need teeth of steel to eat those things.
>>>>> Please don't invite me to dinner. I'll have to decline.
>>>>
>>>> Apparently the lamb shanks you have eaten in the past haven't been
>>>> cooked for long enough. If you braise the lamb shanks in liquid for
>>>> the appropriate amound of time, they are fall-apart tender. The
>>>> texture is similar to pulled pork.
>>>>
>>>> We love lamb shanks braised in either beer or red wine, with lots of
>>>> carrots, onions, and celery. I serve it with polenta.
>>>
>>> I've never cooked lamb, shanks or not. I'm not a big meat eater and
>>> would
>>> never eat lamb.
>>
>> Then how would you know that you'd need teeth of steel to eat them?
>
> You should learn not to bother replying to our resident narcissist and
> pathological liar. She lies so much that she cannot keep her lies
> straight. First she had lamb shanks so tough she needed teeth of steel.
> Then she said she would never eat lamb.

Dave! Do you not even see your typo? I was poking fun at you. You said that
you made LAMP shanks. LAMP! Not lamb. Then others read it as "lamb" and
started lambasting me about my lamb. I hadn't even said anything about lamb.
I don't eat lamb. I don't make lamb.

Janet wrote:
> In article >,
> says...
>> Subject: SF and onions
>> From: Roy >
>> Newsgroups: rec.food.cooking
>>
>> On Sunday, July 9, 2017 at 3:44:45 PM UTC-6, Julie Bove wrote:
>> > [quoted text muted]
>> > > They are two different things, both good.
>> >
>> > But is there a way to make browned onions that are not caramelized? I can't
>> > remember who the guy was that posted a pic of what he made. They were
>> > clearly brown but SF said they were only browned and not caramelized.
>>
>> I say "Who gives a RED RAT'S ASS"? if there is a way? We're not writing a
>> final exam on freakin' onions. Let them judge for themselves.
>
> It may have escaped your attention this is a cooking website. Those who
> care about cooking share global cooking terms, so that when a recipe
> mentions "caramelise the onions" "sear the meat" "fold in the flour"
> "grate the cheese" "flake the fish" "whip the egg whites" we ALL KNOW
> WHAT IT MEANS.
>
> Dumbed down "it means what I say it means" definitions (just like
> your silly spelling affectations) are for know-nothing idiots who will
> never learn anything about food beyond their own baby-food pap horizons.
>
> Janet UK

come on Janet UK, don't hold back

tell us how you really feel

On 7/10/2017 7:20 AM, Gary wrote:
> On 7/10/2017 6:42 AM, Julie Bove wrote:
>>
>> "Ophelia" wrote:
>
>>> "Julie Bove" wrote:
>>> But is there a way to make browned onions that are not caramelized? I
>>> can't
>>> remember who the guy was that posted a pic of what he made. They were
>>> clearly brown but SF said they were only browned and not caramelized.
>>>
>>> ==
>>>
>>> Cook them fast but be careful they are not burned!
>>
>> But would they not still be caramelized? I thought browned was
>> caramelized.
>
> I remember that post where the guy said he caramelized onions in about
> 20 minutes. He showed a picture and they did look like nicely
> caramelized onions to me.
>
> But then SF said that there is no way he could carmelize onions in only
> 20 minutes. Should be more like 40 minutes or so. That's why she
> claimed that they were not truly caramelized.
>
>
>

Not being able to see one up close, it may be a matter of degree. I
often saute onions and they may start to brown, but are not truly
caramelized, just browning on the outer surface, translucent inside.

"Julie Bove" > wrote in message
news
> Dave! Do you not even see your typo? I was poking fun at you. You said
> that you made LAMP shanks. LAMP! Not lamb. Then others read it as "lamb"
> and started lambasting me about my lamb. I hadn't even said anything about
> lamb. I don't eat lamb. I don't make lamb.

That's because he's too busy replying with his insults directed at you to
notice his mistake. Dumbass.

Cheri

On 7/10/2017 9:02 AM, Sqwertz wrote:
> She's going to great lengths to stay out of people block
> lists. Wait - didn't she used to accuse me of doing that? <rolling
> eyes>.
>
> -sw

Steve Wertz - unrepentant woman stalker and total head case begging poor
Omelet to shoot him with a sniper rifle in austin.food:

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

On 7/10/2017 12:08 AM, Sqwertz wrote:
> We just
> assumed it was more of your typical nay-saying rhetoric.
>
> -sw

Steve Wertz - unrepentant woman stalker and total head case begging poor
Omelet to shoot him with a sniper rifle in austin.food:

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

"Cheri" wrote in message news
"Julie Bove" > wrote in message
news
> Dave! Do you not even see your typo? I was poking fun at you. You said
> that you made LAMP shanks. LAMP! Not lamb. Then others read it as "lamb"
> and started lambasting me about my lamb. I hadn't even said anything about
> lamb. I don't eat lamb. I don't make lamb.

That's because he's too busy replying with his insults directed at you to
notice his mistake. Dumbass.

Cheri
==

LOL

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

On 7/9/2017 10:06 PM, Sqwertz wrote:
> And for the record, tooth enamel is harder than steel.
>
> -sw

Steve Wertz - unrepentant woman stalker and total head case begging poor
Omelet to shoot him with a sniper rifle in austin.food:

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

"Ed Pawlowski" > wrote in message
...
> On 7/10/2017 7:20 AM, Gary wrote:
>> On 7/10/2017 6:42 AM, Julie Bove wrote:
>>>
>>> "Ophelia" wrote:
>>
>>>> "Julie Bove" wrote:
>>>> But is there a way to make browned onions that are not caramelized? I
>>>> can't
>>>> remember who the guy was that posted a pic of what he made. They were
>>>> clearly brown but SF said they were only browned and not caramelized.
>>>>
>>>> ==
>>>>
>>>> Cook them fast but be careful they are not burned!
>>>
>>> But would they not still be caramelized? I thought browned was
>>> caramelized.
>>
>> I remember that post where the guy said he caramelized onions in about 20
>> minutes. He showed a picture and they did look like nicely caramelized
>> onions to me.
>>
>> But then SF said that there is no way he could carmelize onions in only
>> 20 minutes. Should be more like 40 minutes or so. That's why she claimed
>> that they were not truly caramelized.
>>
>>
>>
>
> Not being able to see one up close, it may be a matter of degree. I often
> saute onions and they may start to brown, but are not truly caramelized,
> just browning on the outer surface, translucent inside.

I can't remember who posted the pic but these were very well browned.

On Mon, 10 Jul 2017 11:43:54 -0600, Sqwertz >
wrote:

>On 7/10/2017 12:08 AM, Sqwertz wrote:
>> We just
>> assumed it was more of your typical nay-saying rhetoric.
>>
>> -sw
>
>Steve Wertz - unrepentant woman stalker and total head case begging poor
>Omelet to shoot him with a sniper rifle in austin.food:
>
>-----------------------------------------------------------------------------------

>
>3/18/2011 3:49 PM
>Microsoft Internet News 4.70.1162
>readnews.com - News for Geeks and ISPs
>fa35d278.newsreader.readnews.com
>
>
>Sorry I don't fit either of your Ideal Psycho Pal Profiles.
>
>-sw
>---------------------------------------------------------------------------------------
>
>I'd prefer you use a sniper rifle on me from a few hundred yards away.
>There you go - a reason for you to buy yet another gun and ammo.
>
>----------------------------------------------------------------------------------------

To off a dwarf one needs only a 'pee' shooter