Anyone know where SF is?

As I was caramelizing onions for my baked beans, I recall seeing a pic that
someone posted of his caramelized onions. She told him that they were not
caramelized but just browned. I think she based this on the cooking time
which was I think less than an hour.

Anyway... Was wondering what the difference was? My caramelized onions sure
do look brown.

On Monday, July 3, 2017 at 4:34:22 PM UTC-10, Julie Bove wrote:
> Anyone know where SF is?
>
> As I was caramelizing onions for my baked beans, I recall seeing a pic that
> someone posted of his caramelized onions. She told him that they were not
> caramelized but just browned. I think she based this on the cooking time
> which was I think less than an hour.
>
> Anyway... Was wondering what the difference was? My caramelized onions sure
> do look brown.

You can brown onions and they will be caramelized to a degree. You can also get a big heap of onions and cook that over low heat for a long time turn them into a limp brown mass that doesn't look much like onions and tastes very sweet with a mild and smooth onion taste. I've made an onion frittata this way. It's pretty good but it takes more time than I want to spend.

The truth is that the onions will start getting sweet a long time before it gets to that stage. If you want to call limp white onions "caramelized" that's fine with me. Be warned that some people will find that to be offensive. Those people should get a life.

On 7/4/2017 5:12 AM, dsi1 wrote:

>>
>> Anyway... Was wondering what the difference was? My caramelized onions sure
>> do look brown.
>
> You can brown onions and they will be caramelized to a degree. You can also get a big heap of onions and cook that over low heat for a long time turn them into a limp brown mass that doesn't look much like onions and tastes very sweet with a mild and smooth onion taste. I've made an onion frittata this way. It's pretty good but it takes more time than I want to spend.
>
> The truth is that the onions will start getting sweet a long time before it gets to that stage. If you want to call limp white onions "caramelized" that's fine with me. Be warned that some people will find that to be offensive. Those people should get a life.
>

You can call them apples if you want but that does not make them
caramelized. Caramelization takes place when the sugars in the onion
are turned brown. Limp white onions are good, but they do not qualify
as being caramelized.

We have dictionaries that define what words mean so we all understand
the same thing. We can use whatever we want according to some people.
The two sentence below mean the same thing depending on how you
interpret them:

The caramelized onions give a deep, rich flavor to the frittata.
The green apples make the scrambled eggs taste good.

Same thing right? We don't need no stickin' dickshinerry.

Julie Bove wrote:
>
>As I was caramelizing onions for my baked beans, I recall seeing a pic that
>someone posted of his caramelized onions. Sf told him that they were not
>caramelized but just browned. I think she based this on the cooking time
>which was I think less than an hour.
>
>Anyway... Was wondering what the difference was? My caramelized onions sure
>do look brown.

The brown IS the caramelization.... how deeply browned, from light
golden straw to deep chocolate is a matter of degree, just don't go to
black, that's burnt/carbonized. It's the sugar contained in onions
that's caramelized, and it's not just time, it's also temperature. The
most critical element of caramelizing onions is *patience*, taking the
time to evaporate the water contained in onions at a low enough
temperature to prevent burning. If I'm going to bother caramelizing
onions I'll use minimally five pounds, what's not used keeps well
refrigerated, can even be frozen. Last week I caramelized onions to
have with my 12 oz burger, I used two 3 lb bags of Vidalias, on sale
at 2/$5. I used all but one retained for my salad.

There are also several methods for caramelizing onions, I use a large
deep skillet with neutral EVOO... at the end I leave the pan tipped to
drain the oil to one side and then scoop out the well drained
onions... the oil was retained for frying my burger and most will be
used for frying chicken breast cutlets which will be tonight's dinner.
Years ago when caramelizing huge amounts I'd use a large pot with a
french fry basket.

On Tue, 4 Jul 2017 02:12:06 -0700 (PDT), dsi1 >
wrote:

>On Monday, July 3, 2017 at 4:34:22 PM UTC-10, Julie Bove wrote:
>> Anyone know where SF is?
>>
>> As I was caramelizing onions for my baked beans, I recall seeing a pic that
>> someone posted of his caramelized onions. She told him that they were not
>> caramelized but just browned. I think she based this on the cooking time
>> which was I think less than an hour.
>>
>> Anyway... Was wondering what the difference was? My caramelized onions sure
>> do look brown.
>
>You can brown onions and they will be caramelized to a degree. You can also get a big heap of onions and cook that over low heat for a long time turn them into a limp brown mass that doesn't look much like onions and tastes very sweet with a mild and smooth onion taste. I've made an onion frittata this way. It's pretty good but it takes more time than I want to spend.
>
>The truth is that the onions will start getting sweet a long time before it gets to that stage. If you want to call limp white onions "caramelized" that's fine with me. Be warned that some people will find that to be offensive. Those people should get a life.

It's only the sugar contained in onions that gets caramelized... sweet
onions like Vidalias work best. Were it not so darned fattening and
unhealthful my favorite caramelized onions are those cooked in chicken
fat/schmaltz... chilled makes an addictive spread for dark heavy
breads. BTW, the heavy dark Eastern European breads are the *real*
sour dough breads, that light airy thin crusted white bread that
Frisconians call sour dough is crap... it's not even *real* bread...
it's no more a real bread than cellulose is a real sponge.

On Tuesday, July 4, 2017 at 3:59:11 AM UTC-10, Ed Pawlowski wrote:
> On 7/4/2017 5:12 AM, dsi1 wrote:
>
> >>
> >> Anyway... Was wondering what the difference was? My caramelized onions sure
> >> do look brown.
> >
> > You can brown onions and they will be caramelized to a degree. You can also get a big heap of onions and cook that over low heat for a long time turn them into a limp brown mass that doesn't look much like onions and tastes very sweet with a mild and smooth onion taste. I've made an onion frittata this way. It's pretty good but it takes more time than I want to spend.
> >
> > The truth is that the onions will start getting sweet a long time before it gets to that stage. If you want to call limp white onions "caramelized" that's fine with me. Be warned that some people will find that to be offensive. Those people should get a life.
> >
>
> You can call them apples if you want but that does not make them
> caramelized. Caramelization takes place when the sugars in the onion
> are turned brown. Limp white onions are good, but they do not qualify
> as being caramelized.
>
> We have dictionaries that define what words mean so we all understand
> the same thing. We can use whatever we want according to some people.
> The two sentence below mean the same thing depending on how you
> interpret them:
>
> The caramelized onions give a deep, rich flavor to the frittata.
> The green apples make the scrambled eggs taste good.
>
> Same thing right? We don't need no stickin' dickshinerry.

Get a life.

On Tuesday, July 4, 2017 at 4:17:22 AM UTC-10, Sheldon wrote:
> On Tue, 4 Jul 2017 02:12:06 -0700 (PDT), dsi1 <dsiahoo.com>
> wrote:
>
> >On Monday, July 3, 2017 at 4:34:22 PM UTC-10, Julie Bove wrote:
> >> Anyone know where SF is?
> >>
> >> As I was caramelizing onions for my baked beans, I recall seeing a pic that
> >> someone posted of his caramelized onions. She told him that they were not
> >> caramelized but just browned. I think she based this on the cooking time
> >> which was I think less than an hour.
> >>
> >> Anyway... Was wondering what the difference was? My caramelized onions sure
> >> do look brown.
> >
> >You can brown onions and they will be caramelized to a degree. You can also get a big heap of onions and cook that over low heat for a long time turn them into a limp brown mass that doesn't look much like onions and tastes very sweet with a mild and smooth onion taste. I've made an onion frittata this way. It's pretty good but it takes more time than I want to spend.
> >
> >The truth is that the onions will start getting sweet a long time before it gets to that stage. If you want to call limp white onions "caramelized" that's fine with me. Be warned that some people will find that to be offensive. Those people should get a life.
>
> It's only the sugar contained in onions that gets caramelized... sweet
> onions like Vidalias work best. Were it not so darned fattening and
> unhealthful my favorite caramelized onions are those cooked in chicken
> fat/schmaltz... chilled makes an addictive spread for dark heavy
> breads. BTW, the heavy dark Eastern European breads are the *real*
> sour dough breads, that light airy thin crusted white bread that
> Frisconians call sour dough is crap... it's not even *real* bread...
> it's no more a real bread than cellulose is a real sponge.

It's seems a big waste to caramelize sweet onions. I'd use the cheapest, harshest, nasty ass, onions I could find. The ability to transform the nasty to the sweet is the magic of caramelization.

On 7/4/2017 10:35 AM, Sqwertz wrote:
> You know that's an oxymoron, right? There is no such thing as
> "neutral EVOO".
>
> -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.

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

"Sqwertz" > wrote in message
...
> On Tue, 04 Jul 2017 10:02:58 -0400, wrote:
>
>> There are also several methods for caramelizing onions, I use a large
>> deep skillet with neutral EVOO...
>
> You know that's an oxymoron, right? There is no such thing as
> "neutral EVOO".

Perhaps he means not strongly flavored. I used half olive oil and half
butter.

> wrote in message
...
> On Tue, 4 Jul 2017 02:12:06 -0700 (PDT), dsi1 >
> wrote:
>
>>On Monday, July 3, 2017 at 4:34:22 PM UTC-10, Julie Bove wrote:
>>> Anyone know where SF is?
>>>
>>> As I was caramelizing onions for my baked beans, I recall seeing a pic
>>> that
>>> someone posted of his caramelized onions. She told him that they were
>>> not
>>> caramelized but just browned. I think she based this on the cooking time
>>> which was I think less than an hour.
>>>
>>> Anyway... Was wondering what the difference was? My caramelized onions
>>> sure
>>> do look brown.
>>
>>You can brown onions and they will be caramelized to a degree. You can
>>also get a big heap of onions and cook that over low heat for a long time
>>turn them into a limp brown mass that doesn't look much like onions and
>>tastes very sweet with a mild and smooth onion taste. I've made an onion
>>frittata this way. It's pretty good but it takes more time than I want to
>>spend.
>>
>>The truth is that the onions will start getting sweet a long time before
>>it gets to that stage. If you want to call limp white onions "caramelized"
>>that's fine with me. Be warned that some people will find that to be
>>offensive. Those people should get a life.
>
> It's only the sugar contained in onions that gets caramelized... sweet
> onions like Vidalias work best. Were it not so darned fattening and
> unhealthful my favorite caramelized onions are those cooked in chicken
> fat/schmaltz... chilled makes an addictive spread for dark heavy
> breads. BTW, the heavy dark Eastern European breads are the *real*
> sour dough breads, that light airy thin crusted white bread that
> Frisconians call sour dough is crap... it's not even *real* bread...
> it's no more a real bread than cellulose is a real sponge.

I thought so too but when I looked online, it said that the older, yellow
ones worked best. I still have sweet ones in my beans.

"dsi1" > wrote in message
...
On Tuesday, July 4, 2017 at 4:17:22 AM UTC-10, Sheldon wrote:
> On Tue, 4 Jul 2017 02:12:06 -0700 (PDT), dsi1 <dsiahoo.com>
> wrote:
>
> >On Monday, July 3, 2017 at 4:34:22 PM UTC-10, Julie Bove wrote:
> >> Anyone know where SF is?
> >>
> >> As I was caramelizing onions for my baked beans, I recall seeing a pic
> >> that
> >> someone posted of his caramelized onions. She told him that they were
> >> not
> >> caramelized but just browned. I think she based this on the cooking
> >> time
> >> which was I think less than an hour.
> >>
> >> Anyway... Was wondering what the difference was? My caramelized onions
> >> sure
> >> do look brown.
> >
> >You can brown onions and they will be caramelized to a degree. You can
> >also get a big heap of onions and cook that over low heat for a long time
> >turn them into a limp brown mass that doesn't look much like onions and
> >tastes very sweet with a mild and smooth onion taste. I've made an onion
> >frittata this way. It's pretty good but it takes more time than I want to
> >spend.
> >
> >The truth is that the onions will start getting sweet a long time before
> >it gets to that stage. If you want to call limp white onions
> >"caramelized" that's fine with me. Be warned that some people will find
> >that to be offensive. Those people should get a life.
>
> It's only the sugar contained in onions that gets caramelized... sweet
> onions like Vidalias work best. Were it not so darned fattening and
> unhealthful my favorite caramelized onions are those cooked in chicken
> fat/schmaltz... chilled makes an addictive spread for dark heavy
> breads. BTW, the heavy dark Eastern European breads are the *real*
> sour dough breads, that light airy thin crusted white bread that
> Frisconians call sour dough is crap... it's not even *real* bread...
> it's no more a real bread than cellulose is a real sponge.

It's seems a big waste to caramelize sweet onions. I'd use the cheapest,
harshest, nasty ass, onions I could find. The ability to transform the nasty
to the sweet is the magic of caramelization.

---

That's what I read online.

On Tuesday, July 4, 2017 at 10:45:53 AM UTC-10, Julie Bove wrote:
> "dsi1" <dsi1yahoo.com> wrote in message
> ...
> On Tuesday, July 4, 2017 at 4:17:22 AM UTC-10, Sheldon wrote:
> > On Tue, 4 Jul 2017 02:12:06 -0700 (PDT), dsi1 <dsiahoo.com>
> > wrote:
> >
> > >On Monday, July 3, 2017 at 4:34:22 PM UTC-10, Julie Bove wrote:
> > >> Anyone know where SF is?
> > >>
> > >> As I was caramelizing onions for my baked beans, I recall seeing a pic
> > >> that
> > >> someone posted of his caramelized onions. She told him that they were
> > >> not
> > >> caramelized but just browned. I think she based this on the cooking
> > >> time
> > >> which was I think less than an hour.
> > >>
> > >> Anyway... Was wondering what the difference was? My caramelized onions
> > >> sure
> > >> do look brown.
> > >
> > >You can brown onions and they will be caramelized to a degree. You can
> > >also get a big heap of onions and cook that over low heat for a long time
> > >turn them into a limp brown mass that doesn't look much like onions and
> > >tastes very sweet with a mild and smooth onion taste. I've made an onion
> > >frittata this way. It's pretty good but it takes more time than I want to
> > >spend.
> > >
> > >The truth is that the onions will start getting sweet a long time before
> > >it gets to that stage. If you want to call limp white onions
> > >"caramelized" that's fine with me. Be warned that some people will find
> > >that to be offensive. Those people should get a life.
> >
> > It's only the sugar contained in onions that gets caramelized... sweet
> > onions like Vidalias work best. Were it not so darned fattening and
> > unhealthful my favorite caramelized onions are those cooked in chicken
> > fat/schmaltz... chilled makes an addictive spread for dark heavy
> > breads. BTW, the heavy dark Eastern European breads are the *real*
> > sour dough breads, that light airy thin crusted white bread that
> > Frisconians call sour dough is crap... it's not even *real* bread...
> > it's no more a real bread than cellulose is a real sponge.
>
> It's seems a big waste to caramelize sweet onions. I'd use the cheapest,
> harshest, nasty ass, onions I could find. The ability to transform the nasty
> to the sweet is the magic of caramelization.
>
> ---
>
> That's what I read online.

It's really quite a magical process.

On Tue, 4 Jul 2017 14:41:25 -0700 (PDT), dsi1 >
wrote:

>On Tuesday, July 4, 2017 at 10:45:53 AM UTC-10, Julie Bove wrote:
>> "dsi1" <dsi1yahoo.com> wrote in message
>> ...
>> On Tuesday, July 4, 2017 at 4:17:22 AM UTC-10, Sheldon wrote:
>> > On Tue, 4 Jul 2017 02:12:06 -0700 (PDT), dsi1 <dsiahoo.com>
>> > wrote:
>> >
>> > >On Monday, July 3, 2017 at 4:34:22 PM UTC-10, Julie Bove wrote:
>> > >> Anyone know where SF is?
>> > >>
>> > >> As I was caramelizing onions for my baked beans, I recall seeing a pic
>> > >> that
>> > >> someone posted of his caramelized onions. She told him that they were
>> > >> not
>> > >> caramelized but just browned. I think she based this on the cooking
>> > >> time
>> > >> which was I think less than an hour.
>> > >>
>> > >> Anyway... Was wondering what the difference was? My caramelized onions
>> > >> sure
>> > >> do look brown.
>> > >
>> > >You can brown onions and they will be caramelized to a degree. You can
>> > >also get a big heap of onions and cook that over low heat for a long time
>> > >turn them into a limp brown mass that doesn't look much like onions and
>> > >tastes very sweet with a mild and smooth onion taste. I've made an onion
>> > >frittata this way. It's pretty good but it takes more time than I want to
>> > >spend.
>> > >
>> > >The truth is that the onions will start getting sweet a long time before
>> > >it gets to that stage. If you want to call limp white onions
>> > >"caramelized" that's fine with me. Be warned that some people will find
>> > >that to be offensive. Those people should get a life.
>> >
>> > It's only the sugar contained in onions that gets caramelized... sweet
>> > onions like Vidalias work best. Were it not so darned fattening and
>> > unhealthful my favorite caramelized onions are those cooked in chicken
>> > fat/schmaltz... chilled makes an addictive spread for dark heavy
>> > breads. BTW, the heavy dark Eastern European breads are the *real*
>> > sour dough breads, that light airy thin crusted white bread that
>> > Frisconians call sour dough is crap... it's not even *real* bread...
>> > it's no more a real bread than cellulose is a real sponge.
>>
>> It's seems a big waste to caramelize sweet onions. I'd use the cheapest,
>> harshest, nasty ass, onions I could find. The ability to transform the nasty
>> to the sweet is the magic of caramelization.

Nasty does as nasty says.
That's why you're no kind of cook.... you need to be barred from the
kitchen and relagated to the out house. But of course I always knew
you are not someone who knows about cooking.

On Tuesday, July 4, 2017 at 11:48:43 AM UTC-10, Sheldon wrote:
> On Tue, 4 Jul 2017 14:41:25 -0700 (PDT), dsi1 <dsi1yahoo.com>
> wrote:
>
> >On Tuesday, July 4, 2017 at 10:45:53 AM UTC-10, Julie Bove wrote:
> >> "dsi1" <dsi1yahoo.com> wrote in message
> >> ...
> >> On Tuesday, July 4, 2017 at 4:17:22 AM UTC-10, Sheldon wrote:
> >> > On Tue, 4 Jul 2017 02:12:06 -0700 (PDT), dsi1 <dsiahoo.com>
> >> > wrote:
> >> >
> >> > >On Monday, July 3, 2017 at 4:34:22 PM UTC-10, Julie Bove wrote:
> >> > >> Anyone know where SF is?
> >> > >>
> >> > >> As I was caramelizing onions for my baked beans, I recall seeing a pic
> >> > >> that
> >> > >> someone posted of his caramelized onions. She told him that they were
> >> > >> not
> >> > >> caramelized but just browned. I think she based this on the cooking
> >> > >> time
> >> > >> which was I think less than an hour.
> >> > >>
> >> > >> Anyway... Was wondering what the difference was? My caramelized onions
> >> > >> sure
> >> > >> do look brown.
> >> > >
> >> > >You can brown onions and they will be caramelized to a degree. You can
> >> > >also get a big heap of onions and cook that over low heat for a long time
> >> > >turn them into a limp brown mass that doesn't look much like onions and
> >> > >tastes very sweet with a mild and smooth onion taste. I've made an onion
> >> > >frittata this way. It's pretty good but it takes more time than I want to
> >> > >spend.
> >> > >
> >> > >The truth is that the onions will start getting sweet a long time before
> >> > >it gets to that stage. If you want to call limp white onions
> >> > >"caramelized" that's fine with me. Be warned that some people will find
> >> > >that to be offensive. Those people should get a life.
> >> >
> >> > It's only the sugar contained in onions that gets caramelized... sweet
> >> > onions like Vidalias work best. Were it not so darned fattening and
> >> > unhealthful my favorite caramelized onions are those cooked in chicken
> >> > fat/schmaltz... chilled makes an addictive spread for dark heavy
> >> > breads. BTW, the heavy dark Eastern European breads are the *real*
> >> > sour dough breads, that light airy thin crusted white bread that
> >> > Frisconians call sour dough is crap... it's not even *real* bread...
> >> > it's no more a real bread than cellulose is a real sponge.
> >>
> >> It's seems a big waste to caramelize sweet onions. I'd use the cheapest,
> >> harshest, nasty ass, onions I could find. The ability to transform the nasty
> >> to the sweet is the magic of caramelization.
>
> Nasty does as nasty says.
> That's why you're no kind of cook.... you need to be barred from the
> kitchen and relagated to the out house. But of course I always knew
> you are not someone who knows about cooking.

I hurt your feelings? So sad!

dsi1 wrote in rec.food.cooking:

> On Monday, July 3, 2017 at 4:34:22 PM UTC-10, Julie Bove wrote:
> > Anyone know where SF is?
> >
> > As I was caramelizing onions for my baked beans, I recall seeing a
> > pic that someone posted of his caramelized onions. She told him
> > that they were not caramelized but just browned. I think she based
> > this on the cooking time which was I think less than an hour.
> >
> > Anyway... Was wondering what the difference was? My caramelized
> > onions sure do look brown.
>
> You can brown onions and they will be caramelized to a degree. You
> can also get a big heap of onions and cook that over low heat for a
> long time turn them into a limp brown mass that doesn't look much
> like onions and tastes very sweet with a mild and smooth onion taste.
> I've made an onion frittata this way. It's pretty good but it takes
> more time than I want to spend.
>
> The truth is that the onions will start getting sweet a long time
> before it gets to that stage. If you want to call limp white onions
> "caramelized" that's fine with me. Be warned that some people will
> find that to be offensive. Those people should get a life.

Agreed. Most recipes I read today call it 'carmelized' when the
sweetness first comes out and it doesnt take 3 hours or more to get
there (unless in a crockpot).

It's a combination of level, and some being 'purist' where nothing
short of their version counts.

--

On Tuesday, July 4, 2017 at 12:07:15 PM UTC-10, cshenk wrote:
> dsi1 wrote in rec.food.cooking:
>
> > On Monday, July 3, 2017 at 4:34:22 PM UTC-10, Julie Bove wrote:
> > > Anyone know where SF is?
> > >
> > > As I was caramelizing onions for my baked beans, I recall seeing a
> > > pic that someone posted of his caramelized onions. She told him
> > > that they were not caramelized but just browned. I think she based
> > > this on the cooking time which was I think less than an hour.
> > >
> > > Anyway... Was wondering what the difference was? My caramelized
> > > onions sure do look brown.
> >
> > You can brown onions and they will be caramelized to a degree. You
> > can also get a big heap of onions and cook that over low heat for a
> > long time turn them into a limp brown mass that doesn't look much
> > like onions and tastes very sweet with a mild and smooth onion taste.
> > I've made an onion frittata this way. It's pretty good but it takes
> > more time than I want to spend.
> >
> > The truth is that the onions will start getting sweet a long time
> > before it gets to that stage. If you want to call limp white onions
> > "caramelized" that's fine with me. Be warned that some people will
> > find that to be offensive. Those people should get a life.
>
> Agreed. Most recipes I read today call it 'carmelized' when the
> sweetness first comes out and it doesnt take 3 hours or more to get
> there (unless in a crockpot).
>
> It's a combination of level, and some being 'purist' where nothing
> short of their version counts.
>
> --

Turning a big pile of onions into a sweet mass of goo is a pretty good trick but it's not that practical. Cooking onions just enough to develop some sweetness however, is a most useful technique.

wrote in rec.food.cooking:

> Nasty does as nasty says.
> That's why you're no kind of cook.... you need to be barred from the
> kitchen and relagated to the out house. But of course I always knew
> you are not someone who knows about cooking.

PEN---> Sheldon ---> exit tomorrow

--

On 7/4/2017 4:44 PM, Sqwertz wrote:
> On Tue, 4 Jul 2017 13:43:37 -0700, Julie Bove wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> On Tue, 04 Jul 2017 10:02:58 -0400, wrote:
>>>
>>>> There are also several methods for caramelizing onions, I use a large
>>>> deep skillet with neutral EVOO...
>>>
>>> You know that's an oxymoron, right? There is no such thing as
>>> "neutral EVOO".
>>
>> Perhaps he means not strongly flavored. I used half olive oil and half
>> butter.
>
> EVOO is not a neutral oil in any quantity. Unless it's really shitty
> EVOO that doesn't pass any of the quality tests.
>
> -sw
>


or an out and our fraud.

"Sqwertz" > wrote in message
...
> On Tue, 4 Jul 2017 13:43:37 -0700, Julie Bove wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> On Tue, 04 Jul 2017 10:02:58 -0400, wrote:
>>>
>>>> There are also several methods for caramelizing onions, I use a large
>>>> deep skillet with neutral EVOO...
>>>
>>> You know that's an oxymoron, right? There is no such thing as
>>> "neutral EVOO".
>>
>> Perhaps he means not strongly flavored. I used half olive oil and half
>> butter.
>
> EVOO is not a neutral oil in any quantity. Unless it's really shitty
> EVOO that doesn't pass any of the quality tests.

Yes but some have a much stronger flavor than others.

"cshenk" > wrote in message
...
> dsi1 wrote in rec.food.cooking:
>
>> On Monday, July 3, 2017 at 4:34:22 PM UTC-10, Julie Bove wrote:
>> > Anyone know where SF is?
>> >
>> > As I was caramelizing onions for my baked beans, I recall seeing a
>> > pic that someone posted of his caramelized onions. She told him
>> > that they were not caramelized but just browned. I think she based
>> > this on the cooking time which was I think less than an hour.
>> >
>> > Anyway... Was wondering what the difference was? My caramelized
>> > onions sure do look brown.
>>
>> You can brown onions and they will be caramelized to a degree. You
>> can also get a big heap of onions and cook that over low heat for a
>> long time turn them into a limp brown mass that doesn't look much
>> like onions and tastes very sweet with a mild and smooth onion taste.
>> I've made an onion frittata this way. It's pretty good but it takes
>> more time than I want to spend.
>>
>> The truth is that the onions will start getting sweet a long time
>> before it gets to that stage. If you want to call limp white onions
>> "caramelized" that's fine with me. Be warned that some people will
>> find that to be offensive. Those people should get a life.
>
> Agreed. Most recipes I read today call it 'carmelized' when the
> sweetness first comes out and it doesnt take 3 hours or more to get
> there (unless in a crockpot).
>
> It's a combination of level, and some being 'purist' where nothing
> short of their version counts.

I tried them in the Crock-Pot. Did not much like them that way.

On Tue, 4 Jul 2017 18:44:07 -0500, Sqwertz >
wrote:

>On Tue, 4 Jul 2017 13:43:37 -0700, Julie Bove wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> On Tue, 04 Jul 2017 10:02:58 -0400, wrote:
>>>
>>>> There are also several methods for caramelizing onions, I use a large
>>>> deep skillet with neutral EVOO...
>>>
>>> You know that's an oxymoron, right? There is no such thing as
>>> "neutral EVOO".
>>
>> Perhaps he means not strongly flavored. I used half olive oil and half
>> butter.
>
>EVOO is not a neutral oil in any quantity. Unless it's really shitty
>EVOO that doesn't pass any of the quality tests.
>
>-sw

what's that stuff in the big jugs that is almost the color of water?
It says olive oil on the bottle, for cooking. I've never picked a
bottle up, so I don't know but am curious.
Janet US

"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

"Cheri" > wrote in message
news
> "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.

I think I did too.

On Tuesday, July 4, 2017 at 8:31:44 PM UTC-4, U.S. Janet B. wrote:
> On Tue, 4 Jul 2017 18:44:07 -0500, Sqwertz >
> wrote:
>
> >On Tue, 4 Jul 2017 13:43:37 -0700, Julie Bove wrote:
> >
> >> "Sqwertz" > wrote in message
> >> ...
> >>> On Tue, 04 Jul 2017 10:02:58 -0400, wrote:
> >>>
> >>>> There are also several methods for caramelizing onions, I use a large
> >>>> deep skillet with neutral EVOO...
> >>>
> >>> You know that's an oxymoron, right? There is no such thing as
> >>> "neutral EVOO".
> >>
> >> Perhaps he means not strongly flavored. I used half olive oil and half
> >> butter.
> >
> >EVOO is not a neutral oil in any quantity. Unless it's really shitty
> >EVOO that doesn't pass any of the quality tests.
> >
> >-sw
>
> what's that stuff in the big jugs that is almost the color of water?
> It says olive oil on the bottle, for cooking. I've never picked a
> bottle up, so I don't know but am curious.

Not extra-virgin.

<http://www.internationaloliveoil.org/estaticos/view/83-designations-and-definitions-of-olive-oils>

Cindy Hamilton

"Wayne Boatwright" > wrote in message
.44...
> On Tue 04 Jul 2017 11:22:22p, Cheri told us...
>
>> "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 guess we all have our own idea of how caramelized onions should turn
> out. One variable to consider is that not all slow cookers cook alike
> or maintain the same temperature. There are some differences in
> recipes, too. I have used the recipe below with good results. Other
> than possible variables in cooking, one tip that I've followed (as in
> the recipe) is tilting the lid about half way through to allow moisture
> to escape. Normally the onions should cook between 8-10 hours,
> although I have let them cook longer, juding the degree of
> caramelization for myself.
>
> https://www.gimmesomeoven.com/slow-c...elized-onions/
>

I don't remember what recipe I used but they cooked down to a mushy mess and
weren't brown enough.

On Tue, 4 Jul 2017 17:23:10 -0700, "Julie Bove"
> wrote:

>
>"Sqwertz" > wrote in message
...
>> On Tue, 4 Jul 2017 13:43:37 -0700, Julie Bove wrote:
>>
>>> "Sqwertz" > wrote in message
>>> ...
>>>> On Tue, 04 Jul 2017 10:02:58 -0400, wrote:
>>>>
>>>>> There are also several methods for caramelizing onions, I use a large
>>>>> deep skillet with neutral EVOO...
>>>>
>>>> You know that's an oxymoron, right? There is no such thing as
>>>> "neutral EVOO".
>>>
>>> Perhaps he means not strongly flavored. I used half olive oil and half
>>> butter.
>>
>> EVOO is not a neutral oil in any quantity. Unless it's really shitty
>> EVOO that doesn't pass any of the quality tests.
>
>Yes but some have a much stronger flavor than others.

That is what he is referring to with "really shitty EVOO".

A good quality EVOO is green, robust and grassy and not really
suitable for cooking.

Sheldon stating it is a neutral flavoured EVOO either means it is an
inferior EVOO or is labeled as such and is not in fact Extra Virgin,
rather a second press Pure Olive Oil.

I like good EVOO in a shallow bowl with some balsamic. Use it to dip
crusty bread.

JB

On Wednesday, July 5, 2017 at 7:24:21 AM UTC-4, Golden One wrote:
> On Tue, 4 Jul 2017 17:23:10 -0700, "Julie Bove"
> > wrote:
>
> >
> >"Sqwertz" > wrote in message
> ...
> >> On Tue, 4 Jul 2017 13:43:37 -0700, Julie Bove wrote:
> >>
> >>> "Sqwertz" > wrote in message
> >>> ...
> >>>> On Tue, 04 Jul 2017 10:02:58 -0400, wrote:
> >>>>
> >>>>> There are also several methods for caramelizing onions, I use a large
> >>>>> deep skillet with neutral EVOO...
> >>>>
> >>>> You know that's an oxymoron, right? There is no such thing as
> >>>> "neutral EVOO".
> >>>
> >>> Perhaps he means not strongly flavored. I used half olive oil and half
> >>> butter.
> >>
> >> EVOO is not a neutral oil in any quantity. Unless it's really shitty
> >> EVOO that doesn't pass any of the quality tests.
> >
> >Yes but some have a much stronger flavor than others.
>
> That is what he is referring to with "really shitty EVOO".
>
> A good quality EVOO is green, robust and grassy and not really
> suitable for cooking.
>
> Sheldon stating it is a neutral flavoured EVOO either means it is an
> inferior EVOO or is labeled as such and is not in fact Extra Virgin,
> rather a second press Pure Olive Oil.
>
> I like good EVOO in a shallow bowl with some balsamic. Use it to dip
> crusty bread.
>
> JB

By USDA standards:

U.S. Extra Virgin Olive Oil is virgin olive oil which has excellent flavor and odor (median of defects equal to zero and median of fruitiness greater than zero) and a free fatty acid content, expressed as oleic acid, of not more than 0.8 grams per 100 grams, and meets the additional requirements as outlined in §52.1539, as appropriate.

Pretty minimal, isn't it? I didn't bother looking for Section 52.1539,
and they didn't link right to it.

"Fruitiness greater than zero" doesn't mean it'll remotely resemble what
most of us think of as "extra-virgin olive oil".

Cindy Hamilton

On 7/5/2017 7:24 AM, JBurns wrote:



>
> Sheldon stating it is a neutral flavoured EVOO either means it is an
> inferior EVOO or is labeled as such and is not in fact Extra Virgin,
> rather a second press Pure Olive Oil.
>
> I like good EVOO in a shallow bowl with some balsamic. Use it to dip
> crusty bread.
>
> JB
>
>

I think one problem is EVOO has become a somewhat generic term and is
used to describe any oil from olives. Rachel Ray started a trend, be it
good or bad.

Same with Balsamic. The supermarket stuff is nothing like the real deal
that will be labeled Aceto Balsamico Tradizionale and will cost $50 and
up for a 3.4 ounce bottle. Splurge and you'll be amazed at the difference.

"Cindy Hamilton" wrote in message
...

On Wednesday, July 5, 2017 at 7:24:21 AM UTC-4, Golden One wrote:
> On Tue, 4 Jul 2017 17:23:10 -0700, "Julie Bove"
> > wrote:
>
> >
> >"Sqwertz" > wrote in message
> ...
> >> On Tue, 4 Jul 2017 13:43:37 -0700, Julie Bove wrote:
> >>
> >>> "Sqwertz" > wrote in message
> >>> ...
> >>>> On Tue, 04 Jul 2017 10:02:58 -0400, wrote:
> >>>>
> >>>>> There are also several methods for caramelizing onions, I use a
> >>>>> large
> >>>>> deep skillet with neutral EVOO...
> >>>>
> >>>> You know that's an oxymoron, right? There is no such thing as
> >>>> "neutral EVOO".
> >>>
> >>> Perhaps he means not strongly flavored. I used half olive oil and half
> >>> butter.
> >>
> >> EVOO is not a neutral oil in any quantity. Unless it's really shitty
> >> EVOO that doesn't pass any of the quality tests.
> >
> >Yes but some have a much stronger flavor than others.
>
> That is what he is referring to with "really shitty EVOO".
>
> A good quality EVOO is green, robust and grassy and not really
> suitable for cooking.
>
> Sheldon stating it is a neutral flavoured EVOO either means it is an
> inferior EVOO or is labeled as such and is not in fact Extra Virgin,
> rather a second press Pure Olive Oil.
>
> I like good EVOO in a shallow bowl with some balsamic. Use it to dip
> crusty bread.
>
> JB

By USDA standards:

U.S. Extra Virgin Olive Oil is virgin olive oil which has excellent flavor
and odor (median of defects equal to zero and median of fruitiness greater
than zero) and a free fatty acid content, expressed as oleic acid, of not
more than 0.8 grams per 100 grams, and meets the additional requirements as
outlined in §52.1539, as appropriate.

Pretty minimal, isn't it? I didn't bother looking for Section 52.1539,
and they didn't link right to it.

"Fruitiness greater than zero" doesn't mean it'll remotely resemble what
most of us think of as "extra-virgin olive oil".

Cindy Hamilton

===

I much prefer the lighter olive oil for cooking.


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

On 2017-07-05 14:00:59 +0000, Ophelia said:

> "Cindy Hamilton" wrote in message
> ...
>
>>
>
> By USDA standards:
>
> U.S. Extra Virgin Olive Oil is virgin olive oil which has excellent
> flavor and odor (median of defects equal to zero and median of
> fruitiness greater than zero) and a free fatty acid content, expressed
> as oleic acid, of not more than 0.8 grams per 100 grams, and meets the
> additional requirements as outlined in §52.1539, as appropriate.
>
> Pretty minimal, isn't it? I didn't bother looking for Section 52.1539,
> and they didn't link right to it.
>
> "Fruitiness greater than zero" doesn't mean it'll remotely resemble what
> most of us think of as "extra-virgin olive oil".
>
> Cindy Hamilton
>
> ===
>
> I much prefer the lighter olive oil for cooking.

Extra virgin olive oil is good for dressings.
For cooking I prefer arachid oil (peanut oil).

Regards,

Gerard Schaefers

Websites: https://www.sjeef.nl/
https://www.sjeef.eu/
RSS: https://www.sjeef.nl/Recepten/rssfeed.xml

On 7/5/2017 7:24 AM, JBurns wrote:
> Sheldon stating it is a neutral flavoured EVOO either means it is an
> inferior EVOO or is labeled as such and is not in fact Extra Virgin,
> rather a second press Pure Olive Oil.
>
> I like good EVOO in a shallow bowl with some balsamic. Use it to dip
> crusty bread.

From what I've read, you can buy some fairly neutral tasting olive oil
but EVOO should be flavorful and not really meant for cooking.

On 7/5/2017 3:42 AM, Wayne Boatwright wrote:
> I guess we all have our own idea of how caramelized onions should turn
> out.

> Normally the onions should cook between 8-10 hours,
> although I have let them cook longer, juding the degree of
> caramelization for myself.

nonsense

On Wed, 5 Jul 2017 10:47:44 -0400, Gary > wrote:

>On 7/5/2017 7:24 AM, JBurns wrote:
>> Sheldon stating it is a neutral flavoured EVOO either means it is an
>> inferior EVOO or is labeled as such and is not in fact Extra Virgin,
>> rather a second press Pure Olive Oil.
>>
>> I like good EVOO in a shallow bowl with some balsamic. Use it to dip
>> crusty bread.
>
> From what I've read, you can buy some fairly neutral tasting olive oil
>but EVOO should be flavorful and not really meant for cooking.

That's not true. All over teh Med where olives are grown people cook
with EVOO. The flavorful EVOO is called Estate olive oil, those
olives are allowed to become more ripe before pressing.

On 7/5/2017 11:44 AM, wrote:
> On Wed, 5 Jul 2017 10:47:44 -0400, Gary > wrote:
>
>> On 7/5/2017 7:24 AM, JBurns wrote:
>>> Sheldon stating it is a neutral flavoured EVOO either means it is an
>>> inferior EVOO or is labeled as such and is not in fact Extra Virgin,
>>> rather a second press Pure Olive Oil.
>>>
>>> I like good EVOO in a shallow bowl with some balsamic. Use it to dip
>>> crusty bread.
>>
>> From what I've read, you can buy some fairly neutral tasting olive oil
>> but EVOO should be flavorful and not really meant for cooking.
>
> That's not true. All over teh Med where olives are grown people cook
> with EVOO. The flavorful EVOO is called Estate olive oil, those
> olives are allowed to become more ripe before pressing.
>

Question for you, Sheldon.
Didn't you say that Walmart sells a good olive oil?
Also a good rye bread?

My Walmart finally opened up here only 1.5 miles away. I plan to go soon
and look for old recommended things to buy.

I remember you said their coffee was good too. Please advise.

On Wednesday, July 5, 2017 at 11:41:06 AM UTC-4, Gary wrote:
> On 7/5/2017 3:42 AM, Wayne Boatwright wrote:
> > I guess we all have our own idea of how caramelized onions should turn
> > out.
>
> > Normally the onions should cook between 8-10 hours,
> > although I have let them cook longer, juding the degree of
> > caramelization for myself.
>
> nonsense

That's in a crock pot. I can see a very long time being required.
It takes a good long while for me to do them in the electric skillet,
and I've seen 2 or more hours for doing caramelized onions in the oven.

Cindy Hamilton

U.S. Janet B. wrote in rec.food.cooking:

> On Tue, 4 Jul 2017 18:44:07 -0500, Sqwertz >
> wrote:
>
> > On Tue, 4 Jul 2017 13:43:37 -0700, Julie Bove wrote:
> >
> >> "Sqwertz" > wrote in message
> >> ...
> >>> On Tue, 04 Jul 2017 10:02:58 -0400, wrote:
> > > >
> >>>> There are also several methods for caramelizing onions, I use a
> large >>>> deep skillet with neutral EVOO...
> > > >
> >>> You know that's an oxymoron, right? There is no such thing as
> >>> "neutral EVOO".
> >>
> >> Perhaps he means not strongly flavored. I used half olive oil and
> half >> butter.
> >
> > EVOO is not a neutral oil in any quantity. Unless it's really shitty
> > EVOO that doesn't pass any of the quality tests.
> >
> > -sw
>
> what's that stuff in the big jugs that is almost the color of water?
> It says olive oil on the bottle, for cooking. I've never picked a
> bottle up, so I don't know but am curious.
> Janet US

Well, if it's a yellow-green then it's probably Bertoli's which s apt
to the the level Sheldon meant. It's a 2nd or 3rd press olive oil used
mostly for cooking.

--

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

Am Donnerstag, 6. Juli 2017 19:25:42 UTC+2 schrieb Jill McQuown:
> 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.

I use my rice cooker for many things - it switches to "warm" if the
content tends to burn. Stir it, switch to "cook" again, repeat until
done. Doesn't need constant surveillance.

Bye, Sanne.

"sanne" wrote in message
...

Am Donnerstag, 6. Juli 2017 19:25:42 UTC+2 schrieb Jill McQuown:
> 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.

I use my rice cooker for many things - it switches to "warm" if the
content tends to burn. Stir it, switch to "cook" again, repeat until
done. Doesn't need constant surveillance.

Bye, Sanne.

==

That's interesting. What else do you use it for?



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

On Thursday, July 6, 2017 at 8:27:59 AM UTC-10, sanne wrote:
> Am Donnerstag, 6. Juli 2017 19:25:42 UTC+2 schrieb Jill McQuown:
> > 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.
>
> I use my rice cooker for many things - it switches to "warm" if the
> content tends to burn. Stir it, switch to "cook" again, repeat until
> done. Doesn't need constant surveillance.
>
> Bye, Sanne.

The rice cooker is a very handy gadget. You can use it to boil water, steam food, make corn bread, sous vide etc. I got a real small one so everything is done on a small scale but it's a good fit for two people. You can make instant noodles in a rice cooker so that would be great for a student in a dorm but few people know how to use it other than for cooking rice. I'll use it make a soup base for ramen today. The rice cooker will keep the soup hot and ready.