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Does anyone know anything about shallots? I saw a big bundle of them at this market they were pretty skinny. I've bought some thing from there that turned out pretty good maybe not right off the farm fresh but above supermarket quality. But I don't know enough about shallots to know if plumper bulbs are better. | |
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....uh......Google? الحيوان النادلة ((((|̲̅̅●̲̅̅|̲̅̅=̲̅̅|̲̅̅●̲̅̅|)))) ...AND THAT'S THE WAY THE "TITTY" MILKS IT!
My Albums: https://zillzmp.bandcamp.com/music My Soundcloud: https://soundcloud.com/zillz82 | |
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A lot of the time that doesn't give the answers one is looking for without a ton of wading. But thanks for the advice. | |
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Hopefully you don't take my response as rude, or anything [that wasn't my intention]. I just know that Google really helps me out finding things I don't know about. الحيوان النادلة ((((|̲̅̅●̲̅̅|̲̅̅=̲̅̅|̲̅̅●̲̅̅|)))) ...AND THAT'S THE WAY THE "TITTY" MILKS IT!
My Albums: https://zillzmp.bandcamp.com/music My Soundcloud: https://soundcloud.com/zillz82 | |
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He was a movie critic and got in a publicized car accident once. If u ever want a moustache ride...he might e your go-to guy.  | |
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I understand. No offense taken. | |
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BobGeorge909 said: He was a movie critic and got in a publicized car accident once. If u ever want a moustache ride...he might e your go-to guy.  | |
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morningsong said: I saw a big bundle of them at this market they were pretty skinny. I've bought some thing from there that turned out pretty good maybe not right off the farm fresh but above supermarket quality. But I don't know enough about shallots to know if plumper bulbs are better. The variety of shallot I'm most familiar with are brown or slightly red, slightly smaller and more elongated shape than a brown onion and sweeter. When you say 'bunch' and 'skinny' I'm thinking that is more spring onion than shallot, no? | |
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mynameisnotsusan said: morningsong said: I saw a big bundle of them at this market they were pretty skinny. I've bought some thing from there that turned out pretty good maybe not right off the farm fresh but above supermarket quality. But I don't know enough about shallots to know if plumper bulbs are better. The variety of shallot I'm most familiar with are brown or slightly red, slightly smaller and more elongated shape than a brown onion and sweeter. When you say 'bunch' and 'skinny' I'm thinking that is more spring onion than shallot, no? Normally the ones I see are like garlic bulbs with the exception of being kind of a reddish brown, but they're squat and plump in that way. These I saw were in a have thin and elongated, same coloring just shaped different. Just wondering if if it matters. | |
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morningsong said: mynameisnotsusan said: The variety of shallot I'm most familiar with are brown or slightly red, slightly smaller and more elongated shape than a brown onion and sweeter. When you say 'bunch' and 'skinny' I'm thinking that is more spring onion than shallot, no? Normally the ones I see are like garlic bulbs with the exception of being kind of a reddish brown, but they're squat and plump in that way. These I saw were in a have thin and elongated, same coloring just shaped different. Just wondering if if it matters. You know what, I've seen those in the supermarket and although I'm a cooking queen, I have never bought them!! I've used spring/green onions/scallions, but never shallots! I also never knew what to do with them I'm the mistake you wanna make | |
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I knew from the start that I loved you with all my heart. | |
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ZombieKitten said: morningsong said: Normally the ones I see are like garlic bulbs with the exception of being kind of a reddish brown, but they're squat and plump in that way. These I saw were in a have thin and elongated, same coloring just shaped different. Just wondering if if it matters. You know what, I've seen those in the supermarket and although I'm a cooking queen, I have never bought them!! I've used spring/green onions/scallions, but never shallots! I also never knew what to do with them I understand they're like a milder onion. I've seen them used so much I finally started using them, kind of like them. Now I see this big bunch of funny looking ones and I'm not sure if it's worth the chance. I guess I'll just have to try them and find out. | |
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I prefer using the onion part of shallots in salads than actual onions mailto:www.iDon'tThinkSo.com.Uranus | |
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ThisOne said: I prefer using the onion part of shallots in salads than actual onions I've only seen them use the bulb part, there's more? With different flavorings? | |
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morningsong said: ThisOne said: I prefer using the onion part of shallots in salads than actual onions
I've only seen them use the bulb part, there's more? With different flavorings? Yes the green parts are very tasty - when u buy them there is not much wastage - and if u stick the root bit that gets cut off in a pot of soil it will shoot up in now time at all ready for the next salad!!! I like them in omlets, potato salad and tabouli  [Edited 7/20/13 17:52pm] mailto:www.iDon'tThinkSo.com.Uranus | |
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They are a milder version from the onion family. They are great in things like bisques, dressings, and sauces. Here is a recipe link you might investigate:
http://www.food.com/recipe-finder/all/shallots
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morningsong said: ZombieKitten said: You know what, I've seen those in the supermarket and although I'm a cooking queen, I have never bought them!! I've used spring/green onions/scallions, but never shallots! I also never knew what to do with them I understand they're like a milder onion. I've seen them used so much I finally started using them, kind of like them. Now I see this big bunch of funny looking ones and I'm not sure if it's worth the chance. I guess I'll just have to try them and find out. I bought some today! See what the org made me do  I'm the mistake you wanna make | |
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shallots are yummy! in salad, or stir fries, with miso and rice. or potatoes. oniony yet not so tangy | |
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Shallots, onions and garlic are all members of the allium family. We don’t mourn artists because we knew them. We mourn them because they helped us know ourselves. | |
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I'm going to pay closer attention in the market, they might be there and my eyes just skipped over it, but if I see them I'll try them. | |
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They don't seem to leave much of a fragrance behind, easier to clean off, but I can detect their taste granted I haven't put them in heavy sauces. I have used them in marinades. | |
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i bought them once, overrated hipster food! | |
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