Text 15828, 107 rader
Skriven 2007-05-22 01:24:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: And yet another 545
===========================
 JW> I have invited him here, but so far, he says he's too busy to take
 JW> on another forum.
 
What's his normal hangout, rec.food.cooking, or where?

 -=> Jim Weller said to Carol Shenkenberger <=-
 -=> Quoting Carol Shenkenberger to Jim Weller <=-
 CS> I found out why red onions are so cheap here.  This seems to be a
 CS> major Japan  growing area for them. I've converted much of my cookery
 CS> to use the lovely red  and purple ones here.  Heck, they are *much
 CS> cheaper* and i'm a cheap sort <g>.

The problem with red onions in cooking is that they make the
food look funny. Sometimes that can be entertaining, though.

 JW> In this part of the world fairly strong flavoured yellow skin onions
 JW> are the commonest and the cheapest. Medium whites and milder reds
 JW> are available though. I especially like the reds raw, in salads and

Yellow onions are, to my taste, the best for cooking.

 JW> such as they are noticeably milder. The allegedly from Georgia,
 JW> allegedly Vidalia, allegedly sweet onions available seasonally are
 JW> nothing special and yet very expensive. Perhaps mine were

It's gotten to the point here where "sweet onions," often
described as Vidalias, are often cheaper than regular ones.
As it should be, as they don't taste as good and go rotten
much faster. To me there is no advantage to an onion that
you can eat like an apple.

 JW> counterfeit or perhaps, like Chianti, they expanded the area allowed
 JW> to use the name and only onions from the heart of the district are
 JW> first rate. Is there any such thing as Vidalia Classico? [g]

I think they've tried to regulate the name, but the problem
lies not at the grower level but somewhere down the marketing
chain, where any old yellowish flattish onion might get the
label slapped on. The only growers allowed to use the term
number in the low hundreds and are in a certain DOC-type area
in Georgia (by Georgia Code then added to the Code of Federal
Regulations), but I don't see that out-of-state tampering is
addressed. From Lexis-Nexis edition of the Georgia Code -

 (3) "Vidalia onion" means all onions of the Vidalia onion
 variety grown in the Vidalia onion production area.
 (4) "Vidalia Onion Advisory Panel" means the advisory panel
 established pursuant to Code Section 2-14-138.
 (5) "Vidalia onion production area" means a production area
 which encompasses only the State of Georgia or such lesser
 area as may be provided for pursuant to subsection (a) of
 Code Section 2-14-133. [omitted for space]
 (6) "Vidalia onion variety" means varieties of Allium Cepa
 of the hybrid yellow granex, granex parentage, or other
 similar varieties. The Commissioner may limit the usage of
 certain varieties or authorize the inclusion of new varieties
 based upon recommendations of the director of the Experiment
 Stations of the College of Agricultural and Environmental
 Sciences of the University of Georgia.

HISTORY: Code 1981, ss2-14-131, enacted by Ga. L. 1986, p. 3,
ss1; Ga. L. 1995, p. 710, ss1; Ga. L. 1996, p. 6, ss2; Ga. L.
2003, p. 461, ss 1.
                   
MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Italian Sausage With Peppers And Onions
 Categories: Meats, Italian
      Yield: 1 servings

      2 lb Mild Italian Sausage
      3    4 large onions (Vidalia if
           Available)
      2    3 medium green bell peppers
      1 lb Fresh mushrooms (optional)
  1 1/2 ts Garlic powder, or 2 cloves
           Fresh crushed garlic
      1 ts Coarse ground black pepper
           (best fresh ground from
           Mill)
    1/2 ts Oregano
    1/2 ts Basil
    1/4 ts Nutmeg
      1    10-oz  bottle Sierra Nevada
           Pale Ale
           (May substitute any
           Non-major chain brand ale
           Locally available;
           Don't use the really good
           Drinking stuff for this.)

  Coarsely chop onions and cut bell peppers into strips not wider than
  1/2". Mushrooms may be sliced or left whole, at chef's option.
  Lightly fry sausage in skillet over medium heat, until outer casing
  begins to brown. Layer onions, pepper strips, and sausage into the
  crockpot, sprinkling spices at each layer.  Add contents of ale
  bottle to pot, cover, and set to low heat for 7-8 hours.

  These quantities are designed to fill a standard 5-quart crockpot,
  and will serve 4-6 people.  This goes very well with fresh garlic
  bread. From: Sharon Stevens                  Date: 09-19-94

MMMMM

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