Text 22615, 54 rader
Skriven 2007-11-12 17:27:28 av BURTON FORD (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: big 'ol onion
=========================
Hi Dale           11/12/07 4:56 PM

BF> How do I easily get the tannish colored thin outer skin off of a
BF> Vidalia type onion?
 dsh->    Sorry, but that information is reserved for cooks.

You cooks are a tight lot.  Nasty too.    [g]

BF> Do most of you eat the tough inner outer greenish skin?  Either raw or
BF> cooked?
 dsh I use a sharp knife to score through the top layer of onion, top to
 dsh bottom in a couple of places.   Having done that it is not hard to
 dsh peel off that layer, leaving the underlying good stuff intact.   

About what I used to do.  then I figured you cooks would probably sneer at
me for wasting good food...... you know you're like that.  So I started 
peeling the brown skin off by hand.   And eating the green outer layers.
But that part off the onion is a bit tough.  So when I started making soup
ac few times a week I saved the green part and threw it in the soup.  No
problems when it's cooked. 

By the way don't start in about me cookin'.... the soup is powdered soup
from the Amish store.... corn chowder [oops didn't mean to encourage the
chowder war], chunky potato soup, mushroom soup, broccoli soup, chili soup,
etc., etc.. The soups are pretty good as is, but I have discovered that
adding fresh vegs and/or old meat really makes the soup much better.  It
only took this ol' Eat a year or so to figure that out.

When I "make" the soups I  add cut up onions, tomatoes, and whatever
veggies we have in the fridge.  Quite often I cut up and toss in a an ounce
or two of the deli meat I use for sandwiches.  Or left over spam, or any
meat we have left over.  I use like 3/4 cup of the powdered soup and 3 cups
of water and microwave for 10-15 minutes.

I throw in a few dried pieces of the dried cepes Ian gave me years ago.  
I kept them for years and hardly ever used them.  Now I love the flavor in
almost any soup I "make"  I wonder if I can get them around here when I run
out?

 
dsh If I am going to do slices or only use part of the onion, I leave the 
dsh root end on.  It can serve as a bit of handle.

Hmmmm, the big ol' white onions I get don't have no root large enough for
that.  Just a tiny stub.   Besides, us Eats just grab the onions in our
bare hands to hold it.  We ain't super fussy like you Chefs. 

Burt

---
'Til we read again. Burt               /~~.
  x=Newark, in New York State     ,~x~    |       
                                 `-------.;_
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