Three cheers for the onion

BBC ^ | 4 January 2015 | BBC

[csmusaret]

Boys got some onions!

[Irenic]

Beautiful, I would love to have that kitchen/dining area in my house. I also absolutely love onions!

[okie01]

Here in Ohio we get Tennessee Tomatoes very early -

I wonder if they're the same variety. The ones we get are larger than the standard Florida shipping tomato, a reddish-yellow color with distinct yellow blotches around the shoulder.

[RegulatorCountry]

Onion fans should try wild mountain ramps. Takes it to a whole ‘nother level, lol. They grow above 2,000 ft or so in the southern Appalachians with outliers found elsewhere. Sauteed they’re somewhere between spring onions and garlic with a little “kick” that’s hard to categorize, fine restaurants have taken to using them in certain dishes for a regional, wildcrafted flair. Raw, they can hurt you. Seriously. They’re the diametrical opposite of a Vidalia. Nothing mild about them.

[moose07]

Thank you,Just Wikied that:

Sounds like a very useful veg.

[mowowie]

The Onion, one of gods gifts to the world.

[smalltownslick]

I do, too! Very fond of the small ones you can get at Farmers’ Markets, especially the red ones. The ones that are about 1 to 1-1/2” in size. Very crisp and sweet, perfect size for slicing in salad.

[smalltownslick]

They’re probably different, I don’t recall any yellowish on them. I’m sure they grow lots of varieties in Tennessee, it’s just the way the store advertises them. They are really good, and I keep buying them until they’re gone. By that time, some of the local ones have kicked in.

[null and void]

Did you click the link and hear the song?

[null and void]

[smalltownslick]

No, I didn’t. Sorry. I just saw your comment on the new posts to you, and it didn’t show the link. Ii will check it out.

[RegulatorCountry]

You can order them in season from here:

http://www.wild-leeks.com

In the hands of a skilled chef, they can play a role in fairly sophisticated dishes, along with flash-fried fiddlehead ferns and morel mushrooms, sort of the trifecta of southern Appalachian wild foods of Spring.

The more popular, folksy uses are far more humble, though. Fry them up in bacon fat with potatoes, hash browns with a kick. Make a breakfast casserole with hot sage sausage, cheddar cheese, eggs and ramps. That sort of thing.

[moose07]

Perfect, :)

[DeoVindiceSicSemperTyrannis]

Would make some great onion rings!

[TrueKnightGalahad]

Nothing on Earth is more foul, more disgusting than onions. Putting onion in food renders it unfit for human consumption. They rate zero, if not negative numbers, for their smell, taste, and texture, and obliterate the flavor of any food they pollute. If a purely evil entity exists, onions are his dastardly creation.

[dfwgator]

Onions have layers.

[moose07]

“Onions have layers” and hidden depths of flavour.

[moose07]

I get the impression from that screed, correct me if i’m wrong, that you don't like Onions.
Coarsely Diced Onion and Bell Pepper lightly fried with a little Garlic, strips of Bacon and slices of Tomato....ooooohhh! No, can't temp you?:)

[TrueKnightGalahad]

Screed? Think of it more as a perfectly reasonable, 100% factual disquisition on the evils of onions...a truth I discovered when I first encountered those nauseating supposedly edible objects when I was but 3 or 4 years old, a wise-eyed nursery-school innocent.

[moose07]

I see ,Childhood trauma by Onion.
Then i fully understand your predicament, mine was semolina.
That must be the Pudding accompaniment to the evil entity’s main dish of Onion.