Posted on 01/04/2015 1:26:00 AM PST by moose07
Onions are eaten and grown in more countries than any other vegetable but rarely seem to receive much acclaim. It's time to stop taking the tangy, tear-inducing bulb for granted and give it a round of applause, writes the BBC's Marek Pruszewicz.
Deep in the archives of Yale University's Babylonian Collection lie three small clay tablets with a particular claim to fame - they are the oldest known cookery books.
Covered in minute cuneiform writing, they did not give-up their secrets until 1985, nearly 4,000 years after they were written.
The French Assyriologist and gourmet cook Jean Bottero - a combination only possible in France, some might say - was the man who cracked them. He discovered "a cuisine of striking richness, refinement, sophistication and artistry" with many flavours we would recognise today. Especially one flavour.
"They seem obsessed with every member of the onion family!" says Bottero.
Mesopotamians knew not just their onions, but also their leeks, garlic and shallots.
(Excerpt) Read more at bbc.co.uk ...
Boys got some onions!
Beautiful, I would love to have that kitchen/dining area in my house. I also absolutely love onions!
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.
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.
The Onion, one of gods gifts to the world.
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.
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.
Did you click the link and hear the song?
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.
You can order them in season from here:
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.
Perfect, :)
Would make some great onion rings!
Onions have layers.
“Onions have layers” and hidden depths of flavour.
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.
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.
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