"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:On Tue 30 Aug 2005 09:45:24a, Dee Randall wrote in rec.food.cooking:
Quoted message said:
"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:On Tue 30 Aug 2005 08:02:06a, Dee Randall wrote in rec.food.cooking:
>
> "Gigi" <itchyfeet(no spam)@earthlink.net> wrote in message
> news:[email hidden]...
>>
>> "Dee Randall" <[email hidden]> wrote in message
>> news:[email hidden]...
>>>
>>> <[email hidden]> wrote in message
>>> news:[email hidden]...
>>> > Crockpot is great....pile those puppies in, tossed with melted
>>> > butter, and let it rip about 6 hours. Or so.
>>>
>>> Hi or Low?
>>> Thanks,
>>> Dee
>>>
>> I do them in the crockpot on low for about 6 hours. I've used them
>> to make French onion soup, smothered veal, on top of pork chops, etc.
>> They will keep in
>> a covered container in the refrigerator for a few days but you need
>> to reheat them (I do that in the microwave) before using them if they
>> have been in the frig. Gigi
>>
> Thank you, Gigi.
> Now, my next question: I have a lot of Vidalia onions on hand. I've
> read that yellow onions (which are quite strong to me and I don't
> usually buy them) are the best to use for onion soup. Are yellow
> onions used because of their strongness of taste? Or they are just
> cheaper, or what? Does anyone know?
> Thanks so much.
> Dee Dee
I couuldn't say for sure, but onions prepared for onion soup are
usually cooked long and slow, and mellow considerably. This might make
a stronger onion necessary.
I love Vidalias, but the one time I used it for pot roast, I could
barely tell there was onion in it. I think they are better used raw,
or only slightly cooked.
--
Wayne Boatwright *¿*
I tend to agree. I put some Vidalias with some salad yesterday and DH
commented that 'you could eat these like an apple.'
P.S. I mentioned on the ng this week that it had been sooo long that I
made a cake, pie or cookies. So I'm getting ready to take out 'your'
Hershey's Perfectly Chocolate Choclate Cake' within 5 minutes. Used
Giradelli really dark-looking cocoa and coconut oil. It's smellin'
goood. Dee Dee
That sounds delish, Dee! Coconut oil? Tell me more...
--
Wayne Boatwright *¿*
I'd been looking for an oil that might substitute for 'canola' or 'corn' or
'peanut' to use as an alternative to my everyday oils (butter and olive
oil). Palm oil (spectrum) just doesn't do it - it has a certain taste that
is disagreeable to me. I used it a few years back after buying a 2-3 lb.
container. It was difficult to use, as well, in the state it was in.
After reading a lot about coconut oil, I think I even bought a book on
coconut oil, I started using it, ever so slowly. My DH has encouraged me,
as well as his use of it when he cooks, has increased my use of it and I
have found no fault at all thus far. Day before yesterday he fried my
morning eggs in coconut oil. I commented that the eggs tasted better and he
said, "coconut oil." This morning I fried quickly some fresh [censored] in
c.o. and one thing I must say about it, is it has a clean taste, leaving no
taste of oil so that you can taste the ingredient that you are pan-frying.
I had been using c.o. WITH butter, as I use olive oil and butter together,
but I find now that I really like the c.o. itself. There are all sorts of
stores that sell it at all sorts of prices, but I buy organic at Vitamin
Shoppe and it's affordable (to me). I'd buy it elsewhere if it were priced
right and readily available.
With so much talk about canola oil nowadays - it's benefits have fallen by
the wayside -- perhaps coconut oil will fall, too, but tell that to the
Pacific Islanders. Now, I'm no good at making pie crust, or I would try it
using it. The one nice thing about coconut oil is that it is like liquid
when leaving it in a 75F room, but hardens up like Crisco when put in the
refrigerator, so maybe it would make a delicious pie crust.
Dee Dee
