Is Red Onion the same as Vidalia?
The Wolf
--
=======================================
"Democrats piss me off," Eric Cartman.
=======================================
WhansaMi
>--
Vidalia is a sweet yellow onion, named for the place in Georgia where they
originated. If your grocer doesn't have Vidalias, another sweet yellow onion
will do, such as Walla Walla.
Sheila
Lawrence Gilburtson
sweet onion from Washington state...they're not red either..most red onions
are used in salads....they aren't sweet but have a different taste than
yellow or white onion...the Walla Wallas and Vidalias are yellow and don;t
keep very long...if you find them, best to use them shortly after
buying...and don;t buy any that feel the least bit "mushy"...it means they
are on the way to the goarbage can....hope this helps.....LG
"The Wolf" <elvis...@compuserve.net> wrote in message
news:BC345477.4E75F%elvis...@compuserve.net...
The Wolf
20040121192823...@mb-m13.aol.com, "WhansaMi" <whan...@aol.com>
opined:
Thanks, so regular "yellow" are considered sweet?
--
========================================================
"Michael, we're bigger than U. S. Steel," Hyman Roth.
========================================================
Janet Bostwick
> On 01/21/2004 4:28 PM, in article
> 20040121192823...@mb-m13.aol.com, "WhansaMi"
<whan...@aol.com>
> opined:
>
> >> Are there different regional names? Where I shop nothing is called
Vidalia.
> >> --
> >
> > Vidalia is a sweet yellow onion, named for the place in Georgia where
they
> > originated. If your grocer doesn't have Vidalias, another sweet yellow
onion
> > will do, such as Walla Walla.
> >
> > Sheila
>
> Thanks, so regular "yellow" are considered sweet?
They do not have as much bite as a radish. Yellow onions are sharper (IMO)
than white onions. Yellow onions can be somewhat mild to extremely pungent.
There are sharp and strong red onions as well as mild ones. If you need
Vidalia, the only thing that will do are Vidalia or Walla Walla. Both are
seasonal here because they do not keep long. Around here you would most
likely find them at outdoor vegetable market although Costco does carry the
Vidalia's when in season.
Janet
The Wolf
Bostwick" <nos...@cableone.net> opined:
Thanks, I was making French Onion soup for the first time, it came out ok.
Used equal yellow and red. Will try Vidalia when they are in season.
--
================================================================
There's nothing like the sight of the gallows to focus the mind.
================================================================
Mel Matsuoka
wrote:
>If you need
>Vidalia, the only thing that will do are Vidalia or Walla Walla.
And Maui Onions, of course. :)
Aloha,
mel
Nancy Young
A good friend of mine, she's so funny, she told me her boyfriend's
mother asked her to pick up some Vidalia onions on the way home.
I said, I don't think they are in season. Oh, well, they probably
import some from Brazil. We had a good laugh when I explained they
are only grown in and around Vidalia, Georgia. Something about the
soil, blah blah blah.
nancy
sf
<elvis...@compuserve.net> wrote:
> >
> Thanks, I was making French Onion soup for the first time, it came out ok.
>
> Used equal yellow and red. Will try Vidalia when they are in season.
Food for thought:
http://www.seasonalchef.com/onion.htm
Practice safe eating - always use condiments
PENMART01
>
>>If you need
>>Vidalia, the only thing that will do are Vidalia or Walla Walla.
Nonsense.
---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."
Melba's Jammin'
<elvis...@compuserve.net> wrote:
> Are there different regional names? Where I shop nothing is called
> Vidalia.
No. Vidalia, Walla Walla, and Maui Sweet (I think that's the name) are
mild. I've had some red onions that have been really hot, others that
have been quite mild -- nice color in a salad.
--
-Barb
A good friend will come and bail you out of jail;
a true friend will be sitting next to you saying, "Damn,that was fun!"
Peter Aitken
news:barbschaller-2213...@News.CIS.DFN.DE...
> In article <BC345477.4E75F%elvis...@compuserve.net>, The Wolf
> <elvis...@compuserve.net> wrote:
>
> > Are there different regional names? Where I shop nothing is called
> > Vidalia.
>
>
> No. Vidalia, Walla Walla, and Maui Sweet (I think that's the name) are
> mild. I've had some red onions that have been really hot, others that
> have been quite mild -- nice color in a salad.
> --
If you have a pungent onion and want to use it in a salad, slice it, pour
boiling water over it, and let it sit for a while - 30 seconds to a couple
of minutes. The chemicals that cause the strong smell and taste are water
soluble and this will remove some of them.
--
Peter Aitken
Remove the crap from my email address before using.
PENMART01
>
>"Melba's Jammin'" wrote:
>> <elvispimps> wrote:
>>
>> > Are there different regional names? Where I shop nothing is called
>> > Vidalia.
>>
>>
>> No. Vidalia, Walla Walla, and Maui Sweet (I think that's the name) are
>> mild. I've had some red onions that have been really hot, others that
>> have been quite mild -- nice color in a salad.
>> --
>
>If you have a pungent onion and want to use it in a salad, slice it, pour
>boiling water over it, and let it sit for a while - 30 seconds to a couple
>of minutes. The chemicals that cause the strong smell and taste are water
>soluble and this will remove some of them.
Cooked (limp like your dick) onion in a salad... that's disgusting...blech!
Simply slice thinner, and use less.
The onion is one of the most abused ingredients, especially when meant to be
eaten raw... especially abused by restaurants, most especially by high end
establishments. Never prep salad onions in advance (they will stink), they are
to be sliced immediately before serving. Onions intended for eating raw must
be chilled before slicing and sliced thin, with a sharp knife. Onions for
cooking should not be prepped in advance either, or its flavor will change, and
not for the better.
Janet Bostwick
"sf" <nob...@pipeline.com> wrote in message
news:hksu0099rc3872kg9...@4ax.com...
Interesting article, thanks. I've noticed in recent years that seed
catalogues are offering a greater variety to choose from.
Janet
Jay Wilson
"Peter Aitken" <pai...@CRAPnc.rr.com> wrote in message
news:yOQPb.1108$YG.1...@twister.southeast.rr.com...
>
> If you have a pungent onion and want to use it in a salad, slice it, pour
> boiling water over it, and let it sit for a while - 30 seconds to a couple
> of minutes. The chemicals that cause the strong smell and taste are water
> soluble and this will remove some of them.
>
Cut, dunk and dry them immediately before serving the salad.
The Wolf
Bostwick" <nos...@cableone.net> opined:
I always thought red was sweeter for some reason, according to the article
that is not the case.
Peter Aitken
news:utSPb.10438$2a1...@newssvr23.news.prodigy.com...
Hmmm - I am willing to try but I am doubtful since solubility is greater in
hot water. Any ideas why it might work better?
Janet Bostwick
"PENMART01" <penm...@aol.como> wrote in message
news:20040122064532...@mb-m02.aol.com...
Good page, I particularly liked the availability chart. Generally speaking
though, the only exposure most of us will have is to a regionally available
sweet and I simplified because there was already confusion regarding terms.
Seed catalogs now offer "day neutral" onions that can be grown anywhere in
the US and are described as 'sweet/sharp.' I'd love to try them but I just
don't have the room for an onion crop.
Melba's Jammin'
Aitken" <pai...@CRAPnc.rr.com> wrote:
(snip)
> > No. Vidalia, Walla Walla, and Maui Sweet (I think that's the name) are
> > mild. I've had some red onions that have been really hot, others that
> > have been quite mild -- nice color in a salad.
> > --
>
> If you have a pungent onion and want to use it in a salad, slice it, pour
> boiling water over it, and let it sit for a while - 30 seconds to a couple
> of minutes. The chemicals that cause the strong smell and taste are water
> soluble and this will remove some of them.
Won't that wilt the onion, Peter?
PENMART01
>--
>-Barb
Peter is what I was thinking, his peter is wilted! ;)
Dawn
>
> If you need
> Vidalia, the only thing that will do are Vidalia or Walla Walla.
In some parts of the country you can get Texas Sweet or 1015 onions,
which are comparable to Vidalia, also.
Dawn
zxcvbob
There's no need to use Vidalia onions to make soup. They are very mild
yellow onions; I think normal yellow onions would be better for this
application.
Besides the Walla Walla onions other folks have mentioned, Texas 1015
onions will subst OK for vidalias.
Red onions are usually eaten raw, but if you cook with them they
substitute just fine for regular yellow onions.
White onions hold their shape better in cooking than red or yellow. Use
white onions if you want decernable pieces of onion in a casserole, for
instance.
Best regards,
Bob
Dave Smith
> Are there different regional names? Where I shop nothing is called Vidalia.
Red onions are red, usually pretty easy to spot. Vidalia's look like a Spanish
onion but the outer skin is more yellow and they tend to be a little smaller
and flatter. They are only in the stores around here for a few months at a
time, so my guess is that they are seasonal.
Bob
> The Wolf wrote:
>
>> On 01/21/2004 5:42 PM, in article 100uajs...@corp.supernews.com,
>> "Janet
>> Bostwick" <nos...@cableone.net> opined:
>>
>>>
>>> No, the Vidalia are really mild, you could eat them raw similar to an
>>> apple.
>>> They do not have as much bite as a radish. Yellow onions are sharper
>>> (IMO)
>>> than white onions. Yellow onions can be somewhat mild to extremely
>>> pungent.
>>> There are sharp and strong red onions as well as mild ones. If you need
>>> Vidalia, the only thing that will do are Vidalia or Walla Walla.
>>> Both are
>>> seasonal here because they do not keep long. Around here you would most
>>> likely find them at outdoor vegetable market although Costco does
>>> carry the
>>> Vidalia's when in season.
>>> Janet
>>>
>>>
>>
>> Thanks, I was making French Onion soup for the first time, it came out
>> ok.
>>
>> Used equal yellow and red. Will try Vidalia when they are in season.
>
>
>
> There's no need to use Vidalia onions to make soup.
Exactly right. Don't use vidalias when the onions are to be cooked.
They aren't any sweeter than other onions; they all have a lot of
sugar in them naturally. Vidalias and other sweet onions seem sweet
because they haev less of trhe chemicals that make us cry and less of
trhe chemical that bite our tongues. All those chemicals are
eliminated in cooking so any yellow or white onion will make as sweet
a French onion soup and as any sweet onion.
Bob
Goomba38
> > If you have a pungent onion and want to use it in a salad, slice it, pour
> > boiling water over it, and let it sit for a while - 30 seconds to a couple
> > of minutes. The chemicals that cause the strong smell and taste are water
> > soluble and this will remove some of them.
>
> Won't that wilt the onion, Peter?
I first ran into something similar, but not quite with Rick Bayless' wonderful
guacamole recipe. His directions call for chopping the onions and rinsing them
in cold water. It leaves you with a nice onion bit and they didn't seem to get
so strong on sitting.
Goomba
Goomba38
> > If you have a pungent onion and want to use it in a salad, slice it, pour
> > boiling water over it, and let it sit for a while - 30 seconds to a couple
> > of minutes. The chemicals that cause the strong smell and taste are water
> > soluble and this will remove some of them.
>
> Won't that wilt the onion, Peter?
I first ran into something similar, but not quite with Rick Bayless' wonderful
Peter Aitken
> In article <yOQPb.1108$YG.1...@twister.southeast.rr.com>, "Peter
> Aitken" <pai...@CRAPnc.rr.com> wrote:
> (snip)
> > > No. Vidalia, Walla Walla, and Maui Sweet (I think that's the name)
are
> > > mild. I've had some red onions that have been really hot, others that
> > > have been quite mild -- nice color in a salad.
> > > --
> >
> > If you have a pungent onion and want to use it in a salad, slice it,
pour
> > boiling water over it, and let it sit for a while - 30 seconds to a
couple
> > of minutes. The chemicals that cause the strong smell and taste are
water
> > soluble and this will remove some of them.
>
> Won't that wilt the onion, Peter?
> --
> -Barb
A little, but still better that really strong onion. However someone has
sugested that using cold water works too so that is certainly worth a try.
Peter Aitken
news:Xns9478854BF8F53...@216.168.3.44...
> "Peter Aitken" <pai...@CRAPnc.rr.com> deliciously posted in
> news:yOQPb.1108$YG.1...@twister.southeast.rr.com:
> the firm, crisp texture of the onion? When I make a salad, I chill the
> onion while I'm getting the rest of the ingredients ready. When the salad
> is prepared, I slice the onion and add it.
>
> Michael
It does reduce the crispness but in my experience is preferable to no onion
or too-strong onion. But see the posts suggesting that a soak in cold water
works just as well.
Greykits
Are there different regional names? Where I shop nothing is called
>> >> > Vidalia.
>> >>
>> >>
>> >> No. Vidalia, Walla Walla, and Maui Sweet (I think that's the name)
>> >> are mild. I've had some red onions that have been really hot, others
>> >> that have been quite mild -- nice color in a salad.
>> >> --
>> >
>> > If you have a pungent onion and want to use it in a salad, slice it,
>> > pour boiling water over it, and let it sit for a while - 30 seconds to
>> > a couple of minutes. The chemicals that cause the strong smell and
>> > taste are water soluble and this will remove some of them.
>> >
>>
>> Peter, this technique is one I have never heard of. What does this do to
>> the firm, crisp texture of the onion? When I make a salad, I chill the
>> onion while I'm getting the rest of the ingredients ready. When the salad
>> is prepared, I slice the onion and add it.
>>
>> Michael
>
>It does reduce the crispness but in my experience is preferable to no onion
>or too-strong onion. But see the posts suggesting that a soak in cold water
>works just as well.
>
>
>--
>Peter Aitken
>
We often let onion slices rest in ice water before using them - no, not as a
facial! Mainly for grilled hamburgers. Even this deep into the winter, it
gives them a fresher flavor.
The Wolf
20040122211516...@mb-m23.aol.com, "Greykits"
<grey...@aol.comkittens> opined:
I'm sure some out there have had White Castle burgers.
I suspect they mix chopped onion in with the patties. I wonder how that
works because they are obviously shipped frozen.
I tried it once and it didn't taste very good. (freezing burger meat with
chopped onion mixed inside.
Must be a trade secret.
--
=====================================================================
"New Orleans food is as delicious as the less criminal forms of sin."
-- Mark Twain, 1884
=====================================================================
Bob
> I'm sure some out there have had White Castle burgers.
>
> I suspect they mix chopped onion in with the patties. I wonder how that
> works because they are obviously shipped frozen.
Theyb don't mix the onion with the meat. They put a thin layer of
onions on the griddle, put the burger on top of that and the bread on
top of that. The onion flavor suffuses the meat and the fat given off
by the meat is likewise flavored by the onion. When they carefully (to
make sure none of that fat is lost) lift the burger and deftly flip it
over to put the top of the bun on top of the burger, it's all there,
tasty, greasy and wonderful.
Pastorio (shhh. Don't tell anyone.)
The Wolf
<past...@nospam.com> opined:
> The Wolf wrote:
>
>> I'm sure some out there have had White Castle burgers.
>>
>> I suspect they mix chopped onion in with the patties. I wonder how that
>> works because they are obviously shipped frozen.
>
> Theyb don't mix the onion with the meat. They put a thin layer of
> onions on the griddle,
Raw or sautéed. Yellow or red.
I know..... you'd tell me but then you would have to shoot me.
put the burger on top of that and the bread on
> top of that. The onion flavor suffuses the meat and the fat given off
> by the meat is likewise flavored by the onion. When they carefully (to
> make sure none of that fat is lost) lift the burger and deftly flip it
> over to put the top of the bun on top of the burger, it's all there,
> tasty, greasy and wonderful.
>
> Pastorio (shhh. Don't tell anyone.)
>
>>
>> I tried it once and it didn't taste very good. (freezing burger meat with
>> chopped onion mixed inside.
>>
>> Must be a trade secret.
>
--
============================================================================
"It is not the critic who counts: not the man who points out how the strong
man stumbles or where the doer of deeds could have done better. The credit
belongs to the man who is actually in the arena, whose face is marred by
dust and sweat and blood, who strives valiantly, who errs and comes up short
again and again, because there is no effort without error or shortcoming,
but who knows the great enthusiasms, the great devotions, who spends
himself for a worthy cause; who, at the best, knows, in the end, the triumph
of high achievement, and who, at the worst, if he fails, at least he fails
while daring greatly, so that his place shall never be with those cold and
timid souls who knew neither victory nor defeat," Theodore Roosevelt.
"Citizenship in a Republic," Speech at the Sorbonne, Paris, April 23, 1910
============================================================================
Bob
> On 01/23/2004 5:45 AM, in article 10129b6...@corp.supernews.com, "Bob"
> <past...@nospam.com> opined:
>
>
>>The Wolf wrote:
>>
>>
>>>I'm sure some out there have had White Castle burgers.
>>>
>>>I suspect they mix chopped onion in with the patties. I wonder how that
>>>works because they are obviously shipped frozen.
>>
>>Theyb don't mix the onion with the meat. They put a thin layer of
>>onions on the griddle,
>
> Raw or sautéed. Yellow or red.
Dehydrated and reconstituted chopped onions.
Red onions cook to an unattractive gray with no particular flavor
distinction. I only use them decoratively. Can't get good, clean
slices from them. Don't like them.
Pastorio
kilikini
"WhansaMi" <whan...@aol.com> wrote in message
news:20040121192823...@mb-m13.aol.com...
> >Are there different regional names? Where I shop nothing is called
Vidalia.
>
> Vidalia is a sweet yellow onion, named for the place in Georgia where they
> originated. If your grocer doesn't have Vidalias, another sweet yellow
onion
> will do, such as Walla Walla.
>
> Sheila
Don't forget the yellow, very round, stout and sweet Maui Onion which is in
season around July/August. You can buy them in the supermarket here on Maui
all year, but you'll pay about $3.99 a pound. In the summer you can get
them for $.99 a pound. The best onion, IMO. Folklore says that Maui Onions
are so mild that the reason why you cry when you cut any other onion is
because all the other onions are jealous that they're not as sweet.
Give them a try. SOOOOOOOO good!
kilikini