French Onion Soup - What cheese is best?
Steve Ritter
This past weekend I've been to Old Sacramento and had a
wonderful bowl of French Onion Soup at Fat City. Kinda stylish,
California.. really good food.
I love French Onion Soup baked but don't have it often enough.
Perhaps the lack of a really good recipe? It looks painfully simple. I
always say it's the small nuances that make great food.
Like - what is the best cheese to use. Something that will not
just turn to oil and a chewy mess that you can use to fix a leak in
the roof.
Any ideas please?
Steve Ritter
or...@netcom.com
ftp://ftp/netcom.com/pub/or/oran/index.html
Victor Sack
Steve Ritter <or...@netcom.com> wrote:
> This past weekend I've been to Old Sacramento and had a
> wonderful bowl of French Onion Soup at Fat City. Kinda stylish,
> California.. really good food.
>
> I love French Onion Soup baked but don't have it often enough.
> Perhaps the lack of a really good recipe? It looks painfully simple. I
> always say it's the small nuances that make great food.
>
> Like - what is the best cheese to use. Something that will not
> just turn to oil and a chewy mess that you can use to fix a leak in
> the roof.
>
> Any ideas please?
For French onion soup, traditionally Gruyere cheese is used. Here's a
recipe from Bistro Cooking by Patricia Wells. The recipe comes from a
famous brasserie Pied de Cochon in Paris.
Soupe a l'Oignon Pied de Cochon (Pied de Cochon's Onion Soup)
1 very large (1 pound; 500 g) white onion (such as Bermuda), thinly
sliced
2 cups (50 cl) dry white wine, such as Muscadet or Macon-Villages
2 tablespoons (1 ounce; 30 g) unsalted butter
6 cups (1.5 l) unsalted chicken stock, preferably homemade
6 slices crusty baguette
2 cups (about 5 ounces; 160 g) freshly grated imported French or Swiss
Gruyere cheese
1. Preheat the oven to 425 F (220 C).
2. Combine the onion, wine, and butter in a baking dish and braise,
uncovered, until the onion is very soft and most of the liquid is
absorbed, about 45 minutes. Increase the oven temperature to broil.
3. Meanwhile, bring the stock to a simmer in a large, non-reactive
saucepan.
4. Evenly distribute the cooked onions among 6 deep, round soup bowls.
Pour in the simmering stock. Place a round of bread on top of each;
evenly distribute the grated cheese. Place the soup bowls under the
broiler and broil just until the cheese is melted and nicely gratineed,
2 or 3 minutes. Serve immediately.
Yield: 6 servings
Victor
Bengt & Sharon
Steve Ritter wrote:
> I love French Onion Soup baked but don't have it often enough.
> Perhaps the lack of a really good recipe? It looks painfully simple. I
> always say it's the small nuances that make great food.
French onion soup is really easy to make, you just have to have patience
while the onion caramelize. It could take 30 minutes or more, depending
on the quantity of onions.
>
> Like - what is the best cheese to use. Something that will not
> just turn to oil and a chewy mess that you can use to fix a leak in
> the roof.
>
In my experience, restaurants use Provolone or Mozzarella to top the
soup with. It seems that the cheaper the mozz the more oil, but I might
be wrong. I like to use a piece of provolone and just a dab of
mozzarella.
Sharon
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Michael Edelman
Bengt & Sharon wrote:
>
> In my experience, restaurants use Provolone or Mozzarella to top the
> soup with. It seems that the cheaper the mozz the more oil, but I might
> be wrong. I like to use a piece of provolone and just a dab of
> mozzarella.
>
This is why you should never be impressed by titles like "chef". Exactly
when did Italian cheeses enter French cooking one wonders? ;-)
As another writer posts, gruyere' is a good choice- the right
combination of texture and aroma. Cheap "mozzarella" cheese (as opposed
to the real, fresh thing) is a rubbery synthetic best reserved for the
vulcanized coating bad restaurants use on taseless chicken. Ditto cheap
Provelone. (If you've never had aged provelone- now there's a treat!)
Real mozzarella is far too soft for onion soup- it would dissolve into
the soup, I think.
(It's a pity that most of our cheese experience is shaped by the
packages from Kraft. Not that they make *bad* cheese- but what they make
is boring cheese, which the exception of their cheddars, I think.)
-- mike
-----------------------------------------------------------------------
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Wayne State University voice: (313) 577-0742
Computing & Information Technology fax: (313) 577-8787
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Ryann Carol Gerber
Out of poverty in Law School my roommates and I never use guyere
(sp?)...instead we always used a baby swiss...very yummy with a slight
bite that didn't overwhelm the soup.
ryann
P.S. My favorite onion soup is in one of the Silver Palate
books...Basics I think...
Melo
In article <3425edb...@10.0.2.1>, or...@netcom.com wrote:
>
>
> This past weekend I've been to Old Sacramento and had a
>wonderful bowl of French Onion Soup at Fat City. Kinda stylish,
>California.. really good food.
>
>Perhaps the lack of a really good recipe? It looks painfully simple. I
>always say it's the small nuances that make great food.
>
>just turn to oil and a chewy mess that you can use to fix a leak in
>the roof.
>
>
cheese that much I use Jarlsburg which (I think ) has a milder flavor.
Ed
---------------------------------
The Melo Family
Ed, Carolyn, Alyson and Lauren
Pickering Valley Service Unit (Girl Scouts)
http://www.voicenet.com/~edmelo/pvsu.html
---------------------------------
Donald Martinich
Steve Ritter (or...@netcom.com) wrote:
:
:
: This past weekend I've been to Old Sacramento and had a
: wonderful bowl of French Onion Soup at Fat City. Kinda stylish,
: California.. really good food.
:
: I love French Onion Soup baked but don't have it often enough.
: Perhaps the lack of a really good recipe? It looks painfully simple. I
: always say it's the small nuances that make great food.
:
: Like - what is the best cheese to use. Something that will not
: just turn to oil and a chewy mess that you can use to fix a leak in
: the roof.
: Any ideas please?
I like to use a combination of swiss and grated parmesan. You melt it
under the broiler right before serving the soup. If you give it the
proper amount of time under the flame it won't turn to liquid. Gruyere
is often mentioned in cookbooks. I suppose you could use other cheeses
with a similar liquid content such as provolone or fontina.
Good eats- D.M.
Mary F and Bernie (SO)
I heat the soup first, then ladel it over french bread a mix of grated
cheeses, Gruyere, prolone and parmesan. Then float a slice of bread on
top and lay a slice of gruyere or provolone over that (slice should be
big enough to lap over the sides of the bowl on the outside. Bake at
350 degrees for 20 minutes, it bubbles and browns without having to use
the broiler. But either method works well :-).
--
Mary f. (No matter how poor you are, you can eat like
a King, and therefore, you will always be richer than
those with money)
_ _
( \ / )
|\ ) ) _,,,/ (,,_
/, .-'`~ ~-. ;-;;,_
|,4o -,_. , ( `'-'
'-~~''(_/~~' `-'\_)
It's a widdle,widdle, widdle pud (Says who? I want
the scraps from the King's table, thank kew!)
http://home.earthlink.net/~maryf
Mary F and Bernie (SO)
Donald Martinich wrote:
>
> Steve Ritter (or...@netcom.com) wrote:
> :
> :
> : This past weekend I've been to Old Sacramento and had a
> : wonderful bowl of French Onion Soup at Fat City. Kinda stylish,
> : California.. really good food.
> :
> : I love French Onion Soup baked but don't have it often enough.
> : Perhaps the lack of a really good recipe? It looks painfully simple. I
> : always say it's the small nuances that make great food.
> :
> : Like - what is the best cheese to use. Something that will not
> : just turn to oil and a chewy mess that you can use to fix a leak in
> : the roof.
> :
> : Any ideas please?
>
> I like to use a combination of swiss and grated parmesan. You melt it
> under the broiler right before serving the soup. If you give it the
> proper amount of time under the flame it won't turn to liquid. Gruyere
> is often mentioned in cookbooks. I suppose you could use other cheeses
> with a similar liquid content such as provolone or fontina.
>
> Good eats- D.M.
Gruyere is the original cheese used in it.
Michael Edelman
t r i l l i u m wrote:
>
> Michael Edelman <s...@below.for.details> wrote:
>
> <snip>
>
> >(It's a pity that most of our cheese experience is shaped by the
> >packages from Kraft. Not that they make *bad* cheese- but what they make
> >is boring cheese, which the exception of their cheddars, I think.)
>
> cheddar cheese! Kraft, blech beyond blech, in my ever so humble opinion. :)
Hmm. Well, it's been a few years, but I seem to remember their extra
sharp cheddar was OK.
But speaking of cheese...
I just came across Elizabeth David's French Welsh Rabbit:
Melt 2 oz butter in a fry pan. Fry 2 large slices of brad until golden.
Warm 1 large glass of beer in a pan for 5 minutes. Add 4oz Port Salut,
1/2 glass Kirsch, and a pinch of cayenne. Stir. Put bread in oven dish,
pour cheese mixture over, and leave in oven to brown.
Not bad, but she also has a Cheese and Guiness fondue, which sounds more
interesting:
Heat 2lb greated cheddar, 1/2pt guiness, 608tb worcestershire, salt,
pepper, cayenne, 1 tsp cornflour. Stir until thickened.
--mike
--
t r i l l i u m
Michael Edelman <s...@below.for.details> wrote:
<snip>
>(It's a pity that most of our cheese experience is shaped by the
>packages from Kraft. Not that they make *bad* cheese- but what they make
>is boring cheese, which the exception of their cheddars, I think.)
Tillamok sharp cheddar or a Neal's Yard cheddar, now that's good
cheddar cheese! Kraft, blech beyond blech, in my ever so humble opinion. :)
regards,
trillium
who's very favortist cheese guy just gave her some real Munster! I never knew
munster could taste so good, this was from the French part of that region, and
was one of Chantal Plasse's (sp?) cheeses. Divine.
t r i l l i u m
Northwestern University Medical School, Chicago, IL. USA
tbla...@nwu.edu
Mike Brady
> Like - what is the best cheese to use. Something that will not
> just turn to oil and a chewy mess that you can use to fix a leak in
> the roof.
Steve there are many good recipes around for French Onion Soup. The cheese
you ask about it "grueyere". Place in abundance over the top of the small
crock prior to placing in the oven.
Additionally, most folks use canned beef stock in their onion soup.
UGHHH!!! Never, never, never!!!! Make or purchase a "good" homemade
stock. This makes all the difference in the world. Finally, be sure to
get a good baguette of French bread and let it sit for a day before
chunking it up and toasting it. Place some of the crouton in your bowl or
crock then pour the soup in. Cover with the sliced grueyere. Bon
apetit.... made me hungry.
Steve Ritter <or...@netcom.com> wrote in article
<3425edb...@10.0.2.1>...
Nancy Dooley
On Thu, 25 Sep 1997 00:21:00 GMT, kit...@dynamite.com.au (Ashley)
wrote:
>On Wed, 24 Sep 1997 15:13:07 -0400, Michael Edelman
><m...@pass.wayne.nospam.edu> wrote:
>
>>But speaking of cheese...
>>
>>I just came across Elizabeth David's French Welsh Rabbit:
><snipped>
>
>Um, there is no rabbit in this recipe!! The correct name for that
>dish is "Welsh Rarebit". I sincerely hope it was your typo and not
>the name as published?
We did this discussion already.
There are "rabbits," which are probably bastardizations of the
original "rarebits." Both are used in recipe headings.
N.
Steve Ritter
Welsh Rarebit called Welsh Rabbit is likely along the line of the
mistake when people say "Trout Almondine" as oppose to what it really
is - "Trout Almandine"
At least, this is my information on the subject.
*************************************************************
FOR YOUR REFERENCE -- On Thu, 25 Sep 1997 20:30:56 GMT,
nancy-...@uiowa.edu (Nancy Dooley) stunned us with the following:
[-]>On Thu, 25 Sep 1997 00:21:00 GMT, kit...@dynamite.com.au (Ashley)
[-]>wrote:
[-]>
[-]>>On Wed, 24 Sep 1997 15:13:07 -0400, Michael Edelman
[-]>><m...@pass.wayne.nospam.edu> wrote:
[-]>>
[-]>>>But speaking of cheese...
[-]>>>
[-]>>>I just came across Elizabeth David's French Welsh Rabbit:
[-]>><snipped>
[-]>>
[-]>>Um, there is no rabbit in this recipe!! The correct name for that
[-]>>dish is "Welsh Rarebit". I sincerely hope it was your typo and not
[-]>>the name as published?
[-]>
[-]>We did this discussion already.
[-]>
[-]>There are "rabbits," which are probably bastardizations of the
[-]>original "rarebits." Both are used in recipe headings.
[-]>
[-]>N.
[-]>
[-]>
Michael Edelman
Steve Ritter wrote:
>
>
> Welsh Rarebit called Welsh Rabbit is likely along the line of the
> mistake when people say "Trout Almondine" as oppose to what it really
> is - "Trout Almandine"
>
> At least, this is my information on the subject.
You have bad information. The orginal name was "Rabbit".
Victor Sack
Steve Ritter <or...@netcom.com> wrote:
>
> Welsh Rarebit called Welsh Rabbit is likely along the line of the
> mistake when people say "Trout Almondine" as oppose to what it really
> is - "Trout Almandine"
>
> At least, this is my information on the subject.
According to the OED, Welsh Rarebit is "an etymologizing alteration of
Welsh Rabbit. There is no evidence of the independent use of _rarebit_"
The first reference cited for Welsh Rabbit is from 1725, the first one
for Welsh Rarebit is from 1785.
Victor
Michael Edelman
Nancy Dooley wrote:
>
> On Thu, 25 Sep 1997 00:21:00 GMT, kit...@dynamite.com.au (Ashley)
> wrote:
>
> >On Wed, 24 Sep 1997 15:13:07 -0400, Michael Edelman
> >
> >Um, there is no rabbit in this recipe!! The correct name for that
>
> We did this discussion already.
>
Yes, we *did* this discussion...but you weren't paying attention, Nancy!
;-)
The original name was indeed "Welsh Rabbit". It was meant as an insult
directed at the Welsh, as in "Italian confetti" or "Dutch Courage".
"Rarebit" is a later attempt at a more genteel name for the dish. But
it's a Rabbit.
--mike
Nancy Dooley
>> There are "rabbits," which are probably bastardizations of the
>> original "rarebits." Both are used in recipe headings.
>
>Yes, we *did* this discussion...but you weren't paying attention, Nancy!
>
>;-)
>
>The original name was indeed "Welsh Rabbit". It was meant as an insult
>directed at the Welsh, as in "Italian confetti" or "Dutch Courage".
>"Rarebit" is a later attempt at a more genteel name for the dish. But
>it's a Rabbit.
>
>--mike
Yes, it's true, sometimes I get things backwards. Maybe I have Usenet
Dyslexia. >;-)
N.
Michael Edelman
Donald Martinich wrote:
>
> I like to use a combination of swiss and grated parmesan. You melt it
> under the broiler right before serving the soup. If you give it the
> proper amount of time under the flame it won't turn to liquid. Gruyere
> is often mentioned in cookbooks. I suppose you could use other cheeses
> with a similar liquid content such as provolone or fontina.
A lot of people think gruyere is that creamy stuff that comes in little
alumnum foil packets; in fact, it's one of the "Swiss" cheeses, with a
similar texture to Emmenthaler (which is sort of like what we think of
when we think of "Swiss cheese") but nuttier and smoother.
Adding grated parmesan to "swiss" would indeed gove it a little more of
the gruyere characteritic, I suspect.
-- mike
t r i l l i u m
have you tried either of the recipes you posted ? The Guiness fondue one
sounds even better than the Rabbit.
regards,
trillium
*The original name was indeed "Welsh Rabbit". It was meant as an insult
*directed at the Welsh, as in "Italian confetti" or "Dutch Courage".
*"Rarebit" is a later attempt at a more genteel name for the dish. But
*it's a Rabbit.
*
*--mike
lem...@ix.netcom.com
Victor Sack
<lem...@ix.netcom.com> wrote:
Both the onion soup discussion and all of the above comments are part of
the same thread. Discussions in many newsgroups and, particularly in
this one, are often liable to go off on some unexpected tangent. Most
people, myself included, aren't considerate or attentive enough to
always remember to change the subject heading to reflect this fact. A
graphical representation of the thread tree offered by at least one good
newsreader, can be a great help in such cases. By virtue of your using a
Mac, you have access to just such a newsreader, MacSOUP, which is in
every way superior to the poor excuse for a newsreader included with the
browser you have chosen to use.
No, this has nothing to do with onion soup, either.
Victor
Liam
Victor Sack wrote:
>
> Steve Ritter <or...@netcom.com> wrote:
>
> >
> > Welsh Rarebit called Welsh Rabbit is likely along the line of the
> > mistake when people say "Trout Almondine" as oppose to what it really
> > is - "Trout Almandine"
> >
> > At least, this is my information on the subject.
>
> According to the OED, Welsh Rarebit is "an etymologizing alteration of
> Welsh Rabbit. There is no evidence of the independent use of _rarebit_"
> The first reference cited for Welsh Rabbit is from 1725, the first one
> for Welsh Rarebit is from 1785.
>
> Victor
Quite so. And, rarebit is pronounced rabbit anyway. There are also
English rabbit and Scots rabbit too. If I remember correctly, the
English rabbit predates Welsh rabbit. I have the recipes around
somewhere so I will post them sometime. Shouldn't be too hard to find
even in my *filing* system as I just made the English variety about a
month ago.
Liam
Damsel in dis Dress
sa...@uni-duesseldorf.de (Victor Sack) spake unto us, saying::
><lem...@ix.netcom.com> wrote:
>> What's all this got to do with onion soup?
>
<snip>
>A graphical representation of the thread tree offered by at least one
>good newsreader, can be a great help in such cases. By virtue of your
>using a Mac, you have access to just such a newsreader, MacSOUP, which
>is in every way superior to the poor excuse for a newsreader included
>with the browser you have chosen to use.
>
>No, this has nothing to do with onion soup, either.
MacSOUP, OnionSOUP - of course they're related!
Carol, feeling philosophical ... or somethin'
To reply, replace "no-spam" with "usa"
* Please visit my homepage at: *
* http://www.visi.com/~damsel/ *
Mary T. Merlin
> > > wonderful bowl of French Onion Soup at Fat City. Kinda stylish,
> > > California.. really good food.
> > >
> > > Perhaps the lack of a really good recipe? It looks painfully simple. I
> > > always say it's the small nuances that make great food.
> > >
> > > just turn to oil and a chewy mess that you can use to fix a leak in
> > > the roof.
> > >
> >
> > For French onion soup, traditionally Gruyere cheese is used. Here's a
> > recipe from Bistro Cooking by Patricia Wells. The recipe comes from a
> > famous brasserie Pied de Cochon in Paris.
> >
> > Soupe a l'Oignon Pied de Cochon (Pied de Cochon's Onion Soup)
> >
> > 1 very large (1 pound; 500 g) white onion (such as Bermuda), thinly
> > sliced
>
>
> As far as I know, a Bermuda is a _red_ onion...
>
> B/
I have always thought Bermuda onions were yellow. . .
mtm
Brian Mailman
Victor Sack
Brian Mailman <bmai...@hooked.deleeetemeee.net> wrote:
> Victor Sack wrote:
> > For French onion soup, traditionally Gruyere cheese is used. Here's a
> > recipe from Bistro Cooking by Patricia Wells. The recipe comes from a
> > famous brasserie Pied de Cochon in Paris.
> >
> > Soupe a l'Oignon Pied de Cochon (Pied de Cochon's Onion Soup)
> >
> > 1 very large (1 pound; 500 g) white onion (such as Bermuda), thinly
> > sliced
>
> NIT-POLICE!!! (hey, I'm back, if nobody noticed).
>
> As far as I know, a Bermuda is a _red_ onion...
Glad to see you are back.
Well, the recipe I posted was Patricia Wells's and it was she who said
Bermuda is a white onion. But here is a quote from Time/Life Plant
Encyclopaedia
<http://www.pathfinder.com/@@9YnhUwQAqxc1mimJ/vg/TimeLife/CG/Books/E10/H
tml/E10022X.html>:
"Excellent white varieties are Crystal White Wax, an early Bermuda
onion, which keeps only about a month; and Silverskin and White Sweet
Spanish, both of which keep about two months."
... and one from Epicurious Dictionary
<http://food.epicurious.com/db/dictionary/terms/o/onion.html>:
Among those that are mild flavored are the white or yellow Bermuda
onion, available March through June; the larger, more spherical Spanish
onion, which is usually yellow skinned (but can be white) and in season
from August to May; and the red or Italian onion, which is available
year-round.
So, it seems Patricia Wells was right after all.
Victor
Bob Y
Kate wrote:
>
> In article <342F09CB...@hooked.net>, bmai...@hooked.deleeetemeee.net wrote:
>
> >> 1 very large (1 pound; 500 g) white onion (such as Bermuda), thinly
> >> sliced
> >
> >NIT-POLICE!!! (hey, I'm back, if nobody noticed).
> >
> >As far as I know, a Bermuda is a _red_ onion...
> >
>
> I have never seen a red Bermuda onion. They are always white or slightly
> yellow. Glad to see you are back, Brian, even if your nit is misplaced ;-).
>
> Kate
Now, I can't call this difinitive. _Joy of Cooking_, pg 535 (bottom
right):
mild in cooking are the big, yellow or white Bermudas.
I don't know, I have also heard Bermudas refered to at red. But...more
often as yellow. Guess you will have to find a real onion guru that you
trust. Or of course, you could go to the local library and do some
serious research. Most of the time rfc doesn't strike me as _real_
serious.
Informative and fun, yes. Serious, no way!
--
To reply: change dot com to dot net
Pride is a blossom of ashes. Bitter in the mouth, sharp to the nose,
stinging to the eyes, and blown away on the first wind from the
mountains. Plant no pride, lest you harvest shame. _Once a Hero_, E.
Moon
Brian Mailman
Victor Sack wrote:
>
> Brian Mailman <bmai...@hooked.deleeetemeee.net> wrote:
>
> > Victor Sack wrote:
>
> > > For French onion soup, traditionally Gruyere cheese is used. Here's a
> > > recipe from Bistro Cooking by Patricia Wells. The recipe comes from a
> > > famous brasserie Pied de Cochon in Paris.
> > >
> > > Soupe a l'Oignon Pied de Cochon (Pied de Cochon's Onion Soup)
> > >
> > > sliced
> >
> > NIT-POLICE!!! (hey, I'm back, if nobody noticed).
> >
> > As far as I know, a Bermuda is a _red_ onion...
>
>
> Well, the recipe I posted was Patricia Wells's and it was she who said
> Bermuda is a white onion. But here is a quote from Time/Life Plant
> Encyclopaedia
> <http://www.pathfinder.com/@@9YnhUwQAqxc1mimJ/vg/TimeLife/CG/Books/E10/H
> tml/E10022X.html>:
> "Excellent white varieties are Crystal White Wax, an early Bermuda
> onion, which keeps only about a month; and Silverskin and White Sweet
> Spanish, both of which keep about two months."
> ... and one from Epicurious Dictionary
> <http://food.epicurious.com/db/dictionary/terms/o/onion.html>:
> Among those that are mild flavored are the white or yellow Bermuda
> onion, available March through June; the larger, more spherical Spanish
> onion, which is usually yellow skinned (but can be white) and in season
> from August to May; and the red or Italian onion, which is available
> year-round.
>
> So, it seems Patricia Wells was right after all.
>
> Victor
OKOK. grumpgrumpgrump.
OK. Fine. So I _won't_ post my red-onion borscht next Valentine's
Day...not! :).
In the meantime, here's a _cheeseless_ French onion soup... (what
we've talking about is called "bistro-style").
CREAMED ONION SOUP
About two pounds white onions, sliced thinly. Fine. Bermuda. Go
ahead. I won't stop you.
3 tbsp. butter
2 tbsp. flour
2 cups light cream or half-and-half
pinch nutmeg
pinch cayenne
salt & white pepper to taste
1/2-pound "chunk" bacon (I forget the French name--so sue me)
1/2-pound French bread, cubed or sliced
Chopped parsley, optional
"Sweat" (fry on low heat, covered) onions in butter for about 15
minutes, until limp, translucent, but not browned. Sprinkle cooked
onions with about 2 tbsp. flour and stir thoroughly.
Warm cream and stir slowly into onions, turning heat up to medium.
Bring mixture up to a boil, stirring frequently, then reduce heat.
Stir occasionally, and cook for about another 30 minutes, to rid
"floury" taste.
While this is going on, cook bacon until crisp. On fairly high heat,
fry cubes/slices of french bread until golden-crisp.
Ladle soup into bowls, and garnish with bacon bits and croutons.
Sprinkle a bit of chopped parsley for fancy
B/
Kate
>> 1 very large (1 pound; 500 g) white onion (such as Bermuda), thinly
>> sliced
>
>NIT-POLICE!!! (hey, I'm back, if nobody noticed).
>
>As far as I know, a Bermuda is a _red_ onion...
>
Brian Mailman
Michael Edelman wrote:
>
> Nancy Dooley wrote:
> >
> > On Thu, 25 Sep 1997 00:21:00 GMT, kit...@dynamite.com.au (Ashley)
> > wrote:
> >
> > >On Wed, 24 Sep 1997 15:13:07 -0400, Michael Edelman
> > ><m...@pass.wayne.nospam.edu> wrote:
> > >
> > >>But speaking of cheese...
> > >>
> > >>I just came across Elizabeth David's French Welsh Rabbit:
> > ><snipped>
> > >
> > >Um, there is no rabbit in this recipe!! The correct name for that
> > >dish is "Welsh Rarebit". I sincerely hope it was your typo and not
> > >the name as published?
> >
> > We did this discussion already.
> >
> > original "rarebits." Both are used in recipe headings.
>
> Yes, we *did* this discussion...but you weren't paying attention, Nancy!
>
> ;-)
>
Genteel, ah yes. That and marketing.
That's why we call it "canola" oil and not "rapeseed."
"Broccoli rabe" instead of "rapini."
"K**i fruit" instead of "Chinese gooseberry," although I for one would
prefer the latter, and actually prefer neither.
"Monk fish" instead of "ugly fish" (nawwwww, just stuck that in in as
a freebie!)
B/
Mary F and Bernie (SO)
Brian Mailman wrote:
> NIT-POLICE!!! (hey, I'm back, if nobody noticed).
>
> As far as I know, a Bermuda is a _red_ onion...
>
> B/
Lets not talk about NITS, they just released the "A KID has LICE"
at school notice today, yuck. Lucily my kid is still clean :-).
Missed you! Bermuda is a yellow onion. Spanish is the red onion
(but I'll stand and be corrected too :-) ). How the heck are you
B!
Nancy Dooley
>OKOK. grumpgrumpgrump.
>
>OK. Fine. So I _won't_ post my red-onion borscht next Valentine's
>Day...not! :).
Brian, there still IS such a thing as red onions, you just can't post
your "red-Bermuda-onion" borscht. Ha.
Are the fires anywhere close to you? Hope not.
>
>CREAMED ONION SOUP
>
This looks wonderful; thanks.
N.
Nancy Dooley
>Lets not talk about NITS, they just released the "A KID has LICE"
>at school notice today, yuck. Lucily my kid is still clean :-).
We had a telemarketing company in a little burg down the road that had
head lice all over the adults! I suppose the kids brought them home
from school. They had a nurse on duty for a couple weeks; gave
everyone special soap; and (DUH!) decided to issue each person their
own personal headset. Wow, what a concept! (Can you tell I'm being
sarcastic?)
Icky things, lice. Thank goodness, no-one in my family has ever
suffered (yet).
N.
Beth R. Jarvis
>Brian Mailman wrote:
>> NIT-POLICE!!! (hey, I'm back, if nobody noticed).
>>
>> As far as I know, a Bermuda is a _red_ onion...
>>
>> B/
>
>Lets not talk about NITS, they just released the "A KID has LICE"
>at school notice today, yuck. Lucily my kid is still clean :-).
>
>Missed you! Bermuda is a yellow onion. Spanish is the red onion
>(but I'll stand and be corrected too :-) ). How the heck are you
>B!
Gee Mary,
I've grown White Sweet Spanish onions. IMHO, red onions are red
onions.
Beth Jarvis Hart
Liam
Mary F and Bernie (SO) wrote:
>
> Brian Mailman wrote:
> > NIT-POLICE!!! (hey, I'm back, if nobody noticed).
> >
> > As far as I know, a Bermuda is a _red_ onion...
> >
> > B/
>
> (but I'll stand and be corrected too :-) ).
Wow! I had these backwards too. I have always thought that the Bermuda
was red and the Spanish was yellow. Damn! Wrong again. I may yet learn
to be humble.
Liam
Rain
-> Icky things, lice. Thank goodness, no-one in my family has ever
-> suffered (yet).
Lice are awful, I'm sure, but they couldn't possibly be as bad as
scabies. There is simply no itch on earth worse than that; it's
insane, and feels like it will drive *you* out of your mind. You
scratch till you bleed; you can't help it. Trying to sleep is
absolute hell. And since they're so tiny, the process of getting them
out of your living space is an *unbelievable* amount of work.
Scabies are the same mite that causes one particular type of dog mange,
and people CAN get them from the home of a person with an infected dog.
I know, 'cause I did. Most horrible month I ever spent, bar absolutely
none.
Mary F and Bernie (SO)
Beth R. Jarvis wrote:
>
> On Mon, 29 Sep 1997 23:03:41 -0400,
>
> >Brian Mailman wrote:
> >> NIT-POLICE!!! (hey, I'm back, if nobody noticed).
> >>
> >> As far as I know, a Bermuda is a _red_ onion...
> >>
> >> B/
> >
> >at school notice today, yuck. Lucily my kid is still clean :-).
> >
> >B!
>
> Gee Mary,
> I've grown White Sweet Spanish onions. IMHO, red onions are red
> onions.
>
> Beth Jarvis Hart
Okay, I'll stipulate, there are white sweet SP. onions, but growing up,
Mom
always called the red ones spanish onions and when I ordered sets for my
garden they called them red spanish. Go figure. It's interesting what
people call things in different parts of the world. Maybe we should
just stick to White, Sweet, Yellow, Red, Purple ... ROTFL. Nah, then
what would we debate about on rfc :-). What's a vidalia, what a maui,
what's
a maine onion? Hey, I love them all no matter what color they are! :-)
Sheryl Rosen
fyi, little cubes of bacon are called, in french, <<lardons>>....
they don't smoke the bacon there as here in the U.S. .....it's very
delicious!