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Thread: Can we talk about shallots?

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    Elite Member JazzyGirl's Avatar
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    Default Can we talk about shallots?

    For years I keep hearing and reading "shallots - they are so mild - the flavor is a cross between onion and garlic"

    So over the years I keep trying them (stubbornly one may add). Without fail they have been the strongest little effers. So strong I have ruined a recipe or two - or am left with the flavor sitting in my mouth for hours after.

    The recipes I have used always called for them chopped and sauteed so it;s not like I'm sucking on a raw shallot - I have bought them in both the grocery store and the farmers market -thinking it was an age thing - no dice.

    Is it ME???

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    Elite Member Air Quotes's Avatar
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    I've had that happen too where they're almost overwhelmingly red onionish but I've had nice ones too. Perhaps its a gamble?
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    Elite Member witchcurlgirl's Avatar
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    I use them a lot. I find them a little milder than onions, but every once in a while I get a strong one that will make me cry when chopping. Your taste buds may be sensitive to them.
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    Elite Member McJag's Avatar
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    It may be that you just hate shallots, but you have to be careful when selecting.
    I found this from Sparkpeople that might help:
    Look for:
    shallots that are firm and heavy for their size. Smaller shallots have a milder taste than larger shallots.
    Avoid:
    shallots that are wrinkling, light for their size, sprouting, moldy, or have soft spots.
    Seasonality: All year; peak seasons spring and summer

    My Mother (farm girl!) taught me never to buy big veggies. Bigger is never better in the veggie world. And always the taste wil be best in the natural peak season. Wait until spring & try again.
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    Elite Member Novice's Avatar
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    I used them instead of or as well as onion. I don't find them strong.
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    Super Moderator NoDayButToday's Avatar
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    Every so often I'll catch a strong odored one, but even then the flavor doesn't seem to be overly strong. I actually got one on Tuesday night that was so strong I had to wash my hands and just walk away from the counter for a second. I almost never have that happen, even with regular onion.

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    Elite Member MontanaMama's Avatar
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    I use them for sauces. I love them - but there's very little I cook that doesn't have onion and garlic.

    One of my new favorite recipes is vodka mignonette sauce (for oysters on the half shell)

    One shallot, minced
    equal parts vodka (a good one) and champagne vinegar
    1/2 teaspoon fine sugar
    lots of freshly cracked black pepper

    Makes oysters sing, but they still need a splash of tobasco to really rock.
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    Elite Member greysfang's Avatar
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    +1 for the shallot hate.
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    A*O
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    Sigh - more confusion.......... are these baby onions (like those used for pickling) or are they what I know as spring onions? I can't eat any kind of raw onion as I can taste them for hours afterwards.
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    Gold Member eboni's Avatar
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    Quote Originally Posted by MontanaMama View Post
    I use them for sauces. I love them - but there's very little I cook that doesn't have onion and garlic.

    One of my new favorite recipes is vodka mignonette sauce (for oysters on the half shell)

    One shallot, minced
    equal parts vodka (a good one) and champagne vinegar
    1/2 teaspoon fine sugar
    lots of freshly cracked black pepper

    Makes oysters sing, but they still need a splash of tobasco to really rock.
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    Elite Member greysfang's Avatar
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    Quote Originally Posted by A*O View Post
    Sigh - more confusion.......... are these baby onions (like those used for pickling) or are they what I know as spring onions? I can't eat any kind of raw onion as I can taste them for hours afterwards.
    shallots







    spring shallots
    FUCK YOU AND GIVE ME MY GODDAMN VENTI TWO PUMP LIGHT WHIP MOCHA YOU COCKSUCKING WHORE BEFORE I PUNCH YOU IN THE MOUTH. I just get unpleasant in my car. - Deej

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    A*O
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    Yes - that's what I thought but some cookery books talk about shallots when in fact they mean spring onions. It's that UK/US/Oz terminology problem again.
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    Elite Member MontanaMama's Avatar
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    Quote Originally Posted by eboni View Post
    Wish there was a like button for this one...
    Tellin' ya, I was practically drinking the leftovers after the last oysterfest. The earlier you make, obviously, the milder it will be because the vinegar and vodka will break down the shalloty taste.
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    Elite Member SHELLEE's Avatar
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    I've only tried shallots, I don't ever see spring shallots around here. They look like green onions except for the coloring on the bulb.
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    Elite Member JazzyGirl's Avatar
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    Interesting responses I must say...

    Being an onion and garlic lover I would not expect my body to have a negative reaction to shallots - but i guess that's a possibility. I do have a visceral reaction to Beets. I cannot even smell them without wanting to ... well... lose my lunch.

    Never knew a "spring shallot" existed.

    Oysters - LOVE THEM and I know the mignette (or however it's spelled) is a classic way to enjoy them (althought that recipe made me think IT WILL TASTE LIKE ONION!) but I HAVE to have cocktail sauce...just the smallest bit. yum.

    I have a recipe from Ina that I've been wanting to try - maybe I'll jsut substitute mild onion.

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