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???