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August 2017



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Last day of November

And it is really snowing today, not just a few flurries like we have had before. This has been coming down all morning. I heard someone shoveling outside. (One of the perks of renting is having someone else shovel)

A good day to stay in and bake, or put on some more soup. I think a nice thick pea soup would be good today.

Oh Darn! I just remembered that I'm out of Onions till tomorrow. I will have to figure out some other solution. I don't know how anyone can cook without onions.


*raises hand*

I almost never use fresh onion. If onion HAS to be in a dish, I use powder or the dried minced kind, reconstituted.

But you already know that. (^_^)

Re: *raises hand*

Yes, I know and I still don't understand it.
Onion is a cornerstone of good cooking. The smell of cooking onions is one of the joys of life. Well, a least you *do* use the dried kind.

BTW: I used dry powder in my soup. I do keep it on hand for certain applications. I need to buy more dried onion flakes for my tuna salad and more onion granules for my Yankee Dry rub. Granules flow better than powder.

Re: *raises hand*

The smell of cooking onions will trigger a reaction in me similar to an allergy attack. My eyes water and I cough. I have the same problem with raw onions. That is not a joy, that is a concern for my general health and well being.

Does that make more sense?

Re: *raises hand*

But you don't have that reaction to dried onions? That is odd.

Everyone's eyes water from raw onions because they produce a gas that turns into acid on contact with water. That would also explain a cough. But that is all gone in cooked onions.

Re: *raises hand*

Yes, I know about the raw onions, which is why I avoid them. I also know COOKED onions don't have the acidic gas. However, COOKING the onions releases the gas too and that's what hurts me. I have literally had to hand the spoon to Wolf on more then one occasion and flee the kitchen. Dried onions have much less gas to react with.
Winter is a good time for baking and hot beverages. :-)

A friend once had a housemate who couldn't eat onion. I don't know how she cooked. :/
There are Hindu sects that don't eat onions, they use asafoetida.
Which stinks to high heaven when you first toss it in the pan, but mellows very fast on cooking, and has a nice, rich taste in the final dish.
They're not a _common_ allergy/sensitivity, but some people have problems with them. I know someone who cannot eat any alliums, period, at all, and another who can't eat alliums with the exception of well-cooked garlic or garlic powder.

My mom and my girlfriend can't eat raw onions, or their stomachs will complain vociferously. Cooked is fine, and other alliums are OK for them.

I eat all alliums, and I think they're delicious, but can't overdo it on onions, and need to take extra time chopping them, because I react more to them than most people seem to do. But I can toss them in the soup or stew or whatever I'm cooking once I do the time-consuimg chopping!