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curiosity

August 2017

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curiosity

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.

Comments

*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.
http://en.wikipedia.org/wiki/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!