"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 03-11-2006, 10:13 PM   #21
Assistant Cook
 
Join Date: Jan 2006
Posts: 1,694
You all make it not fun to be on a food site. Scallions and green onions are the same. Have nothing to do with shallots.
__________________

__________________
Gretchen is offline   Reply With Quote
Old 03-12-2006, 02:18 AM   #22
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
Quote:
Originally Posted by Gretchen
You all make it not fun to be on a food site. Scallions and green onions are the same. Have nothing to do with shallots.
Actually - they are both/all allums (onions). While a true onion only has one bulb and a true shallot produces a cluster of sets (like a head of garlic) - where you live will determine what they are called.

green onion = scallion = bunching onion = shallot (in Australia) = spring onion (in Britain) = Chinese onion = stone leek = cibol (in Scotland)

But wait - it get's to be even more fun ....

Like Buckytom described - spring onion is also sometimes used to describe an immature onion with a small bulb about the size of a golf ball ...

Spring onion is also used in conjunction with sweet onion = fresh onion = summer onion - such as Vidalia, Walla Walla, Sweet Imperial, Texas Spring Sweet, Texas 1015, Carzalia Sweet, Oso Sweet, Arizona, Granex, and Maui.

It's just one of those things that makes trying to figure out a recipe so much fun! You have to know where it came from ... and what they call things.
__________________

__________________
Michael in FtW is offline   Reply With Quote
Old 03-12-2006, 08:46 AM   #23
Head Chef
 
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,409
How do you pronounce soduko, Buckytom?
__________________
I can resist anything, but temptation. Oscar Wilde
lyndalou is offline   Reply With Quote
Old 03-12-2006, 11:16 PM   #24
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,766
i prefer to say "suuji wa dokushin ni kagiru".

only kidding. i try to avoid them, they make my brain hurt. there's no shortcuts to soo-doh-koo.
i think if i was younger and had the time to waste, i would really get into it.
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is offline   Reply With Quote
Old 03-13-2006, 02:44 AM   #25
DC Grandma
 
Dove's Avatar
 
Join Date: Dec 2003
Location: USA,California
Posts: 3,217
Quote:
Originally Posted by lindatooo
lol Kimchee is an acquired taste! My BIL used to call his daughter "Kimchee" when they lived in Korea - I was told the literal translation is "rotten cabbage"!
LOL...We lived in Korea for two years and I never acquired a taste for it...my house girl made it and we had to let it ferment for 30 days..rotten cabbage is right!!
__________________
May I always be the person my dog thinks I am.

Walk towards the Sunshine and the Shadows will fall behind you!
Dove is offline   Reply With Quote
Old 03-13-2006, 07:25 AM   #26
Senior Cook
 
Join Date: Jul 2004
Posts: 174
Green onions are nothing like shallots which have kind of a combination taste of a very mild onion and mild garlic. Shallots are more expensive than either green onions or garlic. We grow them both in our gardens and it saves quite a bit of money, especially with the shallots. Shallots are excellent to saute and add to green veggies, like broccoli or green beans, just a nice "hint" of flavor and not as strong as adding onion or garlic would be.
__________________
cats is offline   Reply With Quote
Old 09-23-2010, 09:26 AM   #27
Assistant Cook
 
Join Date: Sep 2010
Posts: 1
Shallot Pronounciation

It's phonetic. Shall as in "shall". Ot as in "ought".
__________________
Cook-127 is offline   Reply With Quote
Old 11-17-2013, 07:22 PM   #28
Assistant Cook
 
Join Date: Nov 2013
Location: Lakewood
Posts: 1
Scallions vs Green Onions

I have been cooking for sixty years and some of my dishes I use the entire onion, leaf and all and would call them scallions. If I was just going to use just the bulb in my recipe, I would call it a green onion. Because I generally use them in salads I have also called them salad onions enough times that my wife knows what I am referring to and what I am making. Spring onions I refer to as baby onions because of the size of the bulb but they are all the same, just left to grow a little longer. I usually use spring (baby) onions in vegetable soups because they hold their shape better and easily palatable for their size. I also use baby onions in salads where I intend to cut the bulb very then to spread the flavor throughout the salad. Though I donít usually use the term, some people call them shallots. Scallions should be kept in the vegetable bin of the refrigerator and used within three or four days at the most. All other onions, White, Yellow, and Burgundy should be kept in a cool dark place preferably in a well ventilated container, never in the plastic shopping bag you bring them home in. Also, never store onions next to potatoes which should be stored in an open ventilated container also.</SPAN>
__________________
Tom Jacobs is offline   Reply With Quote
Old 11-17-2013, 07:32 PM   #29
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,068
Welcome to DC.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 11-17-2013, 08:21 PM   #30
Head Chef
 
Caslon's Avatar
 
Join Date: Sep 2007
Location: Inside the fridge
Posts: 1,708
Quote:
Originally Posted by Addie View Post
Welcome to DC.
Well gee whizz. I learned something new today!
__________________

__________________
Caslon is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:31 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.