Greg Who Cooks
Executive Chef
I am definitely going to try shallots the next time. Probably not whole, as they are a little on the expensive side here, but cut horizontally into thirds I bet would be just right. If I can get the juicy flavor, without it being too overpowering for Mike, that would be just perfect!! I know I could do both, but the package of pearls is pretty big, and then I would have more of them to use up in something else.
I use shallots because they are rather mild onions. I use the majority of my shallots finely chopped, usually for Asian recipes. I also use them thin sliced for salads.
Shallots are widely available in bulk in So. Cal., availability of all kinds of ingredients being one of the benefits of living in the big bad city, particularly with our large Latino and Asian communities, both of which apparently cook at home more often than the general population, if looking at their stores is any indication.
Has anyone tried the new "freeze dried" minced garlic? Do you think it would be any better than the regular dried?
I'd like to hear about that too.