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Author: Subject: ONIONS

True Peach





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  posted on 4/18/2009 at 07:50 PM
Are great in just about everything!

A couple of favorites - grilled in vegetable oil and loaded onto Vienna Beef polish sausages, i.e., a "Maxwell Street" polish.

The next time you grill, peel an onion, cut it in half, mash a pat of butter or margarine between the halves, wrap it tightly in foil, and toss it in the coals. Do your grilling, then take the onions out when everything else is done. Mmmmmm.

 

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Maximum Peach



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  posted on 4/18/2009 at 07:58 PM
Just starting to see Vidalia Onions around, ummmm.

Once you've had Vidalia, it is hard to buy anything else.

 

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  posted on 4/20/2009 at 11:37 AM
Sliced red onion on burgers from the grill.

 

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  posted on 4/20/2009 at 03:49 PM
Everyone has OPINIONS about ONIONS and some stink.

 

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  posted on 4/20/2009 at 06:47 PM
sometimes onions and b.o have similar attributes in the smell department
 

Peach Extraordinaire



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  posted on 4/22/2009 at 11:11 AM
From the onion........

http://www.youtube.com/watch?v=K2IYIJc1f00

 

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Zen Peach



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  posted on 4/22/2009 at 01:47 PM
quote:
From the onion........

http://www.youtube.com/watch?v=K2IYIJc1f00
LMAO!!! Love the Onion! (and onions )

 

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  posted on 4/23/2009 at 11:29 PM
My favorite onion.

 

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True Peach



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  posted on 4/25/2009 at 10:59 AM
Wow, should've clicked on here before -- often cook onions & peppers to throw in w/other stuff -- hey who hasn't eaten a vidalia onion like an apple before -- I thought I'd like it but didn't though -- has anyone ever seen The Onion Field, late 70s movie w/James Woods & a Good one? How about the Onion River in the Montpelier Vt area -- kayaking/fishing etc (am not a fisherman)

 

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True Peach



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  posted on 4/26/2009 at 09:12 PM
Just what sort of drink to those little cocktail onions go into anyway? I always see them next to the olives, but have never actually seen a drink with onions in it.

 

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True Peach



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  posted on 4/27/2009 at 10:13 AM
Martoonis I think -- my dad often put one of those into his I believe
...then he would postulate, "Puke, doom is rising -- bad idea" & barf the onions back up...

 

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Zen Peach



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  posted on 4/27/2009 at 04:50 PM
quote:
Just what sort of drink to those little cocktail onions go into anyway? I always see them next to the olives, but have never actually seen a drink with onions in it.
Martinis are where I've seen them used (a Gibson is a martini with onion v.s. olive). I would imagine you could use them in any cocktail that an olive would taste good with, though.

 

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True Peach



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  posted on 4/27/2009 at 09:52 PM
quote:
quote:
Just what sort of drink to those little cocktail onions go into anyway? I always see them next to the olives, but have never actually seen a drink with onions in it.
Martinis are where I've seen them used (a Gibson is a martini with onion v.s. olive). I would imagine you could use them in any cocktail that an olive would taste good with, though.


Well then, I'm going to introduce the "Maxwell" version of the Martini at my next party. Standard Martini with a gob of grilled onions in the bottom, and yellow mustard around the rim of the glass . . . garnished with a sport pepper.

 

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  posted on 4/29/2009 at 08:25 AM
onions shall rise......

 

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True Peach



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  posted on 4/30/2009 at 09:11 AM

 

Universal Peach



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  posted on 4/30/2009 at 09:13 AM
There's also "glass onions"......:

I told you about strawberry fields
You know the place where nothing is real
Well here's another place you can go
Where everything flows
Looking through the bent backed tulips
To see how the other half live
Looking through a glass onion

 

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True Peach



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  posted on 4/30/2009 at 10:05 AM
Green Onions too, thank you Booker T/MGs -- hey your bustin' my onions w/that cartoon bob1954!!

 

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Peach Extraordinaire



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  posted on 4/30/2009 at 03:41 PM
http://www.youtube.com/watch?v=gAPnUJc2d2I

 

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Zen Peach



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  posted on 4/30/2009 at 03:48 PM
quote:
quote:
quote:
Just what sort of drink to those little cocktail onions go into anyway? I always see them next to the olives, but have never actually seen a drink with onions in it.
Martinis are where I've seen them used (a Gibson is a martini with onion v.s. olive). I would imagine you could use them in any cocktail that an olive would taste good with, though.


Well then, I'm going to introduce the "Maxwell" version of the Martini at my next party. Standard Martini with a gob of grilled onions in the bottom, and yellow mustard around the rim of the glass . . . garnished with a sport pepper.


LMAO!

 

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Zen Peach



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  posted on 4/30/2009 at 03:49 PM
I pretty much like all onions - need to take a Zantac 150 before eating them raw, though. Too much heartburn.

 

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Universal Peach



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  posted on 4/30/2009 at 04:28 PM
quote:
Are great in just about everything!

A couple of favorites - grilled in vegetable oil and loaded onto Vienna Beef polish sausages, i.e., a "Maxwell Street" polish.

The next time you grill, peel an onion, cut it in half, mash a pat of butter or margarine between the halves, wrap it tightly in foil, and toss it in the coals. Do your grilling, then take the onions out when everything else is done. Mmmmmm.



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We do a similar thing with the onions, but we also add either some soy sauce in the aluminum foil or some beef broth crystals, to add a little more flavor.

 

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Maximum Peach



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  posted on 5/4/2009 at 08:20 AM
I really love the sweet italian onions, cippolini. They are fairly small and look squaty compared to a vidalia onion. they look almost pressed down and flt but they are super sweet, even sweeter than vidalias.

 

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Zen Peach



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  posted on 5/4/2009 at 09:40 AM
quote:
I really love the sweet italian onions, cippolini. They are fairly small and look squaty compared to a vidalia onion. they look almost pressed down and flt but they are super sweet, even sweeter than vidalias.
Me too.

Roast cipollini's with balsamic glaze

About 10 cipollini onions
2-3 tbsp. extra virgin olive oil
1 tsp. herbes de Provence or fresh thyme
1 tsp fennel seed
Balsamic vinegar to taste

Preheat oven to 450 degrees. Remove paper skin and trim off ends. Toss cipilloni's in olive oil and herbs/spices to coat then place on a cookie sheet, jellyroll sheet, pie tin (something with a lip). Drizzle with remaining olive oil/herb/spice mixture some good balsamic vinegar. Roast them till tender and caramelized (about 15 minutes then turn over and do another 15 minutes on other side). If the glaze seems to be cooking down too fast lower the oven to 350 - 400. If you are a steak and onions fan these are a good alternative but they are also good just on their own.

 

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Peach Head



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  posted on 6/1/2009 at 10:02 PM
gotta love em'

 

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  posted on 7/1/2009 at 03:25 PM
well there is part of your problem deano you dont' like onions, to work, girls, beer and weed.

 

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