[Sca-cooks] Vidalia nionions...

[Sue Clemenger]

They're also good roasted with a decent sprinkle of balsamic vinegar and
some salt and pepper.....
--Maire, the almost-certifiable yankee who actually *tried* boiled
peanuts for the first time a few weeks ago--they're *weird*...remind me
of very vaguely peanuty beans of some sort.  Edible, but not
addictive....


Christine Seelye-King wrote:
>
> In the mean time, the traditional method for summertime vidalia consumption
> is to bake (either in an oven or on a grill) a foil-wrapped onion that has
> been peeled and sliced almost all the way through into quarters.  The
> addition of a pat of butter is all that is really necessary, but a bit of
> chicken or beef boullion concentrate is also a tasty addiiton.

<snipped>

> Next, we'll have you eating boiled peanuts!
> Christianna