[Sca-cooks] Vidalia nionions...

[AnnaMarie]

Aggghhhh,........  WHERE DID YOU GET BOILED PEANUTS IN MONTANA!!!!!

I *adore* those things and haven't had any in probably 18 or 19 years!!!!!
I tried making them myself once but it was vile.  I think it's something in
those large black oil can thingies that makes them so damn good!!!

If you've got a source for them in Missoula you'd better share or I'll
tangle *all* your floss!!!  I'll beg, I'll cajole, I'll even bring you
candied ginger, *Australian* candied ginger!!!!  which is very much the
best....  all my chocolate.....  biscotti....  beef jerky..... *ANYTHING YOU
WANT*

Whine;..........

Kristianne
Wolf Song Day Spa & Herb Shop

----- Original Message -----
From: "Sue Clemenger" <mooncat at in-tch.com>
To: <sca-cooks at ansteorra.org>
Sent: Tuesday, June 18, 2002 9:07 PM
Subject: Re: [Sca-cooks] Vidalia nionions...


> 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
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