[Sca-cooks] Seasonal, Local Sweet Onions;

[grizly]

-----Original Message-----
<<<<Keeping our conversation in mind, I wanted to take some Vidalias to put
on a grill yesterday while visiting friends.  When I got to their local
supermarket (an Ingles outside of Anderson, SC), there were no Vidalias,
just a bin of "sweet onions".  <<<SNIP>>> It is a much sharper smell than
Vidalias leave, and besides them not being quite as special as a Vidalia
treated the same way, I find it interesting that this lingering smell is
one of the real things I can see a difference in.
Just thought I'd share.
Christianna>>>>>>>>>>>>>>>

The Vidalia growers' website says that the University of GA researchers do
some research (funded by the Vidalia Onion Committee) on the process and
growth of these onions.  they have a field center in the area for further
study.  Stipulating that there could be some biased results or
interpretations going on, the Vidalia website says:

"Since there are no known chemical instruments available to evaluate the
numerous flavor qualities of a sweet onion, researchers have to rely on
trained taste testers. UGA researchers estimate only one in fifty people
have the ability to provide the taste analysis required."

Mayhaps, Mistress Christianna has one such tuned tongue??  BTW, some alloys
of stainless stell will eliminate the onion orders (that's what the hand
gadgets are made of).


niccolo