[Sca-cooks] Seasonal, Local Sweet Onions;

[King's Taste Productions]

You know, I thought about the stainless steel trick after the fact.  It
does indeed work like a charm, I teach it to students all the time.  I
can say that even after bathing the dog and taking a shower, I can still
faintly smell the onion residue on my hands.  
I am a 'super smeller', my mom is too.  UGA needs taste testers, eh?
I'd eat Vidalias for them.  Usually tests like that are for new chemical
flavors, I wouldn't go near one of them on a bet.  But helping to
quantify the flavors of a sweet onion?  I might just be up for that.
What was that website, nic? 
:)
Christianna 'the nose'



-----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