Hey, Rabrrrrrr, what did you have for lunch?

[Rabrrrrrr]

Well, today I had some old mushrooms in the fridge so I thought, hey, I could cook these up and snack on 'em while I make a big ol' vat of my own special clam chowder.

So, one thing led to another, and I ended up with sauteeing a bit of a french onion (the name of which escapes me) in butter, then adding the shrooms (the name escapes me now - not the white button ones, but the darker ones - crimini?), cooking for a spell, then tossed in a few dashes of worcesteshire sauce, and some sliced up salami I had leftover, got it nice and hot, then tossed in some finely chopped gouda and about a 1/8 cup half and half. Poured it all out into a bowl, and ate with the butt end of a loaf of italian bread.

YUM YUM! Ended up not being a snack, so I came to the computer and ate and typed. And here I am!

PLEASE help find the name of the onion I used! It's not a shallot, but tastes similar to one. It's a long ovoid, maybe 4-5 inches long, like a smallish and disproportionate football. They're wondeful to cook with, but I can't bloody think of the name, and I did a bunch of google searching, and couldn't come across it. I think it starts with an E, and is maybe something to "echelon", but I don't think it's escallion, if that's even a word.

Fairway supermarket says they're French, and I've never seen them anywhere else but there. I imagine only gourmet shops would carry them.

[La_Serpiente]

1. Sorry, I don't know the name

However, that sounds like a tasty lunch. Sabe a gloria!!!!

As for me, I am going downstairs to the cafeteria to have myself an omlette.

[Kellanved]

2. I'd say "echalote"

But that's just French for shallot.


Edit: spelling.

[prolesunited]

3. And all I had

were some almonds and a small bag of Glenny's Soy Crisps. :-(

Will you come cook dinner for me? :hi:

[Rabrrrrrr]

16. If you pay my airfare and room and board and provide the martinis,

I'll come cook for you!

[Droopy]

4. Sounds a lot better than what I'm having

I'm having philosophy for an appetizer with statistics as the main course. All washed down with a bucket of diet coke. I've just finished the philosophy and it was rather bland and now I'll move on to the statistics which promises to taste horrible judging by the sampling I got in class on Friday.

[foo_bar]

5. what's in a name?

The french word for shallot is échalote.

Edit: #2 wins.

[La_Serpiente]

6. Is this what it looks like?

Echalote:



Echalote

[foo_bar]

7. it's just the french word for shallot

same species, "Allium ascalonicum", if my random Google-rogering is correct.

[Rabrrrrrr]

10. No, not like that. They're not shallots

They are elongated like a football, but not so wide, and about 4-5" long.

Here - I took a picture of one:



that's a shallot on the bottom, and the mystery thing on the top.

[foo_bar]

11. the pronunciation is eerily similar to "echelon"

Shallots are classified into two groups based on shape: pear-shaped, often called the French-type, and round...

Both round and French-types produce 1- to 2-inch-diameter bulbs. Some excellent varieties of French-type shallots include 'French Demi-Long', with copper-colored skin and purple-tinged white flesh, 'Gray', with papery gray skin and creamy purple flesh, and 'Pikant', a good keeper with mahogany skin and red flesh.
big url

[Rabrrrrrr]

13. bitchin'!

Too bad I can't get the pictures to show. I'm sure it's definitely of the shallot family.

But Fairway, at least, has a special name for it. Wish I cuold remember. These might be the "Dutch Yellow" variety, since they have a yellow coat and white skin.

thanks!

[Kellanved]

12. The upper one is what I'd call a shallot.

Guess there are several Onions called "shallot".


Edit: foo_bar answerered it.

[Rabrrrrrr]

14. Hmm... see, the bottom one is what I've always known as a shallot

and see labeled as shallot in all the grocery stores here, and at home, and by all the vendors at the green market.

Sigh, naming of foods is not always consistent, to say nothing of all the "local" terms that one might come across.

[alwynsw]

8. No uck on the onion name

but I had a barbecued prok pig sammich and a long neck beer. (Description courtesy of Lewis Grizzard.) It's a southern thing.

[Rhiannon12866]

9. Sounds great to me, as well! I love mushrooms

and could easily live on them. Crimini are the ones which are the same size as button muchrooms, but darker, with a richer flavor. They are actually baby portabello mushrooms, FYI. You can cook for me, anytime!:hi:

[Rabrrrrrr]

15. Yes - I love 'em!

Won't go back to white mushrooms EVER.

And oddly, the criminis aren't that much more expensive, but have four times the taste.

[Rhiannon12866]

17. I got a gardening catalog yesterday

and they have kits for growing different sorts of mushrooms. Portabello is one of the varieties, so I imagine if you pick them when they are small, you end up with criminis. I've always wanted to grow my own. I could avoid a trip to the store and always have fresh mushrooms on hand. What do you think?:shrug:

[Rabrrrrrr]

18. I say go for it!

I've also seen kits for growing your own shiitake mushrooms. That's always been tempting, but I don't want the responsibility. Easier to go buy them.

[Rhiannon12866]

19. Okay! I'll let you know if it's worth the trouble

I also have always wanted to grow my own fresh herbs, as well. So much more convenient than hoping they have what you want when you go to the store, especially around here, and they are often quite wilted. So far, I have grown only basil. I LOVE home-made pesto sauce!:loveya: