February 05, 2005

Food for Thought

Today a lesson in the often confused

scallion.jpg scallions and shallots shallot.jpg

size of shallot.jpg
Some idea of the size of a shallot.

shallot peeled.jpg

As you can see, a shallot is not a scallion (which is one and the same as a green onion. Although, in Austraila they are referred to as shallots). Typically, shallots are placed with or near the garlic in the produce department of a market. They are far more flavorful, less time consuming to peel and chop, and more easily digested than any other onion family member.

Succinct definitions here. Interesting history here.

Posted by Rae at February 5, 2005 02:22 PM | TrackBack

Put fish, garlic and shallots together in any meal and you will have nasty breath for at least 24 hours. But it is worth it!

Posted by: R at February 5, 2005 07:08 PM

Francis can smell my breath for days after I've had garlic.

Posted by: Nicole Prescott at February 5, 2005 10:48 PM

Oh, I am so sorry, dear. I promise not to make you accountable for breath that I created :D

Nicole, we would be prepetually garlic-smelling here , then. We have garlic at least four times a week.

Posted by: Rae at February 6, 2005 12:34 AM
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