/ck/ - >Have medieval peasant's palates >Enjoy the sharp - Food & Cooking


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Anonymous
09/22/25(Mon)22:14:28 No.21615164

File: onyo.jpg (1.98 MB, 2122x1415)

Anonymous 09/22/25(Mon)22:14:28 No.21615164

>Have medieval peasant's palates
>Enjoy the sharp flavor of raw onions
>Noticed that SEA cuisines love to add raw shallot at the end to add that sharp bite
>Looks like my jam
>Bought shallots
>Sliced and added to my freshly made pasta puttanesca
>The residual heat of the sauce was enough to kill the raw allium flavor of the shallot
>Day ruined
Which kind of onion is the most "durable" as in its raw flavor can withstand the most heat before dissipating?

Anonymous
09/22/25(Mon)22:19:22 No.21615177

Anonymous 09/22/25(Mon)22:19:22 No.21615177

File: allium abduction.jpg (190 KB, 1024x1024)

190 KB JPG

>>21615164
you should use green ognon for things like this anon.

Anonymous
09/22/25(Mon)22:21:38 No.21615185

Anonymous 09/22/25(Mon)22:21:38 No.21615185

>>21615177
I'm gonna stick my thing in your green onion

Anonymous
09/22/25(Mon)22:23:54 No.21615188

Anonymous 09/22/25(Mon)22:23:54 No.21615188

>>21615185
it's not green

Anonymous
09/22/25(Mon)22:33:51 No.21615201

Anonymous 09/22/25(Mon)22:33:51 No.21615201

>>21615164
white onions. not the yellow, the white ones. Mexicans use them all the time and they can be harsh.

Anonymous
09/22/25(Mon)22:39:16 No.21615210

Anonymous 09/22/25(Mon)22:39:16 No.21615210

Why stop... at just one type...

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