Why haven't you taken the leekpill yet?
>>21790743>dude just eat $20 worth of leeks instead of $2 of onions and you'll get the same amount of nutrients!
>>21790743I'm not so poor/stupid that I need to maximize the amount of vitamins I eat by autistic-ly analyzing and optimizing every food I eat
>>21790743>more expensive>don't keep as long>have to wash after cutting to get the dirt out>weaker flavorThat's why
>>21790743because they're like 1-2 bucks each and full of dirt
>>21790743>>21790759They are more expensive and annoying to use, but one notable very real use for them is in traditional French recipes. Like, 14th century pre-aristocratic culinary era traditional. There's been a weird claim made sometimes that 'modern onions weren't available back then and it's been mistranslated from Leek to Onion' but that isn't true at all. Rather, as many recipes suffered from back then, they used very general terms for foods than then got simplified and repeated over centuries, disconnecting the recipe from it's original context.This is most problematic in recipes that traditionally used "Ail" as a catch-all, assuming the cook following the recipe to understand the context of the dish in that era to know whether that means Garlic or Onion (and what type of onion, importantly!) to use in that context. This is a huge issue for us trying to make them nowadays! A pretty big chunk of those old recipes call specifically for "Small onions" or "Green onions", referring to Shallots and Scallions respectively - over time, a tragic amount of these were improperly contextualized to just "Onions".The short of it is, the use of Leeks is warranted more often than anticipated in many dishes, and when fine-tuning a dish, has its place in R&D runs just outright replacing other alliums in testing. If you actually care about cooking and exploring it and expanding your palate you should be playing around with all the alliums you can get your hands on, because they all fit together similarily enough to give you another level of control over your dishes
>>21790743And then you realize than one spoonful of beef liver outcompetes eating a whole field of fucking leeks anyways.
>>21790815>only for the small tradeoff of canceryeah i'll stick with my leeks man
>>21790806A better way to put this I should've included is that you should look at Onions the same way you look at Potatoes. Whereas with Potatoes you're concerned about the spectrum/ratio of water and starch content, Alliums let you control the sweetness, pungency, intensity of the flavor, 'spiciness', freshness. People will be extraordinarily deliberate in how they use the whites vs. the greens of a scallion, but don't give that same thought to any other alliums.
>>21790806Leeks are used in a bunch of different dishes here in Germany. Often in addition to regular onions even since they have a completely different flavor profile.
>>21790822Yep, Suppengrun! The joy people across the world could find realizing Mirepoix differs country-to-country and even intranational by region. Similar case in Poland, all-time classic blunder of trying to make traditional polish vegetable filling for perogies and not using leeks in the Wloszczyzna ruining the entire batch with normal onions
>>21790819Post wrists
>>21790848>t. angry meat-eating brownoid
>>21790806thanks chatGPT
>>21790819Since when is beef liver carcinogenic?>inb4 all meat is
>>21790864100% autism generated thank-you very muchi have degrees in agriculture and food history and am working towards a food science BA
>>21790885thanks educated anon
>>21790885Very cool, gl with your studies
>>21790743I am like 75% likely to get a dead rotting moth in between leek blades every time I get one
>>21790829I'd prefer if Suppengrün would contain parsley root like in Poland too.
>>21790885ahhh this must be one of those "professional student" milliennials i hear about that are scared to enter the workplace
>>21792461assuming anyone wants to hire someone with 2/3 useless degrees
