Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
Three cheers for Vidalia onions.
Sixteen boos for red onions! nobody in my family can tolerate them even after all the tricks I've tried.
There are several varieties of red onions. They are just like people. Some good only for cooking as the pungent level is very high. This being caused by sulfur content. Then there is the Red Granex. Vidalia onions are the yellow granex. The red granex is just as sweet and mild when grown on the same type low sulfur soil. Sometimes the red granex is called by it's nick name the red hamburger onion. The red Italian onion will bring tears for a few days.
The granex strains of onion were developed by a Texas University. The proper name for them all is preceded by Texas, red, white, & yellow.
I remember when we first got the TX grano the predecessor to the hybrid granexes.
The major imporvenment in the granex hybrid is sweetness as well as more single cores.
Onions are labeled as short day and long day. Short days usually being sweet and long days being for storage and cooking. One exception to the long day not being sweet is the Walla Walla and the storage life is very short.
Short day only means the variety needs shorter days of sunlight and the long day onions grow farther north where the hours of sunlight each day are longer.
Right now I need to slice some as I have a hamburger on hold.
In one of the health food emails I get the onion is one of the few "white" veggies considered not to spike the blood sugar. They do cause me grief when I get into them and eat about 3 very large onions at once. The old story goes like this. Eat an apple a day and keep the doctor away but an onion a day and everyone away.
Ah ha, me too. I don't even have to eat a lot, if I eat a smaller amount every day for 3 or 4 days in a row they seem to accumulate in me.
I love to roast them with some carrots. I can eat an entire roaster pan in a day. But then kitty refuses to sleep under the covers.
[quote=Nomadicus;31110731]There are several varieties of red onions. They are just like people. Some good only for cooking as the pungent level is very high. This being caused by sulfur content. Then there is the Red Granex. Vidalia onions are the yellow granex. The red granex is just as sweet and mild when grown on the same type low sulfur soil. Sometimes the red granex is called by it's nick name the red hamburger onion. The red Italian onion will bring tears for a few days.
The granex strains of onion were developed by a Texas University. The proper name for them all is preceded by Texas, red, white, & yellow.
I remember when we first got the TX grano the predecessor to the hybrid granexes.
The major improvement in the granex hybrid is sweetness as well as more single cores.
Onions are labeled as short day and long day. Short days usually being sweet and long days being for storage and cooking. One exception to the long day not being sweet is the Walla Walla and the storage life is very short.
Short day only means the variety needs shorter days of sunlight and the long day onions grow farther north where the hours of sunlight each day are longer.
Right now I need to slice some as I have a hamburger on hold.[/quote]
Wow, Nomad - thanks for this great knowledge! It's really good to know! I hope I remember it all for a long time....
I have noticed that when I cut onions these days (within the last couple of years) that they don't bring tears to my eyes. I buy onions from the same store - maybe, I will try them from a competitor and do my darndest to plan my next trip into town to coincide with the Farmer's Market.
Well, I LOVE raw onions. I can eat them like apples...
When I make a cold cut sandwich, I usually peel an onion, and eat it with the sandwich. You got the picture.
And I am not talking about the Texas sweet onions - just the regular, red or white.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
