Onions, garlic and leeks

[y_p_w]

Everything in the onion family is healthy due to antioxidants, mineral content, and anti-inflammatory properties. They help lower triglycerides and prevent blood clots. They are also effective for indirect birth control and crowd control.

Sure. I've seen a few places that have young red onions that are used like green onions. I guess some are called spring onions.

In Asian cooking, green onions are ubiquitous. The Chinese language is set around that. The word for green onion/scallion is 葱 (cōng) while the words for onion are 洋葱 (yángcōng), which literally means "foreign scallion".

 

[vavavroom]

Sure. I've seen a few places that have young red onions that are used like green onions. I guess some are called spring onions.

In Asian cooking, green onions are ubiquitous. The Chinese language is set around that. The word for green onion/scallion is 葱 (cōng) while the words for onion are 洋葱 (yángcōng), which literally means "foreign scallion".

I love green onions, scallions, and chives. And let's not forget leeks. Cream of potato soup with leaks and some chopped bacon is fantastic.

 

[53' Stude]

I often chop onion and bacon finely and fry and render until brown and crispy. Then use that as a topping for mashed potatoes. Also great on Brussels sprouts. Bacon and onion, what could be better?

 

[y_p_w]

I love green onions, scallions, and chives. And let's not forget leeks. Cream of potato soup with leaks and some chopped bacon is fantastic.

Leeks are tough though because they pick up so much dirt and have to be washed thoroughly. I'll see some green onions with a bit of dirt, but nothing quite like all the soil that gets into the folds of leeks.

The green parts are edible but they take a little more time to cook. This is an Asian style stir-fry.

A Chinese friend introduced me to this kind of spicy preserved pork. I had to look it up and it's called "la rou" which means "spicy (hot) meat". I believe the language has a specific word to describe the heat of chili pepper. It's pork belly that's been cured to the point where it's really dry. OK - found a photo.

 

[Passport1]

When I was a young stud and concerned about my health, I'd eat lots of food with onions and garlic. I quit that when I realized my future required I'd also have to meet women.

 

[y_p_w]

When I was a young stud and concerned about my health, I'd eat lots of food with onions and garlic. I quit that when I realized my future required I'd also have to meet women.
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Most of the garlic I get is California garlic, which usually has the roots intact. Shaving off the roots is typical of garlic imported from China, although it's not always the case. Once I was just driving on US-101 while the Gilroy Garlic Festival was going on, and the garlic smell was very apparent even a mile away.

 

[AZjeff]

Question for you guys who eat lots of garlic, leeks, etc., is there something to neutralize your breath or is it just tough luck for anyone within 5 feet? Serious question.

We drove past/through Gilroy one time and the smell was eye watering.

 

[vavavroom]

Use a tongue scraper, floss, brush your teeth and tongue, gargle with chlorhexidine mouthwash. Then chew parsley and pop in a dozen mints. Try chlorophyll gum. All this will take the edge off. You will still ooze the funky smell from all your skin's pores.

 

[y_p_w]

Question for you guys who eat lots of garlic, leeks, etc., is there something to neutralize your breath or is it just tough luck for anyone within 5 feet? Serious question.

We drove past/through Gilroy one time and the smell was eye watering.

Leeks are actually quite mild. Cooked onions frankly aren't too bad.

However, garlic is persistent. It gets into the bloodstream and one will sweat and pee that smell. Probably wasn't that bad when I was at the Gilroy Garlic Festival since most become nose-blind to it with that much in the air. Listerine used to be a sponsor where they'd hand out their Pocket Pak of their strips, but that would just mask the odor. We've got a few garlic speciality restaurants around here. The most famous is The Stinking Rose in the North Beach area of San Francisco, but there's another one in a suburb called Magic Garlic.

Apparently the sharp taste (I've bitten into raw garlic) comes from the release of allicin from the breaking of the cell walls, so it really needs to be crushed. When it's cooked, it's supposed to denature the enzyme that produces allicin and there will be less.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6271412/

 

[andyd]

Onions, garlic, peppers of all sorts, scallions are staples in the kitchen. Son makes a mean vichyssoise too

 

[Malo83]

My three favorites , Garlic, Red onions and Green onions, onions i'll eat raw.

 

[Tom NJ]

I have 360 garlics in the ground and will be planting 360 onions in two weeks. I figure I'll live till 110!

 

[Duffyjr]

Unfortunately I married someone that doesn't like onions so I've learned to live with out them. I still buy one now and then especially when the Vidalia sweet onions come around and when we eat out I have them pile them on.

When we first moved in our house there was a little patch of chives growing but it didn't take long for her to rip them out. Pick your battles I guess.

 

[PandaBear]

I left a raw chopped onion in a bowl yesterday for 1 hr between cooking prep, the whole house smell like onion, both my wife and I had headache and my daughter's face turned into rashes.

I cannot eat raw onion, maybe a few drops of green but nothing raw preferred.

 

[PandaBear]

Leeks are tough though because they pick up so much dirt and have to be washed thoroughly. I'll see some green onions with a bit of dirt, but nothing quite like all the soil that gets into the folds of leeks.

The green parts are edible but they take a little more time to cook. This is an Asian style stir-fry.

A Chinese friend introduced me to this kind of spicy preserved pork. I had to look it up and it's called "la rou" which means "spicy (hot) meat". I believe the language has a specific word to describe the heat of chili pepper. It's pork belly that's been cured to the point where it's really dry. OK - found a photo.

That 2 words doesn't mean spicy meat, it means waxed meat (pork is the definition of meat when they didn't say what kind, I know in South Asia it is default to chicken).

 

[Al]

I got off my BP medication by eating less sodium and taking 3 of these per day:
https://cdn.shopify.com/s/files/1/0066/7569/3639/products/NM1441P600GarlicRight_520x.jpg?v=1589476683

 

[53' Stude]

Al: where did you get these at? Thank You sir

 

[vavavroom]

Peanut butter sandwich with thinly sliced onions. I don't know anyone else who likes that.

 

[MrPlow]

I've recently discovered that raw garlic takes away 90+% of my back and knee pain the day after eating a whole raw clove. I have no idea how this happens, but it works consistently. Unlikely to be placebo effect for several reasons: first being that I never got a placebo effect from the countless things I've done for back pain even when fully expecting them to work, and secondly being that I took the garlic for other reasons and had 0% expectation or even a slight hint that it would have any effect on my pain levels. It's like changing out the windshield wiper blade and suddenly your engine's radiator stops dripping coolant for a day.

If you ever decide to eat a whole raw clove of garlic, it's important to drink lots of water with it. I pop the whole clove into my mouth and sip a bit of water into there and start chewing. Once chewed, I quickly wash it down with more water. Since the chemicals in garlic are extremely water soluble, they wash out of the mouth easily with little residual taste. It's very important to drink a few glasses of water to make sure the garlic doesn't burn the stomach.

 

[Malo83]

Love,Love, Love big red onions and green onions, i'll eat 5/6 green onions with dinner and if no green onions cut up a big red onion into quarters and eat raw. The bigger the red onion the sweeter, local Asian market always have the bigger green onions, buy 3/4 bunches and throw them in the fridge.