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Democratic Pirate posted:Vinegar based coleslaw is supreme in our house. It's kind of insane how much slaw is contained within a single head of cabbage. Those are some tightly-packed leaves.
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May 24, 2024 17:15
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CommonShore posted:Here's something that has been bothering me lately - I used to use them interchangeably but I think a scallion is different to a spring onion, which to my understanding is a young onion that is harvested before it matures. They are used interchangeably here though (UK).
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May 24, 2024 18:03
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therattle posted:I used to use them interchangeably but I think a scallion is different to a spring onion, which to my understanding is a young onion that is harvested before it matures. Most types of onion called scallion or green onion or spring onion are non-bulb-forming. That is, no matter how long or in what conditions you grow them, they'll never form a bulb. But most types of green onion aren't commercially produced. The green onions that are commercially-grown are usually cultivars of A. cepa. A. cepa is the most common onion species, and A. cepa is bulb-forming. But because commercial producers don't want bulbs (if they're growing green onions), they'll select cultivars that produce more greens faster and won't form bulbs in the growing conditions they'll be in. This usually involves length of day and amount of sunlight. There are also a bunch of hybrids, which are usually still identified as A. cepa although they've been crossed with A. fistulosum (Japanese bunching onions, which are not bulb-forming). They're in theory bulb-forming, but in practice you'll hardly ever see it even in ideal conditions. So if you buy a bunch of green onions from the grocer's and put it in the ground, you'll get a bunch of green onions. Even if you let them grow as long as they want, you'll probably never get any bulb formation. Like I've grown green onions year-round for over a decade now and I've never seen a grocery store green onion produce a bulb. I've also grown a number of A. cepa cultivars selected for green onion production (like Ishikura improved) and have never seen them produce bulbs either.
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May 25, 2024 01:20
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Is there a difference between these and Korean scallions? I've seen some massive ones from Korean grocers, and nothing similar from local ones.
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May 25, 2024 01:47
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I grew a patch of walking onions last year and they've just gone buck wild this year, maybe because we've had so much rain. These fuckers are tall, like seriously 3'. Here's a picture of my boy (16 months) for scale, the onions are menacingly towering over him.  Please ignore all the curly dock and assorted nasty plants, this house's garden has a pretty intense seed bank and I have not much time for it lol. Wonder how many bulbils they're going to make.
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May 25, 2024 05:23
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Eeyo posted:I grew a patch of walking onions last year and they've just gone buck wild this year, maybe because we've had so much rain. These fuckers are tall, like seriously 3'. That’s the stuff Koreans mean when they say green onion
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May 25, 2024 05:51
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The green part is tasty but hard to work with. It’s just these gigantic hollow stems and they’re kinda slimy on the inside and curl up if they’re cut down the length.
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May 25, 2024 06:23
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Yeah, and you need to make sure they're clean, all the ones we've bought lately have had grit inside the tube. The longer I'm without onions the more I hate the taste. I can't even have spring onions as a garnish now. Some sort of poison reaction, "no don't eat that, that taste makes you sick!"
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May 25, 2024 08:07
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btw as someone who grows this stuff I was asking to make sure that there was no specific nomenclature that my own vocabulary is violating - I tend to use "green onion" for the general ingredient in the kitchen, "scallion" for the non-bulbing plant, "green onion" / "onion greens" for the greens of the bulbing varieties, and spring onion for volunteer overwinter growth.
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May 25, 2024 13:41
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Shooting Blanks posted:Is there a difference between these and Korean scallions? I've seen some massive ones from Korean grocers, and nothing similar from local ones. I grow a Japanese variety called Ishikura Improved and they routinely grow to just under a metre long. I just let them be, but a common way to cultivate them is to keep mounding up soil around them as they grow, so they'll produce more of the white part of the onion. You can get 'em so they're almost half and half. What's the name of the Chinese dish that's blanched tripe that you slide over a green onion like a condom and then grill? Good for that kind of thing. Eeyo posted:I grew a patch of walking onions last year and they've just gone buck wild this year, maybe because we've had so much rain. These fuckers are tall, like seriously 3'. If you're wanting them to form bulbs, you're better off harvesting the scapes—onions that bolt tend to not produce bulbs, or produce weaker/smaller bulbs if they do.
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May 25, 2024 22:02
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im learning so much about onions today
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May 25, 2024 22:12
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prayer group posted:im learning so much about onions today
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May 25, 2024 23:03
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| # ? May 26, 2024 00:02 |
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Yeah, I live in a strongly scallion/spring onion interchangeable place, and the idea of making a fuss about whether the bulb of the onion could potentially grow into an onion is extremely laughable. No-one could, or ever would care about something so stupid and trivial. They all taste good they all grow into delicious salad onions.
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May 25, 2024 23:40
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