• February 18, 2019, 05:03 AM
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Author Topic: Red onion Base  (Read 139 times)

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Offline fitdog

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Red onion Base
« on: February 05, 2019, 01:34 PM »
Has anyone mane a base using red onion or aty least a few thrown in? I did a few batches that were around 25% red onion and found them very good and quite sweet. Interested to hear your thoughts.

Online Peripatetic Phil

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Re: Red onion Base
« Reply #1 on: February 05, 2019, 01:49 PM »
Yes, I have used them, but not normally by choice — only if I have run out of brown, in fact.  They seem to break down less easily, and I don't feel they add anything special to a base — I prefer to reserve them for side dishes such as onion, tomato and coriander salad.  To answer your earlier question about black cardamom — never in a base, but often in a whole garam masala. Fresh curry leaves I normally get them from a good oriental grocer — even K W Bros in Plymouth have them, and K W are nowhere near as large as (e.g.,) See Woo.

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« Last Edit: February 05, 2019, 05:46 PM by Peripatetic Phil »
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