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faceless
admin
Joined: 25 Apr 2006
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 Posted: Sun Apr 22, 2007 11:39 pm Post subject: |
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| I just looked it up on google and it didn't return anything on a quick glance, but I swear that's what they were called when I was a kid |
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Aja
Reggae Ambassador
Joined: 24 Jun 2006
Location: Lost Londoner ..Nr Philly. PA
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| Posted: Sun Apr 22, 2007 11:54 pm Post subject: |
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| faceless wrote: | | I just looked it up on google and it didn't return anything on a quick glance, but I swear that's what they were called when I was a kid |
At the end of the day face i am glad u hooked up with shallots  |
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faceless
admin
Joined: 25 Apr 2006
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| Posted: Mon Apr 23, 2007 12:17 am Post subject: |
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| thankshallot indeed |
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eefanincan
Admin
Joined: 29 Apr 2006
Location: Canada
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| Posted: Mon Apr 23, 2007 3:45 am Post subject: |
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| faceless wrote: | | thankshallot indeed |
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Bat
Joined: 30 Apr 2006
Location: Top of the Northern line.
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| Posted: Mon Apr 23, 2007 7:52 am Post subject: |
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| faceless wrote: | | they used to be called cyboes here - though sadly most shops have chosen to call them spring onions now. Cyboes is a great word. |
I think I remember them as Cybies(?)
Here you go (somewhere)
Sandra ( Jades mum ) was making a salad for dinner, she was missing a vital ppart of her salad ( Cybies or spring onions, whatever you choose to call them ...
kickinkurst.diaryland.com/050727_96.html - 8k - Dodatečný výsledek - |
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faceless
admin
Joined: 25 Apr 2006
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| Posted: Mon Apr 23, 2007 12:44 pm Post subject: |
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| I just asked the other bro and he said they were called either cyboes or cybies. Either way it's still a good word. |
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girldorksrule
Arrrrrrr...scurvy!
Joined: 13 Jun 2006
Location: Walkin' the plank
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| Posted: Tue Apr 24, 2007 8:12 pm Post subject: |
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| faceless wrote: | | thankshallot indeed |
How long were you planning that one? |
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6ULDV8
Joined: 30 Apr 2006
Location: USA
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| Posted: Sat May 05, 2007 10:44 pm Post subject: |
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& not a mention of pickled onions (no, not the ones that go to bars & drink too much)....
Little silver onions too... (silverskins & also called pearl onions) often found in a martini but much nicer in a butter sauce...
Worst onion I ever had was a girl called Charlotte O'Nion (not a joke either... she & her family swore her up & down it pronounced O'Nion & not onion)....
Back to cooking with the lil' buggers...
Faceless, I love the way you called them the semtex
I like to slice some up almost as thin as a rizla & some a few a bit thicker...
Do the same with Garlic...
Gently brown the lot in a little salted butter (about 2oz - 3oz), add a little rock salt & 2 tbl spoon of brown sugar...
Stir them up a bit & let them stand off the heat for about 3 min.s as they sweat off a bit the sugar & salt does it's stuff.
Then add about 3 or 4 oz of white wine to the mix...
Back on the heat to burn off the booze & reduce everything down a lil' more.
A pinch of paprika & a few fine chopped chives for added color & flavors...
Spoon this over salmon or thin slices of tender chicken breast (or over tender asparagus tips) & it's yummy.
I also use the same if I am baking oysters on the half shell but I add about 3 times the butter for oysters. |
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Aja
Reggae Ambassador
Joined: 24 Jun 2006
Location: Lost Londoner ..Nr Philly. PA
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| Posted: Sun May 06, 2007 9:52 pm Post subject: |
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that sounds good Joker
I'll deffo be paying u a visit in summer
and trying this out ..... |
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