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Yeh, I think I will just put in half a dozen inbetween my beetroots and hope for the best. Got about 60 so I better look for some recipes to use the rest. :)
So for me it is a big puzzle to distinguish between long onion types and true shallots. Is it simply a question of having to research it on a case by case basis? I'll admit to being perplexed. In the supermarket I'd like to be able to know if I'm getting a true shallot (treated or otherwise) or simply an elongated onion.
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