Hello, Mopar

Yep, we *love* Vadallia onions. They may well be the same onion; I don't
know. However, they have to be grown in a very specific area. There are
some farmers mad as heck that live adjacent to a farm that grows Vadallias,
but if they grow 'em, they can't sell them as Vadallias as it wasn't grown
in the "approved" area (read - control output to keep price higher).

They are really good. I've found sometimes they can be a bit strong (likely
growing conditions), but usually they are very mild. I love cutting a *big*
slab of Vadallia to put on a hamburg. Yummy!

Best regards from Rochester, NY
Jim



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"Jim Hampton" wrote:
Hello, Mopar

Yep, we *love* Vadallia onions. They may well be the same onion; I don't
know. However, they have to be grown in a very specific area. There are
some farmers mad as heck that live adjacent to a farm that grows
Vadallias, but if they grow 'em, they can't sell them as Vadallias as it
wasn't grown in the "approved" area (read - control output to keep price
higher).

Oh great..the same people that fix the utility prices are gouging me
on my onions now. What's next?

They are really good. I've found sometimes they can be a bit strong
(likely growing conditions), but usually they are very mild. I love
cutting a *big* slab of Vadallia to put on a hamburg. Yummy!

I've had a few bitter ones, but mostly when they are old. .29 cents
a pound for really big sweet ones right now..killer. It won't last
long tho. I've made onion/tomato sandwiches with them, no meat...great!

"Jim Hampton" wrote:
They are really good.

I just got this recipie from the nascar group..figured I'd share.(sounds
good)

Peel it.
Scoop out the core with a spoon.
In the hole, put a bullion cube, a slab of butter, and an ice-cube.
Wrap in foil.
Put on the grill for 30 minutes

Steveo wrote:

"Jim Hampton" wrote:
They are really good.

I just got this recipie from the nascar group..figured I'd share.(sounds
good)

Peel it.
Scoop out the core with a spoon.
In the hole, put a bullion cube, a slab of butter, and an ice-cube.
Wrap in foil.
Put on the grill for 30 minutes


all thats missing is the mushrooms stuffed inside

Keith Hosman KC8TCQ wrote:
Steveo wrote:

"Jim Hampton" wrote:
They are really good.

I just got this recipie from the nascar group..figured I'd
share.(sounds good)

Peel it.
Scoop out the core with a spoon.
In the hole, put a bullion cube, a slab of butter, and an ice-cube.
Wrap in foil.
Put on the grill for 30 minutes


all thats missing is the mushrooms stuffed inside

There ya go..maybe some cheese at the very end of cooking it. Yikes!

Steveo wrote:

Keith Hosman KC8TCQ wrote:
Steveo wrote:

"Jim Hampton" wrote:
They are really good.

I just got this recipie from the nascar group..figured I'd
share.(sounds good)

Peel it.
Scoop out the core with a spoon.
In the hole, put a bullion cube, a slab of butter, and an ice-cube.
Wrap in foil.
Put on the grill for 30 minutes


all thats missing is the mushrooms stuffed inside

There ya go..maybe some cheese at the very end of cooking it. Yikes!

Maybe even some fresh basil, a bit of crushed garlic,and tomato sauce
with fresh grated parmesiano regiano.

Damn now I am getting hungry.

Keith Hosman KC8TCQ wrote:
Steveo wrote:

Keith Hosman KC8TCQ wrote:
Steveo wrote:

"Jim Hampton" wrote:
They are really good.

I just got this recipie from the nascar group..figured I'd
share.(sounds good)

Peel it.
Scoop out the core with a spoon.
In the hole, put a bullion cube, a slab of butter, and an
ice-cube. Wrap in foil.
Put on the grill for 30 minutes


all thats missing is the mushrooms stuffed inside

There ya go..maybe some cheese at the very end of cooking it. Yikes!

Maybe even some fresh basil, a bit of crushed garlic,and tomato sauce
with fresh grated parmesiano regiano.

Damn now I am getting hungry.

Me too..I'm eating some fresh homegrown leaf-lettuce with olive oil
and vidalia onions, garlic, parma-cheese and some hydro tomatoe's.. yum!

Steveo wrote:

Keith Hosman KC8TCQ wrote:
Steveo wrote:

Keith Hosman KC8TCQ wrote:
Steveo wrote:

"Jim Hampton" wrote:
They are really good.

I just got this recipie from the nascar group..figured I'd
share.(sounds good)

Peel it.
Scoop out the core with a spoon.
In the hole, put a bullion cube, a slab of butter, and an
ice-cube. Wrap in foil.
Put on the grill for 30 minutes


all thats missing is the mushrooms stuffed inside

There ya go..maybe some cheese at the very end of cooking it. Yikes!

Maybe even some fresh basil, a bit of crushed garlic,and tomato sauce
with fresh grated parmesiano regiano.

Damn now I am getting hungry.

Me too..I'm eating some fresh homegrown leaf-lettuce with olive oil
and vidalia onions, garlic, parma-cheese and some hydro tomatoe's.. yum!

heheh hot pastrami and swiss on rye, would kill for a garlic onion bagel
with cream cheese and smoked salmon though.

Oh and I got my steaming cup of Jamaica Blue Mt coffee


--
KC8TCQ

Know thyself. If you need
help, call the C.I.A.

Steveo wrote:

Keith Hosman KC8TCQ wrote:
Steveo wrote:

Keith Hosman KC8TCQ wrote:
Steveo wrote:

"Jim Hampton" wrote:
They are really good.

I just got this recipie from the nascar group..figured I'd
share.(sounds good)

Peel it.
Scoop out the core with a spoon.
In the hole, put a bullion cube, a slab of butter, and an
ice-cube. Wrap in foil.
Put on the grill for 30 minutes


all thats missing is the mushrooms stuffed inside

There ya go..maybe some cheese at the very end of cooking it. Yikes!

Maybe even some fresh basil, a bit of crushed garlic,and tomato sauce
with fresh grated parmesiano regiano.

Damn now I am getting hungry.

Me too..I'm eating some fresh homegrown leaf-lettuce with olive oil
and vidalia onions, garlic, parma-cheese and some hydro tomatoe's.. yum!

And I forgot, Pink Floyd "The Wall" in the CD player
--
KC8TCQ

Know thyself. If you need
help, call the C.I.A.

"Jim Hampton" wrote in message
...
Hello, Mopar

Yep, we *love* Vadallia onions. They may well be the same onion; I don't
know. However, they have to be grown in a very specific area. There are
some farmers mad as heck that live adjacent to a farm that grows
Vadallias,
but if they grow 'em, they can't sell them as Vadallias as it wasn't grown
in the "approved" area (read - control output to keep price higher).

They are really good. I've found sometimes they can be a bit strong
(likely
growing conditions), but usually they are very mild. I love cutting a
*big*
slab of Vadallia to put on a hamburg. Yummy!

Best regards from Rochester, NY
Jim


Cut them thick, soak them in a little Olive oil &
Red win vinegar, season throw on BBQ

Landshark


--
That does suck..sometimes you're the
windshield..sometimes you're the bug.