Food I've just tried

Post by **faceless** » Sun Apr 22, 2007 11:39 pm

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

Aja · Post by **Aja** » Sun Apr 22, 2007 11:54 pm

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

Post by **faceless** » Mon Apr 23, 2007 12:17 am

thankshallot indeed

Post by **eefanincan** » Mon Apr 23, 2007 3:45 am

faceless wrote:thankshallot indeed

Bat · Post by **Bat** » Mon Apr 23, 2007 7:52 am

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 -

Post by **faceless** » Mon Apr 23, 2007 12:44 pm

I just asked the other bro and he said they were called either cyboes or cybies. Either way it's still a good word.

girldorksrule · Post by **girldorksrule** » Tue Apr 24, 2007 8:12 pm

faceless wrote:thankshallot indeed

How long were you planning that one?

6ULDV8 · Post by **6ULDV8** » Sat May 05, 2007 10:44 pm

& 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.

Aja · Post by **Aja** » Sun May 06, 2007 9:52 pm

that sounds good Joker

I'll deffo be paying u a visit in summer

and trying this out .....