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R&D guy
Join Date: Sep 2007
Location: the border between the states of inebriation & confusion
Posts: 2,038
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Overall, I use RED (and scallions) more than yellow or white. Great raw or cooked.
But given the choice between yellow or white for cooking, I would pick yellow for the stronger flavor.
I LIKE onions.
It drives my wife a bit nuts because she is from an Italian family and she likes garlic a lot when cooking and doesn't think that much of onions, and my opinion is the opposite.
Last edited by dw1; 04-01-2014 at 04:12 AM..
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