Razors Edge ★ Posted August 5, 2020 Share #1 Posted August 5, 2020 Apparently, red onions from Cali-effing-fornia are suspected of carrying salmonella, so all onions are being recalled WTF? Apparently, you can cook them to 165o and they are safe to eat. Can't say I have ever checked the temp on onions I am cooking. Link to comment Share on other sites More sharing options...
groupw Posted August 5, 2020 Share #2 Posted August 5, 2020 I guess we will be going to the veggie stand north of town again. Link to comment Share on other sites More sharing options...
jsharr ★ Posted August 5, 2020 Share #3 Posted August 5, 2020 Everyone knows that Texas SuperSweet 1015Y are the best onions in the world. Link to comment Share on other sites More sharing options...
Kzoo Posted August 5, 2020 Share #4 Posted August 5, 2020 49 minutes ago, jsharr said: Everyone knows No we don't Link to comment Share on other sites More sharing options...
Dirtyhip Posted August 5, 2020 Share #5 Posted August 5, 2020 Red onions, meh Thankfully, it was not Vidalia. 1 Link to comment Share on other sites More sharing options...
Razors Edge ★ Posted August 5, 2020 Author Share #6 Posted August 5, 2020 1 minute ago, Dirtyhip said: Red onions, meh Thankfully, it was not Vidalia. Although red onions distributed in the U.S. and Canada by California onion grower and packer Thomson International seem to be the culprit, the company says it has recalled all onions—red, white, yellow, and sweet—because of the possibility of cross contamination. 1 Link to comment Share on other sites More sharing options...
Dirtyhip Posted August 5, 2020 Share #7 Posted August 5, 2020 2 minutes ago, Razors Edge said: Although red onions distributed in the U.S. and Canada by California onion grower and packer Thomson International seem to be the culprit, the company says it has recalled all onions—red, white, yellow, and sweet—because of the possibility of cross contamination. Fuck. I tend to eat those raw on burritos and salsa Link to comment Share on other sites More sharing options...
Airehead Posted August 5, 2020 Share #8 Posted August 5, 2020 Ok, local stand it is then. Link to comment Share on other sites More sharing options...
Razors Edge ★ Posted August 5, 2020 Author Share #9 Posted August 5, 2020 1 minute ago, Airehead said: Ok, local stand it is then. Yep - that's just an E. coli risk! 1 Link to comment Share on other sites More sharing options...
ChrisL Posted August 5, 2020 Share #10 Posted August 5, 2020 Not sure if you guys are following a Covid break out in the CA Central Valley which is where these onions come from. These farm workers are getting hit hard as they really are not properly social distancing and the produce growers aren’t really taking necessary steps to prevent break outs. Many of them are probably illegal immigrants and are leery of sealing help for fear of deportation. Anyway Covid is taking off within our farm workers and I wouldn’t be surprised if we see the prices of CA grown produce increase soon. Link to comment Share on other sites More sharing options...
ChrisL Posted August 5, 2020 Share #11 Posted August 5, 2020 1 hour ago, Dirtyhip said: Red onions, meh Thankfully, it was not Vidalia. I prefer Vidalia & white onion but red onion, fresh vine ripened tomato & some balsamic is the bomb. About the only time I eat red onion is with fresh tomato. Link to comment Share on other sites More sharing options...
MickinMD ★ Posted August 5, 2020 Share #12 Posted August 5, 2020 I do red onions when it will dress up a salad or other dish at a group gathering. Otherwise it's Vidalia or similar sweet onion. Tonight I have the 2nd half of last night's dinner: I chopped-up, pan-fried, then added about 3/4 of a medium sized sweet onion to Kraft Creamy Mac & Cheese to which I also added a handful of shredded Cheddar. Yum - went great with juicy, baked chicken thighs (400° for 40 min. to ensure crispy skin) seasoned with Weber BBQ rub and with stewed tomatoes. Link to comment Share on other sites More sharing options...
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