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Is there any product with less truth in advertising?


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Depends.

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A good Vidalia is actually pretty sweet.


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We have "Noonday Onions" here that are a lot less hot and don't make your eyes water when cutting them. Also have to "10-15" onions from down in the valley that are pretty sweet for a onion.


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Sautéing em’ concentrates the natural sugars in em’ and they’ll eventually caramelize and turn golden brown...they’re pretty sweet then. Love em’.


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Originally Posted by Poconojack

A good Vidalia is actually pretty sweet.

grin

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If a person could cut into them at the store to check it could take the "depends" out of it. If it's truly sweet, I pay for it; if it isn't, it stays.


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Walla Walla sweets, eat them like an apple.


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Originally Posted by coobie
Originally Posted by Poconojack

A good Vidalia is actually pretty sweet.

grin


I worked for a guy that would haul his cattle to West Auction(IIRC) in Texas, then rather than bring his trucks back empty would run into mexico load up with onions and drop them offf in Vidalia, GA.........

smile


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Originally Posted by Poconojack

A good Vidalia is actually pretty sweet.


https://www.latimes.com/archives/la-xpm-1990-05-31-fo-680-story.html


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Originally Posted by Pharmseller
Walla Walla sweets, eat them like an apple.

This side of the Rockies, you can pretty well depend on a Walla Walla Sweet to be exactly as advertised. You throw about a 1/2 inch slice on a burger.

But they don't store well on the kitchen counter or in the 'fridge.

About 30% of US onion production comes from within a 30 mile radius of where I sit in Eastern Oregon. The growers got hold of Walla Walla Sweet onion seed. But Walla Walla Sweet is trademarked by the Walla Walla Growers Assn.

So locally grown sweet onions are in the store labeled as "Oregon Super Sweets" or labeled with the grower's name as a "Sweet".

Vidalia is popular for it's flattened shape as well as its flavor. It was developed for the hamburger industry so there is little waste from cutting off the top and bottom of the bulb. The sweetest of Vidalias are sourced from low sulfer soils.


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Originally Posted by Muffin
Originally Posted by coobie
Originally Posted by Poconojack

A good Vidalia is actually pretty sweet.

grin


I worked for a guy that would haul his cattle to West Auction(IIRC) in Texas, then rather than bring his trucks back empty would run into mexico load up with onions and drop them offf in Vidalia, GA.........

smile

Probably 10-15s


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Give me the old fashion white onion, my taste buds thank you.


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Roast a Vidalia in the smoker for a few hrs...just oooozes sweetness

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Originally Posted by 284LUVR
Originally Posted by Poconojack

A good Vidalia is actually pretty sweet.


https://www.latimes.com/archives/la-xpm-1990-05-31-fo-680-story.html

12.5 % sugar! Sounds like it meets advertisement.
Quote
The Vidalia onion is an ordinary yellow onion that develops an extraordinary sweetness. The Vidalia onion found at your local grocery each spring is so mild and sweet that it can be eaten like an apple. Vidalias contain an average sugar content of 12.5 percent -- that's sweeter than Coca-Cola.Jun 16, 1999


I have seen late season sugar beets processed which were bouncing around 12% sugar content.


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"Probably 10-15s"

10-15 means October 15. It's the harvest date,

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Originally Posted by Idaho_Shooter
...
12.5 % sugar! Sounds like it meets advertisement.
[quote]The Vidalia onion is an ordinary yellow onion that develops an extraordinary sweetness. The Vidalia onion found at your local grocery each spring is so mild and sweet that it can be eaten like an apple. Vidalias contain an average sugar content of 12.5 percent -- that's sweeter than Coca-Cola.Jun 16, 1999



The ones that we get around here must sell their sugar content to Coca-Cola before arriving on the shelves.


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Baked Vidalia's are sweet and delicious with a steak. Core out the middle; stuff with butter. Few dashes of Worcsestershire. Seasoning of choice. Wrap in foil and bake in oven like potato or ; better yet, on a Big Green Egg and let the bottom caramelize a bit. This and some sautéd Chitakes on my Ribeye, please. Thank me later

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Onions from Washington?

lol

Whut in the heyall?

Suppose yall got peaches and pecans too?

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I've found most onions to be fine when cooked, I would like to have a slice of raw onion on a sandwich without my eyes watering and my nose running.


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