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May 17, 2010



I heartily approve of your mods to the recipe, not the least of which is making the instructions a numbered list. Bravo. This recipe is definitely going in the rotation.




Re onions: Wouldn't golden be halfway between translucent and browned? Used to be a standard cooking term, I think.
But you clearly are an experienced and opinionated cook, so am not arguing with you! Rather than the cinnamon stick, I'd use a couple teaspoons of cinnamon and equal amount of allspice. Sounds like a great old recipe.


Morag - since the recipe calls for red onions, I continue to dispute the idea that they will become "golden" :) I think it's reasonable for yellow/butter cakes, sweet onions, etc. to become golden but red onions? lamb? preposterous! (I'm just giving you a hard time now.)

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