I finally figured out what I'm making for Valentine's Day and it's not chicken marsala (even though I have a great Cook's Illustrated recipe for it). I was setting up Good Eats to record and noticed the show on Coq A Vin was scheduled for tonight. I'd already watched that episode but remembered being fascinated by making a dish that used not one cup, nor even one bottle but TWO whole bottles of wine! Two bottles of Pinot Noir to be exact.
So, I am making the Coq A Vin. (Coq = chicken and vin = wine) Now, should I use Alton Brown's version or Julia Childs'? Whichever one I decide on, I already know I will not be using pearl onions....
There are few, very few - probably less than six - foods I cannot STAND! Among them are pearl onions, liver, and dandelion greens (another story for another day). I would probably starve before I'd eat any of these - especially pearl onions. I like sour little cocktail onions, and I love crispy rakkyōzuke (a type of tsukemono or Japanese pickle) which are a tiny, sweet whole onion often served with Japanese curry. But pearl onions...these must have been invented by the devil himself.
They pop when I bite into them and are just generally nasty. I can't stand them. I would apologize to all of you pearl onion lovers but realize my disdain for them means more for you! You can keep your pearl onions! ICK!!
P.S. I love every other type of onion known to man especially spring onions and Walla Walla Sweets (I ordered a 10# case from Cavalli's Onion Acres in Walla Walla, Washington for a ridiculously cheap price - about $12 including shipping. www.bmi.net/cavalli/ Check them out!)