The Real You
Some say that we are like onions and that with time we pull back the layers to get to the real you. But with about fifty different varieties of onions which are we before we begin to peel back the layers? Onions very pungent vegetables in any variety and if you are a chef like myself, with the proper heat (tribulation) we become sweet. Funny, we sweat to become sweet so I guess in some ways we are like the onion but again we have:
Viladia - It is an unusually sweet variety of onion, due to the low amount of sulfur in the soil in which the onions are grown.
Spanish - Yellow onions are full-flavored and are a reliable standby for cooking almost anything. The red onion, with its wonderful color, is a good choice for fresh uses or in grilling and char-broiling. White onions are the traditional onion used in classic mexican cuisine, they have a golden color and sweet flavor when sautéed.
Hawaiian - are a sweet and delicious variety of onion. Their taste is famous and is popular to use as flavoring snack foods. Some love the mild taste of the onions so much they can eat them raw like an apple.
Red - These onions tend to be medium to large in size and have a mild to sweet flavor. They are often consumed raw, grilled or lightly cooked with other foods, or added as color to salads.
Shallot - are much favored by chefs because of their firm texture and sweet, aromatic, yet pungent, flavor. a relative of the onion, and tastes a bit like an onion, but has a sweeter, milder flavor.
Scallion - the scallion also known as spring onion, the upper green portion is hollow. It lacks a fully developed root bulb. Harvested for their taste, they are milder than most onions.
Ramps - The flavor, a combination of onions and strong garlic, adaptable to almost any food style. Ramps are most commonly fried with potatoes in bacon fat.
Chives - uses for chives involve shredding its leaves for use as condiment for fish, potatoes and soups. Because of this, it is a common household herb.
But with too much heat, we burn and become bitter. Sounds like some women I know lol :], so again we are like that onion.
Some of us never see heat and for the most part are eaten raw and so again, what type of onion are you? Are you bitter by nature, sweet, low key, mild, spicy, bland, and very impressionable? Taking on the characteristics of anyone else or do you stand out in a crowd? Not saying any of them are negative, just know who the real you Is. A lot of times we conform or transform into what we perceive others want us to be (a leader, when we are born follower, or vice versa). Leaders can’t lead without great followers so the second in command is just as important as the chief. A great chef is nothing without a great sous chef and strong cooks and dish and servers you can no longer call yourself a chef.
I am a leader; I know this because through my fire and heat I realized who the “Real Me” is. Some might say conceit, but I like the word “swagger” but if I was an onion I would say I have an abundance of FLAVOR.