A Horse, a Bucket, and a Shallot

Share this post

By Heidi Lewis

Are there days when you need a little Python? Monty Python, that  is. Sometimes in the face of regulatory hypocrisy, brain-numbing  bureaucracy, or infinite feedback loops, wouldn’t you like to answer your  phone with: “This is Arguments, you want Complaints next door.” Or spice  up a gloomy Monday morning elevator ride with “Nudge-nudge, wink-wink,  know what I mean?” Or maybe just a silly walk to change a mood?

Many of the absurd Python characters were knights, kings, and peasants,  as in their Holy Grail oeuvre (or, as John Cleese might say, “oooooeuvre”).  The lads seemed to enjoy a good sword fight, horseplay, and any poke at  nobles. Originally one of the group’s name ideas was: A Horse, a Bucket,  and a Spoon.

The Pythons may be glad to know that it was the crusading knights  who brought the delicate and sweet shallot back to Europe, bringing  much tenderness to sauces and easing the tearful onion eyes of kitchen  wenches throughout the land. The arrival of the shallot from the Middle  East may have indeed ushered in the Renaissance. Or perhaps not.

They may not be historically important, but they’re indispensable in the  modern kitchen. Shallots are multiplier onions, forming bulbs like garlic  cloves. They range in color from light gold to purplish. Shallots are perfect  for when you just need a little portion of allium flavor to start a sauce  or sauté. They’re typically much milder than onions and can even be  used raw in salad dressings, cooked with eggs, or as a garnish on Spam  (“Spamity-Spam, the wonderful Spam!”) Most chefs agree that shallots  should be chopped finely. So get out your best knife—but leave the  Pythonesqe swordplay outside.

Sign up for our monthly newsletter

 

Recent Food articles:

Fun-loving fruit with antioxidants to boot
June 20, 2016
How (and why) to grill every fruit, every day
June 15, 2016
A tale of two cherries
June 7, 2016
All the goodness of pie without the crust
May 20, 2016
Thirteen ways of looking at a strawberry
April 15, 2016
Three fresh salads with spring ingredients
March 29, 2016
The history and health benefits of avocado
March 24, 2016
Warming soups packed with nutrition to power you through to spring
February 24, 2016
February 12, 2016
Ancient grains: the hype and the health
January 26, 2016

More recent articles:

Reflections from Lagier Ranches, 2014 Community Fund grantee
June 29, 2016
How playing games can help your office succeed
June 27, 2016
Honeybees land at FruitGuys HQ
May 24, 2016
It's good for your body, good for your brain, and good for the world
May 24, 2016
How to sleep when the temperature soars
May 12, 2016

About Us

The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.