Ok, so I figure since I gotta wait for Vimeo to process my shallot video, I might as well write a bit more about shallots or something. What should I write about shallots? No clue. They're milder than onions. Isn't that what people say? One time, at the Santa Fe farmers market, this woman was asking about shallots and Stan had me field the question, alluding to my previous chef work. Now, this lady who was asking the question really only wanted a simple answer. (I kinda realized that too late, like after she'd left, though, with some shallots.) Instead, I explained that typically shallots have thinner layers than onions, and that therefore it is possible to dice them more finely, technically a brunoise instead of a dice, and that by logical extension, say you are making a salad dressing, shallots are preferable because the bits can be smaller than if you were using a yellow onion. The lady was very nice. I don't remember anything else about her.
Ok, now you can enjoy the shallot movie. And, local readers, if you want some of these babies, hit me up.