Quote:
Originally Posted by ET2SN
They are worth asking for.  Bug your grocer to get them in stock.
What I forgot to mention about the red onions is that they have a slight sweetness to them (kind of Vidalia-like) and are not over-powering like regular onion flakes. Basically, they don't taste cheap. 
Funny story from back in my non-qual days on the Barbel, I was assigned for my sentence of Crank Duty in the galley and it was like throwing Br'er Rabbit in the briar patch. 
I got to be friends with most of the cooks (rule #1 for subs, ALWAYS make friends with the cooks) and their Chief due to my experience working in the family (seafood) restaurant. We had a LOT to talk about which helped with the long hours.
One day we were in Yokosuka and getting ready for a VIP dinner on the boat. My best bud in MS division came up to me said, "Try this.. Chief told me to make cocktail sauce for the boiled shrimp."
"Bill, its orange..." 
"I know, I've never made it before but try it.."
Once I get my voice back I say, "Bill its supposed to be cocktail sauce, it isn't supposed to burn through steel..
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Your cocktail sauce sounds a lot like my " firehouse " Chili. Although it's good and tasty I think, I always make sure there is 2-3 pitchers of ice water when I serve my Chili. It helps to put out the fires.
Quick story. I had an upper endoscopy so the doc's could check out my stomach. My doc's said that in spite of treating major league alcoholics, my stomach was worse than any of them. They about fell over when I told them I don't drink and never did other than the occasional beer, wine or mixed drink.
They determined it was my spicy food and cooking that did me in.
Oh well. I'm paying for it now. Even now, my lady will watch when we are out to see how much spice I use on my food. I'm not allowed to cook at home with spices now except a very small amount.
Thanks for the great info.
