hahabogus wrote:

> wrote in news >
>> Onion, carrot, garlic and some red potatoes in the new pot.
>>
>
> When you peel onions...the yellow everyday cheapie onions,,,How deep do you
> peel? I find if I just remove the brown skin and slice up the rest the
> layer of onion just below the skin is way tougher and harder to chew even
> after it is cooked up. So I remove the brown skin and 1 layer of the actual
> useable onion...Does This Make Sense?

Yes, I usually 86 the first layer, too.


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