On 7/1/2010 11:26 AM, ChattyCathy wrote:
> http://www.recfoodcooking.com
>
> I'm going to blame one of Andy's posts for this one...
>
> Note to Squeaks: It's about 8.26am (according to my calculations) on the
> Left Coast - so jump to it, girl!
>

Sometimes. Although when I think about it I hardly ever do
these days and it might be because I almost exclusively buy
sweet onions now. Also, I usually put them in the fridge
for a while before I get around to working with them. But
even when they're just home from the store I don't notice
a problem.

Another thing is that, except for slices to put on hamburgers,
or sometimes chopped to put in a salad, but that isn't all that
often. I always cut them in large chunks and then puree them in
the food processor and store in containers in the freezer. I
can't stand the texture of cooked onion which is why I puree
(finely chop!) them. I do a whole bunch at once and then I have
them for several months to use in cooked dishes. Anyway, doing
them that way seems to cut down on the fumes. But in the old
days with Spanish onions and the like I often teared up.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?