Kate wrote on Thu, 01 Jul 2010 13:50:48 -0400:

> 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.

You know, I *like* onions in most shapes and forms including green
onions, but if by "sweet onions" you mean things like Vidalias, you can
keep them!



--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not