On Thu, 15 Oct 2015 13:01:24 -0700 (PDT), ImStillMags
> wrote:

>On Sunday, October 11, 2015 at 3:44:00 PM UTC-7, gtr wrote:
>> Okay, I've done well with the jalapeno, now I'd like to try onion. I'm
>> sure a straight up yellow onion would be difficult. So I'm considering
>> a way to either use leeks or a sweet onion. I want the onion flavor
>> but I don't want it aromatic and mild, rather than harsh and bold.
>>
>> Any ideas on how best to treat it.
>>
>> I picked up some leeks today at a Japanese market before I realized
>> they were "Korean Onions". So I'm not sure what the heck I got.
>> They're almost 3 feet long with the greens. So now I'm pondering
>> whether to try using the greens alone for infusion.
>>
>> Any brainstorming appreciated.
>
>Have you googled it. I did and found this in under a minute.
>http://www.thekitchn.com/cocktail-in...ow-to-in-52064

You just 3.5 hours earlier:
"not everyone has the experience or the years of cooking that most do
here. cut people some slack, they are asking questions and learning"

Sorry, but I couldn't help but notice that.