what part of the ---do you use?
Gary wrote:
> On 5/17/2021 8:45 AM, Cindy Hamilton wrote:
> > On Monday, May 17, 2021 at 7:25:47 AM UTC-4, Gary wrote:
> > > On 5/16/2021 6:47 PM, Dave Smith wrote:
> > > > On 2021-05-16 5:35 p.m., US Janet wrote:
> > > > >
> > > > > I asked because I was astonished to sometimes see TV chefs
> > > > > toss the entire stem of the broccoli or specifiy to only use
> > > > > the green or white of green onions and toss the rest away.
> > > > >
> > > > >
> > > >
> > > > My wife gets a little upset once in a while when I make
> > > > chicken, tuna or salmon salad and use only the white part of a
> > > > green onion. The reason I do that is because I figure that I
> > > > have enough and don't want to overpower the salad with the
> > > > onion. If I was making more I would use more of it, right up
> > > > almost to the top.
> > > Just use less green onions rather than toss out the very mild
> > > tops.
> >
> > What if the amount he's using is one green onion? Tossing out the
> > tops is using less.
> >
> > Cindy Hamilton
> >
> Good grief, Cindy. Using only one green onion? Why bother?
Depends on how much tuna or chicken is used. A 2oz pouch may use just
that.
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