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!

--
Cheers
Chatty Cathy

ChattyCathy wrote on Thu, 01 Jul 2010 17:26:35 +0200:

> 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!

I guess I'm lucky in that I seldom have my eyes water with peeling and
chopping a large onion or two. I do use an "Alligator" onion chopper and
I get just enough slight irritation to suggest that I'd have trouble on
a commercial scale. I also wash my hands in cold water after finishing
chopping.

--

James Silverton
Potomac, Maryland

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

On 07/01/2010 08:26 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!
>

For me, it's almost always. Once in a while, I don't tear up, but
usually I do.

Serene

Serene Vannoy wrote:
> On 07/01/2010 08:26 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!
>>
>
> For me, it's almost always. Once in a while, I don't tear up, but
> usually I do.

Sometimes my eyes don't tear up and I attribute it to the onion not
being especially fresh. Also, being under-height, I find it's better
if I cut onions on the table rather than the counter where they're
practically in my face.

nancy

James Silverton wrote:
> ChattyCathy wrote on Thu, 01 Jul 2010 17:26:35 +0200:
>
>> 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!
>
> I guess I'm lucky in that I seldom have my eyes water with peeling and
> chopping a large onion or two. I do use an "Alligator" onion chopper and
> I get just enough slight irritation to suggest that I'd have trouble on
> a commercial scale. I also wash my hands in cold water after finishing
> chopping.
>

My eyes sometimes get irritated when I cut a lot of onions. I rarely use
more than one, so most of the time I don't have a problem.

On Thu, 01 Jul 2010 12:39:31 -0400, Nancy Young wrote:

> Serene Vannoy wrote:
>> On 07/01/2010 08:26 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!
>>>
>>>
>> For me, it's almost always. Once in a while, I don't tear up, but
>> usually I do.
>
> Sometimes my eyes don't tear up and I attribute it to the onion not
> being especially fresh. Also, being under-height, I find it's better if
> I cut onions on the table rather than the counter where they're
> practically in my face.

I used to find older yellow onions to be particularly "teary". However,
since I've worn (soft) contact lenses (hence one of the choices in the
survey) I've found that peeling/chopping onions (any onions) don't make me
"teary" at all.

--
Cheers
Chatty Cathy

On 2010-07-01, ChattyCathy > wrote:

CC, what is all this.....

Subject: (2010-07-01) NS-RFC: Onions

....."(date) NF-RFC" junk in your subject header? I thought it was a
fluke but I keep seeing it. Is it necessary?

nb

On Thu, 01 Jul 2010 17:17:13 GMT, notbob wrote:

> On 2010-07-01, ChattyCathy > wrote:
>
> CC, what is all this.....
>
> Subject: (2010-07-01) NS-RFC: Onions
>
> ...."(date) NF-RFC" junk in your subject header? I thought it was a
> fluke but I keep seeing it. Is it necessary?
>
> nb

'NS,' not 'NF.' i take that to mean date, new survey, topic. a very
economical header, i would say.

your pal,
blake

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?

On Thu, 01 Jul 2010 13:36:30 -0400, blake murphy wrote:

> On Thu, 01 Jul 2010 17:17:13 GMT, notbob wrote:
>
>> On 2010-07-01, ChattyCathy > wrote:
>>
>> CC, what is all this.....
>>
>> Subject: (2010-07-01) NS-RFC: Onions
>>
>> ...."(date) NF-RFC" junk in your subject header? I thought it was a
>> fluke but I keep seeing it. Is it necessary?
>>
>> nb
>
> 'NS,' not 'NF.' i take that to mean date, new survey, topic.

You would be correct. I decided quite a while back to minimize and
'standardize' somewhat on the new survey subject lines (even announced my
intentions here IIRC); makes it easier for folks to killfile if they so
wish.

--
Cheers
Chatty Cathy

"Dave Smith" > wrote in message
m...
>
> My eyes sometimes get irritated when I cut a lot of onions. I rarely use
> more than one, so most of the time I don't have a problem.

"If I've told you guys once, I've told you a hundred times ..."

Sing. Sing while you chop. Preferably a song with a lot of verses so you can
keep going until the onions are done. Don't ask me why, but it works, at
least for me.

Felice

On Thu, 01 Jul 2010 13:50:48 -0400, Kate Connally
> wrote:

>But in the old
>days with Spanish onions and the like I often teared up.

Aren't Spanish onions the yellow ones? I buy those almost exclusively
and don't have a tear problem, but I cut them on an as needed basis
even if it's daily - not in bulk.

--
I love cooking with wine.
Sometimes I even put it in the food.

On 2010-07-01, ChattyCathy > wrote:

> 'standardize' somewhat on the new survey subject lines (even announced my
> intentions here IIRC);.......

DOH! I think I might have even seen it. The memory is goin',
donchyaknow.

nb

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

"ChattyCathy" wrote


> I'm going to blame one of Andy's posts for this one...

And the real cooks know it's 'depends on type of onion' if they stopped to
think a second.

On Thu, 1 Jul 2010 18:48:05 -0400, "cshenk" > wrote:

>"ChattyCathy" wrote
>
>
>> I'm going to blame one of Andy's posts for this one...
>
>And the real cooks know it's 'depends on type of onion' if they stopped to
>think a second.

I was going to pick MCINL but I'd be splitting hairs. I'll get one
onion at the most per year that makes me cry. Sometimes not even one.
So I chose "sometimes".

--
I love cooking with wine.
Sometimes I even put it in the food.

On Thu, 01 Jul 2010 17:26:35 +0200, 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!

phttbbbttt! On the one morning I decided to go to the gym EARLY!
Dammit!

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

On Thu, 01 Jul 2010 19:14:07 +0000, notbob wrote:

> On 2010-07-01, ChattyCathy > wrote:
>
>> 'standardize' somewhat on the new survey subject lines (even announced my
>> intentions here IIRC);.......
>
> DOH! I think I might have even seen it. The memory is goin',
> donchyaknow.


You're preaching to the choir here, nb. My memory is not what it used to
be either ;-)

--
Cheers
Chatty Cathy

On Thu, 01 Jul 2010 19:51:04 +0200, ChattyCathy wrote:

> On Thu, 01 Jul 2010 13:36:30 -0400, blake murphy wrote:
>
>> On Thu, 01 Jul 2010 17:17:13 GMT, notbob wrote:
>>
>>> On 2010-07-01, ChattyCathy > wrote:
>>>
>>> CC, what is all this.....
>>>
>>> Subject: (2010-07-01) NS-RFC: Onions
>>>
>>> ...."(date) NF-RFC" junk in your subject header? I thought it was a
>>> fluke but I keep seeing it. Is it necessary?
>>>
>>> nb
>>
>> 'NS,' not 'NF.' i take that to mean date, new survey, topic.
>
> You would be correct. I decided quite a while back to minimize and
> 'standardize' somewhat on the new survey subject lines (even announced my
> intentions here IIRC); makes it easier for folks to killfile if they so
> wish.

as i said economical. you're a smart cookie, c.c.

your pal,
blake

On 7/1/2010 4:46 PM, James Silverton wrote:
> 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!

Thanks, I will! And you can have my share of the others. I find
the "regular" (Spanish, yellow, even red, etc.) onions to often have
are very harsh bitter taste to them. So when the sweet onions came
along I was thrilled. I can use the others for cooking but if I'm
eating them raw I always go for the sweet ones.

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?