I remember seeing on some cooking show that you are always supposed to cut
off one end of the onion if you were not going to use all of it. If you
didn't, it would continue to grow. I can't remember if they said the root
or top end. I think they said root. But... I almost always cut off both
ends and put the rest in the fridge. I would only leave the peel on if I
were in a super hurry to get a piece of onion. I have done this when making
a sandwich in a hurry. Wash, cut a slice, just removing the peel from the
slice then putting the onion in a plastic bag in the fridge to deal with
later.

But lately, I cut off both ends, peel and put the rest of the onion in a
plastic bag but... The onion continues to seem to grow from the top end.
It doesn't form a green sprout but pushes up from the middle until the
middle is sticking up. Makes it a tad hard to get good slices but is not a
problem for chunks or dices.

On Sun, 4 May 2014 16:27:46 -0700, "Julie Bove"
> wrote:

>I remember seeing on some cooking show that you are always supposed to cut
>off one end of the onion if you were not going to use all of it. If you
>didn't, it would continue to grow. I can't remember if they said the root
>or top end. I think they said root. But... I almost always cut off both
>ends and put the rest in the fridge. I would only leave the peel on if I
>were in a super hurry to get a piece of onion. I have done this when making
>a sandwich in a hurry. Wash, cut a slice, just removing the peel from the
>slice then putting the onion in a plastic bag in the fridge to deal with
>later.
>
>But lately, I cut off both ends, peel and put the rest of the onion in a
>plastic bag but... The onion continues to seem to grow from the top end.
>It doesn't form a green sprout but pushes up from the middle until the
>middle is sticking up. Makes it a tad hard to get good slices but is not a
>problem for chunks or dices.

I don't cut off either end of the onion. I'd never heard about doing
that until you brought it up. And my onions keep just fine. Maybe
someone on some cooking show was repulsed by a bit of the center of
the onion protuding from the center (like an onion penis). Probably a
god-botherer.

Doris

"Sqwertz" > wrote in message
...
> On Sun, 4 May 2014 16:27:46 -0700, Julie Bove wrote:
>
>> But lately, I cut off both ends, peel and put the rest of the onion in a
>> plastic bag but... The onion continues to seem to grow from the top end.
>> It doesn't form a green sprout but pushes up from the middle until the
>> middle is sticking up. Makes it a tad hard to get good slices but is not
>> a
>> problem for chunks or dices.
>
> Its not growing, it's dehydrating causing the outside to shrink and
> the middle to pop out.
>
> That's usually after about 3+ weeks. Maybe you just need to use
> onions quicker.

It's happening the day after I cut them. Actually it just happened with one
that I cut perhaps 5 hours ago. Went to get some more and it was like that.
Don't think I have seen this before.

"Doris Night" > wrote in message
...
> On Sun, 4 May 2014 16:27:46 -0700, "Julie Bove"
> > wrote:
>
>>I remember seeing on some cooking show that you are always supposed to cut
>>off one end of the onion if you were not going to use all of it. If you
>>didn't, it would continue to grow. I can't remember if they said the root
>>or top end. I think they said root. But... I almost always cut off both
>>ends and put the rest in the fridge. I would only leave the peel on if I
>>were in a super hurry to get a piece of onion. I have done this when
>>making
>>a sandwich in a hurry. Wash, cut a slice, just removing the peel from the
>>slice then putting the onion in a plastic bag in the fridge to deal with
>>later.
>>
>>But lately, I cut off both ends, peel and put the rest of the onion in a
>>plastic bag but... The onion continues to seem to grow from the top end.
>>It doesn't form a green sprout but pushes up from the middle until the
>>middle is sticking up. Makes it a tad hard to get good slices but is not
>>a
>>problem for chunks or dices.
>
> I don't cut off either end of the onion. I'd never heard about doing
> that until you brought it up. And my onions keep just fine. Maybe
> someone on some cooking show was repulsed by a bit of the center of
> the onion protuding from the center (like an onion penis). Probably a
> god-botherer.
>
How in the world do you use them if you don't cut either end off? You'd
have the roots in your food. Ick!

On Sun, 04 May 2014 22:41:52 -0400, Doris Night
> wrote:

>On Sun, 4 May 2014 16:27:46 -0700, "Julie Bove"
> wrote:
>
>>I remember seeing on some cooking show that you are always supposed to cut
>>off one end of the onion if you were not going to use all of it. If you
>>didn't, it would continue to grow. I can't remember if they said the root
>>or top end. I think they said root. But... I almost always cut off both
>>ends and put the rest in the fridge. I would only leave the peel on if I
>>were in a super hurry to get a piece of onion. I have done this when making
>>a sandwich in a hurry. Wash, cut a slice, just removing the peel from the
>>slice then putting the onion in a plastic bag in the fridge to deal with
>>later.
>>
>>But lately, I cut off both ends, peel and put the rest of the onion in a
>>plastic bag but... The onion continues to seem to grow from the top end.
>>It doesn't form a green sprout but pushes up from the middle until the
>>middle is sticking up. Makes it a tad hard to get good slices but is not a
>>problem for chunks or dices.
>
>I don't cut off either end of the onion. I'd never heard about doing
>that until you brought it up. And my onions keep just fine. Maybe
>someone on some cooking show was repulsed by a bit of the center of
>the onion protuding from the center (like an onion penis). Probably a
>god-botherer.
>
>Doris

An onion penis... whouldn't that be a leek? Or is that a leak?

I never cut an onion unless I will use it all. Onions are available
in all different sizes, I buy a bag that has a variety of sizes, and
some times I buy loose onions and choose mostly small ones. Once an
onion is cut it begins to stink, and no matter how well wrapped it
stinks up your fridge... I once tried storing half an onion in a
tightly sealed glass jar, still stunk up my fridge, and when I opened
the jar a few days later the stink would knock you out. If I need
only a small amount of onion I use dehy, I always have a jar of minced
dehy onion, only needs ten minutes to rehydrate. I keep dehy toasted
onions too, a very nice seasoning for meat loaf, soups, and stews,
without all the salt of soup mix.

"Brooklyn1" > wrote in message
...
> On Sun, 04 May 2014 22:41:52 -0400, Doris Night
> > wrote:
>
>>On Sun, 4 May 2014 16:27:46 -0700, "Julie Bove"
> wrote:
>>
>>>I remember seeing on some cooking show that you are always supposed to
>>>cut
>>>off one end of the onion if you were not going to use all of it. If you
>>>didn't, it would continue to grow. I can't remember if they said the
>>>root
>>>or top end. I think they said root. But... I almost always cut off
>>>both
>>>ends and put the rest in the fridge. I would only leave the peel on if I
>>>were in a super hurry to get a piece of onion. I have done this when
>>>making
>>>a sandwich in a hurry. Wash, cut a slice, just removing the peel from
>>>the
>>>slice then putting the onion in a plastic bag in the fridge to deal with
>>>later.
>>>
>>>But lately, I cut off both ends, peel and put the rest of the onion in a
>>>plastic bag but... The onion continues to seem to grow from the top end.
>>>It doesn't form a green sprout but pushes up from the middle until the
>>>middle is sticking up. Makes it a tad hard to get good slices but is not
>>>a
>>>problem for chunks or dices.
>>
>>I don't cut off either end of the onion. I'd never heard about doing
>>that until you brought it up. And my onions keep just fine. Maybe
>>someone on some cooking show was repulsed by a bit of the center of
>>the onion protuding from the center (like an onion penis). Probably a
>>god-botherer.
>>
>>Doris
>
> An onion penis... whouldn't that be a leek? Or is that a leak?
>
> I never cut an onion unless I will use it all. Onions are available
> in all different sizes, I buy a bag that has a variety of sizes, and
> some times I buy loose onions and choose mostly small ones. Once an
> onion is cut it begins to stink, and no matter how well wrapped it
> stinks up your fridge... I once tried storing half an onion in a
> tightly sealed glass jar, still stunk up my fridge, and when I opened
> the jar a few days later the stink would knock you out. If I need
> only a small amount of onion I use dehy, I always have a jar of minced
> dehy onion, only needs ten minutes to rehydrate. I keep dehy toasted
> onions too, a very nice seasoning for meat loaf, soups, and stews,
> without all the salt of soup mix.

I'm glad you can get all sizes there. I can't here. I can sometimes get
smaller red or yellow ones. But the while ones are just large and larger.
When I first cut it, I needed only one slice for a sandwich.

On Sun, 4 May 2014 16:27:46 -0700, "Julie Bove"
> wrote:

>I remember seeing on some cooking show that you are always supposed to cut
>off one end of the onion if you were not going to use all of it. If you
>didn't, it would continue to grow. I can't remember if they said the root
>or top end. I think they said root. But... I almost always cut off both
>ends and put the rest in the fridge. I would only leave the peel on if I
>were in a super hurry to get a piece of onion. I have done this when making
>a sandwich in a hurry. Wash, cut a slice, just removing the peel from the
>slice then putting the onion in a plastic bag in the fridge to deal with
>later.
>
>But lately, I cut off both ends, peel and put the rest of the onion in a
>plastic bag but... The onion continues to seem to grow from the top end.
>It doesn't form a green sprout but pushes up from the middle until the
>middle is sticking up. Makes it a tad hard to get good slices but is not a
>problem for chunks or dices.

Desperation to survive. It's the driving force behind life. Onions are
living tghings, they want to grtow another onion plant and produce
even more onions. It's onions do.

John Kuthe...

"John Kuthe" > wrote in message
...
> On Sun, 4 May 2014 16:27:46 -0700, "Julie Bove"
> > wrote:
>
>>I remember seeing on some cooking show that you are always supposed to cut
>>off one end of the onion if you were not going to use all of it. If you
>>didn't, it would continue to grow. I can't remember if they said the root
>>or top end. I think they said root. But... I almost always cut off both
>>ends and put the rest in the fridge. I would only leave the peel on if I
>>were in a super hurry to get a piece of onion. I have done this when
>>making
>>a sandwich in a hurry. Wash, cut a slice, just removing the peel from the
>>slice then putting the onion in a plastic bag in the fridge to deal with
>>later.
>>
>>But lately, I cut off both ends, peel and put the rest of the onion in a
>>plastic bag but... The onion continues to seem to grow from the top end.
>>It doesn't form a green sprout but pushes up from the middle until the
>>middle is sticking up. Makes it a tad hard to get good slices but is not
>>a
>>problem for chunks or dices.
>
> Desperation to survive. It's the driving force behind life. Onions are
> living tghings, they want to grtow another onion plant and produce
> even more onions. It's onions do.

Ah... Thanks!

On Mon, 5 May 2014 11:34:10 -0700, "Julie Bove"
> wrote:

>
>"Brooklyn1" > wrote in message
.. .
>> On Sun, 04 May 2014 22:41:52 -0400, Doris Night
>> > wrote:
>>
>>>On Sun, 4 May 2014 16:27:46 -0700, "Julie Bove"
> wrote:
>>>
>>>>I remember seeing on some cooking show that you are always supposed to
>>>>cut
>>>>off one end of the onion if you were not going to use all of it. If you
>>>>didn't, it would continue to grow. I can't remember if they said the
>>>>root
>>>>or top end. I think they said root. But... I almost always cut off
>>>>both
>>>>ends and put the rest in the fridge. I would only leave the peel on if I
>>>>were in a super hurry to get a piece of onion. I have done this when
>>>>making
>>>>a sandwich in a hurry. Wash, cut a slice, just removing the peel from
>>>>the
>>>>slice then putting the onion in a plastic bag in the fridge to deal with
>>>>later.
>>>>
>>>>But lately, I cut off both ends, peel and put the rest of the onion in a
>>>>plastic bag but... The onion continues to seem to grow from the top end.
>>>>It doesn't form a green sprout but pushes up from the middle until the
>>>>middle is sticking up. Makes it a tad hard to get good slices but is not
>>>>a
>>>>problem for chunks or dices.
>>>
>>>I don't cut off either end of the onion. I'd never heard about doing
>>>that until you brought it up. And my onions keep just fine. Maybe
>>>someone on some cooking show was repulsed by a bit of the center of
>>>the onion protuding from the center (like an onion penis). Probably a
>>>god-botherer.
>>>
>>>Doris
>>
>> An onion penis... whouldn't that be a leek? Or is that a leak?
>>
>> I never cut an onion unless I will use it all. Onions are available
>> in all different sizes, I buy a bag that has a variety of sizes, and
>> some times I buy loose onions and choose mostly small ones. Once an
>> onion is cut it begins to stink, and no matter how well wrapped it
>> stinks up your fridge... I once tried storing half an onion in a
>> tightly sealed glass jar, still stunk up my fridge, and when I opened
>> the jar a few days later the stink would knock you out. If I need
>> only a small amount of onion I use dehy, I always have a jar of minced
>> dehy onion, only needs ten minutes to rehydrate. I keep dehy toasted
>> onions too, a very nice seasoning for meat loaf, soups, and stews,
>> without all the salt of soup mix.
>
>I'm glad you can get all sizes there. I can't here. I can sometimes get
>smaller red or yellow ones. But the while ones are just large and larger.
>When I first cut it, I needed only one slice for a sandwich.

I suppose you can only buy ostrich eggs.

On 2014-05-05 6:02 PM, Brooklyn1 wrote:
>
>> I'm glad you can get all sizes there. I can't here. I can sometimes get
>> smaller red or yellow ones. But the while ones are just large and larger.
>> When I first cut it, I needed only one slice for a sandwich.
>
> I suppose you can only buy ostrich eggs.
>

That would not work. Her daughter won't eat them. The husband bores
holes in them and lubricates them, and they make Julie gag.

"Brooklyn1" > wrote in message
news
> On Mon, 5 May 2014 11:34:10 -0700, "Julie Bove"
> > wrote:
>
>>
>>"Brooklyn1" > wrote in message
. ..
>>> On Sun, 04 May 2014 22:41:52 -0400, Doris Night
>>> > wrote:
>>>
>>>>On Sun, 4 May 2014 16:27:46 -0700, "Julie Bove"
> wrote:
>>>>
>>>>>I remember seeing on some cooking show that you are always supposed to
>>>>>cut
>>>>>off one end of the onion if you were not going to use all of it. If
>>>>>you
>>>>>didn't, it would continue to grow. I can't remember if they said the
>>>>>root
>>>>>or top end. I think they said root. But... I almost always cut off
>>>>>both
>>>>>ends and put the rest in the fridge. I would only leave the peel on if
>>>>>I
>>>>>were in a super hurry to get a piece of onion. I have done this when
>>>>>making
>>>>>a sandwich in a hurry. Wash, cut a slice, just removing the peel from
>>>>>the
>>>>>slice then putting the onion in a plastic bag in the fridge to deal
>>>>>with
>>>>>later.
>>>>>
>>>>>But lately, I cut off both ends, peel and put the rest of the onion in
>>>>>a
>>>>>plastic bag but... The onion continues to seem to grow from the top
>>>>>end.
>>>>>It doesn't form a green sprout but pushes up from the middle until the
>>>>>middle is sticking up. Makes it a tad hard to get good slices but is
>>>>>not
>>>>>a
>>>>>problem for chunks or dices.
>>>>
>>>>I don't cut off either end of the onion. I'd never heard about doing
>>>>that until you brought it up. And my onions keep just fine. Maybe
>>>>someone on some cooking show was repulsed by a bit of the center of
>>>>the onion protuding from the center (like an onion penis). Probably a
>>>>god-botherer.
>>>>
>>>>Doris
>>>
>>> An onion penis... whouldn't that be a leek? Or is that a leak?
>>>
>>> I never cut an onion unless I will use it all. Onions are available
>>> in all different sizes, I buy a bag that has a variety of sizes, and
>>> some times I buy loose onions and choose mostly small ones. Once an
>>> onion is cut it begins to stink, and no matter how well wrapped it
>>> stinks up your fridge... I once tried storing half an onion in a
>>> tightly sealed glass jar, still stunk up my fridge, and when I opened
>>> the jar a few days later the stink would knock you out. If I need
>>> only a small amount of onion I use dehy, I always have a jar of minced
>>> dehy onion, only needs ten minutes to rehydrate. I keep dehy toasted
>>> onions too, a very nice seasoning for meat loaf, soups, and stews,
>>> without all the salt of soup mix.
>>
>>I'm glad you can get all sizes there. I can't here. I can sometimes get
>>smaller red or yellow ones. But the while ones are just large and larger.
>>When I first cut it, I needed only one slice for a sandwich.
>
> I suppose you can only buy ostrich eggs.

Nope. And that should have said "white" and not while. I did once use a
Cippolini onion for a sandwich because it was the right size. Somebody here
told me that I shouldn't have done that. But I can't think of any other
onion that would have been the right size for a sandwich. Even if I could
get a small white onion, it would still be too much.

I have seen duck eggs here and quail eggs. No others.