On 2021-05-17 7:25 a.m., 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.
>
>


Well, duh. That is what I said I do. I use as much as I need and leave
the rest.

On Monday, May 17, 2021 at 9:28:53 AM UTC-4, 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?

Because we don't all cook for a regiment. A single green onion
is more than enough for one or two servings of chicken, tuna, or
salmon salad. I can't speak for Dave and his wife, but I'd like to
taste something besides green onion in any of those dishes.

Cindy Hamilton

On 2021-05-17 10:04 a.m., Cindy Hamilton wrote:
> On Monday, May 17, 2021 at 9:28:53 AM UTC-4, Gary wrote:

>>>
>> Good grief, Cindy. Using only one green onion? Why bother?
>
> Because we don't all cook for a regiment. A single green onion
> is more than enough for one or two servings of chicken, tuna, or
> salmon salad. I can't speak for Dave and his wife, but I'd like to
> taste something besides green onion in any of those dishes.
>

The green onion is there to add some flavour to the chicken, not to
overwhelm it. I usually make only enough for one or two servings so
half a green onion is more than enough. Sheldon might use two bunches,
but would have enough for a platoon.

On Mon, 17 May 2021 02:08:47 -0700 (PDT), Cindy Hamilton
> wrote:

>On Sunday, May 16, 2021 at 5:35:41 PM UTC-4, US Janet wrote:
>> I asked because I was astonished to sometimes see TV chefs toss the
>> entire stem of the broccoli
>
>What they do on tv might be different from what they do in their
>own kitchen.
>
>> or specifiy to only use the green or white
>> of green onions and toss the rest away.

snip
>Cindy Hamilton

That is likely true but their shows become a teaching medium.
Janet US

On 5/17/2021 5:10 AM, Cindy Hamilton wrote:
> On Sunday, May 16, 2021 at 6:56:28 PM UTC-4, Heywood wrote:
>> On 5/16/2021 5:12 PM, Boron Elgar wrote:
>>> On Sun, 16 May 2021 12:41:34 -0600, US Janet >
>>> wrote:
>>>
>>>>
>>>>
>>>> What part of the green onion do you throw away?
>>>> What part of broccoli do you throw away
>>>> what part of beets do you throw away
>>>>
>>>> You get the idea. When you are using fresh vegetables, what part do
>>>> you use and what do you discard?
>>>> Janet US
>>>
>>> How much of the green onion I use depends on what I am making- 3 bean
>>> salad only gets the bulb and a bit up from there, but scallion
>>> pancakes go way, way up.
>>>
>> Never would have thought to do that with pancakes. I use fruit like
>> bananas, apples or berries but that would be a nice change.
>
> Not American pancakes with scallions, but Chinese scallion pancakes:
>
> <https://www.seriouseats.com/extra-flaky-scallion-pancakes-recipe>
>
> Cindy Hamilton
>

I'd probably not take the time to make them but if offered, I'd
certainly eat them. Look good.

On Mon, 17 May 2021 10:10:01 -0400, Dave Smith
> wrote:

>On 2021-05-17 10:04 a.m., Cindy Hamilton wrote:
>> On Monday, May 17, 2021 at 9:28:53 AM UTC-4, Gary wrote:
>
>>>>
>>> Good grief, Cindy. Using only one green onion? Why bother?
>>
>> Because we don't all cook for a regiment. A single green onion
>> is more than enough for one or two servings of chicken, tuna, or
>> salmon salad. I can't speak for Dave and his wife, but I'd like to
>> taste something besides green onion in any of those dishes.
>>
>
>The green onion is there to add some flavour to the chicken, not to
>overwhelm it. I usually make only enough for one or two servings so
>half a green onion is more than enough. Sheldon might use two bunches,
>but would have enough for a platoon.

No platoon here, those days are long gone, that was more than fifty
years ago.

Part of a raw green onion imparts as much onion flavor as a whole raw
green onion. I never use part of any onion, I choose one the size
needed for the dish. When I buy onions I choose them in several
sizes, I never save part of an onion, I use it all. I see no point in
slicing into an onion for just a wee bit... that's what dehy onions
are for.... I keep a jar of dehy onions in the pantry for the same
reason I keep dehy garlic. Anyway I'd no sooner use part of an onion
as part of a banana. Thinking about it it's been years since I've
bought green onions. Lately I only buy sweet onions like Vidalias,
they're available in various sizes and I choose an assortment.

Boron Elgar wrote:

> On Sun, 16 May 2021 22:30:00 -0600, US Janet >
> wrote:
>
> >On Sun, 16 May 2021 18:56:21 -0400, Heywood > wrote:
> >
> > > On 5/16/2021 5:12 PM, Boron Elgar wrote:
> >>> On Sun, 16 May 2021 12:41:34 -0600, US Janet
> > >>> wrote:
> >>>
> > > > >
> > > > >
> >>>> What part of the green onion do you throw away?
> >>>> What part of broccoli do you throw away
> >>>> what part of beets do you throw away
> > > > >
> >>>> You get the idea. When you are using fresh vegetables, what
> part do >>>> you use and what do you discard?
> >>>> Janet US
> >>>
> >>> How much of the green onion I use depends on what I am making- 3
> bean >>> salad only gets the bulb and a bit up from there, but
> scallion >>> pancakes go way, way up.
> >>>
> > >
> > > Never would have thought to do that with pancakes. I use fruit
> > > like bananas, apples or berries but that would be a nice change.
> >
> > The green onions would be good in potato pancakes
> > Janet US
>
> Indeed, they would. I have been known to serve potato pancakes with a
> dollop of sour cream sprinkled with scallions.
>
> For the OP- scallion pancakes are not one's basic bfast treat.
>
> Here is a favorite version:
>
> FLAKY SCALLION PANCAKES
> From A Spoonful of Ginger by Nina Simonds
>
> 3 cups cake flour
> 1/2 cup all-purpose flour
> 1 teaspoon salt
> 2 tablespoons corn oil
> 1 3/4 cups boiling water
> 1/4 cup or more all-purpose flour, if necessary, for kneading
> 1/4 cup toasted sesame oil
> 3/4 cup minced scallion greens
> 3/4 cup canola or corn oil
> Makes 24 pancakes
>
> Stir the flours and salt in a mixing bowl with a wooden spoon. Add
> the corn oil and the boiling water, and stir until a rough dough
> forms. If the dough is too soft, knead in about 1/4 cup more flour.
> Turn the dough out onto a lightly floured surface and knead for 5
> minutes, or until smooth, kneading in more all-purpose flour as
> necessary. Cover with a cloth or wrap in plastic and let rest for 30
> minutes, or longer if possible.
>
> On a very lightly floured work surface, roll the dough into a long
> snakelike roll about 1 inch in diameter. Cut the roll into 24 pieces.
> Keep the unused dough covered with a damp towel as you work.
> With a rolling pin, roll out one piece of dough, cut side down on the
> work surface, into a 5-inch circle. Brush the top with a little
> sesame oil and sprinkle with some of the minced scallion greens. Roll
> up the circle like a jelly roll and pinch the ends to seal. Flatten
> the roll slightly with the rolling pin, and coil it into a snail
> shape, with the seam on the inside. Pinch the end to secure it and
> set aside on a lightly floured surface. Prepare the remaining
> pancakes, and let them rest for 30 minutes uncovered.
>
> Reflour the work surface and roll each coiled pancake out to a 4-inch
> circle. Place them on a lightly floured tray. Let them rest for 30
> minutes uncovered, or longer if possible. Preheat the oven to 200
> degrees F.
>
> Heat a large, heavy skillet, add the oil, and heat to 350 degrees F.
> Put a few of the pancakes in the pan, not touching, and fry over
> medium heat, turning once, until golden brown and crisp on both sides,
> about 2 to 3 minutes. Remove with a spatula and drain briefly in a
> colander, then transfer to absorbent paper. Arrange the cooked
> pancakes on a cookie sheet and keep them warm in the oven while you
> fry the remaining pancakes, reheating the oil between batches. Serve
> immediately or keep warm in the oven.


Ask them, theyre here. "You can stop saying that now. Thank you."

Ed Pawlowski wrote:

> On 5/17/2021 5:10 AM, Cindy Hamilton wrote:
> > On Sunday, May 16, 2021 at 6:56:28 PM UTC-4, Heywood wrote:
> > > On 5/16/2021 5:12 PM, Boron Elgar wrote:
> > > > On Sun, 16 May 2021 12:41:34 -0600, US Janet
> > > > > wrote:
> > > >
> > > > >
> > > > >
> > > > > What part of the green onion do you throw away?
> > > > > What part of broccoli do you throw away
> > > > > what part of beets do you throw away
> > > > >
> > > > > You get the idea. When you are using fresh vegetables, what
> > > > > part do you use and what do you discard?
> > > > > Janet US
> > > >
> > > > How much of the green onion I use depends on what I am making-
> > > > 3 bean salad only gets the bulb and a bit up from there, but
> > > > scallion pancakes go way, way up.
> > > >
> > > Never would have thought to do that with pancakes. I use fruit
> > > like bananas, apples or berries but that would be a nice change.
> >
> > Not American pancakes with scallions, but Chinese scallion pancakes:
> >
> > <https://www.seriouseats.com/extra-flaky-scallion-pancakes-recipe>
> >
> > Cindy Hamilton
> >
>
> I'd probably not take the time to make them but if offered, I'd
> certainly eat them. Look good.


Ask them, theyre here. "You can stop saying that now. Thank you."

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.


Ask them, theyre here. "You can stop saying that now. Thank you."

Gary wrote:

> On 5/16/2021 9:09 PM, Arnie wrote:
> > On Sun, 16 May 2021 18:47:32 -0400, 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.
> >
> > Maybe you can make chicken 2 days in a row. The first day it's
> > called white-onion chicken and the second day it's called
> > green-onion chicken. No more upset wife.
>
> He'd probably be better off just ditching the complaining wife.
> heheheh


Ask them, theyre here. "You can stop saying that now. Thank you."

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


Ask them, theyre here. "You can stop saying that now. Thank you."

Dave Smith wrote:

> On 2021-05-17 10:04 a.m., Cindy Hamilton wrote:
> > On Monday, May 17, 2021 at 9:28:53 AM UTC-4, Gary wrote:
>
> > > >
> > > Good grief, Cindy. Using only one green onion? Why bother?
> >
> > Because we don't all cook for a regiment. A single green onion
> > is more than enough for one or two servings of chicken, tuna, or
> > salmon salad. I can't speak for Dave and his wife, but I'd like to
> > taste something besides green onion in any of those dishes.
> >
>
> The green onion is there to add some flavour to the chicken, not to
> overwhelm it. I usually make only enough for one or two servings so
> half a green onion is more than enough. Sheldon might use two
> bunches, but would have enough for a platoon.


Ask them, theyre here. "You can stop saying that now. Thank you."

US Janet wrote:

> On Mon, 17 May 2021 02:08:47 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> > On Sunday, May 16, 2021 at 5:35:41 PM UTC-4, US Janet wrote:
> >> I asked because I was astonished to sometimes see TV chefs toss
> the >> entire stem of the broccoli
> >
> > What they do on tv might be different from what they do in their
> > own kitchen.
> >
> >> or specifiy to only use the green or white
> >> of green onions and toss the rest away.
>
> snip
> > Cindy Hamilton
>
> That is likely true but their shows become a teaching medium.
> Janet US


Ask them, theyre here. "You can stop saying that now. Thank you."

On Sunday, May 16, 2021 at 2:56:12 PM UTC-4, cshenk wrote:
> US Janet wrote:
>
> >
> I add the papery onion skins
> to the vegetable broth so it colors up nice.
>
> The vegetable broth is generally made every 2 weeks from bits gathered
> over the last 2 weeks.
That is some serious stuff right there. Do you eat the paper or filter?

On Monday, May 17, 2021 at 11:30:32 AM UTC-4, Sheldon wrote:
> On Mon, 17 May 2021 10:10:01 -0400, Dave Smith
> > wrote:
>
> >On 2021-05-17 10:04 a.m., Cindy Hamilton wrote:
> >> On Monday, May 17, 2021 at 9:28:53 AM UTC-4, Gary wrote:
> >
> >>>>
> >>> Good grief, Cindy. Using only one green onion? Why bother?
> >>
> >> Because we don't all cook for a regiment. A single green onion
> >> is more than enough for one or two servings of chicken, tuna, or
> >> salmon salad. I can't speak for Dave and his wife, but I'd like to
> >> taste something besides green onion in any of those dishes.
> >>
> >
> >The green onion is there to add some flavour to the chicken, not to
> >overwhelm it. I usually make only enough for one or two servings so
> >half a green onion is more than enough. Sheldon might use two bunches,
> >but would have enough for a platoon.
> No platoon here, those days are long gone, that was more than fifty
> years ago.

I was born 51 years ago. That's a while back !!

Thomas wrote:

> On Sunday, May 16, 2021 at 2:56:12 PM UTC-4, cshenk wrote:
> > US Janet wrote:
> >
> > >
> > I add the papery onion skins
> > to the vegetable broth so it colors up nice.
> >
> > The vegetable broth is generally made every 2 weeks from bits
> > gathered over the last 2 weeks.
> That is some serious stuff right there. Do you eat the paper or
> filter?


Ask them, theyre here. "You can stop saying that now. Thank you."

Thomas wrote:

> On Sunday, May 16, 2021 at 2:56:12 PM UTC-4, cshenk wrote:
> > US Janet wrote:
> >
> > >
> > I add the papery onion skins
> > to the vegetable broth so it colors up nice.
> >
> > The vegetable broth is generally made every 2 weeks from bits
> > gathered over the last 2 weeks.
> That is some serious stuff right there. Do you eat the paper or
> filter?

Of course not.

US Janet wrote:

> On Sun, 16 May 2021 17:38:33 -0400, Boron Elgar
> > wrote:
>
> > On Sun, 16 May 2021 15:35:38 -0600, 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.
> > >
> > > Janet US
> >
> > Nothing vegetative really gets tossed here. Depending on what it is,
> > it goes into a stock pot or into the compost.
>
> I've always had a large plastic zip bag in the freezer. That's where
> celery stumps,carrot ends, wrinkled mushrooms, oldish onions etc go.
> When my daughter was young she knew when she came home from school to
> start soup for supper with the veggie bag. I also have a zip bag of
> trimmings from chicken in the freezer. The two bags make excellent
> broth for chicken soup.
> I later learned that she still makes soup that way and that she taught
> her two boys to make soup that way.
> Janet US

Same here for the veggie stock. I used the last today so will make
more this weekend.

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.

Gary wrote:

> On 5/16/2021 5:35 PM, 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.
>
> It's common to only use certain parts for a certain dish but I
> suspect what is tossed out is actually saved for another use.

I'm sure it is.

For me, I grow them from long ago grocery buys thant they come up again
for years. I leave the bulb in the round and snip off the tops for use
in dishes.

As for regular onions, I'll chop a whole one and use what I need then
store the rest in airtight containers. Next time (usually next day but
may take up to 3 days), I'ts already chopped and ready.

cshenk wrote:

> Thomas wrote:
>
> > On Sunday, May 16, 2021 at 2:56:12 PM UTC-4, cshenk wrote:
> > > US Janet wrote:
> > >
> > > >
> > > I add the papery onion skins
> > > to the vegetable broth so it colors up nice.
> > >
> > > The vegetable broth is generally made every 2 weeks from bits
> > > gathered over the last 2 weeks.
> > That is some serious stuff right there. Do you eat the paper or
> > filter?
>
> Of course not.


Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Chad posts with uni-berly.de - individual.net

Ed Pawlowski wrote:

> On 5/17/2021 5:10 AM, Cindy Hamilton wrote:
> > On Sunday, May 16, 2021 at 6:56:28 PM UTC-4, Heywood wrote:
> > > On 5/16/2021 5:12 PM, Boron Elgar wrote:
> > > > On Sun, 16 May 2021 12:41:34 -0600, US Janet
> > > > > wrote:
> > > >
> > > > >
> > > > >
> > > > > What part of the green onion do you throw away?
> > > > > What part of broccoli do you throw away
> > > > > what part of beets do you throw away
> > > > >
> > > > > You get the idea. When you are using fresh vegetables, what
> > > > > part do you use and what do you discard?
> > > > > Janet US
> > > >
> > > > How much of the green onion I use depends on what I am making-
> > > > 3 bean salad only gets the bulb and a bit up from there, but
> > > > scallion pancakes go way, way up.
> > > >
> > > Never would have thought to do that with pancakes. I use fruit
> > > like bananas, apples or berries but that would be a nice change.
> >
> > Not American pancakes with scallions, but Chinese scallion pancakes:
> >
> > <https://www.seriouseats.com/extra-flaky-scallion-pancakes-recipe>
> >
> > Cindy Hamilton
> >
>
> I'd probably not take the time to make them but if offered, I'd
> certainly eat them. Look good.


Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Chad posts with uni-berly.de - individual.net

cshenk wrote:

> US Janet wrote:
>
> > On Sun, 16 May 2021 17:38:33 -0400, Boron Elgar
> > > wrote:
> >
> > > On Sun, 16 May 2021 15:35:38 -0600, 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.
> > > >
> > > > Janet US
> > >
> > > Nothing vegetative really gets tossed here. Depending on what it
> > > is, it goes into a stock pot or into the compost.
> >
> > I've always had a large plastic zip bag in the freezer. That's
> > where celery stumps,carrot ends, wrinkled mushrooms, oldish onions
> > etc go. When my daughter was young she knew when she came home
> > from school to start soup for supper with the veggie bag. I also
> > have a zip bag of trimmings from chicken in the freezer. The two
> > bags make excellent broth for chicken soup.
> > I later learned that she still makes soup that way and that she
> > taught her two boys to make soup that way.
> > Janet US
>
> Same here for the veggie stock. I used the last today so will make
> more this weekend.


Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Chad posts with uni-berly.de - individual.net

US Janet wrote:

> On Sun, 16 May 2021 18:47:32 -0400, 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.
>
> The green part is milder than the white and makes the salad prettier
>
> Janet US


Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Chad posts with uni-berly.de - individual.net

Cindy Hamilton wrote:

> On Monday, May 17, 2021 at 9:28:53 AM UTC-4, 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?
>
> Because we don't all cook for a regiment. A single green onion
> is more than enough for one or two servings of chicken, tuna, or
> salmon salad. I can't speak for Dave and his wife, but I'd like to
> taste something besides green onion in any of those dishes.
>
> Cindy Hamilton


Ask them, theyre here. "You can stop saying that now. Thank you."

--
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Sheldon Martin wrote:

> On Mon, 17 May 2021 10:10:01 -0400, Dave Smith
> > wrote:
>
> > On 2021-05-17 10:04 a.m., Cindy Hamilton wrote:
> >> On Monday, May 17, 2021 at 9:28:53 AM UTC-4, Gary wrote:
> >
> > > > >
> >>> Good grief, Cindy. Using only one green onion? Why bother?
> >>
> >> Because we don't all cook for a regiment. A single green onion
> >> is more than enough for one or two servings of chicken, tuna, or
> >> salmon salad. I can't speak for Dave and his wife, but I'd like to
> >> taste something besides green onion in any of those dishes.
> > >
> >
> > The green onion is there to add some flavour to the chicken, not to
> > overwhelm it. I usually make only enough for one or two servings
> > so half a green onion is more than enough. Sheldon might use two
> > bunches, but would have enough for a platoon.
>
> No platoon here, those days are long gone, that was more than fifty
> years ago.
>
> Part of a raw green onion imparts as much onion flavor as a whole raw
> green onion. I never use part of any onion, I choose one the size
> needed for the dish. When I buy onions I choose them in several
> sizes, I never save part of an onion, I use it all. I see no point in
> slicing into an onion for just a wee bit... that's what dehy onions
> are for.... I keep a jar of dehy onions in the pantry for the same
> reason I keep dehy garlic. Anyway I'd no sooner use part of an onion
> as part of a banana. Thinking about it it's been years since I've
> bought green onions. Lately I only buy sweet onions like Vidalias,
> they're available in various sizes and I choose an assortment.


Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Chad posts with uni-berly.de - individual.net

cshenk wrote:

> Gary wrote:
>
> > On 5/16/2021 5:35 PM, 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.
> >
> > It's common to only use certain parts for a certain dish but I
> > suspect what is tossed out is actually saved for another use.
>
> I'm sure it is.
>
> For me, I grow them from long ago grocery buys thant they come up
> again for years. I leave the bulb in the round and snip off the tops
> for use in dishes.
>
> As for regular onions, I'll chop a whole one and use what I need then
> store the rest in airtight containers. Next time (usually next day
> but may take up to 3 days), I'ts already chopped and ready.


Ask them, theyre here. "You can stop saying that now. Thank you."

--
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On 5/17/2021 3:01 PM, bruce bowser wrote:
> On Monday, May 17, 2021 at 11:30:32 AM UTC-4, Sheldon wrote:
>> On Mon, 17 May 2021 10:10:01 -0400, Dave Smith
>> > wrote:
>>
>>> On 2021-05-17 10:04 a.m., Cindy Hamilton wrote:
>>>> On Monday, May 17, 2021 at 9:28:53 AM UTC-4, Gary wrote:
>>>
>>>>>>
>>>>> Good grief, Cindy. Using only one green onion? Why bother?
>>>>
>>>> Because we don't all cook for a regiment. A single green onion
>>>> is more than enough for one or two servings of chicken, tuna, or
>>>> salmon salad. I can't speak for Dave and his wife, but I'd like to
>>>> taste something besides green onion in any of those dishes.
>>>>
>>>
>>> The green onion is there to add some flavour to the chicken, not to
>>> overwhelm it. I usually make only enough for one or two servings so
>>> half a green onion is more than enough. Sheldon might use two bunches,
>>> but would have enough for a platoon.
>> No platoon here, those days are long gone, that was more than fifty
>> years ago.
>
> I was born 51 years ago. That's a while back !!
>

Yes, my kids are 52, 50.

bruce bowser wrote:
> Sheldon wrote:
>> No platoon here, those days are long gone, that was more than fifty
>> years ago.
>
> I was born 51 years ago. That's a while back !

That reminds me....this month is Sheldon's birthday...Maybe today?
Happy Birthday, Sheldon!

cshenk wrote:
> As for regular onions, I'll chop a whole one and use what I need then
> store the rest in airtight containers. Next time (usually next day but
> may take up to 3 days), I'ts already chopped and ready.

That's basically what I do. I like strong onions, red or yellow.
I'll peel and cut one in half.
One half, I'll slice or chop and the other stays half whole.

I just store the leftovers in a fold over sandwich baggie. No onion
smells in the fridge.

On 5/17/2021 12:35 AM, US Janet wrote:
> On Sun, 16 May 2021 17:38:33 -0400, Boron Elgar
> > wrote:
>
>> On Sun, 16 May 2021 15:35:38 -0600, 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.
>>>
>>> Janet US
>>
>> Nothing vegetative really gets tossed here. Depending on what it is,
>> it goes into a stock pot or into the compost.
>
> I've always had a large plastic zip bag in the freezer. That's where
> celery stumps,carrot ends, wrinkled mushrooms, oldish onions etc go.
> When my daughter was young she knew when she came home from school to
> start soup for supper with the veggie bag. I also have a zip bag of
> trimmings from chicken in the freezer. The two bags make excellent
> broth for chicken soup.
> I later learned that she still makes soup that way and that she taught
> her two boys to make soup that way.
> Janet US
>
Cool! My mother hated to cook, so that's a nice thing to pass along and
a tradition kept up.

That being said, I rarely have enough celery stumps or leaves, carrots
ends, wrinkled mushrooms or oldish onions to go into a bag in the
freezer these days. When I want to make chicken soup/stock (or any,
really) soup I have to buy fresh veggies and only enough for the amount
of stock/soup I want to make. I'm not likely to save a bunch of trimmings.

When I make broccoli soup I include the stems (peeled and sliced). The
tough ends and peels go into the garbage disposal. Ditto the green
cauliflower stems and the stem and tough outer leaves of cabbage.

Jill

On Tue, 18 May 2021 19:59:02 -0400, jmcquown >
wrote:

>On 5/17/2021 12:35 AM, US Janet wrote:
>> On Sun, 16 May 2021 17:38:33 -0400, Boron Elgar
>> > wrote:
>>
>>> On Sun, 16 May 2021 15:35:38 -0600, 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.
>>>>
>>>> Janet US
>>>
>>> Nothing vegetative really gets tossed here. Depending on what it is,
>>> it goes into a stock pot or into the compost.
>>
>> I've always had a large plastic zip bag in the freezer. That's where
>> celery stumps,carrot ends, wrinkled mushrooms, oldish onions etc go.
>> When my daughter was young she knew when she came home from school to
>> start soup for supper with the veggie bag. I also have a zip bag of
>> trimmings from chicken in the freezer. The two bags make excellent
>> broth for chicken soup.
>> I later learned that she still makes soup that way and that she taught
>> her two boys to make soup that way.
>> Janet US
>>
>Cool! My mother hated to cook, so that's a nice thing to pass along and
>a tradition kept up.
>
>That being said, I rarely have enough celery stumps or leaves, carrots
>ends, wrinkled mushrooms or oldish onions to go into a bag in the
>freezer these days. When I want to make chicken soup/stock (or any,
>really) soup I have to buy fresh veggies and only enough for the amount
>of stock/soup I want to make. I'm not likely to save a bunch of trimmings.
>
>When I make broccoli soup I include the stems (peeled and sliced). The
>tough ends and peels go into the garbage disposal. Ditto the green
>cauliflower stems and the stem and tough outer leaves of cabbage.
>
>Jill
Ask them, theyre here. "You can stop saying that now. Thank you."

On 5/17/2021 9:28 AM, 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?Â* Tossing out the
>> tops _is_ using less.
>>
>> Cindy Hamilton
>>
> Good grief, Cindy. Using only one green onion? Why bother?
>
>
>
Good grief, Gary. Perhaps the amount of chicken, tuna or salmon salad
he made calls for and is perfect with only *one* green onion and it
tastes great with only that. Who cares about the likely green unless
cut very close to the white bulb green tops? Throw them away.

Jill

On 5/17/2021 10:04 AM, Cindy Hamilton wrote:
> On Monday, May 17, 2021 at 9:28:53 AM UTC-4, 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?
>
> Because we don't all cook for a regiment. A single green onion
> is more than enough for one or two servings of chicken, tuna, or
> salmon salad. I can't speak for Dave and his wife, but I'd like to
> taste something besides green onion in any of those dishes.
>
> Cindy Hamilton
>
Thank you, Cindy. You expressed that better than I could have.

I'm thinking the only reason to use a lot of green and the whole of them
is in something like an Egg Foo Yung preparation.

Jill

On 5/17/2021 7:26 AM, Gary wrote:
> On 5/16/2021 9:09 PM, Arnie wrote:
>> On Sun, 16 May 2021 18:47:32 -0400, 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.
>>
>> Maybe you can make chicken 2 days in a row. The first day it's called
>> white-onion chicken and the second day it's called green-onion
>> chicken. No more upset wife.
>
> He'd probably be better off just ditching the complaining wife. heheheh
>
>
Feeding the troll again, I see.

Jill

On Tue, 18 May 2021 19:59:02 -0400, jmcquown >
wrote:

>On 5/17/2021 12:35 AM, US Janet wrote:
>> On Sun, 16 May 2021 17:38:33 -0400, Boron Elgar
>> > wrote:
>>
>>> On Sun, 16 May 2021 15:35:38 -0600, 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.
>>>>
>>>> Janet US
>>>
>>> Nothing vegetative really gets tossed here. Depending on what it is,
>>> it goes into a stock pot or into the compost.
>>
>> I've always had a large plastic zip bag in the freezer. That's where
>> celery stumps,carrot ends, wrinkled mushrooms, oldish onions etc go.
>> When my daughter was young she knew when she came home from school to
>> start soup for supper with the veggie bag. I also have a zip bag of
>> trimmings from chicken in the freezer. The two bags make excellent
>> broth for chicken soup.
>> I later learned that she still makes soup that way and that she taught
>> her two boys to make soup that way.
>> Janet US
>>
>Cool! My mother hated to cook, so that's a nice thing to pass along and
>a tradition kept up.
>
>That being said, I rarely have enough celery stumps or leaves, carrots
>ends, wrinkled mushrooms or oldish onions to go into a bag in the
>freezer these days. When I want to make chicken soup/stock (or any,
>really) soup I have to buy fresh veggies and only enough for the amount
>of stock/soup I want to make. I'm not likely to save a bunch of trimmings.
>
>When I make broccoli soup I include the stems (peeled and sliced). The
>tough ends and peels go into the garbage disposal. Ditto the green
>cauliflower stems and the stem and tough outer leaves of cabbage.
>
>Jill

I'm going to have to try broccoli soup again some day. I tried once
and the broccoli seemed so strong.
Janet US

In article >,
says...

Jill wrote

> >When I make broccoli soup I include the stems (peeled and sliced). The
> >tough ends and peels go into the garbage disposal. Ditto the green
> >cauliflower stems and the stem and tough outer leaves of cabbage.
> >
> >Jill
>
> I'm going to have to try broccoli soup again some day. I tried once
> and the broccoli seemed so strong.
>
I save that hard rind from a wedge of parmesan cheese to simmer in
the pot when making a cauliflower or broccoli soup.


Janet UK

On 5/18/2021 9:04 PM, jmcquown wrote:
> On 5/17/2021 7:26 AM, Gary wrote:
>> On 5/16/2021 9:09 PM, Arnie wrote:
>>> On Sun, 16 May 2021 18:47:32 -0400, 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.
>>>
>>> Maybe you can make chicken 2 days in a row. The first day it's called
>>> white-onion chicken and the second day it's called green-onion
>>> chicken. No more upset wife.
>>
>> He'd probably be better off just ditching the complaining wife. heheheh
>>
>>
> Feeding the troll again, I see.

I talk to you, don't I?
Not calling you a troll but all posters here are real people. I talk to
everyone/anyone when I care to.

On 5/19/2021 7:52 AM, Gary wrote:
> On 5/18/2021 9:04 PM, jmcquown wrote:
>> On 5/17/2021 7:26 AM, Gary wrote:
>>> On 5/16/2021 9:09 PM, Arnie wrote:
>>>> On Sun, 16 May 2021 18:47:32 -0400, 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.
>>>>
>>>> Maybe you can make chicken 2 days in a row. The first day it's called
>>>> white-onion chicken and the second day it's called green-onion
>>>> chicken. No more upset wife.
>>>
>>> He'd probably be better off just ditching the complaining wife. heheheh
>>>
>>>
>> Feeding the troll again, I see.
>
> I talk to you, don't I?
> Not calling you a troll but all posters here are real people. I talk to
> everyone/anyone when I care to.
>
>
Jill has it in her head that she's the RFC moderator, while in fact
she's a clueless ****.

On 2021-05-18 11:05 p.m., US Janet wrote:
> On Tue, 18 May 2021 19:59:02 -0400, jmcquown >
> wrote:

> I'm going to have to try broccoli soup again some day. I tried once
> and the broccoli seemed so strong.

I had it once and it was pretty good, but the next time I had it the
taste of overcooked broccoli was just too much.