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

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

I don't discard any of it actually.

I replant the green onion bulb to make more green onions. I rarely buy
them because of that. I make vegetable broth from most peels and root
portions. I LIKE the stems of Broccoli. 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.

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


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

--
The real Walter de Rochebrune posts with uni-berly.de - individual.net

On Sun, 16 May 2021 13:56:03 -0500, "cshenk"
> wrote:

>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
>
>I don't discard any of it actually.
>
>I replant the green onion bulb to make more green onions. I rarely buy
>them because of that. I make vegetable broth from most peels and root
>portions. I LIKE the stems of Broccoli. 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.

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

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

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

On Sunday, May 16, 2021 at 2:41:40 PM UTC-4, 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

I use both parts of the green onion, depending on the dish. I'm
more likely to use the green and discard the white because I
generally eat them raw.

I use all parts of broccoli, except the leaves. I peel the stems,
which are the best part.

I don't eat dirt chunks.

Cindy Hamilton

On 2021-05-16 2:41 p.m., 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?


I cut off about 1/8" off the bottom to remove the root and then use
about 80% of the rest and toss the last inch or so of green.
I eat the florets of broccoli and the little bit of the stem they are
attached to. I don't eat the stalks, but my wife saves them and eats
them. When I trim the extreme tips of beans at both ends. While snow
peas I slice the ends most of the way through and then pull them off and
hope that any stringy spine comes off. That saves me from have those
strings hanging halfway down my through. We usually roast (butternut)
squash and then scoop out the flesh down to the skin.

On Sunday, May 16, 2021 at 1:41:40 PM UTC-5, US Janet wrote:
>
> What part of the green onion do you throw away?
>
None of it. It's all eaten.
>
> What part of broccoli do you throw away
>
None of it. If I buy fresh broccoli the stem is trimmed then cut into
bite-size pieces and cooked with the florets.
>
> what part of beets do you throw away
>
I only buy canned pickled beets so I can't answer how I'd trim and cook
fresh beets.
>
> You get the idea. When you are using fresh vegetables, what part do
> you use and what do you discard?
> Janet US
>
Carrots get a quick wash and a light peel. Potatoes are also washed then
peeled unless I'm making potato salad. Then they are just washed and the
peelings become part of the finished dish (red potatoes). Radishes get a
washing and a light trim of the top and bottom.

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.

I only cut off the bottom of the broccoli "trees," but if in a whole,
fresh broccoli bouquet, I do cut off the thickest lower part of the
main stem.

The only beets around here come in a jar and are pickled. If I pickle
them myself, I now buy whole, cooked and peeled beets from Costco.

There seem to be several articles the past couple of weeks talking
about using the usual discards from fruits and veggies. One article
talked about using the banana peels. I confess I did not read past
that headline. Nope. Not me.

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

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.

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.

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.

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

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.

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.

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

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?

the stuff that gets discarded tends to be roots and
dry portions that won't be useful for anything else,
but even whatever is discarded gets fed to the worms
so none of it is wasted.

peelings, seeds, stems, husks, tunics, roots, dirt,
spoiled portions... worms love it all. they seem to
especially like onion/garlic parts.


songbird

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.

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.
>

You'll sniff his ass both days.

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

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

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

On Sun, 16 May 2021 22:36:26 -0600, 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."

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

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

On Mon, 17 May 2021 11:09:02 +1000, 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.

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

On Sun, 16 May 2021 20:12:32 -0400, songbird >
wrote:

>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?
>
> the stuff that gets discarded tends to be roots and
>dry portions that won't be useful for anything else,
>but even whatever is discarded gets fed to the worms
>so none of it is wasted.
>
> peelings, seeds, stems, husks, tunics, roots, dirt,
>spoiled portions... worms love it all. they seem to
>especially like onion/garlic parts.
>
>
> songbird

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

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.

Some dishes are better with only one part of the green onion.
I prefer the grassy bite of the green part, which I generally
slice thinly along the bias and add to a tossed salad.

If I'm cooking the green onion, I generally cook the white part
and add the green at the last few seconds.

Cindy Hamilton

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

On Monday, May 17, 2021 at 5:08:51 AM UTC-4, 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.

Most places i've had restaurant made Broccoli NEVER includes the stem.

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?

I remove many cut end-tips from vegetables and peels if necessary. I
might not use them for the dish I'm making but pretty much all goes into
a plastic bag in the freezer to add to the next stock pot.

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.

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.

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

On Monday, May 17, 2021 at 6:21:04 AM UTC-4, bruce bowser wrote:
> On Monday, May 17, 2021 at 5:08:51 AM UTC-4, 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.
> Most places i've had restaurant made Broccoli NEVER includes the stem.

Chinese restaurants always use the stem.

Restaurants have to satisfy their customers' expectations. A chef who
uses the stem at home might not use it in his restaurant.

Cindy Hamilton

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

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.

On Sun, 16 May 2021 22:35:07 -0600, 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

It is nice when one sees kitchen favorites passed onto the next
generation.

On Mon, 17 May 2021 05:45:52 -0700 (PDT), 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

With green onions I eat the entire thing, excellent dipped in a bit of
kosher salt... I do likewise with all veggies. Broccoli stems just
need peeling.

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?

On Mon, 17 May 2021 02:10:18 -0700 (PDT), 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

Correct. I posted another recipe for it.

On Mon, 17 May 2021 05:45:03 -0700 (PDT), Cindy Hamilton
> wrote:

>On Monday, May 17, 2021 at 6:21:04 AM UTC-4, bruce bowser wrote:
>> On Monday, May 17, 2021 at 5:08:51 AM UTC-4, 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.
>> Most places i've had restaurant made Broccoli NEVER includes the stem.
>
>Chinese restaurants always use the stem.
>
>Restaurants have to satisfy their customers' expectations. A chef who
>uses the stem at home might not use it in his restaurant.
>
>Cindy Hamilton

Um, which part of a green onion is the stem? I can't think of a dish
where I don't use it all. Green onion is all stem except for the
root, and that gets chopped into soups.