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Posted to rec.food.cooking
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Took the new saucepan for a test drive
hahabogus wrote:
> wrote in
news 
>
> > Onion, carrot, garlic and some red potatoes in the new pot.
> >
>
> When you peel onions...the yellow everyday cheapie onions,,,How deep do
you
> peel? I find if I just remove the brown skin and slice up the rest the
> layer of onion just below the skin is way tougher and harder to chew even
> after it is cooked up. So I remove the brown skin and 1 layer of the
actual
> useable onion...Does This Make Sense?
Yes...
--
Best
Greg
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