On Sun, 25 May 2008 23:01:25 GMT, 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?

That's exactly what I do, not because I've found it tougher, but
sometimes the brown skin is obstinate and I don't have the patience to
pick it off, so I automatically take the first layer.

koko
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updated 5/11
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