On Wed, 12 Jan 2011 20:19:17 -0800, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Wed, 12 Jan 2011 18:57:31 -0800, "Julie Bove"
> > > wrote:
> >
> >> I don't like to cut it in half. Why? Because the little bits of root
> >> tend
> >> to stick to the moist surface and then I have to pick them off. I see
> >> many
> >> chefs on TV doing this and it just makes me cringe. Same goes for
> >> smashing
> >> the garlic.
> >
> > Come on Julie. Cut both ends off, slice it from stem to stern and
> > then pull the skin off each half.
>
> Nope. I prefer to peel it first. Otherwise you get little bits of peel
> sticking to the cut part.

That's ridiculous. Take the top layer off and absolutely no peel will
stick to anything.
>
> Why is it that people here are getting upset at how *I* peel or cut an
> onion? It's not like I'm cooking for any of you and you have to wait for

<shrug> Do whatever you want, but I don't need to know the details.

--
I love cooking with wine.
Sometimes I even put it in the food.