On Wed, 12 Jan 2011 20:28:03 -0800 (PST), projectile vomit chick
> wrote:

>On Jan 12, 8:57*pm, "Julie Bove" > wrote:
>> "Goomba" > wrote in message
>>
>> ...
>>
>>
>>
>>
>>
>> > Julie Bove wrote:
>>
>> >> It takes me a while to peel onions and garlic. *I have seen the technique
>> >> of smashing the garlic. *That never seems to work for me. *I just wind up
>> >> with a mess and I have to pick little bits out. *I am careful with my
>> >> onions because I don't want bits of peel in there. *And I am careful with
>> >> my peppers because I don't like the seeds in there.
>>
>> >> At one point in time I was severely disabled and could not stand up for
>> >> any length of time. *I bought a bar stool and used it to sit on. *I tried
>> >> to prep my veggies for the week all at one time. *Of course it seemed
>> >> there were always times I had to do something additional. *But I spent a
>> >> good two hours of chopping and slicing every week. *This included
>> >> vegetables for snacks and salads.
>> > I'd be a lot faster then for all that practice!
>> > Peel the onion by cutting in half and pulling the outter thin layer with
>> > skin right off.
>> > You seem to enjoy your difficulties and are always resistant to doing
>> > things mroe effectively.
>
>From what I've read lately, I agree.
>
>>
>> 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.
>
>You cut the roots off the onion first, then cut in half. You make
>things harder than they are.

'Zactly. And cut off the stem end too, cut in half and then peel. And
yes, I wash peeled onions before slicing, peeled garlic cloves get
washed too. These bulbs grow underground, they are always dirty, and
that tiny bit of dirt harbors botulism.