On Sun, 04 May 2014 22:41:52 -0400, Doris Night
> wrote:
>On Sun, 4 May 2014 16:27:46 -0700, "Julie Bove"
> wrote:
>
>>I remember seeing on some cooking show that you are always supposed to cut
>>off one end of the onion if you were not going to use all of it. If you
>>didn't, it would continue to grow. I can't remember if they said the root
>>or top end. I think they said root. But... I almost always cut off both
>>ends and put the rest in the fridge. I would only leave the peel on if I
>>were in a super hurry to get a piece of onion. I have done this when making
>>a sandwich in a hurry. Wash, cut a slice, just removing the peel from the
>>slice then putting the onion in a plastic bag in the fridge to deal with
>>later.
>>
>>But lately, I cut off both ends, peel and put the rest of the onion in a
>>plastic bag but... The onion continues to seem to grow from the top end.
>>It doesn't form a green sprout but pushes up from the middle until the
>>middle is sticking up. Makes it a tad hard to get good slices but is not a
>>problem for chunks or dices.
>
>I don't cut off either end of the onion. I'd never heard about doing
>that until you brought it up. And my onions keep just fine. Maybe
>someone on some cooking show was repulsed by a bit of the center of
>the onion protuding from the center (like an onion penis). Probably a
>god-botherer.
>
>Doris
An onion penis... whouldn't that be a leek? Or is that a leak?
I never cut an onion unless I will use it all. Onions are available
in all different sizes, I buy a bag that has a variety of sizes, and
some times I buy loose onions and choose mostly small ones. Once an
onion is cut it begins to stink, and no matter how well wrapped it
stinks up your fridge... I once tried storing half an onion in a
tightly sealed glass jar, still stunk up my fridge, and when I opened
the jar a few days later the stink would knock you out. If I need
only a small amount of onion I use dehy, I always have a jar of minced
dehy onion, only needs ten minutes to rehydrate. I keep dehy toasted
onions too, a very nice seasoning for meat loaf, soups, and stews,
without all the salt of soup mix.