On Mon, 5 May 2014 11:34:10 -0700, "Julie Bove"
> wrote:

>
>"Brooklyn1" > wrote in message
.. .
>> 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.
>
>I'm glad you can get all sizes there. I can't here. I can sometimes get
>smaller red or yellow ones. But the while ones are just large and larger.
>When I first cut it, I needed only one slice for a sandwich.

I suppose you can only buy ostrich eggs.