On Monday, May 17, 2021 at 7:25:47 AM UTC-4, Gary wrote:
> On 5/16/2021 6:47 PM, Dave Smith wrote:
> > On 2021-05-16 5:35 p.m., US Janet wrote:
> >>
> >> I asked because I was astonished to sometimes see TV chefs toss the
> >> entire stem of the broccoli or specifiy to only use the green or white
> >> of green onions and toss the rest away.
> >>
> >>
> >
> > My wife gets a little upset once in a while when I make chicken, tuna or
> > salmon salad and use only the white part of a green onion. The reason I
> > do that is because I figure that I have enough and don't want to
> > overpower the salad with the onion. If I was making more I would use
> > more of it, right up almost to the top.
> Just use less green onions rather than toss out the very mild tops.

What if the amount he's using is _one_ green onion? Tossing out the
tops _is_ using less.

Cindy Hamilton