On Monday, May 17, 2021 at 9:28:53 AM UTC-4, Gary wrote:
> On 5/17/2021 8:45 AM, Cindy Hamilton wrote:
> > 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
> >
> Good grief, Cindy. Using only one green onion? Why bother?

Because we don't all cook for a regiment. A single green onion
is more than enough for one or two servings of chicken, tuna, or
salmon salad. I can't speak for Dave and his wife, but I'd like to
taste something besides green onion in any of those dishes.

Cindy Hamilton