Sheldon Martin wrote:

> On Mon, 17 May 2021 10:10:01 -0400, Dave Smith
> > wrote:
>
> > On 2021-05-17 10:04 a.m., Cindy Hamilton wrote:
> >> On Monday, May 17, 2021 at 9:28:53 AM UTC-4, Gary wrote:
> >
> > > > >
> >>> 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.
> > >
> >
> > The green onion is there to add some flavour to the chicken, not to
> > overwhelm it. I usually make only enough for one or two servings
> > so half a green onion is more than enough. Sheldon might use two
> > bunches, but would have enough for a platoon.
>
> No platoon here, those days are long gone, that was more than fifty
> years ago.
>
> Part of a raw green onion imparts as much onion flavor as a whole raw
> green onion. I never use part of any onion, I choose one the size
> needed for the dish. When I buy onions I choose them in several
> sizes, I never save part of an onion, I use it all. I see no point in
> slicing into an onion for just a wee bit... that's what dehy onions
> are for.... I keep a jar of dehy onions in the pantry for the same
> reason I keep dehy garlic. Anyway I'd no sooner use part of an onion
> as part of a banana. Thinking about it it's been years since I've
> bought green onions. Lately I only buy sweet onions like Vidalias,
> they're available in various sizes and I choose an assortment.


Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Chad posts with uni-berly.de - individual.net