On 5/17/2021 10:04 AM, Cindy Hamilton wrote:
> 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
>
Thank you, Cindy. You expressed that better than I could have.

I'm thinking the only reason to use a lot of green and the whole of them
is in something like an Egg Foo Yung preparation.

Jill