On Sunday, February 21, 2016 at 10:33:46 PM UTC-5, Brooklyn1 wrote:
> Julie Bove wrote:
> >
> >Anyone else get this? People are posting it right and left about how you
> >should never cut open an onion and then use the cut part the next day.
> >Creates excess bile in the body. Full of bacteria and can even kill you..
> >It is causing people to freak! Why do people believe this nonsense?
>
> I can't remember ever cutting into an onion and not using it all... a
> cut raw onion has never seen the inside of my fridge, not ever. Onions
> are all sizes, choose an appropriate size.

What size onion should I use when I want a single slice of raw onion
on a burger? Sautéed onions are not an acceptable substitute.

Cindy Hamilton

On Mon, 22 Feb 2016 03:38:52 -0800 (PST), Cindy Hamilton
> wrote:

>On Sunday, February 21, 2016 at 10:33:46 PM UTC-5, Brooklyn1 wrote:
>> Julie Bove wrote:
>> >
>> >Anyone else get this? People are posting it right and left about how you
>> >should never cut open an onion and then use the cut part the next day.
>> >Creates excess bile in the body. Full of bacteria and can even kill you.
>> >It is causing people to freak! Why do people believe this nonsense?
>>
>> I can't remember ever cutting into an onion and not using it all... a
>> cut raw onion has never seen the inside of my fridge, not ever. Onions
>> are all sizes, choose an appropriate size.
>
>What size onion should I use when I want a single slice of raw onion
>on a burger? Sautéed onions are not an acceptable substitute.
>
>Cindy Hamilton

I've never once in my life cut into an onion for one slice... and
perhaps your burgers are small, mine are 12 ounces and can easily
handle an entire small onion, and if I have to throw away part of an
onion I will... a small bit of onion has less value than a zip-loc.
But I much prefer caramelized onions on my burger.

On Monday, February 22, 2016 at 3:08:45 PM UTC-5, Brooklyn1 wrote:
> On Mon, 22 Feb 2016 03:38:52 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Sunday, February 21, 2016 at 10:33:46 PM UTC-5, Brooklyn1 wrote:
> >> Julie Bove wrote:
> >> >
> >> >Anyone else get this? People are posting it right and left about how you
> >> >should never cut open an onion and then use the cut part the next day..
> >> >Creates excess bile in the body. Full of bacteria and can even kill you.
> >> >It is causing people to freak! Why do people believe this nonsense?
> >>
> >> I can't remember ever cutting into an onion and not using it all... a
> >> cut raw onion has never seen the inside of my fridge, not ever. Onions
> >> are all sizes, choose an appropriate size.
> >
> >What size onion should I use when I want a single slice of raw onion
> >on a burger? Sautéed onions are not an acceptable substitute.
> >
> >Cindy Hamilton
>
> I've never once in my life cut into an onion for one slice... and
> perhaps your burgers are small, mine are 12 ounces and can easily
> handle an entire small onion, and if I have to throw away part of an
> onion I will... a small bit of onion has less value than a zip-loc.
> But I much prefer caramelized onions on my burger.

Yes, we've established that my burgers are small, that I eat much smaller
meals, and much, much smaller portions of meat than you do. I consider
a 3 ounce burger just about the right size. I much prefer raw onions
on my burger.

I think I'll continue buying Vidalias (or other supersweet onions),
slicing off what I need, and storing the remainder in the fridge.
They don't "ferment", although breaking the cell walls will change
the taste of the onion as the organosulfur compounds within are
released. Happily, that's confined to the cut surfaces; the rest
of the onion is fine.

Cindy Hamilton

On Tue, 23 Feb 2016 03:21:07 -0800 (PST), Cindy Hamilton
> wrote:

> On Monday, February 22, 2016 at 3:08:45 PM UTC-5, Brooklyn1 wrote:
> > On Mon, 22 Feb 2016 03:38:52 -0800 (PST), Cindy Hamilton
> > > wrote:
> >
> > >On Sunday, February 21, 2016 at 10:33:46 PM UTC-5, Brooklyn1 wrote:
> > >>
> > >> I can't remember ever cutting into an onion and not using it all... a
> > >> cut raw onion has never seen the inside of my fridge, not ever. Onions
> > >> are all sizes, choose an appropriate size.
> > >
> > >What size onion should I use when I want a single slice of raw onion
> > >on a burger? Sautéed onions are not an acceptable substitute.
> > >
> > >Cindy Hamilton
> >
> > I've never once in my life cut into an onion for one slice... and
> > perhaps your burgers are small, mine are 12 ounces and can easily
> > handle an entire small onion, and if I have to throw away part of an
> > onion I will... a small bit of onion has less value than a zip-loc.
> > But I much prefer caramelized onions on my burger.
>
> Yes, we've established that my burgers are small, that I eat much smaller
> meals, and much, much smaller portions of meat than you do. I consider
> a 3 ounce burger just about the right size. I much prefer raw onions
> on my burger.

My burgers are bigger than yours and I *loved* raw onion on mine. I'm
not opposed to overlapping onion slices on them either. Not that I
make burgers at home very often - they are a restaurant meal for me.
Just had one for lunch yesterday, in fact.
>
> I think I'll continue buying Vidalias (or other supersweet onions),
> slicing off what I need, and storing the remainder in the fridge.
> They don't "ferment", although breaking the cell walls will change
> the taste of the onion as the organosulfur compounds within are
> released. Happily, that's confined to the cut surfaces; the rest
> of the onion is fine.
>
I use onions when I cook, but still buy the smallest onions I can
find. When I was cooking for 4, I could use the entire (small) onion
for one meal but now I only use half. Covering the cut side and
storing them in the refrigerator isn't an issue.

--

sf