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Julie Bove[_2_]

22-02-2016 01:00 AM

Onion thing on Facebook

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?
Sheesh.

[email protected]

22-02-2016 01:42 AM

Onion thing on Facebook

I say the more bile the better.

Roy[_4_]

22-02-2016 02:28 AM

Onion thing on Facebook

On Sunday, February 21, 2016 at 6:01:04 PM UTC-7, 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?
> Sheesh.

Possibly the same way that a certain party had to seek the advice of a pet psychiatrist when her cat was lost.
====

jmcquown[_2_]

22-02-2016 02:50 AM

Onion thing on Facebook

On 2/21/2016 9:28 PM, Roy wrote:
> On Sunday, February 21, 2016 at 6:01:04 PM UTC-7, 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?
>> Sheesh.
>
> Possibly the same way that a certain party had to seek the advice of a pet psychiatrist when her cat was lost.
> ====
>
That wasn't a pet psychiatrist, it was a pet *psychic*.

Jill

Brooklyn1

22-02-2016 03:33 AM

Onion thing on Facebook

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. I look for bags of onions
of various sizes. I use a lot of onions, mostly for soups, stews, or
caramelized... I'll caramelize a three pound bag of onions for one
burger, did that two days in a row last week, I'll start the onions at
about 8 AM for dinner, just leave them go on the lowest heat and stir
about once every hour. The market in town had 3 lb bags of onions/$1
BOGO, so I stocked up, bought six bags (18 lbs) for $3, I picked out
the smallest for when I don't need a lot of onion. I like raw onion
in sandwiches, a SPAM sandwich with raw onion is fantastic, that was
lunch today... 1/2 an Italian loaf with mustard, mayo, SPAM, iceberg,
and onion... just a modicom of mayo to hold lots of freshly ground
black pepper.

Sqwertz

22-02-2016 04:40 AM

Onion thing on Facebook

Sqwertz

22-02-2016 04:43 AM

Onion thing on Facebook

Janet B

22-02-2016 05:16 AM

Onion thing on Facebook

Roy[_4_]

22-02-2016 06:58 AM

Onion thing on Facebook

On Sunday, February 21, 2016 at 7:50:42 PM UTC-7, Jill McQuown wrote:
> On 2/21/2016 9:28 PM, Roy wrote:
> > On Sunday, February 21, 2016 at 6:01:04 PM UTC-7, 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?
> >> Sheesh.
> >
> > Possibly the same way that a certain party had to seek the advice of a pet psychiatrist when her cat was lost.
> > ====
> >
> That wasn't a pet psychiatrist, it was a pet *psychic*.
>
> Jill

Of course it was a psychic...I really flubbed that one. Thanks for the correction.
====

Julie Bove[_2_]

22-02-2016 10:01 AM

Onion thing on Facebook

"Brooklyn1" > wrote in message
...
> 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. I look for bags of onions
> of various sizes. I use a lot of onions, mostly for soups, stews, or
> caramelized... I'll caramelize a three pound bag of onions for one
> burger, did that two days in a row last week, I'll start the onions at
> about 8 AM for dinner, just leave them go on the lowest heat and stir
> about once every hour. The market in town had 3 lb bags of onions/$1
> BOGO, so I stocked up, bought six bags (18 lbs) for $3, I picked out
> the smallest for when I don't need a lot of onion. I like raw onion
> in sandwiches, a SPAM sandwich with raw onion is fantastic, that was
> lunch today... 1/2 an Italian loaf with mustard, mayo, SPAM, iceberg,
> and onion... just a modicom of mayo to hold lots of freshly ground
> black pepper.

I use a lot of onions but I almost always have a cut one in the fridge.
Angela has been on a chili kick of late and she uses a little chopped white
ones on top. We also use slices for sandwiches and sometimes salads. I
sometimes put the white ones in bean tacos or burritos. And I only need a
little bit.

Julie Bove[_2_]

22-02-2016 10:10 AM

Onion thing on Facebook

"Sqwertz" > wrote in message
...
> On Sun, 21 Feb 2016 22:33:41 -0500, 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. I look for bags of onions
>> of various sizes. I use a lot of onions, mostly for soups, stews, or
>> caramelized... I'll caramelize a three pound bag of onions for one
>> burger, did that two days in a row last week, I'll start the onions at
>> about 8 AM for dinner, just leave them go on the lowest heat and stir
>> about once every hour. The market in town had 3 lb bags of onions/$1
>> BOGO, so I stocked up, bought six bags (18 lbs) for $3, I picked out
>> the smallest for when I don't need a lot of onion. I like raw onion
>> in sandwiches, a SPAM sandwich with raw onion is fantastic, that was
>> lunch today... 1/2 an Italian loaf with mustard, mayo, SPAM, iceberg,
>> and onion... just a modicom of mayo to hold lots of freshly ground
>> black pepper.
>
> How do you manage to use a whole onion on a sandwich?
>
> Your onion-in-the-fridge phobia is unfounded. I have a ziplock
> freezer bag that I re-use for partial onions. I never have a problem
> with it smelling up the fridge. And I wouldn't even mind if it did.
> My current ziplock has two half onions in it - half yellow and half
> red.

One thing I learned to do some years back but never do now is to cover the
cut part of the onion with butter or margarine. I did this when I had to
move back home temporarily and my dad had forbidden me from putting cut
onions in the fridge because they would stink it up. I had some ancient
book of household tips and I got it from there. In those days we still only
had the very thin plastic bags and odors could easily get through those.

I have noticed that the bags that are bigger than the sandwich bags are made
of a thicker plastic and they do stop the odors. Exception being those
super thin bread bags.

Only time I have noticed an odor recently is if I am cutting up a lot of
veggies for use later in the day or the following day and there are a lot of
chopped onions in there. Sometimes I do only put them in a cheap bread bag,
particularly if I am going to use them in a few hours. Then I will notice
the smell but it doesn't bother me.

I have also noticed that different parts of the country have different kinds
and sizes of onions. In certain parts of the East Coast and even in PA, they
have small yellow onions. I think they are just referred to as cooking
onions. They are usually much cheaper than the other onions and in one
small store that I used to shop at in PA they were often the only onion they
had! So I wound up using them in place of green onions or any other onion I
might have wanted to use, simply because I didn't want to have to go to
another store. Despite the name, they did work as raw onions although
perhaps a different onion would have been a bit better. Anyway... Where I
am going with this is that I could easily one one of those up and wouldn't
have any left over, even if I was using it on a sandwich. They were just
that small.

I have never seen that kind of onion here. In fact, most of our onions are
pretty big to huge. If you want a small one, you have to really hunt for it
or maybe resort to something like a shallot or Cippolini.

Cindy Hamilton[_2_]

22-02-2016 11:38 AM

Onion thing on Facebook

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

Brooklyn1

22-02-2016 07:58 PM

Onion thing on Facebook

On Sun, 21 Feb 2016 21:53:55 -0600, Sqwertz >
wrote:

>On Sun, 21 Feb 2016 22:33:41 -0500, 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. I look for bags of onions
>> of various sizes. I use a lot of onions, mostly for soups, stews, or
>> caramelized... I'll caramelize a three pound bag of onions for one
>> burger, did that two days in a row last week, I'll start the onions at
>> about 8 AM for dinner, just leave them go on the lowest heat and stir
>> about once every hour. The market in town had 3 lb bags of onions/$1
>> BOGO, so I stocked up, bought six bags (18 lbs) for $3, I picked out
>> the smallest for when I don't need a lot of onion. I like raw onion
>> in sandwiches, a SPAM sandwich with raw onion is fantastic, that was
>> lunch today... 1/2 an Italian loaf with mustard, mayo, SPAM, iceberg,
>> and onion... just a modicom of mayo to hold lots of freshly ground
>> black pepper.
>
>How do you manage to use a whole onion on a sandwich?

Simple, I choose an onion the size of a golf ball or smaller... and if
there's a wee bit remaining I toss it outside along with sliced off
root and leaf ends and peels, but it's rare I don't have an onion
small enough, and most times I build two sandwiches regardless what
kind... and most of the sandwhiches I build don't get raw onion. Also
it's when I'm home alone that I tend to eat raw onion.

>Your onion-in-the-fridge phobia is unfounded. I have a ziplock
>freezer bag that I re-use for partial onions. I never have a problem
>with it smelling up the fridge. And I wouldn't even mind if it did.
>My current ziplock has two half onions in it - half yellow and half
>red.

My reason has nothing to do with onion smell in the fridge, were that
the reason I would put cut onion in a screw top jelly jar... but it's
not about stinking up the fridge, its about the awful flavor of onion
that was cut into yesterday, even within an hour a cut onion tastes
funky because cut onions immediately begin to ferment. When I buy
onions I take the time and make the effort to chose those that weren't
bruised, one bruised onion will stink up a whole sack full... often
I'd rather buy loose onions, then I can inspect each for bruises and
choose the sizes I want, I don't care that loose onions may cost a few
pennies more, I more than make up those few pennies by not having to
to toss damaged onions.

Brooklyn1

22-02-2016 08:08 PM

Onion thing on Facebook

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.

MaryL[_2_]

22-02-2016 08:49 PM

Onion thing on Facebook

On 2/21/2016 9:33 PM, 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. I look for bags of onions
> of various sizes. I use a lot of onions, mostly for soups, stews, or
> caramelized... I'll caramelize a three pound bag of onions for one
> burger, did that two days in a row last week, I'll start the onions at
> about 8 AM for dinner, just leave them go on the lowest heat and stir
> about once every hour. The market in town had 3 lb bags of onions/$1
> BOGO, so I stocked up, bought six bags (18 lbs) for $3, I picked out
> the smallest for when I don't need a lot of onion. I like raw onion
> in sandwiches, a SPAM sandwich with raw onion is fantastic, that was
> lunch today... 1/2 an Italian loaf with mustard, mayo, SPAM, iceberg,
> and onion... just a modicom of mayo to hold lots of freshly ground
> black pepper.
>

I often have part of an onion in the refrigerator. I live alone and
often use one or two thin slices of raw onion on a sandwich. That has
never caused any problems. I put the onion cut-side-down on the base of
a glass onion keeper. It has a heavy glass dome to fit over the onion,
and I don't get any odor in the refrigerator (and certainly no "bile" as
a residual effect).

This onion keeper (for cut onions) is similar to this one, except that
mine is plain, heavy glass:
http://www.amazon.com/Artland-Glass-...s+onion+keeper

MaryL

Sqwertz

23-02-2016 12:49 AM

Onion thing on Facebook

Brooklyn1

23-02-2016 02:20 AM

Onion thing on Facebook

On Mon, 22 Feb 2016 14:20:36 -0600, Sqwertz >
wrote:

>On Mon, 22 Feb 2016 14:58:45 -0500, Brooklyn1 wrote:
>
>> On Sun, 21 Feb 2016 21:53:55 -0600, Sqwertz >
>> wrote:
>>
>>>Your onion-in-the-fridge phobia is unfounded. I have a ziplock
>>>freezer bag that I re-use for partial onions. I never have a problem
>>>with it smelling up the fridge. And I wouldn't even mind if it did.
>>>My current ziplock has two half onions in it - half yellow and half
>>>red.
>>
>> My reason has nothing to do with onion smell in the fridge..
>
>You have said plenty of times that you don't want the stink of partial
>onions in the fridge and you even criticize others for putting partial
>onion in the fridge.
>
>Don't believe me? How about you give me $10 for every quote I find.
>If I don't find any, then I'll give you $50.
>
>And I don't have golfball size onions here. Obviously this is just an
>extension of your dwarf fetish.
>
>-sw

Don't bother, cut onions stink no matter how well wrapped.

Cindy Hamilton[_2_]

23-02-2016 11:21 AM

Onion thing on Facebook

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

Helpful person

23-02-2016 01:46 PM

Onion thing on Facebook

On Monday, February 22, 2016 at 2:58:53 PM UTC-5, Brooklyn1 wrote:
>
> My reason has nothing to do with onion smell in the fridge, were that
> the reason I would put cut onion in a screw top jelly jar... but it's
> not about stinking up the fridge, its about the awful flavor of onion
> that was cut into yesterday, even within an hour a cut onion tastes
> funky because cut onions immediately begin to ferment. When I buy
> onions I take the time and make the effort to chose those that weren't
> bruised, one bruised onion will stink up a whole sack full... often
> I'd rather buy loose onions, then I can inspect each for bruises and
> choose the sizes I want, I don't care that loose onions may cost a few
> pennies more, I more than make up those few pennies by not having to
> to toss damaged onions.

How do you cut your onion? I use a very sharp knife and have never had a problem keeping the cut onion in the fridge. A blunt knife (doesn't need to be very blunt) or a chopper will bruise the onion, breaking the cells. This may be your problem.

I do like the idea another poster stated: using a hermetically sealed jar rather than a zip lock bag.

http://www.richardfisher.com

Sqwertz

23-02-2016 05:59 PM

Onion thing on Facebook

sf[_9_]

23-02-2016 06:12 PM

Onion thing on Facebook

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

Sqwertz

24-02-2016 05:19 PM

Onion thing on Facebook

jmcquown[_2_]

25-02-2016 12:19 AM

Onion thing on Facebook

On 2/24/2016 10:53 AM, Dave Smith wrote:
> We use Spanish or Vidalia onions on burgers, in salads and various other
> things and a medium sized one will last us a week or more. We put them
> in bowl covered with Saran and stick it in the fridge. No problems. When
> I used cooking onions I generally select an onion that is about the
> right size for what I am making. If the onions are all too big, or
> small enough that one and a half will do, I cut one in half and then I
> wrap the leftover piece in Saran and keep it in the fridge. No problem.

I truly don't get the concern about onions. Saran wrap works just fine
if you cut an onion in half and stash the remainder in the fridge.
Consider the source of this concern... Facebook.

I'm about 100 miles away from Vidalia, Georgia. I buy Vidalias when
they're available. Otherwise I just buy locally grown yellow sweet
onions. IMHO they taste just as good. :) My SO likes red/purple
onions; they're too sharp for my taste.

Jill

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