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

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.

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.

On Monday, May 17, 2021 at 11:30:32 AM UTC-4, Sheldon 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.

I was born 51 years ago. That's a while back !!

On 5/17/2021 3:01 PM, bruce bowser wrote:
> On Monday, May 17, 2021 at 11:30:32 AM UTC-4, Sheldon 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.
>
> I was born 51 years ago. That's a while back !!
>

Yes, my kids are 52, 50.

bruce bowser wrote:
> Sheldon wrote:
>> No platoon here, those days are long gone, that was more than fifty
>> years ago.
>
> I was born 51 years ago. That's a while back !

That reminds me....this month is Sheldon's birthday...Maybe today?
Happy Birthday, Sheldon!

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

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.


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

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


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

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

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