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


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