I always begin operations by shaving off the root, and end by mincing that last half-inch. (Having grown up on a farm, I can't bear to throw out good food.)
I think the key is to store the onions in the refrigerator and, more important, keep your knives sharp. More-sensitive folks might be well advised to put the chopping board on the stove and turn the exhaust fan on high. -- Joy Beeson [EMAIL PROTECTED] http://home.earthlink.net/~joybeeson/ http://home.earthlink.net/~beeson_n3f/ west of Fort Wayne, Indiana, U.S.A. "Rest assured that your point of view has been stated before." -- rec.arts.henson+muppets FAQ To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED]
