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Sun Apr 5, 2015, 03:57 AM

I peeled and sliced six onions earlier..........

and did not cry nor did a tear drop from my eyes.

I have no idea how I did that.

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Arrow 30 replies Author Time Post
Reply I peeled and sliced six onions earlier.......... (Original post)
mrmpa Apr 2015 OP
irisblue Apr 2015 #1
mrmpa Apr 2015 #5
MrMickeysMom Apr 2015 #9
hifiguy Apr 2015 #13
Enthusiast Apr 2015 #19
dolphinsandtuna Apr 2015 #2
mrmpa Apr 2015 #6
FoxNewsSucks Apr 2015 #3
mrmpa Apr 2015 #7
tabasco Apr 2015 #4
MrMickeysMom Apr 2015 #8
RebelOne Apr 2015 #10
oldandhappy Apr 2015 #11
Brother Buzz Apr 2015 #12
Kali Apr 2015 #15
Brother Buzz Apr 2015 #16
Enthusiast Apr 2015 #20
Brother Buzz Apr 2015 #21
Enthusiast Apr 2015 #25
Brother Buzz Apr 2015 #27
Enthusiast Apr 2015 #30
panader0 Apr 2015 #14
pinboy3niner Apr 2015 #17
Skittles Apr 2015 #18
mrmpa Apr 2015 #24
grasswire Apr 2015 #22
mrmpa Apr 2015 #23
Dont call me Shirley Apr 2015 #26
orleans Apr 2015 #28
mrmpa Apr 2015 #29

Response to mrmpa (Original post)

Sun Apr 5, 2015, 04:00 AM

1. why did you do that?

latkas? tuna salad for a lot of humans? burgers later today?

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Response to irisblue (Reply #1)

Sun Apr 5, 2015, 12:16 PM

5. Chicken Paprikash............

very easy to make. Heat 8 tbs. of oil, add diced onions get them soft then add 8 tbsps of paprika, and a pinch of salt stir it all together, remove from heat and then add 2 cups of sour cream, add a bit of milk if it's too thick, add cooked chicken (I use a cut up Costco roasted chicken) and then serve over noodles ( I make spaetzel) and ta da, there's dinner.

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Response to mrmpa (Reply #5)

Sun Apr 5, 2015, 01:17 PM

9. Oh, wow… that sounds like an interesting dish...

I like to try new dishes and this sounds worth it.

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Response to mrmpa (Reply #5)

Sun Apr 5, 2015, 07:17 PM

13. That is delish!

 

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Response to mrmpa (Reply #5)

Mon Apr 6, 2015, 06:36 AM

19. I'm so glad you posted that. It sounds good. We are always on the lookout for something

we can adapt to gluten-free, Chicken Paprikash is a no brainer.

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Response to mrmpa (Original post)

Sun Apr 5, 2015, 04:06 AM

2. milder onions?

 

I have noticed the sweet onions are much easier to prepare.

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Response to dolphinsandtuna (Reply #2)

Sun Apr 5, 2015, 12:17 PM

6. They were...

yellow onions and strong, I could smell their strength.

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Response to mrmpa (Original post)

Sun Apr 5, 2015, 11:03 AM

3. I keep onions, shallots,

peppers, anything like that in the refrigerator. I meant for things to keep longer, but accidentally found out that keeping onions cold means no crying or irritation at all.

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Response to FoxNewsSucks (Reply #3)

Sun Apr 5, 2015, 12:18 PM

7. aThat's interesting,

I may try that next time. These onions were off the shelf in my pantry.

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Response to mrmpa (Original post)

Sun Apr 5, 2015, 11:54 AM

4. Way to go!

 

That's pretty exciting.

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Response to mrmpa (Original post)

Sun Apr 5, 2015, 01:14 PM

8. Were these large sweet onions?

I did that the other day.

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Response to MrMickeysMom (Reply #8)

Sun Apr 5, 2015, 02:51 PM

10. If they were Vidalia onions, you won't shed a tear. n/t

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Response to mrmpa (Original post)

Sun Apr 5, 2015, 03:02 PM

11. I have wondered if the 'crying' has been

breed out of the onions. Have not cried over an onion in years. I have pan after pan of oven roasted veggies in the winter with lots of onions so I think I would have remembered any recent crying. Hmmmm

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Response to mrmpa (Original post)

Sun Apr 5, 2015, 03:45 PM

12. My eyes stopped tearing after I learned to avoid dull knives.


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Response to Brother Buzz (Reply #12)

Sun Apr 5, 2015, 10:08 PM

15. this

sharp knife REALLY makes a difference

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Response to Kali (Reply #15)

Sun Apr 5, 2015, 10:26 PM

16. There's sharp then there's REALLY sharp

A REALLY sharp knife makes a the difference in the world.

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Response to Brother Buzz (Reply #16)

Mon Apr 6, 2015, 06:41 AM

20. It helps to keep them, "steeled".

I use the Lansky system to sharpen. Then the frequent use of the steel. Millions of fish fileted are testimony to sharp knives.

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Response to Enthusiast (Reply #20)

Mon Apr 6, 2015, 01:21 PM

21. A steel is excellent for maintaing a really sharp edge

But it doesn't do squat for a dull knife.

I've never used the Lansky system, but my expertise in sharpening comes from the woodworking realm. I'm heavenly invested in stones collected over decades. My go to stones for flat edges are the synthetic Japanese stones; they are fast and aggressive if you know what you're doing. Soft Arkansas stones are fine but slow, and why use a hard Arkansas stone when you have a soft synthetic Japanese stone at your disposal (again, fast and aggressive). The diamond stones are great for the carpenter because they hold up to being knocked around, and I've discovered they are well suited for kitchen cutlery.

This red one sans the crappy plastic case sits on my kitchen sill:

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Response to Brother Buzz (Reply #21)

Mon Apr 6, 2015, 06:50 PM

25. Cool. That looks like something that requires skill.



I'm sure it works really well.

I went for years looking for a solution until I learned how to use the Lansky. Actually, even after I started using the Lansky I didn't use it correctly so I got less than satisfactory results.

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Response to Enthusiast (Reply #25)

Mon Apr 6, 2015, 07:51 PM

27. Not really for a knife

Once you understand the easy concept coupled with a bit of consistency and confidence, it's a snap.

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Response to Brother Buzz (Reply #27)

Tue Apr 7, 2015, 04:40 AM

30. I'll look at some Youtube videos about using a stone.

Consistency and confidence, consistency and confidence, consistency and confidence, consistency and confidence, consistency and confidence.................................

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Response to mrmpa (Original post)

Sun Apr 5, 2015, 08:23 PM

14. Hold a piece of bread in your mouth--no tears

or whatever... I heard that somewhere--Farmer's Almanac maybe.

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Response to mrmpa (Original post)

Sun Apr 5, 2015, 11:23 PM

17. The "old wives" wisdom

Cut the onion in half and hold under cold running water before chopping to prevent tearing. I guess it makes sense that heat would increase fumes and cold would decrease them.

You did the right thing in using yellow onions instead of sweet. Sweet onions are great raw, but they say cooking eliminates their advantages and you're better off using the cheaper yellow onions in cooked recipes.

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Response to mrmpa (Original post)

Mon Apr 6, 2015, 01:07 AM

18. you want I should kick your onion-peeling ass, mrmpa?

I WILL MAKE YOU CRY; yes INDEED

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Response to Skittles (Reply #18)

Mon Apr 6, 2015, 03:32 PM

24. Oh Skittles that is so.......

tempting. You are such a

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Response to mrmpa (Original post)

Mon Apr 6, 2015, 02:48 PM

22. you kept your mouth shut?

That works. Don't open your mouth after you start cutting.

When I make bread and butter pickles I save myself a lot of grief by doing so.

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Response to grasswire (Reply #22)

Mon Apr 6, 2015, 03:28 PM

23. No I was talking to my......

85 year old mother, while I was cutting them.

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Response to mrmpa (Original post)

Mon Apr 6, 2015, 06:53 PM

26. I'll cry for you...




Cause that's a lot of onions.

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Response to mrmpa (Original post)

Tue Apr 7, 2015, 01:24 AM

28. what were the onions for? n/t

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Response to orleans (Reply #28)

Tue Apr 7, 2015, 03:35 AM

29. Chicken Paprikash..........

post #5 above also includes recipe for it.

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