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  #31 (permalink)  
Old 20-May-2008, 12:37 PM
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Originally Posted by Maksutov View Post
Problem solved.

Thank you, Alton Brown!
AB rules, of course.

However, I'm reminded of an old Esquire article for making french onion soup. The author discusses in some detail various techniques for slicing the onions without crying. In the end, he advocates using none of them. Making french onion soup is an endeavor that requires a certain commitment and sacrifice and crying is just part of the deal.

Similarly, cooking (or sandwich making) with oil necessarily involves oily containers.

Sorry, Alton. I stand with Mike Alexander on this one (post # 12).
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  #32 (permalink)  
Old 20-May-2008, 06:50 PM
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Hi, The slicing of large quantities of onions may be dealt with simply by using
a skin diving mask. I keep one under my sink in a zip-lock bag.
THIS WORKS.
I also keep a double sided diamond sharpener. It looks like a folding knife with a red side and a blue. The red side is the super-fine cut side.
Lay it on a sponge with a little water dripping on it and draw the knife at the proper angle,and you have a supe edge in no time. This will dress the best and hardest knives. A truly sharp knife goes through onions better and safer, and
doesn't squirt onion juice as much as a dull knife. Let's face it: dull knives
just don't pay.
Get a diamond. Get sharp. Get cooking.

Best regards, Dan
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  #33 (permalink)  
Old 20-May-2008, 08:42 PM
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Look sharp!
Feel sharp!
Be sharp!
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  #34 (permalink)  
Old 20-May-2008, 09:59 PM
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Quote:
Originally Posted by Maksutov View Post
The only problem with a Binks spray gun is it needs a full jar-jar to operate properly.
Well, there's the alternative method of placing a plastic jug full of oil about ten feet away from the target and a stick of dynamite about a foot away on the other side...

Of course, you'll have to pick out plastic splinters.
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Old 20-May-2008, 10:06 PM
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Quote:
Originally Posted by danscope View Post
Hi, The slicing of large quantities of onions may be dealt with simply by using
a skin diving mask. I keep one under my sink in a zip-lock bag.
THIS WORKS.
I also keep a double sided diamond sharpener.
Get a diamond. Get sharp. Get cooking.

Best regards, Dan
What? You've never heard of the amazing Ginsu? It even allows you to small pieces of tin cans on your pizza.
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Whoever says "perception is reality" is daft. It's merely an abstraction, and often not a very good one.
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Old 21-May-2008, 07:09 PM
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Default Probably The Most Important Question of the 21st Century

And the winner is, "When will the petroleum run out?"

...

Oh, wait... wrong kind of oil.
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Old 24-May-2008, 07:54 AM
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Originally Posted by mugaliens View Post
What? You've never heard of the amazing Ginsu? It even allows you to small pieces of tin cans on your pizza.
Ah...well, a fine sharpe sabatier in good hands goes right through onons.
No problem. Super sharp beats onions, no question.
Best regads, Dan
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Old 24-May-2008, 01:46 PM
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dunking in cold water, peeled / halved onions, before dicing / slicing / chopping them helps reduce eyes water.
reminds me of Marx Brothers .... Groucho asking Chico for an onion, to make 'ice-water'.....right up your street Mak!
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Old 24-May-2008, 05:01 PM
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Quote:
Originally Posted by mahesh View Post
dunking in cold water, peeled / halved onions, before dicing / slicing / chopping them helps reduce eyes water.
reminds me of Marx Brothers .... Groucho asking Chico for an onion, to make 'ice-water'.....right up your street Mak!
One of the reasons I love most about Baut. I keep stumbling across tidbits which I never knew before yet make my life more liveable than before.

All these years I've been peeling/slicing room-temp oinions. Yet I remember my grandma pulling them out of the fridge.

As I'm fond of saying, particular when I'm the one making a goof, "Uh, DUH!"

So, it's either I make space in my fridge for onions (plenty) or I keep using garlic (which doesn't make me cry) instead of onions.
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