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Old 01-18-2006, 06:14 PM   #1
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Green Onions help!

Hi everyone,
This may sound like a silly question to you experienced folks out there (which I most def. am not hehehe) when you are chopping or cutting up green onions, what part goes into the food? The white part at the end, the funny thingys at the end or the long green stems? Eek! Help!
Thanks in advance.

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Old 01-18-2006, 06:21 PM   #2
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Actually you can use the whole thing.

The white part has the most onion flavor. But the green part also has a delightful taste and gives a dish a nice color, particularly as a garnish.
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Old 01-18-2006, 06:35 PM   #3
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The whole thing, except the roots! hee hee

Yep - use thin slices of the white and a bit thicker of the green and your reicpe will be twice as nice.
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Old 01-18-2006, 06:47 PM   #4
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What part is the root?
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Old 01-18-2006, 06:48 PM   #5
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The hairy part that sticks out of the end of the white part. Just cut that off.
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Old 01-18-2006, 06:50 PM   #6
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Quote:
Originally Posted by CommMajor101
What part is the root?
at the bottom, the end of the fatter, white part there should be some "whiskers" growing out... that's the root, just cut off the very end of the white part, (imagining it is a tiny onion... as you cut off the bottom of it) then the rest is for your cooking!!
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Old 01-18-2006, 07:04 PM   #7
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You guys rock!

Ya'll r so helpful! Thank you so much for all your helpful replies. I really appreciate it. :)
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Old 01-18-2006, 07:17 PM   #8
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So, now that you know we all love the food chat...(and there's always at least a handful of us here 24/7) please make yourself comfy and know that we're happy you've joined DC!
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Old 01-18-2006, 07:56 PM   #9
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Might I add - the best way to "chop" green onions (scallions) is to cut them with a pair of kitchen scissors. Start out by holding the top of the bunch tightly in your hand & snip off 1/4" or so slices. Simple!
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Old 01-18-2006, 08:56 PM   #10
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That's how I do Corinne. I love my kitchen scissors! I use them to cut the fat off of bacon too. It's so much easier.
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