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I peeled and sliced six onions earlier.......... (Original Post) mrmpa Apr 2015 OP
why did you do that? irisblue Apr 2015 #1
Chicken Paprikash............ mrmpa Apr 2015 #5
Oh, wow… that sounds like an interesting dish... MrMickeysMom Apr 2015 #9
That is delish! hifiguy Apr 2015 #13
I'm so glad you posted that. It sounds good. We are always on the lookout for something Enthusiast Apr 2015 #19
milder onions? dolphinsandtuna Apr 2015 #2
They were... mrmpa Apr 2015 #6
I keep onions, shallots, FoxNewsSucks Apr 2015 #3
aThat's interesting, mrmpa Apr 2015 #7
Way to go! tabasco Apr 2015 #4
Were these large sweet onions? MrMickeysMom Apr 2015 #8
If they were Vidalia onions, you won't shed a tear. n/t RebelOne Apr 2015 #10
I have wondered if the 'crying' has been oldandhappy Apr 2015 #11
My eyes stopped tearing after I learned to avoid dull knives. Brother Buzz Apr 2015 #12
this Kali Apr 2015 #15
There's sharp then there's REALLY sharp Brother Buzz Apr 2015 #16
It helps to keep them, "steeled". Enthusiast Apr 2015 #20
A steel is excellent for maintaing a really sharp edge Brother Buzz Apr 2015 #21
Cool. That looks like something that requires skill. Enthusiast Apr 2015 #25
Not really for a knife Brother Buzz Apr 2015 #27
I'll look at some Youtube videos about using a stone. Enthusiast Apr 2015 #30
Hold a piece of bread in your mouth--no tears panader0 Apr 2015 #14
The "old wives" wisdom pinboy3niner Apr 2015 #17
you want I should kick your onion-peeling ass, mrmpa? Skittles Apr 2015 #18
Oh Skittles that is so....... mrmpa Apr 2015 #24
you kept your mouth shut? grasswire Apr 2015 #22
No I was talking to my...... mrmpa Apr 2015 #23
I'll cry for you... Dont call me Shirley Apr 2015 #26
what were the onions for? n/t orleans Apr 2015 #28
Chicken Paprikash.......... mrmpa Apr 2015 #29

mrmpa

(4,033 posts)
5. Chicken Paprikash............
Sun Apr 5, 2015, 12:16 PM
Apr 2015

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.

MrMickeysMom

(20,453 posts)
9. Oh, wow… that sounds like an interesting dish...
Sun Apr 5, 2015, 01:17 PM
Apr 2015

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

Enthusiast

(50,983 posts)
19. I'm so glad you posted that. It sounds good. We are always on the lookout for something
Mon Apr 6, 2015, 06:36 AM
Apr 2015

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

FoxNewsSucks

(10,537 posts)
3. I keep onions, shallots,
Sun Apr 5, 2015, 11:03 AM
Apr 2015

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.

oldandhappy

(6,719 posts)
11. I have wondered if the 'crying' has been
Sun Apr 5, 2015, 03:02 PM
Apr 2015

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

Enthusiast

(50,983 posts)
20. It helps to keep them, "steeled".
Mon Apr 6, 2015, 06:41 AM
Apr 2015

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

Brother Buzz

(36,742 posts)
21. A steel is excellent for maintaing a really sharp edge
Mon Apr 6, 2015, 01:21 PM
Apr 2015

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:

Enthusiast

(50,983 posts)
25. Cool. That looks like something that requires skill.
Mon Apr 6, 2015, 06:50 PM
Apr 2015


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.

Brother Buzz

(36,742 posts)
27. Not really for a knife
Mon Apr 6, 2015, 07:51 PM
Apr 2015

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

Enthusiast

(50,983 posts)
30. I'll look at some Youtube videos about using a stone.
Tue Apr 7, 2015, 04:40 AM
Apr 2015

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

panader0

(25,816 posts)
14. Hold a piece of bread in your mouth--no tears
Sun Apr 5, 2015, 08:23 PM
Apr 2015

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

pinboy3niner

(53,339 posts)
17. The "old wives" wisdom
Sun Apr 5, 2015, 11:23 PM
Apr 2015

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.

grasswire

(50,130 posts)
22. you kept your mouth shut?
Mon Apr 6, 2015, 02:48 PM
Apr 2015

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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