Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this month

Ad Space M-4

All About Onions



Posts : 16525
Thanked : 805
Join date : 2013-01-12

All About Onions

Post by Lobo on Fri 22 Jan 2016, 12:42 am

All About Onions

The multilayered bulb known as the onion belongs to the same family as garlic and leeks. Onions are crisp and pungent when raw and become soft and sweet when cooked.

Two types of onions are available—fresh or spring onions and dried or storage onions. Fresh onions include green onions and sweet onions like Vidalia and Maui. Dried onions have been cured by drying, a process that causes their skins to tighten and protect against spoilage. The curing also concentrates their flavor, dries their skins and brings out the colors.

Choose fresh onions that look perky. For green onions, the shoots should be green with white bulb ends. For Vidalia and Maui, seek out fresh-looking, tubular green stems. For dried onions, choose firm specimens with smooth, dry skins. Avoid any with soft spots, particularly at the stem end; green shoots; moldy areas; or moist, wrinkled skins.

Store green onions in a perforated plastic bag for up to 2 weeks in the refrigerator. Keep other onions in a cool, dark, well-ventilated place. Do not leave them in plastic bags; instead, use a basket or crate to allow air circulation. Storing them alongside other vegetables (such as potatoes) that may give off gases or moisture will spoil the onions quickly. Discard onions that begin growing shoots, as they will taste bitter.

Cut all onions as close to cooking or serving time as possible. Their flavor deteriorates while their aroma intensifies over time.

To minimize the sulfurous odor (and tears), peel onions downward from the stem end and chop them with a sharp knife. Onions can be chopped in a food processor, but the pieces will be irregular; the blade also crushes the onion, releasing more juice and altering the flavor and texture.

When using green onions, trim away only the root end and any wilted or brown portions of the tops; both the green and white parts can be used, and recipes generally specify.

Adapted from Williams-Sonoma Kitchen Companion: The A to Z Guide to Everyday Cooking, Equipment and Ingredients (Time-Life Books, 2000)

    Current date/time is Sat 22 Oct 2016, 8:26 pm