Welcome to the Melbourne Community Daily Discussion Thread.

  • StudSpud The Starchy
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    1 year ago

    Onions, I peel by hand (it’s meditative for me, even if impractical lol), I pull off the dangly root bits, chop the top off and then chop in half. Can slice and dice from the halves, and then discard the root. I like leaving it on as it keeps the onion together when dicing heh
    If you are sensitive to onion (as in you get tear-gassed), I found wrapping a wet facewasher or teatowel around your mouth and nose helps heaps.

    Never knew the garlic thing! Will try it next time!

    I use a small knife to chop out the stem of a capsicum, then pull it out. I then fill up the capsicum with water and wash out the seeds, then chop up. I just hate the seeds sticking everywhere.

    Home pizza (pita bread/pizza base), I keep the cheese and heavier ingredients mostly at the edges, with a little bit in near the centre - this ensures the cheese browns and the middle is cooked without being soggy.

    If you have good chef knives (i have one lol), wash and dry it immediately after use - keeps it from getting weird and rusty.

    that’s all I can think of atm

    • CEOofmyhouse56
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      1 year ago

      I love this. I don’t get teary until maybe after the second onion but if I do I run my hands under the cold water and that stops me from tearing up. I hate peeling them because I once copped a hard bit under the nail and jesus fucking Christ that onion got thrown so basically I use my knife to scrap the peel off.