Onions and Garlic

Very simple answer. A pod is made up of many cloves, not the other way around. On a typical, small, pod you'll find about 12-20 cloves of varying sizes.

Four chopped green onions will give you around 1/2 cup, although it would greatly depend on the thickness and length of the green onions.

And by "green onions", we will assume you are referring to the long, thin onions, also referred to as scallions or spring onions.

They should not eat it regularly because it will cause anemia. Many will avoid it if pasture is good quality but will choose to eat it if it is growing faster than the grass, which it sometimes does in the spring.

The words unicorn and onion have the letters o, n, and i in common. Other than that, unicorns and onions have remarkably little in common. One is a mythological animal, and the other is a real vegetable.

You're diet must of changed suddenly.

I have this same issue at this moment, but it started after i began eating quiet a large amount of onions at one time. Because onion has certain 'health' benefits, it gets in your blood stream, in your skin all around your body helping you. And when you sweat it gets leaked out and you begin to stink of it. Its a horrible smell and I've got it at the moment, guess we'll just have to wait it out.

Lay the green onion (scallions) in front of yourself on a cutting board - w/ your chef's knife, angle the blade at a 45 degree angle to the scallions, and slice away at even intervals - 1/8" - 1/4" depending on need

_______________

_______________ <---scallions

_______________

\

\ <--- knife - a little steeper angle (45 degrees)

\

Yes, there will be no problem.

Hydrochloric acid Ammonium Sodium benzoate Artificial flavouring Watermelon juice

It is not exactly known why cow's milk tastes like onions when they eat onions because it is something that has not been studied, just passed down from generation to generation based on practical and anecdotal experience. One possibly plausible theory could be that the sulphur-base precurors found in onions react with an enzyme called alliinase creating flavour compounds which give the onion its characteristic flavour and smell when the cow bites down on the onion plant or bulb, and again when she may be chewing parts of onion in her cud. These substances, after going through the four chambers of a cow's stomach, are absorbed into the bloodstream and get transferred into the milk cells which are responsible for the snythesis and excretion of the mammary fluid we know as milk. When milk is synthesized in these cells, these substances get, essentially, "put in" to the milk along with other nutrients and substances that get drawn from the bloodstream. As a result, we get milk that tastes like onions.

• The onion is known as the bulb onion or common onion
• It is used as a vegetable (root vegetable) and is the most widely cultivated species of the genus Allium. This genus also contains several other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion, the Egyptian onion, and the Canada onion.
• The name "wild onion" is applied to a number of Alliumspecies.
• The onion is most frequently a biennial or a perennial plant, but is usually treated as an annual and harvested in its first growing season.

Braised Leeks

6 servings

6 large leeks

salt and freshly ground black pepper

1/2 cup olive oil

1 cup sliced shallots

1 tbsp thyme leaves

1/2 cup dry white wine

1 1/2 to 2 cups chicken stock

1. Preheat oven to 400 degrees.

2. Peel any bruised outer layers from leeks. Trim roots, leaving root end intact. Trim off tops on diagonal, leaving two inches of green. Cut in half lengthwise. Clean very well in water to remove internal grit. Pat dry with towel.

3. With cut sides up, season with salt and black pepper.

4. Heat pan over medium-high heat for 2 minutes. Pour in 1/4 cup oil and wait 1 minute. Place leeks, cut side down, in pan with crowding them. Make in two batches and use more oil, if necessary. Sear them 4 to 5 minutes, until golden brown. Season with salt and pepper and turn over to cook 3 to 4 minutes. Transfer them, cut side up, to a gratin dish.

5. Pour 1/4 cup oil into pan and heat over medium heat. Add shallots, thyme, 1/4 teaspoon salt and a pinch of pepper. Cook about 5 minutes, until just beginning to color. Add wind and reduce by half. Add 1 1/2 cups stock and bring to a boil over high heat. Pour over leeks, without quite covering them.

7. Braise in oven 30 minutes, until tender.

Depends how big they are. I often use them and see from 5- 9 or so in a cup.

You de-seed them, and cut them into vertical strips, then saute them in a little water or oil in a skillet until they have softened. You basically cook them the same way you would sliced onions.

Depending on where you live, green onions are sold two ways: by the pound and by the bunch.

By the bunch in Washington State, you can expect to pay between 50 cents to one dollar per bunch. In Hawaii, they are usually sold by the pound and run from $2 to $3 per pound, making each bunch around $1.50 to $2.00

Trader Joe's sells them cut and frozen.

yes. it will turn a brownish color

This link will explain it very well: http://www.bookrags.com/studyguide-buried-onions/style.html#gsc.tab=0

You may not smell the onion rubbed on your foot if your footwear is tight enough, but onions have the ability to stay for a long time on your hands and breath. You either like onion smell or you don't.

So you can see different components of the cell. Like the nucleus.

No an onion bulb is an organism

After a long period of dormancy,the bulbs will develop into plants. The central bud uses food from the leaves to grow into young shoots. Once the leaves are exposed to sunlight, they photosynthesize. Excess food is transported to the stem to form new bulbs. When the mother bulb dies, one or more baby bulbs will be left in the ground.

I'm afraid that this question is impossible to answer without knowing the exact volume of the container. But here is how you can find out your question:

Word Problem: Volume of the container [vc] divided by volume of an onion [vo] times the weight of an onion (the average weight would be around 13 oz) That is to figure out how many ounces, though. 32000 ounces are in 1 ton, though.

Equation: vc/vo*13=number of ounces of onions that would fit into the container

^_^ very very very tasty. onion is so much tasty that when you cut it, it bring tears in your eyes

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