Welcome to the Melbourne Community Daily Discussion Thread.
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
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.
