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Speaking of Onions…

There is a fascinating article on the chemistry of onions and garlic in the New York Times here.  I highly recommend it.  It reinforces my love of onions (and chocolate – different story for another time) as the basis of cooking and developing flavor profiles.  Did you know that if you left garlic on the skin, it can cause chemical burns…and yet we eat it almost daily.

(photo courtesy of New York Times)

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