In my secondary career as a first class gourmet cook, I’ve come to a little conclusion about cutting onions.
I think onions have a defensive mechanism. Like plants that are poisonous, so nobody eats them. Onions make you feel guilty… poor little onion… wasn’t doing any harm… not its fault it’s such a good ingredient… I won’t hurt you little onion… Boohooohooo…
Garlic has a defensive mechanism too. And the human race has now learnt that if you eat too much garlic, people will keep their distance, and the dog might drop dead from the whiff.
