[Sca-cooks] peeling onions

[jenne at fiedlerfamily.net]

> This is also the way, Jadwiga, that what's his name did the garlic,
> remember?  and it did indeed move faster. Not worth it unless you are
> doing bulk, but for a lot, it does seem to speed things up.

For the garlic, Christopher's method of a quick blanching made removing
the skins a snap. It was great...

-- Pani Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
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