I've been going to this indian restaurant that makes this fantastic onion salad, which is essentially small cuts of white and red onion, cucumber, tomato, garnished with mint leaves, coriander leaves ...
The recipe I've got (Commonsense cooking, page 211) for a pasta salad lists spring onion (green onion/scallions) as an ingredient, but doesn't say which part to use. Should I be using the long, ...
Possible Duplicate: How do I tone down the intensity of raw onion? I like the taste of caramelized onions (I think Ruhlman's book had mentioned it was removing or changing the sulfur), but ...