Haha, so glad that's the consensus, was definitely worried about the length.

Very punny lol

NOT ANOTHER COOKING SHOW 😂😂😂

So glad to hear it. Thanks so much man!

Put your onion in an ice bath or in the freezer for about 20 minutes

I’m so glad I got you to think twice, you’re paying out the ass for that presliced garbage that’s been sitting out for god knows how long, all the juice and the flavors of the onion dies a bit. Same with garlic, take the extra minute and a half and get it fresh. After awhile there is a joy in slicing and dicing without issue

Hey man thanks so much for that! That means a lot, I try to make these as complete as I can in a reasonable amount of time so I appreciate hearing that! Thanks for being here!

Thanks you!!

Haha thanks buddy! Was worried about this one's length. We're gonna do good I think. September is basically preseason. Is saquon cozies up and the offense comes together, things could be very interesting for us Gmen

@@NOTANOTHERCOOKINGSHOW This did not age well haha

Haha, thank you so much man!! Who know!? lol

Haha!! Please be careful! Already got someone who nicked themselves!! Start slow! It’s more impressive to have perfect cuts then to do it quickly!

NOT ANOTHER COOKING SHOW of course. I meant finished product. No need for speed on this one

Good Good, whatcha making for her?

NOT ANOTHER COOKING SHOW we spend a lot of time camping so I am thinking some burgers and onion rings. I’m gonna try some of those fine diced onions on the burger.

The fine dice is nice if you want onions but don't want big chunks, they sorta dissolve when cooking, or raw on a burger or tacos, I like it a little bit bigger to throw in some guac, then when the creativity begins to creep in, when you make intentional decisions to make a dish a tad bit different in terms of form. Everything starts to have a "why" behind it.

Thanks Ricki!! You been to my amazon store??

Yes sir I bought your baking pads the other day can't wait to use them..

You are very welcome!

😢 lol, Thank you! Besides inhim77777777, whats the name you prefer, lol I like knowing names

Oh, my name is Jeff. I should sign my name at the end of comments.

Good to know!

It's my pleasure!

Thanks bud!!

Thanks Terri! Safe chopping!

NOT ANOTHER COOKING SHOW I need all the safety possible! 🤣

Haha thank you! That’s a good idea, I don’t know if I am doing that particularly well. I’ll do some research. I haven’t been the best to my boards.

that is not too hard. you just need to let the wood suck up a little bit of oil. :) but not, like every other chef would say, just regular good olive oil or so, that is the wrong type. normal cooking oils arent cleaned and cooked so impurities are removed. they can start to rot and give your board a bad smell. there are 'special' oils, i have one made from linseeds, called "leinöl firnis" or linseed varnish in english. you just wash your board clean, dry it of nicely and start to apply a thin layer of the oil over it with a cloth or paper, give the wood a half hour to suck it all in and repeat 4 or 5 times. that will give your board a nice look, and a protective layer, as it fills out the wood, and lets no room for other liquids to get sucked in like water or tomato juice. just apply a new layer of it all few months, or if you cut something colory, like strawberries, which might makes your board red. the color gets pushed out by the new applied oil :) thats the big secret. just wipe it with a damp cloth after useing it. I personally dont cut meat on it, since i have a very big board, so its hard to clean it well in the too small sink ^^, i just put a smaller plastic board on top for that meat task, makes it easier.

Get the Boos mystery oil!

Save in a stock bag so no waste

😂😂

Thanks Pedro! It was the easiest one! lol

@@NOTANOTHERCOOKINGSHOW hahahahah....I always do the prep here at home.....and its actualy the first time i saw that technic

I've never used it but I'm gonna have to give the blooming onion a shot

@@NOTANOTHERCOOKINGSHOW so are you making some bloming onions soon...that sounds great

Might have to...Its not on the docket though this year, the rest of this year is already planned out.

Don't tell me how to cut my onions

@@NOTANOTHERCOOKINGSHOW onions

Victorinox 8 inch chefs knife in the amazon store linked in the description! 30 bucks

Indeed, a honing steel does not sharpen a blade but only straightens the blade, maintaining the blade

@@nathanielfoo7835 so what he's doing here isn't exactly sharpening right

@@chef.ramesses Absolutely, no metal is being taken off that blade

Thanks so much! You have to make sure your knife is as sharp as can be. Sometimes they stick for sure, but the sharper the knife to easier the blade moves in and out of the onion.

no no, you don't want those rubber things man, it allows you have a two sided cutting board maximizing value! I'm using the backside of this cutting board, the other side is nice to present a roast on or something because it has rings to catch juice. Don't get those rubber things, I hate them! Use a rubber oven mit, its the same thing!

I never really cut off the root and I still cry like a baby! Lol

That’s not always true

Onion soup or Stock!

lk157 - Then don’t be that dude!

He’s purposely going slow for the video. Anyone can get fast quick doing high volume.