:D
A man has to re-apply things that he has learned. I was slicing an onion for supper tonight and I realized that I was reverse roll quarterslicing the onion. Once the onion was halved down from the top through the root end, the cuts were perfectly radial from the outside of the onion to the center, like quartersawing a board. I realized that I was turning the onion after every slice just a tad to get that perfect center cut. This makes it easy to break the slices into individual pieces that are long and thin.
(https://forestryforum.com/gallery/albums/userpics/14370/IMG_2450.JPG?easyrotate_cache=1532130729)
Quartersawing Quarterslicing an onion :D. I added some quartersliced green peppers, some shrimps, some mexican seasoning, some diced tomatoes, and some quacomole, yum it was good ;D.
I usually cut my onions into cookies, then rip them down the middle.
Excellent fleck on the slices. :D :D
This is just so funny. :) I guess I've been quarterslicing my whole life.
You have been reverse rolling all this time ;D.
Interesting, I quarter mine then slice 1/4 cookies.
They break apart while cooking them.
When I was growing up, my Grandmother served quartersliced raw onions on the side with Chicken Pot Pie, and also with cooked green beans. Oh! It was so good. To this day I can't eat those two items without quartersliced raw onion.
I had some quartersliced onion in a salad for supper.
Aromatic red onions would look nice quarter sliced.
They have that unique aroma as well, too :D.