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Old 10-23-2012, 06:49 PM   #4
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Formerly: d*****
Join Date: Oct 2008
Location: Orchard Park, WNY
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I agree with pp. 4 scallion whites should do it as long as they aren't big or bulbous.

However I just use regular onion. It isn't quite as refined and doesn't look as nice but it works for most things.
Danielle, Nick, Gigi ('08) and William ('11)
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