Who can tolerate raw onions/scallions/garlic?

I ate a piece of raw garlic once and was left with a bitter taste on my tongue for at least 48 hours. I tried to introduce myself to raw scallions (as it's a popular ingredients in Greek salads), but the stringent taste just stayed in on my tongue, again. I always order my salads without raw onions now. I could tolerate cooked greens from the onion family, but raw? I'm a weakling...

Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!


Comments are closed