I'm afraid I must be very careful in writing on this topic, as my latest article at QuirkyScience promises to do quite well, and I am afraid Google will see this little blip and discount that article. Not that I am not very appreciative of the opportunity to write here. A great acquaintance and the owner of this site bends over backward to help her fellow writers succeed in their writing task.
But in my field of expertise, it is hard to find a listening audience! Will you check out my latest piece? It is entitled: Cooking Onions: Flavor Changes Chemistry
Have YOU ever wondered why onions that you may not enjoy raw, become delectable to you after frying? Elegant in both fragrance and sweetness, a wonderful accompaniment to meats such as steak and liver?
Check out the article I have written, and please include a comment!
Image Credit » Pixabay https://pixabay.com/en/onion-slice-knife-food-ingredient-647525/