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Even cooking four hundred eggs and ninety kilos of bacon for breakfast requires precisely zero cuts on a chopping board.

I often prepare my own museli, zero cuts. Pasta, zero cuts.

Snap frozen vegetables, almost always fresher and cheaper than 'fresh' vegetables, zero cuts.

If I do cook onions, course chopped, maybe 7 cuts per. Garlic, ginger, from a jar.

Who has time to make even a hundred cuts a day.

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> If I do cook onions, course chopped, maybe 7 cuts per.

It is not possible to dice an onion with 7 cuts. Even “course chopped”, 7 cuts would have giant chunks of onion in them.

The parent said course chop, not dice. And plenty of dishes have pieces of onion of the size the parent is describing, especially considering that the pieces come apart. I'm not following the nature of your disagreement. It sounds like you're responding to a different post, or are trying to gatekeep something, but it's not clear what.

I hate diced onion.

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