Yesterday while making dinner, I cut my thumb, and bled. A lot.
At the time, I was dicing up an onion.
Onion juice in an open would hurts a fair bit. Thought I'd share that
hard-earned pearl of wisdom.
More interestingly, when blood hits onion, it instantly turns... grey. Like
tarnished silver.
I assume it's a similar sort of reaction, sulfur and oxidation and whatever.
Anyway, just thought I'd share, because I found it interesting. And if you
happen to know the gory (no pun intended) details of how it works and why it
happens, I'd love to know.
But not, obviously, enough to, like, create a Reddit account and ask someone
to ELI5.
I might be a monster, and a klutz... but I do have standards. :p
