On 2021-03-07 4:54 a.m., Cindy Hamilton wrote:
> On Saturday, March 6, 2021 at 3:12:57 PM UTC-5, US Janet wrote:
>> On Fri, 5 Mar 2021 20:46:49 -0800 (PST), "
>> > wrote:
>>
>>> On Friday, March 5, 2021 at 10:38:50 PM UTC-6, wrote:
>>>>
>>>> If the weather holds, tomorrow will be a great day for grilling!
>>>>
>>>> I bought a couple of really nice thick beef filets (minon) yesterday.
>>>> Yes, a tad pricey but I only splurge occasionally. I wrapped one up and
>>>> froze it for later use. The other I've sprinkled with course salt &
>>>> pepper, wrapped in plastic and have it in the fridge waiting to be
>>>> cooked. I like to let the seasoning meld into the meat overnight. (I'm
>>>> waiting for someone to say "never salt steak before cooking it!" That
>>>> would be incorrect.)
>>>>
>>>> I'm planning to grill the steak with squash. A yellow squash and a
>>>> zucchini, split lengthwise, each half rubbed with a little oil and
>>>> sprinkled with S&P. I love grilled "summer" squash.
>>>>
>>>> Jill
>>>>
>>> I don't have a clue what Saturday's dinner will be; maybe a beef roast
>>> in the Ninja Foodi. But your dinner sounds drool-worthy with the exception
>>> of that zucchini. I'd probably opt for thick slices of onion brushed with
>>> oil and grilled.
>>>
>>> )
>> I do love onion as a vegetable. My husband doesn't -- all the more
>> for me. The best are the ones that are browning -- sliced, whole,
>> diced, I don't care. I love onion raw on sandwiches and salads too.
>> Janet US
>
> Onion chutney. Mmmm.

Have you been to an Indian restaurant and tried an onion bhaji? It is
a type of onion fritter that is really delicious.