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

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.

)

On 3/5/2021 11:46 PM, 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.
>
> )
>
You can skip the zucchini and I'll skip the grilled onion.

Jill

On Fri, 5 Mar 2021 23:38:35 -0500, jmcquown 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.

I'm pretty sure you poo-pood my suggesting of seasoning and searing
squash cross sections hot and fast in EVOO and butter so they're
barely cooked but browned. It's the only way I eat yellow squash
and I do it often. I don't do green.

-sw

On 3/6/2021 5:13 AM, Sqwertz wrote:
> On Fri, 5 Mar 2021 23:38:35 -0500, jmcquown 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.
>
> I'm pretty sure you poo-pood my suggesting of seasoning and searing
> squash cross sections hot and fast in EVOO and butter so they're
> barely cooked but browned. It's the only way I eat yellow squash
> and I do it often. I don't do green.
>
> -sw
>
I don't recall poo-pooing any such suggestion. I may just take you up
on it. Yesterday was quite nice; sunny, temp around 72°F. Today it's
drizzling rain and windy. Looks like I'll be cooking this meal indoors.

Jill

On Friday, March 5, 2021 at 11:28:01 PM UTC-6, wrote:
>
> On 3/5/2021 11:46 PM, wrote:
> >
> >> 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.
> >
> > )
> >
> You can skip the zucchini and I'll skip the grilled onion.
>
> Jill
>
Fair enough!

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

On 2021-03-06 3:12 p.m., US Janet wrote:
> On Fri, 5 Mar 2021 20:46:49 -0800 (PST), "

>> 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.



I like onions. I like them sliced thinly on salads. I stuck some inside
grilled cheese sandwiches I like them stir fried with other vegetables.
I like them caramelized. I like them grilled on skewers with other
vegetables. I like them roasted along side a big chunk of meat and I
even like them boiled with a cream sauce. Let's not forget a nice beefy
onion soup.

On Sat, 6 Mar 2021 15:34:30 -0500, Dave Smith
> wrote:

>On 2021-03-06 3:12 p.m., US Janet wrote:
>> On Fri, 5 Mar 2021 20:46:49 -0800 (PST), "
>
>>> 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.
>
>
>
>I like onions. I like them sliced thinly on salads. I stuck some inside
>grilled cheese sandwiches I like them stir fried with other vegetables.
>I like them caramelized. I like them grilled on skewers with other
>vegetables. I like them roasted along side a big chunk of meat and I
>even like them boiled with a cream sauce. Let's not forget a nice beefy
>onion soup.
>
Yes!!!

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'll probably cook up some sort of dead animal corpse. Maybe dead
cow. I had dead fish yesterday. With freshly killed zucchini.

The day before that, I had murdered shrimp.

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.

Cindy Hamilton

On Sat, 06 Mar 2021 18:18:07 -0700, US Janet >
wrote:

>On Sat, 6 Mar 2021 15:34:30 -0500, Dave Smith
> wrote:
>
>>On 2021-03-06 3:12 p.m., US Janet wrote:
>>> On Fri, 5 Mar 2021 20:46:49 -0800 (PST), "
>>
>>>> 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.
>>
>>
>>
>>I like onions. I like them sliced thinly on salads. I stuck some inside
>>grilled cheese sandwiches I like them stir fried with other vegetables.
>>I like them caramelized. I like them grilled on skewers with other
>>vegetables. I like them roasted along side a big chunk of meat and I
>>even like them boiled with a cream sauce. Let's not forget a nice beefy
>>onion soup.
>>
>Yes!!!

Calm down, Ms Dracula.

--
The real Bruce posts with Eternal September

On 3/6/2021 3:34 PM, Dave Smith wrote:
> On 2021-03-06 3:12 p.m., US Janet wrote:
>> On Fri, 5 Mar 2021 20:46:49 -0800 (PST), "
>
>>> 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.
>
>
>
> I like onions. I like them sliced thinly on salads. I stuck some inside
> grilled cheese sandwiches I like them stir fried with other vegetables.
> I like them caramelized. I like them grilled on skewers with other
> vegetables. I like them roasted along side a big chunk of meat and I
> even like them boiled with a cream sauce. Let's not forget a nice beefy
> onion soup.

Onions are probably my favorite vegetable. I use them so often, cooked,
raw and I always use more than average in any dish.

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.

On Sunday, March 7, 2021 at 10:05:02 AM UTC-5, Dave Smith wrote:
> 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.

Oh, yes. I like them.

Cindy Hamilton