Thanks for the positive blog feedback Jerry :) Yes, over the years I have noticed that general "trend" in all onions actually - regardless of their "type" - it is an excellent rule of thumb! Speaking of the "aroma of onion" - one of the things we do here quite a bit in SA is when preparing a braai...there is normally onion going in some side or another... so we throw the peeled skin and little bit of onion attached to that onto the coals. It is a great tummy teaser and gets the juices flowing in preparation for a great meal ahead! :)
Now, I see this post got your attention - I KNOW you are quite the culinary man... and clearly have plenty knowledge to share (outside of recipes themselves).... you know where I am going with this, don't you ;)
Awesome input! Again, thanks for the compliment and also for stopping by xxx
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I've had a small charcoal grill for a LONG time @jaynie , but have not had reason to get it out and use, since I've always lived either A. with someone else or B. lived in an apartment where flame was forbidden.
The thing has been in storage shed for years, but now it is out there in my garage just waiting for me to have time and reason to get it out and use it.
That will be happening soon enough.
I am glad to hear that!!! Expect a blog post when it gets to shine again :P
Happy Friday Jerry :)
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Happy Fri-YAY @jaynie