53:22Gosh, I can smell it! :_DROOL::_TMRW:
53:22:_RIGHTGLOW::_PAT::_LEFTGLOW:
53:22Wait we started already? What happened?
53:24:face-red-heart-shape::face-red-heart-shape::face-red-heart-shape:
53:24:_HUMU::_HUMU::_HUMU:
53:26:_DROOL::_DROOL::_DROOL:
53:26:_RIGHTGLOW::_PAT::_LEFTGLOW:
53:31sauteed onions is one of my favorite smells
53:34:_WWW:e :_AAA:re :_HHH:ungry:double_exclamation_mark:
53:35ooh it looks caramelized now:_TMRW::_TMRW:
53:36Ancient ones bless our Priestess.
53:37getting hungry:_DROOL:
53:41small-o-vision when?!?
53:41:_DROOL::_DROOL::_DROOL:
53:42Salt doesn’t inherently give it color when browning or sautéing, but it does help to break the onions down. This really DOES shorten the time needed to caramelize onions
53:44I want to see something new, something revolutionary, like adding salt from below
53:44looking very good:_DROOL:
53:50I thought this was supposed to be in eight more hours :_PAIN:
53:54The onions will cook more later
54:00People are always saying "what are you cooking it smells so good" and it's just onions or garlic on the stove
54:00Hi Ina I hope your day is going well!:_LOVE4EVER::_LOVE4EVER:
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54:05I'm lost, how the bowl steaming on a towel?
54:06Ooooo those onions looking nice and caramelized