Glass ceramic stove top, stainless steel skillet, a tiny bit of butter, number 3-4 on the burner.
3:20 p.m.
3:40 p.m.
4:00 p.m.
4:15 p.m.
4:30 p.m.
4 :40 p.m.
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We never had “fast” success with electric/glass ceramic ones and caramelized onion but now using a Wolf gas one (which has significantly more heat) really speeds up things. I think that is the “problem” with recipes that there are too many potential set ups and some work better than others depending on the process/results
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Are those sliced across rather than lengthwise?
I have better success when they are lengthwise (pole to pole).
Sliced across they tend to disintegrate before caramelizing.
Also a pinch of salt to draw the water out and a pinch of sugar to jump start it.
This thread has good discussion and links:
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Sliced on my trusty V-Slicer (A Seen On TV!) 
I cut off the root and stem of the onion, peel as appropriate, and start zipping the onion over the V-slicer thin-cut blade until it has settled, then I use the Cowboy Hat to hold it in place so I don’t cut the hell out of my fingers.
My dream kitchen would have a gas stovetop and a convection electric oven. But alas…
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We enjoyed another outstanding dinner at Cafe Panache in Ramsey, NJ, including panko crusted halibut with forbidden rice, bok choy, seaweed salad, with a wasabi sauce; asparagus salad with prosciutto; hamachi with avocado agua chile and fennel salad. The appetizer pictures were split portions. It all went great with a couple of excellent cabernets.
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Tonight: chicken satay with an old peanut marinade from The Grill Book by Kelly McCune (1991—I thought it was much older) modified a bit— more cilantro and lemon juice, boiled white rice, grilled 'rooms, red, orange and yellow bell peps. Very nice for a change. A few left over hb eggs from last night made a good appie. I mixed the yolks with a little mayo and snipped chives, and topped each filled half with different savory sprinkle: snipped dill, snipped basil, ground chipolte pepper, tandori spice and tajin. There is no leftover angelfood cake or berry mix from last night. I learned that the new zipper type bags with the pleated bottoms are no good for ‘piping’. What a mess!
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Got one of those when we retired and down-sized. A game changer! Worth squirreling away a bit of change in your retirement planning to fulfill the dream.
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Oil-roasted BC King salmon with lemon, tarragon and chives ( a teaspoon of butter whisked into the pan sauce for serving). Along side, some colorful leafy garden greens dressed in homemade Green Goddess dressing. An absolutely delicous combination!
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Chicken scarpariello with peppadews, cotc. Panzanella. Ah, crispy cubes of bread soaked with v&o, molte grazie to @ottawaoperadiva for reminding me how much I like panzanella. There was a Negroni and wine.
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@John Where’s the pizza??
It’s Saturday, your pics of pizza are the high point of my day.
(I lead a pretty boring life)
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Tonight’s dinner was just a quick “throw together” dinner. I cubed and pressure cooked some boneless pork (I found in the bottom of the freezer) and served it on top of some rice with a little Mr. Yoshida’s Sauce on top. A small spinach salad (on the side) was our vegetable (not pictured).
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Pizza Saturday. A new dough recipe. Im really happy with it . Next week its going to be different. Enjoying the pizza experience.
Pizza Margherita extra . Cherry tomatoes halved and seeded with garlic and oil . Basil from the kitchen window . Bottom picture
Castelventrano olives , cherry tomato , prosciutto, basil . Top picture
Cheers
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Yes, wooder is the Philly pronunciation of water. I was having a little fun, as I do when describing my meals 
'nduja is a spicy pork product that lends a wonderful flavor to many things like pasta or soup. You can also shmear it on crusty sourdough, but it’s very fatty & can be too spicy for thems that have a low tolerance.
Warm temps returning tomorrow, but nothing unbearable 
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My bestie arrived around the noon hour, so we hoofed it to the market where she chose a Leberkäsbrötchen that was just ok. It had rained earlier, so the Brötchen was kinda stale and not the greatest. The Leberkäs was… like you would imagine: a thick, salty slice of glorified bologna, and the alleged spicy mustard wasn’t. Meh.
Picked up a bunch of cheeses & chanterelles & parsley – the latter two for Monday’s pasta meal, then went home and had a lavish brunch.
Dinner was at a rather fancy Japanese brasserie in our nabe — my treat. I only get to see my sister from another mister once a year, after all 
We shared a wonderful pet nat rosé from I don’t remember where, a bunch of nigiri,
torched salmon and torched toro
seabream, more toro, hamachi
closeup of the fabulous fishies 
Japanese milk bread with piment d’espelette butter that I didn’t want to get but oh lord!
that bread was fantastic.
miso-glazed eggplant with peanut-lime sauce & crispy kadaifi
black cod croquettes with shrimp and yuzu mayo
very good duck tsukune with pickled onion & cured egg (not sure why we only got 2 instead of 3)
kohlrabi salad with avocado, hazelnuts, herbs and lime
…. and another order of toro and hamachi nigiri for “dessert” bc the fish is absolutely pristine.
Cutesy table decoration
Had a martini with a lovely London dry gin (Salcombe) she brought as night cap. Our favorite French bistro tonight: STEAK FRITES!
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That all looks wonderful! And being able to spend time with your bestie too! 
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We met in Berlin in '07, and we’ve been there for each other through many crises over the years. We don’t nearly get to see each other often enough. I love her like a sister 
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