This post will be short and sweet, mainly because you shouldn’t look at this longer than 10 seconds.
One night I decided to caramelize/saute some red onions (not 100% sure what the difference is, so feel free to elaborate) then prepare my salmon filets in the same buttery, oniony pan of deliciousness. I made two filets; one for that night and one for the next. Night #1 was delectable. Night #2 looked like this.
uhhhhhhh, is that edible? Why are they blue? How could something so tasty one night look so awful the next?
Would you have eaten it? I decided to cook some fresh onion but still ate the same salmon filet.