Alex

Sorry, no pics, but a couple of days ago I made this first course: blanched and chilled, light coating of olive oil, sprinkled with toasted Turkish pine nuts, chopped mint, and Maldon sea salt, dotted with a bit of 10-year balsamic.

I think the whole GMO thing has gone too far.

John Hodgman is one of my favorite humorists. He currently writes a brief, weekly, off-kilter advice column for the NY Times. This was last week's column, about fear of Bundt cakes.

But...but...Omega-3s. I'm devastated.

Thank you! I copied a few recipes from the book (library) and this was one of them.

Made in Michigan! -- and still a family-owned and -operated company. It's in Chelsea, near Ann Arbor, which also is home for actor Jeff Daniels. He's done a lot to support the city, including founding the Purple Rose Theatre Company.

That's OK. It wasn't difficult at all to insert and twist each filter. However, as you noted, past a certain age—which I probably am—getting one's body in the appropriate position is the more difficult part (but not all that difficult, depending on where the filter is installed, of course).

I've changed them once. Easy peasy. Just follow the simple directions.

I was quickly browsing through the topic titles, and at first (very quick) glance I thought this one was "Ethernet Mouse." "Hmm," I said to myself, "I didn't know there was such a thing—and what is it doing here instead of the Off-Topic Forum?" <slaps head>

We have this one. It's been only a year, so I can't speak to long-term reliability, but it's been fine so far. For some reason it's currently about $30 cheaper on Amazon. These are the replacement filters.

Cooking hacks from celebrity chefs, per The Onion (slide show)

Click the "Nutritional Information & Ingredients" link on the web page.

Bob's Red Mill 1:1 Baking Flour

I use Bob's Red Mill 1:1 flour. It's not exactly the same roux as with wheat flour, but close enough.

It's Lady Gaga!

There's also Jobbie Nooner here in Michigan.

There used to be an active Chicagoland contingent on eGullet. Most have moved on, but I suspect a few still lurk from time to time. In addition to the 33 pages of a planning thread, here's the seven-page thread describing our 2008 eG Heartland Gathering in Chicago and Evanston.

Welcome, Janet, from the other side of the big lake. I don't know if they're accepting donations at the moment, but you might want to contact the Janice Bluestein Longone Culinary Archive at U of M.

I just leave the cork pour spout in; I guess mine hasn't been wonky. Do you think that affects the vinegar? I imagine you can call Zingerman's and ask.

I loved misterwu's replies to the clueless ones:

Back before I learned I was gluten sensitive, I was a happy burgul-er. It makes an excellent pilaf -- simple (oil and/or butter, onion, stock, salt) or enhanced, like these two Ottolenghi recipes: one two.

Croissants: Is there anything they can't do?

And I have that book! Thanks for doing my research for me. ;-}

There's Joe Beef's Lentils Like Baked Beans. I don't know what's available by you, but I imagine there'd be appropriate substitutions for some of the ingredients.

Megadarra sounds very much like mujadara. Could they be essentially the same dish from two areas, only with different names and perhaps some regional variations?