crinoidgirl

I second the Palak Paneer recommendation. Mutter Paneer (the same dish, made with green peas) is also very yummy.

Hi Hans - As I understand it, a "new onion" is a young onion. In other words, the "bulb" part is bigger than a green onion, but not as mature as what you might think of the "classic" onion. http://www.dreamstime.com/theyoungonion-image262598 I have seen them with bigger bulbs than the picture at that link. They tend to be a lot sweeter and milder than the classic onion.

Does the BGE make sense as a "multitasker", as Alton Brown would say?

Also, Soba, what are the big round green guys?

slkinsey and suzilightning are right. I grew up in Syracuse. It's a local institution.

Well, we're talking two different applications. What might be good for one is not good for the other. I use extra virgin olive oil for salads (and low to medium heat), and grapeseed for high heat.

When you consider that what's in the supermarket is probably at least a week old, I don't think that's surprising! Appearances aren't everything! This is the first year I've done a CSA box, and I'm very happy with it.

Carmelized onions need some kind of fat, Peter.

Another vote for "grew up eating them pickled, have never had them any other way". Think I would like to try them, though.

I had no idea hostas were edible! Will have to put that on the list for next year.

I guess the title says it all.

It surprises me that no one has mentioned Puffcorn. It's a Frito-Lay product, and I think they've put crack in it.

What I grew up with - an egg fried hard, on white bread with Miracle Whip.

I like them in red sauce with shrimp over pasta, preferably linguini.

In the "olden" days, I usually could get the small bones with easily scoopable marrow with no problem. I agree, it's harder to find those now. I've also seen references to marrow appearing "dark colored": http://www.westonaprice.org/Bone-Marrow.html What's up with that? Has anyone seen it, as I haven't.

Also, can dried pasta go "bad"? Inquiring minds want to know...

Yes, but would you want the smell of boiled cabbage in the neighborhood?

Timely for me, too, as well. I would love to know how, and if, dried pasta goes bad. I swear I have at least 5 boxes or bags open at once, since I like a variety as well. I'm not counting the pasta that's being stored in glass containers on the counter. ETA: In the cupboard, one half box each of: cavatelli fusilli large shells medium shells small elbow macaroni farfalle thin spaghetti About half a box each, in glass: fettucini linguini angel hair I llllllllllloooooooooooooovvvvvvvvvvvve pasta.

I know very little about each city, but if you are actually WORKING in Windsor, I would also stay in Windsor. One thing I would NOT want to do is to cross the border twice every day. Sometimes the line-ups are horrendous. Yeah, but he said he's already going to be over here to go to Dearborn, so moot point.

I haven't visited this thread for a while, but now I'm drooling over "Swedish smoked roe cream cheese". I hope our IKEA has it. Never set foot in the place, but it definitely sounds like a reason to go.

Hey Broken - Do you live in Southeast MI? If so, have you investigated Schoolcraft College? I heard it's highly recommended.

Does anybody know if frozen pearl onions can be pickled with success?

I am on a variation of paleo, as well. And, as John noted, calories in <> calories out. I would encourage all to read Taubes' book. It might be a bit of a slog, but it's good science.

OK - If we're talking the classic celery, then you either get celery (one plant with leaves/bag), or celery hearts. What do you want to do? Stew/soup - choose celery, but pick the plants that have more leaves on them. Leaves = flavor, for stews and soups. I imagine the hearts are better for salads/cruidtes.

The abusive industrial feedlots are by far the most prevalent implementation of the corn-finished beef model, if we go by sheer numbers. And "free-range" does not equal grass-fed, since there is no standard for that (cf "free-range" chickens, which may only have access to a small patch of grass, but otherwise be subject to factory-type conditions). But in general, grass-fed cattle are not fed on a monoculture of Bermuda grass. Also, chickens and cattle are not exclusive. On a well-run farm, the chickens can follow the cows onto the pasture that the cows have vacated, feeding on larvae in the cow manure and spreading the manure while they're scratching.