[Vegetable Main Dishes]

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

["New" onions?]

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.

[Little Black Egg Pizza Oven - How to make one at home]

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

[Dinner! 2010]

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

[What are "salt potatoes"?]

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

[Best neutral(ish) oil for high heat?]

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.

[Dinner! 2010]

I served it with broccoli from the CSA box and rolls:

The broccoli was a surprise. It didn’t look too great and was more than a week old (our box was delivered last Friday while we were in NC). But it was delicious. I just steamed it, grinded a lot of pepper over it and squeezed a whole lemon on top.

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.

[Cooking Without Seasoning or a Pantry]

Carmelized onions need some kind of fat, Peter.

[pig's feet- does anyone like them?]

Another vote for "grew up eating them pickled, have never had them any other way".

Think I would like to try them, though.

[Foraging for favorites]

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

[Is there anyplace to get ramen in SE Michigan?]

I guess the title says it all.

[Salty Snacks]

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

[The Egg Sandwich]

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

[Using marinated artichoke hearts]

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

[The unpredictability of marrow bones]

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.

[Opened Boxes of Dried Pasta ?]

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

[BBQ in a NYC Apt]

Wow, I had no idea about the venting issue. Is that because apartments are close together or something? I would think the smell of BBQ wafting through the neighbourhood would be a plus..

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

[Opened Boxes of Dried Pasta ?]

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.

[In Detroit for 3 weeks work–help with food experiences?]

Hi guys,

I was hoping you could help me out. Next week I will spend 3 weeks working in Windsor (at the Ford Essex plant - which is a couple of miles south of the river. Google map here) as well as a bit in Dearborn. I haven’t quite decided if I’ll stay in the Windsor or (greater) Detroit area yet.

Adam

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.

[Breakfast! The most important meal of the day (2004-2011)]

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.

[Career changing advice...]

Hey Broken -

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

[Making cocktail onions]

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

[The Paleo Diet]

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.

[Buying celery]

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 wisdom of free range beef]

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.