I'll have to buy a sweet onion and try cooking it or using it in salsa to see if I notice a difference then. Oddly, the local box stores don't seem to stock the recommended seed varieties. Perhaps it's too early? Buying onion sets would be a waste since I probably only have room for about 16 of them. Meanwhile, I came across this thread while cruising through the Allium forum: Short Day Onions. Somebody mentioned a short day red storage onion from U. of Hawaii (Awahia Bulb Onion) that I'm thinking about trying since it's ~180 seeds for $1 plus 50 cents handling charge and 45 cents postage to send order form. As a bonus, they have some edamame in stock.

If Indiana is right in the heart of the Midwest, then I must be living on the west coast. Better start learning the language. "Gag me with a spoon"? And why go crazy because someone uses more salt that you want? Don't you think you could, let's see. hmmm, maybe use less?? Recipes are guidelines, not hard and fast rules. Recipes will often vary, even when followed to the letter depending on a number of variables. I seldom follow a recipe to the letter since I might not happen to have the free range grapes, cage free milk or organic Vanilla Wafers that Marco Pierre White's recipe might call for. I often will add spice I like and tone down or eliminate what I don't like. Amish/Mennonite, etc cooking has a lot of crossover with what some people term "Midwest" cooking. If you consider Indiana "midwest" then I exempt this from consideration. However the midwest of the United States are generally or at least were, big farming areas and Amish/Mennonite, etc were also big farmers. Meat, potatoes, bread, coffee, milk, dessert was your typical farm fare. The midwest didn't use much in the way of rice however certain areas, including the upper midwest would have wild rice available and that could be included in the later menus. Native Americans of course used wild rice much more heavily than many others until others found out how great it is. Actually you'll find a lot of crossover in German, even Russian and certain other ethnic types of foods when they're living in a colder climate and doing a lot of hard work, but then again considering the number of Scandinavians. Germans, etc who populated the area, it shouldn't be a surprise. But the food changed to adapt to what's around. You won't go to Norway, Sweden, Germany, Russia, etc and find the same things. Just as "cajun" or "creole" won't be found in France, and probably not much in the French areas of Canada. As Annie said, hearty meals were needed for the heavy workload on a typical farm. You'd rise early and work late and burn a lot of calories. Actually what many people term "comfort foods" is quite common among both the A/M/etc and midwest farmers. You won't find finger sandwiches, consumme or sushi on these menus. You will find hearty soup, stew, roast, meatloaf, pasta and much much more. You'll also find a lot of pies, cakes, cookies and rolls. You'll find great breads, rolls, etc. Around here, mac & cheese is essentially baby food. A blue box and a package of Corn King hotdogs fed many a toddler by a new mother. Never could stomach mac & cheese. No meat, why bother. Watching Cookin' Cheap is different. Two gay guys doing their "cooking" and then dressing in drag to show a gadget of some sort. A pickle slicer, nut cracker or whatever. The "Cook Sisters". Initially it was to show people you could cook cheap. They'd figure out the cost of something and figure per portion. Although if they had a leftover from something before, they didn't include it in the price and would come out with 58¢ per person "meals". One thought he knew how to cook and the other admitted he knew nothing but would try anything. They both fancied themselves far better standup comedians that I would. Watch it sometime, it's, well, different. I wouldn't say it's funny very often, but entertaining usually. Actually hotdish for the food, (and go ahead and debate "food" if you're a Miracle Whip snob) and "hot dish" describes the ladies cooking or the temperature of the plate. Scalloped potatoes and ham is a type of hotdish. Marilyn's Party Potatoes, sometimes called "funeral potatoes" is a hotdish, etc. People stick out their tongues and stick their noses in the air over foods. Yes, some will be a can of cream soup with a can of something and a package of onion soup mix. But then again, people buy "blue box", TV dinners and produce from Walmart for cryin out loud! LOL Contrary to what a couple of you believe, not one of the terms hotdishes, A/M/etc or midwest cooking mean all from a can or a pouch. It can and often is made from scratch. The shortcuts are more publicized since it's a timesaver and many people who hit the net want to save time. I would defy most anyone to have tasted and claim they didn't like the scalloped potatoes and ham that was served at my aunt's funeral, or for that matter the roast beef and mashed potatoes served at my cousin's funeral or any of my mother's holiday meals, all made from scratch. I'll take that any day over foo-foo food! Or for that matter the Tex-Mex you get at Taco Bell, or the seafood from Long John Silver, or should I continue... Back to topic, a couple other shows I enjoyed watching included the Galloping drunk, er, Gourmet though never really learned much from his shows. When Andrew Zimmern was a local cook he was interesting to see on the local channels before he decided to concentrate on bugs and exotic roadkill.

Ditto on Vermouth (mom used it long before Julia Child popularized it for cooking) I also keep Sherry, Madiera or Port on hand to add when the recipe or marinade requires it. Unsweetened grape juice, actually the must is called Verjus. It's not as easy to locate, but a good sub for some recipes. I also keep a variety of vinegars on hand including fig, balsamic (white & red), orange & other fruits, rice vinegar, red & white wine vinegar and the more common white & cider vinegar. Another idea for cooking wines is to buy those half bottles which have screw tops and keep easily in the fridge between uses.

Hello sus, The Cooking forum is quite responsive, thank you so much for the suggestion.