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Hey Kenji -- great post as always! Two things though -- I think you have a typo as you said there's 5 types of onions yet listed 4. Also, you discuss Maillard browning, but I would assume onions would only undergo caramelization as Maillard are reactions between proteins and sugars; unlike meat, onions don't have much in the way of protein. Thoughts?

In general, I am not fond of genetic manipulation by humans. It's one thing to selectively hybridize/pollinate/breed a species for desired traits; it's another thing to intentionally knock-out a gene sequence on the DNA, or add in a foreign gene sequence. While we know this gene creates X trait, there are other minor, less obvious traits associated with a gene which we aren't yet aware of. So, I feel that our technology is largely ahead of our knowledge. In other words, just because we have the ability to do something doesn't necessarily mean we should do it.

Now, with regard to these apples, I agree with many previous posters that this is a stupid use of this technology. Golden Rice, which has saved many people from certain death and blindness, or genetically modified bacteria to produce insulin are good uses of this technology. But cosmetically prettier apples? Yeah, that's just a dumb reason to manipulate nature.

Further more, what is the manipulation that prevents them from browning? Apples brown due to the enzyme polyphenol oxidase which reacts with epicatechin and procyanidin to produce a brown color (similiar to chocolate and brown tea). Are they simply knocking out the gene for PPO? If so, what is the ramification to the apple? The enzyme is there for a reason. Will the quality of the polyphenols -- and their associated health benefits -- be compromised if PPO is removed? Or, have they added a gene that creates a pigment to counter act the brown color? What are the ramifications of that?

Overall, the idea makes me uncomfortable. Nature is very clever, and I am wary of tinkering with her.

Salad with baby green, crumbled gorgonzola, dried cherries and candied pecans. Seriously yummy, elegant, and done in 3 minutes.

Clarify: "Half of your meals should be fruit/vegetable based"

What I meant was half of each meal should be f/v. The other half protein. I like to get carbs from vegetables rather than grains.

I'm a registered dietitian. Before going back to school, I was a graphic designer for 10 years. So, the food pyramid holds a special place for me. And when I look at it, all I can think is FAIL, FAIL, FAIL!

It fails at conveying healthy eating patterns AND visually communicating it's message. They took the food out of the food pyramid! The predecessor was much more successful.

16 years, 2 months.

I think another factor is cleanliness of the coffee maker. If it's not cleaned (and vinegar'd) regularly, the coffee flavors seep into the plastic and get rancid and funky. I think this is the massive reason why office coffee tends to suck (well, that and it sits there for 6 hours on the burner).

Thanks Kenji, this is awesome!

Anyone else notice that the Starbucks iced coffee is the cheapest of the bunch?

I'm a New Englander, and I have to say, I absolutely hate DD. Their coffee is... ok... but the service is sooooo hit or miss. About 50% of the time they screw up my order. "Medium coffee, cream no sugar" shouldn't be hard to get right, but alas, it is.

So, I ALWAYS hit Starbucks where I prefer the coffee, and they get my order right 100% of the time. Oh, and apparently it's a little cheaper too.

I have to say, Monica Pope is a real class act. Marcus can suck it.

(And in real life, Monica really is a nice person who cares very much. She does more for her local community than any other chef I know of. She radiates love.)

Can't wait! I LOVE Monica Pope. When I lived in Houston, I ate at her restaurant many, many times. She's truly divinely inspired, and a really cool person. She started a Saturday farmer's market in the T'afia parking lot, and gives free cooking classes Saturday mornings. She does so much for the local community, and is passionate about supporting local farmers. Plus, her food is amazing. Good luck Monica!!!

Hey Ed -- If you haven't been already, hit these places:

Haven -- locavore type stuff, very creative and upscale (Upper Kirby; I used to live next door, please wave to my old apartment)

Feast -- nose to tail eating; one of the best places in the country (Montrose, somewhere on Westheimer)

T'afia -- no words, just amazing; the chef Monica Pope is inspired (Midtown)

Those were my 3 go-to places in Houston. Hope you can visit at least one!

If you are in the mood for live music, check out McGonigel's Mucky Duck. It's around the corner from Haven in Upper Kirby.

PS -- calories while on vacation don't count. Just enjoy your time in H-town, I certainly did.