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"Shakeable bowl" = 1) Open bowl. 2) Open dressing, add to bowl. 3) Re-seal bowl. 4) Shake that thang! (lid stays on) 5) Open bowl, eat salad.

This fad is mostly over in China. Instead, this is now more common.

Agree with this. It's a shame to waste them (and your labor/material cost) if they are otherwise fine. Personally I think the green and purple look fine. Maybe see what some of your best customers think.

What flavor are these? Is this one of your regular flavors? If your customers are expecting a certain look for this flavor... then rebrand or remake this batch.

It's not a bug, it's a feature say my software engineering friends. Others often have different tastes and preferences than I do. Maybe try some creative marketing? How many do you have?

I liked the Bacon Chipotle salt a lot, and bought a large jar an Amazon. (eG-friendly Amazon.com link)

Good luck with your repair, Smithy. I hope you can get on the road soon!

This moning, while at the Berkeley Bowl Market looking for some pasta-specific items, I came across this wondeful treat in the cheese fridge. I've had it before - it's not always available - and it's delicious. A baked, lemon-flavored, Italian ricotta cheesecake made with buffalo and cow's milk ... in-effin'-credibley delicious.

I'm no confectioner, but as a customer I wouldn't be inclined to buy them.

These were boggling my brain this morning - the bald patch/pupil is not supposed to be there but is perfectly shiny and there is no cocoa butter stuck in the molds. I splattered silver, sprayed the dot of purple then backed with green. My guess is the center bit of silver wasn’t set and the purple blew it away? Some variation in paint placement is usually ok as long as they’re shiny but these are bugging me. Would you use or re-make?

A jury-rigged repair? That sounds kinda scary to me!

How I wish I had a campfire ring here! But no, the burnables all go into the trash. That will change soon, I hope. The mobile repair folks came today and jury-rigged a repair that I hope will get me through the season, or at least to a dealer with more pleasant weather. I may be able to move on tomorrow. With that in mind, I had what I hope is my last Hardee's breakfast for a while. Well, except maybe for tomorrow. (To be fair: I'm a little afraid of growing too fond of them. Their food isn't half bad, but it's no longer what I'm used to eating, and I don't think I should get used to it again.) I had made it in time for breakfast, so I treated myself to a sausage, egg and cheese biscuit, accompanied by their hash rounds or hash browns or whatever they call them. Potato thingies. I couldn't figure out why the biscuit was fracturing in such a funny way. Was it 2 biscuits? When I turned it over, I realized the fun.... We're coming up on St. Valentine's Day! Much, much later in the day I made what I hope will be my last trip to town, at least for this visit. I needed more half-and-half, and body cleansing tissues (what my darling used to call "baby wipes" and didn't that cause confusion in Egypt!) and I had some hardware I wanted to buy. The hardware was a bust. But this time, I actually used my phone to show you the barest hint of what a "Lunds & Byerlys" grocery store is like. As far as I know it's exclusive to Minnesota, focused much more near the Twin Cities than to where I live, and the highest of the high-end grocery stores in this state. I knew I'd be in trouble if I went in. But it was the closest. That's my story, and I'm sticking to it. This greeted me at the door: Sorry for the fuzzy photos, and I forgot to get the price on the mushrooms. But the ribeye steaks shown here and the sirloin steaks in another part of that display were "30% off!" ...from $39/pound. Yikes. They did look good, but I wasn't tempted. Their deli counter, both hot and cold offerings, was lovely. (Those gloved hands were dishing up my dinner.) I bought a Greek salad. What does "shakeable bowl!" mean? I'll find out tomorrow. There were soups I didn't buy and loads of cheeses -- this is half, or less, of their offerings: ...and plenty of produce I didn't need. This doesn't even scratch the surface, sorry. At this point I was wondering where the heck the half-and-half was. Not in either of these display cases! I found it, and found myself mentally yelling "lemme outta here!" as I wandered, lost, along endless aisles. I did pick up some crackers. It took a while to find the ones I wanted. Back home, really quite hangry by now, I tucked into the Mediterranean cucumber salad I'd bought there. Delicious stuff. The dressing is a tart, but not too tart, vinaigrette. I kept thinking it needed something more substantial, so I wandered across the way where I needed to pay my camping fee anyway. They have these things called "tornados" that I've been wondering about. They look like tortillas wrapped around hot dogs, and they seem to be cooked like the hot dogs in these roller displays, where the cylinders rotate over heat and gradually move to the "cooked" area. They advertise the filling as "steak and cheese", "pepperoni and cheese", "Southwestern chicken," and so on. I decided to try a couple. I didn't take a picture of the intact product (what can you do with a cooked, breaded cylinder?) but after trying a bite of two of them, I opened the contents of one: Meh. Didn't finish it. Went back to the cucumber salad and finished it off. At least now my curiosity is satisfied!

We've had a few meals this week featuring roast peppers. I made a pork and green chili stew with roasted anaheim, poblano and jalapeno peppers earlier in the week that I've enjoyed for breakfast, lunch and dinner. It was a little on the spicy side for my wife and one dinner serving was her limit. I also roasted some meaty red peppers that were combined with grilled vegetables, marinated artichoke hearts, sautéed oyster mushrooms and cotija cheese that was served on toasted focaccia bread from Craft Bakery. The cheese was added to the mushrooms while they were cooking and developed a great crust similar to halloumi.

I am not 100% sold on cheese yet, am using RD Supremo for my next round of pies. I used Galbani, was a bit greasy, and I used Grande and it was very good, but I am just at the start of the cheese situation. For sauce, I settled on Tomato Magic, which has been a blessing for a number of other edible treates around my house... Including as a base for salsa (Nothing fancy, restaurant style, but it's quite good) and marinara. I used 7-11 and while they are kissing cousins, I liked Tomato Magic a bit more. All I do is add a bit of salt, oregeno and basil, 7 ounces for my 13.5"-14 inch pizza. I use 1/4" lb cheese and 1/4 pound ground pork with sausage herb mix. The steel is the key. While I have yet to achieve the perfect (ah, the mind, so fickle!) pie, they are quite good and even when not quite great, I find they are better because the dough is crucial to the taste. I do a minimum 4 day cold ferment. Not a lot of movement, but the dough ends up being just right for NH Apizza. Presently I am waiting for an oven... so I am at a stall.

I hope you like it! The sauce only takes a few minutes to mix up, then the fish marinades in it for 15-30 min which allows plenty of time to cook some rice and veg or make a salad so it’s a very relaxed meal.

Definitely going to try this and thanks for the tip on doubling the sauce. We call my youngest sister Double Saucy. She loves to cook and eat but automatically doubles or triples the sauce and in restaurant always, always asks for double sauce.

@blue_dolphin, thanks! I just saved that recipe!

Thanks! I’ve made this several times and really like it. I’ve also recommended it to friends who love it, too. Super easy but looks almost dinner party worthy. I used black cod today but have used other fish with good results. If you decide to make it, I recommend doubling up on the sauce ingredients so there’s plenty to go with the rice.

That looks fabulous! What did you think of it?

Coconut Fish and Tomato Bake by Yewande Komolafe from New York Times Cooking over rice with a side of Stewed Spring Vegetables (fava beans, asparagus, snap peas and broccolini) from Good Things by Samin Nosrat

No worries. You accidentally pressed one of the hottest of my hot buttons, as you probably gathered. I was somewhat concerned I might have overdone it, in fact. When I was a kid, the farmers my family rented from (our closest neighbours) had a small dairy farm, and I used to watch in fascination as my friends' mom would pour the milk into the electric separator (a big freestanding centrifuge, in the corner of the kitchen) to separate the milk and cream. She always brought hers up to a near-boil, though, before using it.

Why would a USA government agency be controlling anything in China? They have no jurisdiction outside the USA. If these were to be exported to the USA, then surely whoever is reselling them would be responsible for any legalities being complied with. Anyway, they are currently being aimed at China's domestic market.

My version of Jungle Juice was similar, with everclear but we’d throw in a handle of vodka for a fancy touch and dump koolaid mix into the same plastic bin. Fill it up in the dorm shower then toss bags of ice into it. Fruit was for suckers.

For a plasma to be generated, there has to be two exposed high voltage points. For a plasma to be generated, typically a high frequency magnetic induction field will be involved, which may interfere with other electronic devises. FCC=Federal Communications Commission, a USA government division which controls and certifies any device which generates electro-magnetic fields. dcarch

Now that's really something. I had to Google how you were "not dunking on" me. Never heard that one before. No, I'm not dunked upon. Actually Ed lived on a farm until he was 6 or 7 and was raised on raw milk. I lived in an apartment in Montreal and have always loathed drinking milk. Still in his mid-eighties, Ed could not have a cookie or a piece of cake without a glass of milk (always pasteurized). Yuk, I say. Our daughter lives as far off the grid as she can in downtown Toronto....she'd much rather live on the farm...and we actually live as far off the grid as possible in the middle of nowhere. And now Ed actually drinks oat milk. Again I say yuk. So I did read all the source material and have never tasted raw milk and have no intention of ever doing so. Thanks for going to so much trouble on my behalf.