Libra20

Olives, blue cheese, mixed greens, avocados, broccoli, eggs, potatoes, sprouted grain bread, spelt tortillas, almonds, butter, tahini, fruit juice, kefir.

Can you be more specific on ethnic. I don't know of any BYOB, though.

I've never had any willpower over Haagen Dazs coffee ice cream.

Regarding Duarte's, the wife of the owner/chef owns Harley Farms Goat Dairy, which is just down the road. www.harleyfarms.com It is worth stopping in to buy some of Dee's goat cheese. She has a wonderful selection. There's an amazing fresh goat ricotta that she only sells locally as it is too delicate to sell in stores. Absolutely delicious. If you get a chance, chat with Dee. She is lovely. You can also tour the farm. I got to visit the baby goats.

I'm currently obsessed with lasagna

I also used to wrap the crescent rolls around stuff, e.g. blocks of cheese. Or make mini pizzas with them. LOL about Bisquick. I used to love Bisquick pancakes, but now I make them from scratch.

Pacific Provider - Thanks for starting such an enlightening thread.

I'm very concerned about this appointment. Vilsack is a big supporter of genetically modified crops.

I don't know if it is still available, but I used to get an organic Icelandic lamb that was amazing.

When I was a kid, I used to love Pillsbury Crescent Rolls. Now, I can't imagine eating such a processed food, but it would probably still taste good!

I agree with Recoil Rob. I'd be concerned about the long term affects of plastic leaching into the food. It is known that heated plastic leaches much more than non-heated.

Here's from my biz partner. I don't know if this helps or not. Maybe you could rent something like the other posted suggested. Or find a used one. You could try calling some chocolate manufacturers to see if anyone is selling any used equipment. "This is a super difficult subject. the place to start is to contact Union Confectionery Machinery in New York. They are the largest dealer in used confectionery equipment. http://www.unionmachinery.com/ Hilliard is the best know manufacturer of small enrobers."

Let me ask my biz partner if he has any enrober ideas. For our former product, we used one, but we rented space in another company's chocolate factory. Our current product doesn't need an enrober. Are you using this commercial location for retail, as well?

Our chocolate "mistake" resulted in our first chocolate product that we had a few years ago. Although it took us a while to be able to figure out what we did and be able to replicate the "mistake."

So, it sounds like some people are saying to salt in the beginning for flavor and others are saying not to do this because it toughens them. What about boiling the beans with an onion instead of salting? That would give some flavor back, right?