MokaPot

@David Ross, your salsa looks really good. For the eggs, I'd just soft scramble them (with cheese) and scoop the salsa on top. Not sure about the quail. I'd be happy to have a small bowl of that on the side (i.e., don't need to "incorporate" that into your cooking). You say it's "thick and deep flavored." If you want to mitigate that, maybe add some vinegar or lime juice. Or even a bit more oil.

Radishes. There's curry powder in there, too. That's why it looks yellow-ish.

Pea salad.

@Shelby, do you have a root cellar? How do you store your onions? (I would love to have some of those onions.) TIA.

Costco has stopped selling the half-sheet cakes ($20 USD). I'm changing my opinion on why Costco also stopped selling the combo pizza. Those sheet cakes and pizzas were staples at office parties and other kinds of get-togethers. The demand was less.

@Tri2Cook, your sauces look really good. The guac is the one that's at the bottom of the photo, correct? Would it stay that color until the next day (if you had leftover)? TIA.

New packaging alert for the Red Baron deep dish singles pizza. Used to be packaged in a long / tall box with two pizzas, side-by-side. Now comes in a square box, two pizzas stacked like poker chips. I actually stopped buying this product b/c I thought they were selling the "singles" one per box. However, there are actually two in there. Same great product (pepperoni), IMO.

IMO, it would be possible to ship / fly a mango (well-packed) to another location without a crazy loss in quality. IIRC, mangoes can ripen after they're picked. So, maybe you could ship mangoes that are 2 days away from peak ripeness. IMO, the type of mango is very important. The types vary greatly. (Sort of like how a Hass avocado, IMO, is so much creamier than other avocados.)

Yes, lots of differences in mangoes from different parts of the world. A friend who traveled to Africa told me that those were really, really good. She compared it to a peach & said that there was no stringy stuff close to the seed.

I caramelize onions (white, round) in T-Fal. I do, indeed, get a fond (which I periodically scrape up to incorporate into the onions). I caramelize the onions until they're dark brown. Next time I fry cubed russet potatoes in my T-Fal pan, I will take photos and post here. I do get nice, browned surfaces. I don't often cook meat steaks at home, so can't attest to that.

Fruit splurge, lychee. Lots of peeling, lots of refuse (not pictured here). Here's the final product in a container. (I like to eat unimpeded by the peeling process, as with crab.) After all that peeling, IMO, canned lychees are a decent product.

I do the circular peel of the entire fruit (sort of like peeling an apple). Then, two slices (these are the prime pieces) along the flat sides of the seed (getting as close to the seed as possible). Then, two more slices along the skinny sides of the seed. Then, slice off random pieces from the seed. Glad you got to try mango, @Shelby !

Thanks so much, @Franci . I like the nutritional / calorie breakdown as well.

Hi @Franci, your burgers look good. I think I see some garbanzos / ceci / chickpeas in there. If it's not too much trouble, could you please post the recipe? TIA.

@Porthos , have you checked places like Office Depot, Staples, etc.? They sell little fridges and sodas and candies for office workers, I think. I, too, drink the caffeine-free Diet Coke, when I'm in a caffeine-free mode of life. I always thought the caffeine-free Diet Coke had less bubbles, though. Did you and your wife ever notice that? Since Coronavirus, I've been keeping 500-mL plastic bottles of Diet Coke at home. (I used to only drink / buy Diet Coke at take-out places or restaurants.) I feel bad about the plastic, but, IMO, it tastes better than from the cans. I'm guessing it's the way it pours. The bottles pop less of the bubbles as it pours out. I do recycle the bottles.

Some people just can't handle hot chiles. On those chile pepper eating challenges, I notice they have a glass of milk on the side, ready in case the burn is unbearable. Maybe if you ate some cheese along with your salsa that would help. I would just stick with mild. But I guess habanero is out for you. I like hot stuff, but habanero is hot, even for me.

@JoNorvelleWalker, your salsa looks really good. Does it have anything other than tomatoes, cilantro, onion, garlic, lime juice, salt, maybe jalapeno, maybe cumin? (I'm guessing you can't post this recipe since it's from a book.) Any unusual, unexpected ingredients? TIA. (Actually looks like flat-leaf (not cilantro) parsley in there.)

Not sure if you're willing to do this manually, but this knife is good for cutting different kinds of cheeses: It's a Groovetech knife. I would put soft cheese in the freezer for a bit before slicing. I'm thinking this knife might also work on your cookie dough. I'm also thinking Pam spray.

@Kim Shook. How about mascarpone cheese? I used to work at a US hotel that served afternoon tea with "Devonshire" cream. Hotel claimed it was authentic & imported, blah blah blah, and I ate a lot of that cream when working at the hotel. Anyway, I know it's not the same, but mascarpone might be an OK substitute for scones. I haven't had it for a long time, but I liked Crave Brothers mascarpone, made in Wisconsin, US.

@brucesw, thanks for reminding me about the Myojo Chukazanmai. I tried one of their flavors & liked it. I'll try other flavors.

@David Ross, I've experimented with different fruits (aside from tomatoes) in my salsas. Orange was the one fruit where I ended up not liking my salsa. An honest friend even commented: "What were you thinking?" I'll have to trust that your recipe creates a good-tasting salsa.

@Chimayo Joe, thank you so much for taking the time to write a detailed list. I think we have similar likes in noodles. I'll check out all your recommendations. Thanks again! Appreciate it.

That looks really good, @JoNorvelleWalker. Price looks reasonable as well. Thanks!

Does anybody have any specific recommendations (including the name of the flavor) for products they have tried & that they really like? I'm willing to mail order. My standbys are all considered ramen, but I'm interested in other stuff like laksa, Korean stuff, etc. I do like spicy (hot) flavors as well. I like Nongshim Black ramen. I prefer the square pack to the cup (noodle texture is better). @CantCookStillTry mentioned it upthread, but it's worth mentioning again. Every so often, I'll want to eat Sapporo Ichiban, original flavor (inexpensive as well). I also like the Nissin Cup Noodles (chicken flavor) once in a while. Not sure this one really qualifies because the noodles are fresh, but I also like Sun brand shoyu ramen. Thanks, guys. I'm looking forward to hearing what you all like.

@Kim Shook, I sometimes make salad dressing using sesame oil. If you're sensitive to the flavor, I would say no more than 1 Tbsp. sesame oil per cup of salad dressing. You can start with even less than 1 Tbsp. sesame oil (per cup). I use the Kadoya brand, which is maybe strong-flavored.