Shaking it up before you open it is great for some kinds, but I'm a HUGE fan of the Brown Cow "Cream on the Top" yogurt, and if you shake it up, you'll mix that creamy goodness into the yogurt(some would argue that's the point. Those people are wrong! You'll want a bite or two of that delicious delicious cream before mixing it all together).

For example, you're eating Brown Cow's Cherry Vanilla. You're going to open that container and treat yourself to HALF of that vanilla-infused cream, skimmed off the top and into your mouth. Yum! Then you'll use your spoon to delicately stir the cream into the yogurt and to help bring the fruit from the bottom up to the top. I like the "plunge the spoon straight up and down" method to get some of the mixing started, then maybe take a bite (to provide room for more vigorous stirring), and then stir as you would stir anything that needs stirring. *smile*

But if you've got a regular yogurt, shake away (just make sure to hold onto the lid/support the foil)

Shake it like a paint can. Mixes it up good, then eat

Check the labels on stuff. A lot of stuff you would think was safe like canned beans or soups have as much as like 36% of your needed sodium intake *and* a creepy sodium preservative is sometimes as close as two down from salt in the ingredient list. So the creepy chloride-less sodium could be like 15% or some shit of all the sodium, no?

You can trace all the thousands of shitty brands up to the same few corporations. Sketchy as ****.

But anyway, If i haven't eaten enough fruits/vegetables/good grains or whatever recently I get suuuper irritable.

Heart health is dependent upon a lot, but more magnesium from whole foods might help you. "A magnesium deficiency can create potassium and calcium deficiency." Which is a bummer. It can also be depleted by stress and kidney disease(damn those positive feed back loops). Fortunately there are only three more months until the *nettles come back*

I'm huge into believing that diet impacts mental health, and although I don't have the knowledge base to back it up- I've also had similar experiences with sodium and being an awful jerk.

I actually once broke up with a boyfriend, on Christmas morning, after eating a giant pizza the night before. All I really remember feeling that morning was really gross about the pizza, and really annoyed that he existed. Poor guy. I also definitely find that when I eat out more often than usual I not only feel crappy and sluggish (this is still me being a big food snob and eating quality, whole foods), but really, really fucking cranky.

Let's blame salt. It's better than ourselves.

I know I've seen it at pcc, wf and Madison market but don't know if it's always there or if it was a seasonal thing. I'd suggest calling and asking if they currently have some in.

If you're going to be juicing alot you might wanna check out the local CSA's and see which carry it. Then you could get it delivered with other good veggies for juicing

Jalapeno flavored pickle in a bag WITH brine - NJ

Mr. Luckier and I once saw a box of "Club Sandwich" -flavored PowerBars. No lie. We didn't purchase any, which has made it more difficult to convince people this actually happened. I've written and tried to get confirmation from the PowerBar people, but they will not respond.

You should make a tour book about it!

In Hawaii, you can get sashimi at 7-Eleven.

I don't remember where this was but it still makes me giggle:

http://farm5.staticflickr.com/4153/4978928968_912a40a060_z.jpg

Town & Country Markets have an amazing bulk food section, although you'll have to trek off the Hill. Greenwood Market & Central Market in Shoreline have the best bulk food sections I've ever seen- and carry some nice candied fruit.

If you're willing to put in the effort into making the rest authentically, why not just candy the fruit yourself? It's a slight bit of added time, but you can certainly preserve and store the syrupy treats for quite a while ahead of time.

Upscale candy places usually have this ( like the kind they have in malls with the rows of nice windows of Bon Bon kinda stuff) don't know of anywhere on the hill, but you might ask the people at dilatantes if they know of anywhere local that has it. They probably have some idea of what others in the field Cary

As far as grocery stores on the hill I'd try Madison market and trader joes over Safeway anytime im looking for weirder items. I mention tj because sometimes they have holiday specialty items

Griffin's right, it's a quality issue. The rating is a measure of the proportion of thick albumen to thin, which is most easily guessed at by holding it up to the light. A high-quality egg has a small air cell, and the yolk doesn't move around as much. That means more thick albumen, and therefore thicker, higher quality egg whites when you cook. The rule of thumb is that the air cell should be about the size of a dime. In a cracked egg, you can see the difference if you look at them from the side, since thinner, low-grade eggs tend to sprawl (http://www.vdacs.virginia.gov/poultry&egg/images/egg-stds.gif).

Eggs take in air as they age, and the quality degrades accordingly.

They also factor in external characters. Eggs with abnormal shells or staining get graded B, although I can't imagine that that would impact the taste.

Whether I could personally taste the difference at all...unlikely. I think. More likely if the egg is it's own fried thing, less likely if scrambled or put into a cake.

A and AA are voluntary gradings of quality, not egg size. Egg size is determined by weight. So, in theory, AA eggs are fresher and higher quality than A eggs; B eggs are used in industrial purposes. The "in theory" comes from whether the eggs were stored properly. Let an AA egg sit on the shelf in a refrigerator for awhile and it'll become an A egg as moisture evaporates through its pores.

Assuming the eggs are stored identically, an AA egg is a better choice for poaching as it will hold together better in the cooking liquid. An A egg is better for hard boiled eggs because it will peel more easily.

http://seattlest.com/2011/11/29/city_of_seattle_wants_your_leftover.php

Late to the question, but the writing of this article made me laugh, and hey, good to know you can donate something, I guess. Store this away for future use, maybe?

My parents have had some type of vacuum sealers for years and years; they've tried several brands. I was thinking about getting one and asked my dad for advice - he said either Food Saver or Magic Vac are good sealers, but the ones made in Italy are better quality than the ones made in China. They currently have a Magic Vac made in Italy which is several years old and has worked fine - they mostly use it to seal smaller portions of meat for freezing.

I decided to just stick with ziplocs, because most of what I freeze is liquidy stuff like soup or stews and the home sealers don't work very well for that. For liquid stuff the commercial-type sealers are a better, but much more expensive, option.

If you're looking at vacuum sealers as an alternative to refrigerating/freezing perishable foods or canning, I don't think that's safe. They just extend storage time, but you still have to keep perishables cool or frozen. They are great for keeping dry goods from getting stale, or keeping frozen things from getting freezer burn though.

Food Savers are fine for the usual household uses. However, they will not seal liquids or anything that contains too much liquid in it (warm meats, etc). For that you need a chamber vacuum. They are big and expensive. This is the only one that even comes close to a home price and size:

http://www.webstaurantstore.com/vacmaster-vp112-chamber-vacuum-sealer/120VMASVP112.html

More ideas here than you'll know what to do with...

http://chowhound.chow.com/topics/448564

My mom has been using her food saver for years. I'll ask her if shes ever had problems but I know that nothing I've gotten from her has never been faulty. She uses it for every thing. Sometimes Ahe throws a bag around Jared things like frozen peaches so they don't get messy in the fridge ( she does frozen peaches without lids with just waxed paper and hot wax so sometimes the outsides get sticky so she'll throw a bag around it after the initial freeze

Whisky.

Ugh - I've had this happen but with other flavors. I think some medications in my bloodstream create a weird taste in my mouth, and my brain can't figure out what it is so it inserts some taste memory. Sometimes the Therabreath mouthwash gets the taste out for me, but not always.

I don't know if this would help with the weird taste, but chlorophyll is supposed to help with breath and body odors by detoxifying the blood. Maybe try a fresh green juice drink or smoothie?

Have you tried brushing your tongue when you brush your teeth? If you aren't used to it, it will make you feel slightly nauceous, so fair warning, but it really can help. If it's extreme, you might want to try to order a "miracle fruit" -- it makes everything taste sweet temporarily. Good luck! http://www.amazon.com/mn/search/?keywords=miracle%20fruit

Www.Seabear.com - fish

Www.franschocolates.com - chocolates

Www.dilettantechocolates.com - chocolates

Www.harborsweets.com - candies and chocolate

Www.Winecountrygiftbaskets.com - wine and food

I'll second a lot of these suggestions: Full Tilt Ice Cream, Zippy's, and La Fondita #2 are all great. I keep wanting to try Proletariat Pizza--I hear great things about them, too.

Also in White Center, Uncle Mike's Barbecue http://www.umsbbq.com/website/index.php is another place well worth checking out.

You're not far from Burien, and there are a LOT of good restaurants there. Among them:

La Costa Mexican (great food, friendly service, potent margaritas, and a kick-ass mariachi band on Friday nights)
King Wha Chinese
Grand Central Bakery
Hey Paisan! (killer sandwiches--try the cheesesteak)
Taqueria la Estacion (quality taco truck-style Mexican food in an old Taco Bell--I love the irony of that)
Salva Mex--wonderful pupusas and spicy pickled cabbage