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Are plastic bins just a Canadian thing? In Southern Ontario we have a family of chains that each sell their own reusable bags, but also sell large plastic bins with tough handles on them. They are surprisingly easy to carry, Much easier to clean than the bags and most importantly, when I've talked to cashiers, they MUCH prefer loading them. The new reusable bags are often so tall that baggers are already reporting stress on their arms and shoulders. A few stores I've seen have retrofitted their conveyor belts so that they can lower and taller bags can be more safely loaded. But until that's everywhere, I look for the green option that doesn't hurt the workers.

I find unloading is also much easier because of the large surface area. Granted, if you have limited mobility, lifting them might be an issue, because they can hold an enormous amount of weight. I live in the burbs, and so use a car, but I know people use these to carry stuff on foot as well. I've ripped through three reusable bags in the last few months, but I suspect these bins will out live me.

Here's some blog with a photo. I'm not schilling--i just did an image search.

@CJ baggu bags are all I use. I love those things. They are a million times better than those "store" bags, they look great, they carry 2x the amount as most other bags, they weigh nothing and they fold up nice and small. I've given them out as gifts also. People love them. They are the perfect reusable bag. I'm thinking of getting a couple of their small totes to carry my lunches in.

As far as photos in a cookbook, photos are great in that it helps me become inspired to try the recipes. Otherwise, I prefer diagrams and drawings for visual assistance.

How wonderful! I first tried squid ink pasta in Venice too and it was love at first bite - thanks for reminding me! I had a much better experience in Rome though, my first bite was a potato pizza from a little shop in an alley - heaven...

I'm with y'all: the skin is the best part.

My favorite baked potato is simple: just a pat of butter, kosher salt, and ground white pepper mashed into the potato flesh. When I'm in the mood I substitute truffle oil for the butter. Always save the skin for last.

In grad school a frequent dinner for me was a microwave-"baked" potato, which I'd top with a soft fried egg, salt, and pepper. The yolk made a lovely sauce for the fluffed potato.

sounds weird, but i think they are the best with cottage cheese, salt and pepper. mm.

What is the point of baking a potato if you're not going to eat the skin! Yummy! I love to cook up ground beef and mushrooms split the potato and fill with the mixture then top with Worcestershire sauce... Sometimes I like to fill the potato with queso fresco and salsa verde... Or just some good ole pulled pork and bbq sauce!

Yes! This!!! http://suburbangourmet.blogspot.com/2009/08/habanero-mango-garlic-compound-butter.html

Butter Butter and more Butter. I'm the Paula Dean of baked potatoes. And the skin is the best part. I finish off the inside of the potato saving the skin for last. Then I butter the skin (yep, more butter), add some salt and pepper and...heaven.

I love potato skins, but not the ones on sweet potatoes. For the sweets I just put butter and sometimes a squirt of orange juice on them. For Irish potatoes (what we call them down here in NC), I wash the potato, put holes in it and bake for about an hour. On top? Sour cream, scallions, crumbled bacon and cheddar cheese just like I had down in Texas years ago.

I like all the other ideas as well and might try them when I get into a potato mood again.

definite yes on the skins, washed, oiled, salted, baked in the oven for an hour or so. I usually top with some butter, kosher salt, and freshly ground black pepper although recently my wife introduced me to the idea of putting canned chicken ala king on them. This is surprisingly good.

Yes to the skin! Bake 'em skin on, salted and oiled, and then ... just butter, salt and pepper. Oooh yeah!

Though the chili idea sounds good - I'll have to try that sometime!