Salad
Salad was born in 2018 as a decentralized IT infrastructure that uses players' gaming PCs to mine Ethereum in exchange for products such as gift cards, redeemable game codes, subscriptions, DLCs and more. Currently Salad's user community has grown so much that its overall processing power is greater than that of the ninth fastest supercomputer in the world.credits: BTCer Due to this growth, the CEO says that Salad will begin to expand beyond blockchain mining and dabble in other workloads such as AI, rendering and medical research (much like Folding at Home). Bob Miles started the project with diversity in mind. In a world where the Internet is becoming more and more centralized, Bob wants Salad to be as diverse as possible to encourage a healthier network.
credits: BTCer The process of getting rewards is very simple. You can mine Ethereum and / or invite other people to the program to get rewards. All you have to do is create an account with Salad and install the application. The company's strategy seems to be working quite well: the company has already generated $ 500,000 in customer bonuses in the past three months alone. CEO Bob Miles says there will be greater earnings in the future as Salad diversifies his workload beyond blockchain mining. Although it can be seen as a valid alternative to start mining operations, it should be borne in mind that you will receive only 1/6 of the value produced. Salad earned about 3.6 million from mining (according to estimates based on reported PFLOPS), but only handed out $ 500,000 in prizes.
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Bay Area’s Mixt chef dishes on how to build the perfect salad
Life’s too short to eat crappy salad. It’s the mantra at Mixt, the Bay Area salad empire. Actually, they use the term “boring salad,” but chef and culinary director Matt Colgan has two teenaged boys and doesn’t mince words. Mealy tomatoes? Wilted romaine? This is not your safe space.
“A crappy salad is sad and will leave you ordering french fries,” says Colgan, who heads Mixt kitchens in San Jose, Lafayette, San Ramon, Oakland and San Francisco. “My goal is nutritious deliciousness. It should satisfy you and make you happy.”
Fresh produce. Crunchy, addictive toppers. Flavors that hit all your buttons. With summer just around the corner, Colgan is sharing his salad secrets so home cooks can quit weeping into piles of limp lettuce and live their best salad lives. And he doesn’t expect you to massage every kale leaf or emulisfy your own Caesar dressing. His tips, hacks and salad building blocks are all you need.
Colgan’s salads starts with fresh ingredients, of course, and the Mediterranean “what grows together goes together” ethos that he honed in his years cooking at À Côté in Oakland.
“I feel like salads should transport you to a time or season and maybe a place, which is the theme,” he says.
The restaurant’s new Crispy Chicken Salad, debuting June 17, is a good example. In addition to mixed greens and buttermilk fried chicken, it features roasted peaches, grilled corn, pickled onions and housemade cornbread crumble, drizzled with creamy roasted jalapeno dressing and a touch of maple barbecue sauce.
“It’s a Southern summer picnic,” he says.
Once Colgan identifies a theme, there are four elements left to fulfill, including flavor, texture and color. For the all-important flavor, Colgan says you need all five tastes represented — sweet, sour, salty, bitter and umami — to make a balanced, pleasing salad.
“Sour is easy because it can come from the vinegar or lemon in your dressing,” he says. The sweet is usually from a squeeze of honey or agave added to the dressing, but fresh, roasted or dried fruits are great too, as are flavored vinegars, like the housemade blood orange pomegranate vinaigrette in Mixt’s Sunshine salad.
Many greens, like arugula, watercress and frisée, provide natural bitterness. That might seem off-putting, but it’s actually refreshing to the palate, Colgan says. And then, there’s the punch of umami, which gets him downright giddy.
“I could talk about umami all day,” he says.
It can come in the form of pancetta, like the Kale with Pancetta, Feta and Balsamic Vinaigrette salad served at Nick’s Cove in Marshall, or from roasted mushrooms. At Mixt, they’re tossed with mixed greens and roasted butternut squash and dubbed the Forage salad. A dash of Worcestershire or soy sauce in your dressing adds umami. So does a dusting of cheese, like asiago or parmesan, Colgan says.
Kale with Pancetta, Feta and Balsamic Vinaigrette is simple yet hearty and calls for ripe tomatoes, just in time for summer. (Courtesy Frankie Frankeny) Then, there’s texture — toasted seeds and nuts, freshly made herb croutons, candied cashews and the umami crunch bomb Colgan calls Asiago Seed Crackle.
“It’s asiago, fontina and parmesan tossed and baked with pumpkin seeds, black and white sesame seeds and poppy seeds, and it’s amazing,” Colgan says. “I absolutely love crunch,”
One of Colgan’s last salad rules is color. “We eat with our eyes,” he says. “That’s why when you walk into Mixt, you’re like, ‘Oh, here’s a rainbow.'”
Pickled red onions add vibrant hues (and sour flavor, yay) to almost any salad. Fresh herbs are another great color and flavor hack, like the cilantro and mint in Janet Fletcher’s Chopped Summer Vegetable Salad with Farro, Yogurt and Za’atar, or the basil and mint duo in Mixt’s Sunshine salad, which also benefits from the brightness of radishes and oranges.
The final building block? It’s a bit cheesy but Colgan is dead serious.
“Don’t forget the love,” he says. “I try to maintain a positive vibe and atmosphere when I make a salad. “If you have those five elements I promise you you’re going to have a great salad.”
A word on salad dressingMake it yourself. Invest in a high-quality vinegar and olive oil. Keep garlic or shallots around for mincing. Voila, salad dressing.
You’ll get the most out of your dressing if you sprinkle salt on your greens first, then toss everything with your hands for even distribution.
A Colgan hack inspired by renowned chef Jose Andres: When he gets to the bottom of the mayo jar, he pours pickle juice in it and shakes. Boom. Dressing.
To make a quick Caesar, Colgan pounds anchovies and garlic in a mortar and pestle — “easier than getting out the blender” — and adds hot sauce, lemon juice, Worcestershire, olive oil and mayo.
His creamy dressing? Ranch made with Greek yogurt, parsley, chives, red wine vinegar and lemon, touch of mayo, garlic, honey, salt and pepper. Too thick? Add a little milk.
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