DMS

Try looking in Sally Schneider's The New Way to Cook - she uses vinegars quite often in that book.

The AH (made by Nesco) were in the same link given above. Cabelas (surprisingly in a way) also carries the complete Nesco line. I am a backpacker and use my dehydrator extensively for making meals for hiking. Any modern dehydrator will do tomatoes with ease. The Excalibur is a box design (ie fixed size) with trays that slide in. The AH is a tray design, meaning you can continue to stack the trays (up to 30 of them) and a fan gently circulates the air. The AH style dehydrators really could not be used to proof bread but the box style could. I think the Excalibur is the "gold standard" in dehydrators, but most people opt for less expensive (at least in the hiking community). Dennis

I have been pretty pleased with my American Harvester. I have the Snack size - I would upgrade to the Garden size for a bit more area. The Excaliburs are nice too but pricier.

Tom, the meat guy, at Goodrich's Shop Rite is hooking me up at 79 cents/lb. What a guy! Thanks again for the suggestions all! Dennis

Unburying a thread to confess. I am looking at my bookshelf right now and realized I have never used: The Italian Country Table by Lynn Rosetto Kasper Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich Molto Mario by Mario Batali The New Way to Cook by Sally Schneider A bit of a theme there it seems.... I echo the previous comments on The New Way to Cook - it seems like every time I've pulled that book out the make something, I have to back refer to four other recipes or concoctions that I should have done days ago. I have really tried to like this book but am failing miserably. I think every time I hear her on Lynn's NPR show, I like what I hear, pick up the book again and meh. I can't explain the Italy-phobia on the first three, I should probably take another look in guilt. Might have something to do with finding specialty ingredients is my guess (except for Lidia). Cooking regional Italian is all about the ingredients, obviously. I'll add that those are four books alone in a sea of about 40 other pretty solid cookbooks (various Peterson, Madison, Pepin, Cooks Illustrated, Bittman, etc...) which I use fairly often for one thing or another. Dennis

Thanks for the suggestions all! I will follow up on Monday and post up any results.

Thanks for the welcome! I am in the Lansing area. The hunt for this has been a bit fun and a little frustrating at the same time. So far the 50 lbs is by far the best deal, now I just need 3 or 4 other people in the area that want to make some stock as well - heh. Dennis

Well the chef got back with me. One suggestion was a specialty meat vendor who quoted me $5.99 lb (yikes!) and he also suggested Sysco. I checked around the Sysco site in the ChefEX and in the general food section but only saw demi and but not bones. However, first time looking there so I may have missed it. Dennis

I thought about contacting Eric Villegas, but I figured any restaurant was already cycling bones back into stock. If nothing else, I can give them a call. Denis

My first post. Having been beaten down by Bourdain then beaten further by Ruhlman in his newest book, I guess I should finally make some veal stock and demi at home. Since I don't eat veal all that often, I thought a butcher might be able to help me out. After a big lack of success on the phone throughout mid-Michigan, I finally emailed the Michigan Beef Council and now have two sources for veal bones. The first is Snooks Butcher which is about 80 miles away. The second source is a food service vendor out of Swartz Creek (much closer) that will sell me a case of 50 pounds for around $90. So two questions to eGulleters: Anyone in mid-Michigan want to split some veal bones? Or, alternatively, anyone know of any other sources that I might check? Thanks! Dennis