ElsieD

@Shel_B Thanks for this. I've signed up for their newsletter.

Like @DesertTinkersays, I would vacuum packed the shanks separately in case a bag springs a leak, which is better than if one bag containing all 5 springs a leak. I have had bags springs leaks and I wasn't a happy campers. You should be fine using your Rubbermaid container.

Reading those Reddit comments took the bloom of the rose for me, so to speak. Thanks for posting.

@Bhukhhad Thank you but I really don't know all that much. I only started dehydrating stuff earlier this fall. But, I did read that removing the seeds helped the tomatoes dry faster.

I did a bunch of roma tomatoes cut into eights and took the seeds out before dehydrating at a temperature of 130. Doing them in the oven you'll want to use a temperature as close to 130 as your oven will go. Also stick something in your oven door to let moisture escape. Then be prepared to wait. I can't remember how long mine took but I do know I left the Dehydrator on overnight so maybe 15 hours?

I too am interested in this. I have too many kitchen things including some that are gathering dust, but i's be happy to play with more. @JoNorvelleWalkercan you enlighten us?

I enjoy reading old menus as well. Thanks for posting. I remember those times. Flying, even on short hauls, we were always served a hot breakfast/lunch/dinner depending on the time of day. It was always served on real plates with silverware and linen Napkins. That was in the cheap seats. Those days are long gone.

I have one of these to vacuum seal the canning jars which i will do once I get my silica gel dessicant ckets, probably tomorrow. I have used squash and tomatoes in a quiche and mushroom powder in scrambled eggs, both turned out well.

I have been dehydrating various items and thought to show you what I have done. Being new at this, i only made small amounts of some items. I dehydrated a particularly small amount of ginger, it was the last bit I had in the freezer. I'll grind it tomorrow when my grinder comes. What i can say is that it smells wonderful, much more potent than the jar in my spice cabinet. I plan on doing a slash more ginger to give away. From left to right we have kabocha squash, carrots, celery, delicata squash, apples, mushrooms and mushroom powder, onions and cranberries, strawberries and plum tomatoes,yellow and red pepper, more apple and that pathetic bit of ginger. Any suggestions as to how best to use them gratefully received.

Wouldn't it squish easily? I don't mean a minor squish but a major one. I have a vision of something 4 millimeters thick.

We're lucky re: the pork. There is one store around it that sells it.

We make these often using the panini press. Best sandwich ever! But I confess to using yellow mustard.

They are also selling Tonka beans in case anyone is interested.

I received my Lee Valley catalogue in the mail yesterday and while leafing through it came upon this.

To those of you who use whisks - I assume you fold the ingredients gently, if that is the right word?