ElsieD

I called Crate and Barrel (they sell it) and they could not find any info on how fine this would grate. @JoNorvelleWalker can you tell me how finely it grates? And it's capacity? @weinoo Thanks for the link to that review. I found it helpful.

I'm guessing you weren't in the cheap seats?

I have a slicing blade that came with my machine that is adjustable from 1 mm to 8 mm with graduations in between. I doubt it would hurt the machine given that ir came with it. I am new to this hydrating business so I took the advice of several supposed experts when I settled on 1/4" slices. Your post intrigues me so next time I'm out I'll pick up some ginger and try it out. It could very well be that that will work nicely.

It was cut by my Breville FP in 1/4" slices. They were sliced crosswise.

I'd happily pay for shipping. 😀

Yes, but there was quite a bit left plus the grind wasn't fine enough. It was not a powder which is what I would like.

Yes it does but it's a whole lot more $$$ than i want to spend.

I just moved the ginger from the chopper cup to a spice jar and noticed that what I thought was powder was coarser that that, and I don't think I'd want to use it in baked goods. Your idea might work but I don't have a mortar and pestle.

Bump I have been dehydrating various items one of which is ginger. I bought a Ninja Chopper thinking it would grind the ginger into powder. Wrong. While there is powder, there are also hard ginger bits. I sifted the stuff and re-ground the bits. No luck. I still have the same bits. Is there a spice grinder you would recommend? I don't want to spend a lot of money as I don't grind a lot of spices but I would like something that will grind to a fine powder. It seems coffee grinders are preferred by quite a few people. If that is still the case is there a brand you would recommend? I'm not looking for speed. Thank you.

I just had a piece of Kouign Amman this morning with my tea. The piece i had looked different from yours. Mine had discernable layers, I don't see that in yours. I wouldn't mind one of those tarts, though.

How much did Costco charge for the smoker and is that is $US?

@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.