ElsieD

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?

Instead of blanching food using the traditional water method, has anyone used steam to blanch them? I have the Anova and would like to steam blanch my vegetables prior to dehydration them. Thank you.

I use a rubber spatula.

I would hope that version 2 won't have any of the bugs that version 1 has/had.

Found this today. $2.49. Mint condition.

@Bhukhhad Thank you for this. I did look it up and from what I read, it is essentially a fruit leather. The recipes I saw say to use mango puree (not juice) and once the first thin layer has dried, you add another layer layer of puree and repeat a few times. Does that sound about right? I can buy frozen mango puree here, I love mangos.

There are several topics dedicated to dehydrating food but none that I could find that talked about what you do with it so I thought I'd start one. I recently bought a dehydrator and while I have been busy dehydrating stuff, I have made exactly 2 things - a tomato and red bell pepper quiche and a squash risotto topped with Japanese U10 scallops, pictured below. I have various amounts of red, orange and yellow bell peppers (never green, perish the thought!) 1 apple, cranberries, peaches,squash, tomatoes, and there might be something else, I've forgotten. I only dehydrated 2 delicata squash but have 6 more which I plan to dehydrate. So that's the straight-up stuff. I also plan on turning some of it into powders which I'll use to enhance the flavours of, for example, soup. I don't have a lot of ideas yet as I'm still learning about it but I am keen to learn more, dehydrate more, and use it more. For those of you who dehydrate food, what are you/have you dehydrated and how do you plan to do so? I'm all ears, Oops! I mean eyes! ,

Here is the finished dish. Got a bit carried away with the parsley.

Is the recipe on-line? I have both a waffle maker and pearl sugar.

I stumbled across this today, a video by Chris Young, that explain the difference between a Pacojet and a Ninja Creami. I found it very interesting.

From the US Department of Agriculture: They aren't quite the same thing but close enough. "Between 1960 and 2000, the average share of Americans’ disposable personal income (DPI) spent on food fell from 17.0 percent to 9.9 percent. DPI is the amount of money that Americans have left to spend or save after paying taxes. For the past two decades, however, the share of DPI allocated to food has remained around 10 percent." From Statistics Canada: Statistics Canada figures show that, in 1969, food ate up 18.7 per cent of spending in the average household. By 2009, that number had fallen to 10.2 per cent.

Did they use Jamaican curry? I love that stuff.

I'm of an advanced age (78) and remember going into a butcher shop for my weekly supply of meat and asking, and receiving, free soup bones. Now you have to pay for them.

I paid $28.90 a kilo, CDN.

I do the ice cube trays thing with chicken and turkey stock. I reduce it to the point where you can stick a knife in it and it stands straight up. Once frozen, I bag it.

That pic is the lot braising away - finely chopped carrot, onion, leeks, celery, calls for 1 BULB of garlic, (it doesn't like me so only added maybe a teaspoon) and mushrooms and of course, the oxtails.