Darienne

First thing I opened this morning and got my (still sick) morning off to a horribly disturbed start: https://www.foodsafetynews.com/2022/10/from-poisoned-party-to-toxic-toast-how-to-get-nerve-poison-out-of-your-food/?utm_source=Food+Safety+News&utm_campaign=f6b2cc0f55-RSS_EMAIL_CAMPAIGN&utm_medium=email&utm_term=0_f46cc10150-f6b2cc0f55-40727769 Read this only after you are feeling strong. It's devastating. Added question: How did I get to be 81 years old, having since about the age of 40, read countless articles about the best diets to follow, what foods to avoid, and so on and so on, and this is the very first time I've ever read anything like this?

Dear Suzilightning did send a big box of cookbooks to my small rural library some time in 2020. She was duly thanked by our librarian and the books were much appreciated.

I came very late to this cooking game...about 67 I think. Prior to that I had cooked...but I had also made beds and cleaned toilets. Then suddenly the appearance of an unfamiliar word...ganache...triggered a tsunami of cooking...and buying of new and second hand cookbooks. Now I'm much older and not improving with each shining hour. Not complaining..well, maybe just a bit ...but rather setting the background. So now I've come to that point in my life where it's time to downsize many aspects of life, in this case my cookbooks. I don't live close enough to anyone to give any of them away, but I do belong to a small rural library with a dreadful selection of cookbooks and so it's about to benefit from my largesse. It will catalogue the goodies and sell the others. I'll get started just as soon as I live through this horrible cold/flu/bronchitis/? .

I own one of the cookbooks put out by Rick Bayless and one by Diana Kennedy....but my long term go-to cookbook is Elisabeth Lambert Ortiz, The Complete Book of Mexican Cooking, 1967. I've owned the paperback since 1967, which predates my interest in cooking by a few decades.

I'm quite sure that you are correct on this one. Good to know that you have had the same experience. The packaging is long gone I'm afraid.

I have no idea what a normal sodium content should be...and I am just too depleted to do more about it today than complain! Thanks for the phone number.

Is it my imagination or is the Lactantia Salted Butter more salted than usual? The current batch I'm using is salted to the point that even I am having trouble enjoying it. Has anyone else experienced this phenomenon?

If I were to make it, and I think I just might, for the baby food, I would simply use whatever amount a small baby food jar holds (Google... 4 ounces) of my prune spread that I make to eat on toast. Equal amounts of dried prunes and water, cooked to soft and mushy, processed in the food processor with a goodly dollop of minced ginger.

I really do think we need a "WOW" icon.

And Pomegranate arils?

Food Safety News again, from the publisher Bill Marler, probably not the happiest thing to read first thing in the morning....Publisher's Platform: My 5 minutes with FDA. It's so discouraging. Always.

A Book of Middle Eastern Food. I bought this book in 1974, still in the days when I still loathed cooking. And I've made dishes out of it ever since, starting with Tabbouleh and Hummus which I've always loved. One of the best features of this book, and one that I have always loved in a cookbook, is the stories that Roden gives the reader... who ate the dish and when and why, and what were its beginnings. Fascinating. I see that the Orange and Almond Cake, listed in this presentation, is also in this book and I think I'll make it very soon.

Are you suggesting that we emigrate to Germany? I'm sure we are too old to emigrate anywhere.

This morning Ed went to our nearby small sized city (I was going to say 'medium', but I think that would be pushing it some) and did the groceries as usual and although russet potatoes were on the list, he came home without them, but rather with 'Fancy Pak washed potatoes' from Simcoe, ON. He looked for russets in three major shopping grocery chains and found only potatoes designated as 'white', 'yellow' and 'red'. No russets. Nary a one. The purchased potatoes, not even called 'white' were however in a bin marked 'russet potatoes'. No, he didn't ask about this fact. Went to the brand website. It says they grow white, yellow and red potatoes. Has anyone else had this experience of not being able to find russet potatoes?

Oh oh, I seem to have gotten my wires crossed. I wondered why you wanted you wanted to know about how we used our new air fryer but didn't notice the topic. I've now edited the first post. Of course those are not potatoes...those are onions which I dehydrated. Sorry about that.

Ed peeled and made them into fries. They sat in cold water for 1/2 hour. Then dried with tea towels and paper towels. Into 1/2 tablespoon of oil and into a preheated machine. That's exactly what the little manual said to do...except that they were all purpose and not Russets and that the directions for amount of oil covered 300 - 800 grams which makes no sense. More oil would have been useful. The what?

Easy Fry Prestige XL.

We got it basically for French Fries. Today's were not a great success but with some room for improvement which I know. So I have that going for me.

Finally gave up trying to figure out which would be the best buy for our first air fryer...already it has to be considered the 'first' because it might be a terrible mistake... and Ed bought the T-fal which was on sale this week at Canadian Tire (Canada). It had fairly good ratings, was half-price, and so we bit the bullet. And my apprehension level is currently sky-high. We'll try homemade French Fries today having no frozen ones and being too far to casually drive into town to pick some up. (Not only the time factor, but the cost of gasoline is beginning to impact our lives greatly.... )

As noted above, I now get a daily American source, Food Safety News, and the levels of contaminated foods in the industries and the allowable levels of contamination are staggering. Today's outdid them all so far: Here's contaminated baby food. How on earth this situation can be permitted to exist is really beyond me.

Hello @EQuinn. Welcome to eG. I am a constant home ice cream maker for a husband who lives for ice cream. And guests who always expect it. I don't eat it myself having now acquired dairy problems. Yes, I know I can use other liquid bases and have done so, but first of all I am not a fan of cold foods generally speaking. I could add that my Mother used a freezer plan back in the dark ages with endless really poor quality ice cream and I learned to despise the stuff. My basic ice cream recipe is far from the norm. @paulraphaelwas my first ice cream mentor on the forum, and although he's gone way beyond me in his methods, I have stuck with a very early one using simply corn starch. Now I've just recently been gifted with one of the newer refrigerated Cuisinart gelato/ice cream makers although I have quite happily used a basic ICE-100 for many years, having bought it second-hand in my home away from home, Moab, Utah, for $5.

Ten pounds of dehydrated onions. My work here is done.

I really don't know if I should post my foolish action in this thread. Of course I'm going to do it again. Many times. I wish I could keep from doing it again. But I know it's hopeless. That is, losing track of time when on the computer. I had some Blatjang which was too liquidy on the stove, and on a very low heat, trying to thicken it up. It's a recipe from @JohnTfor a quick chutney to eat with Bobotie, my South African meal which I am making for friends next week. So's the Bobotie recipe also. And the Malva Pudding for dessert. Then I sat down to answer a couple of emails. About 1 1/2 hours later I went into the kitchen to find what was left of the chutney, black, thick as well, I don't know what is this thick. I could not pry it off the side of the pan. It's stuck fast to the bottom of the pan like nobody's business. I hope the pan is not permanently ruined. The chutney sure is. Made it again. And looked it up online to see if by some chance I could use cornstarch to thicken it. Well, I could and this time I did. End of that story. But not the end of losing complete track of time while on the computer....

I love limes. You must have put a fair amount of sugar with this. Do you have a recipe which you might share? Please? I have done a lot of apple leather, but I've always done it in the oven on top of Canadian Tire red silicone mats on cookie sheets. It's worked really well. For one thing, my dehydrator is one of those inexpensive Salton round thingies for leather. One thingy. Meantime in my oven, using two cooking racks with legs, one on top of a second cookie sheet, I can do four cookie sheet amounts at once. I've quit making it because after a few years, no one really wanted to bother eating it, including me.

My manual says 130 but I've turned it up to 150. And it says 5-12 hours. But these onions seem quite wet and are taking somewhat longer. Not that I've ever noticed.