TdeV

It's darn heavy. A second person was very helpful over here. @rotuts, I'm really interested in your turkey!

I use the front panel on the oven for everything except for the Toast 101 program. I resent that one can neither create nor share one's own cooking programs. (Probably why I'm refusing to play in the sandbox. 🤣 ) For some things I have copious hand-written notes.

Congratters @cyalexa. I shall look forward to your experiments . . . This fall I have been using the Anova for dehydrating fruits and vegetables.

Well, Jennifer, you are (already) keeping up with great eGullet traditions, namely that of encouraging others to spend money on new kitchen toys. I don't camp but I'm really, really interested in that Omnia Oven - it's such a nice looking gadget! Welcome.

The knives are light, fit the hand well, and sharp as the devil. Thanks for the recommendation, @andiesenji !

I happened to be in St Louis on Monday night staying at @Chris Hennes's favourite hotel, the Angad Arts, in a yellow room. Talked to a man at reception about what dining places might be open on a Monday night (not many) and said that I had a favourite place. Momentarily I couldn't remember the name of the restaurant but said the owner is Rob Connelly and he features food from the Ozarks between 1820 and . . . And the hotel manager said "Bulrush!" and that it would be hard to find food that good on a Monday night. He directed me to a nearby joint but I got lost. As I was walking I was thinking how much the street looked like the street Bulrush is on, and then, there was Bulrush! So, unfortunately I didn't get to eat at Bulrush, but I now know that Angard Arts hotel is in walking distance. In case others would be interested in a post-Covid eGullet visit to Bulrush.

A friend inherited some Braunschweiger and gifted some. This was made in Kentucky by Blue Grass Quality Meats. Today I had a sandwich, possibly 1/4" thick (65mm) on white whole wheat bread. I love liverwurst or pâté usually, but this was quite salty. As a general rule, I don't eat much salt. Did I paste the Braunschweiger too thick?

@Dejan. Yes! I too am interested to hear more about Croatia. Welcome to eGullet, you will find many great people here.

I'm a quick study, Mitch. I look at the pictures. Which were not identified. TL;DR

Curious about that article, Mitch, is that the writer never identifies which image is the Fuyu or Hachiya. 🙄

@ElsieD, my sister sent me one of those! It's a great knife for tomatoes.

I bought them and will report back.

Persimmon pulp and vanilla ice cream. Or whole cream (DH's favourite).

Welcome to DRM (Digital Rights Management). Curiously, buying an ebook only gives you a licence to read the ebook on one device. Used to be that you couldn't even upgrade your Kindle. 🤣 Just like KayB, my inability-to-find-an-ebook was the reason that I moved off of my Nook. Calibre and Calibre Companion were godsends. Calibre is still going strong but Calibre Companion (the ebook sorting app) has gone now. I too have several thousand ebooks.

@DanM, perhaps my most frequent resource The Instant Pot Bible by Bruce Weinstein and Mark Scarbrough (eG-friendly Amazon.com link) because the authors discuss strategies for using the Instant Pot.

Google translates this as "ravished". Also "Petit plat creux et oblong, dans lequel on sert les hors-d'œuvre." creux = hollow

I bite all breads, but then I'm probably a heathen.

@SLB, Food Drying with an Attitude by Mary Bell has some interesting, though eclectic, recipes and procedures. My difficulty was that this was one of the first books on dehydration on which I relied. Thus I started with a skewed understanding of the practise. When I found her first book, Complete Dehydrator Cookbook, I breathed a great sigh of relief! Food Drying with an Attitude includes recipes for Pockets. An applesauce fruit leather is rolled into a triangular pocket, which was previously stuffed with dried fruits. So in this case, you eat the whole thing! So, not a basic book. Definitely things you might not have thought about.

Hello Jade. Greetings. This is my favourite food website. Hope to be "chatting" with you soon.

My books were randomly purchased, though I think the books at the top of my list are more useful to someone newly learning about the techniques for dehydration. Bell, Mary T. - Complete Dehydrator Cookbook (©1994) This was the first book where I started to understand what to do. Hertzberg, Ruth; Vaughan, Beatrice; Greene, Janet - The New Putting Food By (©1973, Third printing 1983) This book includes information on canning, freezing, etc.; there is one chapter on drying. Some of the modern methods are now a bit antiquated, but there are plenty of explanations why certain issues are important. From the reference section, I found links to USDA National Center for Home Food Preservation - Drying https://nchfp.uga.edu/how/dry.html Drying Foods at Home - National Agricultural Library https://naldc.nal.usda.gov/catalog/CAT87213640 Keogh, Michelle - Déshydrater Les Aliments Chez Soi ©2015, 2016 (Dehydrating at Home) Ms Keogh designed several snacks for feeding her family. I never found the book in English, though used English versions are available online. I've found it very entertaining to puzzle out exactly what she's saying. Gangloff, Tammy; Gangloff, Steven; Ferguson, September The Ultimate Dehydrator Cookbook (©2014) Bell, Mary T. - Food Drying With an Attitude (©2008)

This summer I've used my Anova Precision Oven (APO) to dehydrate varieties of fruits and vegetables. The beginning of that discussion is here (needs updating). I've purchased a few (cook)books about dehydration which have uneven but largely overlapping content about how to dehydrate some foods. Curiously, I haven't found many recipes for what to do with the dehydrated food, other than for meals while wilderness camping or snacks on the trails, neither of which I do. Many times in the past I've purchased dried foods, only to have them get too old because I didn't find a way to use them. In the next post, I'll list the books I have. Could you please list cookbooks, websites, or recipe titles for inspiration about using dehydrated foods.

Does anyone have recommendations for cookbooks (or websites) which provide ideas (recipes) for using dehydrated fruit and vegetables? TIA

Definitely this.

Hello @elizzy. Welcome back!

I often used to put Prosecco in the freezer for 20 minutes with no problem. The problem occurred when I put in a bottle of sparkling apple juice (non-alcoholic) !