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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) !

Does it matter?

? @AlaMoi

Firstly, I don't know. However, I have been doing a lot of reading about dehydrating, canning, and vacuum sealing. My guess is that if you divided the contents into bags and froze them, you would be fine. If you plan to re-can them, then you'd have to sterilize the jars and process them as for canning. The problem is that botulism has no taste or smell. I'm not sure how long one can keep items in the fridge. I've recently been advised that I'm keeping meats waaaaay too long. Maybe repost your question here?

So, I can't post the whole article titled "How Rancho Gordo changed the way eight Bay Area restaurants serve beans" written by Elena Kadvany, a San Francisco Chronicle staff writer. Here's the intro: Two decades after Steve Sando started Rancho Gordo in Napa, the cult hit company has changed the way Bay Area restaurants and diners treat the humble bean. Chefs have been serving its heirloom legumes for years, from classic refried pintos with tacos to caviar-topped beans. Sando has played a critical role in educating locals on the difference between standard canned beans and heirloom versions, many chefs said. While canned beans often sit on grocery store shelves for years, Rancho Gordo beans are less than 2 years old and are sourced directly from small farms in Mexico, California and Europe. These bean varieties span a much broader spectrum than anything in a can, from delicate and creamy white beans to nutty garbanzos and meaty runner beans. Chefs praise their unrivaled taste and texture — and Rancho Gordo’s dedication to careful sourcing — for changing the bean game. In turn, Sando credits local chefs with helping spread the bean gospel long before it was trendy. Restaurants now make up 30% of Rancho Gordo’s overall sales. Here are eight Bay Area restaurants that serve the heirloom beans and their chefs on how the beans transformed their dishes. The restaurants are: The French Laundry, Yountville Kin Khao, Nari, San Francisco Californios, San Francisco Luna Mexican Kitchen, San Jose, Campbell Otra, Son’s Addition, San Francisco The Anchovy Bar, State Bird Provisions, San Francisco Maxine Siu, Plow, San Francisco There's a great photo of a dish at each restaurant, and some discussion about why Rancho Gordo beans are so swell.

It seems like only the other day I asked him about one of his recipes. David was kind and generous with his knowledge. I will miss him greatly.

What's the hottest I can dehydrate fresh peaches? I've found that peaches do better in @Ann_T's Summer Torte if they spend a little time in the dehydrator. The peaches are now peeled and cut, and they're in the Anova Oven at 127°F/53°C. Problem is that it's 3 p.m. and I'd like to deliver a slice of the torte today. It would help if I could accomplish some drying of the peaches in about 2 hours.

https://www.sfchronicle.com/food/restaurants/article/How-Rancho-Gordo-changed-the-way-eight-Bay-Area-16462803.php Not sure if this is the right place for this to be posted.

Hello, @PadreANT. This is a fine place and the folk are quite friendly. Welcome.