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Duvel, sadly, I can't see the cabbage very well. 😒

I'm looking forward to your posts on this topic, @gfweb. With photos, I hope!

@Darienne, does the dehydrator get adversely flavoured/scented during this process?

Thanks. How are you using the carrots?

I bought a couple of butternut squash, with an eye towards dehydrating. One of my dehydrator books says to parboil the squash 5 minutes first, before slicing (would it still hold together? 🙄) The other thinks that one should only be dehydrating cooked and mushed squash. I thought to substitute a squash slice for lasanga pasta in a casserole. My plan was to slice on the mandoline about 1/4" thick (while raw). I thought this slice might be thin enough to not need precooking. However I don't want a dish which can't be cut and thus requires wild chewing! Has anyone have ideas or tried this?

Hallo @EQuinn. There are many fine folk here, you will soon make friends. Welcome!

Oh @Duvel, I'm feeling weak and in need of beef broth and carrot casserole and pasta and creamy spinach. Can I come over? Your Dad is lucky to have you. 🤣

You betcha, @emmalish. Wait until I get started on the kitchen toys. 🤣 🤣

Yes you can, @emmalish. Rancho Gordo beans are probably less than a year old when they're shipped, so you could buy a couple years worth. I looked for beans grown in Canada as a gift for a relative (without success) and ended up shipping them quite a volume of beans. Toot, toot!

Hello ChefandBeeVT. Hope you make some fast friends, you'll find folk are pretty friendly here. Welcome!

@PedroG, so good to hear from you!

Hello, you too @mmoorree. Welcome!

Thanks, again, for taking us on this lovely trip. I never open your posts unless I have time for a good, long look.

@liuzhou, best wishes to you.

My second best pizza is shrimp halves, whole sage leaves, fresh goat cheese, small amount of grated Parmesan Reggiano. 6 minutes.

@Kim Shook and @CookBot could you please provide recipe or instructions or photo to explain this "internal hack" for cinnamon rolls?

Hello @Maistoprofas. Looking forward to learning more about you. Welcome.

Oh, gumbo. Yum! Looking forward to finding out how you make gumbo. 😄

I have a 2 roll DYMO label printer (from my old office). One of the rolls is filled with 2-up file folder labels. Nowadays it takes much less time to type and print a label than write one. And a godsend if multiple labels are required. With an added benefit of being able to write very specific info about the contents.

Hello @Ralf Pi. I too am interested in Brazilian cuisine, so shall be very interested in your posts. The folk here are quite friendly. Welcome!

Hello @cookbot, I shall be interested to hear your discoveries and thoughts about restaurant v.s. private cooking. Also, perhaps in the future you might treat us to a close desription of one of your meals. Lots of folk here are very friendly. You're sure to soon meet some fast friends. Welcome to eG!

"Like the “Holocaust Survivor Cookbook,” released by Israel’s Yad Vashem Holocaust authority in 2007, “Honey Cake & Latkes” is more than a collection of recipes. It also contains inspiring stories from the survivors as well as archival and contemporary photographs showing their resilience." This references two cookbooks, one just published. “Honey Cake & Latkes” was started ("took root") in 2020.

(JTA) — Eugene Ginter was 12 days shy of his sixth birthday when he was liberated from Auschwitz in January 1945. Emaciated and alone, Ginter landed first in a hospital and then in an orphanage in Krakow, the Polish city where he was born. Several months later, miraculously, he was reunited with his mother. Her first order of business was to help him regain weight and health, but he had no interest in food after being deprived of it for so long. So she created a rich sandwich made of things she knew he liked: black bread thickly coated with butter and finished with grated dark chocolate. Eight decades later, that “Chocolate Sandwich” is the first recipe in “Honey Cake & Latkes: Recipes from the Old World by the Auschwitz-Birkenau Survivors,” a new cookbook that showcases recipes that connected survivors to the worlds they lost and gave them comfort as they built new lives after the Holocaust. https://www.jta.org/2022/08/30/food/food-was-a-comfort-for-auschwitz-survivors-a-new-cookbook-showcases-their-recipes-and-resilience

I have been using ginger cookies in place of graham crackers. But the old standby ginger cookies have gone downhill too. Rats!

Jo, you know we all love you, right?