TdeV

Voilà, done!

@rotuts, I think there's a way to turn your phone into a hotspot. Then you could use Bluetooth to find the Anova?

Perhaps one of my most interesting dehydrate/rehydrate discoveries is peppers, including green bell peppers. (Sorry @rotuts). When dehydrated, much volume is lost. The rehydrated pepper doesn't rehydrate fully and, even after a bit of cooking, is still quite leathery, so it doesn't disappear like a regular pepper would. Also when using the dried peppers, I have a tendency to throw quite a bit (1/3 to 2/3 cup) into the beans or soup or stew. This results in a very strong bell pepper flavour which I find very tasty! In a full Instant Pot I might also add 1+ tablespoon of dried poblano pepper. Yesterday at the farmers' market I bought 3 pounds (1.4 kilo) green bell peppers and a quart (litre) of small colourful bell peppers. This created 3 trays of green bell pepper and 1 tray of colourful bell pepper. Fresh, the colourful pepper tray had about half the volume of one tray of green bell pepper (which was also cut into twice larger dice). This is the tray after it had dried overnight. This 600 ml jar contains all of the dehydrated green bell pepper. It's about 2/3 full (couple dessicant packs in there). So that's 1.4 kilo = 400 ml. You can see there is quite a significant reduction!

Hello Isabella. Many wonderful, opinionated people here––eGullet is my favourite site. Welcome!

Duvel, I liked your story so much that I told my Swiss friend all about it. For 20 minutes she was entertained (or at least pretended to be!) 🤣

The ECT-100 is still available.

Hello Sven. Welcome to eGullet. There are many fine folks here; you're sure to find fast friends.

Thanks @Annie_H, you reminded me to buy some of those trivets!

Thanks!

Hello @onorland. This is a fine group of folk here. Welcome.

Addendum: I actually have dehydrated quite a few fruit and veg this summer and fall. I have lots of handwritten notes, so I will try to focus on writing up my experiences. And I've certainly got some photos.

@cyalexa, so far I have found no difference (in the time required to dehydrate food) between turning on the bottom element or the rear (convection) element. I would like to suggest, however, that propping open the door will speed up getting rid of the moisture. (But I don't know that for a fact, as I have not tested it).

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).