TdeV

Hi @lemniscate. First, I've never spiralized anything and not sure if I've ever eaten anything spiralized. However, I think it's an interesting idea (I regularly add thinly sliced cabbage to spaghetti). I think you'd need to slice the noodles quite thickly. The zucchini in the referenced photo was maybe 5" wide at the base, so those half moons were between 2.5" - 5" long when fresh. The original zucchini was 12" - 18" long. It was peeled, sliced in half longitudinally, then seeds removed. I don't remember exactly but the slices might have been 3/8" thick. So I think you'd need to start with at least 1/4" thick noodles before dehydrating. Rehydrated dried vegetables definitely have an attractive, thicker, chewier texture and don't dissolve as quickly as fresh vegetables. And the marinade made them very tasty as a snack. Please let us know if you try it!

I have destroyed a couple of ancient Cuisinart work bowl setups grating Parmesan. The reason that it's a couple of separate setups is that the bowl is now made by a different Chinese company and no longer fits with the other parts (top, sleeve, etc.) Like @JoNorvelleWalker, I have shredded my hands trying to grate cheese on a hand grater. I now use gloves for any grating or mandoline work. And thanks to @weinoo, I also have an old Moulinex which works remarkably well. (Only mine is orange, from ebay).

This maybe should more properly go in the "absurdly, stupidly basic cooking questions" but How long do the spices stay fragrant if they are toasted in this manner and then ground? (I have some idea that ground spice blends don't last long).

@JeanneCake, what marvellous news! An Amazon search shows brushes which can be added to the end of a drill, or a Rubbermaid thingy which looks like an electric toothbrush. Could you please tell us a little more about your devices?

What is this "other" site?

@Orbit, I first came to eGullet to learn about sous vide. First, one of the first books you need is Douglas Baldwin's Sous Vide for the Home Cook which will tell you many things you want to know. For a preview, that website will tell you lots. I have a bunch of other good sous vide cookbooks, let me know if you want to know more. One thing @rotuts convinced me was to keep notebooks for Sous Vide (and Instant Pot and half dozen more). This has had many benefits, not the least of which was @btbyrd realizing that I was quoting him in my notebook. 😂 PM me and I will send you a note (with links) for my sous vide equipment set up. One great discovery was that sous vide is very excellent for really tough cuts. eGullet links will take you further than any published cookbook; for example, lamb shoulder can be sous vided for 3 or 4 days for excellent results! What great discoveries are in store!

It is possible to steam the inside which makes it slightly easier to clean. What I want, though, is a self clean cycle. 😡

@Katie Meadow, about cutting onions . . . my DH puts on his KN95 which seems to solve the teary eyed stuff. And I wear the KN95 to cut poblano peppers. 🤣

I wonder on whom I can blame my APO purchase? Possibly Jo, probably not @rotuts. I'm sure there are other guilty parties though. 🙄

True. I have 4 tiny Darto pans which I have not even figured out how to season, let alone think of something to put in them! 🤣

I've noted that if I had to upgrade my Anova Precision Oven, I would get 240V next time.

Fixed it. 🙃 These look marvelous, Barb!

Hello @michallen. The folks here are very opinionated and great fun. What's one of your favourite dishes? Welcome to eG.

Just need to add, whenever @btbyrd mentions some device or tool, I always put it on my To Research list!

Hello @sundaysupper, welcome to eGullet. I brought home a small jar of pine honey from Switzerland. Gosh, that was divine. And I tried to use it sparingly on toast. I would recommend bringing back two or three jars!

Hello Kai. Many fascinating folk here. Welcome to eGullet.

Oh, where shall I begin! 🤣

I had only one version of Larousse cookbook (in English) which had an index in French (iirc, or it might have been in English but French alphabetical order). Very unusable. As a child we had French/French and French/English Larousse dictionaries which behaved correctly. I recall not using the cookbook much, especially after repeatedly not finding what I was looking for. I did look at a few pictures then looked up the associated recipes. I don't know if I still have the cookbook. Are you interested in it if I can locate it, Paul?

Thanks @Jacksoup. Did you use an immersion blender or a regular blender? Edited to add: Do you remember the recipe?

Thanks to @blue_dolphin's recommendation I'm planning to make some eggnog. This recipe calls for ~3 cups volume for eggnog for 2. If I want to double the recipe, can I use an immersion blender, or, should I make the drink in 2 separate batches? (My blender is 5 cups)

Hello Barb. Many friendly folk here, but hold onto your wallet (lots of enablers 😄). Welcome to eGullet.

@blue_dolphin, do you have a recipe for that eggnog?

I have the Anova Precision Oven (which has many other features for steam cooking and roasting) but as I am very interested in dehydrating, I have been heavily using this device as a dehydrator this summer and fall. The APO comes with two racks, so I bought 3 other trays and 5 Silpat trays (mesh with small holes) [thanks to @palo and @JoNorvelleWalker ] and 3 Fruit Leather Silicone Dehydrator sheets. The ridges on the side of the oven are a bit less than 1.25" apart. Adding the tray and a silpat, food needs to be cut into pieces no larger than a fat 0.5" in height for the trays to slide without colliding. The open mesh on the Silpat is 14.1875" x 9.5" which totals 141 sqare inches (one sq foot = 144 sq in). All 5 trays could provide drying surface of 706.5 square inches. Dehydration occurs by setting steam at 0%, oven temp using rear convection element at 95-145°F (more for meat), and with a chopstick stuck in the door to speed up the exit of damp air. Most of my dehydrating experiments include an overnight. DH did calculate the electrical energy usage which totalled a few cents. I heard elsewhere on eG that Anova happens to be having a sale at the moment. Also there is a eG topic for cookbooks about dehydrating food here.