TdeV

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.

I'm in search of some advice trying to replace heat resistant and cut resistant gloves. Some years ago I was delighted to discover Trudeau oven gloves because they allowed infinitely more dexterity that my old oven mitts. Now Trudeau has a mitt which can be worn on either hand. Convenient. However, the gloves still don't fit my hands well; they are one-size gloves and I have short fingers. I'm noticing how much trouble I have trying to hold something in between the tips of my fingers. I'm looking for a new solution for very close fitting hot gloves. I've been using the Anova as a dehydrator lately, so I spend a lot of time slicing vegetables. For chiles, I wear a KN95 and thin disposable nitrile gloves under cut-resistant gloves (from Lee Valley) here. These are the best cut-resistant gloves I've found yet. However, the gloves still don't fit my hands well; in order to fit my arthritic knuckles I'm wearing size large, so there's an empty half-inch+/- of glove at the tip that I have to work at not slicing off. @blue_dolphin mentioned lightweight cotton glove liners from scientific supply houses (or Amazon). Does anyone have preferences or suggestions? I'm willing to spend quite a bit of money for good gloves, bonus if they're washable.

Hello @InfinityCandies. This is a fabulous place. Welcome!

@Darienne, doesn't the glop spread all over the place? How do you keep it in place?

When making a leather (e.g. applesauce), how do you make sure that the glop is all the same thickness? I've looked on the Excalibur site and, actually, can't tell whether the trays have a lip on them, so I've no guesses as to how it's done.

Means South San Francisco, a town in California near the SF airport.

This discussion reminds me of Larry Olmsted's REAL FOOD FAKE FOOD which discusses egregious misappropriations of terroir (by the US mostly). It's a fascinating book. Here: (eG-friendly Amazon.com link)

I have never liked stars for any kind of review. But most especially books.

Thank you, Shai.

Hello Earl. Welcome to this great site. Hope we have lots of opportunity to learn about your interests.

Hello, @alexburt. You've found a great site here. Welcome to eGullet. What kind of food do you like?

Hello @AnC, glad you found us. 'Tis, indeed, a great place here. What research were you doing that brought you here?

Agreed!

Measuring how much spaghetti to cook?

Welcome, @Annie_H. eG is a great place. 😀

I hope it was paella pans. As you say, for baking individual servings.

I just ordered 4 of No.15 . 😀

How does one make blender pastry cream, @JoNorvelleWalker?

Seemed like satire to me. 🙄

Yes. Send me a PM with your address.

Well, @dscheidt, it appears some sweet talking is in your future. 😀

Is that watermelon @DesertTinker? Looks lovely!