What dionysus said.

I only use plain glycerin soap or occasional, hand-made, natural soaps that I find at farmers markets and places like that. Usually just made with olive oil and avocado or almond. But I usually save that (expensive!) stuff for company. Anyways, I don't really use soap on my face. Just water. Oh, and...

I'm thinking about getting one just to make raisins from grapes. Dehydrate, coat them with a little olive oil to keep them from sticking, put them in a ziplock bag... good to go.

I would skip the apple cider vinegar for now, until you get the fish thing worked out.

Obviously some of the more sensitive fats (ie omegas) oxidize, due to just being left out in the warmth and open air, but I too am curious to what extent the fats are effected when subjected to the dehydrator environment.

Very quickly. I toasted some fruit that I wanted to dehydrate overnight...

So is it always at a constant temperature?

How did you calculate the water percentages?

It also has a lot to do with ripeness. If the pineapple is not picked ripe, it will burn more than a ripe one will. They also do not ripen after being picked. Considering you lived right where the pineapples grew, you probably had the ripest ones since they were not suitable for export.

I'll give that a try. Sounds good!

Almost forgot: Dilute the vinegar for the first batch. Maybe a 2:1 vinegar to water ratio, or to taste. Straight vinegar is strong, but it really depends on what kind you buy and what percent vinegar it is (usually 5% or so). After the pickles are eaten, you can reuse the mixture... just add new cuc...

Actually, I am unsure whether they are already being pasteurized or if that change will take effect later.

Don't forget... all almonds out of California are pasturized! Even if the label says 'raw'

Hey RRM, I actually already have one like that. I stopped using it years ago because I put a thermometer in it, and it was like 180+ degrees. If yours is anything like mine, it has no way to control temperature. Just thought you might want to check how hot that tuna is actually getting.

Simplest recipe for refridgerator pickles. - Small pickling cucumbers, washed - Distilled white vinegar (high quality*) - Sugar - Glass storage containers (canning jars, Pyrex, etc) - Optional: Fresh dill, washed - Very Optional (Munch Alert!): Small amounts of peppercorns, bay leaf, whole mustard s...

Excellent news! Thanks for trying this out RRM.

This is a good solution for those who travel and will not be able to find suitable raw fish while away. Perfect for camping/hiking/etc too.

I am really interested in the moderate version, I may buy one as well. Where did you get the dehydrator?

Great work on keeping the journal. I wish I had the time/patience to do that.

I keep on getting crappy avocados, I hope you are enjoying yours. :p