Thank you for sharing your family memory. It sounds like a tasty mistake, I think I just might try that the next time I make it koko

Reid, I just add them to boiling water or stock. Most times I don't re-hydrate any of my dehydrated foods before adding it to what's cooking at the time. Hope this helps. koko

Sonia, I mainly use it for making posole, and green chili stew. I dehydrate it more for the convenience of having it available in any amounts I might need at the time. As far as grinding it into a flour for arepas, I'm not sure, but I think it might be something interesting to try. I don't have a grain mill so I don't think I could grind it fine enough to work. I think I'll grind some up in the blender and use it for enriching soups/stews. Thanks for the idea of grinding it, that opens a lot more possibilities for using it. koko

It's a wonderful soup. I've been known to "dress it up" from time to time and I add green chiles and sometimes nopales. I remember John, I lived next door to the Givens.

I'm so happy you found the post, I think you'll really like having the dehydrated hominy on hand. I really need to dehydrate some more onions but I'll have to wait for the rain to go away. Hummm come to think of it, I haven't seen any dogs lately ;-)

Ummm you might want to read the post again. I did Have a nice day

OMGosh yer killin' me. That's what I miss most about San Diego. Gotta get over there soon.

Diable is French for Devil. Culinarily speaking expect something spicy/hot. Sorry for the late response.

They were pretty darned good, you never would have known they were marked down. I'm doing very well, thank you Kirk.

Thank you so much Kirk. I have a lot of family and friends, and wonderful people like you that care about me so I'm doing just fine. I'm excited about the next step in my life, getting my own place. Thanks again. I appreciate you so much

I don't believe I've ever heard of Broken Glass Cake, I'll have to look that one up and try it. Don't think I wasn't tempted to do the Jello mold thingy but never got around to getting the mold, maybe next time. I have to admit I probably would still like the jello mold salads, I'll have to make one sometime soon.

Kirk The egg thing is a bummer. I loved a sunny side up egg on pancakes topped with syrup. Then cut into the egg and let the yolk run into the sweet pancakes. OMGOSH!

Thank you Kirk, it's sooo nice to be posting again. It's not been an easy year and half, but I'm still blessed beyond belief.

Thank you Kirk, it was a lot of fun

HI Susie Those are enoki mushrooms, they are wonderful. Sorry I took so long to answer.

It's not necessarily bitter, think bittersweet. You take the caramel to the almost burned stage so it has a bit of an "edge" to it, that's the tricky part. It would be great on ice cream and I'm thinking about adding a bit of it to a cream soda Mmmmmm

That's great, I'm glad it worked for you. Thanks for letting me know

Shawn, nice to see you again. I make my potatoes a resistant starch right after cooking, before I do anything with them. In other words, cook and cool, then I continue with what I'm going to do. It's been my understanding that re-heating to 140*F is an acceptable temp. As a general rule, I only re-heat to room temperature. I hope all is well and my best regards to you and your family

My pleasure. :-)

That's a great idea thanks peg.

That's a great idea bbq. Wish I would have thought of that when I made that pot of chile the other day.

Monica, I'm so sorry to hear that. When I remove the seeds from dried chilis, I break the chili in half and shake the seeds out. I don't know which chilis you used to make it so spicy; I guess some people are more sensitive to it than others. I don't know your knowledge of chilis, and I don't want to appear insulting to you but if you need it, here is a link that shows the different chilis and their heat factor. I use this site a lot. Thank you for your input. http://www.foodsubs.com/Chiledry.html