Hopefully, that will never happen. 🤣🤣

This is a visual representation of the content on my blog, which includes posts in both Spanish and English. In my old videos, I didn't include any talking. Instead, I used the same video for both languages with minor adjustments. In the newer videos, I do talk more. I get complaints and compliments either way as some people prefer this and some people prefer talking. I have tried to make a short to accompany the longer talking videos to help make everyone happy, but that, of course, is impossible. In any case, You can find all of the information in the post: thethingswellmake.com/how-to-make-tomato-powder-dehydrated-tomatoes/ I always link to the posts in the descriptions.

Btw~ 🥳Happy 25th Anniversary & nearly 50th B'day as well~ how lovely is that?!🎉Congratulations to you both, & welcome to your 50's!! =) It's wonderful here, come on in...🌊🤽‍♀🏊‍♂

@@RV-there-Yet Thank you so much. :) I'd love to do that, but the questions are so all over the place. Many are legit questions about how to make certain cosmetics on the blog and I want to make sure people do things safely. I'll at least skim through and see what's there... approve what I can and quickly answer the east stuff. Sadly, it's generally the "important" questions that take the longest.

Don't be too hard on yourself. We did what we thought was best. I not only stuffed spinach in my son's smoothies, but I put it on my blog for others to try the same. We do the best we can with what we know at the time.

Thank you. I'll look into it more so I can make a note in the post. I know that it's not good overdoing raw egg whites, and it's not something I do every day (or even close, actually). When I make this, I often save the whiped egg whites to cook up into a "bread". It's interesting that there seems to be conflicting information about how pasteurizing the egg affects the avidin. I'll look into a a bit more...

Thank you!

@@stevenblakeakahashburns You heard me wrong...not 50 yet... On July 20. Ha! :)

@@Thethingswellmakehappy belated!

That's amazing! I'm so happy it helped you so much. I'll be updating again soon with more information about my issues with oxalates and some of the other things that were keeping me away. Overall, though, things are well here too! Thank you. ❤

Hahaha- yes- I don't recommend making all of your oil. This was done as an experiment with olives that were otherwise going to go to waste. ;)

You can raise the heat of your dehydrator if you are concerned. For ease, I'm going to copy and paste a couple of answers I gave to other people who were concerned about the same thing: If you're concerned about it, dehydrate the first hours at 75C/165F to the old kill temp recommended by the FDA. Even in the US, they have updated the recommended temperatures to lower than the temp I'm dehydrating at when making, these. (They not recommend getting it to (145F/63C. I recommended dehydrating at 70-75C/158-167F.) These are cooked way past the point where I cook pork for eating. (In fact, pork is often served pink in restaurants here in Spain.) www.smokedbbqsource.com/can-pork-be-pink/#:~:text=There%20is%20a%20common%20misconception,still%20be%20safe%20for%20consumption. There are studies that have been done, too, that show that salmonella can't live very long at temperatures anywhere near where I am cooking this in the dehydrator. Here, it is being cooked for hours and completely dried out. This is nothing like a jerkey. www.ncbi.nlm.nih.gov/pmc/articles/PMC1057731/ "These data indicate that heating perishable foods of the type studied to 150 F and holding every particle of food at this temperature for at least 12 min reduces 10 million or less salmonellae or staphylococci per gram to nondetectable levels. The same degree of destruction is achieved in similarly contaminated foods when held at 140 F for 78 to 83 min. On the basis of the calculation procedures employed, it is estimated that 45-min exposure at 140 F would be necessary to reduce 1,000 organisms per gram to nondetectable levels." Keep in mind that you are also pre-freezing the meat to make these. Freezing generally kills most parasites, even if the cooking didn't (which it should when cooked at this high of a temperature for this long). I use a higher (for a dehydrator) heat setting (75ºC/167ºF) which helps ensure the meat is "cooked" while dehydrated. I don't mind eating raw beef, but I'd rather err on the side of caution with the other meats. I don't have a set time because some days my slices will end up thinner than others. I start checking on them after around 3 hours- and see if they are beginning to turn crispy. I'll keep drying until they are starting to become crispy. (They will crisp up more as they cool.) If I'm not going to be around, though, I usually just set it for 5 hours and I can be pretty sure that they will be done when I get home.

@@Thethingswellmake thank you for taking the time to post all of that. That’s very interesting. it sounds like you know what you’re doing all right. 👍☺️

I never tried with lemonade, but it's quite good with pineapple juice!

Hmmm- mine always stayed bubbly. If it's very hot out, though, it can get past that stage and begin to turn to vinegar if you aren't feeding it enough sugar to keep the process going. It's been a while since I've done this as I'm currently trying a carnivore type diet for healing a lot of woes from the past, so, to be honest, I can't remember if I ever had any problems with it. Generally, I found it pretty easy, but if it's very hot where you are, that may make things more difficult. (Ferments move along very quickly with heat!) Also, keep in mind, if you are making a lot of ferments together in the same area, they can affect each other. You may want to try separating this one. Milk kefir is very easy because the only thing that generally goes wrong is that it gets too sour if you don't feed it enough. Or eventually die if you really, really starve it.) Yes, the other ferments do need a bit more attention. I never did well with sourdough either. The sourdough starter looked and tasted good, but I could only make decent tasting crackers with it. ;)

Have you checked my post to see if it offers any other info that could help?

Hello- Where would you be using it? If it's just for a project that is not online and not being published or distributed for montetization, I have no issues with it. If it's online, I'd rather have it embedded or linked to the original video or blog post. Any sharing to the original source, if possible, depending on the format used, would be greatly appreciated! Good luck with your project!

@@Thethingswellmake THANK YOU MAAM

@@Thethingswellmake the application called green gem focus on herbal plant is available online and offline is an IT project and for education purpose only ma'am thank you