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Old 02-07-2012, 11:04 AM   #21
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Just a heads up.

I hope all of you folks that are adding citrus with the peel to the sangria and live in North America are using organic citrus. (Okay if you live where citrus grows this is probably irrelevant). Citrus Red 2 is a dye that is only permitted on citrus skins, because it is carcinogenic and it is assumed that people don't eat citrus skins.


Ummm.... have they never heard of ZEST?

Citrus peels will make your sangria turn bitter if left in for more than a day or so.
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Old 02-07-2012, 11:05 AM   #22
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I have spent many pleasant hours at the bar of a Spanish restaurant in NYC's West Village watching the bartenders and waiters mixing up pitchers of Sangria. AIR, the large pitcher was $17 and the small $12. For over a decade my colleagues would get together at that establishment for a Christmas luncheon which ran upwards of 5 hours. Many of us would consume 2 main courses and mucho Sangria; back in the 80's the tab for such a feast ran $50 - $75 per person and was well worth every penny. Those were the days!
whats the name of the place ... is it still there? sounds familiar!
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Old 02-07-2012, 11:25 AM   #23
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whats the name of the place ... is it still there? sounds familiar!
El Faro 823, Greenwich St., NYC
Southeast corner of Horatio and Greenwich.
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Old 02-07-2012, 12:44 PM   #24
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El Faro 823, Greenwich St., NYC
Southeast corner of Horatio and Greenwich.
Ive walked by that place manytimes! Now Ill go in!
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Old 02-07-2012, 01:48 PM   #25
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Sangrķa worldwide

Always enjoyable worldwide ... it is particulary a tradition here to serve with Paella and a variety of tapas = small plates of assorted appetiser size food. Thanks for all the posts and we shall try a new one for each gathering of friends ... Margi. Cintrano.
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Old 02-07-2012, 04:25 PM   #26
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Ive walked by that place manytimes! Now Ill go in!
They used to be somewhat sparsely patronized at lunchtime but were very busy after 7PM. I've seen some of the waiters arriving by cab as late as 12 noon. Since I' no longer in town, they were nice enough top rovide me with the recipe for one of my favorite dishes, but I still cannot make as tasty (nutty flavored) a saffron rice as theirs. The owner was very proud to show me their large supply of saffron. I'm looking forward to trying another rice dish with some Goya brand rice. Some Spanish specialty rices can be pretty expensive.
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Old 02-07-2012, 05:32 PM   #27
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Ummm.... have they never heard of ZEST?

Citrus peels will make your sangria turn bitter if left in for more than a day or so.
Yours lasts that long?
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Old 02-07-2012, 05:32 PM   #28
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Yours lasts that long?

I cater parties sometimes and its very popular in the summer. I make a LOT of it ...
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Old 02-07-2012, 07:51 PM   #29
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Ummm.... have they never heard of ZEST?

Citrus peels will make your sangria turn bitter if left in for more than a day or so.
That was my reaction when I first heard about the dye on citrus peels.
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Old 02-08-2012, 02:17 PM   #30
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Goya Manufacturing is in Puerto Rico ( Not Spanish )

I am writing in the reference to a message that is not quite so too clear.

1) Goya - this is not a Spanish company. It is a Puerto Rican company.

*** they sell a few products to the South American and Cuban and Dominican communities in Madrid.

2) Sangrķa recipe ? and / or a Saffron Rice recipe and then Goya !

I am totally baffled.

Please confirm exactly which recipe you looking for very clearly.

Sangrķa request:

I had posted a Sangrķa recipe in the Beverage Section over a week ago.

Saffron and Rice ?

If rice is what you are looking for, I personally can only give you a paella from Valencia recipe which uses Arborio from Valencia which is sold in the USA and it would have to be next week, as we are going away for weekend, it is Valentine“s.

Saffron:

This Toledo, Spain or Irani or Mid Eastern spice is lovely however, do not waste it on Goya boxed rice ! QUE LASTIMA ... what a shame ...
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