CharlieD
Chef Extraordinaire
On the other hand before there was hallal store in town some local muslims used to come to kosher store and buy meat there, becasue it is consider good for them, doesn't work the other way around though.
On the other hand before there was hallal store in town some local muslims used to come to kosher store and buy meat there, becasue it is consider good for them, doesn't work the other way around though.
I think it is 5 times per day
It is indeed, and when done properly it is heavenly. Don't go to the "expensive" part, you have no idea what it takes to get a nice one here in MN. We are talking $$$
I found some fresh, would you mind sharing your recipe?
Here is the recipe I gave to somebody the other day, well more like a month.
I had close to 10 pounds of citrons' aka esrogim.
If you only have couple you will need very small ammount of water when start making sugar sirop or is it cirop?
anyways, just let me know if tyou need more help. Here it is:
Esrog aka Citron.
Thank you Charlie
This is pretty close to how I make naartjie marmalade. Copied and pasted, wish me luck!
Here is the recipe I gave to somebody the other day, well more like a month.
I had close to 10 pounds of citrons' aka esrogim.
If you only have couple you will need very small ammount of water when start making sugar sirop or is it cirop?
anyways, just let me know if tyou need more help. Here it is:
Esrog aka Citron.
Thank you Charlie
This is pretty close to how I make naartjie marmalade. Copied and pasted, wish me luck!
Well, since you asked, it is syrup. I hate correcting folks publicly, but you did ask. Sorry.
I don't use the peels of citrus unless they are organic. I don't object to the flesh, even if it isn't organic. They usually dye citrus to make it look ripe. They use dyes that are not food safe, because it is assumed that the peel won't be eaten.Hi, I am new here and found this forum while searching on line for fresh citron. Does anyone know of an online source? I'm in upstate NY, no specialty food stores nearby.
I have Candied grapefruit and orange peel in the past, but for the past two years, I haven't been able to find fruit with sufficiently think skin (off subject- I have the same problem with watermelon, I cant seem to find any that have a thick rind for pickling). I have seen some online sources for an an familiar variety of white grapefruit crossed with pomelo, has anyone tried those? By the way, I noticed that there are no white grapefruits in the stores this year.
Also, should the fruits be organic? Of course I wash them, but is it safety use the skins?
Thank you.
Lorli
Citrus Red 2 - Wikipedia, the free encyclopediaDo you have a source for that? It's pretty common for people to use citrus zest in cooking.