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  1. dailyspud
    March 29, 2009 at 7:56 AM

    That the orange is a hybrid to begin with was definitely surprising and much and all as I like earl grey tea, I never knew that bergamot was actually a type of citrus. So much to learn!

  2. March 29, 2009 at 8:24 AM

    Another great citrus post! I went to visit my spice rack and found a regular orange peel and a Valencia orange peel. The Valencia orange peel in my experience adds a lot more flavor to the dishes and it’s sweeter. I’ve been using it almost exclusively lately.

    Yuzu has been very popular in 5 star restaurants so I’ve had it in various preparations but I didn’t know too much about it so it was great to learn more here. Thanks!

  3. March 29, 2009 at 9:45 AM

    Fabulous post! The Seville oranges are deceiving… they look and smell so tasty and then bam – pucker up!

    So with you on Harold McGee. Love his book, but I can only do it a page at a time.

  4. March 30, 2009 at 10:01 AM

    More great info! I had never heard of a tangor and didn’t know how Bergamot was bred. I love learning knew things on your site!

  5. March 30, 2009 at 8:02 PM

    Wow, we really didn’t know what more than 1/2 of those citrus fruits were! Knowledge is power.

  6. foodgal
    March 30, 2009 at 9:01 PM

    I am the new proud owner of a dwarf Meyer lemon tree. Now, being that I’m not the greatest gardener in the world, I’m just hoping I don’t kill it. I do so love Meyer lemons for their fragrance and floral-like juice. Here’s hoping my tree lives to bear fruit. 😉

  7. oysterculture
    March 30, 2009 at 9:28 PM

    Good luck – I make no claims to green thumbs myself and I have the most random luck. Look forward to hearing about what you do with the lemons you grow.

  8. cookappeal
    March 31, 2009 at 12:27 PM

    Want to hear something crazy, I have never seen zest in a jar? Now I will keep my eyes wide open…I love this piece, are we twins as I write like this. I am a total food (geek) historian and writer if you have not noticed 🙂 How do I get a feed from your stuff otherwise if you do not comment I stay side tracked and miss out on your stuff, until I remember!

  9. giverecipe2009
    March 31, 2009 at 6:24 PM

    Do you want to here another trivia about orange? We do grow our own oranges in Turkey, I don’t know why but the best ones here are called “Washington Orange”. Even I don’t know whether orange is grown in Washington or not. Or do people of Washington ever hear this or not?

  10. oysterculture
    March 31, 2009 at 6:37 PM

    Hi Zerrin,

    I looked up Washington Oranges and they’re a variety of navel orange which was first developed in Brazil. I could not find any other connection. How strange, but I bet you’re right – they may have originally come from Washington, or someone had a fondness for our first president =)

  11. April 1, 2009 at 8:59 AM

    wow. what an amazing education on citrus. I never knew I could learn so much on one day on this variety of fruit!
    I’ve always been curious about yuzu and satsuma.

  12. April 2, 2009 at 11:16 AM

    thanks for the comment! when you do try the cilantro-coconut spread, do let me know how you like it!

  13. April 2, 2009 at 6:02 PM

    Always thought “pips” were just a slang term used by Jamie Oliver!

    When I was a kid, my grandmother used to “candy” orange peels in a jar with sugar syrup. I would eat them till I had a stomach ache. I think the recipe’s been lost, will have to check with my relatives. Reading this post made me crave them again.

    I actually knew about the sour Seville oranges being used in marmalade – I learned this piece of trivia on a whirlwhind 4 hour tour of Seville several years ago (and that’s about all I remember)

    So you mean all those times I stood in the produce section looking for the most orange-y colored orange was a big waste of time?! LOL

    Great recipe- love grapefruit, love condensed milk – good times!

  14. oysterculture
    April 2, 2009 at 6:21 PM

    Hi Phylllis, ya learn something new every day. Pips is British slang:
    To say something is easy. Used mainly by little kids in school
    a) How did you do on that test?
    b) It was pips man. I aced it.

    I might have to start using it ;^)

    Yes – sorry to disappoint you on the orangey-orange front – it was news to me too. Now I’m a real touchy feely girl – I get better results =)

  15. April 3, 2009 at 11:43 AM

    haha,actually it’s BREAD talk, not BEAN talk. singapore has a lot of bakeries like this, another one is called Four Clover that has all these different little cute buns and pastries and stuff, and another called Q Bread with a lot of interesting bread creations like bread “sushi.” very cool. that said, they make horrible artisan breads like baguette and croissants and stuff like that. but for sweet breads, they’re awesome. I hope you get to visit singapore one more time to try them!

  16. oysterculture
    April 3, 2009 at 12:39 PM

    Oops, Burp – I must have been thinking of something else =) I certainly plan to get back to Singapore more than once. I loved the experience and I have a good friend from college there that was kind enough to give me a real tour of the place. One of those once in a life time experiences where you get a native’s perspective.

  17. Sharon
    February 22, 2010 at 4:56 PM

    On the Toronja Rellena recipe. I’m very interested in trying it, but it seems to be missing some info. “In saucepan, warm, add grapefruit shells…” Warm what?…water, just the grapefruit, something else? Or is that the temperature it is to be cooked at? Also on the condensed milk, since some countries have different size cans, how many ounces or ml is the can?

  18. admin
    February 22, 2010 at 8:13 PM

    Hi Sharon – Wow, I have no idea what happened there. Thanks for bringing the great gaps of info to my attention. I fixed the recipe so hopefully you’ll find it easier to follow.


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