It might come to me but for now I think you have it nailed Magnus.
Ed, I miss the action. Tuesday I find out more about the shoulder.
Jacco, how you making out these days?
For the good stuff I pay around $170.00 per ounce.
I have purchased the Russian fake stuff and it achieves "not bad." It is possible I have served the fake stuff to folks at a party (often attended by an actual Romanoff family member) who have never tried any caviar.
Soundy,
They only carry small jars of the lower cost caviar.
Cal,
Tuesday is much better than Monday April 1st!
Same day I start treatment for drooping eyelids. FYI dislocated shoulders hurt waaaay more.
Getting old does have a down side, but it is usually better than not getting any older.
Hang in there, figuratively not literally as that would be really painful.
All the best. (BTY, Hospital Food.... Warning, Warning, Cal Weldon!!!)
Tuesday is much better than Monday April 1st!
Same day I start treatment for drooping eyelids. FYI dislocated shoulders hurt waaaay more.
Getting old does have a down side, but it is usually better than not getting any older.
Hang in there, figuratively not literally as that would be really painful.
All the best. (BTY, Hospital Food.... Warning, Warning, Cal Weldon!!!)
That's nice, in my youth as I said, my friends were all in the biz and we would next day air in even contraband stuff. It was fun, not something I would bother with today in fact I prefer the salmon roe sushi. Some Romanoffs escaped?
Many, just not the Czar's family.
During the Cold War Pittsburgh was a closed city. That meant no Soviet citizens were allowed even if they had US visas. So a few relatives relocated here.
Salmon roe sushi, just leave your shopping cart blocking the aisle....
A while back when I was in Florida the oranges from the local grocery store turned out to be imported and dried out a bit. So I decided to try soaking them in water. Definitely improved them
Since then I have tried this a bit more. Turns out most U.S. oranges are sprayed with wax so it is best to clean them first with a soap intended to clean fruits and vegtables. Just place then in a bowl of water for at least a few days. Haven't reached a limit on how long to soak them.
Amazing pictures attached. You got to try it to believe the results
Since then I have tried this a bit more. Turns out most U.S. oranges are sprayed with wax so it is best to clean them first with a soap intended to clean fruits and vegtables. Just place then in a bowl of water for at least a few days. Haven't reached a limit on how long to soak them.
Amazing pictures attached. You got to try it to believe the results
Attachments
What is achieved by adding water? Florida concentrates on juice oranges rather than the ones you eat. Florida is also almost the last place to go to find anyone that cares about what they eat. Asking for local citrus of any kind gets you blank stares, and most of the roadside stands sell it from Mexico.
You get more juice when you soak them in water. Try it.
At first the skins get thicker, then the oranges yield more juice when you squeeze them.
As to folks not caring about what they eat, where do you hide when in Florida? There are quite a few nice places I have been to. Plenty of fresh good produce in the grocery stores. Lots of Caribbean ethnic food. Perhaps you might even notice some of the seafood?
Ever try the Vegan Saturday Coconut Grove market in Miami?
Down in the keys in Islamorada, Lazy Days Restaurant is well known for their Hogfish. The other great regional fish is the Wahoo.
At first the skins get thicker, then the oranges yield more juice when you squeeze them.
As to folks not caring about what they eat, where do you hide when in Florida? There are quite a few nice places I have been to. Plenty of fresh good produce in the grocery stores. Lots of Caribbean ethnic food. Perhaps you might even notice some of the seafood?
Ever try the Vegan Saturday Coconut Grove market in Miami?
Down in the keys in Islamorada, Lazy Days Restaurant is well known for their Hogfish. The other great regional fish is the Wahoo.
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I would think you get juice plus water unless there is some miraculous transformation.
You can read the menu at Joe's Stone Crab in Miami, you do know that tuna, salmon, mahi mahi, Maine lobster, scallops, etc. are not local? This is the general case by far, I have nice family run Chinese fishmarket where I am that suits me fine. I do admit I have nothing to do with Miami though a long time ago I enjoyed the deli's.
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You soak oranges that have lost moisture. Plumps them up to where they started. Did you look at the before and after images? Try it.
Yes most folks order seafood that is popular and well marketed. That is why I mentioned the local fish. At Joes Stone Crab Restaurant order the Stone Crabs!
My experience is that there are few Asians in south Florida and few good restaurants. I wouldn't expect good Italian food in Nebraska. There are lots of really good restaurants perhaps not the specialties you prefer.
Enough New Yorkians moved to Florida they brought their preferences. So yes good delis in some areas.
Personally I prefer the California oranges.
Yes most folks order seafood that is popular and well marketed. That is why I mentioned the local fish. At Joes Stone Crab Restaurant order the Stone Crabs!
My experience is that there are few Asians in south Florida and few good restaurants. I wouldn't expect good Italian food in Nebraska. There are lots of really good restaurants perhaps not the specialties you prefer.
Enough New Yorkians moved to Florida they brought their preferences. So yes good delis in some areas.
Personally I prefer the California oranges.
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I generally would not buy them in the first place. I though we agreed that most restaurants generally buy from the massive food distribution network. I still have an "in the trade" card and was at the restaurant supply warehouse yesterday (good prices on stainless pans) and you would never eat in a restaurant again after seeing some of the horrifying stuff there. Quarts of various food dyes some targeted at specific things like making it look like real eggs and some with very strange warning labels. Some fake butter flavored oils by the gallon that are never in retail stores so most folks don't know how bad it gets.
I do like some of the Halal meat, the fresh duck was good and they often have whole lamb and goat pretty cheap but I no longer have any need for large quantities of anything.
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Scott,
I have been to restaurant trade shows. One of my employees who went tipped off the local food critic to some of the fake foods, was a field day for him.
Most restaurants do have the food delivered by large mass distributors. There are still small specialty producers.
As to butter flavored oils, just what do you think is in movie theater popcorn for the last 60 years?
But how do you know the oranges are dried out a bit without looking at the insides? I always buy the heaviest in a display, but still get some.
Look at what I showed for soaking, the results are amazing. Do try it.
I have been to restaurant trade shows. One of my employees who went tipped off the local food critic to some of the fake foods, was a field day for him.
Most restaurants do have the food delivered by large mass distributors. There are still small specialty producers.
As to butter flavored oils, just what do you think is in movie theater popcorn for the last 60 years?
But how do you know the oranges are dried out a bit without looking at the insides? I always buy the heaviest in a display, but still get some.
Look at what I showed for soaking, the results are amazing. Do try it.
BTW was served the worst dried out oranges I have ever seen at Lutèce in NY around 1978. The duck with peaches was made "with the finest canned French white peaches". I had a friend who knew André Soltner so I actually had the nerve to ask him why, that's what he said.
Many marmalade recipes call for soaking the whole fruit (usually Seville oranges and lemons) before starting the process. It is not clear why that is done, it might produce more juice but I assume it would be watery, it may also be to soften the peel and aid in pectin extraction. Which reminds me, a couple of weeks ago in Carriacou our hostess pointed out a tree outside our apartment which she called a "gospo" and claimed was an orange-lime cross. I think the gospo is actually a bitter orange, like Seville or Curacao. Lumpy rough skin (I read that the name came from the French "grosse peau" meaning "rough skin"), bitter/sour, lots of seeds, but smaller than typical Seville oranges. With some added sugar the juice mixed OK with rum. 
Would probably make a nice marmalade, especially mixed with local limes.
Would probably make a nice marmalade, especially mixed with local limes.
I love bitter preserves, but doesn't the excess water cook out in the process. I see Ed's point somewhat desiccated fruit would have some of the "goodness" come out of solution and a little water helps.
BTW Kumquat's are a nice substitute for bitter oranges in cooking since true bitter oranges and keffir limes for that matter are rarely available here.
My neighbor's orange (tangerine/citrus medley?) marmalade has zero added pectin and she soaks the skins for some time before recombining that water. Between that step and small slivers of the skin chopped up, it has great texture. Obviously I'm a fan, hence why I know her process.
Also, if I get that dry of oranges (usually they taste awful in addition to being dry), I "rescue" them by making salad dressing out of them, adding only a bit of white balsamic vinegar as additional acid.
Yes a lot of the water boils off, but the day-long pre-soak might well help with pectin and flavor extraction before the boil. It seems like it would be even better if the fruit was cut up first, though.
Are they any good in Old Fashioneds?
There are some types of tuna that are native to the Caribbean, and mahi mahi (dolphin but fish not mammal) are found in tropical/subtropical waters worldwide, so could be local in FL. (though they might sell you pompano as dolphin as well)
While in the Caribbean this year I came to realize that our fish up here in the North Atlantic really is awful. I like haddock/pollock/hake/cod etc as much as the next guy, but it just doesn't compare to fresh snapper, grouper, barracuda etc etc that they have down there. Probably our best northern fish is salmon and that is endangered and no commercial fishery any more, and as a rule I can't afford halibut (the best of the ground fish). Other than mackerel we don't get many pelagic species here.
Oh, but our lobster is better.