[Sca-cooks] Candied 'orange' rind
CLdyroz at aol.com
CLdyroz at aol.com
Sat Oct 22 11:56:48 PDT 2005
Greetings unto the list!
I come begging another question....
I cannot find oranges. It just isn't the season yet, I think. I can find
navel oranges, but they are yellow, and have a must on the skin-and they are
limper then limp pasta.
I have found Tangelos, whose skin has the same texture and the color that I
desire for the dish (firm and bright orange)
Will using Tangelos have any difference in the dish?
This isn't for an A%S entry...yet. ... ;)
thanks!
Helen
She of a hundred questions-and grateful for every answer :)
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