Comments on: Blood Oranges, Blood Zest

By: t o n x

t o n x — Mon, 03 Apr 2006 01:59:52 +0000

thats a beautiful image!

Hey Tonx- thanks! I haven't been to your site in awhile- amazing mosaic work up on the "espresso palace" entry! --McAuliflower

By: Oliver

Oliver — Wed, 29 Mar 2006 08:29:29 +0000

Evil, evil, McAuliflower I yet have to figure out what shows that they hold on the inside what they promise on the outside. To me it seems it’s always a 50/50 chance I get quite unbloody ones…

By: rob

rob — Wed, 29 Mar 2006 05:22:14 +0000

McAuliflower, have you gotten anywhere with your pectin issues? I think you should just give it a whirl and see what happens. As I see it, if you bring a sugar mixture with pectin to about 106C you should be fine. After all, that's the temperature at which you know you got about a 60%ish water content in your mixture, so, assuming you've guessed right on the pectin and acid balance, you should get a gel. I hope. What's the worst that could happen anyway? PS: I tried to answer your questions as best I could in a comment on my fruit pate post. Feel free to email me if you want to discuss it in more detail.

Thanks Rob! I bought a bunch of oragne jucie to practice with. Unfortunatley I won't have a moment to spare till this weekend! Drats... --McAuliflower

By: Ivonne

Ivonne — Wed, 29 Mar 2006 02:06:29 +0000

How beautiful.

I’ve sort of given up on buying blood oranges because I find the taste is usually disappointing. You’ve inspired me to give them another try.

By: Michelle

Michelle — Tue, 28 Mar 2006 18:28:24 +0000

These are gorgeous, and I can’t wait to see the end result! I’ll keep my eye out for a recipe for you!

By: Tana

Tana — Sun, 26 Mar 2006 21:14:53 +0000

I just bought four pounds of these at the farmers market yesterday...pure heaven. I'm planning to make Shrimp Escabeche with Blood Orange Mojo again. (I substitute a little Meyers lemon, lime, and grapefruit juice in there, for the tang factor. Yum!