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Found 3 results

  1. My response in the Twitterverse let me to learn that calling Makrut lime leaves , 'kaffir" is the equivalent to calling these leaves the "N word" leaves. To my ignorance, I was unknowingly casting a racial slur while describing a leaf. I must dive in and research this, and return with my findings. Did you all know this too?
  2. Some years ago, I learned from an article or a food show that the dirtiest item in most kitchens and bars is the citrus. Accordingly, I stopped ordering lemon or lime for my drinks. There were times when I asked the question to the waitstaff about the cleanliness of the citrus, and sometimes I received a whole lemon or lime with an accompanying wet paper towel. I'm wondering if the current coronavirus scare has caused restaurants and bars to scrub their fruit meticulously. Maybe I'm being a bit overboard, but I remember traveling in foreign countries in the '80s and '90s, when we bought fruit from the market and used disinfectant towelettes to clean them before we ate them. After all, we didn't trust the local water source. I submitted this question to Tom Sietsema's chat this week -- March 11 -- and we'll see if and how he responds.
  3. I was in Whole Foods today, and picked up a bag of organic Valencia Oranges. I figured these originated in California, and I was right; but I didn't know that the town of Valencia, California was named after the orange! (The orange was originally named after Valencia, Spain, known for its orange trees which originated in India.) These would be perfect juicing oranges, but I love eating them whole. The number of seeds is quite manageable - just a few per orange - and the biggest problem is that there's so much juice, that it just goes everywhere. They're not *the* easiest oranges to peel, but I've encountered tougher foes.
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