Guest guest Posted January 11, 2006 Report Share Posted January 11, 2006 Why don't you juice them, cut with water and kefir the mix? On 1/11/06, downwardog7 <illneverbecool@...> wrote: > Oh dear, I was just gifted a five-gallon bucket of beautiful > oranges--what to do with them? > > *grabs the refractometer* > > B. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 11, 2006 Report Share Posted January 11, 2006 Juice and freeze, make marmalade. Lynn S. ------ Mama, homeschooler, writer, web developer, activist, spinner & knitter Main: http://www.thenewhomemaker.com Portfolio: http://www.siprelle.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 11, 2006 Report Share Posted January 11, 2006 eat them? On 1/11/06, downwardog7 <illneverbecool@...> wrote: > Oh dear, I was just gifted a five-gallon bucket of beautiful > oranges--what to do with them? > > *grabs the refractometer* > > B. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 11, 2006 Report Share Posted January 11, 2006 > > eat them? > , OMG! Don't you know that's, like, fruit and carbs? B. /eek!! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 15, 2006 Report Share Posted January 15, 2006 - >Oh dear, I was just gifted a five-gallon bucket of beautiful >oranges--what to do with them? I once fermented a jar of oranges. The aroma the first time I opened the jar (after several days on the counter and several weeks in the fridge) remains one of the most remarkable and magnificent sensory experiences of my life. Unfortunately, the oranges themselves didn't wind up tasting very good, the liquid didn't have nearly enough flavor to be useful as a concentrate added to yoghurt, and the jar blew its entire olfactory wad on that first opening and thereafter didn't smell of anything much at all, so I'd have to say the experiment was a failure. We in the Department of Useless Information are always happy to serve, - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 15, 2006 Report Share Posted January 15, 2006 On 1/15/06, Idol <paul_idol@...> wrote: > I once fermented a jar of oranges. The aroma the first time I opened > the jar (after several days on the counter and several weeks in the > fridge) remains one of the most remarkable and magnificent sensory > experiences of my life. Unfortunately, the oranges themselves didn't > wind up tasting very good, the liquid didn't have nearly enough > flavor to be useful as a concentrate added to yoghurt, and the jar > blew its entire olfactory wad on that first opening and thereafter > didn't smell of anything much at all, so I'd have to say the > experiment was a failure. >> - Sounds like what happens to a great bottle of wine that is allowed to age a little too long. One of the best bottles of wine I've had was a 1978 Stags Leap Petit Sirah. I had it maybe 8 years ago on a rooftop restaurant in Seattle with a group of 4 of us (I think). We met a guy from Europe traveling on business eating by himself, so we invited him over to our table. We had already drunk a couple of bottles of very good wine but I was simply unprepared for what lay ahead. When we opened the Stags Leap the sensory experience was magnificent, both on the nose and on the tongue. It was simply fantastic. The guy from Euope was a beer drinker but said he had never tasted a wine quite like this. A couple of years later, at the millenium to be exact, my roommate and me are having dinner at the Union Square Grill waiting for my girlfriend to get done bartending so we can go off and celebrate the new year. He just happens to mention to the sommelier our experience with the Stags Leap, and lo and behold the guy says the restaurant has a bottle of the 1978 in their wine cellar. Well of course we bought it. And opened it. And the nose was magnificent. And the first taste was out of this world! Five minutes later it was losing it. Ten minutes later I was very concerned. 15 minutes later it was a goner. Time and age had taken its toll. No taste, no flavor, and no smell. That was a very expensive mistake. (who is just adding to the useless info department). -- I first met her...in the Student Union at the University...sitting across and down the table from each other. Our eyes met and that was it. I was lost immediately in her soulful gaze (which I remember vividly and tearfully even now) and was drawn inexorably from that very moment into a love so certain that I never doubted anything about it, other than the improbability that she would put up with me. Things worked out. Glory to God! -Mark Gilstrap Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 15, 2006 Report Share Posted January 15, 2006 - >Well of course we bought it. And opened it. And the nose was >magnificent. And the first taste was out of this world! Five minutes >later it was losing it. Ten minutes later I was very concerned. 15 >minutes later it was a goner. Hey, look on the bright side -- at least you got something out of that bottle. It could've been a total loss. (For that matter, it sounds like a refund would've been appropriate since the bottle they sold you was no good.) - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 15, 2006 Report Share Posted January 15, 2006 On 1/15/06, Idol <paul_idol@...> wrote: > - > > >Well of course we bought it. And opened it. And the nose was > >magnificent. And the first taste was out of this world! Five minutes > >later it was losing it. Ten minutes later I was very concerned. 15 > >minutes later it was a goner. > > Hey, look on the bright side -- at least you got something out of > that bottle. It could've been a total loss. Considering that it was a magnum, I didn't get much out of it. > (For that matter, it sounds like a refund would've been appropriate > since the bottle they sold you was no good.) I'm not sure why we didn't get a refund that night, since USG has no problem with taking back bad bottles. They don't even argue with you about it. You complain and its a done deal. Of course I have seen people abuse that by sending back bottles that were totally fine but they happened not to like, but I don't think that is very common among high end wine drinkers. On the other hand, I'm sure Jim (the sommelier) more than made it up to us even if I don't recall particularly how at the moment. Besides he would let me bring my own bottle (s) of wine in without charging me the normal corkage fee of $15. No one else got that exception so I wasn't about to rock that boat since I regularly brought in my own bottles of wine to avoid the very large markup. For many wines, even bringing your own and paying the corkage fee is cheaper than buying it direct from the restaurant. He also let me bring in my own food, slide it in the back, and then prepare it for me like it was from the restaurant's inventory. So I always had raw cheese, raw butter, pastured eggs, good olive oil, etc., whenever the meal called for such. And Tiara (my then girlfriend) more than made it up to me since I ate for free the next couple of times. All in all it worked out. -- I first met her...in the Student Union at the University...sitting across and down the table from each other. Our eyes met and that was it. I was lost immediately in her soulful gaze (which I remember vividly and tearfully even now) and was drawn inexorably from that very moment into a love so certain that I never doubted anything about it, other than the improbability that she would put up with me. Things worked out. Glory to God! -Mark Gilstrap Quote Link to comment Share on other sites More sharing options...
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