or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Recipes › Costillas de Cerdo Parrillas al Yucatán
New Posts  All Forums:Forum Nav:

Costillas de Cerdo Parrillas al Yucatán

post #1 of 5
Thread Starter 

x


Edited by tasunkawitko - 9/18/12 at 7:07pm

Helfen, Wehren, Heilen

Die Wahrheit wird euch frei machen

Reply

Helfen, Wehren, Heilen

Die Wahrheit wird euch frei machen

Reply
post #2 of 5

I buy lots of Seville oranges at the end of Jan/beginning of Feb to make the UK's favourite breakfast sweet jam, marmalade.  I make enough to keep us going for about a year, plus enough to supply friends and family, too.  Chunky cut/fine cut/and without extra peel.  I also make it with grapefruit or tangerines, too. 

post #3 of 5
Thread Starter 

x


Edited by tasunkawitko - 9/18/12 at 7:07pm

Helfen, Wehren, Heilen

Die Wahrheit wird euch frei machen

Reply

Helfen, Wehren, Heilen

Die Wahrheit wird euch frei machen

Reply
post #4 of 5

Buonasera Tas,

 

WOW ... looks mighty hearty and delicious ...

 

Have a wonderful August,

Margi.

post #5 of 5

According to Jane Butel, the high acidity of Naranja Agria activates the flavors of achiote/annato. She describes it as weakly vegetal, sort of like a bell pepper. I do think there's a difference in flavor with the achiote than without.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Recipes › Costillas de Cerdo Parrillas al Yucatán