This sounds horrifying, but if they do make them I hope they all have little goaties.

God may or may not exist. Not a true atheist, not a true believer either.

Formerly atheist, then considered myself non denominational Christian for a bit, then agnostic and kind of consider myself a secular Buddhist. I do think there’s a possibility of there being a creator, but also a possibility of there not being one. It could be nothing, or God, or we might all be in a giant simulation.

I’m on Mint. I was at a big conference last week and noticed this happening.

Not braking smoothly / suddenly braking. Literally makes me queezy.

I had a friend who would just make shit up to try to win arguments.

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Oh my god.

You can make it with other citrus or really any other fruit. Just follow the 1:1 sugar:fruit by weight ratio and you’re good. I’ve seen people make it out of all kinds of things.

Yuzu is pretty lemony but it’s also got this aroma/flavor to it that’s quite distinct. Very aromatic.

I will probably just let this batch go for a week or so. Not too much fermentation will happen anyway because of all the sugar. Maesil cheong (green plum cheong) often is left to go for 100+ days, though.

You can use it as a flavoring or topping. It turns out very much like marmalade, so you can even put it on toast.

I haven’t tried candying yuzu peels, but I bet it should be fantastic.

Sure thing! Have a good one!

Marmalade gets my vote as well.

Sorbet would be nice.

You could also try your hand at arancello, which is just limoncello using oranges. https://www.foodnetwork.com/recipes/giada-de-laurentiis/orangecello-recipe-1922221

Cheong could also be nice. You would use equal parts by weight thinly sliced clementines and sugar (or honey). Mix the sliced clementines with half of the sugar, stuff into a sterilized jar, then top with the remaining sugar. In a week the sugar should turn into a really tasty syrup. This can be used to make sodas, Korean tea, etc.

Going in the other (savory) direction, you could salt cure them. https://www.foodnetwork.com/recipes/jamie-oliver/salted-preserved-lemons-recipe-1955868 They would be great in middle eastern dishes.

Thank you!

It depends on how long you cook it. Less time or raw and it’s a lot like water chestnuts. Longer and it gets softer. We didn’t cook it long enough to get soft, so the crunch was nice with the other softer ingredients.

I added a link to the curry recipe to the post if you want to give it a whirl sometime.

Thank you! Oxtail is really good. Very unctuous, lots of collagen. You have to cook it for a long time to make it tender.

Good! My first time using it in a dish to be honest. It was a nice contrast with the other textures. Edit: and thank you!

Wow! This looks phenomenal. Love yuzu.

What about putting it in the wrong port

One more reason for me to get one. Dammit.

3 days so that I could finish my thesis. It happened because I was a procrastinator (I still am, but not as bad).