Seville oranges

I see you are trying out a very clever trick with your computer!!! Ya got the date set one day ahead so that you can sit there all nice and comfy on the 28 and watch thingies go by on the 27!!

As you sit there on the 29 can we call upon you to provide us stock prices for tomorrow th 28?????

BTW If you go to micro-soft web site and search for outlook express you will find dozens of downloads for outlook express for xp, vista and windows 7. Outlook express 6 hasn't changed in years and still works fine. Download whatever you need to a disk so that as versions of windows changes you will always have a copy. I like outlook express for the message rules that one can set up for mail and newsgroups. Last time I looked windows live had no panel for newsgroups.

Fred

Have you done a taste test?

Cheryl

They, as usual, confuse us by calling Hotmail, Live Mail, and the replacement for OE, Windows Live Mail. You wouldn't expect them to really be clear, would you:???

Lucille

Here in South Louisiana we have Satsumas, they are the size and shape of tangerines and absolutely delicious. DH loves them, so while they are in season at the local Farmers' Market we eat dozens of them. Speaking of the market, yesterday they had what seemed to be the first local strawberries since the freeze. Also delicious.

Olwyn Mary in New Orleans.

andard. =EF=BF=BDI

After all this discussion about marmalade what shows up on the front page of today's food section in the paper....Marmalade.

I'll have to look for it. I really like the Duerr's 1881.

Cheryl

Just back from the grocery store. Keiller's Dundee Orange Marmalade is made from sugar, Seville oranges, pectin and citric acid. That's all. In my local store it costs $6.50 a jar.

Olwyn Mary in New Orleans.

YOu guys talked me onto it. Keillers was at my Publix approx $6 a jar. It is made in England, according to the data provided.

Now, my mistake. I could have sworn I bought Robertsons before when I was so upset. It is Cross & Blackwells. Mea culpa.

Either way, I plan to enjoy my Keillers.

Gillian

Keillers is made in Dundee, Scotland!

The Empire crumbled years ago.

I thought that, Bruce. On the label it says "Product of UK. Manufactured for James Keiller and son, Long Sutton, Spalding, Lincolnshire.".

On the history of it, it says it was developed in the 18th century by a grocer's wife, Mrs Keiller. A Spanish ship was taking refuge from a storm, and the grocer bought the Seville oranges from the cargo.

Maybe the plant has moved south, or that is the company headquarters. Regardless, I intend to fully enjoy it. At $6.99 for a 1 lb jar...none will go to waste. LOL. Hubby isn't allowed it, so it is ALL for me.

We go out to breakfast on Tuesdays with friends. The restaurant doesn't have marmalade, so I plan to carry a small container in my handbag.

Gillian

Oh yes. Quite often. In this house, Keiller's is the standard. I don't often buy it as I usually make my own, but, having had several bouts of pneumonia since Katrina, and being almost at the end of my current supply, dh has has been saying "Just spend the money and save the work. If we don't spend it now, the kids will joyfully blow it as soon as we are gone." He is quite right, of course, in fact now that he is retired, we keep reminding one another that "This is the old age we have been saving up for".

Olwyn Mary in New Orleans

Those may be your husband's problems. How do you know what problems MY husband has, and what his physician, and much written literature, has proven to be the best for him.

I'll keep out of your kitchen, if you keep out of mine. LOL

Gillian

"Olwyn.Mary" wrote >

Well--if we go back near the beginning of this post, neither of those qualify as "Marmalade" to purists, because they are not made of seville oranges. My mum loved the ginger marmalade; at one point it came in stoneware crocks, IIRC. I think it is a grownup taste. I certainly didn't appreciate it as a kid (possible made one more wide awake than I cared to be in the morning.) Whether or not they are marmalade by strict definition, they are good, and if you like them, enjoy them. I still intend to visit Sobey's this weekend to see if I can gather up enough blood oranges to make a couple of jars of whatever you want to call oranges and sugar cooked to the jelling point. The Seville orange recipe that tempts me cooks the oranges to a lovely amber state, but what I really want to do is preserve the blood orange colour, so will have to research a bit. Somehow marmalade seems to stoke one up in the morning in a way jam doesn't quite. Dawne

But that's just it, Dawne, marmalade is actually a fruit spread, originally made from Quinces (marmelos). So it's orange marmalade, lemon marmalade, ginger marmalade, quince marmalade, etc.

It's as if we started to call only strawberry jam, jam, and ignored all the other flavours.

MargW

Apologies taken. Thank you.

I know none of us full knowledge of other peoples lives.

Gillian

You might also like their Ginger Marmalade (dh loves it) and their Three Fruit Marmalade.

I'm not surprised you were disappointed in both Robertson's and Crosse & Blackwell, both of those are nowadays "full of ingredients!" English chocolates have also gone downhill since Rowntree's was bought out by Cadbury-Schweppes (!!!) Last time I bought Black Magic chocs at the import shop I was very disappointed. Goodness knows what will happen now that Cadbury has in turn apparently been bought out by Kraft.

Olwyn Mary in New Orleans

How come your dh is not allowed even a little bit? The reason I ask is because mine has hypertension, a pacemaker and diabetes, with strict intake requirements, but is still able to eat virtually anything as long as I balance it all out. The nutritionist gave me precise limits on each day's intake of carbs, proteins, sodium, fats etc. so I just stay within those limits, but we eat like kings (and you should SEE my produce bill)and he is still his endocrinologist's poster boy. I always tell people you spend your nutrients like you spend your money, you can have anything you want, you just cannot have everything you want, all at once. Actually, I have found that most of the time I can balance it out over a two or three day period and it does not do any harm.

Olwyn Mary in New Orleans

I bought my sevilles today, and have already got them sliced and simmering. I added a lemon and two limes.

My recipe calls for the fruit, plus twice as much water, to simmer for two hours. Then leave it to cool overnight. The next day measure two cups of fruit and liquid and bring to a boil. Add 1 1/2 cup heated sugar (I presume so you don't stop the boiling process). Cook rapidly to the jelly stage about 3/4 hr, remove from heat and pour into sterilized bottles. Repeat until all the fruit mixture is gone.

The recipe immediately below this one in my cookbook uses grapefruit and sweet oranges and calls for slightly different proportions - equal amounts of fruit to sugar, plus the juice of a lemon. I know that lemon juice helps the mixture to jell because of the amount of natural pectin it has.

MargW