Comments on: The Many Blessings of Dried Tangerines

By: Spice up your life with citrus dust | Kitchen Butterfly

Spice up your life with citrus dust | Kitchen Butterfly — Tue, 09 Mar 2010 22:15:14 +0000

[...] grinding all of them to dust was the perfect thing to do…..after reading somewhere that you could crush-on-demand. {Note, wrong move, with me not having a spice grinder to hand…..if I did, things would be [...]

By: Kitchen Butterfly

Kitchen Butterfly — Tue, 09 Mar 2010 20:44:36 +0000

For me, I'll use the dust to make some salted caramels….; mix it with dried chillies to make some citrus salt/pepper mix, give some away as a gift, put some in my tea……, bake with it, mix it with sugar for sweet and savoury toppings…..I could go on……….! Anyhow, my dried discs went soft when I put them in a jar!!!!! I plan on re drying them soon!

By: Winter Salad of Persimmons, Anchovies, and Dates | The Breakaway Cook

Winter Salad of Persimmons, Anchovies, and Dates | The Breakaway Cook — Thu, 19 Feb 2009 17:54:06 +0000

[...] Every bite packed an umami wallop, mainly from the anchovies. The sweet dates nicely offset the bitter greens/chicories. The whole thing was brought together by a creamy persimmon dressing, made by pureeing persimmons, unfiltered fruity green olive oil, greek yogurt, and champagne vinegar in the mighty Vitaprep. Dusted with plenty of freshly ground black pepper and flecks of tangerine salt. [...]

By: Eric

Eric — Mon, 09 Feb 2009 23:41:56 +0000

Thanks Lori, your mosaics are beautiful!

By: lori

lori — Sun, 08 Feb 2009 15:09:45 +0000

Thank you, thank you for posting how you make this I have been dying to try this ever since I got your book last year, which I love!
Thanks for being an inspiration in the kitchen!

By: Orange “Bacon” “Jerky” | The Breakaway Cook

Orange “Bacon” “Jerky” | The Breakaway Cook — Thu, 05 Feb 2009 23:27:21 +0000

[...] the small amount of fat on the pork, into porciney orangey nirvana, especially when dusted with tangerine salt and plenty of good black pepper at the [...]

By: Joanne

Joanne — Wed, 04 Feb 2009 14:14:57 +0000

Hey! I just had this an appetizer of vanilla cured salmon with pickled celery, orange salt and kaffir lime leaf. Is tang salt a new trend?

By: Merry

Merry — Wed, 04 Feb 2009 07:06:50 +0000

I never thought of that before (with tangerine or anything else) I really must give it a try.

By: brilynn

brilynn — Wed, 04 Feb 2009 04:41:33 +0000

I love this! I’m definitely giving it a try.

By: Blogwatch: Making Tangerine Salt : Easy Idiot - get better knowledge

Blogwatch: Making Tangerine Salt : Easy Idiot - get better knowledge — Wed, 04 Feb 2009 02:29:05 +0000

[...] cooking teacher, and private chef Eric Gower, who blogs at The Breakaway Cook, has the skinny on making tangerine [...]