But which color is 2.6? 
I tried my hand at Imeruli Khachapuri today.
I got a bit worried about whether the dough on the edges had cooked through on the griddle (because they were little and cooked quite fast) so I put them in the oven for a few minutes to finish.
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Turns out the recipes dont require testing ph; most citrus seems to use 1/2 tsp of the citric acid solution.
Here’s another source using citric acid
I think this describes percentages by weight
“You just bring cream, sugar (15% of the cream weight), and any flavorings up to 85 C, stir in the citric acid (0.7% of the cream weight)”
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Rava Sheera / Semolina “pudding”
This is one of a family of flour / grain based Indian sweets called Sheera that is made the exact same way — roast the grain / flour in ghee till it blooms / lightly toasts (but doesn’t brown — low heat, patience required), then add milk or water and sugar or jaggery, plus scant sweet spices and nuts — usually only cardamom and saffron in the spice group and most often slivered / shaved almonds for nuts but sometimes a mix including pistachios and cashews, and cook on very low heat until all the liquid is absorbed, the grain / flour fluffs up, and the ghee starts to be visible again.
Today’s version: fine rava (actually italian semolina lol), milk, sugar, cardamom, saffron, almonds, and pistachios.
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The blood orange posset
Set up well within a few hours and tasted nice but I wouldn’t have been able to tell it was orange.
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that’s a bummer. i’ve made this, i should root around for the recipe i used.
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I mistakenly added the zest with the juice after the cream had reduced; the zest was supposed to cook with the cream, so maybe that was the problem. But it did taste nice, just not as “in your face” as the lemon curd I’m used to.
You mean the lemon posset?
I could see orange being a lot milder (even if you rubbed the zest into the sugar first to extract some oils). You could add some orange extract / oil too, but I think the tartness of the lemon really works well with posset because the cream evens it out.
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No I mean curd, specifically Meyer lemon curd. Even when I’ve made lemon posset I ended up comparing it to curd, and that’s not fair. Maybe more citic acid? Lemon juice?
No worries; I think my 2025 citrus “glut” has ended
Well, yes curd and posset are not really comparable 
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I made a Meyer lemon and blackcurrant icebox cake-slash-frozen parfait of sorts (in a loaf pan): Meyer lemon thin cookies layered with blackcurrant whipped cream spiked with crème de cassis, blackcurrant jam thinned with crème de cassis, and tart Meyer lemon curd. Too messy-looking when sliced for photos, unfortunately — a mess, perhaps, but a very delicious one.
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Impossible to overstate how much I was looking forward to the photo ! 
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Do you happen to grow the currants? When I was young (dark ages), currant jelly/jam was very common at the store. Haven’t seen any for decades.
Side note: Never see apple butter either. What is wrong with people?
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Sorry about that! It was kind of messy to slice, but I might still have taken a photo if the layers had been distinctive on the interior. The flavor is just as good as you imagine from my description, though. 
I don’t, and in fact, until maybe 20 years ago, growing black currants was banned throughout the US for the previous century or so because they are a vector for the fungus white pine blister rust, and pine is a major lumber source. (Red and white currants weren’t banned, and it’s red currant jelly that’s been common. I’ve only ever bought imported blackcurrant products.) Even though a lot of states now permit them, I don’t think they’re very commonly grown. At any rate, as you can see from the link in my post, this cream is made with freeze-dried fruit. .
I have bought commercial apple butter, and I’ve also made apple butter (which is basically sweetened, spiced applesauce cooked down further than you would when just making sauce).
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