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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@mig, ta da! Messy photo of the last messy slice of the blackcurrant and Meyer lemon ice box cake situation, straight from the freezer. It may look a little freezer burned, but it’s not actually, after a couple of minutes it was cold, but just as creamy and delicious as it was originally, full of sharp (in a good way) and complementary flavors. I’d been dreaming about making this for ages, and so glad I tracked down and sprang for the freeze-dried blackcurrants to make the whipped cream. I will definitely repeat this flavor combination.
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WOW!!! Thanks for the photo !
Made something new-to-me today for a friend’s dad.
It’s a dumpling that’s a regional specialty of the state of Bihar, India, called Dal Pitha – aka a Pitha stuffed with Dal, ie lentils.
This was pretty laborious, even though each individual step isn’t hard or unfamiliar. A rice flour dough first, cooked from batter. Then the filling, which is soaked lentils (chana dal and/or tuvar / arhar dal) ground uncooked with aromatics and spices, then sauteed until it’s cooked and crumbly.
The dal mixture is then stuffed into the rice flour dough (and shaped in a specific way), and finally that’s steamed to finish.
Well, the first time you make something, you learn everything that can go wrong . The main problem in this one (aside from a very crumbly filling) is that the dough apparently cracks while steaming. Ugh. After despairing on the first batch, I realized I might be able to “stick” the cracks back together while the things are still warm, so I tried that with the subsequent batches.
I think my issue was that I tried to make them too thin, the way similar dumplings from western regions are made. Looking at pics on various blogs, the Bihari coating is much thicker than what I was attempting. Or maybe it had something to with the dough texture. Will do some youtube investigating later.
Anyway, I know he’ll appreciate them (even though they’re pretty ugly to my eye) because Bihari food is not commercially available around these parts.
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I’m making a Sicilian lemon cream for dessert today, and I failed to read the recipe through; it has to set up overnight 
So I put it in the freezer at 9 AM and will flash-chill it there, then move to the fridge for the rest of the chilling. Worst comes to worst, I’ll put it back in the freezer when we sit down to eat, with the hopes that it will be more like scoopable custard than runny lemon-flavored cream. Cross your fingers for me.
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That sounds delicious, can’t wait for the report!
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