Jump to content


legacy participant
  • Content Count

  • Joined

  • Last visited

  1. Unless authentically Organic, I think it's wise to assume that every fruit and vegetable has been exposed to some type of pesticide (and 'organics' may have been contaminated by any number of human-transmitted pathogens. Singling out citrus peel as risky doesn't make sense to me. I wash, in mild detergent, and thoroughly rinse just about every fruit and vegetable that we use -- even those with peels that are discarded and not eaten. I understand that the pesticides used on tropical fruits such as bananas are so potent that transfer from hand to fruit is inadvisable. If we were to avoid eati
  2. I make great quantities of candied orange and grapefruit peel every Christmas and bring to the boil and drain only twice before cooking in the syrup. However, I use a vegetable peeler to remove the rind with no pith which makes for a very thin product. Perhaps whole peel would require more blanching to prevent bitterness -- must try it this year
  3. micha

    Sloppy Joes

    A Different Take on Sloppy Joes freshly ground chuck onions lots of garlic chilli sauce (degree of heat depends on kids' tolerance) soy sauce worcestershire sauce S&P tomato sauce or puree fresh bean sprouts Brown chuck, onions and garlic; add remaining ingreds except bean sprouts and simmer til very thick and deep red/brown. Stir in 3 or 4 fistfulls of bean sprouts and simmer until either soft or just heated through (dependent upon your kids' preferences of soft or crunchy) Our kid #1 preferred the sprouts soft and the mixture served on a soft roll; kid #2 liked the sprouts super crunc
  • Create New...