Comments on: An Awful Lot of Text for One Simple Recipe http://verysmallanna.com/2009/01/an-awful-lot-of-text-for-one-simple-recipe/ Glorifying My Miniscule Achievements Mon, 12 Dec 2011 05:46:26 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Lorraine @NotQuiteNigella http://verysmallanna.com/2009/01/an-awful-lot-of-text-for-one-simple-recipe/comment-page-1/#comment-340 Lorraine @NotQuiteNigella Tue, 17 Mar 2009 23:04:07 +0000 http://informalblathering.wordpress.com/?p=381#comment-340 They look fantastic! I also like these coated in chocolate :) They look fantastic! I also like these coated in chocolate :)

]]> By: Carrie Fields http://verysmallanna.com/2009/01/an-awful-lot-of-text-for-one-simple-recipe/comment-page-1/#comment-338 Carrie Fields Thu, 29 Jan 2009 02:30:15 +0000 http://informalblathering.wordpress.com/?p=381#comment-338 hey if u need to borrow a couple of pans from me u can, just let me know ;) hey if u need to borrow a couple of pans from me u can, just let me know ;)

]]> By: dragonlife http://verysmallanna.com/2009/01/an-awful-lot-of-text-for-one-simple-recipe/comment-page-1/#comment-337 dragonlife Tue, 27 Jan 2009 02:34:45 +0000 http://informalblathering.wordpress.com/?p=381#comment-337 Dear Anna! Greetings from Shizuoka, Japan! Keep your ornge peels inside a locked tin box with a "drier pouch" (you know, these things you find in every bicuits, sweets and so on packages!) Cheers, robert-Gilles http://shizuokagourmet.worpress.com/ Dear Anna!
Greetings from Shizuoka, Japan!
Keep your ornge peels inside a locked tin box with a “drier pouch” (you know, these things you find in every bicuits, sweets and so on packages!)
Cheers,
robert-Gilles
http://shizuokagourmet.worpress.com/

]]> By: informalblathering http://verysmallanna.com/2009/01/an-awful-lot-of-text-for-one-simple-recipe/comment-page-1/#comment-336 informalblathering Mon, 26 Jan 2009 12:31:53 +0000 http://informalblathering.wordpress.com/?p=381#comment-336 I think I just overcooked it, trying to get it up to the right temperature. I need to learn that in recipes like this, the actual cooking time is a little more important than the exact temperature on the rickety old (non-digital!) thermometer. I plan to put the un-lidded jar in some shallow hot water to melt the marmalade, then add it back to a pot with some extra water and cook it a bit more to thin it. From some casual research I did, that should work. I think I just overcooked it, trying to get it up to the right temperature. I need to learn that in recipes like this, the actual cooking time is a little more important than the exact temperature on the rickety old (non-digital!) thermometer. I plan to put the un-lidded jar in some shallow hot water to melt the marmalade, then add it back to a pot with some extra water and cook it a bit more to thin it. From some casual research I did, that should work.

]]> By: Carolyn Jung http://verysmallanna.com/2009/01/an-awful-lot-of-text-for-one-simple-recipe/comment-page-1/#comment-335 Carolyn Jung Mon, 26 Jan 2009 07:12:15 +0000 http://informalblathering.wordpress.com/?p=381#comment-335 Oh no, your Meyer lemon marmalade came out too thick? I wondered what caused that. I'd offer advice, but as you know, I am a former can-o-phobe and a total newbie at this. Your advice on using Cara Caras for candied rind sounds great. I've been wanting to make candied rind and was trying to figure out if I should use tangerines or Meyer lemons or what. Cara Caras sound like the perfect answer. Oh no, your Meyer lemon marmalade came out too thick? I wondered what caused that. I’d offer advice, but as you know, I am a former can-o-phobe and a total newbie at this.

Your advice on using Cara Caras for candied rind sounds great. I’ve been wanting to make candied rind and was trying to figure out if I should use tangerines or Meyer lemons or what. Cara Caras sound like the perfect answer.

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