Sue Heward
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6h
Hello from Australia. I totally love your newsletters. My family run a 103 yr old fig and quince orchard- sun drying/chocolate enrobing etc etc. it’s hard work but also a dream. In the off season we dry citrus and persimmons. I’d love to know how to candy/confit clementines- I want to perfect this, is there a recipe you can recommend or experts I should reach out too. Thankyou Sue. Singing Magpie Produce.
jo ann stoddard
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5h
David - you’ve answered a vexing question!! On my first (of five so far) trips to Ireland with friends, July 1990, at the end of the trip one of us inquired about corned beef & cabbage and why we’d not seen it on the menu anywhere, was it just a family dish. Well, we ended up with 3 different waitresses trying to figure out what we were asking about, they volunteered “boiled bacon” as an idea - and we were left thinking it was just an upgrade the Irish immigrants had been able to find. One of us said: but 17million Americans eat it every day on St Patrick’s Day!! I’ve told this to many friends since then, and now I know: Kosher butchers! Thank you - mystery solved!