Scott wrote:

> First off, where on earth are you getting Sevilles? I've had no luck
> finding them down here in NY.

I haven't seen them yet, but it is time to start looking if you are going
to make Seville Orange Marmalade. They are usually around for about a week
in January, so if I see them I grab them right away. The last time I turned
them down to look for a better deal the only ones I could find left
anywhere were half rotten.

Maybe we should have a Seville Orange Alert here. If anyone sees them on
sale, post a message to let us know to look out for them.


> I'll try using the FP on the peel next time (it's a PITA with a knife),
> but I prefer to supreme the pulp (much nice texture) and you can't do
> that in the FP.

Supreme? I am not familiar with that term. I just put mine in the FP with
the finest slicing blade. For the most part I get nice little fine cut
sized slices.