On Mon, 31 Jan 2005 14:20:42 -0500, "limey" >
wrote:

>
>"Rodney Myrvaagnes" wrote in message
>>>
>> I used the juice of two seville (sour) oranges in a sauce for a small
>> wild boar roast. Wife and I liked it very much and will do it again.
>>
>> Rodney Myrvaagnes
>
>Rodney, where on earth did you buy Seville oranges? I've been looking for
>them for years. Can you point me to a source?
>
I went to the store at the bottom of the apartment bldg I live in, in
NYC. I was looking through different baskets of oranges trying to
guess which would be best for zesting over the ice cream, and I came
on two Sevilles in a basket of something else, so I grabbed them.

The checkout woman recognized them because the screen said "seville"
when she rang them up. I don't think they come all the time, and I
don't even know where they came from.

The store really tries hard to please everybody. I get everything I
can from the Greenmarket, but I am really glad the store is there.
That is where I got the wild boar mini-roast. It was a D'Artagnan
import from Canada. I was looking for a way to use the insides of the
oranges when I came on that.

I know this isn't helpful. Maybe you could find them on the web?
Otherwise move to NYC.

If I had sevilles on a relaxed weekend I would be tempted to try Duck
a l'orange. The acid would cut the fat without making it sweet.



Rodney Myrvaagnes J36 Gjo/a


"We have achieved the inversion of the single note."
__ Peter Ustinov as Karlheinz Stckhausen