"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19...
> On Wed 29 Mar 2006 07:52:17a, Thus Spake Zarathustra, or was it Dee
> Randall?
>
>>
>> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
>> 28.19...
>>> On Wed 29 Mar 2006 01:31:15a, Thus Spake Zarathustra, or was it dee?
>>>
>>>>
>>>> Dee Randall wrote:
>>>>> Here is a picture of a citron from googling images for citron.
>>>>> http://www.tunedal.com/images/citron.jpg
>>>>>
>>>>> It looks quite similar to a lemon AFAIC.
>>>>> ***
>>>>>
>>>>> On p. 66 of Bugialli's book "Classic Techniques" two male hands are
>>>>> shown slicing up "a whole glaceed citron." Looks like something
>>>>> pretty big and it says, "Citron resembles a large lemon but is a
>>>>> different fruit in that it is larger, shaped like a quince, and has a
>>>>> rough thick skin. It is very popular in the Mediterranean and it's
>>>>> mostly used there and elsewhere for making glaceed fruit."
>>>>>
>>>>> Here is another link that has two pictures, both quite different
>>>>> http://www.hort.purdue.edu/newcrop/morton/citron.html
>>>>>
>>>>> Has anyone seen citron in any markets (here in the U.S.)?
>>>>> Thanks,
>>>>> Dee
>>>>
>>>> ..does look like lemon.. another pic:
>>>> http://www.foodsubs.com/Fruitcit.html
>>>
>>> Although citron in its raw state is quite yellow, when it is candied it
>>> has a distinct translucent slightly greenish color.
>>>
>>> http://tinyurl.com/en7v9
>>>
>>> I usually see it for sale in most supermarkets around the holidays, and
>>> it's most often sold diced, about 1/4-3/8". If it's not fresh, it gets
>>> quite hard. I think that's the characteristic that puts people off
>>> citron if they've never had it freshly processed.
>>>
>>> --
>>> Wayne Boatwright @¿@¬ _____________________
>>
>> And thanks for this link -- I see they have pictured a citron of the
>> Buddah's hand variety, vs. Bugialli's pictured one he was making glacee
>> out of, which was not Buddah's hand. I'm going to keep this link and
>> perhaps order from there sometime. I keep hoping I'll see one at the
>> Asian market, too at some time. Now I think I'll be able to recognize
>> one -- but I'd probably have a hard time dealing with its preparation.
>> Dee Dee
>
> I don't know if it's really worth the trouble of candying one's own
> citron,
> orange peel, and lemon peel. I know it certainly isn't worth my time. If
> good quality product is available, I would definitely not do it. Having
> said that, much of what is carried in the average supermarket during the
> pre-holiday season is really awful.
>
> --
> Wayne Boatwright Õ¿Õ¬

Pretty awful, indeed. It makes me (and DH) sick! I'm going to keep up my
watch for some - I always look in produce and other areas to see if someone
has imported some.

I agree with you regarding one's time. Some things are worth it -- some
not. I would have to perfect my recipe before adding citron. Then, of
course, how would one tell if the recipe was perfect if one didn't have
perfect citron? Hmmm -- another puzzlement.
Dee Dee