well hurry up!I do admit that I don't have a use for pith yet.
yeah you are
Build a man a fire and he's warm for a day. Set a man on fire and he's warm for the rest of his life.
What Julia Ate: Strawberry and Orange Pectin Jelly
This person saves a bowl of citrus pith and processes to extract the natural pectin.
Best use for citrus peels, though not very primal - infusing vodka. Mock limoncello is infused vodka with your choice of sweetener. You could even put some lemon juice in it to knock down the proof and give it some color.
But for the life of me, I can't find a good mimic for Campari - tastes like grapefruit and sour oranges, but I can't get it right. Fun trying though.
"Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine
Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.
I do eat the fuzzy jackets the kiwi are wearing... but only organic kiwi.
I also eat the pith out of good oranges. Bitter peels, though, no.
I also will eat the peel of squash, and of mangoes, we've had radish tops (best when small!), and garlic "scapes".
Female, 5'3", 49, Starting weight: 163lbs. Current weight: 135 (more or less).
I can squat 180lbs, press 72.5lbs and deadlift 185lbs
I dunno... I am still intrigued. As far as I have ever heard, tomatoes were considered a poisonous plant for a long time by Europeans before someone challenged that idea - can you imagine Italy without the tomato now!? And the same for the potato, too, for example. Perhaps Knifegill is in the vanguard of something here.
I have always wanted, personally, to know who first got the idea to eat some seafood sorts, especially the spiny urchin and the oyster. Think about it... (Though I do like oysters, even on the half-shell. Never tried sea urchin.)
Last edited by Crabbcakes; 12-26-2012 at 11:39 PM.