I'll bet you're a...

Navel Orange

Pollo Cilantro, since the Naval Orange has no seeds, the tree must be propegated by grafting. The parent Naval Orange tree in this country, that is, the first naval orange tree that was transplanted in the United States, is still alive and producing. Do you know where it is located?

Riverside California?

And if they continue to build houses and other developments in the Riverside area, it may become the only naval orange tree down there!

Yes, Riverside.

quote:

And if they continue to build houses and other developments in the Riverside area, it may become the only naval orange tree down there!

Very few remember why neighboring Orange County received its namesake. 40 years ago, theere were Naval Orange trees and other citrus as far as the eye could see. Likewise, Riverside and San Bernardino Counties had vast groves and vinyards.

Unfortunately, suburbs bring in more income than agriculture.

(Hope you don't mind a couple of ex Radiomen from the past participating in this forum.)

quote:

(Hope you don't mind a couple of ex Radiomen from the past participating in this forum.)

not at all, the more that participate,the more information that is shared,makes it interesting for everyone.

What is the definition of:

Green Shrimp?

Green Meat?

Green Shrimp? Raw shrimp of any species in the shell.

Green Meat? Do you mean the Chinese radish (?)

...gjd

Correct onthe shrimp, the green meat is in regard to beef, but that is a good answer.

Green beef: This is my guess is cattle (beef) that is raised on pasture grass or hay.

That's easy - meat from a seasick cow!

all good try's, one more hint, it has to do with the ageing process,any hunters out there? Think about how you process the game that you have killed before cooking and eating it.

Is the answer unaged meat? basically straight from the animal

that is basicaly the answer, more specific, Green meat refers to meat that hasn't gone thru rigor mortis.
Soon after slaughter, an animals muscles stiffen due to chemical changes in the flesh. This stiffness (rigor mortis) gradually disappears. softening takes 3-4 days for beef,less for small carcasses like veal,lamb, and pork. This softening is caused by enzymes in the flesh, Green Meat is meat that has not had enough time to soften. It is tough and relatively flavorless. since it usually takes several days to get to you from the slaughterhouses, this is not to much of a problem unless the meat is frozen in this state. I have purchased meat from the Navy that was frozen as green meat and it had to be the worst steak that I have ever had,tough as nails with no flavor!

I am an appetizer, and also used as a sauce for certain types of sandwiches. My ingredients include strained yogurt, pureed or finely diced cucumbers, garlic, salt and usually olive oil. Sometimes vinegar, dill, parsley or mint is added as well. In America, I am sometimes made with sour cream instead of yogurt. I am often served with bread as part of the first course of a meal. Though my name is Greek , similar or identical sauces are often found under different names in Bulgaria, Turkey, Iraq, and Iran -- to name but a few. You'll always find me on the table in most homes in Greece, where I add extra flavor to meats, breads and vegetables.

What am I?

Tzatziki---> yum

quote:

Originally posted by Jimmy_Z_:
Tzatziki---> yum

You got it right, including the "yum" part!

...gjd

Though I am not a member of the citrus family, I have been called their "little gem." I am believed to be native to China, and I was described Chinese literature in the 12th Century A.D. I have have been grown in Europe and North America since the mid-19th Century, mainly as ornamental trees and as potted plants, though I am edible and some say delicious ("skin and all!"). I am great for making jelly and marmalade. Need to add some zest to a salad? No more straining your knife skills by segmenting an orange. Just slice me into thin rounds and toss me in. Need to add acidity to a braise of pork, duck or lamb? Drop me in whole during the last 30 minutes of cooking. Need an easy dessert? Simmer me in sugar syrup until tender, and watch as I become translucent and deflate like a tiny tire as I cool; then serve me with cheese.

What am I?

Jujube (Chinese Date)?

Kumquat

Here's a good Kumquat-Jalapeno Marmalade from Bon Appetit to serve with pork or something:

(Can be made 1 day ahead. Cool, cover, and chill. Rewarm before serving.)

ingredients:
2 cups kumquats, stemmed, quartered, seeded
3 tablespoons vegetable oil, divided
4 small shallots, chopped (about 1/2 cup)
1 medium Granny Smith apple, peeled, seeded, chopped (about 1 cup)
3 tablespoons minced seeded jalapeño chiles, divided
1/2 cup dried apricots, chopped
3/4 cup water
3/4 cup sugar
3/4 teaspoon kosher salt

Prep:
Using on/off turns, finely chop kumquats in processor (do not puree). Heat 1 tablespoon oil in medium saucepan over medium-high heat. Add shallots, apple, and 1 tablespoon jalapeño. Cook until shallots are soft, stirring frequently, about 4 minutes. Add chopped kumquats, apricots, 3/4 cup water, sugar, and 3/4 teaspoon salt. Bring to boil, stirring until sugar dissolves. Boil until mixture thickens, about 6 minutes. Transfer marmalade to small bowl. Stir in remaining 2 tablespoons jalapeño.