hi !

i'm new in sf and a friend of mine is coming to visit me and he wants to eat a good 'traditional' hamburger and a good milkshake also. american cliché, you know...

is anybody has a suggestion about that ?

thanks for answering.

i used to live in Morocco and the lemons which are preserved weren't the same ones you use for juice (for lemonade or with fishes for example). those lemons were flattened at the ends (like on those picture here http://palaisdesdelices.canalblog.com...). morrocans call them 'beldi lemons' and they seem to be 'bergamot' ones. perhaps they preserve those ones because they can't use them in a different way.

bergamot lemons are those in use in moroccan cooking, for 'tagine' : they are candied (i'm not sure it's the good term...) in water and salt during 3 weeks.

thanks to bigwheel042, i've found seville oranges at 22nd and irving this morning. i've also taken some meyer lemons under advisement of gustavo. i'll also try my recipe with them after.

in fact, it's the first time i cook seville oranges and i was very surprised about the huge number of pips in those oranges. almost more seeds than pulp !!! is it always the case with this variety ?

by the way, thanks to everyone here ! orange marmelade and salted butter on toasts for breakfast... that's yummy ;-)

does that means it isn't the season now ?

hi !

i'm new in san francisco and i would like to know where it's possible to buy some bitter oranges (the ones you need to make some marmelade) in san francisco (or in the bay area).

thanks.