On Mon, 12 Oct 2015 12:36:06 -0500, "cshenk" > wrote:

> sf wrote in rec.food.cooking:
>
> > On Mon, 12 Oct 2015 11:26:04 -0500, "cshenk" > wrote:
> >
> > > Here's one I love but doesnt sell in the USA. Calamansi powder.
> > > Calamansi is a citrus of the eastern Asia area. It's not a lemon
> > > or a lime or even really a lemon/lime but that's as close as you
> > > can get to it. Love it with fish.
> >
> > I know what calamansi is and can get it fresh. Haven't seen the
> > powder, but haven't looked for it either. I went on a hunt for yuzu
> > recently and now have a tube of the paste. Ingredients are yuzu
> > orange, green chili pepper, salt & sake.
>
> Havdent found it fresh here but I do have a single site i can get the
> powder at. Not the drink stuff, but the whle powder. Great stuff with
> fish and other seafoods!
>

I'm not very good when it comes to cooking fish, Could I use fresh
juice the way you use powder... if so what do you do? I see
calamansi juice and a dash of fish sauce suggested. That combo is
supposed to work with pork chops and beef ribs too. Pork, I
understand. Beef, not so much.


--

sf