Brutkey

mossman
@mossman@social.vivaldi.net

@sortius@infosec.exchange @xgebi@hachyderm.io @skinnylatte@hachyderm.io
I have heard of cedrat in France, I also spend a lot of time in South East Asia where I enjoy the preserved rind of "Bhudda's hand" ... also a type of cedrat.

Yet in all my years in all my countries of residence, I have never seen those referred to as citron!

(just suprised, not disputing it)

mossman
@mossman@social.vivaldi.net

@sortius@infosec.exchange @xgebi@hachyderm.io @skinnylatte@hachyderm.io okay, I just pulled out the current jar of preserved Bhudda's hand rind and the stuck-on translation of the Chinese label has "fingered citron" on the ingredients. I live and learn...

sortius :Fire_Bisexual:
@sortius@infosec.exchange

@mossman@social.vivaldi.net @xgebi@hachyderm.io @skinnylatte@hachyderm.io yeh, I grew up in places like Cambodia, so citron was used a lot in meals.

Abalone steamed with citron is sublime. It's closer in flavour to lemongrass than lemon, very delicate, kind of like a makrut lime's flesh