J: lime: appropriate consistency: Again, J achieves a smooth flavor from when it first hits the tongue. Sweet, only mildly tart, fresh lime flavor. Eventually, though, (about 4th spoon) some bitter creeps in, a bit like the pith.

Color is a light green; something close to a fresh mint.

GV: lime: appropriate consistency: GV has a stronger flavor, but not as close to a lime as J gets. Less sweet, with a bit more tart. It’s lime-like… close enough, I guess.

Color is a dark clear green; perhaps a forest green or midnight green if there were such a color.

J wins on taste smoothness and accuracy, but a blend would seem to best create a lime gelatin product; perhaps 2:1 J:GV.

Both are good enough to have regularly, as folks may not want the sweetness J offers.

J: orange: appropriate consistency: smooth flavor, orange, almost a touch mild, but consistent and lasting through each spoon. Sweet, almost candy-like; just can’t place the flavor.

Color is a shade light of orange.

GV: orange: appropriate consistency: variable flavor, near empty to a slightly chalky, tart orange reminicent of Vitamin C chewables. The tart is late to the taste, and subsides moderately (quicker than J, but not abruptly). Tart, akin to the spray of an orange peel bent backwards, but not as robust: a 2D projection of that 3D flavor.

Color is a shade dark of orange.

With J being the definition, GV is about 80% of the way there. GV seems to taste like an old J recipe/blend; and with that, GV tastes like it has less sugar and more “orange flavor” despite the Nutrition Information being the same. The GV ingredients list seems cleaner. For flavor, J wins mainly due to flavor smoothness and consistency through each spoonful; GV is more sudden in the flavor coming on and again upon leaving/finishing.

But GV for $0.38 versus J for $0.52 … GV wins. A good compromise would be a blend (GV:J): 1:1 (for 4cups) or 3:1 (for 8cups) depending on the quantity made. Will post the results of that test.

NEXT EPISODE: Lime, and then cherry. Separately, not blended. The blend coming up is the J:lemon+lime, but the aforementioned qualification has prompted a cherry+lime test soon!

Rico’s is worth the trip to the south end.

A close second is House of Pizza, across from Gatorland.
http://www.orlandohouseofpizza.com/

While I have enjoyed Pizzeria Valdiano and Mellow Mushroom, Rico’s is tops. Though, in all honesty, Mellow Mushroom has no competitor, as it’s in a different category: gourmet non-traditional wacky-neat-flavor pizzas.

Kudos do go out to Pizza City in Kissimmee. That is good pizza.
Google map
UrbanSpoon entry

For ClearChannel radio station links for their 50% off deals, this is a list of stations for the Orlando area: [link]

Orlando Sentinel also offers dining deals: [link]

Reservations by phone (407-903-8196) or email (gpage@mail.ucf.edu)

(Excerpted from WDBO article: http://wdbo.com/localnews/2009/02/rosen-students-provide-bargain.html

Event website: http://www.hospitality.ucf.edu/dcs/

UPDATE: 090212: As of today, all sessions are sold out for this spring series.

Use a stainless steel skillet.
Add ground pepper, red pepper flakes, kirkland no-salt seasoning, and salt to the bottom of the pan.
Set temp on 7.25, 5-7min later, add pork chops to pan.
Season top of pork chops with ground black pepper and ground white pepper.
Flip pork chops after 13min; they should not be sticking to the pan.
Once flipped, cook for another 12min.

Remove from the heat and place pork chops on a plate to rest.
Serve in 10min (once rested).

—-
Goes well with:
-tzatziki
-hommus
-hot sauce
-brie
-In a sandwich (the whole chop with a slice of brie and hot sauce on Publix chicago rolls! My favorite!)

Add 1 jar Eucavani Pomodoro Sauce. Stir to mix. Add 1/2 (sauce) jar of half&half, 1/4 jar of 1% lactaid milk. Stir immediately to prevent milk/cream curdling. Stir regularly (every 3min; keep the stuff from settling). Drop in 1/4 small head of garlic, raw, sliced.
Temp: 5.5(10min), 5(5min), 4(5min), 3.5(5min), 2.5-3(10min) (times are estimates; just keep turning things down to keep it cooking, but not over cook or burn off too much water; trying to time it to match it with when the pasta is done)
Cook for at least 30min.

Wash 1lb fresh spinach.

Bring water up to a boil and keep at a rolling boil. Add rogatoni. Box cooktime to al dente is 14min. Cooked 10min, then drained. Just a thin white line left.

Add 1tbsp olive oil to the pasta pan, heat on 6. add the rest of the garlic to the oil; cook for 3min or till done (just sauteing here) (as soon as it starts to smell a little nutty or dark(er), add 3/4 can of mandarin oranges, no sauce. Then add the spinach, and toss. Once homogeneous, add pasta, toss again. Then add sauce and mix completely.

Done.
Probably doesn’t need it, but can be served with grated pecorino romano.

——–
This one got rave reviews from the fam.

Add 1 jar Eucavani (tomato basil?) sauce per 1-2lbs ground beef. Stir. Add 1/2 jar of 1%milk. Add 5 shots of tobasco. Cook on 4.5-5.5 for 20-30min, stirring occasionally, making sure nothing is sticking to the bottom. It’s ok if it reduces too much, we’ll add some pasta water later (by not fully draining the pasta).

Start boiling the water for pasta. It takes about 15min anyway, and the
pasta will take 2-3min less than the box says, so… start.

While the sauce is cooking thaw 4 aidell’s sausage links (chicken and apple flavor this time). Cut on bias about 1/4″ thick slices, and start browning in their own pan on 6-7. slightly blacken on each side; the char brings out the flavor. When done on both sides, reduce heat to 4, clear the middle of the pan and dump in 1-1.5 cups of raisins. Continue cooking for 2min, then add half a can worth of Del Monte Gold pineapple chunks, some juice is ok to deglaze the pan. Mix and cook another 8min.

Have cleaned at least 1lb of fresh spinach.

By this time, the water should be boiled. Add the pasta and cook until there’s just a little white left when you bite into the pasta.

When done, drain the pasta into a colander. Leave it in the colander as you put the pasta pot back on the stove. Turn that burner off. Put the spinach into the pot and let (blanche, is it?) (the leaves turn greener and wilt. Ah, wilt, maybe that’s what it’s called.) wilt. This should take about 2min. Add the pineapple/sausage/raisin mix into the pan with the spinach. Fold in until uniform. Add the pasta. Fold again. Finally, add the sauce and fold/stir until uniform.

Serve with grated parmesan or pecorino romano.

I think that’s it!