Hey, this is Megan and Cece with another one of our new fun-size episodes of Didn't I Just Feed You.

In these episodes, we'll take 10 to 15 minutes to dig into a single topic. We'll jump in and we'll jump out.

And of course, we'll continue the conversation in our listeners group. We're planning one a month.

Sometimes with both of us, sometimes just one of us, and even a guest thrown in from time to time,

and soon we'll be sharing how you can get another mini episode every month.

Super secret. Today, we're going to ask the question. What's the deal with citrus? What's the deal with citrus, Megan? what's the deal with citrus what's the deal with citrus me what is

the deal with citrus okay should we start by saying what citrus is a fruit wait say it again

i would you already started let's define citrus only joking because I think our listeners know like we're

talking about citrus fruit everything from our an everyday lemon to and

maybe more exotic is not the right word a more rare a Buddha hand

you know and in between yes because it's that time of year

where citrus is just like so so good and we're eating our fill of it and cooking with it

and we feel like maybe you should be too yeah yes okay so let's talk about mean, citrus is basically, when you're thinking about it in a

recipe, it's the acid. And by now, you guys probably know, right? Like the basic idea with cooking

is balancing or playing with the balance of salt, acid, fat, right? Yes.

So acid, a lot of times that can come from vinegar.

There are other sources, but citrus is a primary source of acid.

And it's what makes things taste bright, clean, crisp.

What other adjectives do you have? Well, I was just going to say that sometimes when you feel

like your food is underseasoned, but you don't want to add more salt, citrus is a thing that can just

enhance flavors that are already there. Yes. And it often adds like a little bit of sweetness,

too. It can, right? I mean, especially like the,

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