Frozen concentrated orange juice is diminishing from US shelves also, or at least in our area. People seem to not want to mix it with water, and ideally with a pure water. As shared, the Tang powder was popular in the 60's, and as I remember (though it may have changed) it was mostly all artificial (and tasted that way) with sugar and dye, and vitamin C or ascorbic acid. There was a fad through the 70's to make what was called "Russian Tea," which was powdered iced tea, Tang, and some spices like cinnamon with hot water. Occasionally you run across it in gift shops and on etsy, perhaps mostly for nostalgia. The other ingredients kind of temper the Tang taste. It isn't horrible, just odd.
Most medical offices keep small cans of orange juice as quick remedies for a drop in blood sugar and when people get faint with a procedure (or the person accompanying them gets faint watching a procedure). Even the acupuncture and chiropractic clinics have them on hand. Most diabetics are told to use hard candy, in part because it is portable, but the OJ is metabolized quickly, so typically works better. Too bad that heating really changes the taste, or you could have done a reduction. It seems like if there was a place that did smoothies or slushes, they would have something. Such as, if you lived here, it would be worth it to ask at an Orange Julius (which in our area are now tied into Dairy Queen). They use concentrations, though they wouldn't be exactly like OJ concentrate, perhaps closer than most other things discussed. Might be worth a call or stop to a healthy-drink place. Let us know how your (cake was it?) turns out. Best, Susan Reishus To unsubscribe send email to [email protected] containing the line: unsubscribe lace-chat [email protected]. For help, write to [email protected]. Photo site: http://community.webshots.com/user/arachne2003
