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Peel lemon; reserve peels. Squeeze juice from lemon to equal 3 tablespoons. Peel grapefruit; reserve peels. Reserve grapefruit flesh for another use. Combine sugar, tamarind puree, lemon juice, lemon peels, and grapefruit peels in a medium saucepan. Bring to a simmer over medium, and cook, whisking constantly, until sugar is dissolved, about 2 minutes. Remove from heat, and let cool completely before using, about 30 minutes.
A venerable Belltown restaurant space gets a bright new occupant. ► And don't miss our roll call of the year's best new restaurants. Bangrak Market A rainbow of plastic baskets imported from Thailand—in quantities large enough to puzzle customs officials—hang from the cavernous Belltown ceiling, a reflection of the vibrancy happening on a huge menu.
As a journalist, you can create a free Muck Rack account to customize your profile, list your contact preferences, and upload a portfolio of your best work.
