SFist In The Kitchen: Dried Mandarins

We particularly liked this dust as a coating for Cointreau-flavored chocolate truffles, but we also enjoyed combining the Tang-colored spice with cayenne pepper to make a rub for seared ahi tuna, which we washed down with a bottle of North Coast Brewing Company's creamy Pranqster. We suspect the powder would work marvelously in scones or pancakes, but you should make some and send them to us so we can be sure. Lines and piles and sprinklings of flavorful dusts make frequent appearances as garnishes at The French Laundry, so don't forget about these dried mandarins when you want to serve a frou-frou dish.