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(The Daily Green)   Fark Food Thread: You have a taste for the citrus tang and the natural acids.. so break it out. Citrus flavors go well in all sorts of things and can really help balance out dishes. But what to use? How? Why? Show us the goods   (thedailygreen.com) divider line 109
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1451 clicks; posted to Main » on 29 Aug 2013 at 5:00 PM (51 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-08-29 02:58:22 PM
I often inject my food with naturally produced digestive enzymes and stomach acids so I can extract the predigest food later on.
 
2013-08-29 03:03:00 PM
A bathtub full of citric acid can really increase your hooker burial real estate.
 
2013-08-29 03:04:03 PM
I use limes to make margaritas.
 
2013-08-29 03:08:10 PM
Back when it was cheaper than other alternatives, Real Lemon packers were great. Having had once passed a kidney stone (I was screaming, the better two thirds was laughing her head off while trying to help).  The cost from the company is now well over any other alternative except when going on a plane.
 
2013-08-29 03:09:58 PM
1) Get a wooden reamer for the juice.  Ream over a strainer and a bowl to eliminate seeds and thick pulp.
2) Get a microplane zester for the rind.  Wash fruit thoroughly before zesting (even organics) to get the wax off.

General rules:
Substitute lemon juice for vinegar in salad dressings and marinades 1:1
Use zest sparingly, and add near the end of the cooking process to prevent bitterness.
If you make a soup and it tastes bland, use lemon juice instead of salt to perk it up.
Lemon juice can also be used to perk up commercial spreads and dips (hummus, sour cream dip, etc) that are bland, too sweet, or too thick.

Buy citrus fruit that is heavy for its size - you want smooth-skinned lemons without the thick pith.
Do not store citrus fruit in the refrigerator - they juice much easier at room temperature.
 
2013-08-29 03:11:34 PM
Sorry - meant for drinking water in my last post. To reduce the chance of stones.
The packets used to be affordable, they no longer are. Just for travel.

Lemon juice locally is $1 for two weeks worth of water. The "pure lemon" for the same thing is close to $40.
 
2013-08-29 03:15:17 PM
Orange juice combined with worcestershire sauce, garlic, chipotles in adobo sauce, butter, and cilantro make for a good poaching liquid for easy shredded chicken tacos (Cook's Country, September 2009)

The recipe later reduces the liquid down to make a sauce, adding mustard and a fresh dose of cilantro at the end.

I usually double the orange juice and worcestershire sauce in the recipe. I find that the liquid reduces too much while poaching the chicken and can burn in the pan.
 
2013-08-29 03:15:57 PM

exvaxman: Sorry - meant for drinking water in my last post. To reduce the chance of stones.
The packets used to be affordable, they no longer are. Just for travel.

Lemon juice locally is $1 for two weeks worth of water. The "pure lemon" for the same thing is close to $40.


Why can't you just drink plain water?
 
2013-08-29 03:17:07 PM
There was an email that was sent from a natural fruit nut job a while ago that said to clean lemons, then freeze them, then put them into a blender (whole thing, skin, pulp) for the real health.

Once again, when the "real lemon" packets were affordable, they were great.
 
2013-08-29 03:17:46 PM
Remember the good ol' days when fruits knew their place and stayed in the dessert section? I miss those.
 
2013-08-29 03:19:18 PM
I dunno, I've been on a preserved lemon kick. Salt them up, throw some cinnamon, black peppers, hot peppers, bay leaf, cloves, coriander, whatever trips your trigger and put them in a mason jar and forget them for a month.

Goes great with couscous and chicken dishes.
 
2013-08-29 03:20:22 PM
FrancoFile;
Due to my system, I need to have acid for plain water.
Hope you never pass stones.
 
2013-08-29 03:22:57 PM
I make a pretty decent tequila lime chicken and rice.  I usually use two or three and two or three shots of tequila depending in the amount of chicken breasts and sort of saute them with minced onion and garlic and a little salt and pepper.  Then with the rice I usually add a the juice from one lime.  I have the exact recipe at home but cant get to it now because I am working, but you get the idea.
 
2013-08-29 03:25:38 PM
 
2013-08-29 03:25:44 PM

exvaxman: FrancoFile;
Due to my system, I need to have acid for plain water.
Hope you never pass stones.


Thought you were one of the those weird "I hate the taste of water" people.  Nevermind.

I'd think you could just get a small squeezebottle (like for eyedrops) and fill that up with lemon juice if you're going to be in a restaurant.  Juice a bunch of lemons every weekend, refill the bottle in the morning. Have you tried that?
 
2013-08-29 03:29:30 PM

FrancoFile: 1) Get a wooden reamer for the juice.  Ream over a strainer and a bowl to eliminate seeds and thick pulp.



Chuck the wooden reamer and get one of those fantastic Mexican lemon, lime, or orange presses. I just go with the lemon press, which can handle everything smaller than a grapefruit. I first learned the value of this when making margaritas for a party of 50.
 
2013-08-29 03:42:33 PM

brap: FrancoFile: 1) Get a wooden reamer for the juice.  Ream over a strainer and a bowl to eliminate seeds and thick pulp.


Chuck the wooden reamer and get one of those fantastic Mexican lemon, lime, or orange presses. I just go with the lemon press, which can handle everything smaller than a grapefruit. I first learned the value of this when making margaritas for a party of 50.


I'll bet you I can ream faster and more completely than you can press.
 
DGS [TotalFark]
2013-08-29 03:55:00 PM

FrancoFile: I'll bet you I can ream faster and more completely than you can press.


That's hot. Wait. what?
 
DGS [TotalFark]
2013-08-29 03:56:49 PM
I was surprised just how much it livened up a salad to include wedges of orange or grapefruit in with the rest of the standard fare. I'd ignored fruit in salad with a roll of my eyes for a long time. Looking back? That was dumb of me.

/that said, I can eat lime straight and be quite happy with that. yum
 
2013-08-29 04:06:28 PM

FrancoFile: I'll bet you I can ream faster and more completely than you can press.


That's what she said.
 
2013-08-29 04:11:37 PM
Grilled slices of lime/lemon with sugar and rosemary or salt and chili and i use it as a layer in a kabob or chop it up and put it on brown rice. YUM.
 
2013-08-29 04:11:38 PM
Does it count if my nuts taste like vinegar?
 
2013-08-29 04:14:52 PM

DGS: FrancoFile: I'll bet you I can ream faster and more completely than you can press.

That's hot. Wait. what?


brap: FrancoFile: I'll bet you I can ream faster and more completely than you can press.

That's what she said.


Wow.  I didn't even realize how perfectly dirty that sounds until I saw these posts.

/do I Fark too much?
//or do I Fark too little?
 
2013-08-29 04:35:53 PM
Well, let's see now...

There's healthy orange chicken:
farm6.static.flickr.com
Slow roasted garlic and lemon chicken:
farm8.staticflickr.com
Pad Thai (served with lime so it totally counts):
farm6.staticflickr.com
 
2013-08-29 05:02:38 PM
Any citrus juice is a great base for a marinade.  Ceviche would taste like ass without it.
 
2013-08-29 05:02:50 PM

RexTalionis: I often inject my food with naturally produced digestive enzymes and stomach acids so I can extract the predigest food later on.


I thought I was the only one.
 
2013-08-29 05:04:22 PM
www.3wishes.com
 
2013-08-29 05:05:32 PM
Cocktails, cocktails,and more cocktails, subby. Real ones, not oversweetened frilly drinks. Quite a few are based around Spirit/Citrus (lemon or lime)/Liqueur.
 
2013-08-29 05:06:26 PM
Mojo everything.
 
DGS [TotalFark]
2013-08-29 05:06:48 PM

cptjeff: Cocktails, cocktails,and more cocktails, subby. Real ones, not oversweetened frilly drinks. Quite a few are based around Spirit/Citrus (lemon or lime)/Liqueur.


Gimme a vodka gimlet anytime.
 
2013-08-29 05:07:40 PM

Pork carnitas.



i865.photobucket.com
i865.photobucket.com
 
2013-08-29 05:09:18 PM
upload.wikimedia.org
 
2013-08-29 05:10:23 PM
Have had serious avocado cravings lately. Very generous squeeze of lemon or lime juice, sprinkle of sea salt, freshly ground black pepper.
 
2013-08-29 05:14:03 PM
I drink pineapple juice, but I'm not going to show you my goods.
 
2013-08-29 05:17:05 PM
Kale chips: 1.5 T of olive oil, 2 T of lime or lemon juice, 2 or 3 T of nutritional yeast, 1 T of Cholula Lime dry seasoning, 1 T of granulated onion, 2 or 3 large bunches of kale

Strip the kale off of all the tough stem bits, wash well and dry. Put in bowl, pour over oil and juice, massage the leaves well until coated. Then sprinkle in most of the dry ingredient, massage again, add the last remains of the dry ingredients, massage again.

Put on dehyrdator trays, sprinkle some extra dry stuff (granulated onion is nice). Dehydrate at 135 deg F until completely dry (several hours). I tend to rearrange the racks but don't bother to flip the leaves. And you can stack the trays to the brim with kale. It shrinks.

Let the chips rest in a bag overnight to age the flavors. Amen.
 
2013-08-29 05:17:50 PM

DGS: cptjeff: Cocktails, cocktails,and more cocktails, subby. Real ones, not oversweetened frilly drinks. Quite a few are based around Spirit/Citrus (lemon or lime)/Liqueur.

Gimme a vodka gimlet anytime.


Just so long as you make it with real lemon juice and simple rather than with the lime syrup. I also add absinthe, but that's not part of any recipe, just my only little twist on it.

\I also use gin, like a civilized person.
 
Bf+
2013-08-29 05:19:52 PM
Orange juice does great in a brine, whether it be for chicken or pork.
Pan frying chicken for tacos?  Marinade in a cup of lemonade (with spices / oil, etc.) first, then pour all of it in, simmer until the liquid is gone.
 
2013-08-29 05:20:48 PM
 
2013-08-29 05:21:30 PM

FrancoFile: brap: FrancoFile: 1) Get a wooden reamer for the juice.  Ream over a strainer and a bowl to eliminate seeds and thick pulp.


Chuck the wooden reamer and get one of those fantastic Mexican lemon, lime, or orange presses. I just go with the lemon press, which can handle everything smaller than a grapefruit. I first learned the value of this when making margaritas for a party of 50.

I'll bet you I can ream faster and more completely than you can press.


Please, go on.
 
2013-08-29 05:23:55 PM
i must be one of the few people who really don't like Citrus as an ingredient

seems to overpower most of the other flavers
 
2013-08-29 05:24:17 PM
When I was a kid I wanted to be an astronaut because I heard that they got all the 'tang they want...
 
2013-08-29 05:24:24 PM

FrancoFile: brap: FrancoFile: 1) Get a wooden reamer for the juice.  Ream over a strainer and a bowl to eliminate seeds and thick pulp.


Chuck the wooden reamer and get one of those fantastic Mexican lemon, lime, or orange presses. I just go with the lemon press, which can handle everything smaller than a grapefruit. I first learned the value of this when making margaritas for a party of 50.

I'll bet you I can ream faster and more completely than you can press.


Hey everybody! It's  pithing contest!

/Breville represent!
 
2013-08-29 05:25:11 PM
Fark Food Thread: You have a taste for the citrus tang

Dammit, I read that as "clitoris tang", and came here expecting a completely different thread.
 
2013-08-29 05:25:49 PM

exvaxman: FrancoFile;
Due to my system, I need to have acid for plain water.
Hope you never pass stones.


i43.tinypic.com
Yup.
 
2013-08-29 05:25:59 PM
One of my favorite pork recipes is a "Cuban Style" roast pork loin that uses both Orange, Lemon and Lime juices. It's awesome!

sphotos-a.xx.fbcdn.net
 
2013-08-29 05:26:11 PM

brap: I dunno, I've been on a preserved lemon kick. Salt them up, throw some cinnamon, black peppers, hot peppers, bay leaf, cloves, coriander, whatever trips your trigger and put them in a mason jar and forget them for a month.

Goes great with couscous and chicken dishes.


Good call!  SO this.
Got some (without the spices) been preserving for the past 6 months.
Loves me some Morroccan chicken.
 
2013-08-29 05:28:25 PM

DeadGeek: Fark Food Thread: You have a taste for the citrus tang

Dammit, I read that as "clitoris tang", and came here expecting a completely different thread.


You never would have found that thread. I never have.
 
2013-08-29 05:30:07 PM
TheShavingofOccam123:Hey everybody! It's  pithing contest!

/Breville represent!


It's more of a pithing match.

Itth like John Henr with a  lithp.
 
2013-08-29 05:30:35 PM

TheShavingofOccam123: DeadGeek: Fark Food Thread: You have a taste for the citrus tang

Dammit, I read that as "clitoris tang", and came here expecting a completely different thread.

You never would have found that thread. I never have.


Actually, now that I think about it, "clitoris tang" sounds like a supplement for lesbian astronauts.
 
2013-08-29 05:30:44 PM
I find the juice of a red grapefruit really balances out a nice mug of tequila.
 
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