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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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1449 clicks; posted to Main » on 29 Aug 2013 at 5:00 PM (47 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



109 Comments   (+0 »)
   
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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.
 
2013-08-29 05:30:46 PM

FrancoFile: 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?


If you want that sour kick, citric acid is cheap. 1/4 to 1/2 tsp in a quart of water. If you want a further lemon or orange kick, a couple drops of pure lemon or orange extract. I buy 5 lb for $18. It also is great for cleaning if you have hard water and dissolves lime scale better than CLR and without the lingering smell if you use vinegar. Don't worry about industrial or food grade. Only difference is size of the crystals so you have to stir a little longer if you get industrial.
 
2013-08-29 05:33:33 PM
I have a juicer and go through regular periods where I just juice -well, I recommend using lemons in any juice if you want to crap for an entire day.

Thank you, that is my contribution to the thread.
 
2013-08-29 05:34:04 PM
It seems a little silly, but this is a big hit every time I make it:
http://www.youtube.com/watch?v=gO8EiScBEjA
 
2013-08-29 05:34:42 PM
Blend silken tofu.
Add dashed of lemon juice and mix until you get just the right tang.

Use as a sour cream substitute in dips/dressings.

low fat, high protein, and my wife who can't stand tofu can't tell the difference.
 
2013-08-29 05:35:49 PM
Slice thinly 6 or so lemons.
Season chicken pieces (skin on if you are brave) liberally with salt and pepper.
Brown up chicken nicely over med heat.
Layer lemon slices to completely cover chicken, reduce heat to med low.
Cover.
Pour yourself some Chardonnay.  Enjoy for 45 minutes.
Remove lid.  Remove lemon rind and discard.
Remove chicken, reserve in oven on warmed plate.
Increase temp of pan to Hi.
Season juices in pan, squeeze in some lemon juice.  Half a lemon is all it usually takes.
The pan will de-glaze as you stir.
Remove from heat when sauce has reduced to your liking.
Add a few pats of butter and stir.
Check seasonings and adjust as required.
Pour over chicken.  Pour some more Chardonnay.
Enjoy one of the easiest yet best chicken dinners ever!
/you're welcome
 
2013-08-29 05:36:15 PM
I've been contemplating using mandarin and ginger salad dressing as a marinade for chicken. Gotta figure out what else to have with it though. Any suggestions?
 
kth
2013-08-29 05:37:00 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.


We're just about ready to open up our first try at preserved lemon. We had it in a vinaigrette a few weeks ago, and decided we had to make it right that moment.

We just opened the first batch of pickles from the other canning we did that day, and they are awesome.
 
2013-08-29 05:40:09 PM

69gnarkill69: Any citrus juice is a great base for a marinade.  Ceviche would taste like ass without it.


Citrus acid is what does the "cooking" in ceviche, so... yeah.

I often squeeze citrus into my cocktails.
 
2013-08-29 05:41:09 PM
Tomatillos added about equal parts to green chiles in green chile stew
 
2013-08-29 05:42:15 PM

kth: We're just about ready to open up our first try at preserved lemon. We had it in a vinaigrette a few weeks ago, and decided we had to make it right that moment.

We just opened the first batch of pickles from the other canning we did that day, and they are awesome.


It's easy and they last for months, everyone should have them around especially when you find a great batch of lemons.  Now if I could just get my hands on a decent tagine I'd be off on the road to Morocco.
 
2013-08-29 05:42:42 PM

dopekitty74: I've been contemplating using mandarin and ginger salad dressing as a marinade for chicken. Gotta figure out what else to have with it though. Any suggestions?


Basmati rice using orange juice, perhaps?

/pair that with a nice Reisling or Gewertztraminner (possible spelling error)
 
2013-08-29 05:44:09 PM
Fresh lemon zest with my fresh bread crumbs makes a great crust for chicken cutlets.

My favorite use of citrus is probably to help balance heat/spice.
I love a mango/papaya salsa with fresh squeezed OJ to go with Jerk chicken.

And my all time favorite, mojo de ajo.  Tons of garlic, good olive oil, slowly bake for an hour,smash garlic and squeeze about 4-5 limes.  It goes good on everything.  Especially a good cut of fish. Snapper, bass....
 
2013-08-29 05:44:22 PM
Here's a good recipe for this time of the year when you have a ton of Zucchini and have run out of ideas for what to do with it.

Cream of Zucchini

1/4 Cup water
3 Cups Peeled Zucchini, Diced
1/2 Sweet Onion, Diced
1/2 Teaspoon Salt
1/4 Teaspoon Dill
2 Chicken Bouillon Cubes
1 Tablespoon Butter
1 Teaspoon Sugar
1 Teaspoon Lemon Juice
1/4 Cup Sour Cream
1 Tablespoon Flour

In a saucepan, combine the Water, Zucchini, Onion, Salt, Dill, and Chicken Bouillon Cubes. Cover and simmer until the Zucchini starts to completely fall apart.

Add the Butter, Sugar, and Lemon Juice. If you want a super creamy consistency, go ahead and hit the soup with your immersion blender. (I like leaving the Onions intact and Zucchini pretty much falls completely apart just using a whisk)

Stir the Flour into the Sour Cream to combine, and then slowly add the mixture while stirring constantly to prevent lumps. Continue to stir until the soup thickens.
 
2013-08-29 05:46:31 PM

brap: kth: We're just about ready to open up our first try at preserved lemon. We had it in a vinaigrette a few weeks ago, and decided we had to make it right that moment.

We just opened the first batch of pickles from the other canning we did that day, and they are awesome.

It's easy and they last for months, everyone should have them around especially when you find a great batch of lemons.  Now if I could just get my hands on a decent tagine I'd be off on the road to Morocco.


With all due repect, I have made many Morroccan dishes, includung slow cooked Morroccan chicken with dried fruits and preserved lemon.  Never once used (or needed a tagine).  A simple deep skillet with a domed lid works just fine.  Save your money for some nice wine to go with it.

/red
 
2013-08-29 05:49:39 PM
Once I got one of those citrus press things, I stopped buying bottled citrus juice ever.  Just got a bunch of the generic squeeze bottles from the local restaurant supply and fill them with lemon/lime/orange to have on hand whenever I need.

I like a little fresh lemon in a big glass of tomato juice.  Lime juice goes in a lot of recipes.  In fact, here's one that I do as long as it's grilling season.  When the kids were younger I asked them to help me name it, and we settled on "Summer Chicken" because the jokes was that summer didn't start until this dish had been cooked outside:

Summer Chicken
1 Cup dark soy sauce
1/4 Cup white vinegar
3 Tbsp lime juice
1 Tbsp sesame oil
1 tsp. ground ginger
1 tsp. onion powder
1/2 tsp. ground white pepper

Mix together and use to marinate about 4-6 chicken pieces (bone-in/boneless, your choice).  Keep in the marinade about four hours.

Grill chicken over direct heat.  You'll go against conventional grilling wisdom here--turn frequently and baste liberally with remaining marinade (or make another half batch if the thought of raw chicken goobers is scary).  You want a caramelized layer of salty goodness all over the outside of the chicken.
 
2013-08-29 05:50:38 PM
Couple chunks of key lime in my gin and tonic.
 
2013-08-29 06:00:34 PM
This is all really good stuff. I'm putting together a small cookbook on the side in my spare time and using all this stuff is way easier than researching my recipes.

So, thanks.
 
2013-08-29 06:01:58 PM
As far as drinks go, my margarita is the primal zen approach.  3 parts tequila, 1 part fresh lime, 1 part orange liquor.  Add to a shaker filled with ice, in goes a pinch of salt and a small squirt of syrup, shake and serve over ice.

 For times when I want that spicy kick in the teeth, here is my bloody Mary mix:

Bloody Mary Mix
3/4 C. Franks Red Hot
1/2 C. worcestershire sauce
3 Tbsp white vinegar
4 Tbsp. onion powder
2 Tbsp celery salt
3 Tbsp garlic powder

To a shaker filled with ice, add 3 oz. tomato juice, 1.5 oz. black pepper infused vodka*, 1 oz. fresh lemon juice, and about a tablespoon of the above mix.  Shake and strain into a collins glass.

Black Pepper Vodka
1 bottle vodka
2 Tbsp. lightly cracked black peppercorns

Open bottle of vodka.  Draw off about two shots worth.  Toss back to toast your sense of adventure.
Add peppercorns and seal the bottle.  Leave it alone for 2-3 weeks.
After time passes, strain the peppercorns out and return the tasty goodness back to the bottle.
Use in spaghetti sauce, bloody mary cocktails, or as a nasty party trick
 
2013-08-29 06:03:45 PM
I am, by my own admission, a lousy cook. I prefer simple recipes that are pretty difficult to screw up.

My favorite boring concoction using lemon:

One cup of cooked white or brown rice
One 6 oz. can of water-packed tuna, drained
One half fresh lemon
Fresh or dried dill
Pepper

Mix tuna with cooked rice, heat in microwave for a minute, then squeeze lemon all over it & mix it up again. Add dill & pepper to taste. Add a little grated parmesan cheese for extra tang.

Sometimes I'll make this using chopped-up, cooked chicken, add a little butter or margarine, and substitute garlic powder and oregano for the dill.
 
2013-08-29 06:04:51 PM
If I made lime peanuts they would be awful.

If any American company tried to sell me such a thing I'd think "Lime Jolly Rancher" and walk away.

But...

I had lime peanuts at a hotel bar in Tijuana and was in love.
Lesson: if Mexicans are cooking with lime, order two of whatever the hell it is because it's going to rock!
 
2013-08-29 06:08:04 PM
The only citrus I use is for rum and cokes.
 
2013-08-29 06:17:46 PM
 
2013-08-29 06:21:04 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.


http://hungrytigress.com/2010/03/perserved-lemons-spiced-2-ways/
 
2013-08-29 06:31:59 PM
Get yourself some nice, chunky salmon filets. Cook 'em in a pan with a 50/50 mix of fresh squeezed orange and lemon juice (about 1/2" deep) until the juice is just a sticky mess in the bottom of the pan. Deglaze the pan with a good rice wine, serve over jasmine rice with the wine/juice sauce poured on top.

It's sweet, it's sour, it's fishy, it's delicious.
 
2013-08-29 06:39:32 PM
lemon and chicken is very good

lemon and fish likewise.

just chop 'em up, peel and all, and throw 'em on top your fish or chicken with some garlic and olive oil all wrapped up in aluminum foil of love and throw that on the grill until it's done
 
2013-08-29 06:40:10 PM
I always add a minimum of 2 T lemon juice when making apple pie filling
 
2013-08-29 06:41:41 PM
Cliantro Lime Grilled ChickenRecipe By :Nordstrom CookbookServing Size : 4 Preparation Time :0:00Categories : Poultry Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 each boneless chicken breasts 1/4 cup lime juice 1/4 cup olive oil 3 cloves garlic -- minced 2 tablespoons cilantro -- chopped 1 1/2 teaspoons brown sugar, packed 1 1/2 teaspoons kosher salt 1 teaspoon ground cumin 1 teaspoon ground black pepper 1 1/2 cups salsa 1 cup sour creamPlace chicken breasts between sheets of plastic wrap and flatten with a hammer to about 1/2 inch thick. Combine the lime juice, olive oil, garlic, cumin, salt pepper, cilantro and the brown sugar together in a bowl and pour into a gallon plastic bag, Add the chicken and marinate for 1 to 3 hours before grilling them. Grill for 1 1/2 minutes and rotate 90 degrees for another 1 1/2 minutes. Flip over and do the the same thing on that side. Total cooking time 6 to 7 minutes.Place chicken on a platter, spoon salsa on each breast and then some sour cream.
 
2013-08-29 06:51:21 PM

Rhino_man: Get yourself some nice, chunky salmon filets. Cook 'em in a pan with a 50/50 mix of fresh squeezed orange and lemon juice (about 1/2" deep) until the juice is just a sticky mess in the bottom of the pan. Deglaze the pan with a good rice wine, serve over jasmine rice with the wine/juice sauce poured on top.

It's sweet, it's sour, it's fishy, it's delicious.


One of my go-to preparations for salmon is the parchment pouch, or en papillote.  Get some baking parchment, cut into pieces a bit more than twice the size of the fish (use 3 oz. fillets for this method).

Place the salmon skin-side down on the parchment.  Cover with thin slices of orange, lemon and sweet onion.  Drizzle a bit of lemon juice over the whole thing.  Salt, pepper, dill.  Close the parchment over the whole thing.  hubie would say there's a fancy fold you can do on it to seal it up, I just do a simple lip fold and staple the sucker shut.  Brush a little oil over the top of the pouch.

Place the pouch on a flat baking sheet and slide into a 425 deg F oven for about 10-12 minutes.  Tear open and enjoy
 
2013-08-29 07:13:10 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.


For what it's worth... if you find a clitoris thread, it's probably not the clitoris you've found.
 
2013-08-29 07:16:22 PM
Coleslaw! Whatever slaw you're making with a mayo/vinegar base, just add 1-2 tablespoons of finely grated rind from an orange/tangerine. The rasp grater the other poster linked to is perfect. It adds a great flavour, especially after sitting for a couple of hours in the fridge.
 
2013-08-29 07:16:30 PM
Lemon braised artichoke hearts with fresh thyme and garlic: 1/4 c olive oil, zest of one lemon, juice of 2 lemons, 2 cloves minced garlic, 1 t fresh thyme leaves, 1 can drained halved artichoke hearts, 1/2 t salt, pepper to taste. Mix in glass baking dish, cover with foil, 350 for 30 minutes. Great with pasta, tossed with parmesan and wilted
spinach and a little chicken stock. Also good on grilled flatbread.
 
2013-08-29 07:20:47 PM

special20: Does it count if my nuts taste like vinegar?

You probably have a yeast infection of some kind.
 
2013-08-29 07:25:34 PM
the Mexican bartenders at Margaritas throw a lime in my glass of Dos Equis Amber.
 
2013-08-29 08:02:25 PM
Whiskey Sour:
* Whiskey (Bourbon, whatever)
* Orange Juice
* Lemon Juice
* Crushed ice
* sugar/syrup (optional to taste)

Mix everything and drink it.  If it is too thick or sweet add a tablespoon of water or whiskey to thin it out.


Also, try adding one drop of Lime essential oil to your gin and tonic.
 
2013-08-29 08:08:50 PM
In one of these foodie threads a while back, someone posted a recipe for something they called 'Tropicale'...  So, to whoever that was: a hearty thank you.

Here's my (small) contribution to this thread:

Dumbed-down basic sort of Mojo that I probably ripped off of someone else on the interwebs -

1/2 Cup olive oil
4 cloves of garlic
juice of one orange
juice of one lime
handful of cilantro leaves
a little bit of salt and pepper, if you'd like
and, I might have thrown in a small amount of diced onion too....?

Give it a whirl in a little food processor thing like a Ninja or Magic Bullet and put it over any sort of rice and beans with chicken or pork thing you feel like putting it on.

Voila, enjoy!
 
2013-08-29 08:11:17 PM
Just don't get any citrus in my beer
 
2013-08-29 08:12:14 PM
A couple of thin lemon slices on top of any grilled fish will add a nice zing and will help to keep it moist.  Made mahi mahi for my parent's anniversary a couple days ago and it was glorious.
 
2013-08-29 08:20:15 PM
I have made this several times, it makes incredibly yummy turkey.
http://www.myrecipes.com/recipe/ojai-roast-turkey-with-rosemary-lemo n- garlic-10000000600619/
 
2013-08-29 08:32:41 PM
I got nothin. I just came to say it ticks me off that I can't get old-school sour white grapefruit anywhere any more.
 
2013-08-29 08:40:10 PM
afterdinnerdance.com
 
2013-08-29 09:26:56 PM
I learned the magic of lime while working in Mexico. Many Mexicans use lime as we would salt, on fries even. Sounded silly, until I tried it. Great way to knock a bunch of sodium out of your diet. I make a lot of ceviche and sashimi type dishes with lime. Trick to ceviche is mango and a splash of orange juice, per a world class head chef - get those guys drunk and they tell you everything, lol.

One of my favorites using lime is my jalapeno/lime pork chop.

Bone-in pork chop
Lime juice
Jalapeno

Dice the jalapeno, seeds and all, unless you are scared.
Enough lime juice into a high sided skillet to come about halfway up chop when it is laid in. Mix in jalapeno.
Par cook the chop in this "sauce" over medium heat until nearly done.
Keep cooking the sauce (it has had raw pork in it)
Get your grill, griddle or a frying pan as hot as you can get it. Brown the chop up and baste with lime/jalapeno sauce, and serve covered in sauce.

My kids all hate spicy, but fight over these things and leave nothing but bone.
 
2013-08-29 09:48:53 PM
We make this - Like it a lot: Tartine's Lemon Buttermilk Pudding Cake.
It's great if you make it with Oranges too - We add a little more orange zest and a little less sugar.
www.chezpei.com
One of the few Items I consider evilicious. I have to make myself leave the kitchen. I cannot express strongly enough: wait 15m (ok at least 10m) and devour these puppies after they've come out from the oven. Any less than that and you risk pudding/lava blisters...

There are several lemon curd recipes - we've tried a few and we like Alton Brown's. (Someone else's sweeter microwave lemon curd recipe  here). For a nice change and not a lot of time, the wife will put a couple chicken breasts between plastic wrap, pound it thin, quick egg wash and panko, almost no oil in the skillet (little butter). Then she thins out the lemon curd with a little water and drizzles to taste.

If you take your steamed green beans out a little early and finish in a skillet (sucks out the moisture) with a little butter and drizzle a little lemon, salt and pepper... I like the texture much better - not as crisp as half raw, not mush - pretty much prefer all steamed veggies this way.
 
2013-08-29 09:56:29 PM
Ceviche!

www.simplyrecipes.com

Take some good fish, like monkfish or orange roughy.  Salmon is also good.  Shrimp don't work, but scallops do.  Experiment.

Dice up the fish into small cubes.  Do NOT cook it.
Dice up some firm tomatoes and fresh cilantro, throw that in.
Dice up a red onion, fine.  Throw that in.
Squeeze two limes, one half an orange, and one half a lemon.  Throw that in.  Repeat this step until the fish is submerged in citrus juice.

Let it sit for a day in your fridge.  The citrus will perform the same chemical reaction that cooking would.  The fish will be the same color and consistency as cooked fish.  But even better.
 
2013-08-29 10:09:13 PM

Preston Preston: Ceviche!

[www.simplyrecipes.com image 500x333]

Take some good fish, like monkfish or orange roughy.  Salmon is also good.  Shrimp don't work, but scallops do.  Experiment.

Dice up the fish into small cubes.  Do NOT cook it.
Dice up some firm tomatoes and fresh cilantro, throw that in.
Dice up a red onion, fine.  Throw that in.
Squeeze two limes, one half an orange, and one half a lemon.  Throw that in.  Repeat this step until the fish is submerged in citrus juice.

Let it sit for a day in your fridge.  The citrus will perform the same chemical reaction that cooking would.  The fish will be the same color and consistency as cooked fish.  But even better.


Preston Preston: Ceviche!

[www.simplyrecipes.com image 500x333]

Take some good fish, like monkfish or orange roughy.  Salmon is also good.  Shrimp don't work, but scallops do.  Experiment.

Dice up the fish into small cubes.  Do NOT cook it.
Dice up some firm tomatoes and fresh cilantro, throw that in.
Dice up a red onion, fine.  Throw that in.
Squeeze two limes, one half an orange, and one half a lemon.  Throw that in.  Repeat this step until the fish is submerged in citrus juice.

Let it sit for a day in your fridge.  The citrus will perform the same chemical reaction that cooking would.  The fish will be the same color and consistency as cooked fish.  But even better.




Ceviche, eh.
farm4.static.flickr.com

/madrid is awesome
 
2013-08-29 10:21:11 PM
I cook a lot of Thai foods and have found that Kaffir Lime leaf powder is often easier to find and keeps longer than the fresh leaves (which are common ingredients). Use a half tsp for each leaf and sub key lime juice for the Kaffir Lime juice if no fresh limes either.
 
2013-08-29 10:55:38 PM
We have a key lime tree, also lemons.
I use the juice in everything. Makes a great marinade mixed with olive oil, garlic and other spices.

But here's a nice vegan recipe-

Taco filling:
8 oz sliced mushrooms
medium diced onion
medium diced green or red pepper
Spices to taste- garlic, cumin, chili powder
Juice of a big lime

Put a couple tablespoons olive oil in a shallow frypan.
Throw the veggies in, let them start to sizzle.
Shake enough spices over them to suit your taste, then top off with the lime juice.
Let the veggies sweat, until the juice begins to reduce.
Throw your tortillas on top of the veggies to warm them up.

Fill each tortilla with the veggies, add lettuce and salsa picante if you ilke.

My family loves this stuff, and the grandkids don't even realize they are eating healthy!
 
2013-08-29 10:57:45 PM

Maud Dib: Pork carnitas.

[i865.photobucket.com image 850x633]
[i865.photobucket.com image 850x637]


Holy smokes! That looks godlike! Fill me in??
 
2013-08-29 11:13:08 PM
Whisk a bit of orange zest into your egg mixture when making French toast. Even a little bit makes a huge difference-much lighter and fresher tasting. Shouldn't even be able to taste the orange.
 
2013-08-30 12:57:06 AM
Plenty of lovely ideas in here. I am taking note!

/No citrus on the poultry for me, though.
//'m not all that into Hawaiian Punch.
 
2013-08-30 02:44:24 AM
3 chicken breasts + juice of 2 limes + lime zest + 1 tbsp olive oil + 1 tbsp chili powder - marinate for 3 hours then grill.

It's awesome.
 
2013-08-30 09:48:40 AM
Make Limoncello!

1 750ml bottle of vodka
10 lemons
simple syrup

Peel the 10 lemons with a peeler and put the peel in a quart mason jar. Add as much of the vodka as you can into the jar. I usually have about 3-4 shots left in the bottle; drink it. Put the jar in your pantry or wherever for 10-12 days. Strain out the lemon peels and mix in simple syrup (simple syrup is made with 3.5 cups of water and 2.5 cups of sugar, heated until sugar is dissolved and cooled). Refrigerate overnight and enjoy.

Use the limoncello to make Limoncello & Asparagus Risotto
 
2013-08-30 09:58:44 AM

Infernalist
This is all really good stuff. I'm putting together a small cookbook on the side in my spare time and using all this stuff is way easier than researching my recipes.

So, thanks.


I'm doing the same thing with recipes I've gotten from these threads.
 
2013-08-30 10:03:40 AM
citrus fruit lover ?
Have a heart condition?

Have a chat with your Doc first as some citrus has bad interactions with certain heart meds.

/Miss grapefruit the most
 
2013-08-30 11:23:20 AM

GrymRpr: citrus fruit lover ?
Have a heart condition?

Have a chat with your Doc first as some citrus has bad interactions with certain heart meds.

/Miss grapefruit the most


Argh.  Don't remind me.  It's been years since I've been able to enjoy grapefruit.  (And for most BP/heart med interactions, it's only grapefruit that's a danger.  Most other domestic citrus is fine.)
 
2013-08-30 11:54:14 AM

eyeq360: special20: Does it count if my nuts taste like vinegar?
You probably have a yeast infection of some kind.


Some kind? No, only the BEST kind - it's a rare yeast found only in the rafters of Belgian cottages, and specific to only one region there.. very rare, highly sought after by those in the know.

also... that's the joke dot jpg
 
2013-08-30 01:23:23 PM

praxcelis: GrymRpr: citrus fruit lover ?
Have a heart condition?

Have a chat with your Doc first as some citrus has bad interactions with certain heart meds.

/Miss grapefruit the most

Argh.  Don't remind me.  It's been years since I've been able to enjoy grapefruit.  (And for most BP/heart med interactions, it's only grapefruit that's a danger.  Most other domestic citrus is fine.)


The reason I said " Have a chat with your Doc" was, That "it's only grapefruit that's a danger. " is baised on 20+ years ago research by Professor Bailey, of the University of Western Ontario.

The same researcher updated his findings in 2008.
http://www.schulich.uwo.ca/schulichhome/articles/2008/08/20/dr-david -b ailey-finds-new-reason-to-avoid-fruit-juices-when-taking-drugs

http://www.dailymail.co.uk/health/article-1046915/Drinking-fruit-jui ce -stop-medication-working.html

Professor Bailey, of the University of Western Ontario, in Canada, said: 'The concern is loss of benefit of medications essential for the treatment of serious medications.'
Drugs shown to be weakened by grapefruit, orange and apple juices include the blood pressure-lowering beta blockers atenolol, celiprolol, and talinolol and the hay-fever treatment fexofenadine.
 
2013-08-30 01:44:19 PM
Hm.  The studies I looked at indicated grapefruit was pretty much alone in containing high enough levels of furanocoumarins to cause a dangerous interaction.  And those caused an increase in the concentration of the medicines, enough to threaten overdose conditions:

http://www.webmd.com/hypertension-high-blood-pressure/guide/grapefru it -juice-and-medication

Although a couple minutes of google-fu did turn up an article that suggested any sour citrus was a possible danger, but exonerated sweet citrus like orange.

http://abcnews.go.com/blogs/health/2012/11/26/grapefruit-medicine-in te raction-warning-expanded/

Two of the medications I take are on the "OMG DANGER" list with regard to grapefruit, which is why I've missed it for years.  I consume far more than the average per capita of other citrus, mostly as ingredients in cooking or drinks, and have had no difficulties, but that's only one anecdote and not data. The only really empirical conclusion you can draw from it is that you'll pry the margarita out of my cold dead hands.

/one way or the other...
 
kth
2013-08-30 08:09:52 PM
This thread led to a lovely dinner.

Cous Cous with chard, garbanzo beans, artichokes, preserved lemons and chicken with dill.

damn I'm good.
 
2013-08-30 10:21:27 PM
I don't know if anyone has mentioned, but 2 T soy sauce + 1 1/2 T lime juice makes a FANTASTIC marinade for steaks or pork chops.

Seriously, just try it. Unbelievably delish.

People ask every time what the marinade is, and it's idiot proof.
 
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