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?
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.
69gnarkill69: Any citrus juice is a great base for a marinade. Ceviche would taste like ass without it.
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.
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?
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.
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.
TheShavingofOccam123: DeadGeek: Fark Food Thread: You have a taste for the citrus tangDammit, I read that as "clitoris tang", and came here expecting a completely different thread.You never would have found that thread. I never have.
special20: Does it count if my nuts taste like vinegar?
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.
Maud Dib: Pork carnitas.[i865.photobucket.com image 850x633][i865.photobucket.com image 850x637]
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