[Sca-cooks] Preserved lemons (was Re: Salty carrots-from Isabella (lemons))
dragon at crimson-dragon.com
Mon Mar 31 11:52:56 PDT 2008
Daniel & Elizabeth Phelps did speak thusly:
>No, they key limes I saw where I grew up were large, but there's no reason
>they couldn't vary in size, I suppose. I've never been fortunate enough to
>see Meyer lemons yet. Has anyone tried that Moroccan method of preserving
>lemons in salt? How does that come out? It looks interesting, but we haven't
>tried it yet.
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Yes, I do it frequently.
In fact, I need to make a new batch.
This is the recipe I use:
Venimus, Saltavimus, Bibimus (et naribus canium capti sumus)
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