[Sca-cooks] Moroccan preserved lemon recipe

[Michael Acord]

I have a question concerning the preserved lemon recipe:  What kind of 
lemons to use.  Here in Southern California, I am lucky enough to have 
many varieties available.  I grow both Meyer and Eureka lemons in my 
back yard (along with blood oranges, kumquats, mandarin oranges, and two 
kinds of limes, ), and have plenty of both.  I may have missed the 
information in a prior posting (there were so many of them), and 
apologize if it got past me.  Any  information would be helpful.  TYIA.
    Mike Acord

vicki shaw wrote:

>sure because you are only eating a few squares in the salad, and when you
>begin to use it in other dishes, you are not adding additional salt to the
>dish, and ultimately you are only eating one serving at a time.  It's like
>having cake when you are diabetic.  A half a slice is ok, where you might
>otherwise have had a suicidal 2 or three or more!
>Angharad
>
>www.omygoddess.biz
>----- Original Message -----
>From: "margaret" <m.p.decker at worldnet.att.net>
>To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
>Sent: Saturday, January 10, 2004 10:24 AM
>Subject: Re: [Sca-cooks] Moroccan preserved lemon recipe
>
>
>  
>
>>Is there any chance those of us on low salt can safely eat these?
>>    
>>
>Margarite
>  
>
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