[Sca-cooks] Moroccan preserved lemon recipe

[vicki shaw]

Greetings Mike
Oh you are so lucky to have citrus trees!  When I lived in Morocco, my
father rented a farm that we lived on for three years and it was full of
every kind of citrus trees, plus plums and figs and cherries.  The smell of
the two tangerine trees right in front of the house was intoxicating in the
morning!  We had an almond tree as well and when these were all in bloom
there was a different kind of smell in the air, also intoxicating!  I would
not know what Meyer and Eureka lemons are since I never knew them by
variety.

The best lemons to use would be thin-skinned ones with the smoothest skin.
They tend to be somewhat smaller than the thick-skinned type with lots of
pocks, or large pores.  If all I can find on the market are larged pored
thick skinned lemons, then before I cut them at all, I let them soak in cold
water for a few days, changing the water everyday.  It takes some of the
bitterness out of the skin.

does that help?

www.omygoddess.biz
----- Original Message -----
From: "Michael Acord" <mpacord at earthlink.net>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Sunday, January 11, 2004 1:40 PM
Subject: Re: [Sca-cooks] Moroccan preserved lemon recipe


> 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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