[Sca-cooks] More loot and a question

Sharon Palmer ranvaig at columbus.rr.com
Wed Dec 28 10:52:25 PST 2011

>I've never preserved lemons with sugar - only salt.  Yes, we use it in
>tagine and only the rind as Mirhaxa said.

Interesting, the Rumpolt recipe seems to use a whole salted lemon.. 
otherwise why pierce it with a skewer?


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