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03-26-2013, 07:18 AM | #16 |
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03-26-2013, 07:54 AM | #17 |
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Yeah, it's crazy. We got a sprig from a neighbor 7 yrs ago and now the tree looks like it's on steroids. We just harvested them all a month ago or I'd show a pic.
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03-26-2013, 08:42 AM | #18 |
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FMB, you know I'm a pickled and preserved everything freak. What recipe did you use to preserve the lemons. I want to give it a try. I wouldn't mind trying it with orange and then using them on some jerky marinade. thanks
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03-26-2013, 10:19 AM | #19 | |
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Quote:
Video is here. I'll post the recipe when I get home. http://www.americastestkitchen.com/r...hp?docid=36109 |
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03-26-2013, 10:27 AM | #20 | |
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03-26-2013, 02:56 PM | #21 |
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I'm thinking I may just incorporate a little preserved lemon where I'd normally use some citrus. I find a little lemon in my stir fry (instead of vinegar) gives it that little acidic kick that makes you want to go back for more... may try it there first.
Also thinking... it's blood orange season. I wonder what preserved blood oranges would be like. And preserved clementines. I've also recently seen key limes around the store.... |
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03-26-2013, 04:00 PM | #22 |
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that's what I was thinking. If you can use lemons, you can use limes, oranges, etc. I love thai food, limes might be good in that, or Mexican slow cooked stuff for that matter.
And I really like orange chicken and have made an orange juice marinaded venison jerky that was really good. I would think mincing these up and using it that way would be fantastic. How bout some orange in a reduced sauce for bbq. I'm gonna make some and try some of this shit. |
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03-26-2013, 08:04 PM | #23 |
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I picked up a dozen blood oranges this afternoon. Awesome.
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03-26-2013, 08:10 PM | #24 | |
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OK, tooge. Here's the DIY recipe from America's Test Kitchen.
Quote:
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03-26-2013, 09:18 PM | #25 |
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I definitely could provide some input but I would really need to taste the finished product. It is the only way of knowing the quality of product and could provide me with the ability to correctly determine how you should use it.
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03-27-2013, 07:27 AM | #26 |
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I dropped some in the mail. I just put "lewdog" on the address label, I assume they'll know it's you.
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03-27-2013, 08:30 AM | #27 | |
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03-28-2013, 07:36 PM | #28 |
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Put a little minced preserved lemon in my stir fry tonight. Could have used a bit more, but it was really good, especially when you'd get a little bit of it in a bite. Much more complex than I expected - lemony, for sure, but also kinda briny, and generally a more complex flavor than that straight up lemon/acid kick you get from fresh.
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03-28-2013, 07:45 PM | #29 |
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And now I'm making preserved blood oranges.
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03-28-2013, 07:52 PM | #30 |
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I wish I could help you with this one, FMB, but the closest I've ever gotten to preserving lemons is Limoncello.
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