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Why, oh why, did my *preserved lemons* end up tasting like turpentine?

Veteran Member
15776 posts
Joined: Dec 12, 2005


Posted to Thread #27797 at 7:27 pm on Jul 12, 2015

And I'm not being actually TASTES LIKE TURPENTINE.

I could probably strip lacquer off with this stuff.

[All I did was put cleaned lemons cut almost thru into quarters in a quart jar, sprinkled heavily with kosher salt and added lemon juice to cover. Kept it in the refrigerator.]

Man, I would have DIED if I lived in a time where I had to preserve my own food.

Jesus saves. Buddha recycles.

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