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Fried Meyer lemon slices
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Peter Huebner
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Fried Meyer lemon slices
In article >,
says...
>
> <Nod> They seem to be a year round crop here. I prefer meyers
> because they are thin skinned and produce a lot more juice w/o
> microwaving, smushing or otherwise beating them the way you have to
> with the regular persain type. Just as I can't tell the faint
> differences between rices, lemons are another one. Meyer isn't as
> sour and that's about as far as I go. A faint taste of tangerine
> isn't even on my radar screen. Come to think of it: I'd make a
> terrible sommelier.
>
Yupp, there seems to be a considerable gap between the Meyer lemon
strains here and there going on what you are relating. No way could you
miss the mandarin/tangerine tang in the ones here. Several of my
neighbours have them ...
-P.
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