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jmcquown[_2_]

On 5/29/2019 3:02 PM, Dave Smith wrote:
> On 2019-05-29 2:08 p.m., jmcquown wrote:
>> On 5/28/2019 5:00 PM, wrote:
>>> On 28 May 2019 jmcquown wrote:
>>>> On 5/27/2019 Cindy Hamilton wrote:
>>>>> On May 27, 2019 Thomas wrote:
>>>>>>
>>>>>> Lemon is to cleanse your fingers after handling fishy. How did
>>>>>> this become an ingredient?
>>>
>>> Many years ago when I was a smoker lemons were excellent for removing
>>> nicotine stains from fingers.
>>>>>
>>>>> Lemon is a versatile ingredient in many dishes.Â* Welcome to the
>>>>> 20th Century.
>>>>>
>>>>> Cindy Hamilton
>>>>>
>>>> Obviously Thomas doesn't cook.Â* Never used a bit of citrus peel or zest
>>>> to add a little something to a dish.
>>>>
>>>> Jill
>>>
>>> I prefer fresh squeezed lemon juice with olive oil for my salad
>>> dressing rather than vinegar.Â* I like a wedge of lemon in my Crystal
>>> Palace.Â* We go through a lot of lemons, we can buy 3 lb bags at $2.99,
>>> typically 8-9 large lemons.Â* I think bottled lemon juice is
>>> disgusting... reconstituted toilet water.
>>>
>>> Obviously Thomas doesn't need to cook, if he's a Nooks & Crannys Stud
>>> Muffin. lol
>>>
>> I don't go through lemons like you do but a bit of grated lemon zest
>> adds brightness to many dishes.Â* It doesn't make the dish taste like
>> lemons, just adds a little something.Â* Most people couldn't identify
>> what that extra ingredient is but it can make a difference.
>>
>
> A twist of lemon does wonders for a Manhattan.
>
I've never had a Manhattan. Nor one of Sheldon's Crystal Palace cocktails.

I don't keep a lot of lemons around but when I have a specific dish in
mind I'll buy a couple. Sometimes I want the juice, sometimes the zest,
sometimes both. It depends on what I'm making.

Jill

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