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jillie
 
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Default Fried Meyer lemon slices

I just returned from a lovely luncheon at La Provence Restaurant, here
in Roseville.

I had calamari, which was excellent, but the thing that was beyond
wonderful were the fried Meyer lemon slices that were served as a
garnish.

The slices were paper thin and dropped in the same batter as the
calamari and then fried. They were "almost" crisp and tasted so good.
There were about six slices on the plate and I ate every one of them

I'm going to try this at home and the next time I go there am going to
order a whole plate of these delightful morsels.

jillie
Rosevill, CA

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Spitzmaus
 
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Default Fried Meyer lemon slices

jillie wrote:

> I just returned from a lovely luncheon at La Provence Restaurant, here
> in Roseville.
>
> I had calamari, which was excellent, but the thing that was beyond
> wonderful were the fried Meyer lemon slices that were served as a
> garnish.
>
> The slices were paper thin and dropped in the same batter as the
> calamari and then fried. They were "almost" crisp and tasted so good.
> There were about six slices on the plate and I ate every one of them
>
> I'm going to try this at home and the next time I go there am going to
> order a whole plate of these delightful morsels.
>
> jillie
> Rosevill, CA


Aren't they just wonderful??!? Mario Batali often garnishes his dishes with
fried Meyer lemon slices, particularly as an accompaniment to fish.
'Course, I'm with you: they're just fine on their own, and even better when
heaped on large plates!

Spitz
--
"Home, James, and don't spare the horses!"


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Margaret Suran
 
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Default Fried Meyer lemon slices



jillie wrote:
> I just returned from a lovely luncheon at La Provence Restaurant, here
> in Roseville.
>
> I had calamari, which was excellent, but the thing that was beyond
> wonderful were the fried Meyer lemon slices that were served as a
> garnish.
>
> The slices were paper thin and dropped in the same batter as the
> calamari and then fried. They were "almost" crisp and tasted so good.
> There were about six slices on the plate and I ate every one of them
>
> I'm going to try this at home and the next time I go there am going to
> order a whole plate of these delightful morsels.
>
> jillie
> Rosevill, CA
>

Don't save any of those slices for me, please. I will gladly eat an
unadulterated lemon, instead. )

Hugs, M
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Phred
 
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Default Fried Meyer lemon slices

In article >, "Spitzmaus" > wrote:
>jillie wrote:
>
>> I just returned from a lovely luncheon at La Provence Restaurant, here
>> in Roseville.
>>
>> I had calamari, which was excellent, but the thing that was beyond
>> wonderful were the fried Meyer lemon slices that were served as a
>> garnish.
>>
>> The slices were paper thin and dropped in the same batter as the
>> calamari and then fried. They were "almost" crisp and tasted so good.
>> There were about six slices on the plate and I ate every one of them
>>
>> I'm going to try this at home and the next time I go there am going to
>> order a whole plate of these delightful morsels.

>
>Aren't they just wonderful??!? Mario Batali often garnishes his dishes with
>fried Meyer lemon slices, particularly as an accompaniment to fish.
>'Course, I'm with you: they're just fine on their own, and even better when
>heaped on large plates!


Probably just a silly question from a neophyte: But is this done with
"whole" lemon slices, or is the lemon skinned?

Cheers, Phred.

--
LID

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Stark
 
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Default Fried Meyer lemon slices

In article . com>,
jillie > wrote:

> I just returned from a lovely luncheon at La Provence Restaurant, here
> in Roseville.
>
> I had calamari, which was excellent, but the thing that was beyond
> wonderful were the fried Meyer lemon slices that were served as a
> garnish.
>
> The slices were paper thin and dropped in the same batter as the
> calamari and then fried. They were "almost" crisp and tasted so good.
> There were about six slices on the plate and I ate every one of them
>
> I'm going to try this at home and the next time I go there am going to
> order a whole plate of these delightful morsels.
>
> jillie
> Rosevill, CA
>


I'd have them after dinner, unless dieting. Tart citrus is an appetite
suppressant for me. One taste of a salad with grapefruit, meyer
lemons, preserved lemons or pomegranite and I don't want my entree.


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jillie
 
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Default Fried Meyer lemon slices

The slices were from a whole lemon...rind and all.

The slices were paper thin, and they were delicious.

After Spitz mentioned that Mario Batalia made them, I went to
foodnetwork.com and found the recipe. Nothing to it and I think I'll
be making these to garnish my sliced turkey platter for Thanksgiving.
That is, if I don't eat them all before they get to the dining room!

Here is Mario's recipe...
Lemon Crisps
4 cups vegetable oil
2 lemons
1 1/2 cups rice flour
Watercress, for garnish


In a medium sized saucepan, over medium heat, heat 1 to 2 inches of the
oil in a deep saucepot to about 250 degrees F. Cut off the ends of the
lemons. Using a sharp mandolin, slice the lemons into thin rings about
1/16th of an inch. Coat each ring individually in the rice flour and
fry in the hot oil until it begins to slightly brown. Remove from the
oil and place on a paper towel and allow them to sit for a minute to
fully cook.





jillie
Roseville, CA

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Dee Randall
 
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Default Fried Meyer lemon slices


"jillie" > wrote in message
oups.com...
> The slices were from a whole lemon...rind and all.
>
> The slices were paper thin, and they were delicious.
>
> After Spitz mentioned that Mario Batalia made them, I went to
> foodnetwork.com and found the recipe. Nothing to it and I think I'll
> be making these to garnish my sliced turkey platter for Thanksgiving.
> That is, if I don't eat them all before they get to the dining room!


I saw Tuesday for the first time in my life Meyer lemons. They were at Whole
Foods in Baltimore, MD. For non-organic, they were $2.99 a lb. and waxed.
I was tempted to buy a couple -- but I had no recipe nor idea what would be
the best use for them, so I passed them up. But they were cute!
Dee Dee


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Spitzmaus
 
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Default Fried Meyer lemon slices




Stark wrote:

> I'd have them after dinner, unless dieting. Tart citrus is an appetite
> suppressant for me. One taste of a salad with grapefruit, meyer
> lemons, preserved lemons or pomegranite and I don't want my entree.


Can't remember if it suppressed my appetite, but when I was little, my
mother used to "drill" a hole in a lemon and insert a peppermint stick in
the hole. I'd slurp the lemon juice up through the peppermint stick,
straw-fashion; my goodness, that mix of tart citrus and mint was a thing of
beauty. And a great childhood memory to boot!

Spitz
--
"Home, James, and don't spare the horses!"


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Pan Ohco
 
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Default Fried Meyer lemon slices

On Thu, 10 Nov 2005 11:48:46 -0500, Dee Randall wrote:


>I saw Tuesday for the first time in my life Meyer lemons. They were at Whole
>Foods in Baltimore, MD. For non-organic, they were $2.99 a lb. and waxed.
>I was tempted to buy a couple -- but I had no recipe nor idea what would be
>the best use for them, so I passed them up. But they were cute!
>Dee Dee
>

They make great lemoncello

Pan Ohco

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Dee Randall
 
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Default Fried Meyer lemon slices


"Pan Ohco" > wrote in message
news
> On Thu, 10 Nov 2005 11:48:46 -0500, Dee Randall wrote:
>
>
>>I saw Tuesday for the first time in my life Meyer lemons. They were at
>>Whole
>>Foods in Baltimore, MD. For non-organic, they were $2.99 a lb. and waxed.
>>I was tempted to buy a couple -- but I had no recipe nor idea what would
>>be
>>the best use for them, so I passed them up. But they were cute!
>>Dee Dee
>>

> They make great lemoncello
>
> Pan Ohco

Is lemoncello generally made from Meyer lemons? Or is it that Meyer lemons
just make better lemoncello?
Thanks.
Dee Dee




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Denny Wheeler
 
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Default Fried Meyer lemon slices

On 9 Nov 2005 14:59:52 -0800, "jillie" > wrote:

>I had calamari, which was excellent, but the thing that was beyond
>wonderful were the fried Meyer lemon slices that were served as a
>garnish.


What is a Meyer lemon?

(and is it sold at Fred Meyer's?)

--
-denny-
"Do your thoughts call ahead or do they just arrive at your mouth unannounced?"

"It's come as you are, baby."

-over the hedge
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Marcella Peek
 
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Default Fried Meyer lemon slices

In article >,
Denny Wheeler > wrote:

> On 9 Nov 2005 14:59:52 -0800, "jillie" > wrote:
>
> >I had calamari, which was excellent, but the thing that was beyond
> >wonderful were the fried Meyer lemon slices that were served as a
> >garnish.

>
> What is a Meyer lemon?
>
> (and is it sold at Fred Meyer's?)
>
> --
> -denny-


I don't know if it's sold at Fred Meyer's ;-), but I know what a Meyer
lemon is.

It's a lemon variety that was first imported from China by a Mr. Meyer
in 1908. They are smaller, thin skinned and sweeter than a typical
lemon. The taste is described as a cross between a lemon and a
tangerine.

marcella
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Pan Ohco
 
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Default Fried Meyer lemon slices

On Thu, 10 Nov 2005 14:25:23 -0500, Dee Randall wrote:

>
>"Pan Ohco" > wrote in message
>news
>> On Thu, 10 Nov 2005 11:48:46 -0500, Dee Randall wrote:
>>
>>
>>>I saw Tuesday for the first time in my life Meyer lemons. They were at
>>>Whole
>>>Foods in Baltimore, MD. For non-organic, they were $2.99 a lb. and waxed.
>>>I was tempted to buy a couple -- but I had no recipe nor idea what would
>>>be
>>>the best use for them, so I passed them up. But they were cute!
>>>Dee Dee
>>>

>> They make great lemoncello
>>
>> Pan Ohco

>
>Is lemoncello generally made from Meyer lemons? Or is it that Meyer lemons
>just make better lemoncello?
>Thanks.
>Dee Dee
>

Imho the meyer lemons are less acidic, and make a better lemoncello


Pan Ohco

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sf
 
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Default Fried Meyer lemon slices

On Thu, 10 Nov 2005 11:48:46 -0500, Dee Randall wrote:

> I saw Tuesday for the first time in my life Meyer lemons. They were at Whole
> Foods in Baltimore, MD. For non-organic, they were $2.99 a lb. and waxed.
> I was tempted to buy a couple -- but I had no recipe nor idea what would be
> the best use for them, so I passed them up. But they were cute!
> Dee Dee
>

I will go to my vegetable store just to buy Meyer lemons. I avoid the
regular (Persian) ones as much as possible.
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sf
 
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Default Fried Meyer lemon slices

On Thu, 10 Nov 2005 13:50:50 -0800, Marcella Peek wrote:

> In article >,
> Denny Wheeler > wrote:


> > What is a Meyer lemon?
> >
> > (and is it sold at Fred Meyer's?)
> >
> > --
> > -denny-

>
> I don't know if it's sold at Fred Meyer's ;-), but I know what a Meyer
> lemon is.
>
> It's a lemon variety that was first imported from China by a Mr. Meyer
> in 1908. They are smaller, thin skinned and sweeter than a typical
> lemon. The taste is described as a cross between a lemon and a
> tangerine.
>

http://tinyurl.com/8vb6h



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Peter Huebner
 
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Default Fried Meyer lemon slices

In article >,
says...
> >

>
http://tinyurl.com/8vb6h
>


An interesting article, even if they got the German for lemon wrong
(they got it confused with the word for limes)

Anyhow, I for one can't stand Meyer lemons. If I want mandarins, I'll
eat mandarins. If I want lemons, I want sour, zesty, tangy lemons and
not those wishy washy Meyers. They are like eating wilted lettuce i.m.o.

I've got 3 trees, a real Lisbon with sharp 2" thorns all over - covered
in lemons all year round. A Yen Ben which is a thin skinned Japanese
variety similar in flavour and a Villa Franca - an 'improved' Lisbon in
that it has no thorns and thinner skin on the fruit.

The trouble with Meyers, if you grow your own is, the all ripen at once
on the tree, and after they're gone - that's it. When they're ripe the
ground under the tree is covered in rotting fruit because you can't use
them all, the rest of the year you're s.o.o.l.

These other three varieties bear all year round, often have flowers and
three generations of fruit on the tree all at once ...
... the original Lisbon's have a bit too much skin and pith for
cooking, but the other two are fabulously tangy, unlike the Meyers.

ymmv, obviously -P.

--
=========================================
firstname dot lastname at gmail fullstop com
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Dee Randall
 
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Default Fried Meyer lemon slices


"Peter Huebner" > wrote in message
t...
> In article >,
> says...
>> >

>>
http://tinyurl.com/8vb6h
>>

>
> An interesting article, even if they got the German for lemon wrong
> (they got it confused with the word for limes)
>
> Anyhow, I for one can't stand Meyer lemons. If I want mandarins, I'll
> eat mandarins. If I want lemons, I want sour, zesty, tangy lemons and
> not those wishy washy Meyers. They are like eating wilted lettuce i.m.o.


I googled "images" for Meyer lemons. Most of them showed more texture than
the ones I saw which were very smooth. The ones I saw were very light
colored and certainly no where 'round' but more tear-drop shaped.

Very interesting marmelade at $42 (5 oz.) with a 'cute' pot.
http://www.napastyle.com/store/product.jsp?sku=1372
By the way, isn't the face on this web page, the food host, Chiarello -
looks like him.
Dee Dee


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Marcella Peek
 
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Default Fried Meyer lemon slices

In article > ,
Peter Huebner > wrote:


> The trouble with Meyers, if you grow your own is, the all ripen at once
> on the tree, and after they're gone - that's it. When they're ripe the
> ground under the tree is covered in rotting fruit because you can't use
> them all, the rest of the year you're s.o.o.l.


Interesting. Here in the SF bay area they are practically on the tree
year round. Meyers bloom twice a year so there is a pretty steady crop.
Must change with location.

Or maybe they just knew you didn't like them :-)

marcella
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TammyM
 
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Default Fried Meyer lemon slices

On 9 Nov 2005 14:59:52 -0800, "jillie" > wrote:

>I just returned from a lovely luncheon at La Provence Restaurant, here
>in Roseville.
>
>I had calamari, which was excellent, but the thing that was beyond
>wonderful were the fried Meyer lemon slices that were served as a
>garnish.
>
>The slices were paper thin and dropped in the same batter as the
>calamari and then fried. They were "almost" crisp and tasted so good.
>There were about six slices on the plate and I ate every one of them
>
>I'm going to try this at home and the next time I go there am going to
>order a whole plate of these delightful morsels.
>
>jillie
>Rosevill, CA


I've never been to La Provence, Jillie, but I think I'll have to take
a meander over there just for these gems. I have a Meyer lemon tree
just bursting at the seams with lemons right now -- in fact, I had my
first Delilah last night (2 parts Meyer lemon juice, 1 part Bombay
Sapphire Gin, 1 part Cointrea, shaken lustily over ice and served in a
martini cocktail glass). Is La Provence a lunch place only or do they
serve dinner?

TammyM in Sacramento
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sf
 
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Default Fried Meyer lemon slices

On Fri, 11 Nov 2005 07:14:55 -0800, Marcella Peek wrote:

> In article > ,
> Peter Huebner > wrote:
>
>
> > The trouble with Meyers, if you grow your own is, the all ripen at once
> > on the tree, and after they're gone - that's it. When they're ripe the
> > ground under the tree is covered in rotting fruit because you can't use
> > them all, the rest of the year you're s.o.o.l.

>
> Interesting. Here in the SF bay area they are practically on the tree
> year round. Meyers bloom twice a year so there is a pretty steady crop.
> Must change with location.
>
> Or maybe they just knew you didn't like them :-)
>
> marcella


<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.



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sf
 
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Default Fried Meyer lemon slices

On Fri, 11 Nov 2005 16:15:39 GMT, TammyM wrote:

> first Delilah last night (2 parts Meyer lemon juice, 1 part Bombay
> Sapphire Gin, 1 part Cointrea, shaken lustily over ice and served in a
> martini cocktail glass).


Sounds devine.... can you believe I've never tried one to date? I can
remember when these were a required component of most SoCal rfc
cook-ins.


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jillie
 
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Default Fried Meyer lemon slices

Hi, Tammy,

La Provence serves both lunch and dinner. I've only been there for
lunch and it was very nice...not going to be my all time favorite
place, but very nice.

My main complaint is that so many of the things are so durn hard to
eat! The wonderful crusty bread they use on sandwiches is impossible
to eat as a sandwich and very hard to cut if you order a tartaine. The
salads are gorgeous, but the lettuce is in such long strips that it is
also hard to eat. I realize that presentation is very important, but
not if it gets in the way of enjoying the meal. I have to admit that I
am making these observations just from the things that were served at
our table.

The service was great...attentive, but not hovering.

And...as I said before...if you order the calamari, you'll have a
lovely meal that is well presented, easy to eat and has those perfect
lemon crisps!

jillie
Roseville, CA

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Peter Huebner
 
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Default tangy lemon desert (was: Fried Meyer lemon slices)


It so happens we're having a Dinner here tonight and, apart from the leg
of lamb that just went in the oven I prepared some tangy lemon mousse
(a la casa).

You need some tangy unsprayed/unwaxed lemon(s) for this.

Basic single receipe quantities:
juice of one lemon
zest of 1/2 lemon
2 eggs
2 tbsp sugar (more to taste)
2 heaped tbsp cornflour
pinch of salt
2 cups of water

prep:
separate the eggs, keep the yolks in a cup and beat the whites until
very stiff
dissolve cornflour in a as little water as you can comfortably get away
with.
grate lemon zest into a saucepan, and squeeze the lemon juice.

now here we go:
Add the water and sugar and salt to the pan and bring to the boil.
Whisk in the cornflour and boil until it starts to clear - this should
be very thick by now (gloop-gloop) ... whip it off the heat, whisk in
the lemon juice, then whisk in the egg yolks, then fold in the beaten
egg whites.

Tip into dishes or a bowl and leave to cool. A red coctail cherry on top
is an optional decoration :-)

I made a double receipe today to serve 5 adults.

I _think_ if you wanted to use Meyer lemons for this you might have to
increase the amount of juice and zest ... but that is obviously regional
and in the eye of the beholder <grin>

-P.

--
=========================================
firstname dot lastname at gmail fullstop com
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sf
 
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Default Fried Meyer lemon slices

On Fri, 11 Nov 2005 15:22:09 -0800, Christine Dabney wrote:

> On Fri, 11 Nov 2005 09:30:22 -0800, sf >
> >
> >Mmmm! That's a recipe worth posting. (hint, hint)

>
> I want to try it out first. I saw it in the Los Angeles times several
> months ago: it is a recipe by Anne Willan. It says that they can be
> made ahead and frozen, then reheated to serve.
>
> Maybe I will bring some over so we can test them out?
>

Hell no... let's make them here!

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Christine Dabney
 
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Default Fried Meyer lemon slices

On Fri, 11 Nov 2005 20:28:48 -0800, sf >
wrote:

>On Fri, 11 Nov 2005 15:22:09 -0800, Christine Dabney wrote:
>
>> On Fri, 11 Nov 2005 09:30:22 -0800, sf >
>> >
>> >Mmmm! That's a recipe worth posting. (hint, hint)

>>
>> I want to try it out first. I saw it in the Los Angeles times several
>> months ago: it is a recipe by Anne Willan. It says that they can be
>> made ahead and frozen, then reheated to serve.
>>
>> Maybe I will bring some over so we can test them out?
>>

>Hell no... let's make them here!


Okay!
What shall we have with them?

Christine
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Daisy
 
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Default Fried Meyer lemon slices

On Fri, 11 Nov 2005 08:51:55 -0800, sf >
wrote:

>On Fri, 11 Nov 2005 07:14:55 -0800, Marcella Peek wrote:
>
>> In article > ,
>> Peter Huebner > wrote:
>>
>>
>> > The trouble with Meyers, if you grow your own is, the all ripen at once
>> > on the tree, and after they're gone - that's it. When they're ripe the
>> > ground under the tree is covered in rotting fruit because you can't use
>> > them all, the rest of the year you're s.o.o.l.

>>
>> Interesting. Here in the SF bay area they are practically on the tree
>> year round. Meyers bloom twice a year so there is a pretty steady crop.
>> Must change with location.
>>
>> Or maybe they just knew you didn't like them :-)
>>
>> marcella

>
><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.


I'm with you - Meyer lemons are more juicy and where I live I can grow
lemons year round. I have a Lisbon lemon tree and a Meyer also. The
Meyer seems to produce lemons almost year round, and the Lisbon only
seasonally. But the Lisbon lemons are easier to zest, if that's an
option as well as getting juice.


Daisy

Carthage demands an explanation for this insolence!


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sf
 
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Default Fried Meyer lemon slices

On Fri, 11 Nov 2005 20:35:31 -0800, Christine Dabney wrote:

> On Fri, 11 Nov 2005 20:28:48 -0800, sf >
> wrote:
>
> >On Fri, 11 Nov 2005 15:22:09 -0800, Christine Dabney wrote:
> >
> >> On Fri, 11 Nov 2005 09:30:22 -0800, sf >
> >> >
> >> >Mmmm! That's a recipe worth posting. (hint, hint)
> >>
> >> I want to try it out first. I saw it in the Los Angeles times several
> >> months ago: it is a recipe by Anne Willan. It says that they can be
> >> made ahead and frozen, then reheated to serve.
> >>
> >> Maybe I will bring some over so we can test them out?
> >>

> >Hell no... let's make them here!

>
> Okay!
> What shall we have with them?
> Christine


When we were in Chat, you said they weren't "puffs" (indicating
something that couldn't be filled), so what do you think about
grilled shrimp/prawns? I also LOVE pork with "cheese" (on the side).
We can look for the main dish at a local farmer's market (which is our
primary shopping mission) or at Ranch 99.... which is less than 10
miles away.

What say you?

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Mr Libido Incognito
 
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Default Fried Meyer lemon slices

sf wrote on 12 Nov 2005 in rec.food.cooking

> When we were in Chat, you said they weren't "puffs" (indicating
> something that couldn't be filled), so what do you think about
> grilled shrimp/prawns? I also LOVE pork with "cheese" (on the side).
> We can look for the main dish at a local farmer's market (which is our
> primary shopping mission) or at Ranch 99.... which is less than 10
> miles away.
>
> What say you?
>


I lean more towards additional snack type foods. This isn't a meal
type event, this is a get together and Chat type event, isn't it? ...Barb
posted a Cheese + Bacon filled Dill pickle recipe a while ago that looked
very promising for snacking and entertaining...


Smokey Bacon & Swiss Stuffed Pickles

4 oz grated aged swiss cheese
2 tbsp cream cheese, softened
1 tbsp mayonnaise
1 tsp brown mustard
2 tbsp diced roasted red pepper
4 slices bacon, diced, cooked and drained (reserve 1/4 cup for garnish
4 Gedney Deli Dill Crunchy Pickles

Cut pickles in half lengthwise, then cut shallow V down the center of
each one, starting 1/2 inch from one end and cutting to within 1/2 inch
of other end; discard seedy Vs you've cut out (or eat them while you
work). Turn pickles upside down on paper towels to drain.

Mix the ret of the ingredients thoroughly with fork. Use fork to fill V
in eac pickle with cheese mixture, mounding cheese slightly, covering
whole cut side of pickle. Arrange on platter. If you want, garnish
with reserved bacon bits or chopepd chives, chopped green onons, or
chopped parsley.

Makes 8 stuffed pickles.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.
  #35 (permalink)   Report Post  
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Christine Dabney
 
Posts: n/a
Default Fried Meyer lemon slices

On Sat, 12 Nov 2005 13:51:33 -0000, Mr Libido Incognito
>I lean more towards additional snack type foods. This isn't a meal
>type event, this is a get together and Chat type event, isn't it? .


No, this is a real live get together. I am heading over to San
Francisco a week from today, and will finally meet the infamous sf. We
are planning to head to the Alemany market, then the Ferry Plaza
market. Don't know where else yet. I will bring my Parmesan cheese
balls/puffs recipe, so we can have those with wine or drinks before
dinner.

Haven't decided on what else yet.

Christine


  #36 (permalink)   Report Post  
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Christine Dabney
 
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Default Fried Meyer lemon slices

On Sat, 12 Nov 2005 03:43:20 -0800, sf >
wrote:


>When we were in Chat, you said they weren't "puffs" (indicating
>something that couldn't be filled), so what do you think about
>grilled shrimp/prawns? I also LOVE pork with "cheese" (on the side).
>We can look for the main dish at a local farmer's market (which is our
>primary shopping mission) or at Ranch 99.... which is less than 10
>miles away.
>
>What say you?


Hmm..I guess I am not making myself clear. These are small cheese
balls, made with Parmesan cheese, flour, butter and I forget what
else, to be served as an accompaniment to drinks, or wine, or
whatever. I called them puffs, cause calling the Parmesan cheese
balls, even though Anne Willan calls them that, seems so...crude.

Christine
  #37 (permalink)   Report Post  
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Kathy in NZ
 
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Default Fried Meyer lemon slices

On Fri, 11 Nov 2005 22:15:42 +1300, Peter Huebner
> wrote:

>In article >,
says...
>> >

>> http://tinyurl.com/8vb6h
>>

>


>Anyhow, I for one can't stand Meyer lemons. If I want mandarins, I'll
>eat mandarins. If I want lemons, I want sour, zesty, tangy lemons and
>not those wishy washy Meyers. They are like eating wilted lettuce i.m.o.
>


>The trouble with Meyers, if you grow your own is, the all ripen at once
>on the tree, and after they're gone - that's it. When they're ripe the
>ground under the tree is covered in rotting fruit because you can't use
>them all, the rest of the year you're s.o.o.l.
>
>

Snipped
In NZ, Meyer lemons are common. They are thin-skinned, juicy, still
sour, and prolific fruiters on trees, my favourite lemons, but their
bounty depends on where they're grown. In my childhood home of
Hastings, they grew almost year-round. The trees were seldom without
lemons on them. However I haven't been successful in growing them well
in Wellington (cooler climate).

Meyers are more suited to some climates than others. Rather like
Chinese gooseberries, that originated in China. For the Chinese they
weren't much of a fruit. In NZ the vines were prolific fruiters and
the fruit was renamed Kiwifruit. Or rabbits, that are cute and fluffy
in England (or possums from Australia) but in NZ are rapidly breeding
pests which destroy pasture and trees.


  #39 (permalink)   Report Post  
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Peter Huebner
 
Posts: n/a
Default Using what you have [Was: Fried Meyer lemon slices]

In article >,
says...
>
> Eat the rabbits and use the possums for fur.
> (Or vice versa for a change of diet and fashion.


We had quite a nice little fur industy going for a few years - when I
moved into the valley here 23 years ago there were 3 guys commercially
trapping, skinning possums and drying the skins on frames and selling
them off.
Along came the anti fur lobby and that was the end of that. Government
bounty wasn't high enough.
After the possums exploded in numbers and started to a) demolish
national parks and b) spread tuberculosis into cattle herds they started
periodic poison drops from planes with followup trapping contracts.
The trappers began plucking the freshly killed possums and selling the
wool - there is now a burgeoning industry of selling garments out of
wool/possum blend - they are absolutely fantastic. My wife spins a lot
of wool and the possum blend she makes sells like hotcakes.

Never tried eating possum, though. I reckon they smell disgusting skin
on or off so I just have never been tempted. I'm sure you just have to
get rid of the scent glands, but ....

>
> P.S. AFAIK no one has yet told me whether those friggin' fried lemon
> slices include the skin or not! Bloody unhelpful lot around here. ;-)
>
>
>
> Cheers, Phred.
>


I'd definitely cook them skin on. You can then decide later if you want
to eat the skin as well or just the centres, I reckon.
I fry_then_poach salmon and trout with (whole) lemon slices and bayleaf
and dry white ...

-P.

--
=========================================
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  #40 (permalink)   Report Post  
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OmManiPadmeOmelet
 
Posts: n/a
Default Using what you have [Was: Fried Meyer lemon slices]

In article >,
(Phred) wrote:

> In article >,
(Kathy in NZ)
> wrote:
> >
> >In NZ, Meyer lemons are common. They are thin-skinned, juicy, still
> >sour, and prolific fruiters on trees, my favourite lemons, but their
> >bounty depends on where they're grown. In my childhood home of
> >Hastings, they grew almost year-round. The trees were seldom without
> >lemons on them. However I haven't been successful in growing them well
> >in Wellington (cooler climate).
> >
> >Meyers are more suited to some climates than others. Rather like
> >Chinese gooseberries, that originated in China. For the Chinese they
> >weren't much of a fruit. In NZ the vines were prolific fruiters and
> >the fruit was renamed Kiwifruit. Or rabbits, that are cute and fluffy
> >in England (or possums from Australia) but in NZ are rapidly breeding
> >pests which destroy pasture and trees.

>
> Kathy, you need to utilise the resources you're now blessed with:
>
> Eat the rabbits and use the possums for fur.
> (Or vice versa for a change of diet and fashion.
>
> P.S. AFAIK no one has yet told me whether those friggin' fried lemon
> slices include the skin or not! Bloody unhelpful lot around here. ;-)
>
>
>
> Cheers, Phred.



Sorry, but fried lemon sounds disgusting.
I've used lemon slices on top of fish and always keep the peel on, but
they are discarded, not eaten.

Just try it both ways and see how you like it?
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
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