Noel Gieleghem wrote:

> I prefer to make my preserved lemons with Meyer "lemons" (not really a
> lemon, I know, but a hybrid sort of thing)

eh? Meyers are the only lemons that grow successfully in Canberra (heavy
frosts, dry climate). I thought they were lemons! I'll use any lemons I can
get my hands on though.

> On a final(and rather neurotic) note, I do observe the convention of
> never sticking a dirty/oily spoon (or finger) in the pickle jar. Seems
> they don't like oil much. This is odd as there's a whole sub-genre of
> oil-based preserved lemons (it's more a Middle Eastern thing than a
> North African one).

I haven't had any of these lemons for a while...I teach skiing in Oz and the
US and I can't have gardens, or pets, or preserved lemons, or smen....or any
of these good things. although I'm thinking of doing it again anyway.

I used very large jars with a spring-form glass lid. I sterilised them, used
a lot of salt in each layer, and if I took out a lemon I sprinkled some salt
where it'd been. I did get some vapour building up, when the lid was
released, gas would pop out. the lemons were good, however. but I found
after some time, the rubber around the lid perished and the metal started to
corrode too.

> So who wants to talk about warka/b'stilla/spring roll skins/popiah?
> LOL. I posted a few years back, but couldn't get any takers.....It's
> a fascinating subject, and they're much more fun than phyllo dough
> (yuck!)

Never had the guts to try making warka! Wolfert's instructions are clear,
but it just looks very tricky. so you can use spring roll skins in place of
it???? I've always wanted to try making bistiya.

I am just now barbequing a 6 pound leg of veal. I covered it in lime juice
and then chermoula (a mix got from a large spice merchant here). I did this
with a smaller bit last week, and got a very nice effect much like the Doner
Kebab you buy from middle eastern food places. I've put some bits of
eucalyptus in the BBQ to provide some smoke.

--
ant
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