So I popped into the room where D was reading to tell her what I was
doing with the leftover rice from last night: a rice salad with
garlic-infused olive oil, chopped scallions, chopped celery, criasins,
toasted pecans, lemon confit, lime juice, etc. And I had to pause a
moment because I was salivating too much to speak clearly.

She had trouble answering for the same reason.
--

modom

On Tue, 01 Sep 2009 22:15:59 -0500, "modom (palindrome guy)"
> wrote:

>So I popped into the room where D was reading to tell her what I was
>doing with the leftover rice from last night: a rice salad with
>garlic-infused olive oil, chopped scallions, chopped celery, criasins,
>toasted pecans, lemon confit, lime juice, etc. And I had to pause a
>moment because I was salivating too much to speak clearly.
>
How do you make your lemon confit?


--
I love cooking with wine.
Sometimes I even put it in the food.

On Tue, 01 Sep 2009 21:07:46 -0700, sf > wrote:

>On Tue, 01 Sep 2009 22:15:59 -0500, "modom (palindrome guy)"
> wrote:
>
>>So I popped into the room where D was reading to tell her what I was
>>doing with the leftover rice from last night: a rice salad with
>>garlic-infused olive oil, chopped scallions, chopped celery, criasins,
>>toasted pecans, lemon confit, lime juice, etc. And I had to pause a
>>moment because I was salivating too much to speak clearly.
>>
>How do you make your lemon confit?

I use Tom Colicchio's recipe: Blanch six lemons and slice them thin,
remving the seeds. Mix 1/3 cup kosher salt with 3 Tblsp sugar. Chop 2
shallots and two cloves of garlic. Layer each ingredient in turn in a
glass container. Refrigerate for about a week, turning daily to mix
the ingredients and the juice.
--

modom