Hi All,

I have a lemon pepper that turns out to be just pepper.
(I wondered why it never seemed to turn out very good.)

Do you guys a have a lemon pepper you like? (I can't use
sugar.) Target food is salmon and lamb.

Is it better to use lemon and pepper separately? If so,
what do you use for the lemon? (I got lots of pepper!)

Many thanks,
-T

On Nov 19, 1:37*pm, Todd > wrote:
> Hi All,
>
> * * I have a lemon pepper that turns out to be just pepper.
> (I wondered why it never seemed to turn out very good.)
>
> * * Do you guys a have a lemon pepper you like? *(I can't use
> sugar.) *Target food is salmon and lamb.
>
> * * Is it better to use lemon and pepper separately? *If so,
> what do you use for the lemon? *(I got lots of pepper!)
>
> Many thanks,
> -T

Real lemon?

On 11/19/2012 02:00 PM, Chemo wrote:
> On Nov 19, 1:37 pm, Todd > wrote:
>> Hi All,
>>
>> I have a lemon pepper that turns out to be just pepper.
>> (I wondered why it never seemed to turn out very good.)
>>
>> Do you guys a have a lemon pepper you like? (I can't use
>> sugar.) Target food is salmon and lamb.
>>
>> Is it better to use lemon and pepper separately? If so,
>> what do you use for the lemon? (I got lots of pepper!)
>>
>> Many thanks,
>> -T
>
> Real lemon?
>

Tried that. It always comes out terrible, Is it the peal that
I am suppose to use and not the juice?

On Nov 19, 2:11*pm, Todd > wrote:
> On 11/19/2012 02:00 PM, Chemo wrote:
>
>
>
>
>
>
>
>
>
> > On Nov 19, 1:37 pm, Todd > wrote:
> >> Hi All,
>
> >> * * *I have a lemon pepper that turns out to be just pepper.
> >> (I wondered why it never seemed to turn out very good.)
>
> >> * * *Do you guys a have a lemon pepper you like? *(I can't use
> >> sugar.) *Target food is salmon and lamb.
>
> >> * * *Is it better to use lemon and pepper separately? *If so,
> >> what do you use for the lemon? *(I got lots of pepper!)
>
> >> Many thanks,
> >> -T
>
> > Real lemon?
>
> Tried that. *It always comes out terrible, *Is it the peal that
> I am suppose to use and not the juice?

Zest the lemon. Maybe you're putting way too much juice on.

Todd wrote:

>Do you guys a have a lemon pepper you
> like? (I can't use
>sugar.) Target food is salmon and lamb.

I swear by Lawry's lemon pepper seasoning in a jar, but that wouldn't
work for you, if you can't have sugar, as just looked at the list of
ingredients and has sugar listed, along with pepper, salt, lemon peel,
garlic and onion, etc.

It's a must on seafood around our house, but also good on chicken, pork
chops, ribs, roasts, vegetables and salads.

Judy

On 11/19/2012 4:37 PM, Todd wrote:
> Hi All,
>
> I have a lemon pepper that turns out to be just pepper.
> (I wondered why it never seemed to turn out very good.)
>
> Do you guys a have a lemon pepper you like? (I can't use
> sugar.) Target food is salmon and lamb.
>
I've been using Penzey's lemon pepper.

On 11/19/12 5:32 PM, Sqwertz wrote:

> Lemon pepper is usually made with pepper, citric acid, and lemon oil.

Although most are loaded with salt. It's always better to buy a lemon
pepper that has no salt listed, and then add salt as needed or wanted.

-- Larry

On Mon, 19 Nov 2012 14:11:53 -0800, Todd > wrote:

> Tried that. It always comes out terrible, Is it the peal that
> I am suppose to use and not the juice?

Yes, grate it. It dries quickly at room temperature. You could peel
it, chop it and put it into your pepper grinder with whole pepper
corns.

--
Food is an important part of a balanced diet.

On Mon, 19 Nov 2012 14:30:29 -0800 (PST), Chemo
> wrote:

> Zest the lemon. Maybe you're putting way too much juice on.

I use lemon juice with olive oil and smashed/finely chopped garlic for
lamb (with either chopped fresh rosemary or oregano), just lemon juice
and maybe a little white wine for salmon... not sure what's so hard
about what he wants to do, but apparently it's a problem.

--
Food is an important part of a balanced diet.

Sqwertz wrote:

> Have you seen those little, 2-inch football-shaped yellow balls with
> the dimply skins and nipples on the end in the produce department of
> the grocery store?

Those are probably key limes. Actual lemons tend to be 4" or longer.

On 11/19/2012 01:37 PM, Todd wrote:
> Hi All,
>
> I have a lemon pepper that turns out to be just pepper.
> (I wondered why it never seemed to turn out very good.)
>
> Do you guys a have a lemon pepper you like? (I can't use
> sugar.) Target food is salmon and lamb.
>
> Is it better to use lemon and pepper separately? If so,
> what do you use for the lemon? (I got lots of pepper!)
>
> Many thanks,
> -T


Thank you all!

"Todd" > wrote in message
...
> On 11/19/2012 01:37 PM, Todd wrote:
>> Hi All,
>>
>> I have a lemon pepper that turns out to be just pepper.
>> (I wondered why it never seemed to turn out very good.)
>>
>> Do you guys a have a lemon pepper you like? (I can't use
>> sugar.) Target food is salmon and lamb.
>>
>> Is it better to use lemon and pepper separately? If so,
>> what do you use for the lemon? (I got lots of pepper!)
>>
>> Many thanks,
>> -T
Good question, Todd. Not an easy answer though. You'll have to experiment
some to see what/which lemon gives you the result you like. A little zest of
a nicely washed lemon will probably give you the hit you want. I read
somewhere that the nastiest thing in restaurants is the lemon slices;
haven't tested that conclusion myself. Polly

On 11/19/2012 07:12 PM, sf wrote:
> On Mon, 19 Nov 2012 14:30:29 -0800 (PST), Chemo
> > wrote:
>
>> Zest the lemon. Maybe you're putting way too much juice on.
>
> I use lemon juice with olive oil and smashed/finely chopped garlic for
> lamb (with either chopped fresh rosemary or oregano), just lemon juice
> and maybe a little white wine for salmon... not sure what's so hard
> about what he wants to do, but apparently it's a problem.
>

I have got to try this! Thank you!

-T

On Fri, 23 Nov 2012 14:46:10 -0800, Todd > wrote:

> On 11/19/2012 07:12 PM, sf wrote:
> > On Mon, 19 Nov 2012 14:30:29 -0800 (PST), Chemo
> > > wrote:
> >
> >> Zest the lemon. Maybe you're putting way too much juice on.
> >
> > I use lemon juice with olive oil and smashed/finely chopped garlic for
> > lamb (with either chopped fresh rosemary or oregano), just lemon juice
> > and maybe a little white wine for salmon... not sure what's so hard
> > about what he wants to do, but apparently it's a problem.
> >
>
> I have got to try this! Thank you!
>

YW - hope it works well for you; it always does for me.

As far as the fish goes, I mislead you a bit because of the word
order. Use more wine than lemon juice. You don't need to make the
fish swim wine - coat the dish with 1/4-1/2 inch of wine and add just
enough lemon juice to negate the sweetness of the wine (remember, even
what we think of as a "dry" white wine needs a little lemon juice).
Seal it with foil and bake at 400° until barely cooked through.


--
Food is an important part of a balanced diet.

On 11/23/2012 03:49 PM, sf wrote:
> On Fri, 23 Nov 2012 14:46:10 -0800, Todd > wrote:
>
>> On 11/19/2012 07:12 PM, sf wrote:
>>> On Mon, 19 Nov 2012 14:30:29 -0800 (PST), Chemo
>>> > wrote:
>>>
>>>> Zest the lemon. Maybe you're putting way too much juice on.
>>>
>>> I use lemon juice with olive oil and smashed/finely chopped garlic for
>>> lamb (with either chopped fresh rosemary or oregano), just lemon juice
>>> and maybe a little white wine for salmon... not sure what's so hard
>>> about what he wants to do, but apparently it's a problem.
>>>
>>
>> I have got to try this! Thank you!
>>
>
> YW - hope it works well for you; it always does for me.
>
> As far as the fish goes, I mislead you a bit because of the word
> order. Use more wine than lemon juice. You don't need to make the
> fish swim wine - coat the dish with 1/4-1/2 inch of wine and add just
> enough lemon juice to negate the sweetness of the wine (remember, even
> what we think of as a "dry" white wine needs a little lemon juice).
> Seal it with foil and bake at 400° until barely cooked through.
>
>

Thank you!