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wombat11381.) Costco roasted seaweed snacks: Cannot. Stop. Eating. Them.
(Well, I guess I'll have to now that I've polished off the entire case. Definitely more cost-effective than buying individual packages from Trader Joe's. It's not as if there's anything really *bad* about eating them, other than the immensely wasteful packaging compared to buying bulk-wrapped tubs of Yamamotoyama seaweed (which has a different texture), but I think this is enough seaweed for a while.)
2.) Lime bars. Tried out several recipes over the past month or so, after buying five pounds of limes. Started a comparative writeup a while back, but the browser disappeared it :b The recipe from the (iirc) penultimate "Joy of Cooking" edition was rather gooshy unless refrigerated. The antepenultimate JoC version was nearly the same as the "Cookies" volume of Time-Life's "Good Cook" series, which was my favorite
3.) After I got tired of making lime bars, I turned the remaining limes into Moroccan-style salt-preserved limes and two different types of lime syrup. Polished off the lime syrup as limeade during the recent run of hot weather. The salt-preserved limes seem ready to eat now, if I can find some recipes to use them in. (Or just eat them with olives, if I remember to get more olives.)
Salt-preserved limes look *really* oogy during several parts of the process-- the nice bright green chlorophyll gets muddied out into a sickly shade of pea soup. Can't say whether the product really tastes all that different from salt-preserved lemons. I've read some references to using the same process on blood oranges, but haven't seen any pix of the results.
Now that I have the brine set up, I can probably maintain it for making more salt-preserved citrus in the future-- there are also reports of using juiced-out citrus halves as starting material, which makes sense since much of the flavor is from the zest anyway. The brine basically seems to be there as an osmotic sink to burst the cell walls and extract out the water-soluble bitterness.
(Well, I guess I'll have to now that I've polished off the entire case. Definitely more cost-effective than buying individual packages from Trader Joe's. It's not as if there's anything really *bad* about eating them, other than the immensely wasteful packaging compared to buying bulk-wrapped tubs of Yamamotoyama seaweed (which has a different texture), but I think this is enough seaweed for a while.)
2.) Lime bars. Tried out several recipes over the past month or so, after buying five pounds of limes. Started a comparative writeup a while back, but the browser disappeared it :b The recipe from the (iirc) penultimate "Joy of Cooking" edition was rather gooshy unless refrigerated. The antepenultimate JoC version was nearly the same as the "Cookies" volume of Time-Life's "Good Cook" series, which was my favorite
3.) After I got tired of making lime bars, I turned the remaining limes into Moroccan-style salt-preserved limes and two different types of lime syrup. Polished off the lime syrup as limeade during the recent run of hot weather. The salt-preserved limes seem ready to eat now, if I can find some recipes to use them in. (Or just eat them with olives, if I remember to get more olives.)
Salt-preserved limes look *really* oogy during several parts of the process-- the nice bright green chlorophyll gets muddied out into a sickly shade of pea soup. Can't say whether the product really tastes all that different from salt-preserved lemons. I've read some references to using the same process on blood oranges, but haven't seen any pix of the results.
Now that I have the brine set up, I can probably maintain it for making more salt-preserved citrus in the future-- there are also reports of using juiced-out citrus halves as starting material, which makes sense since much of the flavor is from the zest anyway. The brine basically seems to be there as an osmotic sink to burst the cell walls and extract out the water-soluble bitterness.