Name Tag Archive

[Rita~]

Syrinx wrote:
I have just made Rita L's Preserved Lemons. Very easy to make, and it looks great in the jar - or it did, until we shook it! However, I have just realised that we can't taste the product for another three weeks at least (one week of daily shaking, then two-plus weeks in the dark). Dilemma!! Should I write a review of the production process and edit the review later when we taste the result? Or should I ask for an extension here and plan to submit a review by, say, 3rd November? Please advise!!!

In the meantime, here are some photos which I have just posted to the recipe's page:

You can do it either way. Many times I start the review then when I taste it I go back to it! The tough part is to remember to write the final review!
I just so do love the pictures. Thanks!

[Syrinx]

Thanks, Rita. I have posted an interim review of your Preserved Lemons as follows: "I have just made a batch of these, and the method is very straightforward and easy. Before seeing what the lemons taste like, I need to rotate the jars daily for a week, then leave them in the dark for at least two weeks. I'll be back with a review and a star rating when I have done that!"

[Rita~]

Syrinx wrote:
Thanks, Rita. I have posted an interim review of your Preserved Lemons as follows: "I have just made a batch of these, and the method is very straightforward and easy. Before seeing what the lemons taste like, I need to rotate the jars daily for a week, then leave them in the dark for at least two weeks. I'll be back with a review and a star rating when I have done that!"

Thanks Now what do you plan to make with them?
Recipes using preserved lemons

[Elmotoo]

I have made & reviewed both Chicken Tagine With Apricots and Honey by Toni Gifford & Middle Eastern Chicken Burgers by Sharon 123.

MMMMMMMMMMMMMMM!

Beth

Rita L. is still IT.

[echo echo]

After checking out Rita's Preserved Lemons, talked about above, I want to try them, too, so I'm tagging them. I, too, will need an extension as letting them infuse takes longer than the usual required posting period.

One question: Is there a reason to prefer 1/2 pint bottles, as stated in the recipe, over larger bottles, such as 1 quart, which I already have on hand?

[Syrinx]

Can't decide which preserved lemon recipe to make, but at least I've got a fortnight before I have to make up my mind! So in the meantime, I would like to tag echo echo's Middle Eastern Lamb and Spinach Soup

Syrinx is it! Cookbook N*A*M*E*

[Cookgirl]

Ok. I'm not getting any email notifications
for this thread anymore. I just realized that tonight.

Must be something with the Harvest Moon...

[echo echo]

My preserved lemons won't be ready for awhile, so in the meantime, I'll tag Syrinx's Spice Tea. I already have all the ingredients and besides it looks irresistable.

echo echo is IT.

Here's my cookbook.

[Sharon123]

I have made Elmotoo's Shredded Beets With Thick Yogurt!


Tagging echo echo's Lebanese Salad!

N.A.M.E. Tag Cookbook

[echo echo]

Syrinx's Spice Tea has been sipped, savored and reviewed.

[Rita~]

Tagging Sharon`s Banana Soup! #174553
I`m it!

“African & Middle Eastern,”

[Rita~]

Spicy Red Pepper and Walnut Dip
Made and enjoyed

[Cookgirl]

Sharon's Carrot Burgers reviewed.
I think I am all caught up now.

Tagging Ree-tuh's Cabbage and Noodles

[chef FIFI]

I just wanted everyone to know since I am nearing Eid(islamic holiday) I am getting very busy and with it being Ramadan still, I have asked NcMysteryshopper to take over keeping score in this game.
I will pop in here and there. Keep up the good work

[Syrinx]

Tagging CookGirl's Green Beans Algerian-Style.

Syrinx is it! Cookbook N*A*M*E*