NANCY BACKUS wrote to DAVE DRUM <=-

Not necessarily. This discussion raged on a few years ago. Citrus
and wine - yes. Capers are optional and not even mentioned in some
recipes, including one I grabbed from my Larousse Gastronomique tome.

I do remember the raging discussion... which is why I qualified my
statement with the word rather...

And I had, of course, taken the British meaning of "rather" when used
as a modifier in a sentence.

Not being British, I'm not all that likely to be using terms in a
British manner, unless the context is clearly such... :)

Well, I ain't a Pom either. But I've got this image in my head that gets triggered by the word "rather". Of an upper-crust child of privilege
removing his cigarette holder from between his tight jaws, looking down
his aristocratic proboscis and drawling "raaaa - ther" when presented
with obvious facts or something inconvenient. Sorry but it's stuck there.

... If life gives you lemons, keep them, because hey, free lemons.

I abhor those nasty little salt bombs and will pick them out and
donate them to a potted plant or pet.

I trust you are still referring to the capers, and not to the lemons mentioned in the tagline....? Never known lemons to be salt bombs....

Except preserved lemons ........... but, yes, I was referring to the
caper berries.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Preserved Lemons
Categories: Five, Citrus, Herbs
Yield: 1 jar

9 Organic lemons (Meyer if
- available)
Salt
1 ts (heaping) black peppercorns
2 Turkish bay leaves

Scrub 3 to 5 lemons, enough to fit snugly in a medium
jar with a tight-fitting lid (have 2 to 4 more ready on
the side). Slice each lemon from the top to within 1/2"
of the bottom, almost cutting them into quarters but
leaving them attached at one end. Rub salt over the cut
surfaces, then reshape the fruit. Cover the bottom of
the jar with more salt. Fit all the cut lemons in,
breaking them apart if necessary. Sprinkle salt on each
layer.

Press the lemons down to release their juices. Add to
the jar the peppercorns and bay leaves, then squeeze the
additional lemons into the jar until juice covers
everything.

Close the jar and let ripen at cool room temperature,
shaking the jar every day for 3 to 4 weeks, or until the
rinds are tender to the bite. Then store it in the
refrigerator.

To use, remove a piece of lemon and rinse it. (Add more
fresh lemons to the brine as you use them up.) The
minced rind is added at the very end of cooking or used
raw; the pulp can be added to a simmering pot.

By Julia Moskin

Featured in: D.I.Y. Cooking Handbook.

RECIPE FROM: https://cooking.nytimes.com

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MMMMM

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