pdp1@EARTHLINK.NET on sat 25 dec 04
Hi Jon,
Fun mentions...!
This is also about three-quarters of the way to making a
Battery, as some of the Ancients are reputed to have done,
whose discovery as such, may well have been an initial
variation incidental to just such 'Preserves' or Pickles or
the likes being made...or someone fooling around putting
Bronze or Copper or Gold slender things in there for
who-knows-why...and finding out about electroplating
annodes.
Too, the Lemons and Salt I believe, together will make some
amount of Hydrchloric Acid, which may interact in
interesting ways with whatever the interior of the container
is made of, or, glazed with, if Ceramic.
I had an odd thing happen one time...a Thanksgiving as was
to be at a friend's Home...
We at my Home had made the Roast Turkey and so on and an
extra (Tin plated, pressed Steel) pan of (really good)
Sage-Apple-Bread-Onion-Oyster-and-whatever Dressing, and
while still hot, covered it in heavy Aluminum foil and soon
headed out. We drove to our friend's Home and noticed that
some curious galvanic corrosion had occurred in the space of
only a few miles worth of fifteen minute cross-town drive.
There were numerous holes in the foil with dark brittle
edges, wherever it had been touching the Dressing...(I
tossed it...sadly, not trusting it then...)
Hell of a note, huh...
Phil
el ve
----- Original Message -----
From: "Jon Singer"
> Hi, all.
>
> I learned a slightly different method from Rafih
Benjelloun,
> who is now at Imperial Fez in Atlanta, Georgia:
>
> Take each lemon and slice off one end, just enough so you
can
> see the juicy part. (Maybe 1/4 to 1/2 inch, 6-12 mm.)
Slice
> the lemon in quarters, starting from the flat cut face,
but
> don't cut all the way down to the point -- you want it to
> open up like a 4-petalled flower.
>
> Pack lemons _loosely_ into the bottom of the jar, points
down,
> until they just form a complete layer, then cover them
with
> salt. (You can drop the chopped-off ends back on top of
them
> if you like.) Pack another layer, cover with salt.
Continue
> until there isn't room for another layer. Add just enough
> water to cover them, and close the jar.
>
> Every day or so, "burp" the jar to let excess gas escape,
and
> invert it a couple times to stir the liquid. After a while
> all of the salt will dissolve, and the liquid will
eventually
> stop bubbling, though you should check it once in a while
to
> be sure it isn't building up any pressure. The lemons will
be
> fully pickled in perhaps another month or two, though the
exact
> amount of time depends on how warm or cold it is.
>
> When you are ready to use them, rinse off any excess brine
> before you slice them. I tend to slice them fairly thin,
> perhaps 1/8 inch (3 mm) or a bit thicker, but it's really
> a matter of taste.
>
> I've also done this with Key limes, but it takes a lot
more of
> them to fill the same size of jar.
>
> Happy holidays --
> jon
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