Quote:
Originally Posted by lewdog
And tell me like in what? I don't always have both on hand so if I did have quite a few, I want to think of how I'd use them.
|
I like acidity, so seafood obviously, but try a good squeeze of lemon on a steak, in place of vinegar in fried rice, make preserved lemons, pasta, chicken, lemon merengue pie, lemon curd... Lemons rock.
We don't really do mixed drinks at home, so no suggestions there.