Today's fun thing to quibble with

[minoanmiss]

How to store ten global pantry staples (in the fridge)

Comments

[acelightning2]

I tried to make salted lemons once, but they just tasted like salty moldy lemons. I make my own Chinese chili oil, and I'm working on making homemade steamed buns. I've been cooking for seventy years - I first learned to make scrambled eggs when I was seven, and could reach the top of the stove without kneeling on a kitchen chair. So I've learned a whole lot about ingredients, how to make food keep better, and how to make Hunan-style salted sliced chili peppers. And that article should be very useful for people who've never heard of gochujiang.

[magid]

Preserved lemons failed if they molded or tasted like it. (I’ve had many successes, but also some failures, and haven’t figured out the difference yet as to why.)

[acelightning2]

I suppose I didn't wash the lemons vigorously enough before I cut and salted them. I'm not sure what I'd use them in. But the idea was interesting

[magid]

They’re great as seasoning (cooked with) rice (chickpeas optional), especially if the rice is under some chicken. Also lovely in tomato-bsed stews, tagines, and similar sorts of dishes.