tag:blogger.com,1999:blog-22361538.post1721135015899415646..comments2023-07-02T10:24:35.933-04:00Comments on The Crazy Chef: Moroccan Preserved LemonsShockingSchadenfreudehttp://www.blogger.com/profile/05860240862422697515noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-22361538.post-44227814115939340332011-02-13T22:13:12.130-05:002011-02-13T22:13:12.130-05:00Well I'm not contradicting your claim about ei...Well I'm not contradicting your claim about either his grammatical talent or being a loser. I have no doubt that your claim concerning grammar is spot on. I'm just saying I liked his book and it has added value to my life. It's entirely possible for that fact to coexist with your evaluation of his writing ability.<br /><br />However, I would point out that one can be a "winner" by sucking cock also. One need not necessarily forge his own road to be a winner. But maybe that depends on how you define "winner".Marcushttps://www.blogger.com/profile/05757244326942442638noreply@blogger.comtag:blogger.com,1999:blog-22361538.post-60396040080238743572011-02-13T22:07:07.363-05:002011-02-13T22:07:07.363-05:00Maybe he's evolved?
But my claim is extraordi...Maybe he's evolved?<br /><br />But my claim is extraordinarily precise. One must either refute it by pointing out the flaw in the claim, or accept it as true.<br /><br />The man is a total loser!ShockingSchadenfreudehttps://www.blogger.com/profile/05860240862422697515noreply@blogger.comtag:blogger.com,1999:blog-22361538.post-7891112394040914442011-02-13T21:54:03.133-05:002011-02-13T21:54:03.133-05:00Well he introduced me to the craft of charcuterie,...Well he introduced me to the craft of charcuterie, and for that I'm thankful.<br /><br />The "lemon confit" was a miserable failure but I have made some excellent corned beef following his instruction as well as basic sausages (I usually just stuff them into some vegetable instead of casings), general purpose brines (something I had no knowledge of previously) and gravlox.<br /><br />Overall I find his book, Charcuterie, useful and it has expanded my culinary experience.Marcushttps://www.blogger.com/profile/05757244326942442638noreply@blogger.comtag:blogger.com,1999:blog-22361538.post-24462763717993886572011-02-13T20:03:00.501-05:002011-02-13T20:03:00.501-05:00Michael Ruhlman is a loser. If you read his crap, ...Michael Ruhlman is a loser. If you read his crap, you will lose.<br /><br />FAIL!!!<br /><br />He hasn't achieved much except managing to suck the correct celebrity cock of the day.<br /><br />Here's the personal take: <a href="http://shockingschadenfreude.blogspot.com/2009/05/authors.html" rel="nofollow">link</a>.<br /><br />Challenge you to read that book, and just identify each subject. Not asking for much, just map each "he/she/his/her's" to the actual subject.<br /><br />Try it. You will fail.<br /><br /><b>FAIL</b>!!!!ShockingSchadenfreudehttps://www.blogger.com/profile/05860240862422697515noreply@blogger.comtag:blogger.com,1999:blog-22361538.post-10963556260317660092011-02-09T22:03:16.478-05:002011-02-09T22:03:16.478-05:00According to Michael Ruhlman in Charcuterie:
&quo...According to Michael Ruhlman in Charcuterie:<br /><br />"Lemon confit, or preserved lemons, is a powerful seasoning and great pantry item... A common ingredient in North African and Middle Eastern cuisines... "<br /><br />His instructions basically are:<br /><br />1. scrub lemons and halve crosswise<br /><br />2. pack into salt in a nonreactive container.<br /><br />Searching the intarwebs for lemon confit, as I recall, yielded similar descriptions also using salt. In most cases IIRC people put the whole thing in a glass jar and store it in the fridge. I used an earthenware container. Didn't work out for me.Marcushttps://www.blogger.com/profile/05757244326942442638noreply@blogger.comtag:blogger.com,1999:blog-22361538.post-69762957024849555972011-02-09T21:00:00.524-05:002011-02-09T21:00:00.524-05:00Lemon confit involves sugar more than salt. Also, ...Lemon confit involves sugar more than salt. Also, cannot use lemon ribs and juice. <br />When packed in sugar, one needs to "melt" the sugar so all lemon skins are completely dunked in the liquid -- it needs several hours of solid sunlight over several days or slow cooking on stove before bottling.macavityhttps://www.blogger.com/profile/14125903905026757509noreply@blogger.comtag:blogger.com,1999:blog-22361538.post-12555326536434429302011-02-09T20:09:28.741-05:002011-02-09T20:09:28.741-05:00No clue what "lemon confit" is. Here the...No clue what "lemon confit" is. Here the lemons are dunked in pure lemon juice and salt. That's a seriously acidic bath!!!<br /><br />However, as mentioned, the lemons have to be under the "water line". That is crucial.ShockingSchadenfreudehttps://www.blogger.com/profile/05860240862422697515noreply@blogger.comtag:blogger.com,1999:blog-22361538.post-71160485748701394842011-02-09T12:31:07.411-05:002011-02-09T12:31:07.411-05:00I tried making lemon confit once. I cut some lemon...I tried making lemon confit once. I cut some lemons in half and packed them in kosher salt. They turned gross. Green funk on top, lemons were brown and unappealing and stunk like dickens. After I cleaned out the crock, I could still smell them so I ended up throwing that crock out.<br /><br />Not sure what happened...Marcushttps://www.blogger.com/profile/05757244326942442638noreply@blogger.com