April 24, 2009
If you ever see some lemon pepper pasta at the store. Pick some up and make this dish. I found mine at Trader Joe's. This is papperelle style pasta ...
Lemons are a fruit and very common ingredient in cooking, providing both flavoring and an important souring agent. The juice is most commonly used, but the zest is also a wonderful flavoring agent. Avoid the white pith, as it is very bitter.
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The lemon is a small evergreen tree (''Citrus limon'') originally native to Asia, and is also the name of the tree's oval yellow fruit. The fruit is used for culinary and nonculinary purposes throughout the world – primarily for its juice, though the pulp and rind (zest) are also used, mainly in cooking and baking. Lemon juice is about 5% (approximately 0.3 mole per liter) citric acid, which gives lemons a tart taste, and a pH of 2 to 3. This makes lemon juice an inexpensive, readily available acid for use in educational science experiments. Because of the tart flavor, many lemon-flavored drinks and candies are available, including lemonade.
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<a href="http://themastercleanse.org/the-lemonade-diet">Lemonade diet</a>
Alina
Lemons are one of the most versatile and multi-purpose ingredients I know. I love lemons!!