Saturday, November 21, 2009
Salted Lemons
So I tried a salted lemon last weekend... it was sliced around my plate of braised lamb shank at a Moroccan restaurant called the Sultan's Tent in Toronto. The meat itself was the melt-in-your-mouth variety, with underpinnings of cinnamon and paprika. So I thought a bite of lemon would be a complement. I should have known better... I don't like olives because of their saltiness... what did I think a salted lemon would be? Actually, it was worse than salty- it was sour, salty, pungent in almost a sickening way. Honestly, it was easier to eat pig lung in China...
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The Salted Lemon by Anna Fishman and Becky Ong is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.
1 comment:
Hi Anna,
My most recent experience with salted lemons came with a gruyere and smoked salmon sandwich. If my tastebuds had hands, they would have punched me in the face and called me a bad name for feeding it that. Just something about the intense sourness and the saltiness made it such a visceral taste experience (and rejection) that it was memorable, even if I didn't like it.
One more week of school hell, and you should see me a little more often on the blog. Awesome photo!
~Becky
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