Pickled Lemons
Here’s a fun fact: I ate pickled lemons twice in the last week, and zero times before that. My first pickled lemon was last Sunday in NYC at the LES Pickle Festival. My second was yesterday in my very own kitchen. Apparently they were purchased at a Lebanese market in Seekonk. I remember liking the lemon at the pickle festival, but I definitely found the second completely overwhelming. Perhaps the black seed floating around pushed it over the edge.
If you’re considering eating a pickled lemon, here are some questions you should ask: 1) Do you like eating pickles? 2) Do you like eating lemons? 3) When eating a lemon, do you find its taste a bit on the bland side? 4) Is there a beverage nearby? If you answer “Yes” to all 4 of these question, by all means try the lemon. Another good reason to eat a pickled lemon is if you’re taste buds have gone numb and need to check if you have any taste left at all.
September 24th, 2007 at 7:25 pm
I’ve never liked lemons. I don’t like their shape. I don’t like their taste and I don’t care for their attributes in a car. (you remember cars, they’re the things you don’t drive)
Now when you combine all those unapeeling qualities and add leaving them in a jar to make their taste even less apeeling, now
you’ve really climbed the Mt. Everest of disapeelment.
I am impressed at your ability to act on the impulse and applaud
the culinary heights to which you’ve climbed. To try this dangerous operation at home speaks volumes about the food y adventureness you were raised in.
Keep us the good work, only with a different food.
Chip