Dan Abel Boatwright rec.food.cooking: has measured nothing.
REPORT!! Was: Preserved Meyer Lemon Questionmine The recipe I used to make these lemons claimed you could use them after 5 days. This is different from other recipes which say to let them sit 6 weeks. The shorter duration...
Very true, Dan... far, far better than guzzling sugar laden OJ (the BIG LIE from the citrus commission... OJ is not so great for you... makes you fat and rots your teeth). Parsley is also very, very high in Vitamin A, Iron, and Calcium. I can't remember not having a crop of parsley growing right outside my back door. And even though I grow far more than I can possibly use I still always use the stems too... minced they add nice crunch and terrific flavor to all types of salads, especially salsa, they're perfect in soups-stews, and tomato sauce. I grind parsley stems and all into meat loaf. And if I can't use the stems rightaway they go into the freezer to await a dish where they can be used. And a few full sprigs of parsley keep celery sticks great company in bloody marys. And it's a heck of a lot easier growing a parsley patch than a citrus grove... especially up north. And remember that BIG LIE, freshly picked parsley gives *full* nutritional value, whereas unless you pick your own, so-called fresh citrus from the stupidmarket actually contains very little Vitamin C; within 24 hours of harvest fully half the Vitamin C in citrus is lost, and half again each day, citrus a few days later contains practically none. OJ in containers likewise. Only frozen OJ concentrate contains significant Vitamin C. The citrus at the typical stupidmarket is at least two weeks since harvest and much is from cold storage, can be 6-8 weeks off the tree, contains essentially zero Vitamin C. The Citrus commission advertisements are all MYTH and BS. So don't concern yourselves if the citrus crops fail... parsley is a hundred fold better for you, equally better for your budget too.
My first corned beefRight before St. Patricks day, my local supermarket was offering corned beef brisket for a ridiculously low price, so I bought 3 and froze them. Someone in another thread...
Eat your parsley every day... bean salads, pasta salads, tuna salads, even parsley buttered bagels are pretty good, in fact I often add a full cup of minced parsley (with stems) to bread dough, even pizza dough. I happen to like parsley much better than basil, in fact I rarely bother growing basil anymore. And I grow both the curly and flat leaf... curly is better with anything chicken, even eggs. And no one has an excuse for not growing their own... there's a lot more *healthful* nutrition from a 10" pot of parsley than from an entire citrus tree.
Sheldon
