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CoraYvette

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    Tucson, Arizona
  1. It tastes like perfumed sugar water. Reminds me of jasmine in the air, ending with a minty icy feeling. The peel reminds me of a kumquat in that is edible but mild. The peel (pith and all) is slightly bitter with a pleasant mild lemon aftertaste. I detect zero acidity in the fruit (but I have neither a trained nor sensitive palate). It's a bit of an enchanting nothing... No acid to speak of. Quite sweet in a watery way. Pleasantly bitter peel. No salt aspect. I alsmost think I should reduce the juice and use as a sweetener.
  2. So, a local Middle East food store has these. They have a sticker that says "Sweet Lime". Wikipedia also calls them Citrus limetta, sweet limetta and Mediterranean sweet lemon. They are not Meyer Lemons which I love to preserve in salt. The store owner told me to cut one into quarters and bite into one just before bed and then I would sleep well. I'd prefer to do more with them though. If there is a mention in Page and Dornenburg, I missed it. The only way I can think to use it is like an orange or meyer lemon, but I imagine you might have some suggestions. Fish and salads come to mind. What do YOU do with them? Anything with complex flavors like cinnamon/onion/pomegranate? Thanks!
  3. We ate breakfast there September 2011. There's not alot of room for Michel Richard to be Michel Richard on the breakfast menu. He is interesting. His food is fabulous. This is a 24 hour cafe. The dinner menu which i did not try looked far more interesting than the boring breakfast menu. BTW we took our 12 year old twins to Citronelle in DC in 2010 and it was an extraordinary experience for each of us. Each of us was tempted to try new culinary ideas and we were all stuffed and happy by nights end. The girls stil talk about Citronelle. So do DH and I.
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