Lemons

Gazette reader Zander has suggested that I write about lemons. Here I go. Lemons are universally known for their sour flavor (except for the famed sweet Mayer lemons). They differ from limes in their appearance and flavor. Many varieties of lemons, including the ones my mother grows in her backyard, are fragrant. When used in moderation, they can accent the flavor of many a dish, from Zander's favorite pho to a stuffed grape leaf or dolma. Paradoxically, they can also be used to mask or tone down flavors such as the fishy flavor of seafood or the sweetness of a concoction that has had too much sugar added (the same can be done with a dish that has been over-salted.) Here are five suggested culinary uses for lemon:
1. Bake some potatoes in olive oil and toss with a squeeze of lemon and parsley.
2. Squeeze into rice and add some chopped cilantro for rice pilaf.
3. Add juice to soy sauce and marinate tofu in it for baking.
4. Grate and saute for the base of a pasta sauce.
5. Cut into slices and place into pitcher of ice water for a refreshing and low-sugar drink.

Webpage to muse over

When I can't decide what to eat and feel lazy (which occurs on a fairly regular basis), www.menupages.com is where I go for oodles of take-out and delivery menus. You probably know about this site already if you live in New York, but if you didn't, it has online menus for many Manhattan restaurants, plus reviews (where your IP address is recorded, to avoid multiple postings from one computer). Just make sure you disable your pop-up blocker.