Ever tried squeezing a lemon over a potato dinner?

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06 Dec 2009, 10:52 am

I'm going to boil a few potatoes, some marrowfat peas and some cauliflower for dinner. I'm going to squeeze 1/3 of the lemon juice on each of the different food groups.

Has anyone ever tried that? I've never heard of it being done before but the issue is marrowfat peas, since they are processed to be made large, lack flavor. Boiled potatoes are fine and deliciously mellow but boiled cauliflower is bland and I don't know what to put on it.

sinsboldly
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06 Dec 2009, 11:17 am

Perambulator wrote:

Having a little acid (the citric acid in the lemon) with a bit of salt really brings out the flavor of the califlower. I also like to drizzle a little italian salad dressing over califlower. Or garlic and butter, with just a sprinkle of nutmeg. I have some friends that served me califlower with curry and I have to say, that is an aquired taste. . .

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wigglyspider
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08 Dec 2009, 12:25 pm

I guess that was yesterday..
so how did it go?
I was gonna say you could test it out on a bite before putting it on everything.

...I hope it was good though, it sounds kind of delicious. XD; I'm hungry now. P:

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sinsboldly
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09 Dec 2009, 12:35 am

you know, I always wondered why WrongPlanet.net didn't have a Food discussion area.

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Meadow
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09 Dec 2009, 12:48 am

Food is fun.

I like limes these days instead of lemon because it increases alkaline which has great health benefits. Maybe lemon achieves the same. Either way, it's delicious!

MathGirl
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09 Dec 2009, 1:34 am

Oh yes! It actually makes it taste quite good.

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09 Dec 2009, 3:18 am

I make oven roasted Greek potatoes which are made with lemon, there are alot of recipes for this dish, all are the same and very yummy

Ingredients:

5 large potatoes (red, white, or Yukon gold)
3/4 cup of olive oil
1 or more cups of water
Juice of 2 lemons
1 head of garlic, all clove-halved
3/4 tsp. dried oregano
Sea salt and black pepper to taste

Method:

Preheat oven to 450 F.

Peel the potatoes, then cut them into half lengthwise and again into quarters. Spread the potatoes out in a roasting pan large enough so that, when stacked, there is not more than one placed on top of each other.

Toss them in the sea salt (lightly salted in the beginning) along with pepper, oregano, garlic, and lemon juice.

Add the olive oil and coat the potatoes thoroughly in the oil. Add the water up to 1/2 inch high in the pan but do not pour it directly over the potatoes. Cover them with foil and place them on the lowest rack in the oven.

Cook for 45 minutes, uncover and add water to 1/4 inch if necessary.

Toss them gently. Reduce the heat to 350 F. Cook them for about another 45 minutes or until the water evaporates and the potatoes are toasty and fork tender. Season with more salt to taste.

Perambulator
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09 Dec 2009, 5:51 pm

wigglyspider wrote:

The potato dinner with lemon squeezed over it was horrible. It tasted very tart. Lemon needs other ingredients to compliment it.

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