[gardeners] lemon pepper

flylo@txcyber.com (gardeners@globalgarden.com)
Mon, 2 Jul 2001 10:55:12 -0500

Agreed! I never had much use for lemon pepper, would use it when 
I was at a loss for something to add to a dry rub. Hubby, though 
decided it was worse than useless and actually tossed the 
container out. 
For lemon, I have a Ponderosa lemon in the greenhouse, and the 
football sized fruit are too dry to juice but the rind is where the 
commercial canners get candied citron, very nice to grate over 
dishes that need lemony taste. Also, lemongrass growing like a 
weed, can be chunked up and stirred up into a sauce at the last 
minute for a lighter lemon. 
At the 'pepper end' of the lemon pepper discussion, I like coarse 
black Malabar pepper and have recently fallen for green 
peppercorns. Wish they weren't so expensive though. We have a 
few slippery elm/ash (I never can remember) trees (aka 
tickletongue) and I've read that the fall berries are sometimes dried 
and used in place of peppercorns. Has anyone done this one? 
In a cooking column a LONG time ago (Houston Chronicle in the 
1960's) I read that black pepper can't be digested. This was from 
Chef Louis Szathmeyer? (Translvanian chef!) and it's one of those 
things that stay with you, right or wrong!!  

Martha, (Texas)
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