They last forever, and you can use the pulp, just keep in mind that it's quite salty, so if you use them in a sauce, you probably won't need to salt it.
Mostly, though, you use the rinds, and they're wonderful. Chop them up and toss them in pasta salad. Add them, along with some broth and some meat, to couscous. Pilaf. Braised chicken dishes. Dirty rice (which is what I call rice cooked with broth and veggies and maybe some shrimp or chopped chicken.)
If you want to try the tagine next week, you could probably get away with finely grated lemon rind and a good squeeze of lemon juice. :):)
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timeasmymeasure
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Date: 2006-03-07 04:35 am (UTC)Mostly, though, you use the rinds, and they're wonderful. Chop them up and toss them in pasta salad. Add them, along with some broth and some meat, to couscous. Pilaf. Braised chicken dishes. Dirty rice (which is what I call rice cooked with broth and veggies and maybe some shrimp or chopped chicken.)
If you want to try the tagine next week, you could probably get away with finely grated lemon rind and a good squeeze of lemon juice. :):)