As I have previously written about, I've been on a quest to make Persian-style dried limes. It's a sort of silly quest: I've only eaten a dish with these dried limes in it a few times. I don't really even remember what they look like. But it's something interesting to do. Anyway, my dried limes I have now, according to my friend Farhang, are probably not quite correct. He says they should be "rock hard, light weight and dark brown colored." Mine are soft and pliable, like a raisin, not all that light, and very light colored. So it seems it was not a success. But I'm not going to throw away the limes, they probably are useful for something. And perhaps all I need to do is further dry it out, perhaps in the oven, for it to be like a Persian dried lime. What I need to do is to go to a Persian store and ask them how to do this thing.
On a more successful note, as I mentioned in another blog entry, I have discovered that seasoning cast-iron on a grill works very well. I had previously said I couldn't season my large pot, since it was too large for my grill. However, I discovered that I could remove the grating, and place it either right side up, or upside down on the coals, and have it pretty much covered, with just the handle sticking out. This has worked very well, and I just coat it with Crisco and leave it there until my grill cools down. I now have a completely black pot, perfectly seasoned. I did this again the next time I barbecued, since it can only help the seasoning, and doesn't waste the heat that the charcoal is giving out. I recommend it.
Posted by ahyatt at July 7, 2003 07:04 AM