http://banane.disqus.com/I write about SF, writing, and technology.enWed, 05 Jan 2011 01:28:29 -0000http://www.banane.com/2009/02/27/moroccan-stew/#comment-124252888<p>Hey Sal!<br>You can either do a preserved lemon, or a raw lemon. This time I did raw, but I'm going to pop in some preserved in a 1/2 hr. For raw: just chop it up and take seeds out. It's OK if there's some rind in it, but not a lot. I cut off most of the rind. </p>bananeWed, 05 Jan 2011 01:28:29 -0000http://www.banane.com/2009/02/27/moroccan-stew/#comment-124239073<p>Yum! I don't get the lemon part though... do you have to use preserved lemon or do you literally just take a whole lemon and chop it up, skin, rind and all? Sorry to be seriously so dense!</p>BiggiesalsWed, 05 Jan 2011 00:46:05 -0000http://www.banane.com/2009/02/27/moroccan-stew/#comment-7192452<p>MMMMMMM</p>dannyhwFri, 13 Mar 2009 20:14:02 -0000http://www.banane.com/2009/02/27/moroccan-stew/#comment-6715759<p>Thanks!! (O HAI back atcha)</p>sean_mcgeeFri, 27 Feb 2009 19:56:18 -0000http://www.banane.com/2009/02/27/moroccan-stew/#comment-6714974<p>Hi Sean<br>Yeah you do a hard boiled egg, then cube it (roughly chop is OK)</p>bananeFri, 27 Feb 2009 19:23:37 -0000http://www.banane.com/2009/02/27/moroccan-stew/#comment-6714187<p>The cooked egg. Is it cooked before you saute? And if so, is it boiled or scrambled? </p>sean_mcgeeFri, 27 Feb 2009 18:34:43 -0000