-=> Ben Collver wrote to Dave Drum <=-

 DD> Add a little lemon and you've got ...

 BC> One fun game to play is "What would i do in the northern hemisphere
 BC> without fossil fuels and globalization?"

 BC> I know a man in Eugene who has a mature lemon tree.  I have eaten the
 BC> lemons, but have not seen the tree.  I hear that during winter he puts
 BC> a shelter over it and provides some kind of heat.  It's probably heated
 BC> with hydro-electric power.

A hobby lemon then. I believe I'll stick with Florida or Califunky lemons.
I grew an orange tree from seed here in the Great American Outback when 
I was a (much) younger man. It got blossoms, finally, but never fruited.

I think I had one of the  non-self pollinating varieties. Back to SunKist 
or Ace Ranch fruits.

 BC> Maybe a more plentiful substitute would be tart grapes, or berries
 BC> such as Oregon grapes.

But grapes, even tart/sour grapes do not have anything even approaching
the flavour profile of a lemon. Grape dishes can be good, even great.
But, they are their own thing.  Bv)=

Besides the versatile fruit of the grape the vines and leaves are also
useful culinary items.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grapevine Smoked Chuck Roast
 Categories: Five, Beef, Bbq
      Yield: 6 Servings
 
      3 lb Chuck roast
           Garlic powder
           Salt & Pepper
           Grapevines for smoke
 
  After pruning the family's Concord grape vines, I
  decided to use a few trimmings to make grapevine smoked
  chuck roast on my gas grill. I'd never used grapevines
  to smoke food before, so it was the perfect opportunity
  to experiment with this new smoking wood.
  
  I decided to use a chuck roast for two reasons. First,
  it was a relatively inexpensive cut of meat. If the
  grapevine smoke ruined the meat, the loss wouldn't be
  that great. And second, beef chuck contains quite a bit
  of fat and connective tissue, which adds to juiciness
  and flavor. And I like juice and flavor!
  
  Season the roast lightly on all sides with the salt,
  pepper and garlic powder. Cover it and let it set at
  room temp. Set up your grill for smoking, heating it
  to 250oF/120oC. The pieces of grapevine can be wrapped
  in a foil pouch, or put in a bread pan covered with
  foil, and placed over one of the burners set on high.
  
  When the grapevines begin to smoke, turn the burner
  under the grapevines down to medium, then pop the
  chuck roast into the grill and close 'er up. After
  one and one-half hours at 250oF/120oC, wrap the roast
  in a double layer of aluminum foil and place it back
  in the grill. Increase the grill temperature to 350oF/
  175oC degrees and continue cooking for another 1 1/2
  hours.
  
  Remove the grapevine smoked chuck roast and let it
  rest, still wrapped in foil, for 20 to 30 minutes.
  After the rest, it can be sliced for great tasting
  sandwiches. A little homemade barbecue sauce would
  be a nice finishing touch.
  
  From: http://www.smoker-cooking.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... Faith will not die as long as seed catalogues are printed.
--- MultiMail/Win v0.52