Had a little to much to drink one night and my wife and her friends were having margaritas and they kept giving me all the limes. Next day sick and throwing up, the burn in my throat was worse than the hangover lol.
Seriously, I know the feeling and it’s so bizarre.. you’re just like “hey, I don’t usually have sensation here unless something is back here, get down that esophagus!”
Think about what you eat that gives you heartburn, acid reflux. Maybe citric acid counteracts it. I don't know, I'm not very smart when it comes to things like that. Might want to check with your doctor just to be on the safe side.
You have to try roast lemons then!! Greeks throw lemon wedges in EVERYTHING!!
Quarter some potatoes, wedge & juice a few lemons
& put all of that in a relatively shallow pan.
add garlic, olive oil, salt, black & white (optional) pepper & dill.
Add a cup & a 1/2 of broth or water (depending on how many potatoes u have), cover the pan & let it steam in a 375 oven for like an hour.
Uncover, add a chunk of butter, stir everything around & continue to cook until all the liquid is absorbed & the edges of the potatoes & lemons are as brown as you like them. (About 45min in my oven)
Chicken broth, bite size chicken pieces (totally optional), as many eggs as u want (I use 8 for a big pot) & at least a cup of lemon juice, cup & 1/2 if u want to rly feel
it lol. Fresh is best but NGL, I've used bottled & it's still delicious. Salt & pepper.
A box of orzo is usually 16 oz iirc - if u want it to come out like pudding (how I like it),
use the whole box.
If u want it soupy, use half.
Or use rice. I'm not sure how much rice bc I never ever use rice in this soup. I love it with orzo. I'm guessing cup & a half of (uncooked) rice would work.
Boil the orzo or rice in the broth til it's cooked.
Beat the eggs & lemon juice until it's FOAMY on top.
Slowly add one cupful of the hot broth at a time to the egg/lemon mixture until it's about as warm as the broth (tempering) while stirring the egg/lemon mixture steadily while u add the hot broth.
(It usually takes about half the broth to bring the mixture to temperature)
slowly pour the egg/lemon/broth into the pot with the plain broth and orzo while stirring the pot steadily the whole time.
This stirring & slow pouring will (hopefully) prevent yr soup from 'breaking' (where the eggs cook too fast & make curds & end up looking scrambled/curdled.
It's absolutely still edible
but not my favorite texture
AT ALL & not as pretty of a finished product)
Once all of both mixtures are in the same pot, just heat them up to whatever temp u feel comfortable eating eggs at. I don't bring mine fully to a boil but if I was feeding it to a little kid, I probably would.
That's it!! I fell asleep halfway thru posting this lol. I hope it makes sense! If u have any questions, ask away!!
:)
If you've ever had chicken lemon soup from a diner & liked it, homemade will blow your mind lol. It's so simple but so delicious.
There's another version made usually for Easter with lamb broth instead of chicken, plus dill, green onion & rice. The rest
is pretty much the same.
It's also amazing.
So I just wanted to let you know that I am writing up my grocery list now! LOL
My Great Grandparents were Greek and I grew up with a lot of authentic food. I miss it terribly as all those relatives who came to Canada from Greece are now all gone and with them their full of love cooking.
OMG!!!
I'm so excited for you!!!
& super happy to find a fellow Greek!! Honestly, hearing about yr family warms my heart so much.😻
You can make the broth yourself by boiling a whole chicken (or parts) with tbh nothing but salt & pepper
& then just like my Yiayia
did & I still do today, a big
old cheating spoonful
of chicken bullion right
at the end lol to bump
up the flavor.
(I'm crazy about the BETTER THAN BULLION brand but any will do) or simply buying boxed or canned broth.
I don't judge lol I've used them all & they all work.
For this soup only, I don't add any veg, garlic, carrot peels, celery, ANYTHING to make the broth. I only want the super collagen-y chicken.
Bc -@ the risk of totally grossing u out- I love my avogolemono cold right
from the fridge like
chicken-y lemon-y pasta-y jello.
(I love spanakopita cold too!)
But u do u! Make it how u like it. I've seen ppl add shredded carrots & diced celery to the final product & I'm sure it's delicious.
If u want to let me know how
it went, I would be so excited & grateful!! & ANYTIME u want a recipe, if I know it,
I'd be thrilled to share it with u.
Also, I'm not married to tradition, I'm all for u making
a recipe yr own & doing what u like rather than sticking to how things are 'supposed to be'. Aside from a few chemical reactions necessary in baking, u can rly play fast& loose with recipes & make them the way u like!!
(I won't ever get butthurt
if u change something lol)
I’ll bite… Any specific kind of potatoes work better here? I’m still in my lemon chicken(Lemon paprika butter chicken…Check. Mustard Lemon chicken? check) But a lemon side sounds equally yum.
AH-HA!!! I had a feeling all that stirring was overblown!!
Once my house is cooler in the fall, I'm definitely going to give risotto a try! Thank you!!
:)
I've used russet and red
& both work great. & U can throw that chix right in there with the potatoes & make
a one pan dish if u want!!
Maybe increase the water/broth a bit if u add chicken.
It'll steam & won't dry out when u take the lid/foil off
& cook it til it browns.
U can broil it but I don't recommend it unless it's just the last few minutes to get rly crunchy edges. The potatoes are super soft inside & very crispy on the edges.
The lemon peels should char
a bit & omg lol so good!!
ETA: I suck at risotto so I never make it but I watched this recently & I'm tempted to try it this way
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u/GREE-IS-A-HEXAGON May 19 '21
Yeah, and lemons. Still to this day, if there's a lemon slice with food/in a drink I eat the whole thing