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27 2013

Personal Gourmet Food Intelligence: Lemongrass

Syndicated from: Rose Reisman's Blog

Lemongrass is a secret weapon in Asian cuisine.  It’s a stronger version of lemon rind and has a more aromatic flavour. Lemongrass should be fragrant when fresh and a lemony green color. Cut off the lower bulb and remove the tough outer leaves, the soft paler stock is what you use. Always smash the lemon [...]

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