I. Am. That. CucumberMan.
For my birthday this year, Spike gave me three pounds of marvelous mail-order bacon. My mother gave me a tagine--the Dutch oven-like conical covered pot that leant its name to the spicy slow-cooked stews that are made therin. Mine is much prettier than the picture--smoothly graduated from the bright red top to the black base. My new enthusiasm for Moroccan cooking is mostly based in my continuing infatuation with preserved lemons, but there is much territory left to explore. For example, as Morocco is a heavily Islamic region, to the best of my knowledge the task remains for some brave and resourceful man to invent a bacon tagine.
preserved lemons by debby:
I leave preserved lemons to ripen for a month before using, actually, and aim for thicker skin, since that's what most recipes seem interested in (in that they suggest discarding teh flesh, which I ignore).
Who can wait a month? by Sebbo:
I'm hard-pressed to keep my hands off them for two weeks. It makes sense, though, that since the rinds are the part you're supposed to eat, more rind is better.
On the other hand: 1. I believe the oils that make lemon aromatic are mostly in the outer skin of the rind, not the pithy part. Which suggests that a thinner rind may have a higher oil-to-rind ratio, which strikes me as a Good Thing, 2. The thicker rind probably takes longer to cure, which may be why you need a month.