Latest from the NYT
The Ingredient That Brightens Every Dish It’s In
Testing the subscription version to see if it “unfurls”; there appears to be two link options; trying both, one that includes the title, to no avail. 
https://www.nytimes.com/2024/07/09/dining/preserved-lemon.html?smid=nytcore-android-share
The Ingredient That Brightens Every Dish It’s In https://www.nytimes.com/2024/07/09/dining/preserved-lemon.html?smid=nytcore-android-share
A quote
"Lemons are scrubbed, cut open with the one end left intact,… "
Still doesn’t say why,
"then salted generously and squeezed into a tight jar and left to sit for at least a few weeks, until soft and potent. "
And this
“…Once they’re ready, Mr. Lahlou suggests discarding the seeds, separating the pulp and rind, and storing them separately in olive oil.”
I don’t recall reading that before! Anyone tried it? Today I saw a recipe from Bon Appétit (I’ve started a trial of paying for Epicurious) , “Steak With Preserved-Lemon-Marinated Tomatoes” that calls for the brine, so I won’t be trying dumping it just yet. I also seem to recall a recipe using the pulp.
And my latest batch
This year I experimented with fermetation gadgets
Fermentation weight
And the coil I replaced with it.
