#604 in Grocery & gourmet foods
Reddit mentions of True Lemon Shaker, 2.82 Ounces
Sentiment score: 2
Reddit mentions: 3
We found 3 Reddit mentions of True Lemon Shaker, 2.82 Ounces. Here are the top ones.
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Sprinkling on seafood meat and chickenSprinkling on fruits vegetables and saladsUsing to flavor food instead of saltReplacing lemon juice in recipesGreat for cooking, baking, seasoning and beverages
Specs:
Color | Red |
Number of items | 1 |
Size | 2.12 Ounce (Pack of 1) |
Weight | 0.1325 Pounds |
Alright. Please know this is not EXACTLY like PRE JYM. However, I did hours and hours of research (probably 20+ hours) as to what I decided was worth the money.
This is what I currently use (in order of importance in my opinion):
Vitamines I take:
^ I take the above 3 at night, due to Magnesium's sleepish effects.
Also I add some True Lemon flavoring to the pre workout to make it more of a lemon taste (since LCLT tastes fishy and a bit sour).
Post workout I also drink 1 serving of whey (myprotein brand, very cheap), and eat a nature valley bar (to get protein and carbs within 2 hours of a workout)
If you're wondering brands, most of it is Powder City except the Creatine (ON brand), Beta Alanine (NOW Brand), LCLT (AI Sports Brand), and the vitamins (NOW Brand).
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Things others may want to consider:
Check out this stuff - basically sprinkle-able lemon juice.
Absolutely awesome on a lot of things.
You might also consider simply adding something like TrueLemon to your spice repertoire - my go to chicken (usually grilled or broiled) is paprika, granulated garlic, onion, and lemon.
Another spice suggestion: try some thyme as a chicken seasoning - really goes well with poultry, especially if you pair something starchy (potatoes, rice, corn) as a side dish.
Another option would be to marinade for an hour or so in a Ziploc bag with about 1/4 cup olive oil, 1/4 cup balsamic vinaigrette, garlic and onion powder... it's a quick marinade, that really changes up the flavor of your basic chicken dish.
You could also use the balsamic vinaigrette to deglaze the pan and go with some of the other general saucier techniques in the thread - you may find that you also need to add a little brown sugar to the mix, as the balsamic is pretty tart, or if it's not a particularly good one, kindof bitter. This ends up a bit like a tangy barbeque sauce. Stir a rounded tablespoon of corn starch into about 3/4C of COLD water (the cs will dissolve in cold water without making lumps that way) - same for plain old flour, dissolve it in cold water then stir in to thicken. Flour has to simmer for about 4 minutes to cook the flour taste away, corn starch maybe two minutes at a light boil. Either one will thicken within a few minutes off the heat, so don't try to cook it until it's thick...
...and just a tip, one of my local grocery store chains (it's H.E.B here in Texas) sells bulk spices - I can buy the equivalent of an $8 bottle of spice (granulated garlic or onion, for example), weighed out in a little baggie, for less that $2. Find that in a local store and profit!