"TJ" > wrote in message
...
> One of the things that I learned from a trip to Mexico recently when I
> was there on a Holiday that took us from Monterrey in the North down
> to Cuarnavacas was that Mexicans use Limes a lot....big time to
> flavour food...and I like the results....very much.....Mexican food is
> delicious.....not at all like the distasteful aberrations that
> American corporate interests have used to caracterise Mexican foods
> for the tastes of anglos.... ..my adaptation or imitation attempt is
> to use fresh limes to flavour any tomato sauce dish that is a sauce
> for a pasta dish or some kind of seafood gumbo like kind of
> thing.......usually adds exactly the kind of edge that I am looking
> for ....it is though a sweet edge...for a more ballsy edge to a sauce
> I really like to use fresh lemons squeezed into the mix.....
>
> TJ
>
> On Fri, 25 Feb 2005 16:00:19 -0500, Karen AKA Kajikit
> > wrote:
>
>>The only lime recipe I know is key lime pie... it's delicious, but I
>>can't make it EVERY week! What else are they good for?

I don't know whether this works for others or even me, but I add lemon and
lime to so many things now-days because I feel that if there are any bad
bacteria in vegetables I buy (I do clean them), that this protects my gut.
Perhaps since some vegetables are even washed in a mixture of
who-knows-what; i.e., chlorine, sulfites, dipped in wax, rolling around on
floors, I feel that adding a half-lemon or half-lime gives me some
protection. I'm sure it doesn't hurt my vitamin intake either. In Hawaii
and other warm climates, don't they actually "cook" fish in lime juice; I
forget the local name for it -- it's been too long since I lived there to
remember. But when I say 'cook,' I mean 'marinate,' which actually does
cook the fish. This is a real crowd-pleaser.
Dee