I started a blog this week... the other day I made my first Craft
entry (how to make a christmas card), it has the obligatory cat
photos, and today I wrote up my first recipe post - key lime pie. It
takes longer to write a step-by-step blog entry than it does to make
the actual recipe! Check it out...
http://kajikit.wordpress.com/

On Sat, 15 Aug 2009 10:40:00 -0400, Kajikit >
wrote:

>I started a blog this week... the other day I made my first Craft
>entry (how to make a christmas card), it has the obligatory cat
>photos, and today I wrote up my first recipe post - key lime pie. It
>takes longer to write a step-by-step blog entry than it does to make
>the actual recipe! Check it out...
>http://kajikit.wordpress.com/

Two questions and a comment

- what part of Aus are you in?
- will you include your blog as part of your sig from now on?

comment... I prefer meringue instead whipped cream on key lime pie,
so I use just yolks in my pie and make meringue out of the whites.
Try it sometime, if you haven't already.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> On Sat, 15 Aug 2009 10:40:00 -0400, Kajikit >
> wrote:
>
>> http://kajikit.wordpress.com/
>>
>
> Two questions and a comment
>
> - what part of Aus are you in?
> - will you include your blog as part of your sig from now on?
>
> comment... I prefer meringue instead whipped cream on key lime pie,
> so I use just yolks in my pie and make meringue out of the whites.
> Try it sometime, if you haven't already.

We had dinner in a small restaurant on the island of Roatan. We ordered
Key Lime Pie for dessert, the pie was delicious, and it was made with a
typical pie crust and they used meringue as a topping. Dinner was 400
Lempiras, which was about $20.


I will try her recipe (thanks so much!), and I might make it with pie
crust and meringue.


Becca

On Aug 15, 2:35*pm, sf > wrote:
> On Sat, 15 Aug 2009 10:40:00 -0400, Kajikit >
> wrote:
>
> >I started a blog this week... the other day I made my first Craft
> >entry (how to make a christmas card), it has the obligatory cat
> >photos, and today I wrote up my first recipe post - key lime pie. It
> >takes longer to write a step-by-step blog entry than it does to make
> >the actual recipe! Check it out...
> >http://kajikit.wordpress.com/
>
> Two questions and a comment
>
> - what part of Aus are you in?
> - will you include your blog as part of your sig from now on?
>
> comment... *I prefer meringue instead whipped cream on key lime pie,
> so I use just yolks in my pie and make meringue out of the whites.
> Try it sometime, if you haven't already. *
>
That's one thing that I don't know about, all yolks in KLP, but one
thing whites are good for is meringue. The cat won't eat them.

--Bryan

On Sat, 15 Aug 2009 12:35:15 -0700, sf > wrote:

>On Sat, 15 Aug 2009 10:40:00 -0400, Kajikit >
>wrote:
>
>>I started a blog this week... the other day I made my first Craft
>>entry (how to make a christmas card), it has the obligatory cat
>>photos, and today I wrote up my first recipe post - key lime pie. It
>>takes longer to write a step-by-step blog entry than it does to make
>>the actual recipe! Check it out...
>>http://kajikit.wordpress.com/
>
>Two questions and a comment
>
>- what part of Aus are you in?
>- will you include your blog as part of your sig from now on?
>
>comment... I prefer meringue instead whipped cream on key lime pie,
>so I use just yolks in my pie and make meringue out of the whites.
>Try it sometime, if you haven't already.

I'm not in Australia now... but I grew up there and old habits die
hard.

sf wrote:

> comment... I prefer meringue instead whipped cream on key lime pie,
> so I use just yolks in my pie and make meringue out of the whites.
> Try it sometime, if you haven't already.

I like either one, but when I recently got the idea to make a tamarind-lime
pie, I conceived it having stabilized whipped cream on top. I still haven't
*made* the pie, so it's all still theoretical at this point.

Bob

On 2009-08-16, Bob Terwilliger > wrote:

> I like either one, but when I recently got the idea to make a
> tamarind-lime pie......

Now that sounds pretty cool. Regular limes?

> I conceived it having stabilized whipped cream on top.

Never had KLP with whipped cream.


nb

notbob wrote:

>> I like either one, but when I recently got the idea to make a
>> tamarind-lime pie......
>
> Now that sounds pretty cool. Regular limes?

Yes: This isn't really the best season for *any* limes, but Persian limes
are at least somewhat consistent.


>> I conceived it having stabilized whipped cream on top.
>
> Never had KLP with whipped cream.

It's a matter of taste. As I mentioned earlier, I also like the meringue. If
you've NEVER had it with whipped cream, it might be a good thing to try.

Bob

On 2009-08-16, Bob Terwilliger > wrote:
> notbob wrote:
>
>>> I like either one, but when I recently got the idea to make a
>>> tamarind-lime pie......
>>
>> Now that sounds pretty cool. Regular limes?
>
> Yes: This isn't really the best season for *any* limes, but Persian limes
> are at least somewhat consistent.

Actually, I meant the tamarind sounded pretty cool. I wuz jes curious
about which limes. Tamarind seems perfect for that sweet/sour combo.
Ever made an all tamarind pie?

nb

notbob wrote:

> On 2009-08-16, Bob Terwilliger > wrote:
>
> > I like either one, but when I recently got the idea to make a
> > tamarind-lime pie......
>
> Now that sounds pretty cool. Regular limes?
>
> > I conceived it having stabilized whipped cream on top.
>
> Never had KLP with whipped cream.

That's my preferred way. Not a big meringue fan, in spite of it being
more traditional.



Brian

--
Day 194 of the "no grouchy usenet posts" project

On 16 Aug 2009 06:32:14 GMT, "Default User" >
wrote:

>notbob wrote:
>
>> On 2009-08-16, Bob Terwilliger > wrote:
>>
>> > I like either one, but when I recently got the idea to make a
>> > tamarind-lime pie......
>>
>> Now that sounds pretty cool. Regular limes?
>>
>> > I conceived it having stabilized whipped cream on top.
>>
>> Never had KLP with whipped cream.
>
>That's my preferred way. Not a big meringue fan, in spite of it being
>more traditional.
>
Meringue's too sickly sweet for me... not to mention having the
difficulty of stopping it from weeping sugar and sliding off the pie.
When mama used to make lemon meringue pie (which is identical to key
lime pie except for the fruit) I'd scrape the meringue off the top
and just eat the filling.

Kajikit said...

> On 16 Aug 2009 06:32:14 GMT, "Default User" >
> wrote:
>
>>notbob wrote:
>>
>>> On 2009-08-16, Bob Terwilliger > wrote:
>>>
>>> > I like either one, but when I recently got the idea to make a
>>> > tamarind-lime pie......
>>>
>>> Now that sounds pretty cool. Regular limes?
>>>
>>> > I conceived it having stabilized whipped cream on top.
>>>
>>> Never had KLP with whipped cream.
>>
>>That's my preferred way. Not a big meringue fan, in spite of it being
>>more traditional.
>>
> Meringue's too sickly sweet for me... not to mention having the
> difficulty of stopping it from weeping sugar and sliding off the pie.
> When mama used to make lemon meringue pie (which is identical to key
> lime pie except for the fruit) I'd scrape the meringue off the top
> and just eat the filling.


My KLP with meringue always crept away from the crust and overnight in the
fridge it decomposed into liquid. Very gross!

Nowadays I just do without. http://i17.tinypic.com/5z1vubq.jpg :9

Andy
--
I'm no longer a danger to society.

On Sun, 16 Aug 2009 09:14:15 -0400, Kajikit >
wrote:

>On 16 Aug 2009 06:32:14 GMT, "Default User" >
>wrote:
>
>>notbob wrote:
>>
>>> On 2009-08-16, Bob Terwilliger > wrote:
>>>
>>> > I like either one, but when I recently got the idea to make a
>>> > tamarind-lime pie......
>>>
>>> Now that sounds pretty cool. Regular limes?
>>>
>>> > I conceived it having stabilized whipped cream on top.
>>>
>>> Never had KLP with whipped cream.
>>
>>That's my preferred way. Not a big meringue fan, in spite of it being
>>more traditional.
>>
>Meringue's too sickly sweet for me... not to mention having the
>difficulty of stopping it from weeping sugar and sliding off the pie.
>When mama used to make lemon meringue pie (which is identical to key
>lime pie except for the fruit) I'd scrape the meringue off the top
>and just eat the filling.

Huh. I think you and your mom must add way too much sugar. My
meringue isn't too sweet, doesn't weep and never creeps. <shrug>

--
I love cooking with wine.
Sometimes I even put it in the food.

Kajikit wrote:
> Meringue's too sickly sweet for me... not to mention having the
> difficulty of stopping it from weeping sugar and sliding off the pie.
> When mama used to make lemon meringue pie (which is identical to key
> lime pie except for the fruit) I'd scrape the meringue off the top
> and just eat the filling.
>

Add a little cream of tartar to the meringue and reduce the amount of
sugar in the recipe. You do not have to add sugar at all.


BTW, when I grew up, I did not eat meringue either.


Becca