I've seen dried limes at the ethnic markets but I've never used them,
really didn't know what they were used for.

Found this article today in the NY Times.......might have to give
dried limes a go!!

http://www.nytimes.com/2010/06/02/di...tml?ref=dining

On Wed, 2 Jun 2010 11:29:10 -0700 (PDT), ImStillMags
> wrote:

>I've seen dried limes at the ethnic markets but I've never used them,
>really didn't know what they were used for.
>
>Found this article today in the NY Times.......might have to give
>dried limes a go!!
>
>http://www.nytimes.com/2010/06/02/di...tml?ref=dining

If you have access to Tess Mallos' book on Mid-East cooking, check out
Baghdad lamb, made with dried limes. That and B'Harat seasoning, which
you can whip up in your kitchen. The dish is magnificent, and worth of
respect.

If dried limes are not available, a decent sub is lime zest peels or
lemon zest peels. Here in Texas, I find them in Mideast-Indo-Pak
stores. Be aware there are many names for these puppies, but they look
like olive drab-black golf ball shells. Very light, as the pulp is
gone. Not expensive, though.

HTH

Alex

"ImStillMags" > wrote in message
...
> I've seen dried limes at the ethnic markets but I've never used them,
> really didn't know what they were used for.
>
> Found this article today in the NY Times.......might have to give
> dried limes a go!!
>
> http://www.nytimes.com/2010/06/02/di...tml?ref=dining

Last week I bought some limes for gin & tonics and for homemade salsa. They
might as well have been dried limes for all the juice I was able to get out
of them. Lots of pulp, no juice!

On 2010-06-02 13:10:06 -0700, news said:

> "ImStillMags" > wrote in message
> ...
>> I've seen dried limes at the ethnic markets but I've never used them,
>> really didn't know what they were used for.
>>
>> Found this article today in the NY Times.......might have to give
>> dried limes a go!!
>>
>> http://www.nytimes.com/2010/06/02/di...tml?ref=dining
>
> Last week I bought some limes for gin & tonics and for homemade salsa.
> They might as well have been dried limes for all the juice I was able
> to get out of them. Lots of pulp, no juice!

I think there might be significant difference. Like the difference
between "dried fish" and cooked fish that "tastes dry". But it's true
they both use the same words.
--
If God didn't want us to eat animals, why did he make them out of meat?

news wrote on Wed, 2 Jun 2010 16:10:06 -0400:


> "ImStillMags" > wrote in message
> ...
>> I've seen dried limes at the ethnic markets but I've never
>> used them, really didn't know what they were used for.
>>
>> Found this article today in the NY Times.......might have to give
>> dried limes a go!!
>>
>> http://www.nytimes.com/2010/06/02/di...tml?ref=dining

>Last week I bought some limes for gin & tonics and for homemade salsa.
>They might as well have been dried limes for all the juice I was able
>to get out of them. Lots of pulp, no juice!

You might try nuking a cut lime for 30 seconds and then squeezing out
the juice with a teaspoon.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

In article
>,
ImStillMags > wrote:

> I've seen dried limes at the ethnic markets but I've never used them,
> really didn't know what they were used for.
>
> Found this article today in the NY Times.......might have to give
> dried limes a go!!
>
> http://www.nytimes.com/2010/06/02/di...tml?ref=dining

Interesting! I've used ground dried Orange and Lemon peel frequently.
Never thought of Limes. :-)

Might have to try drying some keys when they are cheap seasonally.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine