On Mon, 01 Nov 2010 11:05:23 -0700, Robert Klute >
wrote:

> Never did like the taste of ReaLemon.

Me either

> I have found that Minute Maid's
> Lemon Juice is an good substitute for fresh. It can found in the frozen
> juice section. It is pure lemon juice, no sugar, no preservatives. It
> will keep for upto a year in the freezer and upto 8 weeks in the fridge
> after defrosting.

It has been mentioned here, but I never think to look for it.
Probably the reason why I don't think about it is that I don't buy
frozen concentrated OJ anymore, so I don't look at that section of the
freezer.

--

Never trust a dog to watch your food.

On Mon, 01 Nov 2010 14:17:14 -0700, sf > wrote:

>On Mon, 01 Nov 2010 11:05:23 -0700, Robert Klute >
>wrote:
>
>> Never did like the taste of ReaLemon.
>
>Me either
>
>> I have found that Minute Maid's
>> Lemon Juice is an good substitute for fresh. It can found in the frozen
>> juice section. It is pure lemon juice, no sugar, no preservatives. It
>> will keep for upto a year in the freezer and upto 8 weeks in the fridge
>> after defrosting.
>
>It has been mentioned here, but I never think to look for it.
>Probably the reason why I don't think about it is that I don't buy
>frozen concentrated OJ anymore, so I don't look at that section of the
>freezer.

I never buy juice any more either. So, when I remember, I buy 5 or 6 at
a time, once or twice a year. Doesn't eliminate the need for fresh - I
still need the zest for a lot of recipes - but it cuts down on my
overbuying fresh lemons.

Just wish they would start producing their frozen lime juice again.
Wasn't as close to fresh as the frozen lemon juice, but still way better
than the preservative rich versions.

On Mon, 1 Nov 2010 13:58:55 -0500, "Default User"
> wrote:

>>> some scoff that the limes aren't from *the
>>> keys*....
>
>.... N&J is reconstituted Mexican lime juice. There is
>no commercial production from the Florida keys anymore.

Thank you. I've been waiting for someone to note that.

Those who "scoff" are completely ignorant.

-- Larry

On Mon, 01 Nov 2010 15:20:02 -0600, Christine Dabney
> wrote:

> I have some ground beef here that needs to be used... I am trying to
> think of what to cook, to honor the Giants... Mind you, I don't have
> much in the way of ingredients here...

Got any eggs?

--

Never trust a dog to watch your food.

On Mon, 01 Nov 2010 18:07:36 -0600, Christine Dabney
> wrote:

> On Mon, 01 Nov 2010 15:37:01 -0700, sf > wrote:
>
> >On Mon, 01 Nov 2010 15:20:02 -0600, Christine Dabney
> > wrote:
> >
> >> I have some ground beef here that needs to be used... I am trying to
> >> think of what to cook, to honor the Giants... Mind you, I don't have
> >> much in the way of ingredients here...
> >
> >Got any eggs?
>
> Yes... ?
>
Make (Spanish) torta! Ground beef (browned), cooked cubed potatoes
(if you have any potatoes on hand), and onion. I use L&P, garlic and
thyme to season. I don't put cheese in it, but I guess you could if
you wanted and I don't make it dense with potato, it's heavy on the
egg... like a frittata.

--

Never trust a dog to watch your food.

On Mon, 01 Nov 2010 19:09:03 -0600, Christine Dabney
> wrote:

>On Mon, 01 Nov 2010 18:06:48 -0700, sf > wrote:
>
>
>>Make (Spanish) torta! Ground beef (browned), cooked cubed potatoes
>>(if you have any potatoes on hand), and onion. I use L&P, garlic and
>>thyme to season. I don't put cheese in it, but I guess you could if
>>you wanted and I don't make it dense with potato, it's heavy on the
>>egg... like a frittata.
>
>No potatoes here, and not going out to get any.
>
>Was wondering if there was anything particularly San Franciscan I
>could make....
>
>What's in a Joes Special?
>
I use spinach in mine.


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

On Mon, 01 Nov 2010 11:05:23 -0700, Robert Klute wrote:

> On Sun, 31 Oct 2010 12:03:30 -0400, blake murphy
> > wrote:
>
>>On Sat, 30 Oct 2010 13:16:54 -0700, Daniel W. Rouse Jr. wrote:
>>
>>> Complete list of ingredients from Realemon (converted from ALL CAPS used in
>>> the actual ingredients list on the bottle):
>>>
>>> Lemon juice from concentrate (Water, Concentrated lemon juice), Sodium
>>> Benzoate, Sodium Metabisulfite and Sodium Sulfite (Preservatives), Lemon
>>> Oil.
>>
>>i just know there's something funky about realemon. i do use it (actually
>>a store-brand version), though, in my homemade long island ice tea where
>>the off-flavors are masked by the other ingredients. the minute maid
>>frozen that i usually use when lemon juice is called for is a little too
>>expensive for that.
>>
> Never did like the taste of ReaLemon. I have found that Minute Maid's
> Lemon Juice is an good substitute for fresh. It can found in the frozen
> juice section. It is pure lemon juice, no sugar, no preservatives. It
> will keep for upto a year in the freezer and upto 8 weeks in the fridge
> after defrosting.

i think it's a damn good product, and you gotta admit it's easy to use.

your pal,
blake

"pavane" > wrote:

>
>"pavane" > wrote in message
...
>|
>| "Jim Elbrecht" > wrote in message
>| ...
>|| My son has asked for a Key Lime cheesecake for his birthday next week.

-snip-
>|
>| Well, key lime cheesecake is not key lime pie. If you want to have
>| productive fun, make him a real key lime pie,
-snip-

>The best I have ever had comes from Joe's Stone Crab in Miami Beach. I didn't realize the
>recipe was on the Internet, here is the link:
>http://www.joesstonecrab.com/recipes/keylime.html
>
>...a bit less eggy, a bit more limey.

Mmmmmmmmmmmmmmmmmmmmm. I made them both. The 'proof' was last
night. We might try the cheesecake again someday-- but it came in a
distant second last night. 6 votes for the pie, 0 for the
cheesecake, but everyone said 'it was real good. . . but that pie!'.

Thanks for the suggestion and the link. Two comments on my results.
1. It says to butter the pie plate- I've now edited mine to say
"heavily butter" - my crust stuck.
2. It says to freeze for 20 minutes before serving. Mine might not
have been cooked firm enough - but I'm going for an hour next time.

But that flavor. .. ohhhh baby.

Jim

"Jim Elbrecht" > wrote in message
...
| "pavane" > wrote:
|
| >
| >"pavane" > wrote in message
| ...
| >|
| >| "Jim Elbrecht" > wrote in message
| >| ...
| >|| My son has asked for a Key Lime cheesecake for his birthday next week.
|
| -snip-
| >|
| >| Well, key lime cheesecake is not key lime pie. If you want to have
| >| productive fun, make him a real key lime pie,
| -snip-
|
| >The best I have ever had comes from Joe's Stone Crab in Miami Beach. I didn't realize the
| >recipe was on the Internet, here is the link:
| >http://www.joesstonecrab.com/recipes/keylime.html
| >
| >...a bit less eggy, a bit more limey.
|
| Mmmmmmmmmmmmmmmmmmmmm. I made them both. The 'proof' was last
| night. We might try the cheesecake again someday-- but it came in a
| distant second last night. 6 votes for the pie, 0 for the
| cheesecake, but everyone said 'it was real good. . . but that pie!'.
|
| Thanks for the suggestion and the link. Two comments on my results.
| 1. It says to butter the pie plate- I've now edited mine to say
| "heavily butter" - my crust stuck.
| 2. It says to freeze for 20 minutes before serving. Mine might not
| have been cooked firm enough - but I'm going for an hour next time.
|
| But that flavor. .. ohhhh baby.
|
| Jim

It's great to hear that it went over so well. Congrats on discovering one of
the true "well kept secrets" of Florida cooking. And belated happy birthday
to your son. Thanks for the follow-up.

pavane

"pavane" > wrote in message
...
|
| "Jim Elbrecht" > wrote in message
| ...
|| "pavane" > wrote:
||
|| >
|| >"pavane" > wrote in message
|| ...
|| >|
|| >| "Jim Elbrecht" > wrote in message
|| >| ...
|| >|| My son has asked for a Key Lime cheesecake for his birthday next week.
||
|| -snip-
|| >|
|| >| Well, key lime cheesecake is not key lime pie. If you want to have
|| >| productive fun, make him a real key lime pie,
|| -snip-
||
|| >The best I have ever had comes from Joe's Stone Crab in Miami Beach. I didn't realize the
|| >recipe was on the Internet, here is the link:
|| >http://www.joesstonecrab.com/recipes/keylime.html
|| >
|| >...a bit less eggy, a bit more limey.
||
|| Mmmmmmmmmmmmmmmmmmmmm. I made them both. The 'proof' was last
|| night. We might try the cheesecake again someday-- but it came in a
|| distant second last night. 6 votes for the pie, 0 for the
|| cheesecake, but everyone said 'it was real good. . . but that pie!'.
||
|| Thanks for the suggestion and the link. Two comments on my results.
|| 1. It says to butter the pie plate- I've now edited mine to say
|| "heavily butter" - my crust stuck.
|| 2. It says to freeze for 20 minutes before serving. Mine might not
|| have been cooked firm enough - but I'm going for an hour next time.
||
|| But that flavor. .. ohhhh baby.
||
|| Jim
|
| It's great to hear that it went over so well. Congrats on discovering one of
| the true "well kept secrets" of Florida cooking. And belated happy birthday
| to your son. Thanks for the follow-up.
|
| pavane

Looking again at your comments I wonder if both of the problems you had
could be attributed to a too-low oven temp. The crust should slightly
caramelize, giving it strength and a non-stick nature, and the pie could
have been undercooked. Have you checked your oven temp lately?

pavane

On Sun, 07 Nov 2010 15:24:37 -0500, Jim Elbrecht wrote:

> "pavane" > wrote:
>
>>
>>"pavane" > wrote in message
...
>>|
>>| "Jim Elbrecht" > wrote in message
>>| ...
>>|| My son has asked for a Key Lime cheesecake for his birthday next week.
>
> -snip-
>>|
>>| Well, key lime cheesecake is not key lime pie. If you want to have
>>| productive fun, make him a real key lime pie,
> -snip-
>
>>The best I have ever had comes from Joe's Stone Crab in Miami Beach. I didn't realize the
>>recipe was on the Internet, here is the link:
>>http://www.joesstonecrab.com/recipes/keylime.html
>>
>>...a bit less eggy, a bit more limey.
>
> Mmmmmmmmmmmmmmmmmmmmm. I made them both. The 'proof' was last
> night. We might try the cheesecake again someday-- but it came in a
> distant second last night. 6 votes for the pie, 0 for the
> cheesecake, but everyone said 'it was real good. . . but that pie!'.
>
> Thanks for the suggestion and the link. Two comments on my results.
> 1. It says to butter the pie plate- I've now edited mine to say
> "heavily butter" - my crust stuck.
> 2. It says to freeze for 20 minutes before serving. Mine might not
> have been cooked firm enough - but I'm going for an hour next time.
>
> But that flavor. .. ohhhh baby.
>
> Jim

so what did you use for the lime juice?

your pal,
blake

blake murphy > wrote:

>On Sun, 07 Nov 2010 15:24:37 -0500, Jim Elbrecht wrote:

-snip-
pavane pointed out;
>>>| Well, key lime cheesecake is not key lime pie. If you want to have
>>>| productive fun, make him a real key lime pie,
>> -snip-
>>
>>>The best I have ever had comes from Joe's Stone Crab in Miami Beach. I didn't realize the
>>>recipe was on the Internet, here is the link:
>>>http://www.joesstonecrab.com/recipes/keylime.html
>>>
>>>...a bit less eggy, a bit more limey.
>>
>> Mmmmmmmmmmmmmmmmmmmmm. I made them both. The 'proof' was last
>> night. We might try the cheesecake again someday-- but it came in a
>> distant second last night. 6 votes for the pie, 0 for the
>> cheesecake, but everyone said 'it was real good. . . but that pie!'.
>>
>> Thanks for the suggestion and the link. Two comments on my results.
>> 1. It says to butter the pie plate- I've now edited mine to say
>> "heavily butter" - my crust stuck.
>> 2. It says to freeze for 20 minutes before serving. Mine might not
>> have been cooked firm enough - but I'm going for an hour next time.
>>
>> But that flavor. .. ohhhh baby.
>>
>> Jim
>
>so what did you use for the lime juice?

Why Key Limes, of course.:-) I would not disparage the real thing
by calling an imitation a "Key" lime whatever.

I have assembled some more Key limes, some persian limes, some
ReaLime, a lemon, and some Nellie and Joe's and intend to put a Tbl or
so in a cup of simple syrup and have a blind taste test next time I
have a few 'victims' in the house. I was juggling too many things
saturday to do it then.

Jim

On Mon, 08 Nov 2010 13:46:59 -0500, Jim Elbrecht wrote:

> blake murphy > wrote:
>
>>On Sun, 07 Nov 2010 15:24:37 -0500, Jim Elbrecht wrote:
>
> -snip-
> pavane pointed out;
>>>>| Well, key lime cheesecake is not key lime pie. If you want to have
>>>>| productive fun, make him a real key lime pie,
>>> -snip-
>>>
>>>>The best I have ever had comes from Joe's Stone Crab in Miami Beach. I didn't realize the
>>>>recipe was on the Internet, here is the link:
>>>>http://www.joesstonecrab.com/recipes/keylime.html
>>>>
>>>>...a bit less eggy, a bit more limey.
>>>
>>> Mmmmmmmmmmmmmmmmmmmmm. I made them both. The 'proof' was last
>>> night. We might try the cheesecake again someday-- but it came in a
>>> distant second last night. 6 votes for the pie, 0 for the
>>> cheesecake, but everyone said 'it was real good. . . but that pie!'.
>>>
>>> Thanks for the suggestion and the link. Two comments on my results.
>>> 1. It says to butter the pie plate- I've now edited mine to say
>>> "heavily butter" - my crust stuck.
>>> 2. It says to freeze for 20 minutes before serving. Mine might not
>>> have been cooked firm enough - but I'm going for an hour next time.
>>>
>>> But that flavor. .. ohhhh baby.
>>>
>>> Jim
>>
>>so what did you use for the lime juice?
>
> Why Key Limes, of course.:-) I would not disparage the real thing
> by calling an imitation a "Key" lime whatever.
>
> I have assembled some more Key limes, some persian limes, some
> ReaLime, a lemon, and some Nellie and Joe's and intend to put a Tbl or
> so in a cup of simple syrup and have a blind taste test next time I
> have a few 'victims' in the house. I was juggling too many things
> saturday to do it then.
>
> Jim

yeah, i gathered you used the real mccoy in another thread. please report
back if you do the blind test.

your pal,
blake