On Sat, 06 Nov 2010 17:09:04 -0500, Janet Wilder
> wrote:

>On 11/6/2010 12:21 PM, Omelet wrote:
>> In >,
>> Mr. > wrote:
>>
>>> On Sat, 06 Nov 2010 08:32:45 -0600, >
>>> wrote:
>>>
>>>> There are tons of cheap fresh key limes at the store right now. Why use
>>>> bottled? :-)
>>>
>>> LUCKY YOU!! Unfortunately, we don't have access to that.
-snip-
>>
>> Want me to mail you some? ;-)
>>
>> Being close to the Mexico border has many advantages...
>
>
>They are really cheap here. A whole mesh bag of them is a little over $1.

waaaaaaaaaa! They're $4 by the time they get to NY. [if you can
find them at all]

And I'll wager they don't look as pretty as yours do-- I've found them
in 2 markets and there are a lot of brown spots- and most are starting
to yellow. OTOH- they seem to be very juicy.

Jim

On Sun, 07 Nov 2010 06:19:23 -0500, Jim Elbrecht >
wrote:

> And I'll wager they don't look as pretty as yours do-- I've found them
> in 2 markets and there are a lot of brown spots- and most are starting
> to yellow. OTOH- they seem to be very juicy.

If they're starting to yellow - that's a good thing. They're ripe.
The hallmark of Key Limes used to be their yellow color. If they have
blotchy brown spots, don't fret about it either. That's part of their
description. http://www.foodreference.com/html/artkeylimes.html

--

Never trust a dog to watch your food.

On Sun, 07 Nov 2010 07:35:04 -0800, sf > wrote:

>On Sun, 07 Nov 2010 06:19:23 -0500, Jim Elbrecht >
>wrote:
>
>> And I'll wager they don't look as pretty as yours do-- I've found them
>> in 2 markets and there are a lot of brown spots- and most are starting
>> to yellow. OTOH- they seem to be very juicy.
>
>If they're starting to yellow - that's a good thing. They're ripe.
>The hallmark of Key Limes used to be their yellow color. If they have
>blotchy brown spots, don't fret about it either. That's part of their
>description. http://www.foodreference.com/html/artkeylimes.html

Thanks for the reference. I guess the ones I saw after I had already
bought some were actually less ripe. Probably not as juicy-

They sure were 'limey'.

Jim

On Sun, 07 Nov 2010 12:45:42 -0500, Jim Elbrecht >
wrote:

>
> Thanks for the reference. I guess the ones I saw after I had already
> bought some were actually less ripe. Probably not as juicy-

You're right about not being juicy. I bought a bag of them this
summer and used the entire bag to get my less than a cup measurement.
>
> They sure were 'limey'.

They certainly are! Not so sure I like them. As I remember, Key
Limes weren't as sour as regular Persian limes... more like a Meyer
Lemon compared to the regular lemons. People *used* to say Key Limes
were "sweet".


--

Never trust a dog to watch your food.

On Mon, 08 Nov 2010 09:54:46 -0600, Omelet >
wrote:

> I recently purchased two little Kaffir limes for the first time on a
> recommendation from one of the cooks at Central Market. Used both the
> zest and the juice in a large pot of soup I was making. Very little
> yield, but OH so flavorful! Got more flavor out of those two little
> things than I would have a half dozen full sized limes. :-d

Interesting! I thought only the Kaffir leaves were useful.

BTW: since you mentioned using lemon in chicken dishes I hadn't
thought about before, like soup... I've done it and wow! Fantastic!
Since then, I've also noticed a couple of TV cooks doing it too. One
was Giada De Laurentiis and I think the other was Ina Garten.

--

Never trust a dog to watch your food.

On Mon, 08 Nov 2010 10:22:06 -0600, Omelet >
wrote:

> I've also started playing with lime in soups since that Iranian
> co-worker gave me the idea.

I'm not a big lime fan. I love fresh lime in Margaritas, Mojitos,
beer and an occasional south of the boarder dish... but I prefer
lemons. I even prefer making "Key Lime" pie with (Meyer) lemons.

--

Never trust a dog to watch your food.