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 tried putting
fresh lime juice into a salad dressing but it came out horrid.
~Karen aka Kajikit
Lover of fine chocolate, fun crafts, and furry felines
http://www.kajikitscorner.com
*remove 'nospam' to reply

One time on Usenet, Karen AKA Kajikit > said:

> 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 tried putting
> fresh lime juice into a salad dressing but it came out horrid.

Add some olive oil, decent balsamic vinegar, and spices to lime juice
and you've got a nice steak marinade...

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF

I love tortilla soup -- my recipe is undoubtedly not authentic, but it's
yummy and easy.....poach a few boneless chicken breasts in 4-6 cups of
broth, then take them out and cook one peeled, chopped potato and 1 or 2
chopped carrots. When the potatoes are soft, mash a few cubes and add them
back in. Cook for a bit, then shred the chicken and add it back to the pot,
along with a handlful of frozen corn kernels or some black beans if you
want. Then dump in a half jar or so of salsa (I love Safeway Select
Chioptle Salsa for this recipe, but if I don't have any, I add whatever
salsa I have, or just canned tomatoes plus a sprinkling of ground chipotle).
Let simmer a bit, then add the juice of half a lime, and taste...adjust
salsa and lime to taste. Plop a handful of cracked tortilla chips into a
bowl, top with some grated Jack or Cheddar, and ladle in the soup. Eat as
is, or top with sour cream and/or avocado.

Here's another....I got this from epicurious.com (it was from Gourmet
magazine), and have made it a few times. I keep some of the butter on hand
in the freezer. It's good as a topping for various fishes, rice, veggies...

Pan-seared Tilapia with Chile Lime Butter
For chile lime butter
1/2 stick (1/4 cup) unsalted butter, softened
1 tablespoon finely chopped shallot
1 teaspoon finely grated fresh lime zest
2 teaspoons fresh lime juice
1 teaspoon minced fresh Thai or serrano chile (preferably red), including
seeds
1/2 teaspoon salt
For fish
6 (5- to 6-oz) pieces skinless tilapia fillet or farm-raised striped bass
fillets with skin
1/2 teaspoon salt
2 tablespoons vegetable oil


Make chile lime butter:
Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl.
Prepare fish:
If using striped bass, score skin in 3 or 4 places with a thin sharp knife
to prevent fish from curling (do not cut through flesh). Pat fish dry and
sprinkle with salt. Heat 1 tablespoon oil in a 12-inch nonstick skillet over
moderately high heat until just smoking, then sauté 3 pieces of fish,
turning over once with a spatula, until golden and just cooked through, 4 to
5 minutes, and transfer to a plate. Sauté remaining fish in remaining
tablespoon oil in same manner.

Serve each piece of fish with a dollop of chile lime butter.

Cooks' note:
.. Chile lime butter can be made 1 day ahead and chilled, covered. Bring to
room temperature before using.



Makes 6 servings.


Gourmet

July 2003

Gourmet Entertains

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 tried putting
> fresh lime juice into a salad dressing but it came out horrid.

Lime meringue pie. Make it the same as you would a lemon meringue pie but
use lime juice and grated peel instead of lemon.

Lime juices makes a great substitute for lemon juice in marinades,
especially when grilling shrimp.

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 tried putting
>fresh lime juice into a salad dressing but it came out horrid.
>~Karen aka Kajikit
>Lover of fine chocolate, fun crafts, and furry felines
>http://www.kajikitscorner.com
>*remove 'nospam' to reply

Here are some recipes that use lime:

http://homecooking.about.com/library.../blfruit27.htm



Rusty

"Karen AKA Kajikit" > wrote in message
...
> 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 tried putting
> fresh lime juice into a salad dressing but it came out horrid.
> ~Karen aka Kajikit
> Lover of fine chocolate, fun crafts, and furry felines
> http://www.kajikitscorner.com
> *remove 'nospam' to reply

If you like guacamole (avocado), use 1/2 lime to one a mashed avocado.
Lime can be added to any fish dishes as a substitute for lemon, if you don't
have a lemon on hand.
I will add a little lime to an opened can of albacore instead of a lemon if
I don't have a lemon on hand.
It is great in a recipe Curried/Lime Shrimp.

Lime is an acquired taste. Use a little less than you would of lemon juice.
Dee

In article >, Karen AKA Kajikit
> wrote:

> The only lime recipe I know is key lime pie... it's delicious, but I


Limeade. I don't have a recipe, but it's just lime juice, water and
sugar. Guacamole is good, but that's only half a lime. We buy limes by
the bagfull. My daughter squeezes half a lime on each taco she eats. She
also eats them plain.

--
Dan Abel
Sonoma State University
AIS

Gal Called J.J. wrote:
> One time on Usenet, Karen AKA Kajikit > said:
>
[snip]
>> What else are they good for? [snip]

> Add some olive oil, decent balsamic vinegar, and spices to lime
> juice and you've got a nice steak marinade...

Or, olive oil, lime juice, oregano, garlic, s&p = nice for roast
chicken.

Not to mention limeade, gimlets, vodka/gin & tonics, margaritas.

Fresh green beans, boiled, buttered, seasoned, then squeeze a few drops
of lime juice on them on the way to the table. Same with steamed
broccoli.

Essential for guacamole, and great for other avocado uses. E.g., a
piece of lettuce, sliced grapefruit sections interleaved with avocado
slices, lime juice on the avocado or in the vinagrette for both. Or,
cut the avocado in half, remove pit, sprinkle salt on, squeeze lime
juice on, eat.

Adds pizazz to fresh salsa. Also to sauteed mushrooms.

Cook slivered almonds in butter in a small frying pan for a couple of
minutes. Push to side, cook calamari steaks, lightly floured and
seasoned. When cooked on both sides, plate, mound almonds on top,
squeeze lime juice over all.

We like having fresh limes so much we planted a second tree -- a
Mexican lime (same as key lime) to go with the Behrs (Bearss?) lime, so
that harvesting seasons overlap.

-aem

Chris Neidecker wrote:
[snip]
> For chile lime butter
> 1/2 stick (1/4 cup) unsalted butter, softened
> 1 tablespoon finely chopped shallot
> 1 teaspoon finely grated fresh lime zest
> 2 teaspoons fresh lime juice
> 1 teaspoon minced fresh Thai or serrano chile (preferably
> red), including seeds
> 1/2 teaspoon salt
> [snip]
> Make chile lime butter:
> Stir together butter, shallot, zest, lime juice, chile,
> and salt in a bowl.
> [snip] Cooks' note:
> Chile lime butter can be made 1 day ahead and chilled,
> covered. Bring to room temperature before using.
>
This sounds great, thanks. I am already imagining several uses for it.

"Karen AKA Kajikit" > wrote in message
...
> 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 tried putting
> fresh lime juice into a salad dressing but it came out horrid.

My favorite marinade for chicken kabobs is lime juice, oil, garlic, s/p,
thyme, oregano, and red pepper flakes.

Do you use key limes for your key lime pie? We can get them fresh in the
produce dept. in our supermarkets here (I'm in Houston). Each mesh bag holds
20-30 or so. Below is a very good key lime cookie recipe (posted in this ng
by ) that uses fresh key limes.

Mary


Key Lime Cookies

2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
Dash of salt (omit if using salted butter)
1/4 - 1/2 tsp. cinnamon
1/4 cup softened butter
1 cup sugar
2 tbs. fresh lime zest*
1/4 cup fresh lime juice"
1 cup white chocolate chips
Optional: 1/2 cup chopped mac nuts
About 1/2 cup cinnamon sugar

* If key limes aren't available, these are just as good using regular limes.
You'll need 4-5 small key limes, or 2-3 large regular.

Sift together dry ingredients and set aside.

Beat butter & sugar until light & fluffy. Add lime zest & juice. Stir in
flour mixture slowly, then add chips and (if desired) nuts.

Shape into small balls (about 1" or less) and roll in cinnamon sugar.

Place 1" apart on greased cookie sheet. Bake 13 - 15 minutes at 350
degrees.

This will give you about 3 1/2 - 4 1/2 dozen.

"Karen AKA Kajikit" > wrote in message
...

> 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?

Caipirinha! A Brazilian drink of lime juice, a bit of sugar and
Cachaca (that last "c" has the little french squiggle under it --
don't remember what it's called ), a high-proof liquor made from
sugar cane (*not* rum).

From the Cachaca bottle (we have several, from my husband's trips to
Brazil):
Caipirinha
1 thin-skinned lime
2 tsp sugar
2 measures Cachaca
crushed ice

Cut off the ends of the lime and slice thinly. Place the lime and
sugar in a small glass and, with a wooden pestle, press only the core
of the fruit -- not the peel (this prevents bitterness). Add Cachaca,
mix and fill glass with crushed ice. Garnish with lime.

Most excellent as to whet the appetite before tucking into an orgy of
churrasco/xurrascao.
-j

"Karen AKA Kajikit" > wrote in message
...
> 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 tried putting
> fresh lime juice into a salad dressing but it came out horrid.
> ~Karen aka Kajikit
> Lover of fine chocolate, fun crafts, and furry felines
> http://www.kajikitscorner.com
> *remove 'nospam' to reply

MARGARITAS!

3 parts Tequila
2 parts Triple Sec
1 Part fresh lime juice

Mix and serve over crushed ice in a rocks glass with a salted rim.

Dimitri

On 2005-02-25, aem > wrote:

> Not to mention limeade, gimlets, vodka/gin & tonics, margaritas.

Don't forget lime daiquiris.

Also, try some Latin recipes. Fajitas come to mind, lime being a
prime ingredient and a great way to marinade tough beef.

http://www.texascooking.com/features/feb98fajitas.htm

Another great lime dish is Ceviche (Seviche, Cebiche). See here for
info:

http://whatscookingamerica.net/History/CevicheNotes.htm

nb ....scheming on a gimlet



>
> Fresh green beans, boiled, buttered, seasoned, then squeeze a few drops
> of lime juice on them on the way to the table. Same with steamed
> broccoli.
>
> Essential for guacamole, and great for other avocado uses. E.g., a
> piece of lettuce, sliced grapefruit sections interleaved with avocado
> slices, lime juice on the avocado or in the vinagrette for both. Or,
> cut the avocado in half, remove pit, sprinkle salt on, squeeze lime
> juice on, eat.
>
> Adds pizazz to fresh salsa. Also to sauteed mushrooms.
>
> Cook slivered almonds in butter in a small frying pan for a couple of
> minutes. Push to side, cook calamari steaks, lightly floured and
> seasoned. When cooked on both sides, plate, mound almonds on top,
> squeeze lime juice over all.
>
> We like having fresh limes so much we planted a second tree -- a
> Mexican lime (same as key lime) to go with the Behrs (Bearss?) lime, so
> that harvesting seasons overlap.
>
> -aem
>

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 tried putting
>fresh lime juice into a salad dressing but it came out horrid.
>~Karen aka Kajikit
>Lover of fine chocolate, fun crafts, and furry felines
>http://www.kajikitscorner.com
>*remove 'nospam' to reply

On Fri 25 Feb 2005 02:00:19p, Karen AKA Kajikit wrote in rec.food.cooking:

> 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 tried putting
> fresh lime juice into a salad dressing but it came out horrid.
> ~Karen aka Kajikit
> Lover of fine chocolate, fun crafts, and furry felines
> http://www.kajikitscorner.com
> *remove 'nospam' to reply

Lime Marmalade

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Thanks a lot for all these recipes! Tilapia is one of the few fish
that it's safe for my husband to eat... he's seriously allergic to
seafood and fish, with a few exceptions.
~Karen aka Kajikit
Lover of fine chocolate, fun crafts, and furry felines
http://www.kajikitscorner.com
*remove 'nospam' to reply

"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

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 tried putting
> fresh lime juice into a salad dressing but it came out horrid.
> ~Karen

Mojitos!! Lovely, wonderful Cuban drinks with
lime, mint leaves, rum, sugar (sugar cane if
you're lucky) and club soda.
Goomba

"Dee Randall" <deedoveyatshenteldotnet> wrote in message
...
>
> 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.

Ceviche. Very popular Latin American dish. I love it.

Mary

"Karen AKA Kajikit" > wrote in message
...
> 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 tried putting
> fresh lime juice into a salad dressing but it came out horrid.
> ~Karen aka Kajikit


Any time that you use lemon juice you can substitute lime juice.

David

Dan Abel wrote:
> In article >, Karen AKA
> Kajikit > wrote:
>
>> The only lime recipe I know is key lime pie... it's delicious, but I
>
>
> Limeade. I don't have a recipe, but it's just lime juice, water and
> sugar. Guacamole is good, but that's only half a lime. We buy limes
> by the bagfull. My daughter squeezes half a lime on each taco she
> eats. She also eats them plain.

Lime on chicken or fish tacos is incredibly good! I also use lime in my
fajitas.

kili

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 tried putting
>fresh lime juice into a salad dressing but it came out horrid.

I use lime juice in the sauce for my modified cracklin' wings recipe. (if
you search for crackling wings in google, you'll find both the original and
modified versions posted)

--
Siobhan Perricone
Humans wrote the bible,
God wrote the rocks
-- Word of God by Kathy Mar

Karen AKA Kajikit > wrote in
:

> 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 tried putting
> fresh lime juice into a salad dressing but it came out horrid.
> ~Karen aka Kajikit
> Lover of fine chocolate, fun crafts, and furry felines
> http://www.kajikitscorner.com
> *remove 'nospam' to reply
>

You takes a chicken, a mandolin ('V'-slicer) and a lime. You thinly slice
up 1/2 of the lime and insert the lime slices in various places under
the skin of the chicken, putting the other half of the lime up the bird's
bum. I add a small onion into the cavity as well, or half a large one if
I have one laying about.

Oh, before you start rinse/wash the bird, inside and out and pat dry. And
don't forget to season it with salt and pepper - both inside and out.

Now roast the bird...I like to use the rotissierrie on them instead.

Lime zest and juice goes well with pork meat as well.

Lime juice can really improve the flavour of some Chicken Stock based
Soups.

Lime juice works well in Salsa too.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban

"MareCat" > wrote in message
...
> "Dee Randall" <deedoveyatshenteldotnet> wrote in message
> ...
>>
>> 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.
>
> Ceviche. Very popular Latin American dish. I love it.
>
> Mary
>
I was stuck on the word, Cervesa (sp?), beer, and it just wouldn't come to
mind.
I wish I liked it -- it's a texture thing for me.
Dee

"MareCat" > wrote in message news:ubOTd.52635>
> Key Lime Cookies
>
....

wow, those look good! Will try them soon!

Thanks,
Chris

Squeeze over julienned jicama and sprinkle with mild chili powder.
Sqweeze into selzter.

In article >, kalanamak > wrote:

> Squeeze over julienned jicama and sprinkle with mild chili powder.


I like to cut the jicama into slices or wedges, brush with lime juice and
sprinkle with *hot* chile (not chili) powder. Cayenne works great,
although I use a light hand with it.

--
Dan Abel
Sonoma State University
AIS

kalanamak wrote:
> Squeeze over julienned jicama and sprinkle with mild chili powder.
> Sqweeze into selzter.

Off Original Topic: thinly sliced jicama is a very good substitute for
water chestnuts in Chinese recipes.

-aem

On 2005-02-28, Dan Abel > wrote:

> I like to cut the jicama into slices or wedges, brush with lime juice and
> sprinkle with *hot* chile (not chili) powder. Cayenne works great,
> although I use a light hand with it.

This combo is also a tasty addition to anything avocado.

As an aside, there's a group of commercially prepared spice mixes of
this general combination. They typically come in little cardboard
shakers, much like disposable picnic salt shakers, usually colored
bright green or red. Most are imported from Mexico and include
powdered chile, some sort of dried (or maybe synthetic) citrus
component, and salt. I know this may not appeal to natural food
zealots, but some of these spice sprinkles (there are many) are pretty
tasty and have a zing I can't quite replicate with the real deal.
Maybe it's from msg ...or some other white powder.

nb

On Fri, 25 Feb 2005 23:06:02 GMT, "MareCat"
> wrote:

>"Karen AKA Kajikit" > wrote in message
.. .
>> 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 tried putting
>> fresh lime juice into a salad dressing but it came out horrid.
>
>My favorite marinade for chicken kabobs is lime juice, oil, garlic, s/p,
>thyme, oregano, and red pepper flakes.
>
>Do you use key limes for your key lime pie? We can get them fresh in the
>produce dept. in our supermarkets here (I'm in Houston). Each mesh bag holds
>20-30 or so. Below is a very good key lime cookie recipe (posted in this ng
>by ) that uses fresh key limes.

I don't really know... I'm in Florida and the limes are tiny, if that
means anything! I think they might be Mexican limes... they taste good
but they don't have a lot of juice in them because they're so small.
~Karen aka Kajikit
Lover of fine chocolate, fun crafts, and furry felines
http://www.kajikitscorner.com
*remove 'nospam' to reply

Ok, Siobhan, I haven't been able to get those cracklin' wings out of my mind
since you mentioned them in the lime thread. How have I gone this long
without hearing about them before?

I've got a batch in the oven now (along with some honey/soy wings in a
separate pan for my 4-year-old, who requested that her wings be "sticky").
I can't wait to try them! And I hope that nobody in my hometown of Buffalo
finds out that I put *flour* on chicken wings -- they'll never let me back
in!

Chris
(who overcame her wing snobbery to try these...anything with the magic
ingredients of chipotle and lime must be pretty good!)

On 2005-02-28, Karen AKA Kajikit > wrote:

> I don't really know... I'm in Florida and the limes are tiny, if that
> means anything! I think they might be Mexican limes... they taste good
> but they don't have a lot of juice in them because they're so small.

Aren't those Key Limes, the lime used for a true Key Lime pie?

nb

notbob wrote:
> On 2005-02-28, Karen AKA Kajikit
> > wrote:
>
>> I don't really know... I'm in Florida and the limes are
>> tiny, if that means anything! I think they might be
>> Mexican limes... they taste good but they don't have a
>> lot of juice in them because they're so small.
>
> Aren't those Key Limes, the lime used for a true Key Lime
> pie?
>
> nb

Sounds like it, especially if they are about the size of a ping-pong ball,
and a pale greenish-yellow when ripe. If so, Karen, I'll be right over to
take them off your hands. I'll replace them with lemons or regular limes
if you'd like. ;-)

BOB

.....and they were darn good! The 4-year-old ate them, too (without the
sauce). The 7-yr-old declined any chicken adn just ate salad. Loved the
sauce w/ lime juice!

"Chris Neidecker" >, if that's their real name,
wrote:

>....and they were darn good! The 4-year-old ate them, too (without the
>sauce). The 7-yr-old declined any chicken adn just ate salad. Loved the
>sauce w/ lime juice!

I'd just like to mention that the original version of this recipe came from
Cryambers. BTW, what's happened to her?

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

aem wrote:

> Off Original Topic: thinly sliced jicama is a very good substitute for
> water chestnuts in Chinese recipes.
>
> -aem

IMO, better than water chestnuts.
blacksalt

Chris Neidecker wrote:
> Ok, Siobhan, I haven't been able to get those cracklin' wings out of
my mind
> since you mentioned them in the lime thread. How have I gone this
long
> without hearing about them before?

Silly me, I googled this site with "crackling wings" and only this
thread came up. Finally figured out to try "cracklin' wings" and there
they were....

-aem

kalanamak wrote:
> aem wrote:
>
> > Off Original Topic: thinly sliced jicama is a very good substitute
for
> > water chestnuts in Chinese recipes.
> >
> > -aem
>
> IMO, better than water chestnuts.
> blacksalt

Better than canned water chestnuts. If you can find fresh ones, and
are willing to go to the trouble of peeling and slicing them, fresh
water chestnuts are really subtle and wonderful.

-aem

On Mon, 28 Feb 2005 19:32:59 -0600, Damsel in dis Dress
> wrote:

>"Chris Neidecker" >, if that's their real name,
>wrote:
>
>>....and they were darn good! The 4-year-old ate them, too (without the
>>sauce). The 7-yr-old declined any chicken adn just ate salad. Loved the
>>sauce w/ lime juice!
>
>I'd just like to mention that the original version of this recipe came from
>Cryambers. BTW, what's happened to her?

I need to make a note somewhere, I can never remember whose it was
originally, I can only remember that I modified my recipe from Damsel's.

--
Siobhan Perricone
"I ain't afraid of your Yahweh
I ain't afraid of your Allah
I ain't afraid of your Jesus
I'm afraid of what ya do in the name of your god"
- Holly Near

On Tue, 01 Mar 2005 00:47:12 GMT, "Chris Neidecker"
> wrote:

>....and they were darn good! The 4-year-old ate them, too (without the
>sauce). The 7-yr-old declined any chicken adn just ate salad. Loved the
>sauce w/ lime juice!

Great! Another convert! What spices did you end up using? Damsel's? Or did
you happen to have Penzey's Adobo spice blend (which is pretty much
Damsel's spices already mixed together)?

--
Siobhan Perricone
"I ain't afraid of your Yahweh
I ain't afraid of your Allah
I ain't afraid of your Jesus
I'm afraid of what ya do in the name of your god"
- Holly Near