Capitol Hill Blue Forums Misc. Topics Food, Drink and Cooking Another "general" food thread

Thanks, Ardy, I'll be on the lookout for it. Popular in "Persian" cooking. That would be Iranian. Interesting. Did you know that the regular Limes we are accustomed to seeing are Pesian Limes? They are practically sweet compared to the tiny Key Limes and it's the extreme tartness of the Key Lime that makes the Pie so good.

so can you substitute that for all your lemon needs do you think, Ardy?
In addition to an ingredient for my fish and guacamole, I rub a little lemon juice on the cut side of an apple or pear to preserve it upside on a plate. Would that keep guacamole from turning brown?

no

No, it is not a total substitute.... so far I have just tried it as an ingredient in sauces where I want to add a lemon piquancy. You could probably also use it as a semi salt sustitute... lightly sprinkled on meat for example.

But in many cases there is no substitute for fresh lemon juice

I think a person just has to experiment a bit and see how it workd for you.

I can already see lots of uses for it, hardly any of them really a substitute for lemon juice. Just imagine the Lemon Pepper chicken you could make with that! It has the potential to be the "secret ingredient" in a lot of dishes. I'm gonna try to find some Persian recipes just to see what makes their food unique.

I bought it originally just out of curiousity... not expecting much... or less.

I have first tried it in indian curries.... a slight bit of acid is one of the man dimensions of a good curry gravy... it gives a real life... but I did not really want to use venegar.... or lemon juice... so I tried this omani... and voila... it was like finding the secret ingredient. That is the extent of my experimentation so far.

I read a few Iranian recipes and they call more for lime than lemon. The ones I read seemed to call for juice or dried lime so I'm guessing it's an old way to preserve the lime so it could be used in recipes even when they were out of season. When I get some probably the very first thing I'll shake it on will be my eggs in the morning to see if it will serve as a salt substitute. Then maybe on a salad just to see what happens. LOL I'm pretty excited about this Ardy.

Ok thanks, guys.
I can think of uses too.

I love spaetzle (sp) but I'm not sure with Mr O's cholesterol thang I can do it.

Here's my supper tonight.
Szechuan Stir Fry sauced vegetables.

Damn that looks good! Just put a little bit on top of my rice please!

Can you go to hell for dipping apple wedges into a can of Eagle Brand Sweetened Condensed milk?

It has to be one of the Several Deadly Sins because anything that good cannot be good for your immortal soul....

Seeking religious references to see if a few Hail Marys would get me out of trouble or if I would have to wear a hair shirt I learned this instead......


The water is heating now.

gawd, Greger that sounds good
but dauumn how much fat and calories would it have?

Is it eagle brand milk that you make the caramel from you referred to the other day?

Look out you'll be big a a barn!