Key Lime pie



Fine then. Eat your unhealthy foods.

Meanwhile I'll be enjoying my Key Lime that ISN'T bad
for the heart.

Enjoy your masochism.
 
-- wrote:

> "zxcvbob" <[email protected]> wrote in message
> news:[email protected]...
>
>>-- wrote:
>>
>>>IMHO, Key lime pie without using key lime juice is like making chocolate
>>>pudding without chocolate.
>>>There is definitely a difference. The Key Lime Juice is available in bottles
>>>in most better groceries, and worth the nominal price. It is a
>>>richer-tasting more-aromatic and less-sour pie than regular lime juice.
>>
>>
>>I'm pretty sure what you are buying in those bottles is Key™ lime juice
>>rather than the juice from key limes. (Good quality, but misleadingly
>>labeled Persian lime juice)
>>
>>Best regards,
>>Bob
>
> I don't think I have ever seen that trademark name at the local store -
> there are a couple brands here, I'll have to check.
>
> My last bottle smelled just like the ripe whole key limes I can sometimes
> get by the bag and just like the little ripe key limes I get in Florida, and
> not like other limes.

Real Key Limes will be yellow when ripe.

> However, I have a brand new bottle and brand, Nellie and Joes, and it says
> "Key West Lime Juice from concentrate", and it's from a shop in the Florida
> keys.
> They say "the only lime juice manufactured in the keys" which is a kind of
> odd phrasing, and why an extra step of "from concentrate" if its bottled
> local? Fresh key limes have enough punch they don't need to be concentrated
> to use.

They use concentrate from Mexico and other countries and "manufacture"
the bottled "juice." Key Lime is a variety of tree, not an indication
of where they come from.

> This bottle does smell a little sharper and heavier than the other key
> limes I have had, so maybe it really is persian limes.
> Can't say that I have ever had a persian lime that I knew of so I could
> say it for sure.

Those green limes in every supermarket are Persian limes.

Pastorio
 
Yef wrote:

> It should be, because it is perfectly possible to eat in a
> healthy manner and still enjoy some amount of sweets.
> If your personal focus in life is to harm yourself as
> much as possible, maybe YOU are in the wrong group,
> you should probably be in the sado-masochism area.

If your personal focus is to be a major blowhole, congratulations.

Bob
 
Yef wrote:
> I'm just looking out for the public interest, which is
> in promoting good health. Whereas you seem to be
> promoting both bad physical health and bad mental
> health as well. Curious. Which food company do you
> work for?

To whom is this addressed? If you don't include at least part of the
post you are responding to we can't tell.
 
Yef wrote:

Fine then. Eat your unhealthy foods.
Meanwhile I'll be enjoying my Key Lime that ISN'T bad
for the heart.
Enjoy your masochism.

**********************
Judging from the content of your several posts, I think I
understand your situation, and I have just the recipe for
you. Guaranteed to allow one to "loosen" up.

Stewed Prunes Serves: 6

1 pound pitted prunes dried
4 cups water
1/4 lemon peel

Simmer until soft. Turn into a serving bowl and allow to cool
to lukewarm before serving.

Michael
 
Yef <[email protected]> wrote:
>Unhealthy. I would like to see just one recipe for
>a pie crust that is not chock full of trans fat or
>saturated fat.

Natural saturated fat may not be bad for you.

Hydrogenated saturated fat contains trans fats, which are
bad for you.

Your own body manufactures natural saturated fat.

But the processes that do that don't produce trans fats,
because they don't have the structure to do so.

Hydrogenation heats up fat and bubbles hydrogen through it,
creating a random soup of results, which includes things
your body could never create.

So natural saturated fat may not be bad for you.

The trick is making sure that's the only kind you eat.

--Blair
"Lard may be your best friend."
 
I know those that like Key Lime Pies have their own personal
preferences, but from what I understand, the real thing, a "true" Key
lime Pie is topped with merengue, not whipped cream. MD
 
In article <[email protected]>,
[email protected] (Mark D) wrote:

> I know those that like Key Lime Pies have their own personal
> preferences, but from what I understand, the real thing, a "true" Key
> lime Pie is topped with merengue, not whipped cream. MD

Feh. That gummy stuff is for little old ladies who serve lemon meringue
pies on lace doilies accompanied by tea in delicate china cups.

Real men eat their Key Lime Pies with whipped cream and a big mug of
strong black coffee. That's freshly made whipped cream, not to be
confused with the synthethic fire-retardant foam that comes out of spray
cans. Real men eat KLPs made with graham cracker crusts. The filling
should be made with freshly squeezed Key Limes (aka Mexican limes).
Skanky bottled juice of indeterminate age is a non-starter. The bottled
stuff is a ripoff, and often not made from KLs, despite what the label
says. If you can't get Key Limes, use ordinary (Persian) limes.

This is from someone who grew up in South Florida, and who has consumed
(and baked) many variations of KLP. My favorite is the version made by
Mangrove Mama's, on Sugarloaf Key. Google brings up lots of pages which
claim to have their recipe. This is the one I use, and it makes an
excellent pie.

<http://groups.yahoo.com/group/Restaurant-Recipes/message/558>

I usually double the recommended crust amounts. A thicker crust is
easier to cut and serve, not to mention tasty. Be careful not to
over-bake the crust.

--
Julian Vrieslander
 
You're funny. Tens of thousands of dieticians say saturated fat
is bad for the health, but you think that merely by repeating
a denial of this, people will believe you.
 
Yef wrote:

> You're funny. Tens of thousands of dieticians say saturated fat
> is bad for the health, but you think that merely by repeating
> a denial of this, people will believe you.

Besides being a general bonehead, you're a particularly obtuse usenet
wonk. It's helpful for your intended readers if they know what you're
talking about and toward whom you're directing your shallow, lame,
insipid, unintelligent, mentally crippled diatribes.

Tens of thousands of dietitians have told us to eat a high-carb diet
for good health for decades and all of a sudden they're changing their
story. And redoing their silly pyramid.

But keep on doing what you do. It helps to balance the bell curve
against the smart ones and the ones who actually have content in their
posts.

Pastorio
 
On Fri, 11 Mar 2005, Yef wrote:

> You're funny. Tens of thousands of dieticians say saturated fat
> is bad for the health, but you think that merely by repeating
> a denial of this, people will believe you.

Dieticians exist to lie to people, to tell them some foods are good for
them, when they really aren't. Dieticians have ethical problems up the
wazoo... but try asking people to stick to a _sane_ diet!

For example, milk has never been proven to help build good bones. At
best, you need dietary calcium, whose absorption is hampered by the
proteins in milk.

The best way to understand this is to ask yourself why the USRDA of
calcium is about three times as high as the WHO's RDA

Lena
 
Yef wrote:
> You're funny. Tens of thousands of dieticians say saturated fat
> is bad for the health, but you think that merely by repeating
> a denial of this, people will believe you.

You've been asked several times to start following usenet etiquette and
quote a relevant portion of the message.

Your refusal to do so, and your argumentative manner, lead me to
*plonk* you. I suggest everyone either do the same or ignore this fool.
It's pretty obvious he/she/it is merely trolling. Life's too short to
bother with such idiots.




Brian
 
Yef <[email protected]> wrote:
>You're funny. Tens of thousands of dieticians say saturated fat
>is bad for the health, but you think that merely by repeating
>a denial of this, people will believe you.

Those dietitians are relying on old data, and they are
therefore wrong.

--Blair
"I don't see anyone laughing."
 
Blair wrote:

> Those dietitians are relying on old data, and they are
> therefore wrong.

Old data isn't ALWAYS wrong. But evangelizing a HORRENDOUS approach to
cooking on a cooking newsgroup -- now, THAT'S always wrong.

Bob
 
Julian wrote:

Real men eat KLPs made with graham cracker crusts.
The filling should be made with freshly squeezed Key
Limes (aka Mexican limes).

***********
I'm skeptical, Julian. I've seen a recipe for a key lime
pie from a local conch and she said all her friends use
a combo of lime and lemon juice and that nobody she
knows bothers squeezing them scrawny little key limes.
<g>

Michael
 
Michael wrote:

> Julian wrote:
>
> Real men eat KLPs made with graham cracker crusts.
> The filling should be made with freshly squeezed Key
> Limes (aka Mexican limes).
>
> ***********
> I'm skeptical, Julian. I've seen a recipe for a key lime
> pie from a local conch and she said all her friends use
> a combo of lime and lemon juice and that nobody she
> knows bothers squeezing them scrawny little key limes.
> <g>

Tells you more about that person, her friends, and their quality
sensibilities then the real-deal pie.

Anyone who can't tell the difference in flavor and intensity between
real Key limes and any other citrus juice ought to use that mixture
above; saves money and can be poured right out of bottles.

Nothing wrong with Persian lime juice or lemon juice and they can
certainly make a good enough pie. The lemon diminishes the depth of
the lime juice, but I'm sure there are people who prefer that. Again,
nothing wrong with it. But it's not a Key lime pie; it's something
else. Something less.

Pastorio
 
I saw key limes for sale at the Kroger just a couple weeks ago,
Bob. You've got my curiousity up as to what kind of effect it
would have on the taste. Hmm... wonder how many it would
take to get the half cut I need for a pie? A wheelbarrow load?

I'll be down at Key West next week. If I sober up long enough
to know where I'm at (just kidding), I might try to find some key
limes.

Michael
 
In article <[email protected]>,
"Michael" <[email protected]> wrote:

> I saw key limes for sale at the Kroger just a couple weeks ago,
> Bob. You've got my curiousity up as to what kind of effect it
> would have on the taste. Hmm... wonder how many it would
> take to get the half cut I need for a pie? A wheelbarrow load?
>
> I'll be down at Key West next week. If I sober up long enough
> to know where I'm at (just kidding), I might try to find some key
> limes.
>
> Michael

Chances are you won't find many homegrown key limes for sale in Key
West. That's because most of the key lime trees were wiped out in
hurricanes years ago. In addition, there's not a whole lot of arable
land in the Keys due to rampant development. The key limes you find in
the grocery stores mostly come from Mexico.

You need a Mexican-style lime juicer to get the maximum amount of juice
out of the key limes. These are the juicers that basically turn the
fruit halves inside out. You'll get arthritis squeezing them with a
conventional juicer.

Cindy

--
C.J. Fuller

Delete the obvious to email me
 
On Mon 14 Mar 2005 03:31:48p, Cindy Fuller wrote in rec.food.cooking:

> In article <[email protected]>,
> "Michael" <[email protected]> wrote:
>
>> I saw key limes for sale at the Kroger just a couple weeks ago,
>> Bob. You've got my curiousity up as to what kind of effect it
>> would have on the taste. Hmm... wonder how many it would
>> take to get the half cut I need for a pie? A wheelbarrow load?
>>
>> I'll be down at Key West next week. If I sober up long enough
>> to know where I'm at (just kidding), I might try to find some key
>> limes.
>>
>> Michael
>
> Chances are you won't find many homegrown key limes for sale in Key
> West. That's because most of the key lime trees were wiped out in
> hurricanes years ago. In addition, there's not a whole lot of arable
> land in the Keys due to rampant development. The key limes you find in
> the grocery stores mostly come from Mexico.
>
> You need a Mexican-style lime juicer to get the maximum amount of juice
> out of the key limes. These are the juicers that basically turn the
> fruit halves inside out. You'll get arthritis squeezing them with a
> conventional juicer.
>
> Cindy
>

I use an electric reamer/juicer that has several different cone sizes. It
works better than anything else I'vde tried.

Wayne
 
Cindy Fuller wrote:

> Chances are you won't find many homegrown key limes for sale in Key
> West. That's because most of the key lime trees were wiped out in
> hurricanes years ago. In addition, there's not a whole lot of arable

> land in the Keys due to rampant development. The key limes you find
in
> the grocery stores mostly come from Mexico.

Right. One of the few times I found them was at a Wal-Mart at the Lake
of the Ozarks. There were two dozen limes in the bad, they produced
something like a cup of juice as I recall.

> You need a Mexican-style lime juicer to get the maximum amount of
juice
> out of the key limes. These are the juicers that basically turn the
> fruit halves inside out. You'll get arthritis squeezing them with a
> conventional juicer.

I found my squeezer at the local Mexican grocery store.



Brian
 
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