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Friday June 5 wine chat partay!
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ImStuffed
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PostPosted: Fri Jun 05, 2009 10:30 pm    Post subject: Reply with quote

can i use any kind of lemon?
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ddpie
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PostPosted: Fri Jun 05, 2009 10:31 pm    Post subject: Reply with quote

CulinaryAlchemist wrote:
Yea, I MUST go on record and say that... There is nothing wrong with PC's except that they have to run Windows, THAT is the problem... I HATE Microsquish


I totally hear you on that one dude!
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CulinaryAlchemist
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PostPosted: Fri Jun 05, 2009 10:34 pm    Post subject: Reply with quote

Sure... I used Meyer lemons... Just for fun... Classicly it's made with Sorrento lemons, but you cannot find those in the US unless you know someone who has a tree... Eurekas produce more and have a more uniform size and are "appealing" and more "lemon" shaped... according to case studies... which is why they are the quintessential lemon in America now
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ddpie
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PostPosted: Fri Jun 05, 2009 10:34 pm    Post subject: Reply with quote

ImStuffed wrote:
can i use any kind of lemon?


I'm pretty sure you can, but keep in mind, you're only going to use the peel, so that's what counts

ETA: k, Shane beat me, what he said LOL
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ImStuffed
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PostPosted: Fri Jun 05, 2009 10:39 pm    Post subject: Reply with quote

ok...so if i cant get that ever stuff....whats it called? crap...you know...if i cant get it here, what do i use with the lemons?
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Danielle
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CulinaryAlchemist
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PostPosted: Fri Jun 05, 2009 10:42 pm    Post subject: Reply with quote

The sad part is that Limes are the same way... Key limes are really hard to come by, because the persian lime, which is much more bitter, is bigger adn "more lime shaped" so that is what is grown... It sells better.... but we are missing out on Key limes, Makrut limes... and about 14 other varieties that are not available in the US....

Cantalope.... in the US is actually a musk melon and not a true cantelope... If you want real cantalope you have to go to Europe... cause for some weird reason it cannot be imported... oh there is a hybrid thing called a tuscan cantalope, but it is still a musk melon that is trying to emulate the flavor of a REAL cantalope... Whew... My brain hurts now...
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ImStuffed
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PostPosted: Fri Jun 05, 2009 10:44 pm    Post subject: Reply with quote

Oh! I have a dwarf mexican keylime tree that i bought last year. I've only gotten ONE lime from it though LOL
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Danielle
"Sometimes your knight in shining armor is just a re-tard in tin foil"

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CulinaryAlchemist
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PostPosted: Fri Jun 05, 2009 10:45 pm    Post subject: Reply with quote

ImStuffed wrote:
ok...so if i cant get that ever stuff....whats it called? crap...you know...if i cant get it here, what do i use with the lemons?


You can still get Everclear... But in CA it is only 76.5 % instead of 96.5%. It will be OK, I used it when I made it... It;s still good... I just had to make adjustments... Check my blog and you will be ALL kinds of good... Smile

Just make sure, the if you are not buying organic lemons, that you wash them REALLY well...
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ImStuffed
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PostPosted: Fri Jun 05, 2009 10:47 pm    Post subject: Reply with quote

does Bevmo carry everclear?
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Danielle
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CulinaryAlchemist
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PostPosted: Fri Jun 05, 2009 10:48 pm    Post subject: Reply with quote

ImStuffed wrote:
Oh! I have a dwarf mexican keylime tree that i bought last year. I've only gotten ONE lime from it though LOL


I hope you get more this year, cause technically, Key lime is what you use for Mojitos... and nothing makes a "Key" Lime pie better than a REAL Key lime... persians just do not do the pie justice... I hated Key lime pie forever because I had never had the real thing... It is truly an awesome dessert... Smile
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