Text 17431, 77 rader
Skriven 2014-09-26 11:42:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av MARK LEWIS
Ärende: scanty 7
================
 JW> Growers replaced the Key lime trees with Persian lime trees because
 NB> That's somewhat a quibble, in context...  ;)

Funny thing is that Key limes are reasonably hardy; I
saw a stray Key lime tree in Massachusetts once - it
even bore fruit. Of course it was coddled as though
it were the second coming or something.

The main thing here I think is that Persian limes
yield more.

 ML> i'd be willing to bet that, like many other items, the lawyers have
 ML> been playing their word games again and have possibly instituted
 ML> something like 
 ML> "if at least 5% of the juice is from key limes, then it may be called
 ML> key lime..."

The problem is that a lot of these terminologies have
no set meaning (an issue that you may note that I fuss
about regularly). I believe that in fact there is no
requirement that any of the lime used in a lime pie
needs to be Key lime at all, yet a bakery can still
claim the name. There might be a more stringent rule
in Florida, but given how that state plays fast and
furious with reality sometimes, I tend to doubt it.

 ML> this is the same thing they've done with the cheeseoid stuffs and
 ML> meats like "boneless beef ribs" where there has to be a certain amount
 ML> of some item or the cut has to be within X distance from the rib or
 ML> whatever other portion they are calling the cut to be from...

Boneless beef ribs sure makes a whole lot of sense,
doesn't it. My irritation in this department is the
use of the term short rib where the only thing short
is the flavor and the meat itself has never been
within an inch or three of any rib bone.

---------- Recipe via Meal-Master (tm) v8.00

      Title: FLORIDA KEY LIME PIE
 Categories: Pies, Desserts
      Yield: 8 servings

      1 x  -------------c--------------    1 1/4 c  Graham cracker crumbs
      2 T  Sugar                             1/3 c  Butter, melted
      1 x  -------------f--------------        5 ea Large egg yolks
    1/2 c  Freshly squeezed lime juice       1/3 c  Sugar
    1/8 t  Salt                                2 T  Coarsely grated lime peel
  2 1/2 c  Heavy cream                         1 ea Small lime,sliced,optional

  Prepare crust: Heat oven to 375 degrees.In 9" pie plate combine graham
  cracker crumbs and 2 tbsp. sugar;stir in butter until blended. Press
  mixture firmly and evenly over bottom and sides of pie plate; bake 10
  minutes until browned.Cool completely on wire rack. Prepare filling: In top
  of double boiler using wire whisk,beat egg yolks,lime juice,1/3 cup sugar
  and salt until well blended.Set over simmering water;cook about 5
  minutes,stirring constantly until mixture is thick enough to coat back of
  metal spoon.Remove from heat; stir in 1 tbsp. grated lime peel.Refrigerate
  mixture about 45 minutes until cool.Meanwhile,in large bowl with electric
  mixer at medium speed,beat cream until soft peaks form.Set 1 cup whipped
  cream aside for garnish;fold cooled lime mixture into remaining cream.Spoon
  filling into prepared crust;refrigerate at least 2 hours until set. To
  serve: Spoon remaining whipped cream decoratively over top of pie; sprinkle
  cream with remaining 1 tbsp. lime peel.Garnish with lime slices,if desired.

  I don't know where this gets off calling itself what it does,
  unless the person (unknown) who made it is from the Florida Keys.

  P.S. I know that this is one of the ugliest-formatted recipes
  ever. Posting it just to get your goat.

-----


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