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Posted

I saw that recipe; now I have to try it. You're six steps ahead of me as usual, Kristin!

"I don't mean to brag, I don't mean to boast;

but we like hot butter on our breakfast toast!"

Posted

I don't understand why anyone is saying not to use kaffir lime juice. Kaffir lime is "limau purut" in Malay, and its juice is used in both Malaysia and Thailand. It's an excellent, fragrant lime with excellent juice. My favorite lime is the much more fragrant, sweeter limau nipis, but unfortunately, that is to my knowledge nowhere to be found in the U.S. But putting down limau purut, to me, is insane. :laugh:

Michael aka "Pan"

 

Posted
Hmmm... now that I think of it, we had a citrus plant growing up which was hardy outside in Philadelphia. Sharp thorns, small (1-2"?) spherical fruits with thick skins, many seeds, and a bitter flavor. Called them Chinese Oranges. Wonder what they are, maybe yuzu?

Here's some interesting citrus fruits:

http://www.innvista.com/health/foods/fruits/cindex.htm

Sounds a little too small to be yuzu, and yuzu isn't round.

It might be either a sudachi or kabosu,

these were all discussed (with pictures) in the daily nohingo thread:

http://forums.egullet.org/index.php?act=ST...&t=20174&st=120

scroll down just a tad........

Kristin Wagner, aka "torakris"

 

Posted (edited)

well maybe not perfectly round... it's been years since i've seen them, i wonder if the trees are still there--the next owner had some gardeners who knew nothing about plants. and one site I came across implied that the japanese yuzu are much larger than some which grow in this country, so perhaps there are variants.

This picture looks about right to me. except the leaves, which i think were more like the C. aurantium leaves (still double) here.

back to kaffir lime juice... the person who told me not to use it was thai. in chiang mai. maybe the usage varies by region, as that's about as far as you can get from malaysia.

Edited by mb7o (log)
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