[Sca-cooks] Key Lime Pie (OT)

[Phil Troy/ G. Tacitus Adamantius]

Also sprach lilinah at earthlink.net:
>Phlip wrote:
>>For one thing, the Key
>>Limes are different from the limes most people are used to seeing. Most
>>people think of limes as being, essentially, green lemons, the same size,
>>thick skinned, with a grass green rind instead of a yellow one. Key limes
>>aren't- they're smaller, and thin skinned, with a different flavor from the
>>lime most of us are so used to, and the rind is a browner, or more golden,
>>green.
>
>Really? My experience of limes, just plain ordinary limes is that
>they are smaller and thin skinned, and rather round... nothing like a
>lemon.

You're probably dealing with the Persian Lime, rather than the
Tahitian Lime, which is sweeter, thicker-skinned, and has those
pronounced lemon-type bumps on the ends, as, I suspect, described
above. (The management reserves the right to confuse the Persian and
Tahitian lime varieties, provided that neither is confused with the
Key Lime.)

>I do know that Key Limes taste different than regular limes. The ever
>famous and fabulous Berkeley Bowl had some Key Limes last time i was
>in there. They were smaller than a regular lime and the skin was a
>bit less intensely colored...

Key Limes are also the key... ummm... primary ingredient in the
verjuice-substitute known in the Keys as Old Sour, a semi-fermented,
slightly salted, preserved lime juice product.

Adamantius