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Old 06-17-2012, 06:37 AM   #21
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Essential Tool Lime Squeezer: www.surlatable.com

Tatt and CWS,

For a more efficient and quick way to squeeze lime juice, this heavy duty, powerful and efficient clamp style citrus squeezer, has proven to be very useful.

The price in USA currency is $20.00

The website: www.surlatable.com

I was able to squeeze eighteen limes to get 1/3 cup juice ...

Happy Fatherīs Day and have a nice Sunday,
Margaux Cintrano.
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Old 06-17-2012, 06:40 AM   #22
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Alix,

As you can see I had to contact a chef friend in Key West, as I had thrown away the 2 cartons; thus, since I do not make a Lime Pie too often, maybe two or three times a year, I honestly did not know ... The info you and Cerise are requesting is in Post Number 20.

Have nice Sunday,
Margaux.
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Old 06-17-2012, 07:14 AM   #23
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Originally Posted by CraigC View Post
I actually wait until they are a lemon color before picking them from my tree. Yes, they are very tiny, but pack a great flavor! We have a contraption that allows us to get the most juice from limes rolled, then cut in half. These little beauties pack seeds, so the device, which is very similar to a garlic press, only lets the juice through. Zest before cutting in half.
i'm envious,i just can't find half the stuff you guy's talk about,ingredient or contraption wise,over here.limes(the bog standard ones we get over here) always seem harder to juice than lemons.saw a chef microwave them for 10 secs max then juice.certainly seems to work,get more juice & much easier to juice
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Old 06-17-2012, 08:27 AM   #24
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Quote:
Originally Posted by TATTRAT View Post
You can use a large garlic press, no problem




One of the WWW's best sites, lifehacker

Use a Garlic Press to Juice Key Limes
Cool! I have that garlic press! Thanks! I have to run into the store today to get the bleach for which I have a rain check. I'm going to pick up Key Limes (if they still have them), juice them, and put the juice in the freezer for when I want to make a pie! Today I have to pick and process strawberries.
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Old 06-17-2012, 08:35 AM   #25
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Gravy Queen,

A half teaspoon of gelatin plain ... It comes in little envelope packets ...

I use Mexican Limes and they are wonderful ... aromatic, and easy to work with.

Margi.
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Old 06-17-2012, 08:39 AM   #26
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CWS,

Yes, you can use a clean aroma free of garlic, garlic press. Quarter the limes and press over bowl ...

Margi.
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Old 06-17-2012, 09:07 AM   #27
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Lime Varieties & Origins: www.innvista.com

Buon Giorno,

According to the above titled website, Limes were cultivated as early as the year 100 B.C. in India and southeast Asia and in India, they are called Jambira.

In 1677, they were found in Mozambique, Africa.

The Varieties:

1. Tahitian: is a large lime that is pale green in color
2. Mexican: is a medium bright green color
3. Key Lime: is a small oval that is yellowish green in color and was brought to the Florida Keys by the Spanish in the 1500s. It was later cultivated in the 1880s.

Have a nice wkend.
Margi.
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Old 06-17-2012, 09:14 AM   #28
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I run my garlic press through the dishwasher after I use a scrubbing brush on it to get any garlic residue out of it, so I assume it is aroma free. I have a pretty sensitive nose and I don't smell any garlic on it. We'll find out when I squeeze the limes!
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Old 06-17-2012, 09:29 AM   #29
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CWS,

Sounds like you are already to make a Lime Pie ...

Please do note: The Portuguese were the key players in bringing the lime to NW Europe, the Mediterranean and The British Isles ... and Brazil ... The Spanish brought the Lime to the USA and of course South America and Mexico, Central Am., Cuba, D.R. and P.R. ( note: they do not use lemon commonly, the yellow variety ... )

Have a nice Sunday.
Margi.
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Old 06-17-2012, 11:55 AM   #30
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Quote:
Originally Posted by Gravy Queen View Post
Well that recipe looks dreamy Margi, I shall be trying this, with whatever limes I can get hold of. I dont know what a key lime is either.

My husband is a fan of Conny Onny as we call it here.

Quick question re gelatin, I know I can get hold of gelatin sheets, how many would you think I should use?

Thanks.
conny onny sarnie,that's a blast from the past gq....liver birds wonn'it?
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fruit filling, lime, pie, recipe

Evaīs Key Lime Pie :yum: My Mom Eva, used to make Key Lime Pie, and strangely enough, I very rarely would bake one, as I could eat the whole pie by myself, so we would drive down to Key West ( Hemmingway Fans ) for a slice and an Espresso ... Here is my Mom Evaīs Recipe which I also make for special occasions, I just use Mexican Limes or Canary Island or Sicilian Limes ... Evaīs Key Lime Pie ... :cool: :wink: 2 large sweetened condensed milk, in cartons 6 eggs separated 1 1/4 cup fresh squeezed lime juice 1/2 tsp. gelatin 1/8 cup sugar ( I reduce even further as the condensed milk is quite sweet ) 1 Graham Cracker Pie Crust ( 6 oz. of Graham Crackers crushed ) 6 tblsps butter Filling ... :yum: 1. beat yolks until light and slowly pour in condensed milk. Dissolve gelatin over simmer bringing almost to a boil 2. when egg yolks and condensed milk are fluffy and creamy, pour in lime juice slowly and whip until thickened 3. pour into the Graham cracker crust 4. beat egg whites and the sugar until light and fluffy and cover top of pie, dust with powdered sugar ... Refrigerate ... *** Graham Cracker Crust ... :chef: Combine the crumbs & melted butter in a 9 inch pie tin and rub the crumbs between your fingers, until the crumbs are moistened and spread them. Spread loosely and then place a plate and press down on the crumbs. Remove the plate and smooth the edges and refrigerate before filling one hour ... Enjoy the Weekend, Happy Fatherīs Day. Ciao. Margaux Cintrano 3 stars 1 reviews
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