Dangerous recipes

[muckefuck]

Pursuant to a recipe post from bitterlawngnome:

Three Delicious Things I Will Never Make Again Without Proper Tools

1. Cold cherry soup Wonderful on a hot day. But do you really want to sit there in the heat for an hour pitting cherries with a paring knife and mashing the meats through a sieve with a wooden spoon while the sticky juice runs all up your arms? I didn't think so.
2. Khachapuri Everyone loves this Georgian cheese bread since the gooey-cheese-to-crust ratio is even higher than for baked brie. To get the gooey filling, however, you need to grate like a pound of Muenster, the most ungrateably semisoft cheese imaginable. Last time I did that using an old-fashioned grater instead of a new-fangled apparatus like a Cuisinart, there was a lot of me in the filling. Never again.
3. Key lime pie Hey! What could possibly be more fun that juicing twenty or thirty tiny little citrus fruits with about a teaspoon of juice in each and then grating the skinny, miniscule peels of, like, all of them to obtain maybe a tablespoon of zest? Finding out that your boyfriend threw out the half of the pie the two of you couldn't eat! [Note: Any wannabe Marthas out there pointing out that what we ate was not real key lime pie since key limes are extinct I will personally zest to death.]

Comments

[aroraborealis.livejournal.com]

Key limes are extinct??

[muckefuck.livejournal.com]

An exaggerration. But the so-called "key limes" that show up in the grocery store around this time of year are not real key limes:

Key limes were grown commercially in southern Florida and the Florida keys, until the 1926 hurricane wiped out the citrus groves. The growers replaced the Key Lime trees with Persian Lime trees because they are easier to grow, easier to pick because they have no thorns, and due to the much thicker skin, are easier and more economical to ship. There are still many Key Lime trees throughout the Florida Keys in backyards however, commercial production is only on a very small scale. Though they do seem to be making a slight comeback as a Florida crop in recent years. [Source: Chef James Ehler of Key West.]