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[Neonivek]

Ah. You're not wrong American?

No I am a pansy Canadian

[hemmingjay]

may i suggest using Meyer Lemons in place of normal lemons? They are sweeter and milder. I have seen people eat slices as a healthy snack.

[Supercharazad]

So? I eat regular lemons slices as a healthy snack. They're delicious

[SirHoneyBadger]

I'm in the U.S. and most of the limes I've ever had, key limes or regular limes, have been fairly sweet, and not as tart or as pungent as lemons. In other words, I'd rather eat a raw lime than a raw lemon, but a baked or sauteed lemon can be a wonderful thing.

[Supercharazad]

I'm in the U.S. and most of the limes I've ever had, key limes or regular limes, have been fairly sweet, and not as tart or as pungent as lemons. In other words, I'd rather eat a raw lime than a raw lemon, but a baked or sauteed lemon can be a wonderful thing.

I think limes are really bitter


Lemons are lovely and sour.

[rarborman]

(I prefer oranges or grapefruits as citris fruit of choice over lemons or limes)

This thread is making me want to share my fathers hotwings recipe... they are without a doubt the best hotwings around, anyone has ever eaten them fresh or leftover agrees.

I'll see about getting that up here.

[Neonivek]

If I ever come up with a recipe that works I'll post it here for sure!

[rarborman]

Spoiler: I think this should do it for the wings (click to show/hide)

1 large lidded stock pot (that you can fit in your fridge and hold the wings)

1 cup all-purpose flour
1 tsp. salt
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper
1/4 tsp. black pepper
20 chicken wing segments (we prefer dumbies at our house)
1/2 cup butter OR margarine
1/2 cup hot sauce (Franks RedHot or your favorite)

-In stock pot, combine flour, salt, paprika, garlic powder, and peppers.
-Put chicken in the flour mixture and shake pot vigrously to coat chicken well; refrigerate coated wings for at least 1 hour; coat chicken again with remaining flour mixture.
-In a 2-quart saucepan, heat butter and hot sauce just until butter melts; turn heat to low and keep warm on stove top.
-Deep-fry chicken (shallow cooking pan works best), 8 - 10 pieces at a time, in 375 degree oil (canola oil being the kind my father uses) for 13 minutes, turning once or twice.
-Drain chicken on a wire cooling rack for 30 seconds, then immediately toss fried chicken in sauce mixture and remove with a slotted spoon.
-Repeat with remaining chicken.

[SirHoneyBadger]

Where are you all getting these nasty limes? Limes in the U.S. typically come from either California, or Mexico, except key limes, which are also sweet--maybe even sweeter than the rest, and I've yet to ever eat a bad lime. Then again, maybe my tastes are just different. I tend not to mind slight bitterness.

[Miggy]

I'm back with my Rye bread!

I've baked it now pretty much non-stop for the past many months, and I think I'm getting the hang of it.

Anyhow, I found This great website with a faq of a lot of general baking, sourdough and flour information which I found really helpful. Being a chemist, I love knowing what actually goes on in the bread, so knowing how gluten works is making me feel much better about kneading and such.

[SirHoneyBadger]

Yay for rye bread!

I love rye bread, with ham and melted swiss and brown mustard and some really good relish and/or red onion.

[Neonivek]

Hey, I lack Vegetable shortening

I want to make a pie crust but I lack that ingrediant.

What can replace Vegetable shortening in pie crust recipes?

Also can I use Cupcake trays to make mini-pies?

[Vector]

Butter.

[Neonivek]

Butter.

How exactly do you use butter differently to make it replace vegetable shortening? because they are both very different products.

[Vector]

Not really.  They're both fat, and they're both solid at room temperature.  You just... use it like you use butter =/