I used to curl my lip at my dad's dedication to Key Lime pie. As a kid, it was just too much for me. But once I went to Key West, and had the classic, perfectly made pie myself, I was hooked.
Now I need to try the new ice cream recipe over at The Kitchn -- Key Lime Dream Ice Cream! (Part of the recipe is currently cut off, hopefully it will be fixed soon.) The only complaint I have is that it just says "lime juice" in the ingredients. But at least the submitter says: "If you're lucky enough to find them (unlike me..), substitute key limes for the Persian limes. Cook's Illustrated says the taste is the same between the two, so don't fret about calling it key lime..."
Eh, I'll still fret. The amount of non-Key Lime recipes out there that use the title drive me nuts. If its a good recipe, it doesn't lose its magic to take out the "key." Heck, called it "Persian Lime Dream," if you can't find Key Limes. We don't call sweet potato or yam dishes just "potato." We don't label something "mandarin orange" and then put regular oranges in. So why is everyone so intent on using the "Key Lime" label without using the actual fruit?
Okay, rant over. Now it's time to drool over the thought of how tasty this will be...
What Can I Get You Folks? - Server Revenge
Reality-Show Celebrities Serve Up Chef Curtis Stone's 'Hundred-Dollar Burger'
Foods Celebrity Chefs Hate
