A Food and drink forum. FoodBanter.com

Welcome to FoodBanter.com forums which provide access to the finest food and drink related newsgroups.

You are currently viewing our boards as a guest which gives you limited access to view most newsgroup discussions and access our other FREE features. By joining our free community you will have access to post topics to the food related newsgroups, communicate privately with other FoodBanter.com members (PM), respond to polls, upload your own photos and access many other special features. Registration is fast, simple and absolutely free so please, join our community today!

If you have any problems with the registration process or your account login, please contact support.

Go Back   Home » FoodBanter.com forum » Food and Cooking » General Cooking
Site Map Home Register Authors List Search Today's Posts Mark Forums Read

General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc.

Kaffir Lime leaves substitution



 
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)  
Old 17-10-2009, 09:48 PM posted to rec.food.cooking
external usenet poster
 
Posts: 117
Default Kaffir Lime leaves substitution

So I decided to make a shrimp dish with coconut lemon and ginger for some
friends coming over tomorrow. The dish calls for 6 kaffir lime leaves. I
visited two Asian markets and called two others today and they are nowhere
to be found in my area.

What would be a good substitution? I've seen some stuff online that would
point to using lime zest instead and some other articles that said that it
wasn't a good replacement. Would I be better just leaving it out?

The first market I visited, a Korean supermarket, said they haven't been
able to get kaffir lime since last spring when FDA officials raided all the
Asian groceries in the region and confiscated all the lime leaves. WTF?

Jon


Ads
  #2 (permalink)  
Old 17-10-2009, 10:03 PM posted to rec.food.cooking
external usenet poster
 
Posts: 4
Default Kaffir Lime leaves substitution

On Oct 17, 1:48*pm, "Zeppo" wrote:
So I decided to make a shrimp dish with coconut lemon and ginger for some
friends coming over tomorrow. The dish calls for 6 kaffir lime leaves. I
visited two Asian markets and called two others today and they are nowhere
to be found in my area.

What would be a good substitution? I've seen some stuff online that would
point to using lime zest instead and some other articles that said that it
wasn't a good replacement. Would I be better just leaving it out?

The first market I visited, a Korean supermarket, said they haven't been
able to get kaffir lime since last spring when FDA officials raided all the
Asian groceries in the region and confiscated all the lime leaves. WTF?

Jon


Hi Jon,
The zest of Lime works as agreat substitute for Kaffir leaves. The
aroma is almost identical.
Cheers
  #3 (permalink)  
Old 17-10-2009, 10:40 PM posted to rec.food.cooking
external usenet poster
 
Posts: 10,666
Default Kaffir Lime leaves substitution

On 2009-10-17, Zeppo wrote:

able to get kaffir lime since last spring when FDA officials raided all the
Asian groceries in the region and confiscated all the lime leaves. WTF?


What state was this in?

No one expects the FDA to look out for the consumer, only agribiz,
which is what that's all about. Foreign grown Kaffir lime trees are
verboten in many citrus producing states. Apparently, those shops
didn't have "papers" for their trees. One grower ships their US
raised kaffir lime trees to all but 3 states:

http://www.fourwindsgrowers.com/

See their FAQ.

If you order one, read up on "scale", the bane of citrus trees... and
keep your receipt!

nb

  #4 (permalink)  
Old 18-10-2009, 12:38 AM posted to rec.food.cooking
external usenet poster
 
Posts: 28
Default Kaffir Lime leaves substitution

On Sat, 17 Oct 2009 21:40:24 GMT, notbob wrote:

--On 2009-10-17, Zeppo wrote:
--
-- able to get kaffir lime since last spring when FDA officials raided all
the
-- Asian groceries in the region and confiscated all the lime leaves. WTF?
--
--What state was this in?
--
--No one expects the FDA to look out for the consumer, only agribiz,
--which is what that's all about. Foreign grown Kaffir lime trees are
--verboten in many citrus producing states. Apparently, those shops
--didn't have "papers" for their trees. One grower ships their US
--raised kaffir lime trees to all but 3 states:
--


Makrud limes are available in most markets supplying the east Indian segment of
the population. btw kaffir is derogatory and offensive in some cultures.
  #5 (permalink)  
Old 18-10-2009, 01:11 AM posted to rec.food.cooking
external usenet poster
 
Posts: 10,666
Default Kaffir Lime leaves substitution

On 2009-10-17, SCP wrote:


btw kaffir is derogatory and offensive in some cultures.


So was Howdy Doody's last name. Get over it.

nb
  #6 (permalink)  
Old 18-10-2009, 02:48 AM posted to rec.food.cooking
external usenet poster
 
Posts: 5,518
Default Kaffir Lime leaves substitution

Zeppo wrote:
So I decided to make a shrimp dish with coconut lemon and ginger for some
friends coming over tomorrow. The dish calls for 6 kaffir lime leaves. I
visited two Asian markets and called two others today and they are nowhere
to be found in my area.


I'm interested in the recipe for the shrimp dish. Can you share it? It
sounds lovely.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
  #7 (permalink)  
Old 19-10-2009, 02:58 PM posted to rec.food.cooking
external usenet poster
 
Posts: 449
Default Kaffir Lime leaves substitution



"notbob" wrote in message
...
On 2009-10-17, Zeppo wrote:

able to get kaffir lime since last spring when FDA officials raided all
the
Asian groceries in the region and confiscated all the lime leaves. WTF?


What state was this in?

No one expects the FDA to look out for the consumer, only agribiz,
which is what that's all about. Foreign grown Kaffir lime trees are
verboten in many citrus producing states. Apparently, those shops
didn't have "papers" for their trees. One grower ships their US
raised kaffir lime trees to all but 3 states:

http://www.fourwindsgrowers.com/

See their FAQ.

If you order one, read up on "scale", the bane of citrus trees... and
keep your receipt!

nb


Thanks, NB. I might just give this a try.

  #8 (permalink)  
Old 19-10-2009, 03:13 PM posted to rec.food.cooking
external usenet poster
 
Posts: 3,841
Default Kaffir Lime leaves substitution

SCP wrote on Sat, 17 Oct 2009 18:38:47 -0500:

--On 2009-10-17, Zeppo wrote:
--
-- able to get kaffir lime since last spring when FDA
officials raided all the
-- Asian groceries in the region and confiscated all the
lime leaves. WTF? --
--What state was this in?
--
--No one expects the FDA to look out for the consumer, only
agribiz, --which is what that's all about. Foreign grown
Kaffir lime trees are --verboten in many citrus producing
states. Apparently, those shops --didn't have "papers" for
their trees. One grower ships their US --raised kaffir lime
trees to all but 3 states: --


Makrud limes are available in most markets supplying the east Indian
segment of
the population. btw kaffir is derogatory and offensive in some
cultures.


I did know that "kaffir" had been used in South Africa but had not
realised it was really derogatory. However, Gernot Katzer's article on
Kaffir Limes confirms this. Here is the URL for Gernot's page
http://www.uni-graz.at/~katzer/engl/

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

  #9 (permalink)  
Old 19-10-2009, 03:27 PM posted to rec.food.cooking
external usenet poster
 
Posts: 449
Default Kaffir Lime leaves substitution



"pbein" wrote in message
...
On Oct 17, 1:48 pm, "Zeppo" wrote:
So I decided to make a shrimp dish with coconut lemon and ginger for some
friends coming over tomorrow. The dish calls for 6 kaffir lime leaves. I
visited two Asian markets and called two others today and they are
nowhere
to be found in my area.

What would be a good substitution? I've seen some stuff online that would
point to using lime zest instead and some other articles that said that
it
wasn't a good replacement. Would I be better just leaving it out?

The first market I visited, a Korean supermarket, said they haven't been
able to get kaffir lime since last spring when FDA officials raided all
the
Asian groceries in the region and confiscated all the lime leaves. WTF?

Jon


Hi Jon,
The zest of Lime works as agreat substitute for Kaffir leaves. The
aroma is almost identical.
Cheers

Thanks, Pbein. I was going to go that way, but ended up sourcing some leaves
after all.

Thanks,
Jon

  #10 (permalink)  
Old 19-10-2009, 03:33 PM posted to rec.food.cooking
external usenet poster
 
Posts: 449
Default Kaffir Lime leaves substitution

"notbob" wrote in message
...
On 2009-10-17, Zeppo wrote:

able to get kaffir lime since last spring when FDA officials raided all
the
Asian groceries in the region and confiscated all the lime leaves. WTF?


What state was this in?

No one expects the FDA to look out for the consumer, only agribiz,
which is what that's all about. Foreign grown Kaffir lime trees are
verboten in many citrus producing states. Apparently, those shops
didn't have "papers" for their trees. One grower ships their US
raised kaffir lime trees to all but 3 states:

http://www.fourwindsgrowers.com/

See their FAQ.

If you order one, read up on "scale", the bane of citrus trees... and
keep your receipt!

nb

So I found some leaves after all.

We met some friends Saturday night before a play to go to an Italian
restaurant for dinner. Something happened with our reservation and they
couldn't accommodate us. We walked across the street to a Thai/Vietnamese
restaurant and were seated right away. I was BS'ing with the waiter for a
few minutes before we ordered and asked him where they sourced their leaves.
He said they had a few friends that grew them as a side business and
supplied the Asian restaurants in the area. I asked if he might have an
'oversupply' and be able to help me with the shortage I was experiencing.
Although he just laughed when I asked, when I opened the leatherette folder
for the check, they were 6 lime leaves enclosed in saran wrap.

The dish came out great.

Jon


  #11 (permalink)  
Old 19-10-2009, 03:43 PM posted to rec.food.cooking
external usenet poster
 
Posts: 10,666
Default Kaffir Lime leaves substitution

On 2009-10-19, Zeppo wrote:

for the check, they were 6 lime leaves enclosed in saran wrap.

The dish came out great.


Sounds like the service was outstanding, too.

If you'd like to try the real essence of kaffir lime leaves, give this
recipe a shot. The measurments are per person far a meal-sized bowl.
Multiply by number of eaters:

http://tinyurl.com/yj38oyw

nb
  #12 (permalink)  
Old 19-10-2009, 03:44 PM posted to rec.food.cooking
external usenet poster
 
Posts: 449
Default Kaffir Lime leaves substitution



"Janet Wilder" wrote in message
...
Zeppo wrote:
So I decided to make a shrimp dish with coconut lemon and ginger for some
friends coming over tomorrow. The dish calls for 6 kaffir lime leaves. I
visited two Asian markets and called two others today and they are
nowhere to be found in my area.


I'm interested in the recipe for the shrimp dish. Can you share it? It
sounds lovely.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.


Hi Janet,
It was an Emeril recipe I found on Food Network. I was looking for something
to make to use some lemongrass I had picked up and chose this because I had
most of the ingredients on-hand. It came out pretty good. I cut the amount
of the sriracha sauce in half because of the audience I was playing to. It
was perfect for me but should have cut it in half again as it was still a
bit too intense for our friends (course they would have been happier with
something real bland any way. My fault for even choosing this dish for
them).

I also served this over cellophane noodles, which was just OK. I'm going to
try it over soba noodles or Jasmine rice next time.

See the link below....

http://tinyurl.com/yfvkyf5

Jon


  #13 (permalink)  
Old 19-10-2009, 04:16 PM posted to rec.food.cooking
external usenet poster
 
Posts: 11,398
Default Kaffir Lime leaves substitution

Zeppo wrote:


"pbein" wrote in message
...
On Oct 17, 1:48 pm, "Zeppo" wrote:
So I decided to make a shrimp dish with coconut lemon and ginger for
some
friends coming over tomorrow. The dish calls for 6 kaffir lime leaves. I
visited two Asian markets and called two others today and they are
nowhere
to be found in my area.

What would be a good substitution? I've seen some stuff online that
would
point to using lime zest instead and some other articles that said
that it
wasn't a good replacement. Would I be better just leaving it out?

The first market I visited, a Korean supermarket, said they haven't been
able to get kaffir lime since last spring when FDA officials raided
all the
Asian groceries in the region and confiscated all the lime leaves. WTF?

Jon


Hi Jon,
The zest of Lime works as agreat substitute for Kaffir leaves. The
aroma is almost identical.
Cheers

Thanks, Pbein. I was going to go that way, but ended up sourcing some
leaves after all.

Thanks,
Jon


You can buy a little tree in Burlington, Mass.

--
Jean B.
  #14 (permalink)  
Old 19-10-2009, 04:52 PM posted to rec.food.cooking
external usenet poster
 
Posts: 449
Default Kaffir Lime leaves substitution



"notbob" wrote in message
...
On 2009-10-19, Zeppo wrote:

for the check, they were 6 lime leaves enclosed in saran wrap.

The dish came out great.


Sounds like the service was outstanding, too.

If you'd like to try the real essence of kaffir lime leaves, give this
recipe a shot. The measurments are per person far a meal-sized bowl.
Multiply by number of eaters:

http://tinyurl.com/yj38oyw

nb


Thanks, NB. I'll have to look at it when I get home. The 'websense' software
at work won't let me go there.

Regards,
Jon

  #15 (permalink)  
Old 19-10-2009, 06:25 PM posted to rec.food.cooking
external usenet poster
 
Posts: 5,518
Default Kaffir Lime leaves substitution

Zeppo wrote:


"Janet Wilder" wrote in message
...
Zeppo wrote:
So I decided to make a shrimp dish with coconut lemon and ginger for
some friends coming over tomorrow. The dish calls for 6 kaffir lime
leaves. I visited two Asian markets and called two others today and
they are nowhere to be found in my area.


I'm interested in the recipe for the shrimp dish. Can you share it? It
sounds lovely.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.


Hi Janet,
It was an Emeril recipe I found on Food Network. I was looking for
something to make to use some lemongrass I had picked up and chose this
because I had most of the ingredients on-hand. It came out pretty good.
I cut the amount of the sriracha sauce in half because of the audience I
was playing to. It was perfect for me but should have cut it in half
again as it was still a bit too intense for our friends (course they
would have been happier with something real bland any way. My fault for
even choosing this dish for them).

I also served this over cellophane noodles, which was just OK. I'm going
to try it over soba noodles or Jasmine rice next time.

See the link below....

http://tinyurl.com/yfvkyf5

Jon


Thanks, Jon.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
 




Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


All times are GMT +1. The time now is 07:10 PM.


Powered by vBulletin® Version 3.6.4
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.SEO by vBSEO 3.2.0
Copyright 2004-2014 FoodBanter.com.
The comments are property of their posters.