I have a friend who is looking for dried limes...to make Persian food...anyone know where to get them in Pasadena area? (5 replies, last updated by Azizeh Barjesteh April 20, 2008)

I’m trying to make the corn tortillas in Diane Kennedy’s Mexican cookbook—have got the dried corn and the (clamp onto the counter-type) meat grinder, but can’t seem to locate LIME anywhere. Some of my... (4 replies, last updated by Brickman March 12, 2009)

Are these flavours available anywhere in the GTA? I contacted Canada Dry and they said they still make them but that it’s up to the distibutor whether to stock them. Thanks. (3 replies, last updated by SallyCinnamon October 7, 2005)

I was recently served by a good friend of mine with some leftover Dry Vermouth we were using for cooking with a splash lime juice. She said it was a tip from her mother on how to use leftover vermouth easily, and I was surprised... (0 replies, last updated by Shortsord June 28, 2008)

I bought a big bag of limes at my 99 cent store and used about 5 of the 20 for a great garlic chicken recipe last night. The limes themselves were quite wonderful. Usually limes are so dry and it’s hard to eke out any juice.... (4 replies, last updated by elizabeththinks June 4, 2007)

The Bangkok Thai food store on Mosco St. in Chinatown sells them. Sometimes they’re fresh in bags, sometimes they’re in the freezer, and when the limes are about to go bad, they peel the skin and sell the dried skin... (1 reply, last updated by Tolstyak November 1, 2004)

For what it’s worth I second that lemongrass is an inappropriate substitution. Try lime zest. Kaffir lime leaves are often available over the net in frozen or dried form. (7 replies, last updated by caobb November 18, 2003)

Does anyone know where to find fresh(not frozen or dried)Kaffir limes and/or fresh Kaffir lime leaves? It’s an exquisite flavor that has no substitute. (8 replies, last updated by shants May 5, 2002)

My suggestion is just to keep them out of a plastic bag. Absent of mold growing or rotting, even if the skins turn color, the limes are still good, just not attractive as a garnish. The meat/pulp may have dried up somewhat, but... (10 replies, last updated by amela July 22, 2009)

As another poster suggests, consider making a marinade with it...we love this one from Epiciurious, Southwestern Lime Chicken with Ancho Chile Sauce...(I substitute chipotles in adobo for the dried anchos, just a personal... (10 replies, last updated by withalonge July 1, 2008)

Here’s a family tip that may work for whole limes. During Strawberry season we freeze whole strawberries in a ice chest using dry ice. Place strawberries on old pie plates. The dry ice freezes things quickly and at a much... (11 replies, last updated by Sean June 16, 2008)

Here’s a slightly different lime cookie. I was really looking for a vehicle to include dried lychees in a cookie, but you can easily leave them out. Pictures here:... (10 replies, last updated by sarah galvin May 6, 2008)

This may not be news to anyone but me. I’ve been having a hard time finding limes that are juicey. I asked a Latino friend if he’d had a similar problem and he told me his method for finding nice ones. Look for limes... (12 replies, last updated by Pat Hammond June 25, 2005)

where would I find lime leaves? i need them for a recipe.. (8 replies, last updated by domesticgodess September 29, 2008)

I tried to make a new dish last week and used lime leaves, coconut milk, galangar and yellow curry paste. I added about 6 lime leaves to the mix of two cans of coconut milk. Didn’t like the taste of the end product and I... (12 replies, last updated by chocabot January 30, 2009)