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Tuesday, 17 July 2007



L.Pants, I heard that piece too, and was listening hard. The acid in the lime does the cooking ! Also, saw something same day on tube, and they said an oil "lighter" than olive is also superb with it. Yay lime.. the non-electric way to cook.

L. Pants

Hi auntie,

It's true; limes (and any other acids) do cook proteins. However, unlike ceviche which is marinated for up to an hour and is truly "cooked", you want to have a very light hand with most crudo. Some are served without acids at all and those that are shouldn't be introduced until right before serving.

Albany Jane

It looks just wonderful - you're truly good at whipping up wonderful plates at the drop of a hat. I certainly need a book! This fish looks just amazing.

Boots in the Oven

Thanks, Jane! It's a skill he has that I certainly don't... like yesterday, he comes home, we have just little odds and ends in the fridge, and he takes leftover barbeque and makes do-it-yourself lettuce tacos filled with barbeque, jalapenos, onion, goat cheese, brown rice, pickles, carrot... I didn't even know we had all that stuff around!

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