Using lime i/o lemon

[DiamondEcho]

An interesting article by Danial Hannan today [Telegraph]. The light-hearted end-piece is extolling the virtues of using lime instead lemon in the food preparation. A short excerpt:
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'Lime can be profitably substituted for lemon in almost any culinary situation. Try it. Smoked salmon, breaded veal, elderflower cordial. You won’t look back. Are there exceptions? Yes, most obviously lemon curd and lemon meringue pie – simple, good-hearted dishes that require none of lime’s superior intelligence and subtlety. Lemon is also – surprisingly, perhaps, given its uncouth nature – better in hummus and tagine.
Ah, you say, but what about lemon drizzle cake [edit here, but he and his daughter cooked a lemon drizzle cake, and also another using lime]. In the blind tasting that followed, after a bit of “ooh, mmm, they’re both delicious,” the lime won by seven votes to one. Thank you, M’Lud, the prosecution rests.'
https://www.telegraph.co.uk/news/2018/0 ... d-british/


That's a bit of food for thought

[Pendrainllwyn]

More importantly I generally prefer lime to lemon in cocktails!

Pendrainllwyn

[UncleEbenezer]

I shall dissent: I find lime in many contexts too much in-your-face compared to lemon. Sure it has its place, but when I see lemon-and-lime on a menu, I'll take the plain lemon in preference. The lime might get a look in as preferred ingredient if (and only if) the context looks really interesting: for example, some of the things associated with Thai food.