Foodsite Magazine

Limes, Such a Special Accent

In a pinch, limes and lemons can be interchanged in almost any recipe. HOWEVER, it’s LIMESnot a wise thing to do in Mexican dishes or drinks. There is a little, extra, literal “twist” we get from limes over lemons. No doubt the Mexican drug cartels were well on to this when they introduce their great lime shortage this year. It’s not even fun thinking of a well-made ceviche, margarita, a mojito, an ice cold Corona or yummy guacamole made without fresh lime juice!

Always a bartender’s friend and valuable seasoning enhancer of favorite foods, limes figure big in Mexican, Latin American and certain Asian cuisines. There are three types of limes available to us. The Taihitian are largest, Mexican slightly smaller and Key limes which are quite small and lighter skinned.

Limes originated in Southeast Asia then journeyed to Egypt, other North African countries and over to Spain which gave Columbus the opportunity to bring some with him on his second journey to the New World in the year 1493. Limes were very much in demand on the high seas for their richness in vitamin C and ability to fight scurvy. This is how, on other journeys, British sailers earned the name, “Limey.”

Foodsite Magazine Picksday Friday thru Sept 5

LIST VERSE Pictures and information on “Top 20 Fruits You Probably Don’t Know.”

QUEENS FARM What you will find if your make a visit to Queens County Farm okraplainMuseum.

THE LATIN KITCHEN There’s lots going on in the Latin community including food news.


  • Raw Diver Scallops with Radishes and Snow Peas
  • Sliced Pig Head with Tonburi and Jalapeno
  • Chilled Dashi Soup with Burn Onion Mustard
  • Hamachi & Cobia Tartare with Snap Peas and Crème Fraiche
  • Duck Liver Mousse with Ginger and Scallion
  • Pho Sandwich on Martin’s Potato Roll
  • Oxtail oup with Jalapeno and Bean Sprouts
  • Cavatelli with Chili Paste, Sesame and Kimchi Continue reading

Sweet Potatoes, Neat Bundles of Nutrition

Sweet potatoes are a fabulous source of vitamin A and make great lunch box additions. sweetpotNot just for holidays, these spuds are year-round favorites. A small amount of butter or oil maximizes the full beta-carotene amount found in them. Steaming or boiling also maximizes their nutritional benefits.

As far back as the 1500s, southerners were depending upon sweet potatoes for a great deal of their basic nutrition. They have served as a valuable staple for mankind throughout the ages.

The earliest sweet potatoes go way back to the Peruvians 10,000 years ago. How they arrived in North America from there is not clear. We do know, that while Columbus is credited more often for introducing European agricultural items to North America, this time he carried the sweet potato with him back to Europe. From there, Spanish and Portuguese seamen brought them to Africa, India and Asia. Continue reading

Foodsite Magazine Picksday Friday thru Aug 29

SELFRIDGE’S This famous department store gives you a dining glimpse of a wonderful artishopping and dining day in downtown London.

THE KITCHN Well described reasons and directions for cooking potatoes before you grill them.

THE CHEESES OF EUROPE This is a beautiful site complete with pictures, close-ups, origns and recipes for some exciting European cheeses.

Menu Sampling GRINDHAUS, NYC

Surf Clam Crudo
Spaghetti Nero
Purslane, Carrot and Cheese Quinoa
Duck with Rye Berries, Nettles and Chatrelle
Seppia Claims, Bread Crumbs Bottarga
Black Bass with Mussel Broth, Spring Onion and Chickpeas Continue reading

Watermelon Juice has Many Uses

It’s seems like orange juice has been around forever. However, there is a relatively new wmjuice in town, watermelon juice. Thanks go to our newer seedless watermelons. It’s a simple matter to pop some of the bright pink flesh into the blender and let ‘er rip. Its color is beautiful, its uses just as many as those of orange juice. Also, the new watermelons are smaller and quicker to chill.

Choose firm, symmetrical, bruise-free watermelons, ones heavy for their  size. Check for a yellow side where the melon has rested in the sun to ripen. Many families have their “foolproof way” of checking for the perfect melon, and these are okay, too.

People have a lot of fun with watermelons and so do the statisticians. They tell us, in the year 1999, over 4 billion pounds of watermelon were consumed. In 1990, a Bill Carson in Tennessee grew one which weighed over 260 pounds.

On the worldly scene, we learn over 1200 varieties are consumed in 96 countries around the world. Watermelons make a popular host gift from guests in China and Japan. The Israelis and Egyptians like to serve watermelon with feta cheese because of its saltiness. Continue reading

Foodsite Magazine Picksday Friday thru Aug 22

IMUSA Find interesting Latin-Fusion Recipes, Granny Smith Guacamole, Tres Leches peasFrench Toast and more.

CLUB W Brush up on your winespeak, descriptors like Austere, Boquet, Closed, Animalistic and many more.

PINTEREST Here is a large array of party foods, how to make them look and how to make them.


  • Shrimp and Grits
  • Salt-Roasted Beets
  • Spiced Ahi Tuna & Eggplant Caponata
  • Pan-Seared Monkfish
  • Fresh Truffle Mushroom Risotto
  • Country-Ham Mac’n’Cheese
  • Olive-Oil-Poached Snapper

Continue reading

Find hundreds more food articles here.