Bryce from Sid Wainer stopped by about two weeks ago with some finger limes for us to check out. I have seen them popping up on menus all over and some big chefs adding them to their daily mise en place. I first saw Curtis Duffy of Avenues using them and Sean had them on a recent post for his geoduck dish from NYE. They have been around for a while but I think we will see more chefs picking them up in 2010. They range in color from light green to almost black-brown and the spherical cells from a light green to pink. Not cheap at around $37 for a half pint but a cool product.
One of the main draws are the spherical cells, basically instant lime caviar. They have a good pop and acidity. So put the lime juice, the alginate, xanthan gum, and the calcium away and go natural with Australian finger limes.
Wild Blueberries at Black Queen Angus Farm
3 years ago