March 26, 2012
I just made two batches of citrus salt that were inspired by this post from 101 Cookbooks. The first batch was made with lemon zest, which I think is perfect over air-popped popcorn with a little melted butter and sugar (think toned down kettle corn). The second batch I made with lime zest, which is delicious over fish, or in guacamoles and salsas.
Speaking of lemons and limes, one thing I've noticed lately is that there are many people who can't (or don't) taste the difference between them. I agree that they can often be used interchangeably, but for me, I tend to like lemon juice in my baked goods and glazes, whereas I prefer lime in my more salty/savory foods. For instance, I'd be able to tell if someone used lemon instead of lime in my salsa, and I'd probably find it somewhat disappointing.
What about you?