lime fries
 

Just a random question:

I recently dined at a somewhat upscale restaurant and ordered a beef filet.

The beef was excellent, so no complaints, however it was served with vegetables and lime fries.

The fries were thick-cut (presumably home-made) fries with a distinct lime flavour, to be honest I had never heard of lime fries before.

I like steak, and I like limes, and I could see how serving lime fries with some types of fish may work (although it´s a little outside the box), but serving lime fries with steak just seemed weird to me.

So please enlighten me. What am I missing?:p

With the price (and scarcity) of limes now, they might as well have slathered your steak with foie gras, or topped your fries with caviar. Never heard of lime fries.

Perhaps a bit of a stretch...sure, there's a lime shortage, but they still cost less than a buck a piece. That said, never heard of lime fries either. Sounds interesting.

It's like fries made with plantains or sweet potatoes.
Or vegetarian sausages.
Or mince/ground beef made with quorn.
It ain't the real thing.

Are you sure they didn't say "lamb" fries?

Yes. I´m also quite confident that my taste buds can distinguish the lamb from lime.:p It seemed as if the fries had been sprinkled with (fresh) lime juice and the server did say "lime fries".

considering my local Mexican grocery store used to sell 20 limes for $1 and recently the price was 5 for $3.50, while still less than a buck a piece, that is a hell of an increase in price.


I've never heard of lime fries.

I do use limes to slather the ears of corn I eat during the summer, no butter or salt needed, delicious.
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Greek fries, at least here in Chicago, are often doused in lemon juice, olive oil, feta and oregano, so I guess lime fries aren't that wild of an idea. What restaurant was it?

It was OSA at the Fairmont Zimbali Resort near Durban, South Africa.

It's supposedly one of the fine dining restaurants in/around Durban and advertises itself as an African-inspired steakhouse.

It used to be an excellent restaurant serving both African game meet and high-quality steaks along with an excellent selection of South African wines, but it has become a "fusion"-like restaurant serving sushi, Chinese food and steaks in an 80s like disco setting.:eek:

I've never had lime fries, but fried plantains are often finished with lime juice and tossed with ground hot chile peppers and salt. So, very similar concept I suppose.

I think I'd have lost my appetite before I got to the fries ;)

The steak itself was excellent, but the atmosphere indeed left a lot to be desired, especially since I much prefer a symphony hall over a disco.:eek:

Did they use any lime zest as well as the juice? It seems like an interesting concept.

I don't think so. The fries looked like regular fries, no zest or anything that looked green for that matter. I didn't ask them how the fries had been prepared, but based on the taste Id say they just sprinkled some lime juice on top. That being said, it's entirely possible the lime was added at an earlier stage.

As mentioned above, I think the lime fries would have worked really well if they had been served with fish, but steak + lime fries just seemed weird to me.

Lime Fries from Pakistani restaurant

http://thekindredstreet.com/wp-conte...O-1024x678.jpg

My guess is they spritzed it with a lime juice spray right out of the fryer after the salt.

Not that bad here....a bag of "Key" limes, about 40 of them and preferable in all respects to Persian limes, had gone up to $2.50. Usual (pre-hijacking by drug cartels in Michoacan), a bag sales from $1.25>$1.75.

Rarely encountered but still good in "Parrilladas", Mexican/TexMex restaurants specializing in grilled meats, potato "sticks" briefly marinated in a mixture of red chile salsa and fresh lime juice then deep fried. I've recently seen a similar usage, tossing fried chicken wings in a Chili/lime sauce.

I've had carne asada served with a wedge of lime on the side as recently as last week - of course we're miles from the border here.

I have a key lime tree in a big pot on the deck and have been looking for some new uses. I will definitely try spritzing my fries with the juice.

If only I lived closer by, I'd gladly offer to take some off your hands!

Lime and habanero chips are awesome - so why not fries too? I'd love to try some.

My favorite thing in the world.

I used to go to the united center just to eat them. Too bad they're no longer served there.

My favorite Tostitos chips are the ones with the "hint of lime" flavor. The only other person I know who likes them is one of my nephews. So I have the dual pleasures of sharing them with him when he stops by and not having to share them with anyone else.

So lime fries, yeah, I think I'd really like those. Or the Greek ones with lemon and oregano. 'Scuz me, off to make some shopping notes for this weekend.

I must admit to living in a "Lime-Loving" zone, where the plethora of small family Mexican and TexMex restaurants would be embarrassed to serve carne asada or any of the other grilled meats from traditional parrillas (or grilled vegetables) without a bowl full of cut limes. A few of the large "Chain" TexMex places have announced that they've stopped serving limes due to cost. A pox upon them!

How to cut Key limes...

Stand lime on end. Slice vertically on either side of center stem/pith. Discard the middle sections (or throw them in the pot or pitcher with anything profiting from the flavor of lime. The cut side segments give up their juice easily. Approved for tequila sipping or shooting, but forget the salt, but especially for grilled meats or poultry. No avocado should ever appear without a lime....