I have to admit, I’d take key lime pie over lemon meringue anyday. Especially if I’m in Key West.
Spanish for beefsteak is bistec. I don’t think this is a corruption so much as a borrowing of a word from Spanish, as happened many other times in the Philippines.
I’m not a fan of lemon on fish. If your fish needs lemon, you need to find fresher fish.
It does do wonders on a schnitzel, though. And lemonade beats limeade hands down. Prefer my whisky drinks with a twist of lime over lemon, when citrus is applied.
I like my broccoli (and most veggies) with salt, pepper, and a squeeze of lemon. I’ve tried lime, and it ain’t the same.
And I prefer lemon on any fried seafood I have.
Lemon juice can be used to remove some stains. Lime is a kind of stain.
Also, I’m trying to sing the old Peter Paul and Mary song as “Lime tree, very pretty, and the lime flower is sweet” but it sounds dumb. OK, dumber.
Gotta say, though, I love the little green guys.
Respectfully disagree. I was recently at a place where the lobsters were so fresh, the fishermen were transferring them directly from the boats to the tanks. It doesn’t get much fresher than that.
Still needed lemon.
Cute. 
Stop everything! I’ve never tried this. I will now, and if I prefer the lemon, I will give you one billion brownie points.*
Some might say if you’re adding lime to your drink, you need to find better drinks. Others would say they just like the taste of lime, regardless of their drink’s quality.
*Brownie points not redeemable for cash.
Marmalade. Lemon skin will soften up nicely but lime skin stays strangely hard and chewy and is not nice.
I fried up some whitefish fillets just last night and served them drizzled with a lemon butter sauce (actually I used Meyer lemons). I can’t imagine lime working in that situation.
OTOH, I prefer to use lime juice when making guacamole and I will take a glass of limeade any day over lemonade.
I love both lemons and limes but they are different enough in taste that I think it is difficult to substitue one for the other without substantially altering the result in most cases. YMMV.
I think they are both equally useful, tasty and not always interchangeable. I do prefer lemon on fish and some vegetables but I prefer limeade and Key lime pie over the lemon versions. By the way, Key limes are not interchangeable with other limes either. The flavor is noticeably different.
I love love love limes. Limeade. Lime marmalade. Key lime pie. Lime candies. Pretty much lime anything. And yes, a lime wedge is essential to a proper gin & tonic.
But give me lemon for my iced tea.
Lime is generally a more prominent flavor note than lemon and does not blend as smoothly with other ingredients in many dessserts.
Long Island Iced Tea - just doesn’t work with limes, I’m afraid.
I’m a lime-lover too but want lemon on my caesar salad.
Interesting. So I’m seeing there are a couple of beverages that lemon supposedly embiggens more so than lime. Strangely, I’ve only had lemon in iced tea, of the Long Island variety or otherwise, but have never put lemon in gin. I’ve got some experimenting to do!
As lemons have more vitamin C than limes, they do a better job of preventing scurvy.
My wife and I are huge fans of lime. We’re of the opinion that limes can do everything lemon does, but much better. Or, at least, that was our opinion until the Lime Chicken Incident.
My wife found a recipe for a roasted chicken which has lemon slices stuffed under the skin. The flavor infuses the chicken. She’d had it at a party, and loved it… so we decided to try it at home.
Only with lime, rather than lemon… 'cause, you know, lime>lemon.
Big, huge, gargantuan mistake. Something… happened. The lime somehow *destroyed *the chicken’s flavor. All we could taste was a godawful burnt lime taste, thoughout the entire chicken. We had to throw it out, and vowed to never try *that *again.
Key lime pie is not lime meringue. But if you’re saying “lime pie” over “lemon pie”, I might agree. Except my mom’s lemon meringue beat the shit out of her key lime.
Exactly. Each have their place. In my cooking, I probably use them equally as much. European, Middle Eastern, and African recipes tend to get lemon, Caribbean, Mexican, and Southeast Asian recipes tend to get lime (or bitter orange).
For example, today I’m making a rosemary-lemon-garlic chicken. I just don’t see rosemary and lime working well in that combo. On the other hand, if I’m marinading strip steak for fajitas, it has to be lime. Chicken yassa? Has to be lemon. Marinaded Greek lamb? Also lemon (can you even imagine lime with that? Yuck.) Larb? Lime. Et cetera…
It’s makes no sense to say one is better than the other. They have completely different flavors–the only thing they really have in common is their acidity.
Ah, gin is another one that screams lime for me, not lemon. Something about the bitter and more aromatic note lime has works better for me. Lemon just doesn’t seem right for gin.