Lifestyle Whatcha cooking?
- Thread starter mysticmac
- Start date
Not when they're ripe, mijo.
One keylime from my tree prob has the same amount of juice as those unripened big green limes from the store.
I used to have ruby reds, too but the freeze got em.
One keylime from my tree prob has the same amount of juice as those unripened big green limes from the store.
I used to have ruby reds, too but the freeze got em.
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Mine start green. I just thought they picked em too soon to sell to the public.
Not at all, if they want to eat rotten over ripen limes more power to them!Thread has become a nightmare for@kvr28
They're better. The one I showed you was perfect and fresh. The juan thing mejeeCANs should know is fucking limes. Jesus, WEDO.
I would also for having the sides touching. No gravy on my mac n cheese and no corn jizz on my poke chomps, thank you!
Anything special about the sauce on those hoes? I picked up 3 racks of baby backs at the store since they were on sale for just about nuthin'. Probably cook them bishes this weekend. I've got a grip of sauces I haven't tried out yet.
I stopped by a mexian place that I've never been to and was kind of blown away when I got home and took everything out of the bag.
This just in- White cop from Maine tries to debate ingredients with an actual Mexican, foos at 11.
They're better. The one I showed you was perfect and fresh. The juan thing mejeeCANs should know is fucking limes. Jesus, WEDO.
