Finally got around to making the lime beltways--great cookie-thanks Marilyn for leading me to it.

You're welcome. I've wondered how it compares to mistral's lime cookies with citric acid.

Took me FOREVER to find a little bottle of lime oil. I found some immediately in a health food store and then found out that it's for aromatherapy and not necessarily for ingestion. Then I found the itsy bitsy bottle of the edible stuff at a cake supply store.

Then I found out that the citric acid needed to be powdered and I had liquid. So that took another search. I still have the stuff...just haven't made them.

http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=245595

 
I've seen the sour salt in the kosher sections of markets but can't remember ...

what it is used for in that cuisine.

 
chowhound informs me that it is used in sweet & sour borsht and stuffed cabbage. Try kosher...

sections of supermarkets.

 
This is where I got the sour salt first, in the kosher section of a large supermarket chain here. .

Before you buy at, say, King Arthur, check online for citric acid; it is sold at many places, and you can get it at a better price, but make sure you are getting the fine stuff as this is best for cooking uses. It will keep forever in a glass jar. I also keep some in the bathroom to take care of hard-water deposits in the toilet!

 
mistral, I found some granular citric acid from my Israel trip. Is that the right stuff?

It's pretty fine...looks like caster sugar.

{PS: I bought it simply because it was the largest spice bag in the grocery store spice section so I figured it must be used for a lot of things. I just never bothered to find out what.}

 
It's just plain 'sour salt', that I use for borscht. Right?? From ethnic stores, Ukrainian, Jewish

Polish, all those guys.

 
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