I remember seeing a restaurant in Australia use the green finger limes in a seafood dish using a native small lobster. It looked very tasty. I think the restaurant was called Cirrus.
Not the only citrus native to Australia. The world's largest citrus tree the Australian round lime is native. A wild hybrid of round and finger called the Sydney hybrid occurs where they overlap in range.
I used to work in fruit and veg at Coles. We stocked them for about a week in our store and I may or may not have been responsible for some “taste testing”. Incredibly delicious!
only if you make them with a chicharrón filling. All the other fillings used in this dish are for rabbits and tasteless and you need to make the spicy cabbage slaw that accompanies the pupusa otherwise you'd be wasting your time. 😉😉😁
Why? You know, if he's off by one deviation from Louisiana cuisine everybody in their grandma going to come for that man. Why would you do that to him. You know every Louisiana person is going to go off when you add corn to gumbo knowing you ain't supposed to. Y'all need to stop
@@staytoyourself1847 you’re not wrong but I wanna see a chefs ‘classical’ preparation of the dish as a creole myself from Houma I would love to see it. I still miss Ronnie’s hot cakes donuts :, ) plus I imagine the ingredients aren’t the hardest to come by with Amazon probably only being necessary for the spice blends like slap ya mama etc etc chacheres (which I’m not a big fan of)
@@yourdadsotherfamily3530 Louisiana girl born and raised. I’d love to see it as well. Regardless of what anyone does on RU-vid ppl are going to have something to say. Is what it is, but I too would like to see Andy attempt a classic dish from my home state. I’d even be good with a bouillabaisse or turtle soup. The man can obviously make a roux so I’m sure he’d do just great.
Technically not true on the finger limes being the only native citrus species in Australia, there's Citrus inodora, garrowayi, maideniana, glauca and gracilis. However, finger limes are definitely the nicest of all the native citrus for sure.
Now I want to save this comment to see what all these other ones are… A relative has a finger lime but it is not a very good variant as it is very seedy inside, or perhaps we just are doing some wrong
@@mr.unknowncali-life9350 I can't afford a fancy restaurant I can barely afford Roman noodles still would like to try them they look and sound very good
Was introduced to these last year. Fucken sick as, great for a dessert pie. Hey chef, order up, finger lime pie for oii nah gii’us a durry brah chuck us a bunger lad (Please do it simply so we can all hear ya missus try to verbalise my username😂)
Genuinely wonder what inspired him not only to cook but learn absolutely everything about each ingredient used , guys amazing , does anybody know if he has a cook book or anything or just a book ?
