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FOOD
November 4, 2009 | By Jessica Gelt
Now that Brazil is slated to become the first South American country to host the Olympics, maybe Americans will pay more attention to one of its finest exports: cachaça . Made from fermented sugar cane juice, the clear, fiery liquor puts the defining kick in Brazil's national cocktail, the caipirinha . Made with cachaça , muddled lime and sugar, a caipirinha is a profoundly simple beverage that perfectly captures the restless,...
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FOOD
May 4, 2013
  Grapefruit margarita Total time: 10 minutes Servings: 4 Wedge of lime 2 teaspoons coarse margarita salt 14 ounces ruby red grapefruit juice, with pulp (about 3 medium grapefruits) 1 ounce lime juice 5 ounces reposado tequila 2 ounces triple sec 4 slices grapefruit or twists 1. Run a lime wedge halfway around the rims of four margarita glasses and dip into salt. Set aside. 2. Combine 7 ounces grapefruit juice, one-half ounce lime juice, 2 1/2 ounces tequila and 1 ounce triple sec in a cocktail shaker.
REAL ESTATE
May 15, 1994
I would like to bring to your attention an inaccuracy that occurred in the April 24 Real Estate section, "That Crusty Bathroom Scum Is Actually a Buildup of Lime." In it, it is stated that the scale or lime building up in bathrooms and kitchens is calcium oxide. This is incorrect. Calcium oxide is very reactive and very caustic. It reacts vigorously with water, and will dissolve without too much effort. The scale or lime that builds up in bathrooms is calcium carbonate, which is not soluble, but is also not at all dangerous.
FOOD
December 23, 2010
  Pearfect Asian Total time: 8 minutes Servings: 1 Note: Adapted from Lee Hefter, WP24. To make simple syrup, combine equal parts water and sugar in a saucepan and heat until the sugar dissolves. Remove from heat and cool before using. To make pear purée, peel and core a ripe pear, preferably a Bartlett. Purée the pear in a blender with 1 ounce water. You can add a little lemon juice to keep it from oxidizing. This makes about one-half cup purée.
NEWS
June 7, 2013 | By Noelle Carter
Looking for something perfectly cool for a hot summer day? Oh, and simple? And ready in about an hour? Try ceviche. Specifically, this scallop ceviche recipe requested by Amanda in Encino: "We spent the weekend in Los Cabos and had an incredible scallop ceviche dish at the Tequila & Ceviche Bar at Las Ventanas. It was so fresh, I think it came straight from the Gulf of California. The chef said they marinate the scallops in lime juice to "cook" them. It looked beautiful, tasted even better and seemed pretty simple to make.
FOOD
October 6, 2011
Giovanni Martinez's daiquiri recipe Total time: 8 minutes Servings: 1 Note: "It sounds terribly boring, but there's nothing like a good daiquiri," says Martinez, the head bartender at Fig & Olive in West Hollywood. His only change from the classic formula is to use slightly sweeter Key lime juice. 2 ounces light rum 3/4 ounces Key lime juice 1 tablespoon sugar In a cocktail shaker, combine the rum, Key lime juice and sugar. Add ice and shake vigorously, so that it's aerated.
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