Corona and Lime
Drew Lawson
The following is forwarded from rec.crafts.brewing, where it recures about
every new moon. I've never seen it discussed here.
Does anyone know the truth on this?
}No. The reason Mexicans use LIMES (not lemons) with their beer is to
}clean the drinking surface. In Mexico, one wipes the surface of a beer
}can or the mouth of the bottle with the lime to clean it (you *wouldn't*
}do it with the water there, would you?) before drinking. The lime is
}then discarded and the beer consumed.
}
}Americans, not used to having to clean beverage containers before
}drinking from them, misunderstood the use of the lime and thought
}that all Mexican beer should be served with lime.
--
Drew Lawson If you're not part of the solution,
law...@acuson.com you're part of the precipitate
Generator
>The following is forwarded from rec.crafts.brewing, where it recures about
>every new moon. I've never seen it discussed here.
>Does anyone know the truth on this?
>}No. The reason Mexicans use LIMES (not lemons) with their beer is to
>}clean the drinking surface. In Mexico, one wipes the surface of a beer
>}can or the mouth of the bottle with the lime to clean it (you *wouldn't*
>}do it with the water there, would you?) before drinking. The lime is
>}then discarded and the beer consumed.
>}
>}Americans, not used to having to clean beverage containers before
>}drinking from them, misunderstood the use of the lime and thought
>}that all Mexican beer should be served with lime.
Well, when I was living in Mexico, I heard that the reason for putting a
lime in the beer was to help kill the after taste. I have tried it and
it does seem to produce these effects. Though I would say that the
killing of the after taste is probably secondary to cleaning the surface
since you really don't want to drink the water. So to the original
question of whether there is truth in the above...yes, it is true.
-Generator "don't prefer beer, but if I must I'll take mine with lime"
>--
>Drew Lawson If you're not part of the solution,
>law...@acuson.com you're part of the precipitate
--
Generator aka z...@coos.dartmouth.edu alias Gen Saur
email: gen....@dartmouth.edu, gen...@northstar.dartmouth.edu
"There's never enough time to do all the nothing you want"
-Calvin
Jeff Davis
>}No. The reason Mexicans use LIMES (not lemons) with their beer is to
>}clean the drinking surface. In Mexico, one wipes the surface of a beer
>}can or the mouth of the bottle with the lime to clean it (you *wouldn't*
>}do it with the water there, would you?) before drinking. The lime is
>}then discarded and the beer consumed.
>}
>}Americans, not used to having to clean beverage containers before
>}drinking from them, misunderstood the use of the lime and thought
>}that all Mexican beer should be served with lime.
>
>Well, when I was living in Mexico, I heard that the reason for putting a
>lime in the beer was to help kill the after taste. I have tried it and
>it does seem to produce these effects. Though I would say that the
>killing of the after taste is probably secondary to cleaning the surface
>since you really don't want to drink the water. So to the original
>question of whether there is truth in the above...yes, it is true.
>
Problems: Mexican produce is cleaned with Mexican water, yes?
Lemons are almost as acidic as limes. So, why would they
not be useful to cleanse the lip of the bottle?
Why wouldn't the bottle, coming from the bottler, be
clean enough to drink from?
I've never seen any beer other than Corona served with lime.
And even if all of the above matters not, Corona and lime
tastes pretty good although finding limes small enough to
fit down the long neck w/o breaking it is really not worth
the effort.
--
Jeff Davis <da...@keats.ca.uky.edu>
tha...@desire.wright.edu
law...@acuson.com (Drew Lawson) writes:
> }No. The reason Mexicans use LIMES (not lemons) with their beer is to
> }clean the drinking surface. In Mexico, one wipes the surface of a beer
> }can or the mouth of the bottle with the lime to clean it (you *wouldn't*
> }do it with the water there, would you?) before drinking. The lime is
> }then discarded and the beer consumed.
Limes have disinfectant properties? So *that's* the secret of
lemon-lime soda! Good thing the Mexicans don't have large pine forests
down there or else we'd be sticking pine needles in our cervezas! OUCH!
However, my experience in less sanitary-minded Tex-Mex restaurants leads
me to suggest wiping the rim off with your fingers instead of the lime
wedge. Save the lime for your tequila & salt.
BTW: if you think the tops of Mexican beer cans -- especially Tecate -- are
grubby, take a look at Pepsi can tops and rims. (OK, Coke too.)
-----ted hayes
Tricia Schmidt
I was in Cozumel in March, and the bartender at the National
Park (killer idea by the way - bars in national parks!) showed
us the following method:
1) Run lime around rim of bottle
2) Drop lime in bottle
3) Stick finger in bottle, turn over, turn upright again,
remove finger.
I don't know why. I know after enough beer it makes a lot of
sense. Maybe the bartender liked seeing Americans do silly
things??
Cassandra
Generator
> And even if all of the above matters not, Corona and lime
> tastes pretty good although finding limes small enough to
> fit down the long neck w/o breaking it is really not worth
> the effort.
That's why you cut them up, silly (The limes, not the bottles;-)
-Generator "How come I get glass all over when trying to cut the bottle"
--
Generator aka z...@coos.dartmouth.edu alias Gen Saur
email: gen....@dartmouth.edu, gen...@northstar.dartmouth.edu
"If you are going to be reincarnated as a white mouse, make sure you're
in the control group." -Peter K. Suk
Warren Burstein
>That's why you cut them up, silly (The limes, not the bottles;-)
Reminds me of a story about Fatty Arbuckle...
--
/|/-\/-\ In real life, the Vice President chastises Murphey Brown
|__/__/_/ for her morals. Bill Clinton plays the sax on "Arsenio
|warren@ Hall." Though "Batman Returns" is fiction, it's not too
/ nysernet.org much stranger than truth - Caryn James, The New York Times
RECLAIMER OF SPENT LOGIC
Lime in Beer!!!! {a few dry heaves}
This is pretty disgusing thing to do to a beer even if it is
a Corona *yup-pup* brew. Of course since most of the 'Yups' around
here seem hell-bent on developing a rabid case of the technicolor
yawns, maybe this mix of lime/beer helps with reverse peristolosis.
Speaking of *shudder* unatural beer additives.... Does anyone know
the reasons for some of the following atrocities performed on
beers of the world.
a. Putting a fruit juice like raspberry in to a beer.
The berliners seem found of this.
b. An egg in your beer, had some old-country relatives
do this when I was a kid and to the life of me I
could never figure out why.
c. Putting salt in a beer. I know this reduces the carbonation
but I've always thought it would give you a meagdose of
sodium. Also, I remember some more of the old-country
relatives doing this.... Hmmmm! Reminds me of some the
beer in europe, flat, warm & skunked,
Terry (longneck Coors & a big bowl of chile verde please) Loftus
*=====================================================================*
* T.J.Loftus Systems/Analyst PimaInfo* tlo...@pimacc.pima.edu *
*PimaCountyCommunityCollege Tucson, Az* vtx...@pimacc.pima.edu *
*Home on the range,land of the strange.* *
*=====================================================================*
Robyn C. Reed
fe...@ms.uky.edu (Jeff Davis) writes:
> Problems: Mexican produce is cleaned with Mexican water, yes?
> Lemons are almost as acidic as limes. So, why would they
> not be useful to cleanse the lip of the bottle?
If you really used the lime _only_ to wipe off the bottle, the outside
of it (where the Mexican water contacted it) wouldn't touch the bottle.
If, on the other hand, you put your citrus of choice in the bottle, a
slice of lime might fit better than one of a generally larger lemon.
I wonder if the Mexican water would have dried by the time the citrus
makes it to the bar/cantina. If so, would whatever's in the water have
dried up and died?
Robyn "I prefer my protozooans dehydrated" Reed
Daniel Bidwa
> the reasons for some of the following atrocities performed on
> beers of the world.
>
> a. Putting a fruit juice like raspberry in to a beer.
> The berliners seem found of this.
It's called lambic, and it's very tasty. (It's not a matter of just adding
juice to a beer; the juice is part of the brewing process, although I don't
remember just how it all works.) Not at all sweet, either.
>Terry (longneck Coors & a big bowl of chile verde please) Loftus
^^^^^^^^^^^^^^
Ah, that explains it... :-)
Dan "Newcastle, please" B.
David Esan
>> a. Putting a fruit juice like raspberry in to a beer.
>> The berliners seem found of this.
>It's called lambic, and it's very tasty. (It's not a matter of just adding
>juice to a beer; the juice is part of the brewing process, although I don't
>remember just how it all works.) Not at all sweet, either.
No, no, no.
You describe a lambic correctly, but lambics are Belgian beers. Last time
I checked a map (and you know how out of date they can get these days) Berlin
was in Germany.
In Berlin, you add either raspberry syrup or juniper berry syrup to your beer.
The former is called a Berliner Weisse.
Why they do this I have no idea. But humor varies from country to country. ;-).
Re: Limes in the Beer
Over in Alt.beer when this question came up there was a much more reasonable
answer.
When the workers were in the fields they needed to drink. Water is not
acceptable since it is generally contaminated and you do not want your workers
sick during picking time (afterwards they are irrelavent). So the workers
were given Corona beer to drink, a beer that apparently no one in Mexico will
drink. To keep the flies off the bottles from the time they were opened until
the time they were consumed, lime slices were used as stoppers. The limes
were not, as some gringos assumed, added to the beer.
Personally, I can see why no self-respecting Mexican would drink Corona. It
tastes much like the Colorado KoolAid sold by Coors. I much prefer a Samuel
Adams winter welcome Ale.
--
------------------------------------------------------------------------------
--> David Esan d...@moscom.com
------------------------------------------------------------------------------
j.a. fielden
>
> Lime in Beer!!!! {a few dry heaves}
>
> This is pretty disgusing thing to do to a beer even if it is
> a Corona *yup-pup* brew. Of course since most of the 'Yups' around
> here seem hell-bent on developing a rabid case of the technicolor
> yawns, maybe this mix of lime/beer helps with reverse peristolosis.
Then you've never had lime and lager?
>
> Speaking of *shudder* unatural beer additives.... Does anyone know
> the reasons for some of the following atrocities performed on
> beers of the world.
>
> a. Putting a fruit juice like raspberry in to a beer.
> The berliners seem found of this.
How about Lindermann's Fruit beer?
>
> b. An egg in your beer, had some old-country relatives
> do this when I was a kid and to the life of me I
> could never figure out why.
>
> c. Putting salt in a beer. I know this reduces the carbonation
> but I've always thought it would give you a meagdose of
> sodium. Also, I remember some more of the old-country
> relatives doing this.... Hmmmm! Reminds me of some the
> beer in europe, flat, warm & skunked,
It also causes the beer to foam up. Maybe that's why some people
do it.
You missed one though -- Tomato juice and beer.
j.a. fielden
>If you really used the lime _only_ to wipe off the bottle, the outside
>of it (where the Mexican water contacted it) wouldn't touch the bottle.
>
>
>If, on the other hand, you put your citrus of choice in the bottle, a
>slice of lime might fit better than one of a generally larger lemon.
Mexican limes(limons) are not the same ones(large solid green) you buy
in U.S. grocery stores. They are smaller yellowish green and
a section of one will usually go down a beer bottle quite easily.
From the descriptions I've heard of key limes that is what Mexican
limons look like. I have never seen lemons and limes like the ones
sold in the states for sale in Juarez but your mileage may vary.
>
Jorge Rufat 283-4308
writes:
>> a. Putting a fruit juice like raspberry in to a beer.
>> The berliners seem found of this.
>It's called lambic, and it's very tasty.
There is what I believe is a French beer called "La Mort Subite"
(Sudden Death) manufactured by Geuze Lambic. It comes in large,
dark bottles. They have corks like champagne bottles and a metal
bracket holds the cork as well (as in some champagne bottles.)
--
Jorge Rufat-Latre | (713) 283 4308
MDSSC | ru...@sweetpea.jsc.nasa.gov
MIT | jru...@athena.mit.edu
Daniel Bidwa
David Esan writes:
>Daniel Bidwa writes:
|> >It's called lambic, and it's very tasty. (It's not a matter of just adding
|> >juice to a beer; the juice is part of the brewing process, although I don't
|> >remember just how it all works.) Not at all sweet, either.
|> No, no, no.
|> You describe a lambic correctly, but lambics are Belgian beers.
|> beer. The former is called a Berliner Weisse.
Ah, I stand corrected (but I just sat back down).
After doing some field work last night (btw, to anyone in Pgh, Chiodo's and
the Bloomfield Bridge Tavern both carry lambics), I can now say that I've
found a sweet lambic, a raspberry, to be exact. Still very tasty (and not
actually that sweet, not nearly as sweet as that syrup thing must be).
And yes, most of the lambics (lambix?) I've tried had corks, not caps. The
oddball was a cranberry lambic from Samuel Adams (which was apparently a very
limited production from last Xmas-time).
Charles Lasner
Is there any truth to the rumor that there are no key limes at all? The
"key lime" juice bottles everyone thinks they can buy in Florida or wherever
isn't really key lime juice, but a mislabeled concoction, etc. I believe you
can't get key limes anywhere, except for some private grove or something.
If you drive down to the keys, there are places that sell what is presented
as key lime pie, and it does taste rather good.
cjl (no, key lime pie doesn't taste like chicken)
Charles Lasner
>
>David Esan writes:
>>Daniel Bidwa writes:
>|> >It's called lambic, and it's very tasty. (It's not a matter of just adding
cjl
Anthony A. Datri
>Is there any truth to the rumor that there are no key limes at all? The
>"key lime" juice bottles everyone thinks they can buy in Florida or wherever
>isn't really key lime juice, but a mislabeled concoction, etc. I believe you
>can't get key limes anywhere, except for some private grove or something.
>If you drive down to the keys, there are places that sell what is presented
>as key lime pie, and it does taste rather good.
I visited the Miami area once -- the house of a then-friend's parents. They
had a Key Lime tree in their back yard. It was about three feet high and
not very robust at all -- I think there was some sort of disease that
devestated them. The fruit were indeed very small -- maybe 1" - 1.5" long.
The guy's grandmother fed us all Key Lime pie, and made sure that we all
left with the recipe 8^)
--
======================================================================8--<
Bob Janssens
>There is what I believe is a French beer called "La Mort Subite"
>(Sudden Death) manufactured by Geuze Lambic. It comes in large,
>dark bottles. They have corks like champagne bottles and a metal
>bracket holds the cork as well (as in some champagne bottles.)
Lambic is a special kind of Geuze, which is a type of Belgian beer.
La Mort Subite is one of many brands of Lambics available. It is
the house brand of a very famous pub in Brussels by the same name.
Jeff Davis
I don't think there is a variety of lime called Key. There are 2 basic
lime varieties: 1) smooth and bland and relatively big and 2) textured
tart and tiny (small, really...I couldn't resist) Any pie made with
the smaller more flavorful limes would be noitceably different (better)
than those made from the standard big, Supermarket variety. The
food guy for Natural History magazine had a nice article on limes a
couple of years ago. As for the lime tree in the Miami area not being
particularly robust, I think hurricanes periodically ruin citrus production
in coastal areas when tidal surges bring in too much salt.
Key Lime pie is very good and pretty simple to make: 4 egg yolks,
1/3 cup of lime juice, and a can of sweetened condensed milk. Put
it in a graham cracker crust and trust the acid in the limes to
kill off the salmonella in the eggs. I'm pretty sure most American
eggs are safe to eat uncooked like that, yes?
--
Jeff Davis <da...@keats.ca.uky.edu>
Andrew Rogers
>Is there any truth to the rumor that there are no key limes at all?
Oh, they definitely exist, but botanically they aren't true limes but a
mutation of wild oranges. In fact, when some crop disease threatened the
key lime crop (most of 'em had been grafted, and this disease caused the
grafts to die off), the botanists planted a zillion wild oranges in order
to produce enough new key lime plants (by random mutation - my favorite kind)
to use as fresh breeding stock.
> The "key lime" juice bottles everyone thinks they can buy in Florida or
>wherever isn't really key lime juice, but a mislabeled concoction, etc.
Remember Larry The Label? Well, his advice still applies... if you read
carefully, you'll see that the bottled stuff is called "Key WEST Lime Juice",
and while it may indeed originate in the Keys (so far, I have yet to see
"Key West Style Lime Juice", it's really only slightly concentrated standard
("Persian") lime juice. Caveat Emptor (whoever he is).
> I believe you
>can't get key limes anywhere, except for some private grove or something.
There's a small commercial harvest, and key limes are (very) intermittently
available as far north as Boston (Le Jardin on Huron Ave. in Cambridge to
be specific.) I bought about a dozen of them, and out of the hundred-odd
seeds was able to get three to germinate. The resulting plants now live
in my back yard during the summer and inside the rest of the year; sources
tell me that they will grow here but will never bear fruit.
>If you drive down to the keys, there are places that sell what is presented
>as key lime pie, and it does taste rather good.
I'm sure such places exist regardless of whether I drive down there or not.
Seriously, I'm particularly fond of postcards with pictures of food on them,
and when I was in Florida on a business trip I picked up several postcards
of key lime pies, many of which included recipes.
AWR
>cjl (no, key lime pie doesn't taste like chicken)
No, but chicken tastes like key limes if you use the juice for a marinade...
Anthony A. Datri
>particularly robust, I think hurricanes periodically ruin citrus production
>in coastal areas when tidal surges bring in too much salt.
The same yard, though, contained quite healthy and productive grapefruit,
orange, and avacado trees.
--
======================================================================8--<
Charles Lasner
So, my original post is correct? That this "Key Lime Pie Recipe" juice is
something other than the "special" Key Lime juice implied. More likely a
mixture of lemon juice and lime juice of some variety, and possibly
reconstituted at that.
cjl
bay...@force.ssd.lmsc.lockheed.com
>I don't think there is a variety of lime called Key. There are 2 basic
>lime varieties: 1) smooth and bland and relatively big and 2) textured
>tart and tiny (small, really...I couldn't resist) Any pie made with
>the smaller more flavorful limes would be noitceably different (better)
>than those made from the standard big, Supermarket variety. The
>food guy for Natural History magazine had a nice article on limes a
>couple of years ago. As for the lime tree in the Miami area not being
>particularly robust, I think hurricanes periodically ruin citrus production
>in coastal areas when tidal surges bring in too much salt.
I'd also blame the climate. Florida, although very southerly and warm,
is not tropical. Even in Miami there is an occasional freeze, which would
not be particularly good for any tropical plants (citrus, palm, whatever).
>Key Lime pie is very good and pretty simple to make: 4 egg yolks,
>1/3 cup of lime juice, and a can of sweetened condensed milk. Put
>it in a graham cracker crust and trust the acid in the limes to
>kill off the salmonella in the eggs. I'm pretty sure most American
>eggs are safe to eat uncooked like that, yes?
>--
You mean, it's NEVER cooked?!?!? AAARGHH!
Laurence Doering
>I don't think there is a variety of lime called Key. There are 2 basic
>lime varieties: 1) smooth and bland and relatively big and 2) textured
>tart and tiny (small, really...I couldn't resist) Any pie made with
>the smaller more flavorful limes would be noitceably different (better)
In the world of citrus fruit, nothing generates as many misconceptions in
the minds of the public as the elusive Key Lime. Mr. Davis is correct when
he says there is no separate variety of lime known as the Key Lime. In
fact, the Key Lime is the one fruit on each lime tree that, when picked,
causes all the other limes on the tree to fall to the ground. (The
derivation of the term "key lime" should be obvious.)
Each year, savvy lime growers save millions of dollars by hiring experienced
key lime spotters. Once the key lime has been located, the picking crew
merely spreads a sheet or tarpaulin on the ground. The key lime is plucked,
the rest of the limes fall, and the pickers need only gather up the corners
of the sheet and dump their greenish bounty into a container.
As I'm sure you can imagine, Key Limes command a high price due to their
relative rarity. True Key Lime Pie is, of course, an expensive delicacy,
enjoyed only by the very wealthy.
Larry "ask me about freshwater sharks in Manitoba's lakes" Doering
Yackytonopah
In article <1992Jul14....@iscnvx.lmsc.lockheed.com>, bay...@force.ssd.lmsc.lockheed.com writes...
During research for an article I wrote on Key Lime Pies about ten years ago,
I spoke with a native of Islamorada, one of the keys, at length. She
claimed that key limes only grow on a few islands, and they are occasionally
wiped out (or nearly so) by hurricanes. She said that pies made from key
limes are yellow, and that if a pie is green you can be sure it isn't made
from key limes. She gave me a recipe, which have lost; I don't recall
anything unusual, such as not cooking it. It seemed like a pretty typical
citrus-fruit pie recipe.
+-----------------------+----------------------------------------------------+
Yackytonopah | Who's the greatest mud-skipper of them all?
Michael Rogero Brown
>In article <1992Jul13....@ms.uky.edu> fe...@ms.uky.edu (Jeff Davis) writes:
>>In article <1992Jul12.0...@news.eng.convex.com> da...@convex.com (Anthony A. Datri) writes:
>>>>>From the descriptions I've heard of key limes that is what Mexican
>>>
>>>>Is there any truth to the rumor that there are no key limes at all? The
>>>>"key lime" juice bottles everyone thinks they can buy in Florida or wherever
>>>>isn't really key lime juice, but a mislabeled concoction, etc. I believe you
>>>>can't get key limes anywhere, except for some private grove or something.
>>>>If you drive down to the keys, there are places that sell what is presented
>>>>as key lime pie, and it does taste rather good.
>>>
>>>I visited the Miami area once -- the house of a then-friend's parents. They
>>>had a Key Lime tree in their back yard. It was about three feet high and
>>>not very robust at all -- I think there was some sort of disease that
>>>devestated them. The fruit were indeed very small -- maybe 1" - 1.5" long.
>>>The guy's grandmother fed us all Key Lime pie, and made sure that we all
>>>left with the recipe 8^)
>>
>>I don't think there is a variety of lime called Key. There are 2 basic
SIGH!
As a native Floridian let me inject some FACTS into this discussion.
The Key Lime exists and is different from you 'regular' limes. Regulars
limes are green. Key Limes are a pale yellow, have thin skins, and are
round, about the size of golf balls. I'll have to check to see if they
are considered a separate species. They being "mutant sour oranges"
sounds weird.
Key Lime Pies are made the same way as Lemon or Lime Pies, BUT if they are
green, they were NOT made with Key Lime juice. Key Limes also taste different
from Lemons or limes.
Key Limes grow wild in many place in the Keys, maybe also in groves.
--
<< >>
<< Michael R. Brown CS Graduate Student-Florida Atlantic Univ >>
<< Internet: mich...@sol.cse.fau.edu >>
<< >>
Vince Gibboni
>
> The following is forwarded from rec.crafts.brewing, where it recures about
> every new moon. I've never seen it discussed here.
>
> Does anyone know the truth on this?
>
> }No. The reason Mexicans use LIMES (not lemons) with their beer is to
> }clean the drinking surface. In Mexico, one wipes the surface of a beer
> }can or the mouth of the bottle with the lime to clean it (you *wouldn't*
> }do it with the water there, would you?) before drinking. The lime is
> }then discarded and the beer consumed.
> }
> }drinking from them, misunderstood the use of the lime and thought
> }that all Mexican beer should be served with lime.
>
From somewhere - and it refuses to tell where - my brain has retrieved
the following, possibly entirely apocryphal, piece of information:
they use limes in Mexico because lemons don't grow there - or they
don't grow lemons there (or because "lemon" in Spanish means
"You are standing on the pope's grapenut") - and imported stuff is
extremely expensive in Mexico (because Mexico doesn't actually produce
much that other people import - at least not intentionally).
Anyway, I rather suspect I read that right here in this very newsgroup
during the Great Corona Urine Thread, so it's probably nonsense.
Man, you should have seen them kicking Edgar Allen Poe
- John Lennon
Carol Osterbrock
[...]
> I've never seen any beer other than Corona served with lime.
Years ago, I used to eat in a Mexican restaurant that served Tecate
with lime, but no other beers. I don't recall if they had Corona,
this was before it became popular. I have no idea why they did it,
and the woman that ran the place may or may not have spoken English,
so I never asked. It tasted good, was the only reason I can think
of. Also, in England I remember some people would drink "lager and
lime", which was lager with something like limeade in it. It also
tasted good.
> And even if all of the above matters not, Corona and lime
> tastes pretty good although finding limes small enough to
> fit down the long neck w/o breaking it is really not worth
> the effort.
With the Tecate, the lime was rubbed around the rim of the glass and
then thrown in. The beer got poured over it. It came out of a can,
thoug, which would make it even harder to get the lime inside.
-carol "una mas cerveza" o
--
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
Carol Osterbrock * Such a long, long time to be gone
car...@cse.ucsc.edu * And a short time to be there...
===============================================================================
David Lesher
If the trees are in parks, etc, they are in public.
Now in the US, but not overseas, Public Key stuff is typically
covered by the RSA patents.
Even if it's not covered by their patents, chances are the NSA
will be after you - they don't want the secret getting out of the
country.
So the reason you can't find any is they are all kept locked up
in a hangar at Wright-Patterson...
follow-ups to sci.crypt.folklore, please....
encrypt them first to avoid problems.....
;-}
--
A host is a host from coast to coast..wb8foz@skybridge.scl.cwru.edu
& no one will talk to a host that's close..........................
Unless the host (that isn't close).........................pob 1433
is busy, hung or dead....................................20915-1433
Anthony A. Datri
>covered by the RSA patents.
I'm sure that someone outside of the US will write a GNU Key Lime Pie
recipe, except that nobody will be able to use it because the ingredient
called alloca can't be found.
--
======================================================================8--<
Stephanie da Silva
Back to the general unavailability of Key Limes, I found Key Limes
in a local grocery store at the unbelievably low price of 15 for a dollar.
(I live in Houston).
--
Stephanie da Silva Taronga Park * Houston, Texas
ari...@taronga.com 568-0480 568-1032
"Oopsy... " -- CometGuy
Ing. Andrew Stevens
>law...@acuson.com (Drew Lawson) writes:
>>}No. The reason Mexicans use LIMES (not lemons) with their beer is to
>>}clean the drinking surface. In Mexico, one wipes the surface of a beer
>>}can or the mouth of the bottle with the lime to clean it (you *wouldn't*
>>}do it with the water there, would you?) before drinking. The lime is
>>}then discarded and the beer consumed.
>>}
>Well, when I was living in Mexico, I heard that the reason for putting a
>lime in the beer was to help kill the after taste. I have tried it and
>it does seem to produce these effects. Though I would say that the
>killing of the after taste is probably secondary to cleaning the surface
>since you really don't want to drink the water. So to the original
>question of whether there is truth in the above...yes, it is true.
No, limes are most certainly NOT used to clean surfaces before drinking.
If you think the bottle of can may not be completely aseptic, you use a
napkin, or send it back. Lemons (or limes) are not generally served with
beer in Mexico, at any rate not with most beers. The only beer you will
get with a slice of lemon (or lime, more about that later) unasked is
Tecate (not Corona, generally thought of as a wimp beer, fine if you've
got to get back to work later).
By the way, the only place in the entire United States of Mexico (the
official name) where the natives don't drink water form the taps - that
I know of - is around Torreon, Coahuila, because mineral deposits make
the arsenic (!) level of the water unsafe for long periods of time.
About lemons/limes, I've been told that what we think of as lemons and
limes is the opposite of what is held true in the USA. 'Round here,
lemons (limones) are little things, about the size of small plums, thin
skinned and less bitter and more tart than limes (limas) which are
bigger - the size of small oranges - and thick skinned.
Andrew