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Omelet[_7_]

In article >,
(Steve Pope) wrote:

> Christine Dabney > wrote:
>
> >On Sat, 24 Apr 2010 17:20:01 +0000 (UTC),
>
> >>Of course we served it with fresh lemon. However, it is
> >>not the same as including lemon extract in the batter, which
> >>so far has received high marks from everyone.
>
> >I would think that lemon zest would be a lot better...
>
> That would be an interesting comparison to make.
>
> Lemon juice in the batter is, I think, a non-starter -- too watery
> for the amount of flavor. Zest would not have that problem
> but I haven't tried it. Extract works really well.
>
> Steve

I've used dried ground lemon or orange peel on fish. Works well. :-)
--
Peace! Om

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