On Dec 7, 7:57*pm, Doug Weller >
wrote:
> I've got a recipe for venison stew that says pare the orange rind and cut
> into strips. What would be the difference if I just grated it (besides the
> obvious, that I wouldn't have strips to add a bit of texture).

Just shut up and make venison stew. Or don't you know how?

> Thanks
> Doug
> --
> Doug Weller --
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