On Thu, 31 Aug 2017 23:19:11 -0400, Doris Night
> wrote:

>On Thu, 31 Aug 2017 15:55:01 -0700, koko > wrote:
>
>>On Thu, 31 Aug 2017 10:50:14 -0600, U.S. Janet B. >
>>wrote:
>>
>>>
>>>I just zested 1.5 dozen limes and 1.5 lemons. (waste not want not)
>>>With my bum arm that was pretty painful. I do have the rasp zesters,
>>>but still. Winco had these limes the size of tennis balls for 25
>>>cents and I couldn't pass them up. I know 25 cents doesn't mean
>>>anything to those of you that live in lime country but I usually have
>>>to pay around 50-75 cents for ping pong ball size limes. Anyway,
>>>smells good around here. Now to juice them all and freeze.
>>>Janet US
>>
>>You can freeze citrus whole, as is. The only problem is you need to
>>remember to take them out of the freezer about 1/2 an hour before you
>>need them. They zest just fine and you can get more juice from them
>>after they are frozen.
>
>I must remember this for the next time I see lemons at a price that
>doesn't require taking out a line of credit. Thanks Koko.
>
>Doris

Yes, they are pretty pricey, that's why I shop for my produce at a
local supplier, it's cheaper and great quality.
This is my favorite place for produce. They supply more than 1,000
restaurants in the area and the produce is top notch.
http://www.specialtyproduce.com/


It's also a great source of information. On the left hand sidebar,
just click on the produce you are interested in and you will get it's
history, taste, use and several recipe suggestions.

koko

--
When you acknowledge, as you must, that there is no perfect food,
only the idea of it, then the real purpose of striving toward perfection
becomes clear; to make people happy, That's what cooking is all about
Thomas Keller: The French Laundry