"Michael Horowitz" > schreef in bericht
...
> I'd like to serve an expresso with a twist of lemon rind, primarily
> because I want to break up the visual effect of bone white china.
> I can use a peeler to get the rind, but how do I get the rind to
> twist? - Mike

Use a zester, then blanch the strips, then use them? Maybe?
>