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

In article >,
says...
> 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
>
>
You've got to have a Chubby Checker song playing when you peel the
lemon. LOUD. Almost any one will do the trick.

Bob

On Sat, 6 Jan 2007 09:05:23 -0500, yetanotherBob
> wrote:

>In article >,
says...
>> 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
>>
>>
>You've got to have a Chubby Checker song playing when you peel the
>lemon. LOUD. Almost any one will do the trick.
>
>Bob


Bob - don't quit your day job! - Mike

In article >,
says...
>
> Bob - don't quit your day job! - Mike
>
>
Ooops! Too late...

Bob

"Michael Horowitz" > wrote

> 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?

Twist the ends in opposite directions?

nancy

On Sat, 6 Jan 2007 09:37:43 -0500, "Nancy Young" >
wrote:

>
>"Michael Horowitz" > wrote
>
>> 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?
>
>Twist the ends in opposite directions?
>
>nancy
>

Yeah, but it has the annoying habit of attempting to retain its
original shape . - Mike

Michael Horowitz wrote:
>
> On Sat, 6 Jan 2007 09:37:43 -0500, "Nancy Young" >
> wrote:
>
> >
> >"Michael Horowitz" > wrote
> >
> >> 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?
> >
> >Twist the ends in opposite directions?
> >
> >nancy
> >
>
> Yeah, but it has the annoying habit of attempting to retain its
> original shape . - Mike


You could try simmering the lemon peel to get rid of that elastic
quality that makes it revert to its original shape. That would
allow a pleasant appearance if that is all you want, but it would
eliminate the oils. The whole idea of a twist of lemon is to
release those oils.

Michael Horowitz wrote:
> 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

The correct term is "twist of lemon", or with a "twist", the fact that
it's lemon is a given.
And it's not the rind, it's only the zest that's used. A vegetable
peeler isn't used. There exists a special zester with a small loop
blade that removes a thin length of zest. As to the twist, the zest is
twisted only to release the volatile oils, not to produce a twisted
configuration. The lemon zest is rubbed on the cup rim and then
dropped into the cup before the coffee is poured.

On Sat, 06 Jan 2007 07:22:13 -0500, Michael Horowitz
> wrote:

>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

Make the peelings very thin? Use a toothpick to keep the shape?

Use a zester instead of a peeler?

Sue(tm)
Lead me not into temptation... I can find it myself!

Michael Horowitz wrote:
> On Sat, 6 Jan 2007 09:37:43 -0500, "Nancy Young" >
> wrote:
>
>> "Michael Horowitz" > wrote
>>
>>> 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?
>> Twist the ends in opposite directions?
>>
>> nancy
>>
>
> Yeah, but it has the annoying habit of attempting to retain its
> original shape . - Mike
>
Make sure you've just got the lemon rind and not the pith.
Thin strips, twisted in opposing directions should work. You could of
course twist them and toothpick them in place to dry a bit but... not
sure if that is ever done?? A lemon zester that makes the baby fine
match sticks would help.

"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?
>

On Sun, 07 Jan 2007 00:58:47 GMT, Steve Wertz
> wrote:


>
>Tie it in a knot.
>
>-sw


outstanding - thanks, Mike

Steve Wertz wrote:
>
> Tie it in a knot.

Your two inch fuse... dream on.

"Michael Horowitz" > wrote in message
...
> 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
>

Try using a lemon zester and pare around the lemon making a thin spiral but
I don't think it will stay in a spiral curl.HTH

JennP.