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Pare or grate orange rind
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 -- > A Director and Moderator of The Hall of Ma'athttp://www.hallofmaat.com > Doug's Archaeology Site:http://www.ramtops.co.uk > Amun - co-owner/co-moderatorhttp://groups.yahoo.com/group/Amun/ |
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