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Old 04-12-2009, 12:24 PM   #11
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this is the perfect zester for me.
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Old 04-12-2009, 03:21 PM   #12
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this is the perfect zester for me.

Ditto
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Old 04-12-2009, 09:49 PM   #13
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Wash. Zest. Nuke for 20 seconds. Roll on the cutting board heavily. Cut in half. Juice on a glass (or plastic) hand juicer. You can puree the empty core, too. It is great in soups, so freeze it in ice cube trays and store in plastic bags.
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Old 04-12-2009, 10:09 PM   #14
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this is the perfect zester for me.
double ditto, this is the best. i also have this one which has a rubber foot.

Stainless Steel Coarse Grater



For Grating of Chocolate, Hard Cheese, Coconut, Ginger & Garlic.

The coarse grater makes small flecks, ideal for salads. All MicroplaneŽ 38000 Professional Series graters are dishwasher-safe, featuring all stainless steel construction, comfortably curved handles and non-slip rubber feet.
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Old 04-12-2009, 10:16 PM   #15
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this is the perfect zester for me.
Ditto ditto. That is the only true zester there is.
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Old 04-12-2009, 11:17 PM   #16
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oops

I should have gone on here to ask about that earlier. I juiced then zested, then wondered why I was having a hard time with it. DUH!
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Old 04-12-2009, 11:22 PM   #17
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I should have gone on here to ask about that earlier. I juiced then zested, then wondered why I was having a hard time with it. DUH!
i did that also my first time, then i cut the zest off and tried shredding it. not a good idea. we learn from our mistakes, i just wish i would stop learning!!
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Old 04-12-2009, 11:27 PM   #18
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I also have a microplane -- having used both it and the dedicated citrus ester I mentioned above, I much prefer the results I get with the latter.
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Old 04-12-2009, 11:29 PM   #19
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Thanks msmofet. I don't feel so bad now. You're right..we do learn, unfortunately I have A LOT of learning to do about cooking!
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Old 04-12-2009, 11:36 PM   #20
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Thanks msmofet. I don't feel so bad now. You're right..we do learn, unfortunately I have A LOT of learning to do about cooking!
just remember alot of wonderful recipes started out as mistakes.
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