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Since 2002
Taster’s Cherce
by
Alex Belth |
February 20, 2014 11:05 am
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"This ain't football. We do this every day."
Wow.
But I bet they're nicer to look at than they are to eat.
Nice lighting. Perhaps they are more fulfilling as flavorings than as chips.
1) Yeah, I had the same thought.
I'm a citrus fiend but I'm suspicious in the way RIYank is. This looks to me more like a method of preservation, not of presentation or use.
Though I'll admit she got my eyebrow twitching with "pureed into a powder and mixed with herbs and spices to create a custom rub for meats and seafood." Still, that's something I'd guess at doing with just the zest, not the whole fruit, right?
The images also make me wonder about straying from limons for my next batch of cello. Blood orangecello? Grapefruitcello? Hmmm.