On Mon, 7 Apr 2014 13:40:35 -0700 (PDT), Helpful person
> wrote:

> On Monday, April 7, 2014 2:28:51 PM UTC-4, sf wrote:
> > On Mon, 7 Apr 2014 11:08:51 -0700 (PDT), Helpful person
> > > On Monday, April 7, 2014 1:46:50 PM UTC-4, sf wrote:
> > > > On Mon, 7 Apr 2014 08:15:08 -0700 (PDT), Helpful person
> > > > wrote:
> >
> > > > > I like to drizzle a little good quality olive oil on the hummus and shake
> > > > > a little paprika over it. (I also like too much lemon juice. I wonder
> > > > > what lemon zest would do to the flavor.)
> >
> > > > Lemon zest is textural and decorative. The flavor is the same "where
> > > > is it" you get by rubbing a clove of whole garlic over toast or inside
> > > > a salad bowl.
> >
> > > If I understand what you are saying, you state that lemon zest
> > > only affects texture and decoration. This is untrue, it adds a
> > > flavor similar to lemon juice without the acid. It will also
> > > probably taste a lot better if first fried at a low temperature in a little olive oil.
> >
> > I find the flavor is very mild, to the point of impossible to detect
> > and I've wasted my time/effort/money if I use only zest in a recipe.
> >
> >
> Shame that you cannot appreciate the nuances of zest.

I don't care.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila