On Thu, 11 Aug 2016 10:59:35 -0400, Gary > wrote:

>Brooklyn1 wrote:
>>
>> Gary wrote:
>> >Cindy Hamilton wrote:
>> >>
>> >> Grilled chicken breast and grilled zucchini for me. After cooking,
>> >> I sprinkled some lemon-pepper seasoning (Penzey's) on the chicken.
>> >
>> >I love chicken with lemon-pepper but some brands aren't that good. Never
>> >tried the Penzey's. I like to add it before cooking (baked)
>
>> Penzeys lemon pepper is much better than any others.
>
>No argument there...I've never tried it.
>
>> I'd much rather freshly ground pepper and a
>> squeeze of fresh lemon...
>
>I call BS there, my friend. No way you've used pepper and squeeze of
>fresh lemon and say that it's good. I've done that and it's not good at
>all. The secret is to use plenty of lemon zest, not just the juice.

You don't do any *real* cooking... if a server brought me fresh
grilled fish covered with lemon zest I'd say to bill it to Gary, and
hope he chokes on it. Gary has cooking confused with baking, and
obviously he does neither. However I do like a curl of lemon zest in
my espresso, and in my double J&B-rocks. Citrus zest curls are also
excellent in compote