Michael Horowitz wrote:
>
> On Sat, 6 Jan 2007 09:37:43 -0500, "Nancy Young" >
> wrote:
>
> >
> >"Michael Horowitz" > wrote
> >
> >> I'd like to serve an expresso with a twist of lemon rind, primarily
> >> because I want to break up the visual effect of bone white china.
> >> I can use a peeler to get the rind, but how do I get the rind to
> >> twist?
> >
> >Twist the ends in opposite directions?
> >
> >nancy
> >
>
> Yeah, but it has the annoying habit of attempting to retain its
> original shape . - Mike


You could try simmering the lemon peel to get rid of that elastic
quality that makes it revert to its original shape. That would
allow a pleasant appearance if that is all you want, but it would
eliminate the oils. The whole idea of a twist of lemon is to
release those oils.