(December 2, 2016 at 11:29 pm)Shell B Wrote: I cooked professionally for a decade, though I can't say I spend much time pondering oranges.
There's actually method to My madness. There's one particular cake I make that requires a substantial amount of orange peel (some for the cake and some for the icing), and I discovered that really bumpy oranges are much easier to grate than smooth ones.