Can you identify ? How do I post a picture?

Mystery!

A) do you know the company?
B) can you take a photo? If you can, can you either scan it to your computer or download your digital camera (I'm still learning about that).
C) if you have a photo of it on your desktop, you can get a site like photobucket to pick it up, and that can then be shown on a2k.

Yep! and I can open it in photoshop and fix the photo for you if its good resolution.

http://photobucket.com/

Or upload here:

http://imageshack.us/

Copy the url of the uploaded image and post it between this:

[img]Insert your image between here [/img]

I think the image should be here. Appreciate any help.
Best picture I have.
Another Picture.

I don't know its purpose.....but....email picture to Oxo and you should get an answer. oxo.com.

Beats the hell outta me!

You guys don't know?

Well it's in my kithcen, well my mom's at least.

My mom uses it to get fine shred zest from lemon.

Confirmed, that is a Zester.

http://en.wikipedia.org/wiki/Zester

Cycloptichorn

Be damned!

Learn something new each and every day!

Cool Thanks !

Now we know what it is and can't find it!

Don't know if we will be needing it anytime soon.

You can always uses a potato peeler.. trickier in that you don't usually want to scrape up the pith under the lemon (or other citrus) skin.

You know when my mom would make mashed potatoes she never peeled them, nope just boiled them and cut them up and mashed with the skin on. She always said the skin had the most vitamins.

She was right. I mostly roast potatoes with some olive oil dribblings - and leave the skin (scrubbed somewhat) on. When mashing, which I don't do often, I peel but still leave some bits of skin on. I pretty much love all mashed potatoes, but my own are slightly lumpy on purpose.

On the citrus peeling, I do make candied citrus peel, and most recipes warn against having the pith as part of it - there's a strong sort of bitter taste. Me I leave some, not much, but some, don't mind that. But some recipes include it, different tastes for different cooks. So to include the pith, an ordinary sharp knife will do - to exclude it completely, the zester featured above is the right tool.
Cool tool.

I think it would take a very long time to peel a potato with a zester, but hey, who am I say?

You can tell if the zester is any good by taking a fresh lemon and drawing the zester down the skin. It shouldn't a lot a pressure and you should get nice long strings of peel. (about 2 to 2 1/2 inches long with practice)

Make a pile of the zests and put them on top of servings of fish, mix with butter, basil and chopped parsley and shove the mixture under the skin of a chicken before you roast it. Next summer, put some lemon zest on the tops of everyone's iced tea.

Or make a chocolate cake with chocolate frosting and, as you serve the slices, sprinkle just a little zest on the icing parts.
~The above was what I wanted for my 12th birthday and every birthday thereafter.~

Joe(it hasn't always arrived.)Nation