Here's this week's kitchen konundrum (tm): if you need to squeeze half a lemon, and want to use the other half for lemon slices, what's the best way to cut the lemon?
I believe this is an insoluble problem, like Fermat's last theorem. The best way to cut lemon slices is to cut along the axis of the stem (parallel to the nubbinses on either side), and the best way to cut a lemon to juice it is transaxially, so the tissue between the segments doesn't interfere with the juicing.
If you cut it as illustrated on the right, you will get lots of juice in your face and not on your fish. But if you do it the other way and try to juice the half you need for juice, you end up having more difficulty getting the juice out and end up with more pulp to filter.
That said, I think the correct answer is the latter (NOT the way it is illustrated above) -- cut for the slices and deal with the juicing.
I thereby open the floor to discussion. More important issues of our day to come!!!
I wonder if this is the sort of thing they discuss at culinary school?
