Workaround: Potato peeler extends peeler, so just cast your carrots as potatoes before you peel them, and then cast them back to carrot afterwards
Internal screaming.
I hate that I understand this. Well done.
If you forget the second step, well, that’s what sweet potatoes are.
only hobbyists and artisans still use the standalone
carrot.pythat depends onpeeler.in enterprise environments everyone uses the
pymixedveggiespackage (created usingpip freezeof course) which helpfully vendors the latest peeled carrot along with many other things. just unpack it into a clean container and go on your way.I know you’re joking but you basically just suggested buying a pack of frozen mixed veggies so you can pick out and use only the carrots for your stew, and the idea of someone actually doing that sends my brain into a tailspin
Do NOT give the carrot industry that idea
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Right? You could probably find just the frozen carrots. Some people, SMH.
I got into cooking during lockdown, and have managed to get surprisingly good at it, to the point where if you asked me to make a meal of your choosing I could probably make it without looking up a recipe. It’s actually unbelievably simple to make even complex stuff, basically using all the same rules you apply at work:
- Use the right tools for the job
- Plan it out first, do your prep and the actual work is simple
- A simple dish will take much longer than you think
- RTFM. Many sauces and dishes from classic cooking are basically a mixture of a small handful of base ingredients/techniques, and they’ve been written down for decades.
- Once you have the basics down, you can basically make it up as you go. You’ll make amazing meals, and you’ll never be able to replicate it again because you eyeballed it or cooked it in a way that made sense at the time. You say you’ll document it well, but deep down, you know you won’t.
- Nothing is original, everything is stolen. Adapt recipes you see, look at ingredients of sauces and sachets you buy/use, etc.
- You can be a solid hobbyist, but against a pro that does this shit all day every day, you don’t know a fucking thing. You’re also probably not going to replicate what they can do in a professional setting while at home unless you’ve got money.
“RTFM” My irritation is that most recipes make a huge amount of assumptions - at least as many as code that assumes a certain version of library. You can get recipes that say things as vague as “prepare the chicken” and aren’t at all clear what they mean, unless you’ve seen someone do it first, but it’s published in a book like you should just know. I hate that. I also frequently see quantities like “1 can” which just drives me insane as though that’s a standard unit.
There’s also plenty of cooking specific jargon, so densely packed that beginners might spend the majority of the recipe looking up what the terms mean. “Chop” parsley - how finely? “Mix the ingredients” how long? What the fuck is Golden Brown actually?
Golden brown is my favorite considering it changes depending on how much light is in the room.
Golden brown is however seared you like it, as long as it’s cooked, and there’s no pink. Cooking is not a science, unlike programming. Personally, I like a good crusty sear.
Try cheesecake and despair.
4.3 ??? Hell, I haven’t updated my peeler since 2.1 - no wonder my stove won’t even boot.
I know you’re joking, but semi-related, I highly recommend the Kuhn Rikon peelers.
I’ve tried those but I prefer the traditional long-axis blade style.
You should really try cobol, lisp, ada, or erlang. Dead languages are the best
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I just thought it was a speech impediment… 🤷🏻♂️
It’s my wishful thinking
Why would you peel carrots? The peel has the healthy bits and it doesn’t bother any dish.
Edit: or you could half-peel it, in stripes. Mom did this with cucumbers and zucchini.
Carrots often have dirt caked on the outside that’s hard to get off with just water, so peeling is a good way to help with that.
The peel has the healthy bits
Sort of, but not really. The nutrients of a carrot may be slightly more concentrated in the skin, but all layers of a carrot contain those nutrients. You’re not depriving yourself of an appreciable amount of nutrients by peeling a carrot.
Sure, preference. I do disagree with the second sentence though.
This isn’t available tracking free in the eu. Could you copy paste the bit about carrots I’m curious
Just disable thurd-party JS, i’m swiss, it works.
And it’s about vegetables generally, some other examples than carrots.
Oops you’re right I hadn’t opened it in my FF it was inside the voyager app still I got in now :) (am on phone atm)
https://www.allrecipes.com/article/should-you-peel-carrots/
Carrots are not like other vegetables
…you understand carrots don’t have skin, right? You’re just removing the dirty part.
There’s this amazing invention; it’s called “wash your vegetables”.
I ended up at the practice after I first started cooking for myself and didn’t think to do this and wondered why the carrots were so unpleasant. The peel is just too… carrotty. It’s just super intense carrot taste to the point of unpleasantness, also even with a good wash it kind of tastes like dirt. I only really like it when it’s those little carrots sometimes referred to as ‘dutch carrots’ and they’re roasted so you get some blackened char on that skin.
I didnt know this! Growing up my mom always peeled them so I just did it out of habit.
main reason more people dont get into programming. a=b=c. no a>b<c
People make fun of me for preferring C above any other language, but I think I’m the one having the last laugh.
Hey man, leave the carrot alone.
Then you chop the potato into fries and stick it in a bowl of water seasoned with Mrs Dash. Once they’re marinated, you realize that the Mrs Dash you used is also outdated, and the current Mrs Dash’s spices conflict with the current seasoning. You have to figure out a way to suck the seasoning out of the current fries or start fresh. To start fresh would delay the meal considerably and your customers are extremely hungry and entitled. You would also need to report the extra expenditure on a new potato and wasted time to your boss, who is going to be upset about it.
You decide to search the Internet and found that some guy that was in the same situation 3 years ago in another restaurant figured out a way to make the current fries taste right using white pepper as long as you apply it in a specific manner that you’ve never heard of using tools you don’t have. You only have black pepper, but give it a shot anyway. It didn’t work right and now they taste even worse. You ask on a forum online by detailing every step you took with precision, and the users respond with “read the f**king recipe”. In desperation, you ask ChatGPT for advice, which tells you to season your <vegetable> with white pepper and taste the fries. If that doesn’t work, write down everything and look for places you made mistakes. Miraculously, you find some white peppercorns, but don’t have a grinder. You try smashing them with a hammer, making it worse.
You give up and tell everyone that they have to eat rice today. You go home feeling smarter because you learned how to not mess this one specific thing up until the next update and what would work to fix it in the future if you have the specific items and know how to use them (you don’t). You then go to a social gathering at a restaurant with friends. One of them doesn’t like the food and asks you why they don’t just make it taste good. You tell them that if they want it to taste a certain way, they can cook it themselves. The group gets mad at you and you hear someone whisper in another’s ear, “I think they’re on the spectrum.”
So that’s why I like cooking! Always wondered about that.
Yeah, I can totally sign that. But it is struggle to have so many peelers in drawer. Last addition was new potatoe peeler
