Workaround: Potato peeler extends peeler, so just cast your carrots as potatoes before you peel them, and then cast them back to carrot afterwards
I hate that I understand this. Well done.
I’m a sysadmin by trade. My hobbies are:
- cooking with nothing but a cast iron pan and a knife I forged after a medieval design
- tinkering on bicycles ('90s MTBs, the golden age of component compatibility)
- sewing clothes by hand
- smashing printers with baseball bats
Brother :(
HP
worse than HR
HR with an HP
Kill that with fire
HQ? I need my HK!
I’m a QA director and I also like smashing printers!
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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Which is essentially the type of workarounds enterprise systems admins have to come up with as solutions.
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 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.
Golden Brown is a song by the Stranglers released in 1982
Hey, I was released in 1982!
What a coincidence. Did you ever get tied to the mast and sent to distant lands?
Do commercial airline seats count?
I think in the according to The Stranglers it’s heroin.
Try cheesecake and despair.
4.3 ??? Hell, I haven’t updated my peeler since 2.1 - no wonder my stove won’t even boot.
So funny story. My stove is currently inoperable because the door lock on the oven is fucked up somehow. Why an oven needs a door lock and why the door lock being fucked should prevent the whole thing from working I cannot tell you. I’ve literally never used it. Thanks whoever programmed that…
Every stove I’ve had with a self cleaning option also has an automatic door lock. The oven gets extra hot during self cleaning mode.
So… just don’t let me use self cleaning… Why does the whole thing need to be bricked because the lock doesn’t work for a single function I’m not using? It doesn’t lock when you use it for baking.
One like my washing maschine has, with touch display and all the firmware bugs where you sometimes have to reboot the maschine to unlock?
I tried rebooting it but that didn’t fix the problem. It’s a GE if anyone needs a brand to avoid.
Our dishwasher has the option to reset the currently selected program but it has to take a minute to do so with the machine closed always. So you’d press start, realise you selected the wrong program and, even though nothing changed except software, still have to close it for a minute.
My parents, like 30 years ago, once locked their oven door by using the self-clean. They had to call a repair man to come unlock it.
The code for the peeler is stale, it stopped working three carrot seasons ago, but no one wants to rewrite the PeelerBladeRdge class.
Hey man leave the carrot alone.
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.
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.
…you understand carrots don’t have skin, right? You’re just removing the dirty part.
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.
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
