• HStone32@lemmy.world
    0·
    1 day ago

    People make fun of me for preferring C above any other language, but I think I’m the one having the last laugh.

    • Jimmycrackcrack@lemmy.ml
      0·
      3 days ago

      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.

  • EnderMB@lemmy.world
    0·
    3 days ago

    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.
    • stevestevesteve@lemmy.world
      0·
      3 days ago

      “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?

      • RampantParanoia2365@lemmy.world
        0·
        2 days ago

        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.

  • Arthur Besse@lemmy.mlEnglish
    0·
    3 days ago

    only hobbyists and artisans still use the standalone carrot.py that depends on peeler.

    in enterprise environments everyone uses the pymixedveggies package (created using pip freeze of 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.

    • PoastRotato@lemmy.world
      0·
      3 days ago

      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

  • Hasart@lemmy.world
    0·
    3 days ago

    Yeah, I can totally sign that. But it is struggle to have so many peelers in drawer. Last addition was new potatoe peeler

  • tetris11@lemmy.ml
    0·
    3 days ago

    Workaround: Potato peeler extends peeler, so just cast your carrots as potatoes before you peel them, and then cast them back to carrot afterwards