On Dec 5, 2005, at 16:57, Jane Viking Swanson wrote:
I know my mother peeled the carrots before cooking them. That I
stopped doing after I met DH and found out not everybody does. I just
give them a scrub.
Given the reports on how good the peel is for you, I considered doing
the same.No matter how much I scrub, the d...d carrots taste "earthy"
if not peeled, so, unless I'm aiming at that earthy aspect, I peel
them. Ditto the taters, beets, and all other root veggies. It's all a
mater of balance between the efficiency (speed) and taste and, for me,
the taste takes precedence.
Actually he would like some peels left on the potatoes when I mash
them but I usually forget and peel them completely.
The only taters I don't peel are the "new" ones, with the very fine
skin. But since those are out-of-sight expensive in the US (in Poland
they were "special", but not unreasonable), I don't do it but
once-twice a year. At which point, they're *so* special, I'm not likely
to forget to leave them un-peeled :) For mashed potatoes, I use the
cheapest available and they have to be peeled (and the bad spots
removed).
Jane in Vermont, USA where it got into the 40s today (5+C) and melted
some
of the snow.
We got your snow. First fall of the season, and not quite enough to
make a problem regarding the driveway, but it did "blind" my car, so I
postponed running errands till tomorrow -- to lazy to sweep it odd the
windows :)
--
Tamara P Duvall http://t-n-lace.net/
Lexington, Virginia, USA (Formerly of Warsaw, Poland)
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