Phred wrote:

> Sheldon, why do you peel carrots (which have negligible "skin") and
> not spuds (which have an obvious "skin")? [FWIW I don't peel either
> of them, hence my curiosity about your treatment of carrots.]

I'm not Sheldon but I find that unpeeled carrots have a slighty
unpleasent 'earthy' taste while unpeeled potatos don't.


--
John Kane, Kingston ON Canada