Thanks for your response, mate. But it's still got me beat why
someone would peel carrots, where you can barely even see the "skin",
but will happily eat spuds "in the jacket"! After all, they both grow
in dirt. ;-) [Actually, I've got a friend who's about the only bloke
I know who could happily live in the stone age. He'll stuff just
about anything vaguely edible down his gob, but he peels carrots too!]

In article >, Wayne Boatwright
> wrote:
>On Thu 10 Feb 2005 07:17:04a, Phred wrote in rec.food.cooking:
>
>> Wayne, why do you peel the carrots? Years ago I peeled spuds and
>> pumpkin, but I gave that away decades ago -- and I've never felt the
>> need to peel carrots, baby or otherwise. So, is there some reason you
>> go to this sort of trouble?
>
>Dunno, really, I just always have, especially for cooking. Guess it's
>because my mom always did. If the carrot skins are really nice and
>unblemished, I will sometimes eat them raw without peeling.
>
>>>3 garlic cloves, chopped fine 1 cup Coca-Cola or other cola, at room
>>>temperature
>>
>> I must say I'd never have thought of using that! :-)
>
>I hadn't either, but it adds a surprisingly nice flavor.
>
>>>
>>>Preheat oven to 350 degrees F. Have ready a large size Reynold's
>>>cooking bag and a 9 x 13 baking pan.
>>
>> Can't say I've heard of those Reynold's things here in Oz -- not to
>> say they aren't around of course! Is it what I would generically
>> refer to as an "oven bag", or is there a bit more to it than that?
>
>Yes, I'm sure it's the very same. In fact, I realized that Reynolds calls
>them oven bags as well. Just a local US brand.
>
>http://www.dinnerunplugged.com/reyno...tion/products/
>oven_bags/index.asp
>
>Cheers!
>Wayne

Cheers, Phred.

--
LID