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I've noticed that a perfect baked potato gets soggy as it sits. Unless a restaurant focuses on continuously baking them, so they don't get a chance to sit around after they're done, it's no wonder they aren't very good.
I remember back when Wendy's first opened they had a very good baked potatoe and I would get that and a frosty as my lunch. I haven't eaten any fast food since 1986 on a regular basis, once a year and only if I have absolutely no other choice.
Agreed on the cucumber - if it's unpeeled, I don't send it back, though - I just don't eat it. Same with the tomato - if it doesn't look good, it doesn't get eaten.
That's interesting. My mother never peeled cucumbers, just washed them, so I had no idea people did so until I met my husband. He was always good for making the salad, and he peeled the cukes.
My mom peeled carrots, though, and now we know you're supposed to just scrub them.
That's interesting. My mother never peeled cucumbers, just washed them, so I had no idea people did so until I met my husband. He was always good for making the salad, and he peeled the cukes.
My mom peeled carrots, though, and now we know you're supposed to just scrub them.
You just reminded me, my mom ran a fork down the peel to make lines down the sides
The best nutrients are in the peel, I always eat it if it's not too waxy. Actually I'll peel off about 1/3 of it. It's the seeds I find indigestible (and they are). Y'all can have my cuke seeds, I'll have all that healthy peel.
Many restaurants microwave their "baked" potatoes, which is actually a steamed potato.
It's the 21st century in the developed world. Almost nobody needs extra "nutrients." Look around. We're very well nourished. Cucumber peelings are for pigs and goats, and I am not concerned with how much the restaurant needs to save on labor. That's their problem - not mine.
It's the 21st century in the developed world. Almost nobody needs extra "nutrients." Look around. We're very well nourished. Cucumber peelings are for pigs and goats, and I am not concerned with how much the restaurant needs to save on labor. That's their problem - not mine.
Plenty of us could use some extra dark green in our diet, and I'm obviously not the only HUMAN who likes the taste of cucumber peel, since you keep finding it served to you at restaurants.
It's the 21st century in the developed world. Almost nobody needs extra "nutrients." Look around. We're very well nourished. Cucumber peelings are for pigs and goats, and I am not concerned with how much the restaurant needs to save on labor. That's their problem - not mine.
Cucumber peelings are only pig food if you peel the cucumber. Usually, it's landfill food.
"...what many people don't know is most of the beneficial nutritional value of cucumbers stems from the peel."
It's the 21st century in the developed world. Almost nobody needs extra "nutrients." Look around. We're very well nourished. Cucumber peelings are for pigs and goats, and I am not concerned with how much the restaurant needs to save on labor. That's their problem - not mine.
Wherever does that idea come from that you seem to be clinging to so tightly? You've said this several times now, as if you take being given an unpeeled cucumber as some kind of personal affront to your humanity.
Lots of people eat cucumbers with the peel still on. Not everyone lives with goats and pigs, either, so we don't find it necessary to distinguish between what's "theirs" and what's "ours".
That's interesting about the peel. I don't recall ever having experienced a cucumber served completely peeled. Maybe that's a regional preference? But I can't think of anything that smells fresher than the inside of a cucumber. Except maybe oregano, fresh or dried.
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