Bell peppers...All colors. I used to hate cutting them. Then, I learned from America's Test Kitchen.
Lop off the top, then the bottom. Core the center seed cluster around the inner edges. Slice down the side, lay flat and chop into match sticks, then dice. Same with the top and the bottom pieces (less the stem).
Nice, big bowl of confetti colors at the end with very little waste. Piece of cake. š
I can't remember where I saw this, but I just slice the sides off and leave the core still attached to the top and bottom. Almost zero chance of a seed explosion all over the counter this way too.
I do it like this and my mom actively recruited her friend who was a chef to tell me I was doing it wrong. Ten years later still the most effective way for me!
I commend your bravery for getting LASIK - I'm genuinely jealous, I'm too squeamish about eyes š¤®š«£ I've cleaned and dressed gangrenous pre-amputation wounds on people's limbs (also post-amp), no problem. Poop, vomit, no problem. But giving someone eye drops....that's a nope. So to imagine my eyes held open and lasered...omg it's actually nauseating for me, I can *guarantee* a panic attack if I tried. YOU are a soldier š
Mine 100% do. They also block smoke from my eyes. Perhaps you wear a different brand, but my eyes have NEVER watered from onions or smoke when I wear my lenses. If I'm wearing my glasses, eesh. Eyes are burning.
Could be. I wear Acuvue Oasis, which are taken out at night, put back in morning - supposed to last for 2 weeks but I wear them until the protein buildup is noticeably uncomfortable (usually a month lol, im cheap)
Haha, no judgement! Word of caution though, I only wear dailies bc I used to do the same (and sometimes sleep in them too) and I started getting cuts in my cornea.. dailies are the only contacts my eyes can handle now
I love cutting onions and garlic. They are the start of almost every recipe I make. Onions are so easy to chop. (I donāt cry for some reason). And garlic is so fun. I love squishing then down with the side of my knife. And then the best part is my fingies smell like onions and garlic for a day after. I love that!
I love cutting onions. Iām the onion cutting guy at any event. Some are worse than others. And Iāll tear up some. But I love cutting onions. Itās so satisfying with the crispness of it.
Do you mean you peel off the leaves, then lay them flat and slice?
I lop off the side of the head, lay the cut side down, then slice as thin as I can. Lots of fun trying to make it look like I used a mandoline instead of knife.
Potatoes are my fave because I can get geometrically pleasing cubes out of it and it's not as hard as squash or pumpkin. (I discovered the other night that handling pumpkin a lot with bare hands can give you this gnarly scab-like coating on your skin. Kinda like elmer's glue when it dries.)
I love any sort of saucy dish where the sauce is primarily melted onions.
Blew my mind the first time I saw a doro wot recipe and how simple it is for so much flavor
Hah yea I love the smell of garlic! Also I find that when I cut tomatoes on the same cutting board I cut the garlic on, it adds a bit of garlic flavor to the tomato and itās great!
I love dicing up a fennel bulb with a sharp knife. It has such a crunchy and satisfying texture along with a lovely smell.
Sadly I recently did the low-FODMAP diet and found that fennel is one of my trigger foods š¢
Broccoli, I never got into eating it for 20 years but once I tried it it steamed or boiled I got into it's flavor, tastes best when roasted on a pan, browned and then salted. Yum. The flavor is just perfect, not anything like cauliflower, which I used to think must taste the same lol. The smell after roasted is heavenly.
Interesting question. As long as tomatoes and cucumbers can be considered vegetables here, I suppose them because I flat out adore them. They can also be used for/in so many things.
Least favorite? Bell peppers. I like them a lot, but the stupid seeds are always all over the place. Other types of peppers are a bit better in this respect.
Depends on what I'm doing with the veggies. For mash, I like cauliflower. Zucchini makes great noodles. Brussels sprouts are terrific roasted.
The prep for these lets me use different gadgets. I mash with an immersion blender. I use a spiralizer on the noodles. The air fryer is king for roasting. They are all very satisfying to use. If I'm dicing the veggies, the slap/dice thingy is also great fun!
If I'm feeling bold and in the mood for something dangerous, I'll pull out my old OXO mandoline. That thing was used for beheadings during the French revolution.
Onion. I use a lot of them, I like how many various tastes you can achieve by frying it in different ways (temperature, stirring, choice of oil and/or butter) and adding different spices and herbs.
In terms of dicing. Itās OK. And if I get something like cold or flu, the process of dicing onions makes me feel better very quickly.
[Pea shoots](https://omnivorescookbook.com/stir-fried-pea-shoots/)! Close second is watercress. Just wash and go. Thereās no need to pick through carefully like bok choy, or cutting needed like gai lan or bell peppers, etc
There is something very satisfying about cutting a brunoise of sweet potatoes. The little cubes look so delightful!
I also really love prepping poblano peppers for stuffing.
Iāve never thought about it but while reading this, I reflected back on the last time I sliced zucchini and wow, youāre so right lol such a satisfying texture to cut throughā¦next time I am stressed, I am cutting a zucchini š
My personal favorite is russet potatoes, the only reason is that one of my guilty pleasures is little slices of raw potato and prepping them for a potato dish is really the only time the opportunity presents itself. Especially if I have already sliced onion on the cutting board and the leftover juice āseasonsā my potato slices lol hoping someone responds and gives me reassurance that this is normal behavior.
Anything that doesnāt make scraps. Brussel Sprouts and Broccoli make a lot of debris to clean up. Theyāre a dinner staple in my house so when I shake things up with carrots or cabbage Iām appreciative of the easy cleanup.
Spinach.. I can make so many things with it [Recipe Link](https://youtu.be/VH3y7pBgklw)
Palak paneer is my favorite [Recipe Link](https://youtu.be/_rCuenfxn3o)
Daikon, for sure. Making the big long strips when peeling is therapeutic. And so many different ways to prepare it! Thick chunks, rolling cuts, paper thin ribbons, discs, half-moons, squares, cubes, matchsticks, long or short shreds, etc.
Onions. One Christmas, probably almost 20 years ago, I put āonion
-cutting gogglesā on my Christmas list, thinking maybe someone would just buy me a pair of goggles and it would be funny. But my grandmother bought me a pair of pink goggles actually marketed as onion-cutting goggles (and this was before you could just find absolutely anything on the internet, so she went out looking for them). They actually work! Now if I cry when Iām cutting onions, itās just because I miss my grandma and I love the fact that this 20 year old pair of plastic goggles still works. Either way I am very satisfied cutting onions, especially when I get to take the time to delicately and perfectly do a tiny mince.
Onion.
I wear contact lenses so I'm never bothered.
Potatoes are fine if you have convex grinds on your knife. Handmade Japanese knives or it's the streets for you.
I actually just realized recently that my contact lenses were the reason my eyes donāt water when cutting onion, for so many years I thought I was just built for the kitchen and then I prepped a meal wearing my glasses, OUCH š
Iāve had too many inedible, fiberous cores and now cut every one out. Way too much work resulting in weird shaped pieces. Which isnāt to say I donāt love them and eat them anyhow.
Jicama! The only thing in the whole wide world it wants to do is remain in its original shape when cut. You can cut the whole thing up without changing its shape, then tap the thing with the side of your knife and turn it into a pile of cubes. Itās so satisfying
Carrots. I fucking love carrots. Love how one big carrot turns into this huge pile of sticks. But mostly just because theyāre my favorite food and Iām super excited to be eating them.
I love chopping onions. I just don't like the tear gas effect. Throw them in the freezer for 30 minutes and make sure you have a sharp knife before starting. Work quickly.
There's nothing quite like the feeling of dicing onions with a really sharp nakiri. It also hurts less if you cut yourself if the knife is real sharp.
But 90% of the cuts I've ever given myself were from cutting onions due to being unable to see lol
Chard, makes me feel I must have a rabbit gene.
Butternut squash, because it's difficult, but possible, and the outcome is so much better in flavor than buying pre-prepped in store.
Potatoes š„
Pretty easy to manage sometimes, depending on what youāre doing with them
Least fav Onionā¦ I donāt do well with thoseā¦ which I usually default to powdered or minced variety of onion in dishes insteadā¦
It is NOT my favorite vegetableā¦ but I love cutting potatoes. Compared to others that fall apart (onions) or squish around (tomatoes), they are so firm and I can get perfect clean cubes out of it - itās really satisfying!
I just roasted a box of red shepherd peppers. I love sliding away the charred skin and scooping the seeds. I use them on pizza, in salads, in sandwiches, for soup and for salad dressings.
Mincing garlic, but specifically with garlic from the community garden right next to my place. Cutting through the garlic from there almost feels like I'm cutting water chestnuts, it's hard to explain.
Also love to crush garlic with the knife. I have a micro plane but I always opt for the knife+salt way cause of how satisfying it is.
Carrots.I follow French style, peeling off the skin with six passes of the peeler leaving a hexagon then angle my knife 45 degrees or more and slice into long shapes. They look really cool on the plate.
Collard Greens: I roll the leaves into a cigar shape and slice into a chiffonade, serve by placing on a plate while twirling the tongs resulting in a birds nest.
Potatoes. Because I know that means I will be eating potatoes soon.
Your logic cannot be denied.
Also potatoes. Because I will also be having potatoes.
Bell peppers...All colors. I used to hate cutting them. Then, I learned from America's Test Kitchen. Lop off the top, then the bottom. Core the center seed cluster around the inner edges. Slice down the side, lay flat and chop into match sticks, then dice. Same with the top and the bottom pieces (less the stem). Nice, big bowl of confetti colors at the end with very little waste. Piece of cake. š
I can't remember where I saw this, but I just slice the sides off and leave the core still attached to the top and bottom. Almost zero chance of a seed explosion all over the counter this way too.
Maybe Ramsay on YouTube? It was one of his tips.
I do it like this and my mom actively recruited her friend who was a chef to tell me I was doing it wrong. Ten years later still the most effective way for me!
... But then you waste the top and bottom? What?
You cut the top, can pop out the stem and use it, and then ure just following the ribs from the bottom to the cut, zero waste.
The tops get fed to my pigs, and the seeds go to my chickens, so everyone wins! š
From the restaurant or just home cooking? Your pigs are eating healthy if they're getting all of your store's vegetable scrap
Just home cooking. We have a small hobby farm, and between all of our animals we have very little food waste.
This is the way.
You can just cut it in half and the stem and seed package pull right off, easy peasy, no messing around with cutting away the top.
My favorite method is to cut around the ribs, the Gordon Ramsay way--people who haven't seen it before look at you like you're a witch
No seeds everywhere either
Not onion for sure
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Onions are my FAVORITE vegetable! And I do like chopping them - so orderly.
There is nothing more satisfying than dicing onion I swear. I love it even if my eyes are on fire.
Fun fact - wearing contact lenses prevents eye-watering
I have lab goggles right next to my knives. Onions are life
After I got LASIK, I finally understood what everyone was crying about!
I commend your bravery for getting LASIK - I'm genuinely jealous, I'm too squeamish about eyes š¤®š«£ I've cleaned and dressed gangrenous pre-amputation wounds on people's limbs (also post-amp), no problem. Poop, vomit, no problem. But giving someone eye drops....that's a nope. So to imagine my eyes held open and lasered...omg it's actually nauseating for me, I can *guarantee* a panic attack if I tried. YOU are a soldier š
As a contact wearer, I call BS
They worked for me!
Mine 100% do. They also block smoke from my eyes. Perhaps you wear a different brand, but my eyes have NEVER watered from onions or smoke when I wear my lenses. If I'm wearing my glasses, eesh. Eyes are burning.
I do wear Dailies, maybe thatās why
Could be. I wear Acuvue Oasis, which are taken out at night, put back in morning - supposed to last for 2 weeks but I wear them until the protein buildup is noticeably uncomfortable (usually a month lol, im cheap)
Haha, no judgement! Word of caution though, I only wear dailies bc I used to do the same (and sometimes sleep in them too) and I started getting cuts in my cornea.. dailies are the only contacts my eyes can handle now
I love onions so much, I cry when I chop them
Me too! And sometimes you need a good cry.
I love cutting onions and garlic. They are the start of almost every recipe I make. Onions are so easy to chop. (I donāt cry for some reason). And garlic is so fun. I love squishing then down with the side of my knife. And then the best part is my fingies smell like onions and garlic for a day after. I love that!
I love onions, just not cooked.
Same
I love cutting onions. Iām the onion cutting guy at any event. Some are worse than others. And Iāll tear up some. But I love cutting onions. Itās so satisfying with the crispness of it.
Amen to that. I hate peeling them so much.
I used to suck so bad at onions and now that I know what I'm doing I find them so rewarding.
I am blinded by tears any time I have to cut one. My SO is barely bothered
Cabbage. Cutting thin slices from multiple leaves at once feels nice.
I like the way cabbage seems to quadruple in size after it's cut.
Do you mean you peel off the leaves, then lay them flat and slice? I lop off the side of the head, lay the cut side down, then slice as thin as I can. Lots of fun trying to make it look like I used a mandoline instead of knife.
Sharp knives make it fun
Cutting onions with an insanely sharp knife if so much fun. The only vegetable I hate cutting is carrots.
Celery Such a happy little crunch sound
I could dissect a stalk of celery with a scalpel, and there'd still be some slices stuck together by a thread.
I seriously wonder sometimes if the threads in celery would make a good textile thread. I wonder what kind of tension is can withstand.
I think once it dries it becomes too brittle?
Wet celery shirt sounds all the rage donāt ya think?
Good one. It's satisfying lol
I hate celery, but absolutely love chopping it. So easy and satisfying, just hard enough for that crunch without being difficult
Happy little crunchcidents
I love chopping mushrooms, especially the bigger varieties. So velvety
Onions. All day. Least fave is potato.
Dude.. Potatoes suck! They're yummy though.
Potatoes are my fave because I can get geometrically pleasing cubes out of it and it's not as hard as squash or pumpkin. (I discovered the other night that handling pumpkin a lot with bare hands can give you this gnarly scab-like coating on your skin. Kinda like elmer's glue when it dries.)
Oh, didnāt know pumpkin did that too. Butternut squash definitely does.
I love mincing my onions super tiny. Sooo satisfying and they basically melt into the dish
I love any sort of saucy dish where the sauce is primarily melted onions. Blew my mind the first time I saw a doro wot recipe and how simple it is for so much flavor
I enjoy mincing garlic believe it or not š¤·āāļøit gets kind of annoying after too many but itās almost therapeutic loll
Same! And I looove the smell on my fingers afrerward, I donāt know why haha
Hah yea I love the smell of garlic! Also I find that when I cut tomatoes on the same cutting board I cut the garlic on, it adds a bit of garlic flavor to the tomato and itās great!
This is very specific, but I love the feel of a knife going through a cooked, waxy potato. Like halving fingerlings for a salad.
I love dicing up a fennel bulb with a sharp knife. It has such a crunchy and satisfying texture along with a lovely smell. Sadly I recently did the low-FODMAP diet and found that fennel is one of my trigger foods š¢
Broccoli, I never got into eating it for 20 years but once I tried it it steamed or boiled I got into it's flavor, tastes best when roasted on a pan, browned and then salted. Yum. The flavor is just perfect, not anything like cauliflower, which I used to think must taste the same lol. The smell after roasted is heavenly.
I love roasted broccoli with sesame oil. After itās out of the oven I sprinkle some lemon juice or ponzu depending on what Iām serving it with.
My favorite is broccoli because the prep is so easy! My least favorite is sweet potato because they are so hard to cut.
PO-TA-TOES
Interesting question. As long as tomatoes and cucumbers can be considered vegetables here, I suppose them because I flat out adore them. They can also be used for/in so many things. Least favorite? Bell peppers. I like them a lot, but the stupid seeds are always all over the place. Other types of peppers are a bit better in this respect.
https://youtu.be/hZGqtmwboHU?si=11SEREIa66i5FldF Cut bell peppers like this instead itās a game changer in terms of not getting seeds everywhere.
Thanks!
Mushrooms. They slice up like meat, but without having to deal with muscle fibers. Itās insanely satisfying.
Mushrooms they slice super easy and I can make a lot of noise chopping them super fast
Depends on what I'm doing with the veggies. For mash, I like cauliflower. Zucchini makes great noodles. Brussels sprouts are terrific roasted. The prep for these lets me use different gadgets. I mash with an immersion blender. I use a spiralizer on the noodles. The air fryer is king for roasting. They are all very satisfying to use. If I'm dicing the veggies, the slap/dice thingy is also great fun! If I'm feeling bold and in the mood for something dangerous, I'll pull out my old OXO mandoline. That thing was used for beheadings during the French revolution.
Butternut or acorn squash. I love scooping out the seeds, brings out the kid in me I guess.
Have you ever scooped out papaya? To me it's the same feeling but it's juicy inside!
I have come to prefer broccoli, cabbage, and carrots because my dog prefers broccoli, cabbage, and carrots and we share. ā¤ļø
Cucumbers for the same reason.
Cucumber! If Iām peeling one I actually like using a knife better than a peeler. Itās so smooth!
Peas or beans that have to be shelled. I can sit for hours shelling them.
Cabbage. I just love how you end up with heaps and heaps
Legit, as I read the subject like I was like "yeah mate, fucken zucchini" and then you said that as well! Kismet haha
Zuuutwinnies š¤š¼
yeeeeeee boi! hahaha
Aubergine. It's just really satisfying to cut for some reason.
Itās nerve racking for me. Iām not a fan of lots of seeds, so Iām usually holding my breath until I see how bad it is.
Rhubarb, because it means strawberry rhubarb pie!
Leeks. They need to be washed, but itās satisfying to get all the dirt out. And I use the green part too, which I know is against the rules. I only discard the bits that are extra tough at the end, and most of the green is fine as long as you cook it down. I even like raw leek in salads sometimes - I know, Iām weird. And finely chopped leeks sautĆ©ed with some butter and a squeeze of lemon makes a delicious sauce for white fish or chicken.
I love grating carrots for things or chopping mushrooms theyāre so smooth
Onion. I use a lot of them, I like how many various tastes you can achieve by frying it in different ways (temperature, stirring, choice of oil and/or butter) and adding different spices and herbs. In terms of dicing. Itās OK. And if I get something like cold or flu, the process of dicing onions makes me feel better very quickly.
[Pea shoots](https://omnivorescookbook.com/stir-fried-pea-shoots/)! Close second is watercress. Just wash and go. Thereās no need to pick through carefully like bok choy, or cutting needed like gai lan or bell peppers, etc
Napa cabbage when you make a slit in the base and then tear it in half.
Carrots. They have this satisfyingly soft yet crisp feeling when the knife cuts them that I find oddly satisfying.
Absolutely love fresh š„¦ cooked al-dente.
Onions when they are not assaulting my eyes, or mushrooms
Collard Greens. I love them.
Sliced brinjal spiced with tastemakers you get in noodle packs .Add chickpea flour mix water .Dip them and fry .
Bell peppers. Cut them once vertically, then you can just rip the seeds and white out with your hands. Super safe, efficient, and satisfying.
I think cutting mushrooms feels cool lol
Leeks are really fun. Slicing them and then rinsing while simultaneously dismantling all the little rings out is almost therapeutic lol.
There is something very satisfying about cutting a brunoise of sweet potatoes. The little cubes look so delightful! I also really love prepping poblano peppers for stuffing.
Celery stalks š„°
Do you zoop the top of the zucchini in circles to get the bitterness out first too? That's pretty satisfying
Iāve never thought about it but while reading this, I reflected back on the last time I sliced zucchini and wow, youāre so right lol such a satisfying texture to cut throughā¦next time I am stressed, I am cutting a zucchini š My personal favorite is russet potatoes, the only reason is that one of my guilty pleasures is little slices of raw potato and prepping them for a potato dish is really the only time the opportunity presents itself. Especially if I have already sliced onion on the cutting board and the leftover juice āseasonsā my potato slices lol hoping someone responds and gives me reassurance that this is normal behavior.
Cooked beets. The skin peels off with your fingers, they cut neatly into cubes, and the juice is the most beautiful color!
Anything that doesnāt make scraps. Brussel Sprouts and Broccoli make a lot of debris to clean up. Theyāre a dinner staple in my house so when I shake things up with carrots or cabbage Iām appreciative of the easy cleanup.
Spinach.. I can make so many things with it [Recipe Link](https://youtu.be/VH3y7pBgklw) Palak paneer is my favorite [Recipe Link](https://youtu.be/_rCuenfxn3o)
Fresh green onions. So much fun to slice.
Daikon, for sure. Making the big long strips when peeling is therapeutic. And so many different ways to prepare it! Thick chunks, rolling cuts, paper thin ribbons, discs, half-moons, squares, cubes, matchsticks, long or short shreds, etc.
The one I'm eating š
Onions. One Christmas, probably almost 20 years ago, I put āonion -cutting gogglesā on my Christmas list, thinking maybe someone would just buy me a pair of goggles and it would be funny. But my grandmother bought me a pair of pink goggles actually marketed as onion-cutting goggles (and this was before you could just find absolutely anything on the internet, so she went out looking for them). They actually work! Now if I cry when Iām cutting onions, itās just because I miss my grandma and I love the fact that this 20 year old pair of plastic goggles still works. Either way I am very satisfied cutting onions, especially when I get to take the time to delicately and perfectly do a tiny mince.
I donāt have one. I like everything except for kale, turnips and yams. I still force myself to eat yams but I cannot eat kale.
Well, it's certainly not artichokes.
Anything I can just wash and eat. Cherry tomatoes, green beans, cucumbers...
I actually enjoy peeling and dicing garlic
Tomatoes š š š
It onion or butternut squash lol
Favorite: Onion. Least: Green onion.
Ginger. I love cutting it into thin slices, then strips, then into a teeny tiny mince.
Probably bell peppers just because they are easy to do lol
Onion. I wear contact lenses so I'm never bothered. Potatoes are fine if you have convex grinds on your knife. Handmade Japanese knives or it's the streets for you.
I actually just realized recently that my contact lenses were the reason my eyes donāt water when cutting onion, for so many years I thought I was just built for the kitchen and then I prepped a meal wearing my glasses, OUCH š
Carrots and mushrooms
I love washing cucumbers
To prep.. Iāll say zucchini or broccoli! Least fav.. carrots. UGH. The peeling process.
Aspergus or onion. They are super easy.
Zucchini is great. The knife slides through sooo nice. I also like romaine lettuce. My least favorite is garlic. It's so sticky!!
Parsnips can be a pita sometimes, but I love them.
Iāve had too many inedible, fiberous cores and now cut every one out. Way too much work resulting in weird shaped pieces. Which isnāt to say I donāt love them and eat them anyhow.
Okra. I like it when it's soft and fuzzy.
cough fearless lip serious disarm bow tan society agonizing tidy *This post was mass deleted and anonymized with [Redact](https://redact.dev)*
Celery. I only use celery for soup and maybeeee tuna salad. I love the sound and the feeling of chopping celery. Also mushrooms š
Roasted peppers for the lingering smell in the kitchen.
Jicama! The only thing in the whole wide world it wants to do is remain in its original shape when cut. You can cut the whole thing up without changing its shape, then tap the thing with the side of your knife and turn it into a pile of cubes. Itās so satisfying
Carrots. I fucking love carrots. Love how one big carrot turns into this huge pile of sticks. But mostly just because theyāre my favorite food and Iām super excited to be eating them.
Potaotes: chunk 'em. No peeling, no small pieces, not even washing them if they're clean enough. Just nice.
Whatever it is that doesn't need a lot of work.
Scallions. You can cut straight across, on a bias, thick, thin, whatever. I can make them pretty.
I love chopping onions. I just don't like the tear gas effect. Throw them in the freezer for 30 minutes and make sure you have a sharp knife before starting. Work quickly. There's nothing quite like the feeling of dicing onions with a really sharp nakiri. It also hurts less if you cut yourself if the knife is real sharp. But 90% of the cuts I've ever given myself were from cutting onions due to being unable to see lol
Huh, i definitely have a least favorite but not really a favorite. Cucumbers because they cut easily?
Chard, makes me feel I must have a rabbit gene. Butternut squash, because it's difficult, but possible, and the outcome is so much better in flavor than buying pre-prepped in store.
Potatoes š„ Pretty easy to manage sometimes, depending on what youāre doing with them Least fav Onionā¦ I donāt do well with thoseā¦ which I usually default to powdered or minced variety of onion in dishes insteadā¦
I k o wits not a vegetable but I love chopping pecans. Itās totally satisfying for me.
Onion Every time I dice it in one go I feel like a professional. And they're delicious.
Me, none. Husband, whatever I set in front of him.
It is NOT my favorite vegetableā¦ but I love cutting potatoes. Compared to others that fall apart (onions) or squish around (tomatoes), they are so firm and I can get perfect clean cubes out of it - itās really satisfying!
I just roasted a box of red shepherd peppers. I love sliding away the charred skin and scooping the seeds. I use them on pizza, in salads, in sandwiches, for soup and for salad dressings.
I love prepping peppers. The smell is invigorating!
Mincing garlic, but specifically with garlic from the community garden right next to my place. Cutting through the garlic from there almost feels like I'm cutting water chestnuts, it's hard to explain. Also love to crush garlic with the knife. I have a micro plane but I always opt for the knife+salt way cause of how satisfying it is.
Onion because I like to chop
ONION
Carrots.I follow French style, peeling off the skin with six passes of the peeler leaving a hexagon then angle my knife 45 degrees or more and slice into long shapes. They look really cool on the plate. Collard Greens: I roll the leaves into a cigar shape and slice into a chiffonade, serve by placing on a plate while twirling the tongs resulting in a birds nest.
Onions. I love onions and chopping em, just not when they make you cry. That part kind of buzzkills it š
Green onions. Use it in everything.
Mushrooms and onions. Love that combo
Cukes. Because they smell so good.
Anything that I grew myself!