carrot.py

Workaround: Potato peeler extends peeler, so just cast your carrots as potatoes before you peel them, and then cast them back to carrot afterwards
- To cast them, it uses libvegs however. It is not available in any standard package libraries, so just quickly build it from source
  
  Yeah but the current build of libvegs has some conflicts with libfruit, so if you need to use both you have to build libvegs in a different directory and then simlink it in /lib.
- Unfortunately, casting from potato to carrot is a narrowing conversion so your new carrot will lose some properties
  
  You say "potato" I say "caroto"
- I hate that I understand this. Well done.
- Internal screaming.
- If you forget the second step, well, that's what sweet potatoes are.

I'm a sysadmin by trade. My hobbies are:
cooking with nothing but a cast iron pan and a knife I forged after a medieval design
tinkering on bicycles ('90s MTBs, the golden age of component compatibility)
sewing clothes by hand
smashing printers with baseball bats
- smashing printers with baseball bats
  I have years of IT experience, offer Linux support, and am visibly the kind of guy you just know can fix your computer problem (or, if I take my glasses off, I look like I sell weed apparently), and when asked to help with printers I have one answer:
  They're sentient and they hate you. I was trained in IT, not exorcisms. Send it as a PDF, PNG, or smoke signal before you try troubleshooting.
  Like, I broke my big office one the other day so bad the tech had to come out. What had I done to brick it so badly? Tap a menu option, tap back, then tap a different menu option. If you don't wait 3s between the second and third tap it errors and freezes and they have to send a tech out to do some sort of 2 hour long ritual where he rubs it and whispers how sorry he is.
  What the fuck is wrong with printers
  
  Fun fact: the entire Free Software movement exists because Richard Stallman got pissed off at Xerox one day, for not giving him the source code so he could fix his printer.
  
  They're sentient, and they hate you.
- Brother :(
  
  HP
  worse than HR
- I'm a QA director and I also like smashing printers!

only hobbyists and artisans still use the standalone carrot.py that depends on peeler.
in enterprise environments everyone uses the pymixedveggies package (created using pip freeze of course) which helpfully vendors the latest peeled carrot along with many other things. just unpack it into a clean container and go on your way.
- I know you're joking but you basically just suggested buying a pack of frozen mixed veggies so you can pick out and use only the carrots for your stew, and the idea of someone actually doing that sends my brain into a tailspin
  
  So you're saying pymixxedveggies is bloated?
  
  Do NOT give the carrot industry that idea
  
  Which is essentially the type of workarounds enterprise systems admins have to come up with as solutions.
  
  Right? You could probably find just the frozen carrots. Some people, SMH.

I got into cooking during lockdown, and have managed to get surprisingly good at it, to the point where if you asked me to make a meal of your choosing I could probably make it without looking up a recipe. It's actually unbelievably simple to make even complex stuff, basically using all the same rules you apply at work:
Use the right tools for the job
Plan it out first, do your prep and the actual work is simple
A simple dish will take much longer than you think
RTFM. Many sauces and dishes from classic cooking are basically a mixture of a small handful of base ingredients/techniques, and they've been written down for decades.
Once you have the basics down, you can basically make it up as you go. You'll make amazing meals, and you'll never be able to replicate it again because you eyeballed it or cooked it in a way that made sense at the time. You say you'll document it well, but deep down, you know you won't.
Nothing is original, everything is stolen. Adapt recipes you see, look at ingredients of sauces and sachets you buy/use, etc.
You can be a solid hobbyist, but against a pro that does this shit all day every day, you don't know a fucking thing. You're also probably not going to replicate what they can do in a professional setting while at home unless you've got money.
- "RTFM" My irritation is that most recipes make a huge amount of assumptions - at least as many as code that assumes a certain version of library. You can get recipes that say things as vague as "prepare the chicken" and aren't at all clear what they mean, unless you've seen someone do it first, but it's published in a book like you should just know. I hate that. I also frequently see quantities like "1 can" which just drives me insane as though that's a standard unit.
  There's also plenty of cooking specific jargon, so densely packed that beginners might spend the majority of the recipe looking up what the terms mean. "Chop" parsley - how finely? "Mix the ingredients" how long? What the fuck is Golden Brown actually?
  
  Golden brown is my favorite considering it changes depending on how much light is in the room.
  
  Golden brown is however seared you like it, as long as it's cooked, and there's no pink. Cooking is not a science, unlike programming. Personally, I like a good crusty sear.
  
  I think in the according to The Stranglers it's heroin.
  
  It seems like you would probably prefer baking as it is a much more exact science.
  
  Mix ingredients - how long? Until they are mixed. If a thing needs stirring for a length of time the recipe will tell you
- Try cheesecake and despair.
  
  I don't think cheesecake is difficult
- As someone who loves cooking but doesn't have a dishwasher: it is the cleanup afterwards that kills me. Especially if I don't do it immediately.
  With certain things, you can clean as you go, but sometimes I need to tend to something and I end up fucking it up because I'm running around the kitchen trying to wash out the pan I just used while something else is burning.

4.3 ??? Hell, I haven't updated my peeler since 2.1 - no wonder my stove won't even boot.
- If you missed the 2.3 security update, you peeler is now mining crypto
  
  Wouldn't be the first time.
- I know you're joking, but semi-related, I highly recommend the Kuhn Rikon peelers.
  
  I've tried those but I prefer the traditional long-axis blade style.

I really enjoy programming, but generally I dislike cooking. I just want to eat, not spend time preparing to eat.
My experience with cooking has been that because I don't do it enough, I'm constantly dealing with food expiration dates and having to plan carefully around them.
In comparison, I've got some servers that have been running maintenance free for 5+ years. (Probably not the most secure thing, but meh, I don't have customers other than myself)
I think programmers often have hobbies that are more physical though. For me, I like working on my car because turning bolts and working with my hands lets my brain turn off for a while. I could see cooking and following a recipe being in the same category for others.

So funny story. My stove is currently inoperable because the door lock on the oven is fucked up somehow. Why an oven needs a door lock and why the door lock being fucked should prevent the whole thing from working I cannot tell you. I've literally never used it. Thanks whoever programmed that...
- The door lock I can understand for safety reasons. Bricking the whole thing because one part broke is lazy programming.
  
  The door lock failing should just disable the self cleaning mode
- Every stove I've had with a self cleaning option also has an automatic door lock. The oven gets extra hot during self cleaning mode.
  
  So.... just don't let me use self cleaning... Why does the whole thing need to be bricked because the lock doesn't work for a single function I'm not using? It doesn't lock when you use it for baking.
- One like my washing maschine has, with touch display and all the firmware bugs where you sometimes have to reboot the maschine to unlock?
  
  I tried rebooting it but that didn't fix the problem. It's a GE if anyone needs a brand to avoid.
  
  Our dishwasher has the option to reset the currently selected program but it has to take a minute to do so with the machine closed always. So you'd press start, realise you selected the wrong program and, even though nothing changed except software, still have to close it for a minute.
- My parents, like 30 years ago, once locked their oven door by using the self-clean. They had to call a repair man to come unlock it.

You should really try cobol, lisp, ada, or erlang. Dead languages are the best
- I just thought it was a speech impediment… 🤷🏻‍♂️
  
  It's my wishful thinking

- An agile pot?
  Will it run from me while I try to put ingredients in it?
  
  No, but the dish ran away with the spoon.
  
  It makes scrumptious food.

Just fork peeler from 4.2, rename it to "Skininator 4000" and set up a BuyMeACoffee button.

Why would you peel a carrot?
- ... is the most upvoted stackoverflow answer.
  
  This is a classic XY problem. My ex would often ask me why I wouldn't peel carrots.
- Depending on the carrot, the skin can be significantly more bitter. And sometimes peeling can be quicker than trying to scrub dirt out of particular lumpy carrots.
  YMMV
- I tend not to when cooking for myself )unless it's been in the fridge for a while and the skin is a bit unappealing, no pun intended), but some people prefer carrots peeled for aesthetic reasons.

The code for the peeler is stale, it stopped working three carrot seasons ago, but no one wants to rewrite the PeelerBladeRdge class.

Hey man, leave the carrot alone.

Why would you peel carrots? The peel has the healthy bits and it doesn't bother any dish.
Edit: or you could half-peel it, in stripes. Mom did this with cucumbers and zucchini.
- Carrots often have dirt caked on the outside that's hard to get off with just water, so peeling is a good way to help with that.
  The peel has the healthy bits
  Sort of, but not really. The nutrients of a carrot may be slightly more concentrated in the skin, but all layers of a carrot contain those nutrients. You're not depriving yourself of an appreciable amount of nutrients by peeling a carrot.
  
  Sure, preference. I do disagree with the second sentence though.
  https://www.healthline.com/nutrition/peeling-fruits-veggies
- ...you understand carrots don't have skin, right? You're just removing the dirty part.
  
  There's this amazing invention; it's called "wash your vegetables".
- I ended up at the practice after I first started cooking for myself and didn't think to do this and wondered why the carrots were so unpleasant. The peel is just too... carrotty. It's just super intense carrot taste to the point of unpleasantness, also even with a good wash it kind of tastes like dirt. I only really like it when it's those little carrots sometimes referred to as 'dutch carrots' and they're roasted so you get some blackened char on that skin.
- I didnt know this! Growing up my mom always peeled them so I just did it out of habit.
- I like the flavor and texture of an unpeeled carrot.

main reason more people dont get into programming. a=b=c. no a>b<c

So that's why I like cooking! Always wondered about that.

People make fun of me for preferring C above any other language, but I think I'm the one having the last laugh.

Yeah, I can totally sign that. But it is struggle to have so many peelers in drawer. Last addition was new potatoe peeler

Then you chop the potato into fries and stick it in a bowl of water seasoned with Mrs Dash. Once they're marinated, you realize that the Mrs Dash you used is also outdated, and the current Mrs Dash's spices conflict with the current seasoning. You have to figure out a way to suck the seasoning out of the current fries or start fresh. To start fresh would delay the meal considerably and your customers are extremely hungry and entitled. You would also need to report the extra expenditure on a new potato and wasted time to your boss, who is going to be upset about it.
You decide to search the Internet and found that some guy that was in the same situation 3 years ago in another restaurant figured out a way to make the current fries taste right using white pepper as long as you apply it in a specific manner that you've never heard of using tools you don't have. You only have black pepper, but give it a shot anyway. It didn't work right and now they taste even worse. You ask on a forum online by detailing every step you took with precision, and the users respond with "read the f**king recipe". In desperation, you ask ChatGPT for advice, which tells you to season your
<vegetable>
with white pepper and taste the fries. If that doesn't work, write down everything and look for places you made mistakes. Miraculously, you find some white peppercorns, but don't have a grinder. You try smashing them with a hammer, making it worse.
You give up and tell everyone that they have to eat rice today. You go home feeling smarter because you learned how to not mess this one specific thing up until the next update and what would work to fix it in the future if you have the specific items and know how to use them (you don't). You then go to a social gathering at a restaurant with friends. One of them doesn't like the food and asks you why they don't just make it taste good. You tell them that if they want it to taste a certain way, they can cook it themselves. The group gets mad at you and you hear someone whisper in another's ear, "I think they're on the spectrum."