It seems an easy enough task. Peel, discard, wash, and boil. After observing people waste a quarter of the potato while removing the skin, I realize how impractical it is to let anyone of lesser expertise handle the peeling process.
Just how hard can it be, you might ask. Consider the task at hand. Removing a millimeter thick layer of skin while savoring as much white potato as possible.
Good cooks are but surgeons among men.
The precision necessary takes years of practice, years of dexterity exercises. For instance, I've been playing stringed instruments, like the guitar, since I was ten years old. At the ripe old age of near-twenty-two, I still struggle to get the peelings thinly sliced.
What's all this for? The picture doesn't really give you much detail. And I promise that's not a bag of weed on my stove-top. It's basil, borrowed from my mother. I'm in the stages of preparing potato soup, a dinner I'm making for some friends. While they may come to expect a great meal, what they have no idea is the painful laboring process that lies behind each savory bite. Every compliment and smile makes those whiny years of "why are you even showing me this, Mom" worth every bit.
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