dsi1 > wrote:

>On 1/27/2012 1:44 PM, sf wrote:
>> On Sat, 28 Jan 2012 09:26:29 +1100, > wrote:
>>
>>> On Fri, 27 Jan 2012 13:46:33 -0800, > wrote:
>>>
>>>> On Sat, 28 Jan 2012 08:23:06 +1100, > wrote:
>>>>
>>>>>> I must be hyper-sensitive to the bitterness in carrot skins because I
>>>>>> like them better when the skin is at least scraped off with the back
>>>>>> of a knife.
>>>>>
>>>>> Not something I have a problem with, thankfully
>>>>> I guess the older/bigger the carrot, the more bitter they would be,
>>>>> you may not have the same problem with baby carrots?
>>>>
>>>> As far as I know "baby" carrots come already peeled here.
>>>
>>> Good God...
>>
>> and they aren't really baby carrots either. From what I've read they
>> are big carrots that were whittled down.
>>
>
>Near as I can tell, they're broken tips or maybe the waste products of
>making peas and carrots. My guess is they stick the pieces in a big
>drums and process them like rocks being tumbled.

That would be real inefficient-
http://www.youtube.com/watch?v=lNy94...eature=related
Producepedia.com: How baby carrots are made

And baby carrots *used* to be a real gourmet food. My garden
doesn't do root crops well, but my old garden did & I used to plant
lots of carrots and eat them *way* before their time. Yummy,
sweet, tender-- no comparison to a mature carrot-- let alone a mature
carrot that has been as abused as those 'baby' carrots.

Jim