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That's a good resource, have to switch browsers to watch videos and page is slow to load. I bookmarked it. Thanks very much!

I've been peeling broccoli stalks for awhile now. I don't peel peppers except when I roast them. I'll see how I could have done it better with the other veggies, cuts tons of corn off cobs in my day.

I never shelled peas because I didn't like them but do now. I whip through carrots like potatoes, cheap but sharp vegetable peeler. I'll see what I was doing wrong with those.

I was cutting onions wrong, too. Now I can do it better by making the cut from the stem to the blossom end. I used to cut in circles, then stand and cut into smaller pieces with a paring knife, very slow and tedious.

There is that post of yours, the link to the easy ways to do things. I get carried away and drop the ball sometimes.

I watched all those videos. They were helpful. One wouldn't load, can look for it later.

I thought he wasted too much when he peeled the broccoli. I would get these coins about the size of a 50-cent piece and cook them with carrot coins.

And the carrots. I can peel them faster, essentially the whole way up and down (except there are bumps and stuff which it sometimes takes a quick second pass or two and sometimes cleaning up with a paring knife. I go from the green end with my cheapo (have a couple more expensive ones) veggie peeler, and cut the tops and bottoms off after they've been peeled. Then rinse under cold water or hold in a bowl of cold water.

I never thought of peeling a pepper but sometimes I guess I'd rather not have it roasted and the pieces not have the skin either. So that was a great tip!

Thank you for those.