There's a reason chefs / cooks don't do literally any of these things.
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What the FUCK are they doing to that lobster tail?!?
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I KNOW "it's easier to take off like this, see!" YOU FUCKING RUINED IT.
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I do wonder how many oranges they went through before they got the take they wanted.
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They didn't even do it in one take. I can almost garantee they peeled the orange with a knife & placed it back on top of the spoon for the reveal shot. They don't have time to keep doing takes untill it works, espeailly as it probably doesn't work.
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The only reason to peel a shrimp before cooking is if you're making gumbo or something like that. In which case, use small scissors to cut along as it will damage the meat less. Then use the shells to make shrimp stock.
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It was a special day when we realized what fools we were, and how many perfectly good stock bits we weren't taking advantage of. You bet we fixed that. Jars of chicken & pork stock in the fridge right now, and not long before we make another batch of beef stock
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Also just why... why should you peel a peach?
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I have a mild allergic reaction to the skin of a peach but not the flesh so I actually might try that one.
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literally the only one here that seemed at all worthwhile was the pineapple one (well, the crab, I guess? but that's just how you crack crab legs open??) and that was literally just taking it apart.
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