I think the courguettes are contenders, or maybe even just the humble spud.
Garlic, if you have the mad skillz
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Garlic is truly bottom tier imo, so much work, fiddly, too small to really go to town
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Celery is pretty satisfying when you get up a good rhythm
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Yeah that is a good shout
You don’t have the mad skillz
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Onion is the most fun
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That’s true, but I don’t think any chef, no matter how skillzed, looks at a few heads of garlic and is like “Yeah, going to mow through these fuckers like a combine harvester”
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Carrots. Excellent noise, satisfying consistency to chop through.
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Carrots can be a bit hard / woody. Interrupts your flow.
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Beautiful
I thought about onions, but I’m not sure. Can be a bit sticky. Also if you’re doing all the cross hatching techniques you get little cubes flying off everywhere.
Leek is good to chop. Slice in half lengthways and go to town on it. Great
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Mushrooms are lovely to chop. Shame they taste grim.
Peppers are really satisfying if you can do the unrolling peel on them.
Spring onions are nice to finely slice.
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Mushrooms are good if you get a proper chopchopchopchopchop action going
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Completely off topic but I just opened a new tub of butter (Lurpak Spreadable). First knife-drag of a new tub of butter is a wonderful thing eh?
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Aubergine is the least good imo, not that firm, not that soft, annoyingly large
Oh, and a large red pepper for me
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