isw wrote:
> With the ones I have, many of the red "shells" contain hard, black,
> nearly flavorless seeds (or whatever), that I can't believe add anything
> to the final dish.
>
> Separating them out is a pain. Anybody know an easy way to prep them?
>
Industrial scale I'd run them through a crusher, and use airflow to
separate seeds and husks. How to scale this down to domestic without
having to retrieve the husks from every corner of the kitchen is another
question.

Never tried it, but do the seeds seeds float? If not, crush gently,
throw the lot in a bowl of water, and skim off the husks.

-j