"HiTech RedNeck" > wrote in
:

> What is the best way you know to remove the inner ribs from halved
> peppers (both bell and chile). Straight knives don't want to go down
> in there very easily without damaging things one doesn't want to
> damage. I'd invision something formed like a toenail clipper except
> with a boxier and wider opening jaw, to "chomp" sections out of the
> ribs.
>
> Thanks a peck of punctured peppers,
> Redneck
>
>
>

It's all in how you cut them. Put the bell pepper on the cutting surface,
stem up. Make one cut per side (from the top downwards). Giving you 4
flatish pieces of pepper, a top and a bottom. (Kinda like slicing an apple
from around its' core). You'll quickly learn where to start thr cuts to
reduce the inner ribs, which can then be easily removed with a paring
knife.

If you get good at this the top and the bottom of the bell pepper will be
attached via some of the inner ribs.

If you need to hollow out a bell pepper half or whole bell pepper. One of
those curved grapefruit knives works ok.

Perhaps a small headed 'Y' style veggie peeler would work on chiles, if
there is/was such a thing


--
Last year's nuts must go.
- Michael Odom