>HiTech RedNeck wrote:
>
>> What is the best way you know to remove the inner ribs from halved peppers
>> (both bell and chile).

Halved... halved how... bisected longitudinally north to south, or across the
equater, east to west?

For stuffed peppers I usta hack off the stem end to form a cap, but years ago I
learned that bisecting longitudinally through the stem to form 'boats' made
nicer looking stuffed peppers and much simpler to prepare, didn't fall over and
sat lower in the pan so didn't need nearly so much sauce. With bell peppers
and other sweet peppers like dago fryers, I don't bother with removing any ribs
I can't flick our with my fingers (a few seeds won't kill ya and lord knows
yoose rednecky bubba types can use the roughage).

I don't use many hot peppers but I grow a few plants along with the sweets... I
keep a quart jar pickled in the fridge, all the rest I give away... I never
"halved" one, I pickle em whole or sliced into rings.... believe me, on the way
out you'll never think about whether they're halved.

>Straight knives don't want to go down in there very
>> easily without damaging things one doesn't want to damage.

Whaddaya got, 100 pound peppers... I've yet to find a pepper so large I
couldn't eviscerate it with a few flicks of a paring knife, or usually my
finger.

I'd invision
>> something formed like a toenail clipper except with a boxier and wider
>> opening jaw, to "chomp" sections out of the ribs.

Sheesh... that sounds like painful surgery. Um, I were you I'd really, really
try persuading your Proctologist to let you give Preparation-H a stab before
resorting to the old toenail clipper... naturally a Hi Tech Redneck Hillybilly
would dig in with the old Dremel... and you gotta break down and buy some TP...
them friggin' corn cobs will mess you up.


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