HiTech RedNeck wrote:
> 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
>
>


Instead of a regular paring knife, use a "drop point" or "birds beak"
paring knife. The blade curves down to a sharp point at the tip.

Bob