On 3/14/2021 7:29 AM, Cindy Hamilton wrote:
> On Sunday, March 14, 2021 at 9:54:54 AM UTC-4, Gary wrote:
>> On 3/14/2021 8:55 AM, Cindy Hamilton wrote:
>>> On Sunday, March 14, 2021 at 8:10:25 AM UTC-4, Gary wrote:
>>>> Bruce wrote:
>>>>> songbird wrote:
>>>>>> when doing tomato chunks we scald the tomatoes to be able
>>>>>> to remove the skins and then core them and cut into chunks
>>>>>> removing any parts we don't want.
>>>>>
>>>>> To me, that sounds like cutting the crust of white bread. It's all
>>>>> perfectly edible.
>>>> I've never removed skins either and never had to "core" a fresh tomato.
>>>
>>> You eat the nasty, hard, stem scar? Of course you do.
>> Sigh.. I do cut out that stem connection in a small cone. That's not
>> coring to me. (like an apple or winter tomato)
>
> Ah. That's commonly called "coring", even though the entire center
> of the tomato isn't removed. There are any number of instructions
> online for "how to core a tomato" that describe exactly what you do.
> (It would appear that there are millions of people out there whose
> mothers never taught them how to do that. Or much of anything.)
>
> Cindy Hamilton
>


Yes, people often say coring when the correct term is de-stemming.

de-stemming and coring are two different things.