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Old 12-17-2006, 04:42 PM   #11
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For peppers that aren't "too" hot, like Anaheims, Poblanos, & Jalapenos, I just hold them down with a piece of paper towel or plastic wrap, slit them open with a very sharp paring knife, & then either scrape the seeds into the sink under cold running water.

For very hot peppers like small serranos, tabascos, thais, & habaneros, I wear disposable latex gloves.

Oh, & just as an aside, I once read an interview of Food Network's Alton Brown, wherein he said that the reason he now wears glasses on his show instead of contacts is due to his accidentally rubbing his eye while dissecting some hot peppers during an older episode when he used to wear his contacts. He said "Never again!!!"
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Old 01-28-2007, 05:49 AM   #12
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It's funny, but I find rubbing my eyes to be self-curing. A minute or so of crying and it is gone. BUT if I touch my nose .... it will hurt for hours. The gloves are cheap. But mostly I've just learned to not touch my face when dealing with hot peppers. I have to ask, though. Once you remove the seeds and ribs, I find jalapenos to simply taste like green bell peppers. Without the heat, what is the point?
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Old 01-28-2007, 07:32 AM   #13
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a box of Disposable gloves are cheap -- and i use the small end of of a melon baller
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Old 01-28-2007, 08:11 AM   #14
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well the 1`st device looks like something you could make with a bent coathanger, the other looks like a corer/potatoe peeler.

the active ingredient isn`t water soluble, but alcohol or oils will dissolve it (also makes it easier to spread!), the gloves and paperclip idea sound good though :)

I personaly don`t bother using anything other than a knife and painful memories, a T spoon helps with the really thin chilis though.
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Old 01-28-2007, 08:37 AM   #15
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Quote:
Originally Posted by Claire
I find jalapenos to simply taste like green bell peppers. Without the heat, what is the point?
You are obviously not getting very hot peppers in that case. I have had ones like you describe and I have also had ones that would take the paint off a house even after deseeded and deveined. Sounds like you just have not found the really hot ones.
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Old 06-19-2010, 03:05 PM   #16
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I thought sure that I would be able to find a properly curved scalpel or exacto blade
that would handle the deveining of peppers handily and was sorely disappointed to
find that there were none offered. So, I am thinking that I will design my own with an
Exacto knife style handle with a looped wire on the end similar to the wire on a cheese
cutter . . . however, I like the paper clip idea mentioned . . . but I am thinking it would
have to be one of the smaller ones . . . I will definitely be looking into that . . .

. . . by the way, could somebody tell me what it is that I am supposed to put in the
"Title:" bar?
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Old 06-19-2010, 04:03 PM   #17
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Quote:
Originally Posted by twanger View Post
I thought sure that I would be able to find a properly curved scalpel or exacto blade
that would handle the deveining of peppers handily and was sorely disappointed to
find that there were none offered. So, I am thinking that I will design my own with an
Exacto knife style handle with a looped wire on the end similar to the wire on a cheese
cutter . . . however, I like the paper clip idea mentioned . . . but I am thinking it would
have to be one of the smaller ones . . . I will definitely be looking into that . . .

. . . by the way, could somebody tell me what it is that I am supposed to put in the
"Title:" bar?


Same kind of thing as you would put in the subject of an email - a short descriptive word or more to ID the topic of your post.

I use a melon baller to clean out jalapenos.
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Old 06-19-2010, 06:03 PM   #18
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oil also takes the "hot" off your hands. I use a knife and just touch the outside of the pepper with my fingers. I use the blade to cut out the ribs and seeds.
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