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Old 07-06-2005, 06:00 PM   #11
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ps8, if you get that one, will you post about it? i've been eyeing the same one.
elf, that's a good idea. i hadn't thought of using one for olives. i get these Sicilian olives and kalamatas a lot and they have pits.
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Old 11-27-2005, 10:53 AM   #12
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I have one of these works Great!

http://www.chefscatalog.com/catalog/...ter&item=93600
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Old 06-26-2008, 07:22 PM   #13
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"HOORAY FOR THE CHERRY PITTER!!" she shouts from the mountain tops. I always wanted to get one and finally gave in over the winter when there are no cherries.

Just got my first bag of the summer and hooooweeee that pitter is not the pits at all! It's the berries! For sure. I thought it would tear the little fruits to shreds but you can hardly see the little hole. What a special snack. Now I should try out one of these fabulous cherry recipes that came up in the DC search for this thread...
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Old 06-26-2008, 09:22 PM   #14
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I have couple. One el chippo and one fancy that doesn't work so well. I need and use it evry year when cheries are in season I make cherry preserve and need to get rid of pits. Without trying there is really no way to tell if it will work or not. For sure there is no way to tell if you will use it or not.
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Old 07-02-2008, 05:57 PM   #15
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I have one. Sort of.

It's basically just a pair of tongs with a metal "poker" on one end and a little area for the cherry to rest in. Insert cherry, push down, out comes the pit. One by one.

I use cherries a lot in my cooking (pork, venison, baked goods). One would think I'd just get a mill pitter, but alas.
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Old 07-02-2008, 09:06 PM   #16
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I use a chop stick. Remove the stem and push the chop stick into the indentation.
Chop sticks are free...how much for the one in WS?
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