50个体育ople Try to Chop & Deseed a Pepper

(sniffing)

It's that time of season.

(triumphant choral singing)

Alright. I hate this.

What is it?

I would call this a bell pepper.

My girlfriend, she's from Australia,

she calls it a capsicum.

Actually funny enough in Australia we call them capsicums.

I don't know if she's right or not.

Deseed it.

What's deseed?

(sighing)

That's fine, I got it.

I'm just gonna go for it.

I've never touched one of these.

(opera singing)

Alright, perfect.

We're gonna just cut through the middle.

(chopping)

I'm just gonna rip it.

(opera singing)

And I think,

(banging)

this is the technical way to do it.

(opera singing)

Rest of these guys out.

(opera singing)

This smells, oooh.

(fake crying)

(opera singing)

So what do I do after I deseed it?

(opera music)

你看到这张表吗?

A few seeds in there.

This has gotta be right.

If it's wrong I don't want to be right, you know.

(opera music)

This is a mess.

(opera singing)

Someone taught me how to do this in January,

and I (blowing) don't remember.

So what you do is take this part out.

(classical music)

Like a pumpkin.

这切成两半。

(chopping)

I like to cut around the edges.

(classical music)

And then this inside part, you can just pull.

(classical music)

What I do is I cut out the PIF.

(classical music)

And then just jammy going on like this

and make long thin strips.

(classical music)

I know there's like a fancy way to do it.

Cut this off, like most parties tops are optional.

(chopping)

We're going to cut a little bit more off that bottom.

(classical music)

Lay it out flat.

(classical music)

We're going to just slice this up.

(classical music)

And we are sliced.

Uh huh, it's a work of art, right here.

(fast classical music)

So just like any other vegetable,

find yourself a flat side so your vegetable's

not rolling around when you cut.

I'm going to trim the bottom here.

Basically you have natural seams

so you can see this sort of has a square shape.

And I'm going to follow those natural seams

as my divider and work my way down the pepper

getting rid of the core.

Inside of the pepper you'll have some white,

this is the PIF.

We want to remove it.

Going to come in with my paring knife and

trim that right out just like that

making a horizontal stroke.

Once I have that removed then I'm simply going to

come through.

You'll find it's much easier to slice a pepper

with the skin side down.

If I put the skin up, the knife has a tendency

to kind of bounce off of the skin because the flesh

underneath is much softer than the skin.

So, skin side down and straight through,

just like that.

(classical music)

Guys, this is hard.

(classical music)