i do skin side up as well, but with tomatoes specially way ripe ones i do skin side down. meat gets too mushed up.
i do skin side up as well, but with tomatoes specially way ripe ones i do skin side down. meat gets too mushed up.
You guys are all weird.
Starting this harvest I'm a starving startling artist/
Lyrical arsonist it's arduous spitting this smartest arsenic/
im with rick on this one, right when i started my apprenticeship i got yelled at harshly many times for cutting peppers skin side up i got told im ******* retarded and that im going to **** my knife up by doing that. and since then i always cut them skin side down and i agree with the chef who yelled at me if you cutting peppers in a professional enviroment and doing bulk amounts it really dulls your knife out cutting against the skin. but thats just my opinion.
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