Kalmia wrote on Sun, 21 Nov 2010 13:37:55 -0800 (PST):

> Granted, it was over 40 years old, but hadn't seen that much
> duty. An occasional pineapple, maybe a London broil twice a
> year.... I know I can get along without it, but if the urge to
> buy one erupts, what would be a reliable knife? (Cuisinart is
> OUT, if you recall the recalcitrant waffle iron.) Thanks.

> I managed to finish the pineapple ok with a manual knife, but
> oh how I wish someone would invent a small and very sharp
> 'baller' to remove all those eyes. I tried my melon baller -
> not sharp enough, and a curved grapefruit knife - nix on that
> idea. Would those zigzag edge ballers do?

Pineapples can be expensive and it's hard to throw away edible portions
but perhaps those are best looked on as the cook's perquisites. I use a
device that screws down thro the pineapple and removes the core and
outside. I have to admit to chewing on the core and dissecting some of
the outside .

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not