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  <video>
    <id>107</id>
    <category-id>392</category-id>
    <category-hierarchy>
      <category id="355">Food &amp; Drink</category>
      <category id="392" parent_id="355">Cooking Basics</category>
    </category-hierarchy>
    <easy-steps>true</easy-steps>
    <created-at>Mon, 03 Dec 2007 22:22:06 -0800</created-at>
    <filename>/system/videos/2/07/01/107.flv</filename>
    <tags>DIY, Instructional, tutorial, Do It Yourself, Tips, Essential Skills, Learn to, cut, slice, cutting, slicing, bell, pepper, vegetable, cook, chef, preparation, prepare, cooking techniques</tags>
    <title>How To Cut a Bell Pepper</title>
    <description>
      <![CDATA[Don't be discouraged by its crazy shape—a bell pepper can be tamed just like any other vegetable.]]>
    </description>
    <permalink>http://www.howcast.com/videos/107-How-To-Cut-a-Bell-Pepper</permalink>
    <edit-url>http://www.howcast.com/videos/107-How-To-Cut-a-Bell-Pepper/edit</edit-url>
    <state>approved</state>
    <duration>118</duration>
    <width>640</width>
    <height>480</height>
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    <rating>6</rating>
    <username>gchoi81</username>
    <thumbnail-url>http://img.howcast.com/system/thumbnails/107/Food.How_to_Cut_a_Bell_Pepper_SD_xxlarge_maintained_aspect.jpg</thumbnail-url>
    <views>4574</views>
    <overlay>
      <titlecard>false</titlecard>
      <steps>false</steps>
      <overlays>false</overlays>
    </overlay>
    <ingredients>
      <ingredient>
        <![CDATA[Water]]>
      </ingredient>
      <ingredient>
        <![CDATA[A clean cloth or paper towel]]>
      </ingredient>
      <ingredient>
        <![CDATA[A bell pepper]]>
      </ingredient>
      <ingredient>
        <![CDATA[A chef's knife]]>
      </ingredient>
      <ingredient>
        <![CDATA[And a cutting board]]>
      </ingredient>
      <ingredient>
        <![CDATA[A paring knife (optional)]]>
      </ingredient>
    </ingredients>
    <markers>
      <marker>
        <id>1087</id>
        <position>0</position>
        <timemarker>22</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/107/22.jpg</thumbnail-url>
        <title>Wash &amp; dry</title>
        <textile-text>
          <![CDATA[Wash and dry the bell pepper.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Wash and dry the bell pepper.</p>]]>
        </text>
      </marker>
      <marker>
        <id>1088</id>
        <position>1</position>
        <timemarker>26</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/107/26.jpg</thumbnail-url>
        <title>Position pepper</title>
        <textile-text>
          <![CDATA[In the center of the cutting board, lay the pepper on its side with the stem facing your knife-wielding hand.]]>
        </textile-text>
        <text>
          <![CDATA[<p>In the center of the cutting board, lay the pepper on its side with the stem facing your knife-wielding hand.</p>]]>
        </text>
      </marker>
      <marker>
        <id>1089</id>
        <position>2</position>
        <timemarker>33</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/107/33.jpg</thumbnail-url>
        <title>Grasp knife</title>
        <textile-text>
          <![CDATA[Grasp the knife in your dominant hand, holding the handle close to the blade with three fingers: your middle, ring, and pinkie. Curl your forefinger around one side of the blade while holding your thumb on the opposite side.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Grasp the knife in your dominant hand, holding the handle close to the blade with three fingers: your middle, ring, and pinkie. Curl your forefinger around one side of the blade while holding your thumb on the opposite side.</p>]]>
        </text>
      </marker>
      <marker>
        <id>1090</id>
        <position>3</position>
        <timemarker>47</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/107/47.jpg</thumbnail-url>
        <title>Cut off top</title>
        <textile-text>
          <![CDATA[Cut off the top of the bell pepper just below the curve under the stem, exposing the ribs and seeds inside the pepper.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Cut off the top of the bell pepper just below the curve under the stem, exposing the ribs and seeds inside the pepper.</p>]]>
        </text>
      </marker>
      <marker>
        <id>1091</id>
        <position>4</position>
        <timemarker>55</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/107/55.jpg</thumbnail-url>
        <title>Pop out stem</title>
        <textile-text>
          <![CDATA[Pop the stem out of this top portion and discard it. Set the leftover pepper aside to be cut up later.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Pop the stem out of this top portion and discard it. Set the leftover pepper aside to be cut up later.</p>]]>
        </text>
      </marker>
      <marker>
        <id>1092</id>
        <position>5</position>
        <timemarker>62</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/107/62.jpg</thumbnail-url>
        <title>Slice off other end</title>
        <textile-text>
          <![CDATA[Slice off the other end off the pepper, just below where it curves, and set it aside too.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Slice off the other end off the pepper, just below where it curves, and set it aside too.</p>]]>
        </text>
      </marker>
      <marker>
        <id>1093</id>
        <position>6</position>
        <timemarker>69</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/107/69.jpg</thumbnail-url>
        <title>Slice vertically</title>
        <textile-text>
          <![CDATA[Set the pepper upright on one end and use the tip of your blade to make one vertical slice on the side closest to you to open the pepper. Make sure not to cut the pepper in half—just slice through one side.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Set the pepper upright on one end and use the tip of your blade to make one vertical slice on the side closest to you to open the pepper. Make sure not to cut the pepper in half—just slice through one side.</p>]]>
        </text>
      </marker>
      <marker>
        <id>1094</id>
        <position>7</position>
        <timemarker>82</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/107/82.jpg</thumbnail-url>
        <title>Remove insides</title>
        <textile-text>
          <![CDATA[Turn the pepper on its side and cut along the inside, removing the seeds and thin whitish ribs, also called 'membranes'.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Turn the pepper on its side and cut along the inside, removing the seeds and thin whitish ribs, also called &#8216;membranes&#8217;.</p>]]>
        </text>
      </marker>
      <marker>
        <id>1095</id>
        <position>8</position>
        <timemarker>90</timemarker>
        <type>Tip</type>
        <thumbnail-url></thumbnail-url>
        <title></title>
        <textile-text>
          <![CDATA[If the ribs do not come out easily, use a pairing knife to remove them.]]>
        </textile-text>
        <text>
          <![CDATA[<p>If the ribs do not come out easily, use a pairing knife to remove them.</p>]]>
        </text>
      </marker>
      <marker>
        <id>1096</id>
        <position>9</position>
        <timemarker>95</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/107/95.jpg</thumbnail-url>
        <title>Flatten pepper</title>
        <textile-text>
          <![CDATA[Flatten the now-clean pepper, skin-side down, onto the cutting board, or cut it into two more manageable sections. You now have a clean slate of pepper—slice it any way you want!]]>
        </textile-text>
        <text>
          <![CDATA[<p>Flatten the now-clean pepper, skin-side down, onto the cutting board, or cut it into two more manageable sections. You now have a clean slate of pepper—slice it any way you want!</p>]]>
        </text>
      </marker>
      <marker>
        <id>1097</id>
        <position>10</position>
        <timemarker>106</timemarker>
        <type>Fact</type>
        <thumbnail-url></thumbnail-url>
        <title></title>
        <textile-text>
          <![CDATA[Red bell peppers are just green bell peppers that have stayed longer on the vine—they also boast much more beta-carotene than their green siblings.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Red bell peppers are just green bell peppers that have stayed longer on the vine—they also boast much more beta-carotene than their green siblings.</p>]]>
        </text>
      </marker>
    </markers>
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        <comment-count>5</comment-count>
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        <id>109</id>
        <title>How To Chiffonade</title>
        <views>2798</views>
        <type>HowcastGuide</type>
        <created-at>Mon, 03 Dec 2007 22:22:15 -0800</created-at>
        <rating>5</rating>
        <username>gchoi81</username>
        <description>
          <![CDATA[No, it's not some old-timey dance step. Or something draped over the lights in a brothel.  Chiffonade is a technique used to cut leafy vegetables and herbs into slender ribbons.]]>
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        <id>119</id>
        <title>How To Supr&#234;me a Citrus</title>
        <views>866</views>
        <type>HowcastGuide</type>
        <created-at>Mon, 03 Dec 2007 22:23:26 -0800</created-at>
        <rating>2</rating>
        <username>gchoi81</username>
        <description>
          <![CDATA[When you suprême a citrus fruit, you cut away all the skin, pith, and membranes, leaving the sections of the fruit intact. It's not suprêmely difficult, but it takes some care.]]>
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        <duration>124</duration>
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        <tags>DIY, Instructional, tutorial, Do It Yourself, Tips, Essential Skills, Learn to, supr&#234;me, citrus, fruit, skin, cut, peel, preparation, prepare, preparing, cooking techniques</tags>
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      <video>
        <category-id>392</category-id>
        <id>123</id>
        <title>How To Mince Cut Parsley</title>
        <views>1359</views>
        <type>HowcastGuide</type>
        <created-at>Mon, 03 Dec 2007 22:24:22 -0800</created-at>
        <rating>2</rating>
        <username>gchoi81</username>
        <description>
          <![CDATA[You could mince your words, take mincing steps, or make mince-meat out of an opponent.  But none of that will work on parsley—better use a mince cut.]]>
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        <duration>134</duration>
        <filename>http://media.howcast.com/system/videos/4/23/01/123.flv</filename>
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        <category-hierarchy>
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        <comment-count>0</comment-count>
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      </video>
      <video>
        <category-id>392</category-id>
        <id>125</id>
        <title>How To Chop Garlic</title>
        <views>2514</views>
        <type>HowcastGuide</type>
        <created-at>Mon, 03 Dec 2007 22:24:37 -0800</created-at>
        <rating>4</rating>
        <username>gchoi81</username>
        <description>
          <![CDATA[It's not just for repelling vampires anymore! Garlic's antibacterial properties are also said to drive away colds—but if you eat enough of it, you might be able to do both.]]>
        </description>
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        <duration>103</duration>
        <filename>http://media.howcast.com/system/videos/6/25/01/125.flv</filename>
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      <video>
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        <id>127</id>
        <title>How To Small Dice</title>
        <views>668</views>
        <type>HowcastGuide</type>
        <created-at>Mon, 03 Dec 2007 22:24:54 -0800</created-at>
        <rating>3</rating>
        <username>gchoi81</username>
        <description>
          <![CDATA[Cubing isn’t just for math geeks anymore.  Just ask your local sous-chef, who probably cubes more items in a single night than all the 10th graders in America.]]>
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        <duration>109</duration>
        <filename>http://media.howcast.com/system/videos/1/27/01/127.flv</filename>
        <tags>DIY, Instructional, tutorial, Do It Yourself, Tips, Essential Skills, Learn to, dice, cut, slice, chop, dicing, cutting, slicing, chopping, vegetables, small, little, food, chef, prepare, preparing, preparation, cooking techniques</tags>
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      <video>
        <category-id>392</category-id>
        <id>130</id>
        <title>How To Zest</title>
        <views>662</views>
        <type>HowcastGuide</type>
        <created-at>Mon, 03 Dec 2007 22:25:09 -0800</created-at>
        <rating>5</rating>
        <username>gchoi81</username>
        <description>
          <![CDATA[Citrus zest is loaded with fragrant oils and adds a zippy—and non-acidic—essence to baked goods, salad dressings, marinades, and more.]]>
        </description>
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        <duration>96</duration>
        <filename>http://media.howcast.com/system/videos/4/30/01/130.flv</filename>
        <tags>DIY, Instructional, tutorial, Do It Yourself, Tips, Essential Skills, Learn to, citrus, zest, fruit, marinade, salad, dressing, baked, oil, cooking techniques</tags>
        <category-hierarchy>
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        <comment-count>1</comment-count>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/130/Food.How_to_Zest_SD_xxlarge_maintained_aspect.jpg</thumbnail-url>
        <permalink>http://www.howcast.com/videos/130-How-To-Zest</permalink>
      </video>
      <video>
        <category-id>392</category-id>
        <id>131</id>
        <title>How To Chop an Onion</title>
        <views>61010</views>
        <type>HowcastGuide</type>
        <created-at>Mon, 03 Dec 2007 22:25:25 -0800</created-at>
        <rating>29</rating>
        <username>gchoi81</username>
        <description>
          <![CDATA[It’s sad we know, but try not to cry–that onion wants to be cut up and eaten. You’re just helping it fulfill its destiny.]]>
        </description>
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        <duration>182</duration>
        <filename>http://media.howcast.com/system/videos/5/31/01/131.flv</filename>
        <tags>DIY, Instructional, tutorial, Do It Yourself, Tips, Essential Skills, Learn to, chop, slice, cut, onion, vegetable, chopping, slicing, cutting, cooking technique</tags>
        <category-hierarchy>
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        <comment-count>4</comment-count>
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      </video>
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