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Less than perfect vegetables: when to keep or toss?

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Less than perfect vegetables: when to keep or toss?

MaspethMaven | Mar 6, 2007 04:37 PM

Tonight I ran into an unfortunate situation. While prepping to make sausage and peppers, I ran into:

1) an onion with a soft brown layer midway into the onion on the horizontal axis, but only half way through it on the vertical axis

2) a red pepper that was unblemished outside, but when cut open showed a prominent pale green membrane, and some black spotting, rather like mold.

I ended up throwing away the onion and trimming away the unsightly parts of the pepper. I'm still typing, so I imagine I'll be fine. So here's the think, at what point do you decide to keep or toss?

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