I recently purchased a "Piranha Peeler" made by Kuhn Rikon. It was claimed to peel peppers, peaches, and tomatoes without blanching. It looks like a regular potato peeler but it has serrated teeth for keeping the blade from slipping off smooth skins.

Well this new type peeler worked so well that I when back to Marshall's and purchased them for family and friends. It really does peel peppers, peaches, tomatoes, squash, cucumbers, carrots, and potatoes like a dream. Try it and you will be amazed how easy it peels those fruit and vegetables. It also produces thin slices really fast.

Dan

BTW, not meaning to hijack the thread, but I took your advice on cast iron: used a Norton Rapid Strip wheel to smooth off the cooking surfaces of some new Lodge items. Got them to nearly a mirror finish. Used some grapeseed oil to season, and brought it to near the smoke point (couldn't do it in the oven: bringing it to 550 didn't do anything but make a sticky layer). Put it in the gas grill outdoors, and it made a slick and tough layer, nearly nonstick by itself but with a little grease when cooking it's really slick, and as dark black as obsidian. And you're right: the slickness DOES make a difference in the cooking. Seared a couple of pieces of beef filet--nice crust formation.

You da man, Dan!!