I've got a bunch of grapes, with seeds. I need to seed them for a recipe. Cutting them in half and prying out the seeds with a paring knife makes me yearn for stringing beans. Any suggestions on how to get through this process faster?
If you just need the pulp (for pie, ice cream, jam, etc...) then cook them down and run them through a food strainer.
If you need them raw, or halved/skins on, then find a good audiobook...
I'd say this might be a good time to invest in a cherry pitter, as I'd assume it'd work on grapes, too.
Some things to try for speed :
And, when all else fails, but some seedless grapes, and save the seeded ones for snacking.