On 05/23/2013 02:56 PM, W. Baker wrote:
> Todd > wrote:
> : Hi All,
>
> : I has at the local Mexican Supermarket yesterday for my
> : weekly fix on Opuntia (Prickly Pear). I picked up a
> : Poblano (Ancho) pepper for experimentation. (I am
> : thinking of growing them this year.)
>
> : While in the check out line, the sweetest lady, who
> : had extreme trouble with English (didn't stop her, as I
> : said, "sweet"), told me how to prepare Poblanos.
>
> : As far as I could tell, she told me to roll them
> : through my burners flame. (My stove is electric.)
>
> : What did she mean? Is there something wrong with
> : the skins? Do they need to be burned off?
>
> : Is there some special way to prepare Poblanos?
>
> : Oh, and she told me to put them in my scrambled
> : eggs. Said they were delicious that way.
>
> : Many thanks,
> : -T
>
> That is the traditional way to skin all kinds of peppers(oftendone when
> they are to be used in a sauce, etc. You blacken them over a flame and
> then put them into a paper bagandshke a little and let wait. the skin
> then comes of with your fingers quite easily. I generally don't mind the
> skin so seldom do this. Poblanos are the traditinal pepper for chili
> rellanos or Mexican stuffed peppers, which i have never made,but have
> eaten:-) Poplanos(dried called Anchos) are mld for a chili, bu thave a
> little kick so can add a nice light punch to things like those scrambled
> eggs.
>
> Wendy
>

Hi Wendy,

Thank you!

Okay, I have burned butter twice and egg plant one. So this
is right up my alley. Any idea how to burn a Poblano with
an electric stove?

-T