On 05/23/2013 02:46 PM, bigwheel wrote:
> Todd;1836224 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
>
> Several ways to do it. Charred and blistered on an open flame works well
> such as with gas bbq grill then throw them in a paper sack and seal them
> up right quick. After a bit they start steaming themselves the skin gets
> slimey and the pepper gets slimey and it peels off sorta..lol. Same
> trick can be done with a propane hand torch. Here is link showing how to
> do it in an electric oven. Now once they turn red they turn themselves
> into Ancho's. What color is yours? They are wonderful as a topping for
> baked potatoes. Not that folks in this section seem to be able to eat
> such stuff. Throw some on your burger or sandwich. Very good like that
> too. Indispensable for good cheesy squash casseroles..homininy
> casseroles..green chili..green enchiladas..stews etc etc. Might be good
> with chocolate cake..just aint tried it..lol.
>
> 'Food Tips: How to Roast Poblano Peppers' (http://tinyurl.com/odetagm)
Hi Bigwheel,
Thank you!
My Poblanos are shiny dark green. They have that look and feel
when you hold them in your hand of exciting things to come that only
a cook understands.
My wife is very sensitive to hot pepper, but if fine with Ancho,
so this sound like a perfect match up.
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