On Fri, 24 May 2013 11:36:08 -0700, Todd > wrote:

>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


Put the oven rack on the top slot, turn the oven to broil and place
the peppers on a sheet of aluminum foil. Watch closely doesn't take
long.