On 05/24/2013 12:10 PM, Opple0påad wrote:
> 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.
>

Thank you!

Unfortunately, no access to an oven. :'(