On 05/25/2013 06:54 AM, bigwheel wrote:
> Todd;1836462 Wrote:
>> 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' ('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
>
> Sounds like you got some good peppers. There are directions in the link
> for charring them in an electric oven on broil sitting on a cookie sheet
> seems like. Are you saying you only have the cook top maybe? That could
> get a bit messy. If all else fails head to Wally World and snag a
> propane braising torch. Thats how Wolfgang Puck does it..most
> likely..lol. Mama should not get lit up too bad..just use the peppers
> sparingly till you get a handle on the heat levels. About the only time
> they make me break a sweat is putting a whole split one on a burger.
> Prob just slice up a little for a girly burger.

Hi Bigwheel,

Thank you!

"propane braising torch": interesting. I wonder if ...

A customer told me to soak Jalapenos in milk for 10 minutes to
rid the fire. Maybe for a "girly burger"?

-T