On 05/25/2013 08:15 PM, Nick Cramer wrote:
> Janet Wilder > wrote:
>> On 5/25/2013 12:27 PM, Todd wrote:
>>> On 05/25/2013 08:25 AM, Janet Wilder wrote:
>>>> On 5/24/2013 11:35 PM, Opple0påad wrote:
>>>>> On Fri, 24 May 2013 14:00:57 -0700, Todd >
>>>>> wrote:
>>>>>
>>>>>> Thank you!
>>>>>>
>>>>>> Unfortunately, no access to an oven. :'(
>>>>>
>>>>> Are you living in an assisted living facility?
>>>>>
>>>>> You can also use a toaster oven.
>
>>>> I have a gas grill on my patio. I char them on the grill then put
>>>> them into a plastic baggie until they are cool enough to peel.
>>>
>>> In my situation, would blanching them work? I would miss
>>> the smoky flavor, but the skins would come off.
>>
>> Blanching then a dip in ice water would work to peel them, but you would
>> miss the smokey flavor. Can you char them in the broiler?
>>
>>> Do I even need them skinned?
>>
>> Yes, you do. Even for chili rellenos, you need to skin them.
>
> I've had poblanos (pasillas) both ways. Skin doesn't bother me. ;-)
>

Okay guys, I don't know what I am doing. Why skin them? Texture?
Inquiring minds want to know!