On 5/26/2013 4:56 PM, Todd wrote:
> 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!

personally, I think they just taste better skinned.
Traditionally, every Mexican cook book and every local friend of Mexican
heritage skins their big peppers. The little ones, like jalapenos and
habaneros are not skinned, just diced (wearing disposable gloves if you
know what's best for your)

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.