On 05/26/2013 03:30 PM, Janet Wilder wrote:
> 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)
>

Hi Janet,

Exactly the information I am after. Thank you!

-T