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:
> >>>>>> 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)

My wife is Thai. We eat chiles of every variety. Poblanos are mostly
pan-fried, stuffed with cheese, pork, shrimp or combinations.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
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