On 05/27/2013 08:07 PM, bigwheel wrote:
> Todd;1836965 Wrote:
>> On 05/26/2013 12:15 PM, bigwheel wrote:-
>>
>> Todd;1836682 Wrote:-
>> 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' ('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-
>>
>> I think you need to tell that sissy girly girl to man up a
>> little..lol.-
>>
>> She says "truly funny dude!" She is still laughing!
>> -
>> Never heard of the milk deal but should work. The capsicum is fat
>> soluble and milk has a bunch of that..dont use the low fat milk..lol.
>> That is why when you get a good mouth scald water do not work too well
>> to quench the fire. Milk and butter help. Some highly smart Aggies at
>> A&M come up with a heatless Jap made especially for heat sensitive
>> yankees who buy their mild Picante sauce. Its called a TAM. You might
>> could find those at a well stocked yup fruit stand or whatever. The
>> normal Japs we get around here aint hot enough to worry about. Clean
>> out
>> the seeds and scrape the veins they are about like a bell pepper. It
>> takes somebody knowing what they are doing to make one hot enough to
>> worry about. I am waiting for the Aggies to come up with a heatless
>> Hab.
>> Those are packed with way more flavor than a jap. Just got to pay the
>> price to taste it. lol-
>>
>> Hi Bigwheel,
>>
>> Thank you!
>>
>> I was trying to figure out whether Poblanos are worth planting. We
>> are not suppose to plant till the second week in June, so I got a
>> little time.
>>
>> A heatless Hab. Now that would be something! :-)
>>
>> -T
>>
>> And the first/trophy is still chuckling in the background.
>
>
> They are mighty tasty and high priced to buy them in the store. Couldnt
> be any harder to grow than bell peppers and or tomatoes. They bound to
> tend to like nice hot weather. Now where a person can get the seedlings
> I aint sure. I dont recall seeing any for sale around here. Might have
> to sprout the seeds and go from there.
My local CSA farm is selling them. We are not suppose to (trans)plant
till the second week of June. I am going to pick up four cherry
tomatoes, two regular tomatoes, and a Poblano.