On 4/27/2016 12:49 PM, Roy wrote:
> On Wednesday, April 27, 2016 at 12:37:34 PM UTC-6, Biz Cochito wrote:
>> http://www.seriouseats.com/2016/04/c...os-how-to.html
>>
>> How to Master Flavorful Chiles Rellenos
>> J. KENJI LÓPEZ-ALT
>>
>> I'm pretty sure that the only reason we used canned chilies back then is
>> that it wasn't possible to get good fresh Poblano peppers in New York in
>> the early '80s. That's not a problem anymore (and certainly not an issue
>> near my current home in the Bay Area), and both my recipe and my
>> technique have improved since those early can-based days. I've
>> experimented with various chili-roasting methods and dozens of batter
>> recipes and techniques, and I've finally nailed that salsa. Here's what
>> I've learned.
>>
>> I sauté an onion in a little vegetable oil, add a big pinch of Mexican
>> oregano, then add the pork, breaking it up with a wooden spoon and
>> cooking it until it's heated through before adding it to my bowl of
>> grated cheese. The hot pork helps the cheese melt just a bit, which
>> makes the filling denser, stickier, and easier to place inside the
>> chilies without falling apart.
>
> You call that food? Ahahahahahahaha
> ====

I do.

You cry crocodile tears over: "the total destruction of this forum",
then attack a purely technique and recipe-based link.

You look like a complete hypocrite roy boy.