On 4/27/2016 12:40 PM, Biz Cochito wrote:
> On 4/27/2016 4:28 PM, dsi1 wrote:
>> On 4/27/2016 8:37 AM, 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.
>>
>> One day we shall all eat rellenos in heaven.
>
> Hee hee...I'm scarfing them down now while the getting is good.
>
> Cloud based rellenos can't possibly be very tasty...
>
> ;-)

I imagine food in heaven would have all of the taste we demand but none
of the calories - not that it matters because we'll all be weightless.
Well, maybe just 21 grams.