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ĄPoblano!
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 |
Quote:
Food Tips: How to Roast Poblano Peppers |
?Poblano!
Todd > 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 That is the traditional way to skin all kinds of peppers(oftendone when they are to be used in a sauce, etc. You blacken them over a flame and then put them into a paper bagandshke a little and let wait. the skin then comes of with your fingers quite easily. I generally don't mind the skin so seldom do this. Poblanos are the traditinal pepper for chili rellanos or Mexican stuffed peppers, which i have never made,but have eaten:-) Poplanos(dried called Anchos) are mld for a chili, bu thave a little kick so can add a nice light punch to things like those scrambled eggs. Wendy |
?Poblano!
On 05/23/2013 02:56 PM, W. Baker wrote:
> Todd > 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 > > That is the traditional way to skin all kinds of peppers(oftendone when > they are to be used in a sauce, etc. You blacken them over a flame and > then put them into a paper bagandshke a little and let wait. the skin > then comes of with your fingers quite easily. I generally don't mind the > skin so seldom do this. Poblanos are the traditinal pepper for chili > rellanos or Mexican stuffed peppers, which i have never made,but have > eaten:-) Poplanos(dried called Anchos) are mld for a chili, bu thave a > little kick so can add a nice light punch to things like those scrambled > eggs. > > Wendy > Hi Wendy, Thank you! 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 |
ĄPoblano!
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' (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 |
?Poblano!
On Fri, 24 May 2013 11:36:08 -0700, Todd > wrote:
>On 05/23/2013 02:56 PM, W. Baker wrote: >> Todd > 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 >> >> That is the traditional way to skin all kinds of peppers(oftendone when >> they are to be used in a sauce, etc. You blacken them over a flame and >> then put them into a paper bagandshke a little and let wait. the skin >> then comes of with your fingers quite easily. I generally don't mind the >> skin so seldom do this. Poblanos are the traditinal pepper for chili >> rellanos or Mexican stuffed peppers, which i have never made,but have >> eaten:-) Poplanos(dried called Anchos) are mld for a chili, bu thave a >> little kick so can add a nice light punch to things like those scrambled >> eggs. >> >> Wendy >> > >Hi Wendy, > > Thank you! > > 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 Put the oven rack on the top slot, turn the oven to broil and place the peppers on a sheet of aluminum foil. Watch closely doesn't take long. |
?Poblano!
On 05/24/2013 12:10 PM, Opple0pćad wrote:
> On Fri, 24 May 2013 11:36:08 -0700, Todd > wrote: > >> On 05/23/2013 02:56 PM, W. Baker wrote: >>> Todd > 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 >>> >>> That is the traditional way to skin all kinds of peppers(oftendone when >>> they are to be used in a sauce, etc. You blacken them over a flame and >>> then put them into a paper bagandshke a little and let wait. the skin >>> then comes of with your fingers quite easily. I generally don't mind the >>> skin so seldom do this. Poblanos are the traditinal pepper for chili >>> rellanos or Mexican stuffed peppers, which i have never made,but have >>> eaten:-) Poplanos(dried called Anchos) are mld for a chili, bu thave a >>> little kick so can add a nice light punch to things like those scrambled >>> eggs. >>> >>> Wendy >>> >> >> Hi Wendy, >> >> Thank you! >> >> 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 > > > Put the oven rack on the top slot, turn the oven to broil and place > the peppers on a sheet of aluminum foil. Watch closely doesn't take > long. > Thank you! Unfortunately, no access to an oven. :'( |
?Poblano!
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. |
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?Poblano!
On 5/24/2013 11:35 PM, Opple0pćad 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. I love to puree them with some pre-sauteed garlic and onion and a little chicken broth. Makes an awesome sauce for enchiladas. -- Janet Wilder Way-the-heck-south Texas Spelling doesn't count. Cooking does. |
?Poblano!
On 05/24/2013 09:35 PM, Opple0pćad 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. > Hi Opple0pćad, :-) Combustion component and burning dust give my wife pretty bad asthma. So, no open flames or ovens to burn dust. She has a hard enough time with me burning butter. -T |
?Poblano!
On 05/25/2013 08:25 AM, Janet Wilder wrote:
> On 5/24/2013 11:35 PM, Opple0pćad 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. Do I even need them skinned? > > I love to puree them with some pre-sauteed garlic and onion and a little > chicken broth. Makes an awesome sauce for enchiladas. Thank you! -T |
ĄPoblano!
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' (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 |
?Poblano!
Todd > wrote:
: > : > 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 Don'tknow about that name. Most of the hot pepper eaters I know are women. Don't sell us females short and use that propane torch outside! Wendy-who uses anchos in soups to given them a gentle pick-up |
?Poblano!
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, Opple0pćad 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. -- Janet Wilder Way-the-heck-south Texas Spelling doesn't count. Cooking does. |
?Poblano!
On 05/25/2013 01:42 PM, 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, Opple0pćad 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. Hi Janet, Something went wrong. I cored it, cut it in half, pulled the seeds out, dunked the two halves into boiling salted water for three minutes, then stuck them in freezing cold water. 1) the skins did not come off 2) they tasted like a premium quality green bell pepper. No kick whatsoever. Even my wife thought there was no kick. What did I do wrong? -T chili rellenos sound so good too! |
ĄPoblano!
On 05/25/2013 06:54 AM, bigwheel wrote:
> Prob just slice up a little for a girly burger. > Hi Bigwheel, I ran the girly burger idea past the first/trophy wife. It is going to some selling. She is really sensitive to hot spices. When I told her who came up with the idea, she said, "I like Bigwheel. He's funny." -T |
?Poblano!
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, Opple0pćad 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. ;-) -- Nick, KI6VAV. Support severely wounded and disabled Veterans and their families: https://semperfifund.org https://www.woundedwarriorproject.org/ http://www.specialops.org/ http://www.helpforheroes.org.uk/ ~Semper Fi~ http://www.woundedwarriors.ca/ http://www.legacy.com.au/ ~Semper Fi~ |
?Poblano!
On 5/25/2013 9:31 PM, Todd wrote:
> On 05/25/2013 01:42 PM, 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, Opple0pćad 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. > > Hi Janet, > > Something went wrong. I cored it, cut it in half, pulled > the seeds out, dunked the two halves into boiling salted water > for three minutes, then stuck them in freezing cold water. > > 1) the skins did not come off > > 2) they tasted like a premium quality green bell pepper. > No kick whatsoever. Even my wife thought there was no kick. > > What did I do wrong? > > -T > > chili rellenos sound so good too! > > I would have dunked the whole pepper before cutting in boiling water for about 5 or 6 minutes. I've done this with bell peppers I wanted to cut up and freeze for later use. The *best* way to skin peppers is really to char them and put them in a bag as we discussed before. -- Janet Wilder Way-the-heck-south Texas Spelling doesn't count. Cooking does. |
?Poblano!
On 5/25/2013 9:31 PM, Todd wrote:
> 2) they tasted like a premium quality green bell pepper. > No kick whatsoever. Even my wife thought there was no kick. Peppers are like that. Some are hotter than others even within the exact same variety and size pepper. You can't tell until you eat it. There is something called the Scovill Scale that rates the hotness of peppers. Google for it. It will help you to find pepper with less heat. I don't do hot stuff either and I find I can handle poblanos and Anaheims fairly well. I also can deal with mild Hatch green chilis. -- Janet Wilder Way-the-heck-south Texas Spelling doesn't count. Cooking does. |
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ĄPoblano!
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' >> (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. |
?Poblano!
On 05/25/2013 09:05 PM, Janet Wilder wrote:
> On 5/25/2013 9:31 PM, Todd wrote: >> On 05/25/2013 01:42 PM, 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, Opple0pćad 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. >> >> Hi Janet, >> >> Something went wrong. I cored it, cut it in half, pulled >> the seeds out, dunked the two halves into boiling salted water >> for three minutes, then stuck them in freezing cold water. >> >> 1) the skins did not come off >> >> 2) they tasted like a premium quality green bell pepper. >> No kick whatsoever. Even my wife thought there was no kick. >> >> What did I do wrong? >> >> -T >> >> chili rellenos sound so good too! >> >> > I would have dunked the whole pepper before cutting in boiling water for > about 5 or 6 minutes. I've done this with bell peppers I wanted to cut > up and freeze for later use. That is what I get for looking it up on the web, instead of asking here. I underblanched. (You realize I actually "undercooked" something. Didn't think it possible.) > > The *best* way to skin peppers is really to char them and put them in a > bag as we discussed before. No doubt. I am afraid to bring the burn fumes back into the house (asthma). Thank you! -T |
?Poblano!
On 05/25/2013 09:08 PM, Janet Wilder wrote:
> On 5/25/2013 9:31 PM, Todd wrote: > >> 2) they tasted like a premium quality green bell pepper. >> No kick whatsoever. Even my wife thought there was no kick. > > > Peppers are like that. Some are hotter than others even within the > exact same variety and size pepper. You can't tell until you eat it. > > There is something called the Scovill Scale that rates the hotness of > peppers. Google for it. It will help you to find pepper with less heat. > > I don't do hot stuff either and I find I can handle poblanos and > Anaheims fairly well. I also can deal with mild Hatch green chilis. Hi Janet, Thank you! I am going to ask the guys in the market how to pick a hot Poblano. You make a good point about the hotness. The local CSA farm has a pepper, who's name I can not recall, that is bright red. Tastes like a red bell pepper. Unless it has stayed on the vine for a while. Then, it is some kind of hot. And, you can't tell them apart. The are exactly the same size and color. Not even the folks at the farm can tell them apart. (They warned me.) I bought four of them last year. Three were sweet. The forth and last one, oh my, oh my! I thought my head was going to come off! I had gotten pretty careless by the forth one too. -T |
?Poblano!
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, Opple0pćad 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! |
?Poblano!
On 5/26/2013 4:48 PM, Todd wrote:
> On 05/25/2013 09:05 PM, Janet Wilder wrote: >> On 5/25/2013 9:31 PM, Todd wrote: >>> On 05/25/2013 01:42 PM, 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, Opple0pćad 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. >>> >>> Hi Janet, >>> >>> Something went wrong. I cored it, cut it in half, pulled >>> the seeds out, dunked the two halves into boiling salted water >>> for three minutes, then stuck them in freezing cold water. >>> >>> 1) the skins did not come off >>> >>> 2) they tasted like a premium quality green bell pepper. >>> No kick whatsoever. Even my wife thought there was no kick. >>> >>> What did I do wrong? >>> >>> -T >>> >>> chili rellenos sound so good too! >>> >>> >> I would have dunked the whole pepper before cutting in boiling water for >> about 5 or 6 minutes. I've done this with bell peppers I wanted to cut >> up and freeze for later use. > > That is what I get for looking it up on the web, instead of > asking here. I underblanched. (You realize I actually > "undercooked" something. Didn't think it possible.) LOL! >> >> The *best* way to skin peppers is really to char them and put them in a >> bag as we discussed before. > > No doubt. I am afraid to bring the burn fumes back into the house > (asthma). > > Thank you! > > -T Does your Trophy Wife ever go out while you stay at home? That might be a good time to open all the windows, turn on all the vent fans and char a couple of peppers. :-) -- Janet Wilder Way-the-heck-south Texas Spelling doesn't count. Cooking does. |
?Poblano!
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, Opple0pćad 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) -- Janet Wilder Way-the-heck-south Texas Spelling doesn't count. Cooking does. |
?Poblano!
On Sat, 25 May 2013 10:25:30 -0500, Janet Wilder
> wrote: >On 5/24/2013 11:35 PM, Opple0pćad 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. > >I love to puree them with some pre-sauteed garlic and onion and a little >chicken broth. Makes an awesome sauce for enchiladas. You too? I love enchiladas with this type sauce. Ever have Jalapeno - stuffed with cream cheese - breaded - deep fried? Made fresh this is an excellent treat, appetizer, side dish. |
ĄPoblano!
On Sun, 26 May 2013 14:45:33 -0700, Todd > wrote:
>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. Hot peppers of any kind do really well growing in bucket gardens if people are limited for space. Try to use at least a five gallon bucket per plant. |
ĄPoblano!
On 05/26/2013 05:54 PM, Opple0pćad wrote:
> On Sun, 26 May 2013 14:45:33 -0700, Todd > wrote: > >> 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. > > > > Hot peppers of any kind do really well growing in bucket gardens if > people are limited for space. Try to use at least a five gallon > bucket per plant. > Thank you! |
?Poblano!
On 05/26/2013 03:26 PM, Janet Wilder wrote:
>>> >>> The *best* way to skin peppers is really to char them and put them in a >>> bag as we discussed before. >> >> No doubt. I am afraid to bring the burn fumes back into the house >> (asthma). >> >> Thank you! >> >> -T > > Does your Trophy Wife ever go out while you stay at home? That might be > a good time to open all the windows, turn on all the vent fans and char > a couple of peppers. :-) Hi Janet, Not really. Her allergies pretty much precludes that. She takes care of the home and the administrative part of our home based business. (Our customers love her and complain if they get me on the phone instead of her. She is very sweet and compassionate to our customers.) I wonder if there is a way to blanch something incorrectly and wind up burning it? -T |
?Poblano!
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, Opple0pćad 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 |
?Poblano!
On 05/26/2013 05:44 PM, Opple0pćad wrote:
>> I love to puree them with some pre-sauteed garlic and onion and a little >> >chicken broth. Makes an awesome sauce for enchiladas. > You too? I love enchiladas with this type sauce. Recipe! |
?Poblano!
On 5/26/2013 7:44 PM, Opple0pćad wrote:
> On Sat, 25 May 2013 10:25:30 -0500, Janet Wilder > > wrote: > >> On 5/24/2013 11:35 PM, Opple0pćad 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. >> > > >> I love to puree them with some pre-sauteed garlic and onion and a little >> chicken broth. Makes an awesome sauce for enchiladas. > > You too? I love enchiladas with this type sauce. I use the low carb, small tortillas for enchiladas. > Ever have Jalapeno - stuffed with cream cheese - breaded - deep fried? > > Made fresh this is an excellent treat, appetizer, side dish. > Jalapeno poppers. First time I had them was about 15 years ago in New Mexico. They are very popular appetizers in the chain restaurants. I can no longer eat hot jalepenos and we do try to avoid anything breaded because of the carbs, but if your meal plan can handle the carbs, those poppers are good. -- Janet Wilder Way-the-heck-south Texas Spelling doesn't count. Cooking does. |
?Poblano!
On 5/27/2013 2:40 AM, Todd wrote:
> On 05/26/2013 03:26 PM, Janet Wilder wrote: >>>> >>>> The *best* way to skin peppers is really to char them and put them in a >>>> bag as we discussed before. >>> >>> No doubt. I am afraid to bring the burn fumes back into the house >>> (asthma). >>> >>> Thank you! >>> >>> -T >> >> Does your Trophy Wife ever go out while you stay at home? That might be >> a good time to open all the windows, turn on all the vent fans and char >> a couple of peppers. :-) > > Hi Janet, > > Not really. Her allergies pretty much precludes that. She takes > care of the home and the administrative part of our home based > business. (Our customers love her and complain if they get me > on the phone instead of her. She is very sweet and compassionate > to our customers.) > > I wonder if there is a way to blanch something incorrectly > and wind up burning it? > > -T Can you use a gas grill? WalMart and other discount stores sell small, portable gas grills for under $30. They use propane cylinders that are pretty reasonable. We've had these little grills for years. They work every bit as well as the big ones. We travel a lot in RVs and we used them to grill chicken or steak for dinner so we don't have to eat out. -- Janet Wilder Way-the-heck-south Texas Spelling doesn't count. Cooking does. |
?Poblano!
On 5/27/2013 2:43 AM, Todd wrote:
> On 05/26/2013 05:44 PM, Opple0pćad wrote: >>> I love to puree them with some pre-sauteed garlic and onion and a little >>> >chicken broth. Makes an awesome sauce for enchiladas. >> You too? I love enchiladas with this type sauce. > > Recipe! * Exported from MasterCook * hatch green chile sauce Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons vegetable oil 1 large onion -- chopped 3 cloves garlic -- minced 2 tablespoons all-purpose flour 2 cups chopped roasted mild green chile -- preferably new mexican or anaheim, fresh or frozen 2 cups chicken stock 1 teaspoon salt 1 teaspoon ground coriander in a heavy saucepan, warm the oil over medium heat. add the onion and sauté until well softened, about 5 minutes. stir in the garlic and sauté for an additional minute, then add the flour and continue cooking for another 1 or 2 minutes. mix in the chile. pour in the stock and add the seasonings. bring the mixture to a boil. reduce the heat to a low simmer and cook for about 15 minutes, until thickened but still very pourable. Cuisine: "Mexican" - - - - - - - - - - - - - - - - - - - NOTES : serve warm with enchiladas or other dishes. the sauce keeps refrigerated, for about 5 days and freezes well. -- Janet Wilder Way-the-heck-south Texas Spelling doesn't count. Cooking does. |
?Poblano!
On 05/27/2013 06:42 AM, Janet Wilder wrote:
> On 5/27/2013 2:43 AM, Todd wrote: >> On 05/26/2013 05:44 PM, Opple0pćad wrote: >>>> I love to puree them with some pre-sauteed garlic and onion and a >>>> little >>>> >chicken broth. Makes an awesome sauce for enchiladas. >>> You too? I love enchiladas with this type sauce. >> >> Recipe! > > > * Exported from MasterCook * > > hatch green chile sauce > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 3 tablespoons vegetable oil > 1 large onion -- chopped > 3 cloves garlic -- minced > 2 tablespoons all-purpose flour > 2 cups chopped roasted mild green chile -- preferably > new mexican or anaheim, fresh or frozen > 2 cups chicken stock > 1 teaspoon salt > 1 teaspoon ground coriander > > in a heavy saucepan, warm the oil over medium heat. add the onion and > sauté until well softened, about 5 minutes. stir in the garlic and > sauté for an additional minute, then add the flour and continue cooking > for another 1 or 2 minutes. mix in the chile. pour in the stock and > add the seasonings. bring the mixture to a boil. reduce the heat to a > low simmer and cook for about 15 minutes, until thickened but still very > pourable. > > Cuisine: > "Mexican" > > - - - - - - - - - - - - - - - - - - - > > > NOTES : > serve warm with enchiladas or other dishes. the sauce keeps > refrigerated, for about 5 days and freezes well. Thank you! |
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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. |
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?Poblano!
On 05/27/2013 06:35 PM, Janet Wilder wrote:
> As you know I lived in an RV for 9 years and portable grills were all we > had. They were fine. They get hot enough to do anything I now do on my > 6 burner "Grillzilla" Grillzilla! <Grin> Sounds like a blast. Do you have a favorite sausage for the grill? -T Six burners! |
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