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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 |
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Food Tips: How to Roast Poblano Peppers Last edited by bigwheel : 23-05-2013 at 10:49 PM |
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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 |
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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 |
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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 |
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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. |
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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. :'( |
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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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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. |
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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 |
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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 |
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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 |
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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 |
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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. |
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