I bought 5 giant dried anaheim peppers and I don't know how hot they
are nor how to use them. I have some mexican chorizo and refried
beans. I was thinking about making a falafel type of fried beans with
the chilies and scallions. Not sure if the fried bean balls should be
a topping for something with the chorizo or should be topped with
something. Also afraid they might be too hot for the kids.

--
Yours,
Dan S.
There are 10 kinds of people, those who can read binary and those who
can't.

DanS. > wrote:

>I bought 5 giant dried anaheim peppers and I don't know how hot they
>are nor how to use them.

They are the same basic variety as New Mexico chiles but if they
are sold as Anaheims they are (almost certainly) milder.

When you say dried, do you mean they are a dark red color rather
than green? Such peppers are used to make enchilada sauce,
or are intended to be ground up and used as chili powder.

Steve

Steve Pope added the following to the totality of all human wisdom on
7/29/2010 in writing
> DanS. > wrote:
>
>> I bought 5 giant dried anaheim peppers and I don't know how hot they
>> are nor how to use them.
>
> They are the same basic variety as New Mexico chiles but if they
> are sold as Anaheims they are (almost certainly) milder.
>
> When you say dried, do you mean they are a dark red color rather
> than green? Such peppers are used to make enchilada sauce,
> or are intended to be ground up and used as chili powder.
>
> Steve

They're dehydrated. They seem like they'll still have a lot of their
essential oils.

--
Yours,
Dan S.
There are 10 kinds of people, those who can read binary and those who
can't.

Chester wrote:

>> I bought 5 giant dried anaheim peppers and I don't know how hot they
>> are nor how to use them. I have some mexican chorizo and refried
>> beans. I was thinking about making a falafel type of fried beans with
>> the chilies and scallions. Not sure if the fried bean balls should be
>> a topping for something with the chorizo or should be topped with
>> something. Also afraid they might be too hot for the kids.
>
>
> They're mildly hot, are usually called new mexican and is the pepper
> of choice to make rellenos.

You must have missed the word "dried" in the first sentence. It's certainly
an understandable error; I'm sure your attention was elsewhere. What, was
the little girl squirming around when you were trying to concentrate?

Bob

On Jul 29, 9:12*am, DanS.
> wrote:
> I bought 5 giant dried anaheim peppers and I don't know how hot they
> are nor how to use them. *I have some mexican chorizo and refried
> beans. *I was thinking about making a falafel type of fried beans with
> the chilies and scallions. *Not sure if the fried bean balls should be
> a topping for something with the chorizo or should be topped with
> something. *Also afraid they might be too hot for the kids.
>
> --
> Yours,
> Dan S.
> There are 10 kinds of people, those who can read binary and those who
> can't.

since the chile's are dried, either grind them up, or soak them in
boiling water for about half an hour, strain out the water, save it if
you choose to do so (perhaps freeze it for a future use) take what's
left and clean out the stems, etc., and use the softened chile's mixed
in with your beans.

harriet in azusa (15 miles directly east of pasadena, ca)

"DanS." > wrote in message
...
>I bought 5 giant dried anaheim peppers and I don't know how hot they are
>nor how to use them. I have some mexican chorizo and refried beans. I was
>thinking about making a falafel type of fried beans with the chilies and
>scallions. Not sure if the fried bean balls should be a topping for
>something with the chorizo or should be topped with something. Also afraid
>they might be too hot for the kids.

Very mild pepper usually. Not a whole lot hotter than a bell unless they've
been left on the plant for a very long time. They taste a lot like a bell
but with a little tang.

Paul

critters & me in azusa, ca added the following to the totality of all
human wisdom on 7/29/2010 in writing
> On Jul 29, 9:12*am, DanS.
> > wrote:
>> I bought 5 giant dried anaheim peppers and I don't know how hot they
>> are nor how to use them. *I have some mexican chorizo and refried
>> beans. *I was thinking about making a falafel type of fried beans with
>> the chilies and scallions. *Not sure if the fried bean balls should be
>> a topping for something with the chorizo or should be topped with
>> something. *Also afraid they might be too hot for the kids.
>>
>> --
>> Yours,
>> Dan S.
>> There are 10 kinds of people, those who can read binary and those who
>> can't.
>
> since the chile's are dried, either grind them up, or soak them in
> boiling water for about half an hour, strain out the water, save it if
> you choose to do so (perhaps freeze it for a future use) take what's
> left and clean out the stems, etc., and use the softened chile's mixed
> in with your beans.
>
> harriet in azusa (15 miles directly east of pasadena, ca)

So, I blended them with onion soup mix (sorry), tomatoes, cilantro,
lemon/lime, salt/pepper, corriander, paprika. Added some to the beans,
bound with flour/egg, and fried. Will leave chorizo in casing (I'm
thinking dumb butcher, but hey, it may work), cut up and cover all with
some version of remaining sauce w/sour cream.

More like a croquette than a falafel imho (of course, I've never had
falafel).

--
Yours,
Dan S.
--
AMANDA: You are the only young man that I know of who ignores the fact
that the future becomes the present, the present the past, and the past
turns into everlasting regret if you don't plan for it!

TOM: I will think that over and see what I can make of it.

- The Glass Menagerie

Stu wrote:
>
> On Thu, 29 Jul 2010 12:12:00 -0400, DanS.
> > wrote:
>
> >I bought 5 giant dried anaheim peppers and I don't know how hot they
> >are nor how to use them. I have some mexican chorizo and refried
> >beans. I was thinking about making a falafel type of fried beans with
> >the chilies and scallions. Not sure if the fried bean balls should be
> >a topping for something with the chorizo or should be topped with
> >something. Also afraid they might be too hot for the kids.
>
> They're mildly hot, are usually called new mexican and is the pepper
> of choice to make rellenos.

Anaheims are *never* called New Mexican here in NM! Never! They are
imposters, descended from New Mexican varieties LOL. They are only the
choice to make chiles rellenos by those who have no access to chiles
poblanos, which are more well suited.

"DanS." wrote:
>
> Steve Pope added the following to the totality of all human wisdom on
> 7/29/2010 in writing
> > DanS. > wrote:
> >
> >> I bought 5 giant dried anaheim peppers and I don't know how hot they
> >> are nor how to use them.
> >
> > They are the same basic variety as New Mexico chiles but if they
> > are sold as Anaheims they are (almost certainly) milder.
> >
> > When you say dried, do you mean they are a dark red color rather
> > than green? Such peppers are used to make enchilada sauce,
> > or are intended to be ground up and used as chili powder.
> >
> > Steve
>
> They're dehydrated. They seem like they'll still have a lot of their
> essential oils.
>
>

Depends on how old they are and how they've been stored. Those oils
dissipate fairly quickly.
Rub a finger over the chiles and taste the finger. That will tell you
something about how much of the oils are still there.

Arri London > wrote:

>Anaheims are *never* called New Mexican here in NM! Never! They are
>imposters, descended from New Mexican varieties LOL.

Well, I think technically NM chiles are a sub-variety of the Anaheim
variety. Although I suppose this may spawn a bit of debate.


Steve

On Jul 29, 11:15*am, (Steve Pope) wrote:
> DanS. > wrote:
> >I bought 5 giant dried anaheim peppers and I don't know how hot they
> >are nor how to use them. *
>
> They are the same basic variety as New Mexico chiles but if they
> are sold as Anaheims they are (almost certainly) milder.
>
True. Anaheims are wussified NuMex Big Jims.
>
> Steve

--Bryan

Steve Pope wrote:
>
> Arri London > wrote:
>
> >Anaheims are *never* called New Mexican here in NM! Never! They are
> >imposters, descended from New Mexican varieties LOL.
>
> Well, I think technically NM chiles are a sub-variety of the Anaheim
> variety. Although I suppose this may spawn a bit of debate.
>
> Steve

Not likely. It would be harder to breed to increased capsaicin versus
breeding to decreased capsaicin (as in Anaheims) level.

In article >, Arri London >
wrote:

> Not likely. It would be harder to breed to increased capsaicin versus
> breeding to decreased capsaicin (as in Anaheims) level.

Do you think that canned ones would be milder and easier to work with?
I've never made chile relleno's and have been considering it with canned
green or anaheim peppers.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

On Jul 30, 9:08*pm, Omelet > wrote:
> In article >, Arri London >
> wrote:
>
> > Not likely. It would be harder to breed to increased capsaicin versus
> > breeding to decreased capsaicin (as in Anaheims) level.
>
> Do you think that canned ones would be milder and easier to work with?
> I've never made chile relleno's and have been considering it with canned
> green or anaheim peppers.

Jeez. Why would anyone use canned chilies in the Summer? As far as
"easier to work with," a vibrator is easier than going out and
procuring a real man too.

I didn't want to put the effort into real chiles rellenos, so I relied
on the tried and true Steely Can.

It's bad taste to laugh at your own jokes, right?

> --
> Peace! Om

--Bryan

In article
>,
Food Snob® > wrote:

> On Jul 30, 9:08*pm, Omelet > wrote:
> > In article >, Arri London >
> > wrote:
> >
> > > Not likely. It would be harder to breed to increased capsaicin versus
> > > breeding to decreased capsaicin (as in Anaheims) level.
> >
> > Do you think that canned ones would be milder and easier to work with?
> > I've never made chile relleno's and have been considering it with canned
> > green or anaheim peppers.
>
> Jeez. Why would anyone use canned chilies in the Summer?

'cause I don't feel like scorching and peeling the damned things?

> As far as
> "easier to work with," a vibrator is easier than going out and
> procuring a real man too.

So how is Brenda, your inflatable doll holding up Bryan? ;-)

>
> I didn't want to put the effort into real chiles rellenos, so I relied
> on the tried and true Steely Can.

Ok.

>
> It's bad taste to laugh at your own jokes, right?
>
Not in your case dear. It's normal. <g>

>
> --Bryan
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

Omelet > wrote:

> Food Snob® > wrote:

>> Jeez. Why would anyone use canned chilies in the Summer?

>'cause I don't feel like scorching and peeling the damned things?

Moreover, because there are no fresh chilis in the summer. They
don't come in until September or October.

Steve

In article >,
(Steve Pope) wrote:

> Omelet > wrote:
>
> > Food Snob® > wrote:
>
> >> Jeez. Why would anyone use canned chilies in the Summer?
>
> >'cause I don't feel like scorching and peeling the damned things?
>
> Moreover, because there are no fresh chilis in the summer. They
> don't come in until September or October.
>
> Steve

Canned hatches are actually quite nice.
I see another photography session when I actually try this. <g>

And they'd fit in the fry daddy, but I'm more likely to try this in the
skillet.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On Jul 31, 2:59*am, (Steve Pope) wrote:
> Omelet > wrote:
> > Food Snob® > wrote:
> >> Jeez. *Why would anyone use canned chilies in the Summer? *
> >'cause I don't feel like scorching and peeling the damned things?
>
> Moreover, because there are no fresh chilis in the summer. *They
> don't come in until September or October.

I live in St. Louis, and my first green chilies were ready in June.
Where the heck do you have to wait until September? Don't your
supermarkets carry fresh chilies?
>
> Steve

--Bryan

On 7/30/2010 9:08 PM, Omelet wrote:
> Do you think that canned ones would be milder and easier to work with?
> I've never made chile relleno's and have been considering it with canned
> green or anaheim peppers.
>

Om, I have only used fresh anaheims to make chili relleno. After I
roast the peppers, I have to be careful and not let them steam too long,
or the peppers get too soft. The stores here in Louisiana do have
peppers, but it seems like we had a wider variety in Texas. HEB carries
them, but that store is 45 minutes away.

B

On 7/31/2010 10:54 AM, Omelet wrote:
> There are always fresh Anaheims and Poblanos at the local HEB.
> I'm just not sure how I could easily toast and peel them. I guess I
> could use the weed torch.<g>
>

Most of the time I use poblanos, but I did use anaheims once. I will
torch them using the gas grill, removing the grate if I have to. I have
not made them in forever.

B

Food Snob® > wrote:

>On Jul 31, 2:59*am, (Steve Pope) wrote:

>> Moreover, because there are no fresh chilis in the summer. *They
>> don't come in until September or October.

>I live in St. Louis, and my first green chilies were ready in June.
>Where the heck do you have to wait until September? Don't your
>supermarkets carry fresh chilies?

Some chiles from somewhere in the world are available year round
(although they are often starting to shrivel from too much storage.)
Local chiles in either Northern California or New Mexico do
not appear in quantity until September. Some ripen in August
but are not as good. October, November, and even December
seem to be the good chile months around here. I usually
don't bother to make a chile verde until that time of year.

Canned Anaheims, like canned tomatoes are a useful product but
of secondary quality. Frozen chiles can be about as good as
fresh.

Steve

Steve

Omelet wrote:
>
> In article >, Arri London >
> wrote:
>
> > Not likely. It would be harder to breed to increased capsaicin versus
> > breeding to decreased capsaicin (as in Anaheims) level.
>
> Do you think that canned ones would be milder and easier to work with?
> I've never made chile relleno's and have been considering it with canned
> green or anaheim peppers.
> --
> Peace! Om
>

The 'Old El Paso' brand tinned chiles are very mild. We also get
Alberson's brand tinned chiles for TMU, who is a chile wimp The
tinned chiles are very soft as well...wouldn't recommend them for chiles
rellenos.

Try fresh poblanos if you can get them. They aren't normally very hot
around here. They tend to run larger than any Anaheim type.

Food Snob® wrote:
>
> On Jul 31, 2:59 am, (Steve Pope) wrote:
> > Omelet > wrote:
> > > Food Snob® > wrote:
> > >> Jeez. Why would anyone use canned chilies in the Summer?
> > >'cause I don't feel like scorching and peeling the damned things?
> >
> > Moreover, because there are no fresh chilis in the summer. They
> > don't come in until September or October.
>
> I live in St. Louis, and my first green chilies were ready in June.
> Where the heck do you have to wait until September? Don't your
> supermarkets carry fresh chilies?
> >
> > Steve
>
> --Bryan

The New Mexico type don't come until August. They might be delayed this
year.

Omelet wrote:
>
> In article >,
> (Steve Pope) wrote:
>
> > Omelet > wrote:
> >
> > > Food Snob® > wrote:
> >
> > >> Jeez. Why would anyone use canned chilies in the Summer?
> >
> > >'cause I don't feel like scorching and peeling the damned things?
> >
> > Moreover, because there are no fresh chilis in the summer. They
> > don't come in until September or October.
> >
> > Steve
>
> Canned hatches are actually quite nice.

The 'Hatch' brand aren't from Hatch, NM. Just saying

> I see another photography session when I actually try this. <g>
>
> And they'd fit in the fry daddy, but I'm more likely to try this in the
> skillet.
> --

Omelet wrote:
>
> In article >,
> Ema Nymton > wrote:
>
> > On 7/30/2010 9:08 PM, Omelet wrote:
> > > Do you think that canned ones would be milder and easier to work with?
> > > I've never made chile relleno's and have been considering it with canned
> > > green or anaheim peppers.
> > >
> >
> > Om, I have only used fresh anaheims to make chili relleno. After I
> > roast the peppers, I have to be careful and not let them steam too long,
> > or the peppers get too soft. The stores here in Louisiana do have
> > peppers, but it seems like we had a wider variety in Texas. HEB carries
> > them, but that store is 45 minutes away.
> >
> > B
>
> There are always fresh Anaheims and Poblanos at the local HEB.
> I'm just not sure how I could easily toast and peel them. I guess I
> could use the weed torch. <g>

Put them on the outside grill, or under the kitchen grill/broiler, or
directly over the kitchen gas fire. Roast until they are brown/black and
blistered all over. Put into a Pyrex bowl and cover with plastic
clingfilm. Let steam for about 10 minutes. By then they are cool enough
to peel and disembowel.

>
> Fresh peppers are available around here year round.
>
> Just thought it'd be easier to use the canned Hatch. They come whole and
> they are very good.
> --
>

They are too mild to be interesting. ;P

Sycophant wrote about Anaheim chiles:

> I'm wondering about simply blanching and peeling them like I do
> tomatoes. I've never tried it.

I think you should try it. You might learn a valuable lesson.

Bob

Sycophant wrote about roasting chiles:

> All my appliances are electric.
> And I don't own a gas grill.
>
> A wood fire would likely work. <g>
> I could use that little hibachi maybe.

If you have a chimney starter, load it up with wood and fire it up. It'll
create a kind of jet blast suitable for roasting chiles.

Bob

In article >,
Omelet > wrote:

> All my appliances are electric.
> And I don't own a gas grill.

As Mr. London suggested, put them under the broiler in your oven. My
appliances are electric too. I actually bought a gas torch to do the job
many years ago. Then I learned that the broiler does better. Just keep
an eye on them and rotate as one area becomes charred more than you
think it ought to. Also use the bowl with plastic wrap mentioned
above-thread. It ain't as easy as canned chiles, but it's more
rewarding, and the flavor is better IMO. It's intimidating at first, but
you'll find out that it's no big deal. You don't have to get off every
last bit of skin. Just do your best.
Your confidence will improve with just a couple of broilings. Chiles
aren't that expensive. Try it with one first and adjust method as
necessary. My two cents.

leo

Leo wrote:

> As Mr. London suggested, put them under the broiler in your oven.

Now you've done it! Arri has spent years trying to be gender-neutral, and
you undid all that assiduous effort with one little "Mr."

Bob

On Sat, 31 Jul 2010 23:51:40 -0700, "Bob Terwilliger"
> wrote:

> Arri has spent years trying to be gender-neutral, and
> you undid all that assiduous effort with one little "Mr."

What a kick in the teeth. As far as the name "Arri" (two r's), look
it up. It's an obscure spelling of a boy's name, but I had a girl
friend in high school whose name was spelled Michael (nickname:
Mickey) so there ya go. We're still a male based language so we use
male pronouns when we don't know or are unsure of sex because "it" is
just a little too neutral. I suppose Leo could have said M. London,
but that is a male title in French. Whatever. It's not the end of
the world and Arri will live.

--

Forget the health food. I need all the preservatives I can get.

In article >,
sf > wrote:

> On Sat, 31 Jul 2010 23:51:40 -0700, "Bob Terwilliger"
> > wrote:
>
> > Arri has spent years trying to be gender-neutral, and
> > you undid all that assiduous effort with one little "Mr."
>
> What a kick in the teeth. As far as the name "Arri" (two r's), look
> it up. It's an obscure spelling of a boy's name, but I had a girl
> friend in high school whose name was spelled Michael (nickname:
> Mickey) so there ya go. We're still a male based language so we use
> male pronouns when we don't know or are unsure of sex because "it" is
> just a little too neutral. I suppose Leo could have said M. London,
> but that is a male title in French. Whatever. It's not the end of
> the world and Arri will live.

I'm sure he'll do just fine.

--
Dan Abel
Petaluma, California USA

In article >,
"Bob Terwilliger" > wrote:

> Leo wrote:
>
> > As Mr. London suggested, put them under the broiler in your oven.
>
> Now you've done it! Arri has spent years trying to be gender-neutral, and
> you undid all that assiduous effort with one little "Mr."

I ass-umed. If I offended anyone, I apologize. It was unintentional.

leo

Omelet wrote:
>
> In article >, Arri London >
> wrote:
>
> > Put them on the outside grill, or under the kitchen grill/broiler, or
> > directly over the kitchen gas fire. Roast until they are brown/black and
> > blistered all over. Put into a Pyrex bowl and cover with plastic
> > clingfilm. Let steam for about 10 minutes. By then they are cool enough
> > to peel and disembowel.
>
> All my appliances are electric.
> And I don't own a gas grill.
>
> A wood fire would likely work. <g>
> I could use that little hibachi maybe.
> --


Got a blow torch?

Leonard Blaisdell wrote:
>
> In article >,
> Omelet > wrote:
>
> > All my appliances are electric.
> > And I don't own a gas grill.
>
> As Mr. London suggested, put them under the broiler in your oven. My
> appliances are electric too. I actually bought a gas torch to do the job
> many years ago.

LOL just suggested that Om use a blow torch.


>Then I learned that the broiler does better.

It would but ours is floor-level which makes it a pain to use.

We use the gas grill.

>Just keep
> an eye on them and rotate as one area becomes charred more than you
> think it ought to. Also use the bowl with plastic wrap mentioned
> above-thread. It ain't as easy as canned chiles, but it's more
> rewarding, and the flavor is better IMO. It's intimidating at first, but
> you'll find out that it's no big deal. You don't have to get off every
> last bit of skin. Just do your best.
> Your confidence will improve with just a couple of broilings. Chiles
> aren't that expensive. Try it with one first and adjust method as
> necessary. My two cents.
>
> leo


A bit of char makes them taste better anyway.

sf wrote:
>
> On Sat, 31 Jul 2010 23:51:40 -0700, "Bob Terwilliger"
> > wrote:
>
> > Arri has spent years trying to be gender-neutral, and
> > you undid all that assiduous effort with one little "Mr."
>
> What a kick in the teeth. As far as the name "Arri" (two r's), look
> it up. It's an obscure spelling of a boy's name, but I had a girl
> friend in high school whose name was spelled Michael (nickname:
> Mickey) so there ya go. We're still a male based language so we use
> male pronouns when we don't know or are unsure of sex because "it" is
> just a little too neutral. I suppose Leo could have said M. London,
> but that is a male title in French. Whatever. It's not the end of
> the world and Arri will live.
>


True enough. What difference can anyone's gender possibly make online
anyway LOL.

Omelet wrote:
>
> In article >,
> Leonard Blaisdell > wrote:
>
> > In article >,
> > Omelet > wrote:
> >
> > > All my appliances are electric.
> > > And I don't own a gas grill.
> >
> > As Mr. London suggested, put them under the broiler in your oven. My
> > appliances are electric too. I actually bought a gas torch to do the job
> > many years ago. Then I learned that the broiler does better. Just keep
> > an eye on them and rotate as one area becomes charred more than you
> > think it ought to. Also use the bowl with plastic wrap mentioned
> > above-thread. It ain't as easy as canned chiles, but it's more
> > rewarding, and the flavor is better IMO. It's intimidating at first, but
> > you'll find out that it's no big deal. You don't have to get off every
> > last bit of skin. Just do your best.
> > Your confidence will improve with just a couple of broilings. Chiles
> > aren't that expensive. Try it with one first and adjust method as
> > necessary. My two cents.
> >
> > leo
>
> Ok. Now that I have that toaster oven (with a broil setting), I might
> try it. Thanks! Probably do Poblanos as they are readily available and
> nice and big.
> --


Haven't tried using the toaster oven, but it should work. Wipe it out
afterwards though. There will be spluttering. Cut into each chile prior
to roasting it to avoid explosions

Leonard Blaisdell wrote:
>
> In article >,
> "Bob Terwilliger" > wrote:
>
> > Leo wrote:
> >
> > > As Mr. London suggested, put them under the broiler in your oven.
> >
> > Now you've done it! Arri has spent years trying to be gender-neutral, and
> > you undid all that assiduous effort with one little "Mr."
>
> I ass-umed. If I offended anyone, I apologize. It was unintentional.
>
> leo

No apology necessary. You have a 1-in-3 chance of being correct

Omelet wrote:
>
> In article >, Arri London >
> wrote:
>
> > Try fresh poblanos if you can get them. They aren't normally very hot
> > around here. They tend to run larger than any Anaheim type.
>
> Yes. Likely easier to stuff!
> I'm wondering about simply blanching and peeling them like I do
> tomatoes. I've never tried it.
> --


Nonononononono! Roast and peel is the only way to go. Blanching will
remove too much flavour.

"Arri London" > ha scritto nel messaggio >

> True enough. What difference can anyone's >gender possibly make online>
> anyway LOL.

As far as I can see it only decides which slangy language physical parts
Sheldon will indulge in and whether Bob T will accuse you of pedofilia or
drug addiction.

Giusi wrote:

> As far as I can see it only decides which slangy language physical parts
> Sheldon will indulge in and whether Bob T will accuse you of pedofilia or
> drug addiction.

Not so: I will also accuse men of drug addiction. Well, substance abuse, at
any rate. Andy is one good example.

Bob