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Old 01-09-2013, 06:45 PM posted to rec.food.cooking
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Default Charred 'Long Greens"


Today was the big day to prepare the peppers for winter. I've found
doing them directly on a bed of white coals works best and makes quick
work of large batches. (wear gloves)
They are charred and steaming away right now. The kitchen smells
divine.
I have another couple dozen peppers still on the plants. It will be
several weeks before they are ready. I hope the weather is nice then
so that I can do them outdoors.

http://s1171.photobucket.com/user/ge...tml?sort=3&o=0
or
http://tinyurl.com/nz2ex78

Janet US

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Old 01-09-2013, 07:50 PM posted to rec.food.cooking
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Default Charred 'Long Greens"

In article ,
says...
http://tinyurl.com/nz2ex78


what do you once once you've charred them?

Janet UK
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Old 01-09-2013, 07:58 PM posted to rec.food.cooking
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Default Charred 'Long Greens"

On Sun, 1 Sep 2013 19:50:02 +0100, Janet wrote:

In article ,
says...
http://tinyurl.com/nz2ex78


what do you once once you've charred them?

Janet UK

You put them in a bowl and cover with plastic wrap and allow them to
steam. When they are cool enough to handle, the black skin just slips
right off. Then you remove the stem and seeds. "I" freeze them
whole. I take 6 or so and roll them up in plastic wrap like a cigar.
Others here chop them first. The peppers are used for dishes like
Chili Verde
http://www.bing.com/images/search?q=...ures&FORM=IGRE
or http://tinyurl.com/q8748yz or enchilada sauce.
Janet US
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Old 01-09-2013, 08:39 PM posted to rec.food.cooking
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Default Charred 'Long Greens"

Got a recipe for the sausage and egg bake?

I happen to have plenty of both on hand at the moment.


"Janet Bostwick" wrote in message
...

Today was the big day to prepare the peppers for winter. I've found
doing them directly on a bed of white coals works best and makes quick
work of large batches. (wear gloves)
They are charred and steaming away right now. The kitchen smells
divine.
I have another couple dozen peppers still on the plants. It will be
several weeks before they are ready. I hope the weather is nice then
so that I can do them outdoors.

http://s1171.photobucket.com/user/ge...tml?sort=3&o=0
or
http://tinyurl.com/nz2ex78

Janet US



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Old 01-09-2013, 09:07 PM posted to rec.food.cooking
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Default Charred 'Long Greens"

On 9/1/2013 11:45 AM, Janet Bostwick wrote:

Today was the big day to prepare the peppers for winter. I've found
doing them directly on a bed of white coals works best and makes quick
work of large batches. (wear gloves)
They are charred and steaming away right now. The kitchen smells
divine.
I have another couple dozen peppers still on the plants. It will be
several weeks before they are ready. I hope the weather is nice then
so that I can do them outdoors.

http://s1171.photobucket.com/user/ge...tml?sort=3&o=0
or
http://tinyurl.com/nz2ex78

Janet US


Outstanding!


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Old 01-09-2013, 10:52 PM posted to rec.food.cooking
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Default Charred 'Long Greens"

On Sun, 1 Sep 2013 12:39:48 -0700, "Paul M. Cook"
wrote:

Got a recipe for the sausage and egg bake?

I happen to have plenty of both on hand at the moment.

snip
I really don't have a recipe, it is one of those things that I just
make when I have stale bread. Look on the 'Net for recipes for
Breakfast Casserole. For mine, I have cubed stale bread, cooked
breakfast sausage (in pieces) a little sauteed onion and sliced
mushroom, shredded cheddar (or whatever) chopped, frozen spinach
(wrung out), maybe a little chili-garlic sauce, 6 eggs beaten and some
milk. Oh, salt and pepper. Bake 350F for about 1 hour or until the
mixture puffs a bit. I think that's all. We eat it for dinner.
Sorry I can't give you measurements.
Janet US
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Old 01-09-2013, 11:09 PM posted to rec.food.cooking
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Default Charred 'Long Greens"


"Janet Bostwick" wrote in message
...
On Sun, 1 Sep 2013 12:39:48 -0700, "Paul M. Cook"
wrote:

Got a recipe for the sausage and egg bake?

I happen to have plenty of both on hand at the moment.

snip
I really don't have a recipe, it is one of those things that I just
make when I have stale bread. Look on the 'Net for recipes for
Breakfast Casserole. For mine, I have cubed stale bread, cooked
breakfast sausage (in pieces) a little sauteed onion and sliced
mushroom, shredded cheddar (or whatever) chopped, frozen spinach
(wrung out), maybe a little chili-garlic sauce, 6 eggs beaten and some
milk. Oh, salt and pepper. Bake 350F for about 1 hour or until the
mixture puffs a bit. I think that's all. We eat it for dinner.
Sorry I can't give you measurements.
Janet US


I can wing it.


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Old 02-09-2013, 04:53 AM posted to rec.food.cooking
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Default Charred 'Long Greens"

On Sun, 1 Sep 2013 22:22:48 -0500, Sqwertz
wrote:

On Sun, 01 Sep 2013 11:45:41 -0600, Janet Bostwick wrote:

Today was the big day to prepare the peppers for winter. I've found
doing them directly on a bed of white coals works best and makes quick
work of large batches. (wear gloves)
They are charred and steaming away right now. The kitchen smells
divine.
I have another couple dozen peppers still on the plants. It will be
several weeks before they are ready. I hope the weather is nice then
so that I can do them outdoors.

http://s1171.photobucket.com/user/ge...tml?sort=3&o=0
or
http://tinyurl.com/nz2ex78


I realized too late that I should have just placed the peppers right
on the coals. Works magnitudes quicker.

I'm sure you used a LONG pair of tongs for those and/or some sort of
gloves.

-sw


The results are almost instant. So much better than trying to blacken
them on the grill grate or in the oven under the broiler. This method
does a far better job. I didn't have to pick at bits and pieces of
black; I just grasped the whole pepper and slid the entire skin off.
Yes, indeedy, I used long tongs and leather work gloves. I was
fortunate that there was no breeze so I didn't have to dodge shifting
heat.
Janet US
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Old 02-09-2013, 08:29 PM posted to rec.food.cooking
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Default Charred 'Long Greens"

On Sun, 1 Sep 2013 22:22:48 -0500, Sqwertz
wrote:

On Sun, 01 Sep 2013 11:45:41 -0600, Janet Bostwick wrote:

[...]

http://s1171.photobucket.com/user/ge...tml?sort=3&o=0
or
http://tinyurl.com/nz2ex78


I realized too late that I should have just placed the peppers right
on the coals. Works magnitudes quicker.

I'm sure you used a LONG pair of tongs for those and/or some sort of
gloves.

-sw


I use the burner of the "turkey fryer" with a flame spreader. I works
pretty well and does not require maintaining the fire. The turkey
fryer, by the by, is never used for turkeys. It is my favorite tool
for wok cooking: very hot, very portable, and outside so that the oil,
odors, and heat stay out of the house.
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Old 02-09-2013, 09:23 PM posted to rec.food.cooking
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Default Charred 'Long Greens"

On Mon, 02 Sep 2013 14:29:57 -0500, B. Server
wrote:

On Sun, 1 Sep 2013 22:22:48 -0500, Sqwertz
wrote:

On Sun, 01 Sep 2013 11:45:41 -0600, Janet Bostwick wrote:

[...]

http://s1171.photobucket.com/user/ge...tml?sort=3&o=0
or
http://tinyurl.com/nz2ex78


I realized too late that I should have just placed the peppers right
on the coals. Works magnitudes quicker.

I'm sure you used a LONG pair of tongs for those and/or some sort of
gloves.

-sw


I use the burner of the "turkey fryer" with a flame spreader. I works
pretty well and does not require maintaining the fire. The turkey
fryer, by the by, is never used for turkeys. It is my favorite tool
for wok cooking: very hot, very portable, and outside so that the oil,
odors, and heat stay out of the house.


We never purchased a turkey fryer. You probably have more peppers
than I did if your fire needed to be maintained. Do you set up a
basket or grate for the peppers?
Janet US


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