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Los Rellenos!
http://www.seriouseats.com/2016/04/c...os-how-to.html
How to Master Flavorful Chiles Rellenos J. KENJI LÓPEZ-ALT I'm pretty sure that the only reason we used canned chilies back then is that it wasn't possible to get good fresh Poblano peppers in New York in the early '80s. That's not a problem anymore (and certainly not an issue near my current home in the Bay Area), and both my recipe and my technique have improved since those early can-based days. I've experimented with various chili-roasting methods and dozens of batter recipes and techniques, and I've finally nailed that salsa. Here's what I've learned. I sauté an onion in a little vegetable oil, add a big pinch of Mexican oregano, then add the pork, breaking it up with a wooden spoon and cooking it until it's heated through before adding it to my bowl of grated cheese. The hot pork helps the cheese melt just a bit, which makes the filling denser, stickier, and easier to place inside the chilies without falling apart. |
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Los Rellenos!
On Wednesday, April 27, 2016 at 12:37:34 PM UTC-6, Biz Cochito wrote:
> http://www.seriouseats.com/2016/04/c...os-how-to.html > > How to Master Flavorful Chiles Rellenos > J. KENJI LÓPEZ-ALT > > I'm pretty sure that the only reason we used canned chilies back then is > that it wasn't possible to get good fresh Poblano peppers in New York in > the early '80s. That's not a problem anymore (and certainly not an issue > near my current home in the Bay Area), and both my recipe and my > technique have improved since those early can-based days. I've > experimented with various chili-roasting methods and dozens of batter > recipes and techniques, and I've finally nailed that salsa. Here's what > I've learned. > > I sauté an onion in a little vegetable oil, add a big pinch of Mexican > oregano, then add the pork, breaking it up with a wooden spoon and > cooking it until it's heated through before adding it to my bowl of > grated cheese. The hot pork helps the cheese melt just a bit, which > makes the filling denser, stickier, and easier to place inside the > chilies without falling apart. You call that food? Ahahahahahahaha ==== |
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Los Rellenos!
On 4/27/2016 12:49 PM, Roy wrote:
> On Wednesday, April 27, 2016 at 12:37:34 PM UTC-6, Biz Cochito wrote: >> http://www.seriouseats.com/2016/04/c...os-how-to.html >> >> How to Master Flavorful Chiles Rellenos >> J. KENJI LÓPEZ-ALT >> >> I'm pretty sure that the only reason we used canned chilies back then is >> that it wasn't possible to get good fresh Poblano peppers in New York in >> the early '80s. That's not a problem anymore (and certainly not an issue >> near my current home in the Bay Area), and both my recipe and my >> technique have improved since those early can-based days. I've >> experimented with various chili-roasting methods and dozens of batter >> recipes and techniques, and I've finally nailed that salsa. Here's what >> I've learned. >> >> I sauté an onion in a little vegetable oil, add a big pinch of Mexican >> oregano, then add the pork, breaking it up with a wooden spoon and >> cooking it until it's heated through before adding it to my bowl of >> grated cheese. The hot pork helps the cheese melt just a bit, which >> makes the filling denser, stickier, and easier to place inside the >> chilies without falling apart. > > You call that food? Ahahahahahahaha > ==== I do. You cry crocodile tears over: "the total destruction of this forum", then attack a purely technique and recipe-based link. You look like a complete hypocrite roy boy. |
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Los Rellenos!
On Wednesday, April 27, 2016 at 1:10:03 PM UTC-6, Biz Cochito wrote:
> On 4/27/2016 12:49 PM, Roy wrote: > > On Wednesday, April 27, 2016 at 12:37:34 PM UTC-6, Biz Cochito wrote: > >> http://www.seriouseats.com/2016/04/c...os-how-to.html > >> > >> How to Master Flavorful Chiles Rellenos > >> J. KENJI LÓPEZ-ALT > >> > >> I'm pretty sure that the only reason we used canned chilies back then is > >> that it wasn't possible to get good fresh Poblano peppers in New York in > >> the early '80s. That's not a problem anymore (and certainly not an issue > >> near my current home in the Bay Area), and both my recipe and my > >> technique have improved since those early can-based days. I've > >> experimented with various chili-roasting methods and dozens of batter > >> recipes and techniques, and I've finally nailed that salsa. Here's what > >> I've learned. > >> > >> I sauté an onion in a little vegetable oil, add a big pinch of Mexican > >> oregano, then add the pork, breaking it up with a wooden spoon and > >> cooking it until it's heated through before adding it to my bowl of > >> grated cheese. The hot pork helps the cheese melt just a bit, which > >> makes the filling denser, stickier, and easier to place inside the > >> chilies without falling apart. > > > > You call that food? Ahahahahahahaha > > ==== > > I do. > > You cry crocodile tears over: "the total destruction of this forum", > then attack a purely technique and recipe-based link. > > You look like a complete hypocrite roy boy. See my previous posting. Get STUFFED!!! ==== |
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Los Rellenos!
On 4/27/2016 1:29 PM, Roy wrote:
>>>> I sauté an onion in a little vegetable oil, add a big pinch of Mexican >>>> oregano, then add the pork, breaking it up with a wooden spoon and >>>> cooking it until it's heated through before adding it to my bowl of >>>> grated cheese. The hot pork helps the cheese melt just a bit, which >>>> makes the filling denser, stickier, and easier to place inside the >>>> chilies without falling apart. >>> >>> You call that food? Ahahahahahahaha >>> ==== >> >> I do. >> >> You cry crocodile tears over: "the total destruction of this forum", >> then attack a purely technique and recipe-based link. >> >> You look like a complete hypocrite roy boy. > > See my previous posting. > Get STUFFED!!! > ==== > You not a very smart meat handler at all. |
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Los Rellenos!
On 4/27/2016 8:37 AM, Biz Cochito wrote:
> http://www.seriouseats.com/2016/04/c...os-how-to.html > > How to Master Flavorful Chiles Rellenos > J. KENJI LÓPEZ-ALT > > I'm pretty sure that the only reason we used canned chilies back then is > that it wasn't possible to get good fresh Poblano peppers in New York in > the early '80s. That's not a problem anymore (and certainly not an issue > near my current home in the Bay Area), and both my recipe and my > technique have improved since those early can-based days. I've > experimented with various chili-roasting methods and dozens of batter > recipes and techniques, and I've finally nailed that salsa. Here's what > I've learned. > > I sauté an onion in a little vegetable oil, add a big pinch of Mexican > oregano, then add the pork, breaking it up with a wooden spoon and > cooking it until it's heated through before adding it to my bowl of > grated cheese. The hot pork helps the cheese melt just a bit, which > makes the filling denser, stickier, and easier to place inside the > chilies without falling apart. One day we shall all eat rellenos in heaven. |
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Los Rellenos!
On 4/27/2016 4:28 PM, dsi1 wrote:
> On 4/27/2016 8:37 AM, Biz Cochito wrote: >> http://www.seriouseats.com/2016/04/c...os-how-to.html >> >> How to Master Flavorful Chiles Rellenos >> J. KENJI LÓPEZ-ALT >> >> I'm pretty sure that the only reason we used canned chilies back then is >> that it wasn't possible to get good fresh Poblano peppers in New York in >> the early '80s. That's not a problem anymore (and certainly not an issue >> near my current home in the Bay Area), and both my recipe and my >> technique have improved since those early can-based days. I've >> experimented with various chili-roasting methods and dozens of batter >> recipes and techniques, and I've finally nailed that salsa. Here's what >> I've learned. >> >> I sauté an onion in a little vegetable oil, add a big pinch of Mexican >> oregano, then add the pork, breaking it up with a wooden spoon and >> cooking it until it's heated through before adding it to my bowl of >> grated cheese. The hot pork helps the cheese melt just a bit, which >> makes the filling denser, stickier, and easier to place inside the >> chilies without falling apart. > > One day we shall all eat rellenos in heaven. Hee hee...I'm scarfing them down now while the getting is good. Cloud based rellenos can't possibly be very tasty... ;-) |
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Los Rellenos!
On 4/27/2016 12:40 PM, Biz Cochito wrote:
> On 4/27/2016 4:28 PM, dsi1 wrote: >> On 4/27/2016 8:37 AM, Biz Cochito wrote: >>> http://www.seriouseats.com/2016/04/c...os-how-to.html >>> >>> How to Master Flavorful Chiles Rellenos >>> J. KENJI LÓPEZ-ALT >>> >>> I'm pretty sure that the only reason we used canned chilies back then is >>> that it wasn't possible to get good fresh Poblano peppers in New York in >>> the early '80s. That's not a problem anymore (and certainly not an issue >>> near my current home in the Bay Area), and both my recipe and my >>> technique have improved since those early can-based days. I've >>> experimented with various chili-roasting methods and dozens of batter >>> recipes and techniques, and I've finally nailed that salsa. Here's what >>> I've learned. >>> >>> I sauté an onion in a little vegetable oil, add a big pinch of Mexican >>> oregano, then add the pork, breaking it up with a wooden spoon and >>> cooking it until it's heated through before adding it to my bowl of >>> grated cheese. The hot pork helps the cheese melt just a bit, which >>> makes the filling denser, stickier, and easier to place inside the >>> chilies without falling apart. >> >> One day we shall all eat rellenos in heaven. > > Hee hee...I'm scarfing them down now while the getting is good. > > Cloud based rellenos can't possibly be very tasty... > > ;-) I imagine food in heaven would have all of the taste we demand but none of the calories - not that it matters because we'll all be weightless. Well, maybe just 21 grams. |
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Los Rellenos!
On 4/27/2016 5:13 PM, dsi1 wrote:
>>>> I sauté an onion in a little vegetable oil, add a big pinch of Mexican >>>> oregano, then add the pork, breaking it up with a wooden spoon and >>>> cooking it until it's heated through before adding it to my bowl of >>>> grated cheese. The hot pork helps the cheese melt just a bit, which >>>> makes the filling denser, stickier, and easier to place inside the >>>> chilies without falling apart. >>> >>> One day we shall all eat rellenos in heaven. >> >> Hee hee...I'm scarfing them down now while the getting is good. >> >> Cloud based rellenos can't possibly be very tasty... >> >> ;-) > > I imagine food in heaven would have all of the taste we demand but none > of the calories - not that it matters because we'll all be weightless. > Well, maybe just 21 grams. LOL! Good one on the weights and measures. I'm ordering Turkish delight. |
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