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Post by lagatta on Aug 5, 2014 20:32:15 GMT
I bought some really nice poblano peppers at the market. Had never prepared these, and all cooking sites said the waxy skin had to be removed. It also said to wash and dry the pepper (duh!) and then oil it before grilling it. I did that with one of my poblanos, but it disintegrated by the time the skin was even a bit charred. So then I did some more as I usually do peppers - no oil - and after a sojurn in a plastic bag, It was simple to zip off the skin.
So far, the ones I've prepared have had very little heat, but an excellent flavour, and they are a very pretty dark green.
I made what many people called a "chile", "chili" or "chilli" though certainly not an authentic Mexican or Texan dish, with minced bison, the poblanos, some small red beans and other vegetables and herbs. Not having it tonight.
I imagine that Bixa and Don Cuevas, and perhaps others, will have some advice about poblanos.
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Post by lola on Aug 5, 2014 21:14:12 GMT
My first experience with poblanos was at a family reunion, with my Texan cousins seeding, 1/2" slicing, and sauteeing a big pile of them from their garden, to go in fajitas for 80. I helped prep the peppers, and they showed me their trick of rubbing the insides of juiced lemon rinds to remove the capsaicin oils, prevent burning sensation.
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Post by Don Cuevas on Aug 5, 2014 23:07:29 GMT
Chiles are often mislabeled in supermarket vegetable departments north of the Río Grande. Perhaps what you bought were not true chiles Poblanos, but a similar variety. Chiles Poblanos are thick fleshed.
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Post by lagatta on Aug 6, 2014 0:21:10 GMT
The ones I prepared properly are thick fleshed and looked exactly like your photo.
I didn't buy them at a supermarket, but at Jean-Talon Market, a large public market. I buy very few fresh vegetables at supermarkets in the summertime; the market is closer to me than any major supermarket is. That is deliberate, of course.
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Post by Don Cuevas on Aug 6, 2014 16:18:37 GMT
Lagatta, thus I it is odd that the chile disintegrated so readily.
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Post by bixaorellana on Aug 11, 2014 3:59:18 GMT
Lola, that's a nifty tip about the lemon rinds. Never knew that.
LaGatta, sounds as though the oil must have created the disintegration problem, somehow making the flesh cook too quickly. Glad you decided to revert to the tried & true method.
I've had many batches of poblanos that were heatless, but have had others that were downright fiery. I made a bunch chiles rellenos once with overly wimpy poblanos. My mother asked if they were hot & I said no, more like bell peppers. Wouldn't you know that she got the one in the batch that was incendiary.
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Post by lagatta on Aug 11, 2014 21:39:16 GMT
Mine were a bit hotter than bell peppers (what isn't?) but no hotter than several slightly-hot European (wimpy) pepper cultivars. Imagine you swapped peppers with your mother?
Yes, it was a good thing I only followed those idiotic directions with one pepper. I have been grilling red peppers for decades.
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