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[EarthNSky <erthnsky AT bellsouth.net>]

Thanks for the timely instructions, Sage.  As you can see, I've never
done this before.  I've always either eaten them fresh or pickled them.
 I love chili rellenos though....enough to grow poblanos...my adaptation
is that the meat is 60% venison and 30% beef and 10% pork.

B

Sage Austin | Eureka! Design wrote:
> I let them cool completely, as some of the final roasting happens in 
> the bag. If they are small the cooking sheet will help. Texas gets a 
> lot of hatch chilies from New Mexico this time of year and some of 
> the grocery stores roast them for you over a flame in this basket 
> they can crank around like those silly composting units. So you 
> probably could do them over an outdoor grill as well.
>
> --Sage
>
> EarthNSky wrote:
> > Ok, they are in the bag, cooling, but I must say that I have to 
> > modify this for the next batch.  My poblanos were small this year, 
> > like Baby Bells, and they kept falling through the rack.  My thirty
> >  year old range element doesn't broil evenly, so I will need to put
> >  the chilis on a roasting pan or pizza pan so that I can move them 
> > around a bit, both in the pan and in the oven space.  Do they have 
> > to cool completely, or just cool enough to handle?
> >
> > Has anyone else had a problem with peppers this year?
> >
> > I'm growing Anaheims, Serranos, and Poblanos. I've had low yields 
> > and low fruit size, small to medium plants.  It is not a lack of 
> > rain, but maybe a lack of heat?  This has been the coolest summer I
> >  can remember.  I'm not sure we even hit 95, let alone 100 this 
> > year.  The humidity has been lower, too. It has been overcast and 
> > cooler, almost tolerable.<g>  Very odd.  Reminds of the IceAgeNow 
> > guy, what's his name...  Oh well.  Robert Felix author of Not by 
> > Fire, But By Ice.  Yeah.
> >
> > B
> >
> >
> >
> > Sage Austin | Eureka! Design wrote:
> >
> > > Bev, we broil them in the oven (or toaster oven) until the skins
> > >  start getting browned, then put them in a paper bag and close it
> > >  up and let them cool in there. Once they are cool, we run them 
> > > under cold water and the skins come off. If you can find a way to
> > >  brown them all around on a stovetop, I suppose you could just 
> > > follow the rest of the steps. But if they don't get even heat the
> > >  skins may only come off of parts.
> > >
> > > --Sage Way Out in Texas with a Bone Dry Well
> > >
> > > EarthNSky wrote:
> > >
> > > > I've got some poblanos that I want to stuff, bake and freeze 
> > > > for later. Don't I need to skin them, and if so, do I recall 
> > > > that this can be done directly on the flat burners of an 
> > > > electric stove?  If so, if anyone has cooked peppers to skin 
> > > > directly on the stovetop, I'd like to hear about your 
> > > > experience.  Tips?  Directions?
> > > >
> > > > B
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--
Sleep well tonight, for somewhere in the ocean's depths, MY son is
protecting your freedom on the USS Key West, currently deployed
somewhere in the Pacific and/or Indian Ocean.  Go Navy!
EarthNSky Farm, NW Georgia, USA