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  • From: EarthNSky <erthnsky AT bellsouth.net>
  • To: homestead AT lists.ibiblio.org
  • Subject: Re: [Homestead] Skinning chilis
  • Date: Thu, 27 Aug 2009 18:51:35 -0400

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





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