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Pipe Smoker
Baroque Bloke
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quote:
Originally posted by Pipe Smoker:
quote:
Originally posted by Beancooker:
Chile rellenos. Stuff those peppers with cheese, dip in egg and pan fry. (Roast the skins off first with a plumbers torch).

What’s the point in roasting the skin off? When I cook poblanos I leave the skin on, and they’re delicious.

Furthermore, with many vegetables, the skin has nutrients not present in other parts.

I’m going to cook a mess of poblanos today.

Still no answer …


Serious about crackers
 
Posts: 9691 | Location: San Diego | Registered: July 26, 2014Reply With QuoteReport This Post
P220 Smudge
Frangas non Flectes
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Softer, imparts a different flavor that not doing it. Try it and see what you think.


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“There are plenty of good reasons for fighting, but no good reason ever to hate without reservation, to imagine that God Almighty Himself hates with you, too.”
 
Posts: 17879 | Location: Sonoran Desert | Registered: February 10, 2011Reply With QuoteReport This Post
tatortodd
Drill Here, Drill Now
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posted Hide Post
quote:
Originally posted by Pipe Smoker:
quote:
Originally posted by Pipe Smoker:
quote:
Originally posted by Beancooker:
Chile rellenos. Stuff those peppers with cheese, dip in egg and pan fry. (Roast the skins off first with a plumbers torch).

What’s the point in roasting the skin off? When I cook poblanos I leave the skin on, and they’re delicious.

Furthermore, with many vegetables, the skin has nutrients not present in other parts.

I’m going to cook a mess of poblanos today.

Still no answer …
I'm not beancooker, but can think of 2 reasons:
1. Peeling the skin is traditional for chile rellenos
2. The poblano's skin is a little tougher than other peppers. The good news is that once roasted the skin peels off easily and leaves behind the good flavored part.


Ego is the anesthesia that deadens the pain of stupidity

DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer.
 
Posts: 23940 | Location: Northern Suburbs of Houston | Registered: November 14, 2005Reply With QuoteReport This Post
john crusher
Member
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I get about 50#s of Hatch chili peppers every year and it is worth the trip to New Mexico!
I make my own chili "stew" and chili rellenos!
 
Posts: 397 | Registered: January 07, 2020Reply With QuoteReport This Post
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