It is presently 23ยบ at the AllenS Fortress, and there are two robins in the front yard under a large red cedar tree. First sighting of the season. They'll have to eat berries because it will be a long time before a worm pokes it's head above ground.
Cute video. Grandma's hair is so dark it is sucking the light out of the room. Do you think she dyes her hair? (/sarcasm) Nice to see the younger kids learning from Grandma's years of experience.
Almost how I make my chili rellenos. Roast/char fresh Poblano chilies. Either over the BBQ or directly on the gas burners turning them with tongs. I hate chili rellenos made with those canned Anaheim (Ortega) chilies. They are insipid and it is such a disappointment to order in a restaurant and get canned. Gross. Fresh roasted is good for the weak who don't like the stronger Poblanos. But canned? Get out of here.
It looks like she left the seeds and guts of the chilies in? I take the seeds and stringy stuff out before stuffing because the Poblano seeds can be too much for most people.
I wish she had shown the stuffing process, though. Did she cube the cheese? Shred it and shape into logs? What? They missed one of the integral parts of the recipe.
Sweet video and nice nice people. NEXT Grandma makes Pork Chili Verde or Pozole (one of my faves) !!!! I hope.
She answers him but doesn't answer the question he asked. He still doesn't know why.
* we want to blister the skin but we don't want 'em cooked. * we want 'em to stay firm * when we put in the cheese, just put it over the ... * they won't come to pieces, they stay firm to hold the cheese * otherwise they won't be good, put int the deep fry.
Dude looks at the camera like, "See? She still didn't tell my why do we roast them.
It's like getting a straight answer out of my own mother. She would talk around the subject but seldom directly.
The skin is bitter. It's waxy and doesn't hold a coating, it's doesn't digest very well, they don't like it. it's roasted to blister, then sweated for moisture to loosen, so the thin layer can be peeled away in burnt patches, and roasting adds attractive flavor. It's okay if some is left on. You always have bits that don't get roasted and stick on.
They did pick out the centers and seeds but they didn't show that. And they used planks of cheese that are basically wrapped with roasted pepper more so than stuffed. Although rellano means stuffing or filling.
4 comments:
NEWS ALERT --
It is presently 23ยบ at the AllenS Fortress, and there are two robins in the front yard under a large red cedar tree. First sighting of the season. They'll have to eat berries because it will be a long time before a worm pokes it's head above ground.
Cute video. Grandma's hair is so dark it is sucking the light out of the room. Do you think she dyes her hair? (/sarcasm) Nice to see the younger kids learning from Grandma's years of experience.
Almost how I make my chili rellenos. Roast/char fresh Poblano chilies. Either over the BBQ or directly on the gas burners turning them with tongs. I hate chili rellenos made with those canned Anaheim (Ortega) chilies. They are insipid and it is such a disappointment to order in a restaurant and get canned. Gross. Fresh roasted is good for the weak who don't like the stronger Poblanos. But canned? Get out of here.
It looks like she left the seeds and guts of the chilies in? I take the seeds and stringy stuff out before stuffing because the Poblano seeds can be too much for most people.
I wish she had shown the stuffing process, though. Did she cube the cheese? Shred it and shape into logs? What? They missed one of the integral parts of the recipe.
Sweet video and nice nice people. NEXT Grandma makes Pork Chili Verde or Pozole (one of my faves) !!!! I hope.
He asks her why do we broil the peppers
She answers him but doesn't answer the question he asked. He still doesn't know why.
* we want to blister the skin but we don't want 'em cooked.
* we want 'em to stay firm
* when we put in the cheese, just put it over the ...
* they won't come to pieces, they stay firm to hold the cheese
* otherwise they won't be good, put int the deep fry.
Dude looks at the camera like, "See? She still didn't tell my why do we roast them.
It's like getting a straight answer out of my own mother. She would talk around the subject but seldom directly.
The skin is bitter. It's waxy and doesn't hold a coating, it's doesn't digest very well, they don't like it. it's roasted to blister, then sweated for moisture to loosen, so the thin layer can be peeled away in burnt patches, and roasting adds attractive flavor. It's okay if some is left on. You always have bits that don't get roasted and stick on.
They did pick out the centers and seeds but they didn't show that. And they used planks of cheese that are basically wrapped with roasted pepper more so than stuffed. Although rellano means stuffing or filling.
The Blue Bonnet restaurant down Broadway in Denver used to have the best chile rellenos back in the day.
Post a Comment