FoodBanter.com - View Single Post

Hank Rogers[_2_]

wrote:
> On Thu, 19 Jul 2018 19:15:18 -0500, Terry Coombs >
> wrote:
>
>> get a good even scorch on peppers and tomatoes ? I sorta-kinda scorched
>> and peeled 7 Anaheims for chiles rellenos for tonight's dinner , and I'm
>> not at all proud of the job I did . I used our gas range , held the
>> peppers over the flames with a pair of tongs . Just couldn't get a
>> decent even scorch . I came very near carrying them out to the shop and
>> using my forge/foundry burner ! Night before last I had the same
>> problems with tomatoes and jalapenos for a batch of salsa - still in
>> research mode on that one , still haven't found the flavor I'm looking
>> for .
>>
>> Tonight's chiles will be stuffed with some diced pork loin steak
>> that's been marinating in some white wine and spices for a few hours -
>> additional flavor will be provided by a fajita seasoning that I make
>>from scratch . Accompaniment will be provided by some Spanish Rice and
>> canned southwest-style white beans .
>
> Sounds great, I'd love to see it. I season pork with Penzys adobo
>

Popeye, yoose forgot to call him *LIAR* and *FAGGOT*