On 7/19/2018 7:33 PM, U.S. Janet B. 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 .
>>
>> Â*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 . Dinner music by Willie Nelson and
>> friends .
> I don't know how to do a small batch differently. I'd put them on the
> grate of my gas grill. For end of season large batches, I fire up the
> Weber grill. When the coals are white I lay the peppers directly on
> the coals. You'll want leather gloves and long tongs for this job.
> http://s1171.photobucket.com/user/ge...db864.jpg.html
>
> Janet US

Â* Welding gloves and tongs ... they turned out pretty good , but next
time I'm going to use a coating that doesn't absorb so much grease .
What I used tonight was whipped egg whites with beaten yolks folded in
and it just really sucked it up .

--
Snag
Yes , I'm old
and crochety .
Get off my lawn !


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