On Thu, 19 Jul 2018 20:52:38 -0500, Terry Coombs >
wrote:

>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 .
>>>
>>> *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
>
> * 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 .

sometimes that is the temp of the oil that does that