"Terry Coombs" wrote in message news
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 .


Snag
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I don't like spicy food but you had me at Willie Nelson)