Re: [CH] Chile Sauce and growing Poblano questions
Gard Meddaugh (gardm@pacbell.net)
Tue, 17 May 2011 14:28:00 -0700 (PDT)
Sue, Dave, Mike & All,
Wikipedia says: "A cang yi (sometimes chinois) is a conical sieve with an extremely fine mesh" and I'm sure my mother had one at some time.
Sue, thanks for the word from New Mexico. I always roast my poblanos to make posole or green-chile stew. The tamale makers I know just toast, boil and grind the dried chiles; I'm glad to know this bothers others also. I don't think we get enuf heat here to turn the poblanos red.
My signature does rather fit in with the subject.
cheers,
Gard
The beginning of wisdom is to call things by their right names. --Chinese proverb--
--- On Tue, 5/17/11, Sue Bonar <sbonar@nmsu.edu> wrote:
> From: Sue Bonar <sbonar@nmsu.edu>
> Subject: Re: [CH] Chile Sauce and growing Poblano questions
> To: "Gard Meddaugh" <gardm@pacbell.net>
> Cc: chile-heads@globalgarden.com
> Date: Tuesday, May 17, 2011, 10:50 AM
> Hi Gard,
> The way the red chile sauce is traditionally made here in
> Las Cruces, NM is with the dried red chile pods. Yes they
> are boiled, mostly to soften them up and reconstitute them a
> bit. You run them through the blender, using the water you
> boiled them in to liquefy them in the blender as needed.
> After that, I always run them through a conical shaped
> contraption that is similar in function to a food mill,
> which separates the skins and seeds out from the sauce. I
> don't remember what it's called, but it's a necessity around
> here, and they always pop up in stores during the chile
> season. You're right about skipping this step - it leaves
> all the skin & seed pieces in the sauce, and for us,
> it's not good.
>
> While the red chile sauce from the dried pods is good, we
> really favor the sauce made with fresh red chiles that have
> been roasted. The sauce is made the same way, but you skip
> the boiling step. Just remove the stems and throw them in
> the blender, then through the food mill. Obviously there's a
> lot more 'meat' on the fresh chiles, and the flavor is
> fantastic - it has a bit of sweetness to the
d pods.
>
> Hope that's helps you some!
> Sue
>
> On 5/15/2011 9:10 PM, Gard Meddaugh wrote:
> > Hi All,
> >
> > I have a couple of questions that I hope someone can
> help me with.
> >
> > Mark's site has a link to a Red Chile Sauce that
> suggests boiling dried red chiles then running them thru a
> blender. The few times I have done this, I have held
> them down with a spatula and pulled the meat off with
> another spatula. I roast my fresh chiles to get the
> "coat" off and am bothered by the idea of eating the coat
> with the chile sauce. Has anyone experience with this;
> how much difference does it make with the dried chiles??
> >
> > My Poblanos went in about 5" tall and are now about 8"
> tall. They are tiny and cute and have BB sized buds on
> them. Would it make any difference to clip off the
> buds now??
> >
> > cheers,
> >
> > Gard hopin' we have a summer this
> year in the south S.F. Bay Area.
> >
> >
> > The beginning of wisdom is to call things by their
> right names. --Chinese proverb--
>
>