Re: [CH] Chile Sauce and growing Poblano questions
Sue Bonar (sbonar@nmsu.edu)
Wed, 18 May 2011 11:39:32 -0600
Gard,
We don't really use poblanos for chile sauce or rellenos - that seems to
be a Northern NM and CA thing. Here's we use the Anaheims, Barker and
Sandia chiles! Chile sauce with the skins left in it tends to be a
marker of quality here, especially in restaurants - chile skin = low
quality.
Sue
On 5/17/2011 3:28 PM, Gard Meddaugh wrote:
> 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--
>