Re: [CH] Chile Sauce and growing Poblano questions

Gard Meddaugh (gardm@pacbell.net)
Wed, 18 May 2011 19:28:36 -0700 (PDT) 

Hi Sue,
 
  You packed a lot of info in a small space; thank you.  I'll continue to roast my chiles and peel them.
 
  We are a bit limited here by what is available and I find the Poblanos [Anaheims right behind them] are meaty, juicy and flavorful.  I like the chile flavor!
 
  Northern NM and Ca??  Maybe southern Colorado also.
 
  We had the good fortune in 2009 to follow the Santa Fé trail from Santa Fé into Colorado.  A highlight was a lunch in a cantina in San Miguel del Vado where I had a stuffed Sopapilla.  When asked what salsa I'd like I said "red on one end and green on the other".  The server said "Oh, Christmas"; I'd heard about that but was the first time I'd experienced it.  And I still remember the flavors; they call it comfort food and I'll second and third it!  
 
  cheers,
 
    Gard
 
 The beginning of wisdom is to call things by their right names.  --Chinese proverb--
 
 
 --- On Wed, 5/18/11, 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>, chile-heads@globalgarden.com
 > Date: Wednesday, May 18, 2011, 10:39 AM
 > 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
> >
 > >        Gard
 > >
 > >   The beginning of wisdom is to call
 > things by their right names.  --Chinese proverb--
 > >
 > 
 >