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If I weren't so shy, I'd love to participate......

 

Ha! Sounds great. Rajas are a fine idea as they also help with the whole charring issue. And rajas with cotija cheese on a hot fresh tortilla is heaven.

 

I also wonder if anyone else caught Alton Brown preparing charred chiles. He makes a mistake so throroughly that I have trouble with anything else he says.

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Oh, yum! That made me lick the screen.

If I weren't so shy, I'd love to participate......   Ha! Sounds great. Rajas are a fine idea as they also help with the whole charring issue. And rajas with cotija cheese on a hot fresh tortilla is

i have a funny story about rajas. there's a small mexican grocery nearby us (we live in astoria, queens) and on weekends they have very good tamales. the best kind they've got is rajas con queso. l

I'm in, if somebody will tell me what the parameters are.

 

Could it be rajas con cebolla y crema instead of rajas con limón? I'll be glad to post a recipe.

 

And yeah, what did he do?

 

 

Cristina

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I hope you're sitting down because this is so shocking!!!!

 

After scrapping the charred skin of the chile, he insisted that you run the entire chile under plenty of cold, running water!

 

Actually, I bet there are good cooks who do this but he speaks in such absolutes that it frosts me. I would never do this myself.

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I hope you're sitting down because this is so shocking!!!!

 

After scrapping the charred skin of the chile, he insisted that you run the entire chile under plenty of cold, running water!

 

Actually, I bet there are good cooks who do this but he speaks in such absolutes that it frosts me. I would never do this myself.

:lol:

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After scrapping the charred skin of the chile, he insisted that you run the entire chile under plenty of cold, running water!

 

:lol:

 

Another vote for rajas con cebolla y crema. Or since we're charring/peeling anyway (NOT RINSING), maybe both?

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i usually char my chiles either on my cast iron griddle, which works perfect. Occasionally I will do them on my gas barbeque, but I have to watch that the flesh doesn't overcook.

The other method I have observed, in a few Mex. restaurants I have worked in, is the deep fried technique. Takes seconds and gives an even all round flesh removal that can be hard to duplicate on a griddle. The poblanos we get up here have all these nooks and crannies making it almost impossible to get an even char. On the other hand, the deep fry technique doesn't give you that nice hint of charring flavour I enjoy.

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The other method I have observed, in a few Mex. restaurants I have worked in, is the deep fried technique. Takes seconds and gives an even all round flesh removal that can be hard to duplicate on a griddle. The poblanos we get up here have all these nooks and crannies making it almost impossible to get an even char.

Bayliss suggests somwhere that brushing the chilies with oil helps to even out the cooking. Not sure I believe it.

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The other method I have observed, in a few Mex. restaurants I have worked in, is the deep fried technique. Takes seconds and gives an even all round flesh removal that can be hard to duplicate on a griddle.

Regarding the "even all 'round flesh removal" thing -- after I char and blister the peppers, I stick them into a plastic bag to steam for a few minutes and the peels slip right off.

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