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| That does look good, + a semi-easy prep meal. |
| Posts: 4241 | Location: Austin,Texas | Registered: 08 April 2006 |
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| Ann, I will try roasting jalapeños next time I grow some. I usually just dry my Hatch Big Jims and poblanos. Hadn't heard of roasting jalapeños but I don't know why not. Do you peel them when you pull them out of the freezer like you would a Hatch?
There is hope, even when your brain tells you there isn’t. – John Green, author
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| Bill, all of your pepper varieties would be good roasted. No, I don't peel jalapenos but I do remove the seeds. These have all been sliced in half lengthwise and gutted. You do not have to do that, you can leave them whole. Have not noticed and issues say with a tough skin. Not sure on other varieties as I lean towards mild peppers. I'm hoping for a better upcoming growing season. My jalapenos and anahiems (same as hatch) did not do well in our excessive heat and they got buggy. Aphids were insane. Just put your fresh peppers on the grill when you are grilling some meat. I do normally cut them up when I use them for the most part. ~Ann |
| Posts: 19169 | Location: The LOST Nation | Registered: 27 March 2001 |
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| Your dealing Ann, the jalapeño on top would really give that some great flavor! |
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| I used to be able to eat those jalapeños like candy + still love the taste, but my stomach can't deal with it any more. As Guy Clark said, It all goes down so easy, but the next day is hell. I have stopped using jalapeños in my tuna noodle casserole also as my daughter-in-law, who is from Mexico City, thinks it is too hot. |
| Posts: 4241 | Location: Austin,Texas | Registered: 08 April 2006 |
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| If you still get the same flavor, then that's the way to go. |
| Posts: 4241 | Location: Austin,Texas | Registered: 08 April 2006 |
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| quote: Originally posted by Norman Conquest: If you still get the same flavor, then that's the way to go.
I promise you there are some real delicious varieties out there. No heat. One of them is called "Fooled You". Yum. ~Ann |
| Posts: 19169 | Location: The LOST Nation | Registered: 27 March 2001 |
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| I'll try that. |
| Posts: 4241 | Location: Austin,Texas | Registered: 08 April 2006 |
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| well, I like my tuna noodle casserole, but then , I did NOT teach Linda to cook as she is not good at it, in all honesty in the 13 years we have been together, she has cooked 2 times; both eggs that typewrite was still runny. No thank you. I just prefer to cook, that way I know what I'm getting. After raising 3 boys, I became quite the chef of 'meat + potato fame' Hey, the kids loved it + that's all that really matters. |
| Posts: 4241 | Location: Austin,Texas | Registered: 08 April 2006 |
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| quote: Originally posted by Norman Conquest: well, I like my tuna noodle casserole, but then , I did NOT teach Linda to cook as she is not good at it, in all honesty in the 13 years we have been together, she has cooked 2 times; both eggs that typewrite was still runny. No thank you. I just prefer to cook, that way I know what I'm getting. After raising 3 boys, I became quite the chef of 'meat + potato fame' Hey, the kids loved it + that's all that really matters.
I still don't understand people who cannot cook! I know a few too. ~Ann |
| Posts: 19169 | Location: The LOST Nation | Registered: 27 March 2001 |
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| Jeckyl and Hyde! My first wife was a DINE-O-MITE cook and my current wife will eventually KILL ME! Hip |
| Posts: 1830 | Location: Long Island, New York | Registered: 04 January 2008 |
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