Re: "green chile"

[zxcvbob]

barbie gee wrote:
>
> I was looking for recipes for mexican "green rice", and one of the
> recipes calls for "green chiles". "Frozen or fresh", not canned.
>
> Where I'm at, when I think chiles, I think peppers. When I think green
> chiles, I'm thinking green peppers, but then which ones? Poblano?
> Bell? Jalapeno?
>
> What the heck am I supposed to be using when a recipe says, "green chiles"?
>
>
>


Anaheims. Or maybe poblano; kind of depends on the context.

Bob

[jmcquown]

On 5/23/2013 9:29 AM, barbie gee wrote:
>
> I was looking for recipes for mexican "green rice", and one of the
> recipes calls for "green chiles". "Frozen or fresh", not canned.
>
> Where I'm at, when I think chiles, I think peppers. When I think green
> chiles, I'm thinking green peppers, but then which ones? Poblano?
> Bell? Jalapeno?
>
> What the heck am I supposed to be using when a recipe says, "green chiles"?
>

Well... if it's Mexican I'd guess jalapeno, maybe poblano. Not bell.

Jill

[Janet Bostwick]

On Thu, 23 May 2013 08:29:27 -0500, barbie gee <boo...@nosespam.com>

wrote:

>
>I was looking for recipes for mexican "green rice", and one of the recipes
>calls for "green chiles". "Frozen or fresh", not canned.
>
>Where I'm at, when I think chiles, I think peppers. When I think green
>chiles, I'm thinking green peppers, but then which ones? Poblano? Bell?
>Jalapeno?
>
>What the heck am I supposed to be using when a recipe says, "green
>chiles"?
>
>

Anaheims.
Janet US

[Nunya Bidnits]

barbie gee <boo...@nosespam.com> wrote:
> I was looking for recipes for mexican "green rice", and one of the
> recipes calls for "green chiles". "Frozen or fresh", not canned.
>
> Where I'm at, when I think chiles, I think peppers. When I think
> green chiles, I'm thinking green peppers, but then which ones? Poblano?
> Bell? Jalapeno?

None of the above. Recipes which use poblanos should call for that
specifically but they can be used where you would use green chiles. Bell and
jalapeno are not what is called "green chiles" even though they are green
(when unripe).

>
> What the heck am I supposed to be using when a recipe says, "green
> chiles"?

Green chiles, aka Numex chiles, aka New Mexico chiles, aka Anaheim chiles,
aka Hatch chiles, aka long green chiles.

If bought fresh you should roast and peel them for most applications.

MartyB

[sf]

On Thu, 23 May 2013 08:29:27 -0500, barbie gee <boo...@nosespam.com>

wrote:

>
> I was looking for recipes for mexican "green rice", and one of the recipes
> calls for "green chiles". "Frozen or fresh", not canned.
>
> Where I'm at, when I think chiles, I think peppers. When I think green
> chiles, I'm thinking green peppers, but then which ones? Poblano? Bell?
> Jalapeno?
>

> What the heck am I supposed to be using when a recipe says, "green
> chiles"?
>

Frozen or fresh sounds like they mean Hatch, but not calling them by
name. Those are the only chilies that I know about that are frozen
and to my knowledge, they only do it in the area where they are grown.
I haven't seen them where I shop, so I'd pick a fresh chilie that has
the amount of heat or no heat that I like and use that one.


--
Food is an important part of a balanced diet.

[George M. Middius]

barbie gee wrote:

> What the heck am I supposed to be using when a recipe says, "green
> chiles"?

Almost certainly mild ones, but savory and not sweet.

If it says "not canned", that just means taste the dish for saltiness.

[Ema Nymton]

On 5/23/2013 8:29 AM, barbie gee wrote:
>
> I was looking for recipes for mexican "green rice", and one of the
> recipes calls for "green chiles". "Frozen or fresh", not canned.
>
> Where I'm at, when I think chiles, I think peppers. When I think green
> chiles, I'm thinking green peppers, but then which ones? Poblano?
> Bell? Jalapeno?
>

> What the heck am I supposed to be using when a recipe says, "green chiles"?

Poblano rice tastes pretty good. Put one or two poblano's in a small pot
of water and bring to boil, reduce the heat and simmer for 10-15
minutes, remove them from the pot so they can cool.

While you are simmering the poblanos, cut up an onion and saute that
along with a cup of rice. Add garlic after the rice has started to turn
brown. Use a stick blender on the poblanos, add them to the rice and a
cup of chicken stock. Cover, reduce the heat and cook until the rice is
done, about 18 minutes.

Becca

[bigwheel]

'barbie gee[_2_ Wrote:
> ;1836149']I was looking for recipes for mexican "green rice", and one of

> the recipes
> calls for "green chiles". "Frozen or fresh", not canned.
>
> Where I'm at, when I think chiles, I think peppers. When I think green
>
> chiles, I'm thinking green peppers, but then which ones? Poblano?
> Bell?
> Jalapeno?
>
> What the heck am I supposed to be using when a recipe says, "green
> chiles"?

Pablona would be what you are seeking. When they grow up and turn red
they are called Anchos. The best are generally considered to come from
Hatch, NM and go by Hatch Chiles in these parts. Little early in the
season for them I think. Some of the big grocery stores and fruit stands
set up roasting baskets to sell them already roasted. Sure smells good
when they are cooking those things. I cant tell much difference in fresh
and canned..but then I aint never been accused of being a
conesewer..lol. Japs could make it too hot for most folks. Bell peppers
just make it taste like a bell pepper. Poblano tends to split the
diffrence. Slighly hottish but not like a Jap or Hab. On a typical one
to ten heat scale they usually come in at about a four. When they turn
red they get hotter and better flavored. Best of fortunes on the rice.
Try some chopped up on a baked tate sometime..wowser,

http://tinyurl.com/o9nwz7f




--
bigwheel

[Julie Bove]

"barbie gee" <boo...@nosespam.com> wrote in message
news:alpine.DEB.2.02.1...@sghcrg.sghcrg.pbz...
> I've only ever heard of Anaheims in your list, although I'm thinking maybe
> they're not very popular here in Chicagoland. Now at least I have
> something to go on, and I can google some images and figure it out.
> Poblano's are a lot easier to find, and I suspect I'd like the flavor of
> them in the recipe. Don't really need much heat.
>
> Thanks!

I have a friend in Chicago but he doesn't cook much so he might not know
what you have there. If/when he comes online, I will ask him. I think
Anaheim's are more of a West Coast thing. I don't recall seeing them on the
East Coast when I lived there.

[Julie Bove]

"barbie gee" <boo...@nosespam.com> wrote in message
news:alpine.DEB.2.02.1...@sghcrg.sghcrg.pbz...
>
>

> that's pretty much the recipe, but has the addition of cilantro.
>
> I had some really fantastic green rice at a restaurant recently, like so
> fantastic as to be addictive, so I'm now on a quest to try to reproduce
> that flavor. I think I need to start eating at the restaurant like
> weekly, so at some point I can ask about the recipe they use!

They may or may not tell you. What you could do is get an order to go or
bring a little home in a doggy bag and try to recreate it at home. I've
been able to do this with many foods. And sometimes I even like mine
better!

[B. Server]

On Thu, 23 May 2013 08:29:27 -0500, barbie gee <boo...@nosespam.com>

wrote:

>
>I was looking for recipes for mexican "green rice", and one of the recipes
>calls for "green chiles". "Frozen or fresh", not canned.
>
>Where I'm at, when I think chiles, I think peppers. When I think green
>chiles, I'm thinking green peppers, but then which ones? Poblano? Bell?
>Jalapeno?
>
>What the heck am I supposed to be using when a recipe says, "green
>chiles"?
>
>

Given that you said Mexican and not New Mexican, I would be inclined
to go with the poblanos. If you have access to other fresh Mexican
chilies, you might try something else. If you like the heat and have
access to them, New Mexican chilies are available in cans and frozen
if you are close enough to New Mexico. If you want mild, try anaheim.

-bs

[Nunya Bidnits]

There's not a major heat or flavor difference between Anaheim cultivars and
NuMex cultivars. They all have the same origin, the "long green chile". Some
heat of course but none of them are hot like, say, a jalapeno or serrano.
Poblanos have similar heat to Anaheim/Numex/Long Green. Individual cultivars
are where you find the variations in green chiles... Joe Parker, Big Jim,
Hatch, etc. but it's never a startling difference.

MartyB

[Ema Nymton]

On 5/23/2013 9:52 PM, barbie gee wrote:

>> Poblano rice tastes pretty good. Put one or two poblano's in a small
>> pot of water and bring to boil, reduce the heat and simmer for 10-15
>> minutes, remove them from the pot so they can cool.
>>
>> While you are simmering the poblanos, cut up an onion and saute that
>> along with a cup of rice. Add garlic after the rice has started to
>> turn brown. Use a stick blender on the poblanos, add them to the rice
>> and a cup of chicken stock. Cover, reduce the heat and cook until the
>> rice is done, about 18 minutes.
>

> that's pretty much the recipe, but has the addition of cilantro.
>
> I had some really fantastic green rice at a restaurant recently, like so
> fantastic as to be addictive, so I'm now on a quest to try to reproduce
> that flavor. I think I need to start eating at the restaurant like
> weekly, so at some point I can ask about the recipe they use!

Maybe the waitress will give you some hints about the recipe, if they
do, you will have to let us know. The least they could do is tell you
what peppers were used.

Becca

[B. Server]

On Fri, 24 May 2013 09:42:27 -0500, "Nunya Bidnits"
<nunyab...@eternal-september.invalid> wrote:

>B. Server <Bse...@ix.netcom.com> wrote:
>> On Thu, 23 May 2013 08:29:27 -0500, barbie gee <boo...@nosespam.com>
>> wrote:
>>

[snip]

>
>There's not a major heat or flavor difference between Anaheim cultivars and
>NuMex cultivars. They all have the same origin, the "long green chile". Some
>heat of course but none of them are hot like, say, a jalapeno or serrano.
>Poblanos have similar heat to Anaheim/Numex/Long Green. Individual cultivars
>are where you find the variations in green chiles... Joe Parker, Big Jim,
>Hatch, etc. but it's never a startling difference.
>
>MartyB

I've never bought Anaheims in Anaheim; only in the local (Central
Texas) grocery and only under duress, but I have bought a lot of New
Mexican chiles in New Mexico and Texas. For years I stopped on my way
back from backpacking at a little place (Romero's Fruit Stand) on the
NW edge of Espanola. There was nothing there branded Hatch, just the
local pickings of N.Mex chiles. I usually bought 4 sacks or about 8
bushels, two for me and two to share. They marked them medium and hot
as fresh chiles but also sold dried ones in higher degrees of heat.
IMO the hot fresh chiles were hotter than any Jalapeno I ever grew or
tasted. Much closer in heat to serranos. Perhaps I've just missed
out, but I've never found an Anaheim that was much more purngent than
a run of the mill green pepper. Different taste but no heat to
notice.

[Bryan]

On Thursday, May 23, 2013 9:50:27 PM UTC-5, barbie gee wrote:

> I've only ever heard of Anaheims in your list, although I'm thinking maybe
>
> they're not very popular here in Chicagoland. Now at least I have
>
> something to go on, and I can google some images and figure it out.
>
> Poblano's are a lot easier to find, and I suspect I'd like the flavor of
>
> them in the recipe. Don't really need much heat.
>

Find the closest Garden Fresh.
http://www.gardenfreshmarket.com/stores.htm

They will for sure have Anaheims, and if you haven't shopped there, you
should check one out. This week I noticed that they have Johnsonville brats
for $2.97. TThey are NEVER that cheap in St. Louis, and their spicy ones
are the best ggrilling sausages ever.
http://www.johnsonville.com/grillville/products/Hot-n--Spicy-Links.html
>
> Thanks!

--Bryan

[Gary]

Bryan wrote:
>

So how have you and the family been doing lately, Brian?

My daughter, the 2 kiddies, and my SIL will be coming for a visit today.
They are moving away soon as he landed a good new job but a couple of
hundred miles away. I'm happy for them as they had been struggling here.

G.

[Bryan]

On Saturday, May 25, 2013 6:23:50 AM UTC-5, Gary wrote:
> Bryan wrote:
>
> >
>
>
>
> So how have you and the family been doing lately, Brian?
>

Well. I took a week of vacation, and the first few days it was vacation
from the project as well. I need to remember that there is a me and my family
in addition to the fictitious one. Been goofing around on Facebook, and of
course, here. I made a thoroughly stupid video.
http://www.youtube.com/watch?v=QZjhsZpYTn8
and one not so stupid a few weeks earlier.
http://www.youtube.com/watch?v=pYkvma1ysfo

>
> My daughter, the 2 kiddies, and my SIL will be coming for a visit today.
>
> They are moving away soon as he landed a good new job but a couple of
>
> hundred miles away. I'm happy for them as they had been struggling here.
>

We were supposed to do family stuff this weekend, but the folks hosting have
a sick baby, so that got cancelled.
New celebrity crush. http://femen.org/uploads/gallery/ImfnL60ffe.jpg :)
And she fights Fascists too!
>
> G.

--Bryan