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Old 08-16-2015, 09:37 AM
 
3,598 posts, read 4,954,432 times
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Quote:
Originally Posted by zumaboy View Post
Get the hot ones, you won't regret it...
Noooo! The hot ones have too much capsaicin and will burn your taste buds, making the chile taste like battery acid.

Get the mild ones: they bring out the subtle, smokey flavors which makes everything else taste delicious.
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Old 08-16-2015, 03:27 PM
 
9,480 posts, read 12,312,665 times
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Just roasted a huge batch myself in the oven. So easy to do yourself, why pay extra for them to do it for you?
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Old 08-16-2015, 07:10 PM
 
Location: Sunrise
10,864 posts, read 17,012,601 times
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Quote:
Originally Posted by ElleTea View Post
Just roasted a huge batch myself in the oven. So easy to do yourself, why pay extra for them to do it for you?
1) Because they don't charge.

2) Because the fast, intense heat blisters the skin effectively without totally cooking the flesh too soft to make a decent rellano. This is one of those times you really want more firepower than a home oven or a home broiler can produce.
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Old 08-17-2015, 09:14 AM
 
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Quote:
Originally Posted by ScoopLV View Post
1) Because they don't charge.

2) Because the fast, intense heat blisters the skin effectively without totally cooking the flesh too soft to make a decent rellano. This is one of those times you really want more firepower than a home oven or a home broiler can produce.
Places I have seen roasting them cost more per pound than unroasted, so you ARE paying for it.

Mine turned out fine, I may make a relleno tonight!
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Old 08-17-2015, 09:24 AM
 
Location: Sunrise
10,864 posts, read 17,012,601 times
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Not here. Smith's sells the boxes at 70 cents per pound and loose peppers for 90 cents per pound.

People have to buy MORE peppers to get free roasting. But anyone who is interested in Hatch chiles wants as many as they can fit in the freezer. I may buy another 25 pounds today.
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Old 08-17-2015, 12:39 PM
 
Location: Las Vegas, NV
455 posts, read 653,604 times
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Quote:
Originally Posted by logline View Post
Noooo! The hot ones have too much capsaicin and will burn your taste buds, making the chile taste like battery acid.

Get the mild ones: they bring out the subtle, smokey flavors which makes everything else taste delicious.
I lived in New Mexico for five years, so I've become immune...
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Old 08-17-2015, 12:52 PM
 
Location: Sunrise
10,864 posts, read 17,012,601 times
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Quote:
Originally Posted by zumaboy View Post
I lived in New Mexico for five years, so I've become immune...
Agreed.

Yes, the hot ones are hot. But they're not habenero hot. And they have great pepper flavor -- it's not like some peppers which murder you with capsaicin and nothing else.

I'm going to make a batch of gumbo with them today.
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Old 08-17-2015, 04:31 PM
 
8,420 posts, read 4,588,907 times
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I picked mine up Saturday at the Smiths on the corner of Decatur and D.I. Produce guy says they will be roasting them for 5 more weeks but I wouldn't wait.

They were giving samples of "hot" that were pretty hot, so for the others I'm sharing them with I opted for medium hot. Unfortunately they don't seem to have any heat. I think the "hot" samples were really mislabeled "very hot"s.
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Old 08-18-2015, 01:39 PM
 
638 posts, read 595,574 times
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Mouth watering, if they're 25% as good as anyone says they'll be pretty damn good!

Shame I'm stuck in London...
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Old 08-19-2015, 07:42 PM
 
Location: Las Vegas
2,880 posts, read 2,814,326 times
Reputation: 2465
sprouts have little packs of these for $3.49/lb, on ice... bought one today, no mention of roast date but use by dates were up to 4 days from purchase
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