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Non-Cattle Specific Topics
Gardening
What to do with giant zucchinis
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<blockquote data-quote="TexasJerseyMilker" data-source="post: 1781107" data-attributes="member: 42782"><p>[URL unfurl="true"]https://www.thespruceeats.com/what-are-poblano-peppers-995741[/URL]</p><p></p><p>[h2]What Do Poblano Peppers Taste Like?[/h2]<p>Poblano peppers are mild chile peppers, registering at 1,000 to 2,000 on the <a href="https://www.thespruceeats.com/hot-chile-peppers-scoville-scale-1807552" target="_blank">Scoville scale</a>. For comparison, jalapeño peppers can range from 2,500 to 10,000 and tend to hover somewhere around the middle at 7,000. Poblanos are typically sold green and unripe, making them extra mild. They taste similar to a green bell pepper with a little more kick. Cooking poblanos mellows them even more, making them slightly sweet.</p><p></p><p> I find that the heat of these peppers varies. When Poblamos are higher on heat scale eating them becomes a Problemo for me. They can be found in most grocery stores near the Jalapenos and Seranos.</p><p></p><p>I heat them raw under the broiler turning to heat every side then put them in a sealed plastic container to steam. This makes the peel come off easily. Then get every darned seed and their membranes out too because they are hot as heLL, then chop them up in chilis or stews.</p><p></p><p>Um, that was put <strong>vanilla ice cream </strong>on the fake zucchini cobbler, not cheese. People at church potlucks eat it all up and can't tell. I didn't say it was apple cobbler so it wasn't a lie.</p></blockquote><p></p>
[QUOTE="TexasJerseyMilker, post: 1781107, member: 42782"] [URL unfurl="true"]https://www.thespruceeats.com/what-are-poblano-peppers-995741[/URL] [H2]What Do Poblano Peppers Taste Like?[/H2] Poblano peppers are mild chile peppers, registering at 1,000 to 2,000 on the [URL='https://www.thespruceeats.com/hot-chile-peppers-scoville-scale-1807552']Scoville scale[/URL]. For comparison, jalapeño peppers can range from 2,500 to 10,000 and tend to hover somewhere around the middle at 7,000. Poblanos are typically sold green and unripe, making them extra mild. They taste similar to a green bell pepper with a little more kick. Cooking poblanos mellows them even more, making them slightly sweet. I find that the heat of these peppers varies. When Poblamos are higher on heat scale eating them becomes a Problemo for me. They can be found in most grocery stores near the Jalapenos and Seranos. I heat them raw under the broiler turning to heat every side then put them in a sealed plastic container to steam. This makes the peel come off easily. Then get every darned seed and their membranes out too because they are hot as heLL, then chop them up in chilis or stews. Um, that was put [B]vanilla ice cream [/B]on the fake zucchini cobbler, not cheese. People at church potlucks eat it all up and can't tell. I didn't say it was apple cobbler so it wasn't a lie. [/QUOTE]
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What to do with giant zucchinis
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