I'm having trouble getting poblanos with a consistent heat. Some are like bell peppers with a mildly bratty attitude, some clear the house like a chemical grenade when I blacken them. I grew up eating these things so it seems less likely that I mistook a large jalapeño for one.
I had been wondering if Hatches used to be hotter. I used to love seeing the red bunches drying in that punishing sun, with a too-perfect resemblance to strings of firecrackers.
In the South we cut okra into small discs, bread the discs in corn meal and then fried. The best cooks can get it crispy but also moist on the inside. You will find fried okra in soul food restaurants and on a list of vegetables offered in plate lunch restaurants. Okra in gumbo-mandatory. Boiled okra-not good.
I'm having trouble getting poblanos with a consistent heat. Some are like bell peppers with a mildly bratty attitude, some clear the house like a chemical grenade when I blacken them. I grew up eating these things so it seems less likely that I mistook a large jalapeño for one.
I had been wondering if Hatches used to be hotter. I used to love seeing the red bunches drying in that punishing sun, with a too-perfect resemblance to strings of firecrackers.
In the South we cut okra into small discs, bread the discs in corn meal and then fried. The best cooks can get it crispy but also moist on the inside. You will find fried okra in soul food restaurants and on a list of vegetables offered in plate lunch restaurants. Okra in gumbo-mandatory. Boiled okra-not good.
I am pro okra for previously stated reasons--the flowers. Also, this post reminded me that sweet corn season only has another couple of weeks, right?
Yes! Time to start buying a few dozen ears for the freezer.
Nice evaluation of okra as possibly a snack? Can we get an opinion about raw kolhrabi, please?
I love peeled kohlrabi raw or lightly steamed, eaten with hummus (my go-to for raw veg)!