I’m cooking up an experimental chile relleno dish made from jalapeño peppers and some cheese curds I picked up in Minneapolis. I was dying to try the cheese curds after hearing about them on the dope. They’ve been sitting around for a while and of course are not “squeaky”. They taste pretty good though, pretty much like chunks of cheddar cheese.
I’ve just cleaned out about a pound and a half of peppers and was wondering if there was any household substance that would be useful in removing the capsaicin from my hands, before I inadvertently touch some sensitive body part? I really don’t like wearing gloves when preparing food, so this will be useful information in the future.
Thanks, I ended up just scrubbing my hands twice, and not touching my wiener or ass. i also read somewhere that one teaspoon of bleach to a quart of water works well. The chile rellenos came out just OK. They were pretty dang spicy. My experiment was to cover them with Jiffy cornbread mix. It tastes like jalapeños and cheese with a cornbread crust. Not bad, but not much like chile rellenos.
And Rick, I drank a bunch of alcohol just to make sure.
In the future, try rubbing your hands with oil before messing with the peppers. I live in a country where the only peppers are habeneros, and I wear contacts.
I just saw on an episode of Good Eats where Alton Brown says to dip your hands into a 1:5 solution of chlorine bleach in water. The chlorine breaks the capsaicin down into something that can be easily rinsed off your hands.
Vegetable oil works pretty well at getting it off your skin, as does butter, or any other lipid.
If they’re made with pablanos, they’re called stuffed pablanos, not rellenos. Or maybe pablano rellenos. The pablano’s a pepper, but it’s not a chile. Also, in my experience, a pablano is usually stuffed with meat and/or beans, while rellenos are only stuffed with cheese.
By what measure are Poblano peppers not chiles? My understanding is that chile peppers are fruits of plants of the genus Capsicum, which poblanos are: Poblano - Wikipedia
I think it’s a regional thing. If I ask for a chile relleno anywhere in New Mexico, I can almost guarantee it’s going to be a Big Jim, Barker, or possibly an Anaheim, but it will be a green chile. It would be more accurate to have said that a poblano is not a green chile, which is what I would expect when ordering a relleno. If I wanted a stuffed poblano, I’d order a stuffed poblano. :smack:
I always forget to make the distinction between Mexican and New Mexican food, hence the regionalism.
You’ve pretty much missed the point of curds if this is the case. They are not supposed to taste like little chunks of cheddar cheese. If they do, that’s a sign that they’re old.
The joy of curds is very much a texture thing. They are soft & squeaky and taste mildly like cheddar cheese.
