Note to future chefs of the world:

[rebeccmeister]

When you go to make chiles rellenos, make them in a kitchen with a stove hood.

Just picture this: a be-aproned Rebecca using a pole to whack away at a certain smoke detector that's out of arm's reach, while delicious chiles cook away in a pan on the stove. Okay, maybe there was a bit of smoking oil involved.

It was probably just about that funny, especially when my phone started to ring. I elected not to answer it.

The good news is, the chiles were fatty and delicious. But I don't know if it was worth losing my ability to hear high-pitched noises (that smoke detector sure can shriek!).

I think I'll just roast the next set of chiles, and leave it at that. Maybe they'll freeze well and I'll have chiles for forever!

Comments

[sandokai.livejournal.com]

Mmmm... chile rellenos!

[faisdodo.livejournal.com]

roasted chiles do freeze well. they roast them on the side of the road in albuquerque....we'd stock up and freeze them. mm, green chile enchiladas with an egg on top. i need to make some.

[rebeccmeister.livejournal.com]

Oh man, that sounds really delicious! I might just have to give that a try as well. I'm glad that our CSA gives us chiles--I probably wouldn't buy as many if left to my own devices, but they have definitely helped me expand my cooking and eating skills.