"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 10-04-2016, 05:28 PM   #31
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,843
Quote:
Originally Posted by Cooking Goddess View Post
GG, from your post I'm going to guess that your cold is all gone. BTW, do you have a recipe for a creamy chicken and poblano soup? I had a bowl of it at a now-closed deli about a decade ago. So good!
No, but I do now! Sounds delish! I'll put it on my list for later this month. I'll be roasting, peeling and freezing more of those, and the other, peppers from the garden. Thanks for the suggestion!
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 10-04-2016, 05:33 PM   #32
Master Chef
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,248
So I inadvertently sent you on a recipe hunt. Should I say "sorry" or "you're welcome"?

My memory of that soup was of fresh poblanos, not roasted. If you do try out the recipe you found and like it, would you pretty please share it with the rest of us?
__________________

__________________
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Old 10-04-2016, 07:00 PM   #33
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,843
Quote:
Originally Posted by Cooking Goddess View Post
So I inadvertently sent you on a recipe hunt. Should I say "sorry" or "you're welcome"?

My memory of that soup was of fresh poblanos, not roasted. If you do try out the recipe you found and like it, would you pretty please share it with the rest of us?
Say you're welcome! I googled and found several, so I'll probably combine a few and see what I can come up with.

Hmm. Unroasted poblano peppers have a pretty tough skin, although not as tough as Anaheim/Hatch chiles. I might add a slice to my salad tonight to check that out.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 10-04-2016, 07:11 PM   #34
Master Chef
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,248
Hey, I could be wrong! I just don't remember there being a "roasted" flavor, but they might have been done in an oven just enough to skin. It's been at least ten years - I'm surprised I even remember it! I guess it was good...
__________________

__________________
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:34 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.