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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 08-07-2013, 03:34 AM   #31
is one Smokin' Farker

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Join Date: 06-01-11
Location: valley village, ca.

Looks great! Your sauce and rice look amazing. Chile rellenos have been a favorite of mine since I was a little kid. Used to go to a place in the early seventies called Maize in Redondo Beach or Torrence. Thats all I ever had when my parents would take me there.

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Old 08-07-2013, 11:26 AM   #32
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Join Date: 02-29-12
Location: San Berdoo, CA

Originally Posted by Thermal Mass View Post
Thanks for the rice recipe, I did make them tonight although there was constant talk of rain so I make them inside.

Quick hijack here but here is what I made from your inspiration:

Thank you Tony and Maribel, it was a huge hit and I am going to bed but will be up for a while...

Groupie build thread to follow tomorrow, THANK YOU BROTHER!!

Nice job... I will let Maribel know..
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Old 08-07-2013, 12:25 PM   #33
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Location: Bloomington, IL

These just made my short list of things I need to try.

They look fantastic, thanks for sharing!
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Old 08-18-2013, 09:33 PM   #34
somebody shut me the fark up.
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Join Date: 07-14-06
Location: Wyocena/Pardeeville, WI

Hey Tonybel and Maribel,
Made a version of your rice tonight.
1 1/2 cups Jasmine rice and one small onion chopped sauteed in olive oil until the rice had some brown going on.
Added 3 cups of water, a can of Rotel diced tomatoes and chilis, and about a cup and a half of leftover crock pot pulled pork. Salt, pepper, red pepper flakes to taste. Didn't have cilantro, and it needed it.

This did not suck. Not.One.Little.Bit.

Thanks for the recipe you two.
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Old 08-18-2013, 09:45 PM   #35
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Join Date: 12-17-10
Location: Pleasanton, Ca

I have done Rellenos several times and they are a pain. That hardest part of the whole process is getting the Poblanos stuffed without tearing up the chile. Then you have to keep the cheese in while you cook it. I love a great Chile Relleno and Mole but I'm thinking you have to do a whole lot of them to make it worthwhile!
Yours look great and I would love to eat them. So long as I don't have to make them myself!
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