(no subject)

[leticia]

I always find it hilarious when I find a recipe on the web using fresh jalapenos and basically acting like you need hazmat preparations for them. Habanero, yes. Jalapeno... not unless you're especially sensitive! Of course I've been exposed enough I'm probably less sensitive...

As for me, I love jalapenos.

This said, I'm looking for tips. One of my favorite mexican restaurants will occasionally serve a side of roasted jalapeno peppers; they're whole, blackened, salted, and delicious. Does anyone have any tips for producing something similar under an electric oven broiler or on an electric coil range? I don't have gas available unless I pull out the grill and it's garaged for the winter. I mean, I -could- pull it out. But.

Another question for the interwebs: Looking for a traverse rod for an obscenely huge two angle bay window, or any other rod system where I can pull the curtain entirely off the window (IE, I don't want each pane of the window to open from the center and curtains bunched at the corners). The central panel is just over 8.5 feet wide; the angled panels are about 40 inches.

I've found one piece traverse rods for central windows up to 6 feet but that doesn't help me much.

Comments

[archangelbeth]

HAZMAT HAZMAT HAZMAT!!!!!! *beth flees the evil jalapenos!*

...good luck with finding that stuff out. I have no ideas for either. Also, jalapeños, AIIIIEEEEE!

[existence]

That sounds like it's picked jalepeno pepers which will probably require your grill for best results, sad to say! I did find this, though, which may be of some help combined with whatever methodology you want to use to get pickled jalepenos.