In Which I Learn About The Broiler

Went to an MFA housewarming party last night and made jalapeno poppers for the occasion. Made a few vegetarian versions, and Kshiti recommended sprinkling them with black pepper and smoked paprika. Also, this time I actually put them through the broiler for 2-5 minutes, thereabouts, which made a world of difference, I think.

ME: You know, in the original photos, the cream cheese is always a little puffy and browned on top.
KSHITI: You know how they do that?
ME: No, how?
KSHITI: You put it in the broiler for a couple minutes. Do you want to do that?
ME: …Uh, no thanks, I’m lazy.

I only said that because I had no idea what she was talking about. I envisioned a boiling pot of water, and dipping in each pepper one at a time. First of all, 1) that seemed very time consuming to me (so I wasn’t exactly lying when I said I was lazy). 2) I could not imagine how boiling them in hot water would possibly make them golden and puffy.

About ten minutes later, when I was waiting around for Kshiti’s cinnamon chocolate chip cake to come out of the oven, I was chatting with Esther online, and she said, “Don’t forget to put them in the broiler to make them sizzle!” And I was like, “What?! What is that about?” And she explained it to me. And I confessed to Kshiti that I had been severely misinformed about what a broiler is/does. So then we put them in the broiler, and it was all good.