Kroger has jars of pickled jalapeño slices labeled "no heat". Shaking my
head ...

Tara

On Friday, May 23, 2014 12:40:05 PM UTC-7, Tara wrote:
> Kroger has jars of pickled jalapeño slices labeled "no heat". Shaking my
>
> head ...
>
>
>
> Tara

I've seen and tried the "Tame" one from Mezzeta. Not bad but not hot for sure. Still good.
http://www.mezzetta.com/product/1010...l?Search=tamed

"Tara" > wrote in message
news
> Kroger has jars of pickled jalapeño slices labeled "no heat". Shaking my
> head ...

I've actually bought fresh ones like that. sw told me what to look for to
get hot ones.

On 5/23/2014 5:50 PM, Julie Bove wrote:
>
> "Tara" > wrote in message
> news
>> Kroger has jars of pickled jalapeño slices labeled "no heat". Shaking my
>> head ...
>
> I've actually bought fresh ones like that. sw told me what to look for
> to get hot ones.

For fresh jalapenos, at least, it's supposed to be that the more
"cracks" in the skin, the hotter they are. I don't know how reliable
that is.

I don't mind if they are hot, or not hot, I just want to be able to tell
before buying them.

"Travis McGee" > wrote in message
...
> On 5/23/2014 5:50 PM, Julie Bove wrote:
>>
>> "Tara" > wrote in message
>> news
>>> Kroger has jars of pickled jalapeño slices labeled "no heat". Shaking
>>> my
>>> head ...
>>
>> I've actually bought fresh ones like that. sw told me what to look for
>> to get hot ones.
>
> For fresh jalapenos, at least, it's supposed to be that the more "cracks"
> in the skin, the hotter they are. I don't know how reliable that is.
>
> I don't mind if they are hot, or not hot, I just want to be able to tell
> before buying them.

Yes, that's what he said although I have still bought some of those that
weren't very hot.

Tara wrote:
>
> Kroger has jars of pickled jalapeño slices labeled "no heat". Shaking my
> head ...

Yeah really. What's the point of that?

G.

On Fri, 23 May 2014 18:12:00 -0400, Gary > wrote:

> Tara wrote:
> >
> > Kroger has jars of pickled jalapeño slices labeled "no heat". Shaking my
> > head ...
>
> Yeah really. What's the point of that?
>

Call it a silver lining. Jalepeños have so little heat these days,
that they've decided to embrace it and make it a selling point.


--

Good Food.
Good Friends.
Good Memories.

Flavor but not burn your mouth

On 7/28/2017 5:27 PM, wrote:
> Flavor but not burn your mouth
>
Was there a question or an answer in there somewhere? LOLOL

Jill

On 2017-07-30, jmcquown > wrote:

> Was there a question or an answer in there somewhere? LOLOL

Got me!

I'll jes go on record as saying, jalapeno peppers are a crap shoot.
Some are waaaay more hotter than others. I find canned jalapenos to
be VERY hot due to the fact the peppers are cooked in the can along
with all their very hot seeds. Also, home-grown jalapenos can be
painfully hot, as personal experience bears out.

Look fer plain ol' sprmkt produce jalapenos (cuz they're so crappy) or
go to an Asian sprmkt and look for Fresno chiles. Fresh Fresno chiles
look almost exactly like fresh jalapenos, but the Fresnos have a more
"pointy" end, whereas the jalapeno ends are more rounded/blunt.

<http://www.foodsubs.com/Chilefre.html>

As per yer request, the Fresnos are much milder. Almost wimpy, by any
comparison.

nb

On 2017-07-30 12:12 PM, notbob wrote:
> On 2017-07-30, jmcquown > wrote:
>
>> Was there a question or an answer in there somewhere? LOLOL
>
> Got me!
>
> I'll jes go on record as saying, jalapeno peppers are a crap shoot.
> Some are waaaay more hotter than others. I find canned jalapenos to
> be VERY hot due to the fact the peppers are cooked in the can along
> with all their very hot seeds. Also, home-grown jalapenos can be
> painfully hot, as personal experience bears out.


My limited experience with jalapenos leads me to agree with you. They
are not available in every grocery store around here all the time, but I
get them occasionally and I am never sure how much to use in a dish
because they may be quite mild or they can be extremely hot. Due to lack
of availability of fresh jalapenos, I got into the habit of having
pickled jalapenos on hand. They have a decent kick to them and they are
consistent.

On 30 Jul 2017 16:12:59 GMT, notbob > wrote:

>On 2017-07-30, jmcquown > wrote:
>
>> Was there a question or an answer in there somewhere? LOLOL
>
>Got me!
>
>I'll jes go on record as saying, jalapeno peppers are a crap shoot.
>Some are waaaay more hotter than others. I find canned jalapenos to
>be VERY hot due to the fact the peppers are cooked in the can along
>with all their very hot seeds. Also, home-grown jalapenos can be
>painfully hot, as personal experience bears out.
>
>Look fer plain ol' sprmkt produce jalapenos (cuz they're so crappy) or
>go to an Asian sprmkt and look for Fresno chiles. Fresh Fresno chiles
>look almost exactly like fresh jalapenos, but the Fresnos have a more
>"pointy" end, whereas the jalapeno ends are more rounded/blunt.
>
><http://www.foodsubs.com/Chilefre.html>
>
>As per yer request, the Fresnos are much milder. Almost wimpy, by any
>comparison.
>
>nb

Fresno's can be extremely hot -- BTDT. In my experience, all hot
peppers can vary from the one that is next to it on the plant, but
certainly from year to year. My motto is approach with caution. If
you want tasty, mild jarred jalapeno's, look for Mezzettas Tamed
Jalapeno's. I love them.
Janet US

On Sun, 30 Jul 2017 01:01:38 -0500, Sqwertz >
wrote:

>On Sun, 30 Jul 2017 00:29:03 -0400, jmcquown wrote:
>
>> On 7/28/2017 5:27 PM, wrote:
>>> Flavor but not burn your mouth
>>>
>> Was there a question or an answer in there somewhere? LOLOL
>
>It's another idiot Google-poster responding to a 3.5 year old post of
>Gary's.
>
>-sw

It keeps coming up as 'they don't make peppers as hot as they used to
and the farmers/stores are doing it to us'
Janet US

On 2014-05-23 19:40:05 +0000, Tara said:

> Kroger has jars of pickled jalapeño slices labeled "no heat". Shaking my
> head ...
>
> Tara

Probably they were the waste product left over after chemical
extraction of "natural flavor." There are lots of waste products like
that on the market these days, including (I suspect) the largely
flavorless butter that is the norm at the supermarket now. Where does
"natural butter flavor" come from? Ask your local dairy!

On 5/24/2014 9:34 PM, Oregonian Haruspex wrote:
> On 2014-05-23 19:40:05 +0000, Tara said:
>
>> Kroger has jars of pickled jalapeño slices labeled "no heat". Shaking my
>> head ...
>>
>> Tara
>
> Probably they were the waste product left over after chemical extraction
> of "natural flavor." There are lots of waste products like that on the
> market these days, including (I suspect) the largely flavorless butter
> that is the norm at the supermarket now. Where does "natural butter
> flavor" come from? Ask your local dairy!
>

I believe that Texas A&M was (and probably still is) involved in the
breeding of less-hot jalapenos. They are not a waste product.

http://en.wikipedia.org/wiki/TAM_Mild_Jalape%C3%B1o

Travis McGee > wrote:
> On 5/24/2014 9:34 PM, Oregonian Haruspex wrote:
>> On 2014-05-23 19:40:05 +0000, Tara said:
>>
>>> Kroger has jars of pickled jalapeño slices labeled "no heat". Shaking my
>>> head ...
>>>
>>> Tara
>>
>> Probably they were the waste product left over after chemical extraction
>> of "natural flavor." There are lots of waste products like that on the
>> market these days, including (I suspect) the largely flavorless butter
>> that is the norm at the supermarket now. Where does "natural butter
>> flavor" come from? Ask your local dairy!
>>
>
> I believe that Texas A&M was (and probably still is) involved in the
> breeding of less-hot jalapenos. They are not a waste product.
>
> http://en.wikipedia.org/wiki/TAM_Mild_Jalape%C3%B1o

While I believe that there are low-heat jalapeños, I do not think their
existence invalidates my suspicion that certain no-heat *CANNED* jalapeños
are in fact the waste left over after extraction of so-called "natural
flavor."

On Sun, 25 May 2014 19:01:34 +0000 (UTC), Oregonian Haruspex
> wrote:

> While I believe that there are low-heat jalapeños, I do not think their
> existence invalidates my suspicion that certain no-heat *CANNED* jalapeños
> are in fact the waste left over after extraction of so-called "natural
> flavor."

I have never seen no-heat canned jalapeno's. If you're really in
Oregon, maybe that's what they send up there. It's hard to find
decent cheese up there too and I'm talking about Corvallis, which is
one of four cities in Oregon I'd name first to have a decent cheese
selection in every grocery store.


--

Good Food.
Good Friends.
Good Memories.

On 5/25/2014 8:34 PM, sf wrote:
> On Sun, 25 May 2014 19:01:34 +0000 (UTC), Oregonian Haruspex
> > wrote:
>
>> While I believe that there are low-heat jalapeños, I do not think their
>> existence invalidates my suspicion that certain no-heat *CANNED* jalapeños
>> are in fact the waste left over after extraction of so-called "natural
>> flavor."
>
> I have never seen no-heat canned jalapeno's. If you're really in
> Oregon, maybe that's what they send up there. It's hard to find
> decent cheese up there too and I'm talking about Corvallis, which is
> one of four cities in Oregon I'd name first to have a decent cheese
> selection in every grocery store.
>
>

Ever been to Tillamook?

On 5/25/2014 7:34 PM, sf wrote:
> On Sun, 25 May 2014 19:01:34 +0000 (UTC), Oregonian Haruspex
> > wrote:
>
>> While I believe that there are low-heat jalapeños, I do not think their
>> existence invalidates my suspicion that certain no-heat *CANNED* jalapeños
>> are in fact the waste left over after extraction of so-called "natural
>> flavor."
>
> I have never seen no-heat canned jalapeno's. If you're really in
> Oregon, maybe that's what they send up there. It's hard to find
> decent cheese up there too and I'm talking about Corvallis, which is
> one of four cities in Oregon I'd name first to have a decent cheese
> selection in every grocery store.
>
>
I guess you've never been to the Tilamook factory.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

---
This email is free from viruses and malware because avast! Antivirus protection is active.
http://www.avast.com

On 2014-05-26 00:34:36 +0000, sf said:

> On Sun, 25 May 2014 19:01:34 +0000 (UTC), Oregonian Haruspex
> > wrote:
>
>> While I believe that there are low-heat jalapeños, I do not think their
>> existence invalidates my suspicion that certain no-heat *CANNED* jalapeños
>> are in fact the waste left over after extraction of so-called "natural
>> flavor."
>
> I have never seen no-heat canned jalapeno's. If you're really in
> Oregon, maybe that's what they send up there. It's hard to find
> decent cheese up there too and I'm talking about Corvallis, which is
> one of four cities in Oregon I'd name first to have a decent cheese
> selection in every grocery store.

I haven't seen them either, but I haven't looked. Canned vegetables
are useless to me as most everything is cheaper fresh.

As far as cheese goes, we have lots of good local cheese (Rogue
Creamery and Tumelo) and even Fred Meyer has a good cheese island these
days. As far as cheddar goes, Tilamook is grody (melts funny, off
taste) but Bandon makes excellent cheddar that is priced like
government cheese but melts well, tastes good, and is produced in small
batches, though it is owned by Tilamook now.

I have about 10 cheeses in the fridge now, all of which are pretty
good. Though I must admit that none of our American faux-Parmesans
rate anywhere close to the real thing, and are even inferior to
Argentine Parmesan.

On 05/24/2014 11:37 PM, Sqwertz wrote:

>
> The original TAM patent expired a few years ago. Farmers are breeding
> naturally flavorless jalapenos as a matter of course nowadays - no
> special seeds required.
>
> -sw
>

I wish they'd stop doing that. It used to be that jalapenos were
respected and even feared for their pungency. Now, you may as well be
chomping on a green bell pepper. It's getting to be that you can't find
a good hot pepper in the stores anywhere. Even habaneros are being
dumbed down.

The species are called TAM's invented by dumb Aggies at Texas A&M to placate yankees who like Pace Picante Sauce but whimpered over the heat level for real Japs. I would like to meet the dumb Aggie who can tame the heat of Habs/Scotch Bonnets. Much better flavor than its kin..but do pack some heat as a side benefit. Guess a person has to pay to play huh?

On Saturday, May 24, 2014 at 10:52:49 PM UTC-5, bigwheel wrote:
> Tara;1933646 Wrote:
> > Kroger has jars of pickled jalapeño slices labeled "no heat". Shaking
> > my
> > head ...
> >
> > Tara
>
> The species are called TAM's invented by dumb Aggies at Texas A&M to
> placate yankees who like Pace Picante Sauce but whimpered over the heat
> level for real Japs. I would like to meet the dumb Aggie who can tame
> the heat of Habs/Scotch Bonnets. Much better flavor than its kin..but do
> pack some heat as a side benefit. Guess a person has to pay to play huh?
>
Lemme guess, you're a Longhorn, right?
>
> --
> bigwheel

--Bryan

I've bought them, I love them, & (at my Kroger at least) they no longer sell them...I love the flavor of jalapenos, but I've had surgery on my stomach & small intestines & I can't handle fiery food anymore...I'm well aware, as I reside in Texas, that the current trend in food is "hot enough to burn your ass off", but as a trained chef, flavor is more important to me...these are not the "tamed" jalapenos by marzettis, those don't taste like jalapenos, they taste like pickles...the Kroger no heat TASTE like jalapenos, just without the fire...I miss them...

> wrote in message
...
I've bought them, I love them, & (at my Kroger at least) they no longer sell
them...I love the flavor of jalapenos, but I've had surgery on my stomach &
small intestines & I can't handle fiery food anymore...I'm well aware, as I
reside in Texas, that the current trend in food is "hot enough to burn your
ass off", but as a trained chef, flavor is more important to me...these are
not the "tamed" jalapenos by marzettis, those don't taste like jalapenos,
they taste like pickles...the Kroger no heat TASTE like jalapenos, just
without the fire...I miss them...

---

Sorry. Most of the fresh ones I buy here haven't got much heat.

On Tuesday, March 3, 2015 at 4:45:42 AM UTC-6, wrote:
> I've bought them, I love them, & (at my Kroger at least) they no longer sell them...I love the flavor of jalapenos, but I've had surgery on my stomach & small intestines & I can't handle fiery food anymore...I'm well aware, as I reside in Texas, that the current trend in food is "hot enough to burn your ass off", but as a trained chef, flavor is more important to me...these are not the "tamed" jalapenos by marzettis, those don't taste like jalapenos, they taste like pickles...the Kroger no heat TASTE like jalapenos, just without the fire...I miss them...

They are VERY easy to grow.

--Bryan

On Tue, 3 Mar 2015 02:44:48 -0800 (PST), wrote:

>I've bought them, I love them, & (at my Kroger at least) they no longer sell them...I love the flavor of jalapenos, but I've had surgery on my stomach & small intestines & I can't handle fiery food anymore...I'm well aware, as I reside in Texas, that the current trend in food is "hot enough to burn your ass off", but as a trained chef, flavor is more important to me...these are not the "tamed" jalapenos by marzettis, those don't taste like jalapenos, they taste like pickles...the Kroger no heat TASTE like jalapenos, just without the fire...I miss them...

If you roast or nuke normal jalapenos they are somewhat cooled off,
maybe you can find the happy medium to where they still taste a little
peppery but don't bother your stomach, usually the stomach is much
less sensitive to the capsaicin anyway.

J.

I think smaller ones are hotter. I usually get Oliverio pickled jalapenos, sometimes they're hot but not always.

Tabasco now makes a sauce that's supposed to be much hotter than their habanero sauce.

wrote:
>
>Tabasco now makes a sauce that's supposed to be much hotter than their habanero sauce.

If it's like Gold's extra hot horseradish it's because they add a
few drops of mustard oil, however it has a horrid lingering after
taste.

On Tue, 1 Aug 2017 11:11:01 -0500, Sqwertz >
wrote:

>On Mon, 31 Jul 2017 14:56:02 -0400, wrote:
>
>> wrote:
>>>
>>>Tabasco now makes a sauce that's supposed to be much hotter than their habanero sauce.
>>
>> If it's like Gold's extra hot horseradish it's because they add a
>> few drops of mustard oil, however it has a horrid lingering after
>> taste.
>
>Gold horseradish doesn't contain any mustard oil. "Horseradish,
>Vinegar, Salt and Artificial Flavoring, Sodium Bisulfate".

Gold's Hot Horseradish does indeed contain mustard oil. The
ingredients list at their website calls it "Artificial Flavoring" but
when I bought it a few years ago the label listed mustard oil (perhaps
a chemically produced mustard oil?). Their regular horse radish does
not say Artificial Flavoring.
www.goldshorseradish.com

Hot Cream Style Horseradish - red label
INGREDIENTS:
Horseradish, Vinegar, Salt and Artificial Flavoring. Keep
Refrigerated.
---
Prepared Horseradish - blue label
INGREDIENTS:
Horseradish, Vinegar and Salt. Keep Refrigerated.

>No hot pepper sauce manufacturers add mustard oil to their products.
>The two flavors do not go together at all. And there are plenty of
>varieties of very hot peppers where the heat level doesn't need to be
>fortified.
>
>-sw

I didn't say pepper sauce contains musturd oil, I said IF it's like
Golds, a supposition. However do not buy Gold's Hot Cream Style
Horseradish, it's about twice as hot as the original but you won't
like it, leaves a strange metalic aftertaste, I trashed most of it...
I don't think it's available everywhere, I've only seen it in the NYC
area, I've not seen it up here in the boonies.
https://www.joyofkosher.com/2014/04/...ep-the-history
http://www.newsday.com/business/hors...selling-itself

I think Texas Pete's hotter hot sauce is a lot hotter than regular Tabasco.

On Friday, May 23, 2014 at 2:40:05 PM UTC-5, Tara wrote:
> Kroger has jars of pickled jalapeño slices labeled "no heat". Shaking my
> head ...
>
> Tara

Hhhhmmmmm no heat? So what is the point? They dont sound very good.

On Friday, May 23, 2014 at 12:40:05 PM UTC-7, Tara wrote:
> Kroger has jars of pickled jalapeño slices labeled "no heat". Shaking my
> head ...
>
> Tara

A lot of people cannot eat the spicey hot jalapeno and the Kroger No heat Jalapeno. Don't knock it....everyone has their own taste.