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Thread: Jalapenos for wimps

  1. #1
    [email protected] Guest

    Default Jalapenos for wimps

    I've complained about jalapenos not being as hot as they used to be.
    Today I was at the grocery store and actually saw a jar of jalapenos
    that said, "No Heat". Why on earth would they do something like
    that? If someone wants a mild pepper then let them buy something
    else, like an anaheim or something.

  2. #2
    Ranée at Arabian Knits Guest

    Default Re: Jalapenos for wimps

    In article
    <[email protected]>,
    "[email protected]" <[email protected]> wrote:

    > I've complained about jalapenos not being as hot as they used to be.
    > Today I was at the grocery store and actually saw a jar of jalapenos
    > that said, "No Heat". Why on earth would they do something like
    > that? If someone wants a mild pepper then let them buy something
    > else, like an anaheim or something.


    Maybe they like the flavor, but can't stand the heat? I like the
    fruity/floral flavor of habaneros, but can only eat them in small
    quantities, so I prefer the seasoning peppers which share the flavor,
    but not as much of the heat, they are more like jalapenos in their heat.

    Regards,
    Ranee @ Arabian Knits

    "She seeks wool and flax, and works with willing hands." Prov 31:13

    http://arabianknits.blogspot.com/

  3. #3
    Arri London Guest

    Default Re: Jalapenos for wimps



    "[email protected]" wrote:
    >
    > I've complained about jalapenos not being as hot as they used to be.
    > Today I was at the grocery store and actually saw a jar of jalapenos
    > that said, "No Heat". Why on earth would they do something like
    > that? If someone wants a mild pepper then let them buy something
    > else, like an anaheim or something.


    Chiles do have a flavour apart from the heat. Unfortunately, breeding
    out the heat can also breed out some of that flavour. A heatless
    jalapeno would taste very different from the heatless anaheims.

  4. #4
    Sqwertz Guest

    Default Re: Jalapenos for wimps

    On Fri, 24 Sep 2010 19:21:03 -0700 (PDT), [email protected] wrote:

    > I've complained about jalapenos not being as hot as they used to be.
    > Today I was at the grocery store and actually saw a jar of jalapenos
    > that said, "No Heat". Why on earth would they do something like
    > that? If someone wants a mild pepper then let them buy something
    > else, like an anaheim or something.


    "Tamed" Jalapenos have been around for at least a decade. We here in
    Texas invented them just for gringos in northern California. I think
    Mezzetta still holds the patent on them. I don't even think they sell
    them here in TX.

    I think habaneros, too. I'm not sure if they're GM'ed or just
    selectively bred to be that way. If you're getting mild, fresh japs
    then they were selectively bred to be that way, most likely.

    -sw

  5. #5
    Sqwertz Guest

    Default Re: Jalapenos for wimps

    On Sat, 25 Sep 2010 17:58:22 -0600, Arri London wrote:

    > "[email protected]" wrote:
    >>
    >> I've complained about jalapenos not being as hot as they used to be.
    >> Today I was at the grocery store and actually saw a jar of jalapenos
    >> that said, "No Heat". Why on earth would they do something like
    >> that? If someone wants a mild pepper then let them buy something
    >> else, like an anaheim or something.

    >
    > Chiles do have a flavour apart from the heat. Unfortunately, breeding
    > out the heat can also breed out some of that flavour. A heatless
    > jalapeno would taste very different from the heatless anaheims.


    I've tasted the Mezzetta tamed Jalapenos and there's not much flavor
    under that pickle brine. They're not marketed fresh that I know of.
    Only jarred and slightly pickled.

    -sw

  6. #6
    Arri London Guest

    Default Re: Jalapenos for wimps



    Sqwertz wrote:
    >
    > On Sat, 25 Sep 2010 17:58:22 -0600, Arri London wrote:
    >
    > > "[email protected]" wrote:
    > >>
    > >> I've complained about jalapenos not being as hot as they used to be.
    > >> Today I was at the grocery store and actually saw a jar of jalapenos
    > >> that said, "No Heat". Why on earth would they do something like
    > >> that? If someone wants a mild pepper then let them buy something
    > >> else, like an anaheim or something.

    > >
    > > Chiles do have a flavour apart from the heat. Unfortunately, breeding
    > > out the heat can also breed out some of that flavour. A heatless
    > > jalapeno would taste very different from the heatless anaheims.

    >
    > I've tasted the Mezzetta tamed Jalapenos and there's not much flavor
    > under that pickle brine. They're not marketed fresh that I know of.
    > Only jarred and slightly pickled.
    >
    > -sw


    Pickling isn't necessarily the nicest thing to do to any chile
    Having said that, a Jamaican friend brought back some freshly-picked
    habaneros (or were they Scotch bonnets...can't recall now) in vinegar
    for me in London. They were off her family's chile farm. Used the
    vinegar but left the chiles in the jar. Topped off with more vinegar as
    needed. Kept that jar of pickled habs going for about 6 years, with
    little diminution of heat. Finally left it to a friend, who is keeping
    it going. Is there a record for this sort of thing LOL

  7. #7
    Sqwertz Guest

    Default Re: Jalapenos for wimps

    On Sun, 26 Sep 2010 17:08:08 -0600, Arri London wrote:

    > Pickling isn't necessarily the nicest thing to do to any chile
    > Having said that, a Jamaican friend brought back some freshly-picked
    > habaneros (or were they Scotch bonnets...can't recall now) in vinegar
    > for me in London. They were off her family's chile farm. Used the
    > vinegar but left the chiles in the jar. Topped off with more vinegar as
    > needed. Kept that jar of pickled habs going for about 6 years, with
    > little diminution of heat. Finally left it to a friend, who is keeping
    > it going. Is there a record for this sort of thing LOL


    I started a jar a few months ago with these ripe Thai chiles:
    http://img208.imageshack.us/img208/7...sfromvietn.jpg
    (They were frozen at the store which is why they look crusty)

    I've been using a big gallon jug of white wine vinegar I got at the
    restaurant store for $4 (Four Monks Brand). It takes about 2 weeks
    for the vinegar to get enough flavor, then I drink it over the next
    week, and refill. I also buy 28oz cans of pickled jalapenos for about
    $.80 and add a little sugar and drink the juice from those, too.
    Usually I don't finish the jalapenos themselves so I throw those away
    and open a new can.

    -sw

  8. #8
    Arri London Guest

    Default Re: Jalapenos for wimps



    Sqwertz wrote:
    >
    > On Sun, 26 Sep 2010 17:08:08 -0600, Arri London wrote:
    >
    > > Pickling isn't necessarily the nicest thing to do to any chile
    > > Having said that, a Jamaican friend brought back some freshly-picked
    > > habaneros (or were they Scotch bonnets...can't recall now) in vinegar
    > > for me in London. They were off her family's chile farm. Used the
    > > vinegar but left the chiles in the jar. Topped off with more vinegar as
    > > needed. Kept that jar of pickled habs going for about 6 years, with
    > > little diminution of heat. Finally left it to a friend, who is keeping
    > > it going. Is there a record for this sort of thing LOL

    >
    > I started a jar a few months ago with these ripe Thai chiles:
    > http://img208.imageshack.us/img208/7...sfromvietn.jpg
    > (They were frozen at the store which is why they look crusty)
    >
    > I've been using a big gallon jug of white wine vinegar I got at the
    > restaurant store for $4 (Four Monks Brand). It takes about 2 weeks
    > for the vinegar to get enough flavor, then I drink it over the next
    > week, and refill. I also buy 28oz cans of pickled jalapenos for about
    > $.80 and add a little sugar and drink the juice from those, too.
    > Usually I don't finish the jalapenos themselves so I throw those away
    > and open a new can.
    >
    > -sw



    Why are you drinking pickle juice? But why not add more vinegar to the
    jalapenos?
    The chile vinegar is great on noodles and various steamed dumplings.

  9. #9
    Sqwertz Guest

    Default Re: Jalapenos for wimps

    On Mon, 27 Sep 2010 17:44:07 -0600, Arri London wrote:

    > Why are you drinking pickle juice? But why not add more vinegar to the
    > jalapenos?


    Takes too long and is never strong enough the second time around.
    Maybe if I used fresh japs. At $$.79/28oz can I can just buy them and
    get instant gratification :-)

    Something I've never seen before at a Chinese restaurant: One of the
    cantonese Cantonese BBQ places (2nd best in town) had sliced fresh
    japs at the table in slightly sweetened vinegar (rice vinegar? hard to
    tell)). I've been known to eat half the container before the food
    arrives.

    Matter of fact I just bought a pound of japs for $.59/lb. I have gone
    though so many peppers (both mild and hot) this pepper season. Oh,
    and I got a few red serranos too.

    -sw

  10. #10
    Bryan Guest

    Default Re: Jalapenos for wimps

    On Sep 25, 6:58*pm, Arri London <biot...@ic.ac.uk> wrote:
    > "djs0...@aol.com" wrote:
    >
    > > I've complained about jalapenos not being as hot as they used to be.
    > > Today I was at the grocery store and actually saw a jar of jalapenos
    > > that said, "No Heat". *Why on earth would they do something like
    > > that? *If someone wants a mild pepper then let them buy something
    > > else, like an anaheim or something.

    >
    > Chiles do have a flavour apart from the heat. Unfortunately, breeding
    > out the heat can also breed out some of that flavour. A heatless
    > jalapeno would taste very different from the heatless anaheims.


    That is very true.

    --Bryan

  11. #11
    Bryan Guest

    Default Re: Jalapenos for wimps

    On Sep 25, 4:03*pm, Ranée at Arabian Knits <arabiankn...@gmail.com>
    wrote:
    > In article
    > <f386ec06-1a01-4c9b-a5cb-ea9db355d...@f6g2000yqa.googlegroups.com>,
    >
    > *"djs0...@aol.com" <djs0...@aol.com> wrote:
    > > I've complained about jalapenos not being as hot as they used to be.
    > > Today I was at the grocery store and actually saw a jar of jalapenos
    > > that said, "No Heat". *Why on earth would they do something like
    > > that? *If someone wants a mild pepper then let them buy something
    > > else, like an anaheim or something.

    >
    > * *Maybe they like the flavor, but can't stand the heat? *I like the
    > fruity/floral flavor of habaneros, but can only eat them in small
    > quantities, so I prefer the seasoning peppers which share the flavor,
    > but not as much of the heat, they are more like jalapenos in their heat.


    Look at the Aji Dulce #2:
    http://tomatogrowers.com/hot.htm

    I'm not so fond of the flavor of that type, but the Aji Dulce is a
    very popular pepper in Venezuela, according to a Venezuelan woman at
    the church.

    Also check out the Trinidad Perfume at:
    http://tomatogrowers.com/hot5.htm
    >
    > Regards,
    > Ranee @ Arabian Knits
    >


    --Bryan

  12. #12
    Arri London Guest

    Default Re: Jalapenos for wimps



    Sqwertz wrote:
    >
    > On Mon, 27 Sep 2010 17:44:07 -0600, Arri London wrote:
    >
    > > Why are you drinking pickle juice? But why not add more vinegar to the
    > > jalapenos?

    >
    > Takes too long and is never strong enough the second time around.
    > Maybe if I used fresh japs. At $$.79/28oz can I can just buy them and
    > get instant gratification :-)


    LOL fair enough. But why are you drinking pickle juice in the first
    place?
    >
    > Something I've never seen before at a Chinese restaurant: One of the
    > cantonese Cantonese BBQ places (2nd best in town) had sliced fresh
    > japs at the table in slightly sweetened vinegar (rice vinegar? hard to
    > tell)). I've been known to eat half the container before the food
    > arrives.


    Haven't seen that either. The Mexican places sometimes have pickled
    jalapenos on the table; usually mixed with other vegs.
    >
    > Matter of fact I just bought a pound of japs for $.59/lb. I have gone
    > though so many peppers (both mild and hot) this pepper season. Oh,
    > and I got a few red serranos too.


    Chiles are good for you! Eat them in good health. Do you ever make
    pepper jelly with them? Bout time for a batch here.

  13. #13
    Sqwertz Guest

    Default Re: Jalapenos for wimps

    On Sat, 02 Oct 2010 17:24:06 -0600, Arri London wrote:

    > LOL fair enough. But why are you drinking pickle juice in the first
    > place?


    Ahh, but it's pickled JALAPENO juice. I drink it because I like it.
    I get uncontrollable cravings for pickled things and other strongly
    flavored foods when I haven't eaten for a couple-few days (due to a
    non-digestive medical issue). My gustatory system has been deprived
    and needs to catch up quickly :-) And often times I have trouble
    chewing.

    Another favorite drink is half-sour pickle juice from real fermented
    pickles like Herman's (Nathans), Bubbies, Ba Tempte, etc...). And of
    course kimchi. The whole jar, not just the juice.

    Vlassic and those other fake pickle juices don't do it for me.

    > Chiles are good for you! Eat them in good health.


    I try. I'm really not that much of a chile head. My tolerance is
    actually pretty low, but still probably higher than 80% of the
    population (who are mostly mild chile eaters).

    I don't do pepper jellies.

    I just started my first bath of mustard using Russian Baltika #6 -
    Porter. That's some interesting beer. I look forward to trying #2-5
    and #7-9 (#1 is non-alcoholic ;-)

    -sw

  14. #14
    Brooklyn1 Guest

    Default Re: Jalapenos for wimps

    Sqwertz wrote:
    >Arri London wrote:
    >
    >> LOL fair enough. But why are you drinking pickle juice in the first
    >> place?

    >
    >Ahh, but it's pickled JALAPENO juice. I drink it because I like it.
    >I get uncontrollable cravings for pickled things and other strongly
    >flavored foods when I haven't eaten for a couple-few days (due to a
    >non-digestive medical issue). My gustatory system has been deprived
    >and needs to catch up quickly :-) And often times I have trouble
    >chewing.


    How do you oftentimes have trouble chewing... either you don't go to a
    dentist or folks oftentimes belt you in the mouth.



  15. #15
    Arri London Guest

    Default Re: Jalapenos for wimps



    Sqwertz wrote:
    >
    > On Sat, 02 Oct 2010 17:24:06 -0600, Arri London wrote:
    >
    > > LOL fair enough. But why are you drinking pickle juice in the first
    > > place?

    >
    > Ahh, but it's pickled JALAPENO juice. I drink it because I like it.
    > I get uncontrollable cravings for pickled things and other strongly
    > flavored foods when I haven't eaten for a couple-few days (due to a
    > non-digestive medical issue). My gustatory system has been deprived
    > and needs to catch up quickly :-) And often times I have trouble
    > chewing.


    Fair enough, then. Thought there might be some medical benefit to it.
    People do drink vinegar for health reasons. Capsaicin is also used for
    medical reasons.

    >
    > Another favorite drink is half-sour pickle juice from real fermented
    > pickles like Herman's (Nathans), Bubbies, Ba Tempte, etc...). And of
    > course kimchi. The whole jar, not just the juice.


    The juice is consumed with the pickles, for me. Any remaining juice,
    including the kimchi, is reserved for the next batch of pickles.

    >
    > Vlassic and those other fake pickle juices don't do it for me.


    Their pickles don't do it for me, full stop

    >
    > > Chiles are good for you! Eat them in good health.

    >
    > I try. I'm really not that much of a chile head. My tolerance is
    > actually pretty low, but still probably higher than 80% of the
    > population (who are mostly mild chile eaters).


    Ah well!

    >
    > I don't do pepper jellies.


    They can be good on savoury dishes though :q

    >
    > I just started my first bath of mustard using Russian Baltika #6 -
    > Porter. That's some interesting beer. I look forward to trying #2-5
    > and #7-9 (#1 is non-alcoholic ;-)
    >
    > -sw


    Sounds interesting. Never tried making mustard with beers. Keep us
    posted.

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