"gtr" > wrote in message news:2015071014383638784-xxx@yyyzzz...
>I don't really have any commentary on the psychology of Ms. Bove, but
>steering it off topic a bit:
>
> I love jalapenos but can usually only eat a bit of them without having
> them overwhelm my dining experience. Unlike the heat of, say, wasabi or
> hot mustard, jalapeno heat doesn't seem to go away quite so quickly. I'd
> like to get get the jalapeno flavor but not jalapeno heat.
>
> I've bought pickled jalapenos from lots of different suppliers. Some are
> hot some are surprisingly mild, which allows more of what I think of as
> the jalapeno flavor to come out.
>
> I'd like to make a dish in which I can get the maximum jalapeno flavor
> with the minimum jalapeno heat. How can I take the teeth out of jalapenos
> before adding them.
>
> I figure if I gut them of their seeds and pith, then just pickle the
> strips, and additionally pickle them in a more acidic solution, then I
> might be able to defang them.
>
> Thoughts?

I don't like pickled ones but the fresh ones I've gotten of late don't
usually have too much heat to them.