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.

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.

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.

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

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?

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 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.

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.

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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 2014-05-26 00:47:09 +0000, Travis McGee said:

> 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?

That stuff's nasty.

On 5/25/2014 9:17 PM, Oregonian Haruspex wrote:
> On 2014-05-26 00:47:09 +0000, Travis McGee said:
>
>> 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?
>
> That stuff's nasty.
>

To be honest, I don't think I've had Tillamook cheese in decades, and I
last toured the factory in the late 60s or early 70s. I know that it
always had a premium price in California, so I avoided it there. Walmart
house brand cheddar has always been good enough for me, unless I have
Velveeta in the house.

On 2014-05-26, Travis McGee > wrote:

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

>>> While I believe that there are low-heat jalapeños,

Most sprmkt jalapenos are pretty week. Most canned jalapenos are MUCH
hotter, if for no other reason than they don't remove the ribs/seeds,
which then get cooked into the can making for some seriously hot
peppers. remove the hot parts of a weak 'peno and get "low-heat"
peni's. Not exactly rocket science.

> Ever been to Tillamook?

In fact, I have. Lived in Salem for a spell and explored the area
extensively. This was in Tillamook's (the company) middle period. I
din't do much cheese then, so can't comment. I did do Tillamook
cheese b4 moving to OR and when they first hit the mkt. Hadda buy it
by the lb, cut off from big ol' room temp cheese wheels. To die for
cheddar!

Now, 40 yrs later, I rarely buy their cheese. Its quality and flavor
is barely better than most other sprmkt cheese brands. In fact,
Cracker Barrel (Kraft) is as good and cheaper. The one exception is
Tillamook's Vintage White cheddar cheese (2 yrs old) in the black 8oz
pkg. Put's it above the avg and makes the most awesome mac n'
cheese. In fact, local potluckers DEMAND I bring my MnC.

nb

On 2014-05-26, Travis McGee > wrote:

> Velveeta in the house.

Any credibility you might of had is now less than zip.

nb

On 2014-05-26, Sqwertz > wrote:
>
> Not to mention Rogue Creamery - probably the most celebrated cheese
> company in the country.

Celebrated by who? Never heard of 'em.

nb

On 2014-05-26, Sqwertz > wrote:

> Or Pholia Farm, La Mariposa Creamery, Ochoa Creamery, Tumalo Farms,
> Tillamook County Creamery, Willamette Valley Cheese Co., Fern?s Edge
> Goat Dairy, Oak Leaf Creamery, Umpqua Dairy, Rivers Edge Chevre, Briar
> Rose Creamery, Face Rock Creamery, Full Circle Creamery, Portland
> Creamery, or Rogue Creamery.
>
> Oregon is a very cheese-worthy state.

You've jest demonstrated the cheesiest example of name-dropping I've
ever witnessed. You'da cheese (pun intended)!

nb

On 2014-05-26, Sqwertz > wrote:

> Everybody who is serious about cheese has heard of Rogue. Of course
> you won't find them at Wally World.

I wasn't "serious" about cheese when I lived in OR, but knew what good
cheese was. Still never heard of them. Apparently, wasn't attending
enough OR cheese award strokefests.

The boutique/artisan label does not automatically impart some sorta
greatness on cheese. I've tasted many "award winning" cheeses. Yawn.
We even have a goat cheese place here where I live. Goat milk cheese
only. All kindsa cheese. All amazingly mediocre. As far as I'm
concerned, their only truely good product is basic fresh goat milk.

nb

On 2014-05-26, Sqwertz > wrote:

> You don't sound like much of a cheese head. Some of us take
> it more seriously.

Ya think? When was the last time you spent $60 for imported Spanish
Cabrales? Which is better, Gruyere or Comte? What's the difference?
Can you tell the difference between good and bad raclett? What is
beirkase? What cheese is it similar to? What is the Havarti
equivelent? Have you ever heard of the Cheese Board in Berkeley CA?

nb

On 2014-05-26, Sqwertz > wrote:

> Oh, Puh-LEEZE. I can out-cheese you any day.

I don't think that was ever in question. You da' cheesiest person in
rfc, I know. LOL.....

> As for Cabrales, I would never pay $60 for it. Is that how you
> measure your cheese, by how much you got ripped off?

Actually, was no where near the best I've had. Jes pointing out what
lengths I'm foolish enough to go to for good cheese.

> I just wish Costco....

!?!?!?

Exsqueeze me! Did you say "Costco"? Sorry, but you jes blew any
cheese creds you think you may have. Also, didn't see any answers to
my other Qs. Go ahead. You can goggle 'em. Not like it'll do you
any good.

nb

On 5/26/2014 1:38 AM, Sqwertz wrote:
> On 26 May 2014 05:21:23 GMT, notbob wrote:
>
>> On 2014-05-26, Sqwertz > wrote:
>>
>>> I just wish Costco....
>>
>> !?!?!?
>>
>> Exsqueeze me! Did you say "Costco"? Sorry, but you jes blew any
>> cheese creds you think you may have.
>
> Which shows how much *you* know. Costco has a limited selection of
> awesome cheeses at excellent prices. Unfortunately much of them are
> seasonal. They were out of Delice de Bourgnone, for example, last
> week. At least their Roquefort seems to be a staple now, and at a
> mere $11/lb.
>
>
>> Also, didn't see any answers to my other Qs.
>
> I considered them rhetorical questions. Kinda like me asking you what
> 2+2 equals. Maybe you thought they deserved answers, but I sure
> didn't. If you want somebody to dance, go rent a date.
>
> -sw
>

If he keeps de-legitimizing people here, pretty soon no one will be
qualified to post to this group. It will die a horrible death.

On 5/25/2014 8:17 PM, Oregonian Haruspex wrote:
> On 2014-05-26 00:47:09 +0000, Travis McGee said:
>
>> 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?
>
> That stuff's nasty.
>
We used to go to the factory and get cheese curds. They had wonderful
ice cream there as well. I recall their aged cheddar was pretty good.

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

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On Sun, 25 May 2014 21:39:22 -0400, Travis McGee
> wrote:

> On 5/25/2014 9:17 PM, Oregonian Haruspex wrote:
> > On 2014-05-26 00:47:09 +0000, Travis McGee said:
> >
> >> 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?
> >
> > That stuff's nasty.
> >
>
> To be honest, I don't think I've had Tillamook cheese in decades, and I
> last toured the factory in the late 60s or early 70s. I know that it
> always had a premium price in California, so I avoided it there. Walmart
> house brand cheddar has always been good enough for me, unless I have
> Velveeta in the house.

Maybe you think Laughing Cow is premium cheese too.


--

Good Food.
Good Friends.
Good Memories.

On 26 May 2014 03:10:54 GMT, notbob > wrote:

> On 2014-05-26, Sqwertz > wrote:
> >
> > Not to mention Rogue Creamery - probably the most celebrated cheese
> > company in the country.
>
> Celebrated by who? Never heard of 'em.
>
I've heard of it.


--

Good Food.
Good Friends.
Good Memories.

On Sun, 25 May 2014 20:03:44 -0500, Janet Wilder >
wrote:

> 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.

Have you ever tried to find decent cheese at a grocery store in
Corvallis???


--

Good Food.
Good Friends.
Good Memories.

On 2014-05-26, Travis McGee > wrote:

> If he keeps de-legitimizing people here, pretty soon no one will be
> qualified to post to this group. It will die a horrible death.

He's not a problem. We need the comedy relief.

nb

On 2014-05-26, Sqwertz > wrote:

> He was referring to you, Booby.

So was I, Boob.

nb

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

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.

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