4 ms·
So everyone who lives in the vicinity of a Trader Joe's?
by mhb 4y ago
So everyone who lives in the vicinity of a Trader Joe's?
- lotsofpulp 4y agoI have a lot of choice words for whoever decided to discontinue the red TJ’s jalapeño hot sauce. https://www.traderjoesgroceryreviews.com/trader-joes-hot-sauce-with-jalapenos/ https://www.traderjoesgroceryreviews.com/trader-joes-hot-sau...
- zeroonetwothree 4y agoYeah I really miss that sauce
- danuker 4y agoGuess what I do: wash and slice up some peppers, stick them tightly in a jar, and fill with vinegar so that no air bubbles are left. Not quite a sauce, but it works for me. Stores for months in a fridge. Communist Romanian recipe.
- andybak 4y agoHow does that not just store forever? I thought that was the point of pickling.
- krageon 4y agoWith stuff like this it depends on how you use it (f.e. it's possible they use it up over a few months, or that after that time there is not enough liquid left to cover the vegetable mass)
- oasisbob 4y agoAmong other problems, Botulism takes all the fun out of traditional pickling recipes.
- catchclose8919 4y agoeh, if it's salty + sour it's probably ok ;) nothing acidic enough is hospitable for botulism, afaik most traditional pickling recipes involve quite high acidity from high levels of lactic acid induced fermentation... and in general, whatever bacteria can grow in a medum rich enough in salt + whatever acid (lactic if you're fermenting, citric or acetic otherwise) is probably not gonna hurt you too bad (salmonella and all the nasty stuff require protein + mostly towards neutral or alcaline environment). sure, if you're into pickled eggs or weird stuff like that, watch out, but any sour pickled vegetables are safe and even if they go off will not make you seriously ill, they'll just start tasting like s and mess your stomach a tid bit.
- msandford 4y agoBotulism is inhibited by acidity. Get the ph low enough, I want to say 4.6 or so, and it just can't live or grow. In grocery stores here in the US I can buy pickling vinegar which is 9% acetic acid versus 5% for the normal stuff. Regular old 5% vinegar is around 2.5ph.
- code_duck 4y agoThat isn’t “real” pickling. It’s a technique called refrigerator pickles. Longer shelf life techniques involve higher acidity and either fermentation or heating.
- danuker 4y agoIt's not sterilized. There could be germs inside the peppers where there's just water, not vinegar.
- arprocter 4y agoThat sounds similar to Puerto Rican pique Supposedly you can just top up the vinegar once it starts to get low https://en.wikipedia.org/wiki/Pique_sauce https://en.wikipedia.org/wiki/Pique_sauce
- simonh 4y agoApparently there’s a shortage of Jalapeños. Sriracha had to stop making their sauce for a while because of it, but apparently there’s a fair bit of Sriracha in the supply chain for a while.
- tick_tock_tick 4y agoWait that's gone? Are you 100% sure? I literally just grabbed a bottle of it out of my fridge and I swear I bought only a few months ago; San Francisco TJs on 9th street.
- lotsofpulp 4y agoA couple weeks ago, the customer service reps in the store supposedly looked it up in their computer and told me it was discontinued. They have also told me when things are out of stock, rather than discontinued, so I assume it was actually discontinued.
- AlbertCory 4y agoOh noes! I have two within a (longish) walk. Double-plus ungood.