Mar 242015

pain1I picked this up at our local beef jerky/spicy food shop. I’d tried a Most Wanted Pain Is Good sauce or two before, but not the jalapeno. Let’s see what’s going on with it.

The sauce is a pleasant green, tilting toward olive but still in tolerance for a jalapeno sauce, with small pepper and onion bits evident. It’s rather thin. To use it reliably as a dip, look for concavity in the vehicle. (A Tostitos Scoop is good, obviously.) The nose is of mostly peppers and garlic, but vinegar isn’t far behind. What do we have here?

Ingredients: Jalapeno Peppers (Jalapeno Peppers, Water, Vinegar, Salt), Vinegar, Water, Roasted Green Chiles (Green Chiles, Salt, Citric Acid), Onions, Garlic, Lime Juice Concentrate, Natural Thickener (Xanthan Gum, Guar Gum, Sodium Alginate), Spice, Salt, Ascorbic Acid (Vitamin C), Natural Flavor.

Uh-oh. That’s trouble. The first ingredient is clearly canned jalapenos, not fresh. Vinegar and water immediately following aren’t promising developments either.


And indeed, it’s underwhelming. Straight or on a chip, it starts with a pleasant botanical note, but vinegar quickly overwhelms any subtleties. It doesn’t degrade the snack completely, but the experience is decidedly pedestrian.

It did a little better on a grilled chicken quesadilla. The chicken was marinated in Goya Mojo Criollo, which gave a little sophistication back to the gustatory equation.


The bottle says it’s medium, at a stated “1,000 to 1,400 Scovilles” [sic]. The heat is right in line with any processed jalapeno product. There’s a little bite that might bug someone who “doesn’t like spicy food.” Chileheads won’t need a drink.

I paid $7.99 for this, which was high. You should be able to find it for $5.50 or so without much problem.

Unfortunately, that’s still too much. This sauce might be marginally defensible priced in line with mass-market offerings. However, it’s a slight but unambiguous failure trying to be a boutique product.


 Posted by at 10:59 pm
Mar 182015

Is this finally the effort in which I lose significant weight? Who knows? I have to keep trying, though. I eventually quit smoking on the only-God-knows-how-manyth try, and I’ll eventually do this too. Lessons from the front lines so far:

  • When you decide you’re going to drink diet tonic water as a go-to, then the local Publix runs out of it very quickly.
  • I love Greek yogurt, and it sits in my stomach and keeps me satiated for a long time. I should have been eating it all along. Challenge now is not to get burned out on it.
  • There are 55 calories in a tablespoon of regular ranch dressing, and I’d rather have less of the real thing than more of a reduced-calorie version.
  • Never, ever sit down with the can of almonds. Count them out painstakingly and leave the kitchen knowing how many calories are in your napkin.
  • Ground chicken degrades my chili, but only slightly. It still delivers an 85-90% gustatory experience.
  • I’m not making an explicit effort to limit carbohydrates, but that’s kind of how it’s working out by itself. I can tell the difference in how I feel when I’ve had a lot of carbs. It’s not a good difference.
  • My legs have been thankfully content for the past few days as they’ve gotten accustomed to the increased activity. They started raising hell in earnest last year, and the message from them is “these are really just niggling little hurts, Bo, but if you don’t get this damned weight off we can arrange a major injury. How would that be?” I get it, guys. Working on it!
 Posted by at 10:30 am
Mar 132015

I’ve had some long days this week trying to compensate for winter weather absences, so I’m particularly happy to have The Martian as the only item on my to-do list for the next 14 or so hours. Finish a riveting book, and then sleep in? I’ll take it. Awesome. Listen to our broadcast Sunday night. […]

 Posted by at 8:17 pm is using WP-Gravatar