What is in that 4oz. can of green chiles?
treitz3
Posts: 18,996
This should be a fun thread. I tried to find out today by talking to many people. Store managers, those with a Spanish background, local cooks and all I got was a myriad of answers with absolutely nobody saying the same thing. I look briefly online and "they" say it's a version of New Mexico's green Chile's.
The state it originates in [if true] means nothing to me. I would like to know if it's a blend of green chile's or if it's an Anahiem chile picked at a certain time or whatever else you would like to throw at me.
Collectively I haven't learned jack ____. I would like to know because I would like fresh ingredients in my cooking and not something from a damned can. The only ingredients they list is green chiles, along with other crap I am not interested in adding unless it is called for in the recipe or something I would like to add myself. Well, there's hundreds of them [green chiles] throughout the world. So, what the hell is in that can of green chiles?
What say you?
The state it originates in [if true] means nothing to me. I would like to know if it's a blend of green chile's or if it's an Anahiem chile picked at a certain time or whatever else you would like to throw at me.
Collectively I haven't learned jack ____. I would like to know because I would like fresh ingredients in my cooking and not something from a damned can. The only ingredients they list is green chiles, along with other crap I am not interested in adding unless it is called for in the recipe or something I would like to add myself. Well, there's hundreds of them [green chiles] throughout the world. So, what the hell is in that can of green chiles?
What say you?
~ In search of accurate reproduction of music. Real sound is my reference and while perfection may not be attainable? If I chase it, I might just catch excellence. ~
Post edited by treitz3 on
Comments
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What's the question? There are all sorts of different varieties of chilies. The chiles in the can are green chilies.
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The chile formerly known as Anaheim, but called a variety of names, is the chile in the can. Unless it says Jalopenos or habeneros or something different.
Incidentally, in the 1960 they grew Anaheim chiles in Orange County Ca, and many of them were hot as hell. My mom used to stuff them with cheese, batter them and fry in oil. -
Haha....What's the question? There are all sorts of different varieties of chilies. The chiles in the can are green chilies.
That's why I asked the question...~ In search of accurate reproduction of music. Real sound is my reference and while perfection may not be attainable? If I chase it, I might just catch excellence. ~ -
Haha....
That's why I asked the question...
There's no one variety, that's the answer.
Get a New Mexico Green Chile and you'll be fine with whatever concoction you're trying to cook up. -
You really should start worrying about more pressing matters like, "What's that crap that's in the taquitos on the warmer at Circle K?" Bigger issues here, man!
Chiles!! Seriously? -
"What's that crap that's in the taquitos on the warmer at Circle K?"
Wow I have always wondered that!!! I secretly want to eat one but can never seem to push myself to make that move.:D -
I'm pretty sure you have to starved for about a week or coming home from the bar after closing time to go near one. I've done the latter and went temporarily blind in my left eye after eating one.Conradicles wrote: »Wow I have always wondered that!!! I secretly want to eat one but can never seem to push myself to make that move.:D
My colon is permanently scarred. -
It's the hotdogs warmed all day in the rotating cage that scare me....
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I'm sure there's nothing in those cans but 100% grade A Hatch green chile's.
When it's important enough I roast my own.My equipment sig felt inadequate and deleted itself. -
Well, any chile can be picked green. Most likely candidates are anaheims, serranos, poblanos, jalapenos, and New Mexico varieties (big jim, etc.). That's the reason it isn't specific, it most likely a blend of whatever they have at that time."They who can give up essential liberty to obtain a little temporary safety, deserve neither liberty nor safety."
Benjamin Franklin, February 17th, 1775.
"The day that I have to give up my constitutional rights AND let some dude rub my junk...well, let's just say that it's gonna be a real bad day for the dude trying to rub my junk!!"
messiah, November 23rd, 2010 -
I thought I had seen it all, thanks Treitz3.CTC BBQ Amplifier, Sonic Frontiers Line3 Pre-Amplifier and Wadia 581 SACD player. Speakers? Always changing but for now, Mission Argonauts I picked up for $50 bucks, mint.
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Tom, my favorite green chile is the poblano. It is hot but not too hot and has a very nice sweet and peppery flavor. They are great to grill, slice up, place in olive oil with lots of garlic and let set a few days. After that, if you make a big batch, you can use them as needed for any recipe.
The grill imparts that great taste you get from roasted peppers.
EDIT; I forgot to mention this. If you use the grill make sure the peppers skins are black on all sides. Then remove from the grill and place in a brown paper bag to steam loose the skin. Remove the skins and then place them in the olive oil/garlic infusion. You can experiment with salt, pepper, other chiles, fresh basil, etc to achieve the flavor you like. Also, if you like your pepper hot, leave the veins in the pepper that is where all the heat is more-so than in the seeds. -
I could be a smart A$$ and say in the 4oz can of green chilies, there are just that, 4oz of green chilies :rolleyes:
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Its funny and true, though.
