Posted on 03/31/2006 5:53:30 PM PST by blam
I just heard on a Discovery Channel 'medical moment' that capsaicin applied directly to the prostate is effective in killing cancer cells.
Not this boy.
I'm not making this up.
Probably, but apparently you don't have a clue what a joke is....sincere apologies.
I guess if the acid eats a whole through your intestines..you could die of septocemia?
Bleeding ulcers maybe to?..maybe two
Imagine these in pepper spray or dried to powder than burned upwind from your enemies...like they used to do in early China
Lord, lord!
What would you *do* with the stuff?
"I'll give you a hundred bucks if you can down a shot of this stuff, buddy."
Perhaps.
Something about painful food that just makes me not want anything to do with it.
Give me supermegacheesy Italian food with LOTS of meat in it.
Chili can trigger ulcer problems (if these are present.) I don't know about IBS. I guess those that are too hot for your hands are OK on the tongue.
The ice cream is for wiping, not eating. Put a scoop on a cone before you head to the bathroom the next day.
Perhaps someone for with no ability to taste. I had a pinhead-sized droplet of 800,000 Scoville sauce about floor me, and I *really like* spicy foods. This 16,000,000 stuff is pretty much useless as a seasoning. It might as well be toxic.
Just capsaicin......I don't know what the scoville
value of one molecule is...but that's all this hot
chile stuff is...you could take any hot sauce and
dilute it out to where it's palatable, or just
try pure capsaicin and irritate yourself to near
death or death...it's effected is related to its
concentration and on what tissue it touches...
Tried Daves insanity sauce, took a tiny bit on the
tip of my tongue, ruined the whole meal...i couldn't
taste food for a few hours...I now give it smarty pants
"I can handle hot sauce" types to teach them humility.
Notes from an inexperienced Seattle chili taster named Frank who was visiting Texas:
"Recently I was honored to be selected as an Outstanding Famous Celebrity in Texas, to be a judge at a chili cook-off because no one else wanted to do it. Also the original person called in sick
at the last minute and I happened to be standing there at the judges' table asking directions to the beer wagon when the call came in. I was assured by the other two judges (native Texans) that the chili wouldn't be all that spicy, and besides they told me I could have free beer during the tasting, so I accepted."
Here are the score cards from the event:
Chili #1: Mike's Maniac Mobster Chili
JUDGE ONE: A little to heavy on the tomato. Amusing kick.
JUDGE TWO: Nice, smooth tomato flavor. Very mild.
FRANK: Holy smokes, what is this stuff? You could remove dried paint from your driveway with it. Took me two beers to put the flames out. Hope that's the worst one. These hicks are crazy.
Chili #2: Arthur's Afterburner Chili
JUDGE ONE: Smoky (barbecue?) with a hint of pork. Slight Jalapeno tang.
JUDGE TWO: Exciting barbecue flavor, needs more peppers to be taken seriously.
FRANK: Keep this out of reach of children! I'm not sure what I'm supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver while I shoved my way to the front of the beer line.
Chili #3: Fred's Famous Burn Down the Barn Chili
JUDGE ONE: Excellent firehouse chili! Great kick! Needs more beans.
JUDGE TWO: A beanless chili, a bit salty, good use of red peppers.
FRANK: This has got to be a joke! Call the EPA, I've located a uranium spill! My nose feels like I have been sneezing Drano. Everyone knows the routine by now and got out of my way so I could make it to the beer wagon. Barmaid pounded me on the back; now my backbone is in the front part of my chest.
Chili #4: Bubba's Black Magic
JUDGE ONE: Black bean chili with almost no spice. Disappointing.
JUDGE TWO: Hint of lime in the black beans. Good side dish for fish or other mild foods, not much of a chili.
FRANK: I felt something scraping across my tongue, but was unable to taste it. Sally, the barmaid, was standing behind me with fresh refills so that I wouldn't have to dash over to see her.
Chili #5: Linda's Legal Lip Remover
JUDGE ONE: Meaty, strong chili. Cayenne peppers freshly ground adding considerable kick. Very impressive.
JUDGE TWO: Chili using shredded beef, could use more tomato. Must admit the cayenne peppers make a strong statement.
FRANK: My ears are ringing and I can no longer focus my eyes. I belched and four people in front of me needed paramedics. The contestant seemed hurt when I told her that her chili had given me brain damage. Sally saved my tongue by pouring beer directly on it from a pitcher. Sort of irritates me that one of the other judges asked me to stop screaming.
Chili #6: Vera's Very Vegetarian Variety
JUDGE ONE: Thin yet bold vegetarian variety chili. Good balance of spice and peppers.
JUDGE TWO: The best yet. Aggressive use of peppers, onions, and garlic. Superb.
FRANK: My intestines are now a straight pipe filled with gaseous flames. No one seems inclined to stand behind me except Sally.
Chili #7: Susan's Screaming Sensation Chili
JUDGE ONE: A mediocre chili with too much reliance on canned peppers.
JUDGE TWO: Ho Hum, tastes as if the chef threw in canned chili peppers at the last moment. I should note that I am worried about judge #3, he appears to be in a bit of distress.
FRANK: You could put a hand grenade in my mouth and pull the pin and I wouldn't feel it. I've lost sight in one eye and the world sounds like it is made of rushing water. My clothes are covered with chili which slid unnoticed out of my mouth at some point. Good, at autopsy they'll know what killed me. I've decided to stop breathing, it's too painful and I'm not getting any oxygen anyway. If I need air I'll let it in through the hole in my stomach.
Chili #8: Helen's Mount Saint Helen's Chili
JUDGE ONE: This final entry is a good, balanced chili, neither mild nor hot. Sorry to see most of it was lost when Judge number 3 fell and pulled most of the pot on top of himself.
JUDGE TWO: A perfect ending, this is a nice blend chili, safe for all, not too bold but spicy enough to declare its existence.
FRANK: ..., Frank?
You're right about that. Too many "macho" style sauces and chilis are just hot; no flavor. Mostly I used to just roast mild (Hatch) chili and thus get to use more. I do like the taste of Chipotle chilis though (ordinary jalapeños seem to have had the taste bred out of them of late.)
self ping for later
When I drove across the continent, I stopped at Walmart in Carlsbad NM, to replace some luggage. In the parking lot there was a guy with a big flame roaster, and a line of people with boxes of chiles, waiting their turn to have them roasted. It smelled very nice.
And you're right- the flavor is the only real consideration.
Now horseradish- that has to be *brutal*. That, I have found, is where the flavor is. I usually ask the server for 'weapons grade' horseradish.
If you like strong horseradish; try a little wassabi. I know. I know. It's not real horseradish, but it is piquant...
I've had it- it's good- although I must admit that I'm not generally a big fan of Japanese food.
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