try again...damned trailer....
----- Original Message -----
From: "DrMayf" <drmayf@teknett.com>
To: <land-speed@autox.team.net>
Sent: Friday, December 13, 2002 4:48 PM
Subject: Hot Peppers was Re: Mexican food comments ...
> Funny, no one has mentioned habenero peppers. These puppies are definitely
> on the hot side. Have a friend in HUntsville (yeah I have one friend, at
> least) who turned fifty a few years back. One of our co-workers had canned
> some habeneros and they sorta looked like orangish colored tomatoes. S0,
> being about half gassed he pops one whole one into his mouth and proceeds
to
> masticate it. I thought we were going to have to call an aide car for
> rescue. He almost stopped breathing! Near medical emergency! And he like
> dhis stuff hot. So if you have the chance, try one...several times hotter
> than jalepeno..
>
> mayf
> ----- Original Message -----
> From: "gary baker" <lsr350@hotmail.com>
> To: <BWANA343@aol.com>; <land-speed@autox.team.net>
> Sent: Friday, December 13, 2002 3:10 PM
> Subject: Re: Mexican food comments ...
>
>
> > > The active ingredient in peppers is Capsaicin (sp?).
> >
> > Very true Bob it is an acid and that is what burns ,eating anything of
an
> > alkaline nature will quench the fire, thats why at least over here they
> > serve yoghurts and cucumber and the like with hot chilies, also chilies
> are
> > rated from 1 to 10 for heat with 1= capsicum and cayenne= 7 jalapeno = 5
I
> > believe in Mexico a purple coloured chili lives which =10its been
> described
> > as exquisite agony and another interesting fact about chilies is the
heat
> > produced on eating releases endorphines ( similar to morphine ) from
your
> > body which gives you a natural high so encourages the eater to go back
to
> > something which you would nornally avoid ,I drink tobasco straight from
> the
> > bottle just love that afterburn on my lips but no keen on the other
after
> > burn at the other end
> > Gary
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/// what is needed. It isn't that difficult, folks.
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