Charles,
For what do you use that concoction? Cleaning out the pot on the wave soldering machine?
Human intestines weren't built for such an application...
Leland
________________________________
From: TechNet on behalf of Charles Caswell
Sent: Fri 4/22/2005 2:52 PM
To: [log in to unmask]
Subject: Re: [TN] NTC...Why so quiet today?
I make a pain sauce which is dried Habenero peppers steeped in 100 proof
vodka. The liquid is strained and the vodka evaporated until crystals form on
the glass. This stuff can put you in a coma.
-----Original Message-----
From: Kevin Jaworenko [mailto:[log in to unmask]]
Sent: Friday, 22 April 2005 1:47 PM
To: [log in to unmask]
Subject: Re: [TN] NTC...Why so quiet today?
One could also go and buy one of 3 hot sauces;
The Source: rated at 7.1 million scoville
Caldera: rated at 10-13 million scoville
or the mother of all hot sauce:
Blairs 6am: rated at a whopping 16 million scoville
Ouch that hurts.
-----Original Message-----
From: Hal Winslow [mailto:[log in to unmask]]
Sent: April 22, 2005 1:36 PM
To: [log in to unmask]
Subject: Re: [TN] NTC...Why so quiet today?
Eric,
If you need hotter stuff around MA, let me know. There is a new Laotian
restaurant in Lowell (open two weeks) that had the Laotian and Cambodian
women I work with literally dancing from the heat and not finishing the
food.
Hal
-----Original Message-----
From: Eric Kalgren [mailto:[log in to unmask]]
Sent: Friday, April 22, 2005 2:35 PM
To: [log in to unmask]
Subject: Re: [TN] NTC...Why so quiet today?
Kevin,
According to http://ushotstuff.com/Heat.Scale.htm (Uncles Steve's Hot
Stuff) liquid chromatography is currently used to determine the amount
of capsicum in the chile (yes this is the correct spelling for the fruit
of the plant, not the bean/meat dish). They still use Scoville for the
units, however.
As far as the difference in perception, all I can offer you is a quote
from a well-known Technetter: "It depends." As a native New Mexican
transplanted to Massachusetts, I have found that even the "spiciest"
food out here is nothing compared to the chile and spices I devoured
while growing up. I'm convinced that exposure increases tolerance, just
like with most other mind altering substances.
Happy Friday.
Eric Kalgren
Manufacturing Engineer
Atlantic Microwave
Phone: 978-779-7062
Fax: 978-779-0101
-----Original Message-----
From: Kevin Jaworenko [mailto:[log in to unmask]]
Sent: Friday, April 22, 2005 2:09 PM
To: [log in to unmask]
Subject: Re: [TN] NTC...Why so quiet today?
In order to spur on some interesting thinking I have a question that
perhaps
someone out there can explain.
In our office we love to have pizza for lunch on Fridays. We always have
a
selection of hot sauces for the pizza. Our sauces typically range from
6-8
in heat out of scale from 0-10.
Now the heat in chilies is measured in Scoville units, named for Wilbur
Scoville who worked for the Parke Davis
Pharmaceutical Company. In 1912 he developed the Scoville scale for
measuring heat by timing the amount of overall time it took for any
given
pepper to loose the feeling of heat on your tongue.
My question is simply this.
Is there a more scientific method of determining scoville units for a
given
substance? People here in the office that would give something a rating
of 2
or 3 might send some screaming from the room.
Is there some electronic gizmo used by the food industry to measure this
accurately?
Just a thought from a slow day.
-----Original Message-----
From: Stephen Gregory [mailto:[log in to unmask]]
Sent: April 22, 2005 12:53 PM
To: [log in to unmask]
Subject: [TN] NTC...Why so quiet today?
Hi All!
HELLO....Hello......hello.........hello......
(hmmm, so quiet I'm getting an echo...)
Just wondering why everybody's quiet. Seeing how it's Friday, I gotta'
video clip up on my web page that's pretty funny...
On Fridays, we sometimes talk about doing the "Friday Happy Dance",
well, this clip shows that some people can't dance.
Go to: http://www.stevezeva.homestead.com and download "I can't
dance.wmv".
It's a bit of a download, but pretty funny...and at the very end, that's
me
after I've had a few...hehehe
Kind regards,
-Steve Gregory-
Senior Process Engineer
LaBarge Incorporated
Tulsa, Oklahoma
(918) 459-2285
(918) 459-2350 FAX
__________________________________________________________________
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to
LaBarge, Inc. It is for use only by the individual or entity named
above.
If you are not the intended recipient, you may not copy, use or deliver
this message to anyone. In such event, you should destroy the message
and
kindly notify the sender by reply e-mail.
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