A coworker when I was in Tucson said that it wasn't the peppers that tore up
the insides it was the mixture of peppers and vinegar (common to many hot
sauces). I don't know for sure.

Russ

>From: Leland Woodall <[log in to unmask]>
>Reply-To: TechNet E-Mail Forum <[log in to unmask]>,              Leland
>Woodall <[log in to unmask]>
>To: [log in to unmask]
>Subject: Re: [TN] NTC...Why so quiet today?
>Date: Fri, 22 Apr 2005 14:58:14 -0400
>
>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
>__________________________________________________________________
>This message may contain information that is privileged and confidential
>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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