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. > >--------------------------------------------------- >Technet Mail List provided as a service by IPC using LISTSERV 1.8e >To unsubscribe, send a message to [log in to unmask] with following text >in >the BODY (NOT the subject field): SIGNOFF Technet >To temporarily halt or (re-start) delivery of Technet send e-mail to >[log in to unmask]: SET Technet NOMAIL or (MAIL) >To receive ONE mailing per day of all the posts: send e-mail to >[log in to unmask]: SET Technet Digest >Search the archives of previous posts at: >http://listserv.ipc.org/archives >Please visit IPC web site >http://www.ipc.org/contentpage.asp?Pageid=4.3.16 >for additional information, or contact Keach Sasamori at [log in to unmask] >or >847-615-7100 ext.2815 >----------------------------------------------------- > >--------------------------------------------------- >Technet Mail List provided as a service by IPC using 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http://listserv.ipc.org/archives >Please visit IPC web site http://www.ipc.org/contentpage.asp?Pageid=4.3.16 >for additional information, or contact Keach Sasamori at [log in to unmask] or >847-615-7100 ext.2815 >----------------------------------------------------- > >--------------------------------------------------- >Technet Mail List provided as a service by IPC using LISTSERV 1.8e >To unsubscribe, send a message to [log in to unmask] with following text in >the BODY (NOT the subject field): SIGNOFF Technet >To temporarily halt or (re-start) delivery of Technet send e-mail to >[log in to unmask]: SET Technet NOMAIL or (MAIL) >To receive ONE mailing per day of all the posts: send e-mail to >[log in to unmask]: SET Technet Digest >Search the archives of previous posts at: http://listserv.ipc.org/archives >Please visit IPC web site http://www.ipc.org/contentpage.asp?Pageid=4.3.16 >for additional information, or contact Keach Sasamori at [log in to unmask] or >847-615-7100 ext.2815 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