Text 14476, 112 rader
Skriven 2008-10-01 07:14:00 av Dave Drum (1:124/311)
     Kommentar till en text av MANNY ROTHSTEIN
Ärende: Chilli, The Devil Fruit
===============================
-=> MANNY ROTHSTEIN wrote to DAVE SACERDOTE <=-

 -> MR> "Chef Dies After Eating 'Superhot' chilli For Bet"
 -> MR> by Jessica Salter, London Telegraph, 9/29/08
 ->
 -> MR> An amateur chef died the day after eating a "superhot"
 -> MR> chilli in a bet with his friend over who could make
 -> MR> the hottest dish, an inquest heard.
 ->
 -> DS> Coincidences are amazing things, are they not?

 MR> You could be right.

 MR> -snip-

 -> DS> My condolences to his family.  If that had been me, one of my
 -> wiseass friends would have brought a big pot of chili to the
 -> traditional post-planting party and everyone would laugh.

 MR> Especially if the chilli that did you in was chilli and beans.

Further to this - a *very* germane post from the Chileheads mailing list -
written by Chile seller, Fireman and EMT, Jim Campbell explaining what some of
us already knew ...

In response to a statement that allergic reactions were not mentioned in the
newpaper reports:

/begin pasted/

It does indeed tell you it was a food allergy if you 'read between the lines' 

One of the online articles mentioned that he complained of severe 
itching and that his girlfriend spent most of  the night scratching his 
back.  Even the most basic of EMT's (of which I R 1) would recognize 
that as anaphylaxis.  The technical name is  "uticaria" which we call 
"hives".  Food allergies can indeed have a delayed onset and typically 
don't occur immediately upon touching the food except in extreme 
cases.  The histamine response is not necessarily immediate.

My point exactly is that we don't know that it was the chiles.  It said a 
'mixed chile sauce' so we don't know what else was included in it.  The 
press just seized upon the most sensational item and put it out there.  If 
you're eating something prepared by someone else, you might not know 
you have an allergy to it until you try it.  Chiles are in the Solanaccea (sp) 
family (like Nightshade) and there are folks who have severe allergies to 
that family.  If it does indeed turn out to be the chiles, it wasn't the heat 
that did it.  Having an allergy to chiles, he would have been just as dead 
eating a bell pepper but it wouldn't have been as sensational a 
headline. 

The headline could just have accurately as read "Man dies after 
girlfriend scratches his back". 

It's a shame for several reasons, not the least of which this is very easily 
treated when identified early.

-Jim Campbell
http://www.StepUpForCharity.org

/end pasted/

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pan-Seared Tuna W/Sherry Vinegar Sauce
 Categories: Five, Seafood, Sauces
      Yield: 4 servings
 
  1 1/2 lb Albacore or ahi tuna steaks;
           - 1" thick, in 4 portions
           Coarse salt & fresh pepper
      1 c  Chicken stock
    1/4 c  Sherry vinegar
      4 tb Butter; room temp
 
  From "Northwest Food & Wine: Great Food to Serve With the
  Wines of Oregon & Washington," by Dan Taggart and Kathleen
  Taggart (Sasquatch Books, 1998). It calls for no oil in the
  pan, which shouldn't be a problem if it is very hot; however,
  if you're concerned about sticking, heat up a touch of oil
  in the hot pan before adding the tuna.
  
  Dry the tuna with paper towels and sprinkle with salt and
  pepper. Heat a heavy skillet over medium-high heat for 2 to
  3 minutes, until a bead of water dropped into the pan dances
  around rather than evaporating on contact. Place tuna in the
  pan and sear until enough of a crust has formed that the
  steak can be loosened from the pan using a metal spatula, 2
  to 3 minutes. Turn and sear the second side. Temperature on
  an instant-read thermometer should be about 100 degrees for
  a rare interior: 120 degrees will give you tuna mostly cooked
  through, with a grainier, drier texture. Transfer the steaks
  to warmed plates.
  
  Pour the stock and vinegar into the pan. Add the butter.
  Boil the sauce down until it thickens a bit; large bubbles
  will start to appear when it is ready. Season to taste, then
  spoon over the tuna.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 29 August 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
... "A pony: a big juicy one, grilled to perfection" - Baby's birthday
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