Text 19017, 64 rader
Skriven 2011-12-14 08:51:00 av Dave Drum (1:261/38)
  Kommentar till text 18990 av Ruth Hanschka (1:123/140)
Ärende: Capsaicin Pain
======================
-=> RUTH HANSCHKA wrote to DAVE DRUM <=-

 -> Anything acid will help "cool" the burn of capsaicin - which is an
 -> alkaloid. I have used the vinegar from a cruet brought to table for
 -> vinegar and oil salad dressing a time or two when I have gotten
 -> overloaded on heat. Also got some funny looks from others at the
 -> table.   Bv)=

 RH> Antacid tablets work too.  I've rubbed one on a lip or two that found
 RH> the peppers the hard way. It always worked.

That's just counter-intuitive. Antacid tablets are alkali-based. And capsaicin
is an alkaloid. One would think that the alka in Alka-Seltzer would enhance
rather than neutralise the burn. At least this one would.

Crap ... searching for an Alka-Fizz recipe reveals "Alka-seltzer original
effervescent tablets contain three active ingredients, aspirin, sodium hydrogen
carbonate and citric acid." So, strike what I assumed above.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Hop Toad
 Categories: Five, Beverages, Booze, Citrus
      Yield: 1 shooter

      2 oz Hungarian apricot brandy
    2/3 oz Lime juice

  Shake well with cracked ice, then strain into a chilled
  cocktail glass.

  Wonderich says: A slippery one, this, but worth catching
  if the effort required isn't too great. Here's the thing
  of it: It's as easy to mix as an Alka-Seltzer and twice as
  restorative -- provided you can get the main ingredient.
  It calls, you see, for apricot brandy. But not just any
  apricot brandy. It calls for Hungarian apricot brandy, and
  nothing else will do.

  Here, we make apricot brandy by flavoring grape brandy
  with apricots, perhaps even artificial ones, and then
  sweetening the shit out of it. It has an unfortunate
  tendency to taste like cough syrup, and that not of the
  highest grade. It's not recommended for anyone over legal
  drinking age. Or under it.

  Weighing all the evidence, thought, the philosophy of the
  Hop Toad seems to be to allow the lime juice to fall tart
  on the tongue, without making the result so sour as to be
  undrinkable. To create, in other words, a state of dynamic
  tension by placing the drink in a condition of carefully
  calibrated imbalance. What that has to do with amphibians,
  we don't know.

  From: http://www.esquire.com

  Uncle Dirty Dave's Archives

MMMMM

... Incompetents invariably make trouble for people other than themselves.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)