Text 22209, 120 rader
Skriven 2012-03-09 20:15:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: AHUA 333  20309
=======================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 ML> but now examples of the Trinidad moruga scorpion have been
 ML> tested at two million. By the way I haven't figured out
 ML> whether the scorpenis is a hoax.
 GJ> It sounds rather contrived.
 ML> When I did some Web research and found that the original press
 ML> release dated from 1 April 2011, all became clear. That's not

 ML> the transparent Airbus that was announced recently (not as a
 ML> finished product but as a "concept").

What would have been the purpose of that concept?  Most people would
be terrified of travelling in such a device.  Also, imagine the weight
of sun-screen cream that would have to be carried to protect the
passengers from the ultra-ultraviolent rays at altitude!

 
 ML> I have no idea - why do they breed bulldogs with flat,
 ML> skin-sagging faces? At least the chiles don't suffer as
 ML> many of our genetic sports do.
 GJ> The Kennel Club has a lot to answer for!  I have always espoused
 GJ> genetic diversity in breeding humans and other animals.
 ML> Indeed it does. 

Hopefully pressure from vets will persuade that Club to change its
standards as to what is desirable in the breeds.
 
 -=> Glen Jamieson said to Jim Weller <=-
 
 JW> Viper cultivar, 1,359,000 SHU."
 GJ> Those are remarkably precise figures, considering that the Scoville
 GJ> classification is based on a human perception of spicyness, and humans
 GJ> vary considerably.

 ML> The basis of a procedure and the procedure as it has evolved
 ML> can be quite different. In this case, the scale was founded
 ML> upon the taste buds of Dr. Scoville and his minions but later
 ML> standardized to capsaicin equivalents and then tested via
 ML> chromatography, so some simulacrum of scientific control
 ML> exists. The question that seems to remain unanswered is 
 ML> even though the relative heat values of the capsaicinoids
 ML> are known, what are the subjective results (in a heaty way)
 ML> of the combinations and permutations of them.

So the chromatography figures could give a theoretical comparison
between chilies, but MLoo's and DaveD's taste buds could tell a
different story.  Of course what really matters is the latter.
 
 GJ> It is interesting that no chilies have been included in the top 3 from
 GJ> the Padang region of Sumatra, where the personal chile consumption is
 GJ> probably the highest in the world.

 ML> There has probably been no incentive to breed extra-hot chiles
 ML> in a region where perfectly fine hot peppers are available in
 ML> profusion, and there lacks the competitive spirit that
 ML> obtains here.

And 99.9% of the population would never have heard of Dr Scoville or
cared about his numbers.  As the spiciness level of visually identical
chilies can vary from bush to bush, the Indonesian cook would simply
adjust the quantities used to obtain the desired level of pedas.

 ML> I also believe that Indonesian chiles tend to be C. annuum,
 ML> possibly frutescens; the hottest varieties are all C. sinense
 ML> (aka chinense - one of those artifacts of the push toward
 ML> universal literacy in the second half of the 20th century).

The most common chilies (cabe2) there are about 5 cm long, and usually
sold dried, but longer and shorter varieties (bird's eye) are also
eaten, ripe or green, to suit the type of dish or sambal.  Likewise in
the Philippines.  A long, mild, green sili is commonly used in this:-

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Dinaguan
 Categories: Filipino, Pork, Offal
      Yield: 1 Servings
 
      2 c  VERY FRESH pork blood
      3 c  Boneless pork meat
      3 c  Internal parts - liver and
           So on
    1/2 c  Vinegar mixed with
      1 c  Water and
      1 tb Salt.
      3 tb Peanut oil.
      1 lg Onion, peeled and sliced.
      4 cl Garlic, peeled and crushed.
      3    Whole jalapeno peppers
 
  Put the pork and vinegar mixture in a large, covered pot and bring to
  a boil.  Cook until the pork is tender, about an hour.  Make sure
  that it remains moist - add a little more water as is needed.
  
  Just before the pork is done, in a frying pan, heat the oil, and
  saute the onion and garlic until the onion is clear.  When done, add
  the mix to the pork, and cook for another 5 or 10 minutes.
  
  If you got the pork blood in one of those plastic cartons, puree it
  in a food processor/blender.  Then, add a little of the blood at a
  time to the pork slowly stiring it in.  Maintain a slow boil.
  
  After all the blood has been added, put in the peppers, and let the
  mix cook for a few more minutes.
  
  Serve hot with rice (of course).  If you know what puto is, make some
  with cheese.
  
  If it turns out really good, give me a call and I'll be right over.
  
  Tim Newsgroups: soc.culture.filipino
 
MMMMM

Today is St Francis's Day.  The patron saint of motorists and widows.
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 * Origin: Braintap BBS Adelaide Australia (3:800/449)