Text 22291, 85 rader
Skriven 2012-03-11 10:31:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: brum 355
================
 * Crossposted from: 152

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

The frequent-flyer boards have been discussing this, and
the major objection is your first objection. I had brought
up your second objection and been hooted down, to which I
thought, holy crap, you are stupid: I didn't say it, though.
 
 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. 
 GJ> Hopefully pressure from vets will persuade that Club to change its
 GJ> standards as to what is desirable in the breeds.

Pressure from vets? Closing the barn door after the horse
has fled.

 GJ> So the chromatography figures could give a theoretical comparison
 GJ> between chilies, but MLoo's and DaveD's taste buds could tell a
 GJ> different story.  Of course what really matters is the latter.

What matters to me is the latter. The numbers are more relevant
for the general public. For me, in the 1990s I was tested as being
able to reliably taste to the 0.25 Scoville unit level - that is
to say, my taste buds were 4x as sensitive as the average, at least
as far as heat is concerned. 

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

Of course.

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

The standard long chile is annuum; bird's eye and rattail (not
their real name) chiles are frutescens. You could look it up.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Impossible Ratatouille Pie
 Categories: Vegetables
      Yield: 6 servings

      1 c  Zucchini; chopped                 1/2 ts Thyme; leaves
      1 c  Eggplant; chopped pared           1/8 ts Pepper
    1/2 c  Tomato                              1 c  Monterey jack cheese; shred
    1/2 c  Green pepper; chopped           1 1/4 c  Milk
    1/4 c  Onion; chopped                    1/4 c  Sour cream
      1 c  Garlic; crushed                   3/4 c  Bisquick
    1/4 c  Margarine ;or butter                3    Egg
    3/4 ts Salt

  Heat oven to 400 degrees F.  Lightly grease pie plate.

  Cook zucchini, eggplant,  tomato,  green pepper, onion and garlic in
  margarine until  veg- etables are crisp-tender, 5-10 minutes. Stir in
  seasonings. Spread in pie plate; >> sprinkle with cheese.

  Beat remaining ingredients until smooth, 15 seconds in blender on high or 1
  minute with hand beater.   Pour into pie plate. Bak until knife inserted
  comes out clean, 30-35 minutes. Let stand 5 minutes. Makes 4-6 servings.

  Source:  ANN PUCKETT --- From: SUSAN BRUMER Conf: (1668) L-CUISINE

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