Re: [CH] What's going on at the C.P.I.?

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Dividing those numbers out brings them a little more in line.

Sure is a GREAT differing of numbers here.  Mo Hotta, Mo Betta which
also claims to use HPLC for measuring the heat of the sauces in their
catalaog, doesn't even have Dave's cracking 50,000.

What is needed is a central 'sanctioning' group like ASTA.

As Calvin also notes, it IS a matter of individual taste as well.  I've
a friend who munches my Red Savina like candy but nearly had apoplexy
when eating one of my Thais.  I, on the other hand, can eat the Thais
with little discomfort but wouldn't even THINK of chomping on one of my
Reds.

Ain't life mysterious? :-)

-Jim c
MWPH

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• Maybe in reply to: tucker: "[CH] What's going on at the C.P.I.?"