[CH] Good Eats

• Messages sorted by: [ date ][ thread ][ subject ][ author ]
• Next message: Gary Bellinger: "Re: [CH] Pepper content in office mail"
• Previous message: Alex Silbajoris: "[CH] Pepper content in office mail"
• In reply to: Alex Silbajoris: "[CH] Pepper content in office mail"
• Next in thread: The NorthEast ChileMan: "Re: [CH] Good Eats"

Finally saw the Good Eats show on Chile Peppers last night and noticed a 
couple glaring errors.  First he claimed the heat was generated when 
capsaicin stimulated the tasted buds.  This does little to explain why I 
would have taste buds on my fingers, my eyes or my butt.  :-)

The other error concerned the way he explained hor the Scoville scale was 
determined.  He had some goofy concoction about tasters eating pure pepper 
mash and the numbers being determined by how many squirts of sugar water in 
the mouth it took to stop the burn.  No mention of using the solution to 
dilute the extract.  Totally ridiculous explanation but it made for 
entertaining, if inaccurate, TV.

=Mark

• Next message: Gary Bellinger: "Re: [CH] Pepper content in office mail"
• Previous message: Alex Silbajoris: "[CH] Pepper content in office mail"
• In reply to: Alex Silbajoris: "[CH] Pepper content in office mail"
• Next in thread: The NorthEast ChileMan: "Re: [CH] Good Eats"