ive always wanted to write to mythbusters and have them do a show on the myth of milk is better than cold water to reduce the heat of pepper or hot sauces.
food Hot Vodka
- Thread starter DEFCON Creator
- Start date
They don't need to, that one is fact. There is a chemical in milk (casein) that breaks the chemical bonds of capsaicin.bubbaschili said:
) of kettel one and it's super smooth...but i can't do that to the cheap stuff because it makes me gag...it's just too harshimaguitargod said:
i agree with ya..i just feel like it would be a funny show to see the 2 mythbuster getting burned.
they could do like 5 or 6 diffent things
milk
cold water
cold beer
bread
We have found that straight white table sugar is BY FAR the best antidote for killing the hot. Works every time, and only takes 10 seconds or so.
I'm going to have to try that. But it does stand to reason. The original Schoville test was with water and sugar to dilute the heat...DEFCON Creator said:
The is good reasoning behind it. Capsaicin and simple sugars have a quite strong atomic bond. When it enters your mouth, the sugar is basically put into solution, and the capsaicin crystal falls to the bottom of your tastebunds, making you feel happy. Since it has been stripped of his sugar buddy, and you fill your mouth with a whole bunch of new friends, our friend Mr. Cap, seeking friendship, jumps out of your tastebud forest and joins another sugar, and is then swept away into the bowels of Hydrochloric Hell. That sounded a lot better than an actual clinical breakdown, now didn't it?
My new favorite Vodka is Hangar One. A bartender friend says " have you tried this?" I say "I haven't drank vodka straight for a few years" He pours me a glass and on the way home I'm stopping at the liquor store.
http://www.hangarone.com/
http://www.hangarone.com/
...to go pee, because cheap vodka goes straight through me...darthcarl said:
In fact, legion has it that the "original" bloody mary was made with gin - - - - but that is probably an "arguement" for another thread!!!
buggedcom said:
Chile Pepper magazine (if that's the one you are talking about) is about all things chile not necessarilly chili. In the US the food is spelled chili and the pepper is spelled chile. I't a good read most of the time.
Wow look a Tina Brooks sighting! I would have thought IGG would have dug this one up...
