Stagg Chilli

John Laird said:

Quoted message said:

No - but it is a good idea to fish out the whole chillis.

Spoilsport. I'm not sure a whole chilli will do much, compared to a
chopped-up one. The outer skin is waxy and relatively impermeable. Isn't
most of the heat in the oils which would struggle to leach out ?

[I once munched a whole chilli in a bowl of Chinese something or other,
mistaking it for a piece of red pepper in the dim light.

I once did a competitive pub crawl which had challenges for extra
points. I chose to complete the "eat a whole chilli pepper in the
fastest time" challenge. I won. Gulp, swallow, gone. I felt fine
until the next morning .... when I felt very very ill. Perhaps I
hadn't drunk enough beer to dilute it?

Judith

John Laird said:

Quoted message said:

No - but it is a good idea to fish out the whole chillis.

Spoilsport. I'm not sure a whole chilli will do much, compared to a
chopped-up one. The outer skin is waxy and relatively impermeable. Isn't
most of the heat in the oils which would struggle to leach out ?

[I once munched a whole chilli in a bowl of Chinese something or other,
mistaking it for a piece of red pepper in the dim light.

I once did a competitive pub crawl which had challenges for extra
points. I chose to complete the "eat a whole chilli pepper in the
fastest time" challenge. I won. Gulp, swallow, gone. I felt fine
until the next morning .... when I felt very very ill. Perhaps I
hadn't drunk enough beer to dilute it?

Judith

John Laird said:

Quoted message said:

No - but it is a good idea to fish out the whole chillis.

Spoilsport. I'm not sure a whole chilli will do much, compared to a
chopped-up one. The outer skin is waxy and relatively impermeable. Isn't
most of the heat in the oils which would struggle to leach out ?

[I once munched a whole chilli in a bowl of Chinese something or other,
mistaking it for a piece of red pepper in the dim light.

I once did a competitive pub crawl which had challenges for extra
points. I chose to complete the "eat a whole chilli pepper in the
fastest time" challenge. I won. Gulp, swallow, gone. I felt fine
until the next morning .... when I felt very very ill. Perhaps I
hadn't drunk enough beer to dilute it?

Judith

John Laird said:

Quoted message said:

No - but it is a good idea to fish out the whole chillis.

Spoilsport. I'm not sure a whole chilli will do much, compared to a
chopped-up one. The outer skin is waxy and relatively impermeable. Isn't
most of the heat in the oils which would struggle to leach out ?

[I once munched a whole chilli in a bowl of Chinese something or other,
mistaking it for a piece of red pepper in the dim light.

I once did a competitive pub crawl which had challenges for extra
points. I chose to complete the "eat a whole chilli pepper in the
fastest time" challenge. I won. Gulp, swallow, gone. I felt fine
until the next morning .... when I felt very very ill. Perhaps I
hadn't drunk enough beer to dilute it?

Judith

John Laird said:

Quoted message said:

No - but it is a good idea to fish out the whole chillis.

Spoilsport. I'm not sure a whole chilli will do much, compared to a
chopped-up one. The outer skin is waxy and relatively impermeable. Isn't
most of the heat in the oils which would struggle to leach out ?

[I once munched a whole chilli in a bowl of Chinese something or other,
mistaking it for a piece of red pepper in the dim light.

I once did a competitive pub crawl which had challenges for extra
points. I chose to complete the "eat a whole chilli pepper in the
fastest time" challenge. I won. Gulp, swallow, gone. I felt fine
until the next morning .... when I felt very very ill. Perhaps I
hadn't drunk enough beer to dilute it?

Judith

Judith" wrote

Quoted message said:

I once did a competitive pub crawl which had challenges for extra
points. I chose to complete the "eat a whole chilli pepper in the
fastest time" challenge. I won. Gulp, swallow, gone. I felt fine
until the next morning .... when I felt very very ill. Perhaps I
hadn't drunk enough beer to dilute it?

Milk, or something else with fat or oil in it, is the thing. Capsaicin, the
chemical that makes chilli peppers hot, is soluble in oils. Though beer is
the thinking drinking person's best alternative should milk be unavailable,
working on the principle of feeling no pain...

Munching chilli's in their natural state also produces endorphins, which
means that after you've finished running round looking for milk, lard or
beer, you'll probably be left with something of a high.

Wandering even further off topic, you can't make jelly with fresh pineapple,
as it contains a protease called papayin that prevents the jelly from
setting. Unless, that is, you add chilli powder to it, in which case the
capsaicin blocks the active site of the papayin, allowing the jelly to set.
From experiment (yes, honestly) I can say that powdered or ground up chilli
gives the best effect. I have wondered, but so far not got round to trying,
about making indian-style dishes based on this.

T.

Judith" wrote

Quoted message said:

I once did a competitive pub crawl which had challenges for extra
points. I chose to complete the "eat a whole chilli pepper in the
fastest time" challenge. I won. Gulp, swallow, gone. I felt fine
until the next morning .... when I felt very very ill. Perhaps I
hadn't drunk enough beer to dilute it?

Milk, or something else with fat or oil in it, is the thing. Capsaicin, the
chemical that makes chilli peppers hot, is soluble in oils. Though beer is
the thinking drinking person's best alternative should milk be unavailable,
working on the principle of feeling no pain...

Munching chilli's in their natural state also produces endorphins, which
means that after you've finished running round looking for milk, lard or
beer, you'll probably be left with something of a high.

Wandering even further off topic, you can't make jelly with fresh pineapple,
as it contains a protease called papayin that prevents the jelly from
setting. Unless, that is, you add chilli powder to it, in which case the
capsaicin blocks the active site of the papayin, allowing the jelly to set.
From experiment (yes, honestly) I can say that powdered or ground up chilli
gives the best effect. I have wondered, but so far not got round to trying,
about making indian-style dishes based on this.

T.

Judith" wrote

Quoted message said:

I once did a competitive pub crawl which had challenges for extra
points. I chose to complete the "eat a whole chilli pepper in the
fastest time" challenge. I won. Gulp, swallow, gone. I felt fine
until the next morning .... when I felt very very ill. Perhaps I
hadn't drunk enough beer to dilute it?

Milk, or something else with fat or oil in it, is the thing. Capsaicin, the
chemical that makes chilli peppers hot, is soluble in oils. Though beer is
the thinking drinking person's best alternative should milk be unavailable,
working on the principle of feeling no pain...

Munching chilli's in their natural state also produces endorphins, which
means that after you've finished running round looking for milk, lard or
beer, you'll probably be left with something of a high.

Wandering even further off topic, you can't make jelly with fresh pineapple,
as it contains a protease called papayin that prevents the jelly from
setting. Unless, that is, you add chilli powder to it, in which case the
capsaicin blocks the active site of the papayin, allowing the jelly to set.
From experiment (yes, honestly) I can say that powdered or ground up chilli
gives the best effect. I have wondered, but so far not got round to trying,
about making indian-style dishes based on this.

T.

Judith" wrote

Quoted message said:

I once did a competitive pub crawl which had challenges for extra
points. I chose to complete the "eat a whole chilli pepper in the
fastest time" challenge. I won. Gulp, swallow, gone. I felt fine
until the next morning .... when I felt very very ill. Perhaps I
hadn't drunk enough beer to dilute it?

Milk, or something else with fat or oil in it, is the thing. Capsaicin, the
chemical that makes chilli peppers hot, is soluble in oils. Though beer is
the thinking drinking person's best alternative should milk be unavailable,
working on the principle of feeling no pain...

Munching chilli's in their natural state also produces endorphins, which
means that after you've finished running round looking for milk, lard or
beer, you'll probably be left with something of a high.

Wandering even further off topic, you can't make jelly with fresh pineapple,
as it contains a protease called papayin that prevents the jelly from
setting. Unless, that is, you add chilli powder to it, in which case the
capsaicin blocks the active site of the papayin, allowing the jelly to set.
From experiment (yes, honestly) I can say that powdered or ground up chilli
gives the best effect. I have wondered, but so far not got round to trying,
about making indian-style dishes based on this.

T.

Judith" wrote

Quoted message said:

I once did a competitive pub crawl which had challenges for extra
points. I chose to complete the "eat a whole chilli pepper in the
fastest time" challenge. I won. Gulp, swallow, gone. I felt fine
until the next morning .... when I felt very very ill. Perhaps I
hadn't drunk enough beer to dilute it?

Milk, or something else with fat or oil in it, is the thing. Capsaicin, the
chemical that makes chilli peppers hot, is soluble in oils. Though beer is
the thinking drinking person's best alternative should milk be unavailable,
working on the principle of feeling no pain...

Munching chilli's in their natural state also produces endorphins, which
means that after you've finished running round looking for milk, lard or
beer, you'll probably be left with something of a high.

Wandering even further off topic, you can't make jelly with fresh pineapple,
as it contains a protease called papayin that prevents the jelly from
setting. Unless, that is, you add chilli powder to it, in which case the
capsaicin blocks the active site of the papayin, allowing the jelly to set.
From experiment (yes, honestly) I can say that powdered or ground up chilli
gives the best effect. I have wondered, but so far not got round to trying,
about making indian-style dishes based on this.

T.

Judith" wrote

Quoted message said:

I once did a competitive pub crawl which had challenges for extra
points. I chose to complete the "eat a whole chilli pepper in the
fastest time" challenge. I won. Gulp, swallow, gone. I felt fine
until the next morning .... when I felt very very ill. Perhaps I
hadn't drunk enough beer to dilute it?

Milk, or something else with fat or oil in it, is the thing. Capsaicin, the
chemical that makes chilli peppers hot, is soluble in oils. Though beer is
the thinking drinking person's best alternative should milk be unavailable,
working on the principle of feeling no pain...

Munching chilli's in their natural state also produces endorphins, which
means that after you've finished running round looking for milk, lard or
beer, you'll probably be left with something of a high.

Wandering even further off topic, you can't make jelly with fresh pineapple,
as it contains a protease called papayin that prevents the jelly from
setting. Unless, that is, you add chilli powder to it, in which case the
capsaicin blocks the active site of the papayin, allowing the jelly to set.
From experiment (yes, honestly) I can say that powdered or ground up chilli
gives the best effect. I have wondered, but so far not got round to trying,
about making indian-style dishes based on this.

T.

Judith" wrote

Quoted message said:

I once did a competitive pub crawl which had challenges for extra
points. I chose to complete the "eat a whole chilli pepper in the
fastest time" challenge. I won. Gulp, swallow, gone. I felt fine
until the next morning .... when I felt very very ill. Perhaps I
hadn't drunk enough beer to dilute it?

Milk, or something else with fat or oil in it, is the thing. Capsaicin, the
chemical that makes chilli peppers hot, is soluble in oils. Though beer is
the thinking drinking person's best alternative should milk be unavailable,
working on the principle of feeling no pain...

Munching chilli's in their natural state also produces endorphins, which
means that after you've finished running round looking for milk, lard or
beer, you'll probably be left with something of a high.

Wandering even further off topic, you can't make jelly with fresh pineapple,
as it contains a protease called papayin that prevents the jelly from
setting. Unless, that is, you add chilli powder to it, in which case the
capsaicin blocks the active site of the papayin, allowing the jelly to set.
From experiment (yes, honestly) I can say that powdered or ground up chilli
gives the best effect. I have wondered, but so far not got round to trying,
about making indian-style dishes based on this.

T.

Judith" wrote

Quoted message said:

I once did a competitive pub crawl which had challenges for extra
points. I chose to complete the "eat a whole chilli pepper in the
fastest time" challenge. I won. Gulp, swallow, gone. I felt fine
until the next morning .... when I felt very very ill. Perhaps I
hadn't drunk enough beer to dilute it?

Milk, or something else with fat or oil in it, is the thing. Capsaicin, the
chemical that makes chilli peppers hot, is soluble in oils. Though beer is
the thinking drinking person's best alternative should milk be unavailable,
working on the principle of feeling no pain...

Munching chilli's in their natural state also produces endorphins, which
means that after you've finished running round looking for milk, lard or
beer, you'll probably be left with something of a high.

Wandering even further off topic, you can't make jelly with fresh pineapple,
as it contains a protease called papayin that prevents the jelly from
setting. Unless, that is, you add chilli powder to it, in which case the
capsaicin blocks the active site of the papayin, allowing the jelly to set.
From experiment (yes, honestly) I can say that powdered or ground up chilli
gives the best effect. I have wondered, but so far not got round to trying,
about making indian-style dishes based on this.

T.

Judith" wrote

Quoted message said:

I once did a competitive pub crawl which had challenges for extra
points. I chose to complete the "eat a whole chilli pepper in the
fastest time" challenge. I won. Gulp, swallow, gone. I felt fine
until the next morning .... when I felt very very ill. Perhaps I
hadn't drunk enough beer to dilute it?

Milk, or something else with fat or oil in it, is the thing. Capsaicin, the
chemical that makes chilli peppers hot, is soluble in oils. Though beer is
the thinking drinking person's best alternative should milk be unavailable,
working on the principle of feeling no pain...

Munching chilli's in their natural state also produces endorphins, which
means that after you've finished running round looking for milk, lard or
beer, you'll probably be left with something of a high.

Wandering even further off topic, you can't make jelly with fresh pineapple,
as it contains a protease called papayin that prevents the jelly from
setting. Unless, that is, you add chilli powder to it, in which case the
capsaicin blocks the active site of the papayin, allowing the jelly to set.
From experiment (yes, honestly) I can say that powdered or ground up chilli
gives the best effect. I have wondered, but so far not got round to trying,
about making indian-style dishes based on this.

T.

Judith" wrote

Quoted message said:

I once did a competitive pub crawl which had challenges for extra
points. I chose to complete the "eat a whole chilli pepper in the
fastest time" challenge. I won. Gulp, swallow, gone. I felt fine
until the next morning .... when I felt very very ill. Perhaps I
hadn't drunk enough beer to dilute it?

Milk, or something else with fat or oil in it, is the thing. Capsaicin, the
chemical that makes chilli peppers hot, is soluble in oils. Though beer is
the thinking drinking person's best alternative should milk be unavailable,
working on the principle of feeling no pain...

Munching chilli's in their natural state also produces endorphins, which
means that after you've finished running round looking for milk, lard or
beer, you'll probably be left with something of a high.

Wandering even further off topic, you can't make jelly with fresh pineapple,
as it contains a protease called papayin that prevents the jelly from
setting. Unless, that is, you add chilli powder to it, in which case the
capsaicin blocks the active site of the papayin, allowing the jelly to set.
From experiment (yes, honestly) I can say that powdered or ground up chilli
gives the best effect. I have wondered, but so far not got round to trying,
about making indian-style dishes based on this.

T.

Judith" wrote

Quoted message said:

I once did a competitive pub crawl which had challenges for extra
points. I chose to complete the "eat a whole chilli pepper in the
fastest time" challenge. I won. Gulp, swallow, gone. I felt fine
until the next morning .... when I felt very very ill. Perhaps I
hadn't drunk enough beer to dilute it?

Milk, or something else with fat or oil in it, is the thing. Capsaicin, the
chemical that makes chilli peppers hot, is soluble in oils. Though beer is
the thinking drinking person's best alternative should milk be unavailable,
working on the principle of feeling no pain...

Munching chilli's in their natural state also produces endorphins, which
means that after you've finished running round looking for milk, lard or
beer, you'll probably be left with something of a high.

Wandering even further off topic, you can't make jelly with fresh pineapple,
as it contains a protease called papayin that prevents the jelly from
setting. Unless, that is, you add chilli powder to it, in which case the
capsaicin blocks the active site of the papayin, allowing the jelly to set.
From experiment (yes, honestly) I can say that powdered or ground up chilli
gives the best effect. I have wondered, but so far not got round to trying,
about making indian-style dishes based on this.

T.

Tony Buckley said:

Wandering even further off topic, you can't make jelly with fresh pineapple,
as it contains a protease called papayin that prevents the jelly from
setting.

As does, not surprisingly, papaya (in fact, I believe the two fruits contain
subtly different compounds). They can truly be said to be eating you as you
eat them, as both enzymes break down protein. Your stomach acids will win
out in the end, however.

Chilli jelly, eh ?

--
All answers questioned here.

Mail john rather than nospam...

Tony Buckley said:

Wandering even further off topic, you can't make jelly with fresh pineapple,
as it contains a protease called papayin that prevents the jelly from
setting.

As does, not surprisingly, papaya (in fact, I believe the two fruits contain
subtly different compounds). They can truly be said to be eating you as you
eat them, as both enzymes break down protein. Your stomach acids will win
out in the end, however.

Chilli jelly, eh ?

--
All answers questioned here.

Mail john rather than nospam...

Tony Buckley said:

Wandering even further off topic, you can't make jelly with fresh pineapple,
as it contains a protease called papayin that prevents the jelly from
setting.

As does, not surprisingly, papaya (in fact, I believe the two fruits contain
subtly different compounds). They can truly be said to be eating you as you
eat them, as both enzymes break down protein. Your stomach acids will win
out in the end, however.

Chilli jelly, eh ?

--
All answers questioned here.

Mail john rather than nospam...

Tony Buckley said:

Wandering even further off topic, you can't make jelly with fresh pineapple,
as it contains a protease called papayin that prevents the jelly from
setting.

As does, not surprisingly, papaya (in fact, I believe the two fruits contain
subtly different compounds). They can truly be said to be eating you as you
eat them, as both enzymes break down protein. Your stomach acids will win
out in the end, however.

Chilli jelly, eh ?

--
All answers questioned here.

Mail john rather than nospam...