A six pack of Sing Ha (18% alcohol) helped me get through my dish of quartered
river frogs with ghost peppers last time I was in Thailand.
davew
On Mon, Oct 17, 2022, at 3:28 AM, Gillian Densmore wrote:
> Oh neet. I didn't know their's more than one kind of capsaicin. I wonder if
> part of
Oh neet. I didn't know their's more than one kind of capsaicin. I wonder if
part of the extra complexity for flavoring is somehow because of
endorphins. Plus having washed it down with beer (and milk if that's your
thing). Then it'd become a question of what beer is best to battle the
fireball of
This article explains why spicy food tastes the way it does and why it burns so
much: it activates the receptors for heat and
pain.https://www.compoundchem.com/2014/01/15/why-chilli-peppers-are-spicy-the-chemistry-of-a-chilli/-J.
Original message From: Gillian Densmore
Date:
