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 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 chilli? > I'm thinking a good belgium or IPA (RIP second street) would be solidly in > the top 10 for flavor and alcohol. > > On Mon, Oct 17, 2022 at 1:24 AM Jochen Fromm <[email protected]> wrote: >> 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 <[email protected]> >> Date: 10/17/22 3:06 AM (GMT+01:00) >> To: The Friday Morning Applied Complexity Coffee Group <[email protected]> >> Subject: [FRIAM] culinary Complexity question >> >> I suspect because...fall. Been enjoying somewhat spicey food. Question is >> what, if any, science is their to green chile(as in the spice, like >> Jalapeno, or what ever). That brings out flavoring. I get that it adds >> dimension, ala MSG and Salts. But hadn't thought about: what in particular >> it is about peppers and spices science that'd do that. I gather that >> Capsaicin found in peppers basically wakes the tongue up. Before introducing >> the heat. But ok so what about the rest? is it more flavoring science? kind >> of like how fudge or chocolate brings something to icecream? >> Just me waxing poetic while wondering why i had seconds of a dense dish. And >> also wondering what new state of matter i turned into. I feel as though I >> gained several stones and need forklift to move now. >> >> -. --- - / ...- .- .-.. .. -.. / -- --- .-. ... . / -.-. --- -.. . >> FRIAM Applied Complexity Group listserv >> Fridays 9a-12p Friday St. Johns Cafe / Thursdays 9a-12p Zoom >> https://bit.ly/virtualfriam >> to (un)subscribe http://redfish.com/mailman/listinfo/friam_redfish.com >> FRIAM-COMIC http://friam-comic.blogspot.com/ >> archives: 5/2017 thru present >> https://redfish.com/pipermail/friam_redfish.com/ >> 1/2003 thru 6/2021 http://friam.383.s1.nabble.com/ > -. --- - / ...- .- .-.. .. -.. / -- --- .-. ... . / -.-. --- -.. . > FRIAM Applied Complexity Group listserv > Fridays 9a-12p Friday St. Johns Cafe / Thursdays 9a-12p Zoom > https://bit.ly/virtualfriam > to (un)subscribe http://redfish.com/mailman/listinfo/friam_redfish.com > FRIAM-COMIC http://friam-comic.blogspot.com/ > archives: 5/2017 thru present > https://redfish.com/pipermail/friam_redfish.com/ > 1/2003 thru 6/2021 http://friam.383.s1.nabble.com/ >
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