Why Chilies Are Hot and Yogurt Puts Out the Fire

Hm... by grub · 2011-09-29 07:40 · Score: 4, Funny

So that means I should carry around yogurt to throw on my eyes during a date.

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Trolling is a art,

Re:Hm... by Quartus486 · 2011-09-29 07:45 · Score: 1

Yes!
Re:Hm... by Dyinobal · 2011-09-29 07:50 · Score: 1

A date or a protest, it's sort of like a towel in that way.
Re:Hm... by cayenne8 · 2011-09-29 07:51 · Score: 1

Damn....The Aussies misspelled it. I was thinking they'd won a chile contest....not bread the hottest pepper.
The pepper itself is spelled chile.....if you're making the dish with ground chiles, beef and sometimes beans....originated I think in Texas, that would be spelled chili.

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Re:Hm... by Dyinobal · 2011-09-29 07:58 · Score: 1

I'm afraid your wrong the pepper is spelled Chili or the UK spelling of Chilli
Re:Hm... by Anonymous Coward · 2011-09-29 08:02 · Score: 1

a la wikipedia
http://en.wikipedia.org/wiki/Chili_pepper#Spelling_and_usage
Re:Hm... by somersault · 2011-09-29 08:05 · Score: 1

In the UK we spell the meat dish chilli. I thought this contest was about peppers too..

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which is totally what she said
Re:Hm... by Anonymous Coward · 2011-09-29 08:27 · Score: 1

In Texas, beans in chile is a capital offense.
Re:Hm... by shadowfaxcrx · 2011-09-29 08:40 · Score: 1

Are you by any chance from the US Southwest?
I grew up in NM and spell it that way too, but the other places I've lived don't.

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Re:Hm... by cayenne8 · 2011-09-29 08:43 · Score: 1

Are you by any chance from the US Southwest?
I grew up in NM and spell it that way too, but the other places I've lived don't.

Nope..I live in New Orleans.

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Light travels faster than sound. This is why some people appear bright until you hear them speak.........
Re:Hm... by _UnderTow_ · 2011-09-29 08:54 · Score: 1

Chile without beans is just spicy spaghetti sauce.
Re:Hm... by maiki · 2011-09-29 09:00 · Score: 2

Ah, so THIS is why Texas has such a high execution rate.
Re:Hm... by BluBrick · 2011-09-29 09:03 · Score: 1

The past tense of breed is not spelled the same way as the stuff you use for sandwiches, it's bred.
At least it is here in Australia where we spell the hot pepper "chili" (sometimes "chilli"). As for the dish made with ground chilis, beef and sometimes beans, we usually refer to it by its longer name of chili con carne (literally chili with meat). However, when spelled with an "e" on the end, the word Chile is always a proper noun that refers to a country on the west coast of South America.

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Re:Hm... by Cutting_Crew · 2011-09-29 09:08 · Score: 1

Are you by any chance from the US Southwest?
I grew up in NM and spell it that way too, but the other places I've lived don't.
Nope..I live in New Orleans.
nice, i live in southern mississippi, just up the road from you so hello neighbor - and i like chili in my hot dogs, my homemade chili, on tortilla chips and who knows what else.
Re:Hm... by rsandwick3 · 2011-09-29 09:10 · Score: 1

You're aptensin two de-tale ibz amayzng...

Also, I'm still trying to determine what it would mean to have "bread" the hottest peppers...
Re:Hm... by plopez · 2011-09-29 09:24 · Score: 1

You should try a bratwurst wrapped in a tortilla w/ chili and cheese on it. Be sure to wash it down with a good pilsner (in other words *not* XX or Corona)

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putting the 'B' in LGBTQ+
Re:Hm... by somersault · 2011-09-29 11:03 · Score: 1

Peppers stuffed with cheese and covered in breadcrumbs are amazing!

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which is totally what she said
Re:Hm... by Macgrrl · 2011-09-29 11:41 · Score: 1

The hot vegetable referred to in this article is called a "chilli pepper" in Australian grocery stores and supermarkets.
What Americans refer to as a "bell pepper" we call "capsicum".

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Sara
Designer, Gamer, Macgrrl in an XP World
Re:Hm... by Macgrrl · 2011-09-29 11:45 · Score: 1

I thought they'd invented the chilli pepper sandwich...

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Sara
Designer, Gamer, Macgrrl in an XP World
Re:Hm... by gknoy · 2011-09-29 12:18 · Score: 1

I know you're joking, but the article the other day about protesters getting pepper sprayed mentioned that the first aid for that is to put liquid antacids in your eyes, effectively. I imagine that fat-based products might help there. .... please don't test this.:D I can make no promises that it'd be a wise idea to put anything in your eyes.
Re:Hm... by deniable · 2011-09-29 13:52 · Score: 1

Be careful of your use of 'Texas'. It isn't in Australia.
Re:Hm... by BluBrick · 2011-09-29 15:00 · Score: 1

So, being heavily influenced by the Spanish language, you Texans pronounce it "chee-lay", don't you?
By the way, I must apologise for my use of the word "always". It was careless of me to make an implied reference to Australia in the same paragraph that specifically mentioned Australia and "we" in both of its other sentences. It must have been confusing for y'all.

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Ahh - My eye!
The doctor said I'm not supposed to get Slashdot in it!
Re:Hm... by Capsaicin · 2011-09-29 18:26 · Score: 2

I hate yoghurt.

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Re:Hm... by cynyr · 2011-09-29 23:52 · Score: 1

so Budweiser? /ducks
seriously, try a bitbuger pilsner.

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Re:Hm... by RatherBeAnonymous · 2011-09-30 06:26 · Score: 1

Even with strawberries?
Re:Hm... by paintballer1087 · 2011-09-30 06:52 · Score: 1

Even with Strawberries!

most important conclusion by ptr2004 · 2011-09-29 07:48 · Score: 1

from the article: "it appears capsaicin does not cause permanent tissue damage, even in high doses" So we can all chill out :)

Re:most important conclusion by gstoddart · 2011-09-29 08:01 · Score: 1

from the article: "it appears capsaicin does not cause permanent tissue damage, even in high doses" So we can all chill out :)
I'm not so sure of that ... a friend had a bottle of "100% pure cap". Basically, it was in a two-layer glass container with an eye dropper and a whole lot of cautionary notes.
Apparently, the sellers of this stuff (and I have no idea where he got it) felt that in it's pure form, this stuff could basically chew through your stomach lining, blind you, and all sorts of crazy stuff.
It scared the hell outta me. I wouldn't want to be the one to verify that it can't cause tissue damage. :-P

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Lost at C:>. Found at C.
Re:most important conclusion by Onymous+Coward · 2011-09-29 08:17 · Score: 1

I was wondering whether there were some damage potential from capsaicin.

Capsaicin is a highly irritant material requiring proper protective goggles, respirators, and proper hazardous material handling procedures.In cases of skin contact (irritant, sensitizer), eye contact (irritant), ingestion, and inhalation (lung irritant, lung sensitizer). Severe over-exposure to pure capsaicin can result in death; the lethal dose (LD50 in mice) is 47.2 mg/kg.[52] [57]
Painful exposures to capsaicin-containing peppers are among the most common plant-related exposures presented to poison centers. They cause burning or stinging pain to the skin, and if ingested in large amounts by adults or small amounts by children, can produce nausea, vomiting, abdominal pain and burning diarrhea. Eye exposure produces intense tearing, pain, conjunctivitis and blepharospasm.[58]
Re:most important conclusion by Dr+Herbert+West · 2011-09-29 08:17 · Score: 1

Pure-Cap is more about hype than anything else... you can even pick it up in most big-city delis (Bay Cities in Santa Monica, CA carries it). A drop on the end of a toothpick is about all most people need.

It is a skin irritant, and I wouldn't want it in my eyes, but it's not highly corrosive or anything. On the other hand, It does melt the rubber cap on the eye dropper after a few months.
Re:most important conclusion by Pedersen · 2011-09-29 08:20 · Score: 4, Informative

Sadly, "Pure Cap" is *not* pure capsaicin, and that stuff on the bottle is just marketing. The Scoville rating for Pure Cap is about 500,000 to 600,000 Scovilles, while straight capsaicin runs at 16,000,000 Scovilles.
Go, read the ingredients for "Pure Cap" and note that it's mostly vegetable oil.
I've had hotter than Pure Cap. You have to work up to it to be able to handle it, but it's very doable.

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Re:most important conclusion by element-o.p. · 2011-09-29 08:28 · Score: 1

You have to work up to it to be able to handle it, but it's very doable.
"They were both poisoned. I've spent the last few years building up an immunity to capsaicin." With apologies to S. Morgenstern.

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Re:most important conclusion by gstoddart · 2011-09-29 08:45 · Score: 3, Insightful

I've had hotter than Pure Cap. You have to work up to it to be able to handle it, but it's very doable.
I just don't see the point, to be honest.
Years ago, a friendly pub owner offered to make several of us his "stupid hot" wings ... basically, fresh habaneros and lots of other stuff.
It numbed my face, and the next day was ... unpleasant. Since then, my stomach literally can't handle anything excessively hot, and I no longer derive pleasure from it.
I just don't want to play anymore -- I can get tasty with some heat long before the ridiculous threshold that playing around with some of those peppers are at.
Though, a friend of my wife has been eating hot spicy foods for so long, that I'm fairly convinced that if food isn't crazy hot (and super salty), she can't even taste it any more. Because everything she cooks is very spicy. So she's either worn out the taste buds, or with age they're less sensitive. I don't want to be in my 50s and not taste anything less corrosive than battery acid. :-P

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Lost at C:>. Found at C.
Re:most important conclusion by LunaticTippy · 2011-09-29 09:09 · Score: 1

That is no joke. A coworker was exposed while testing some capsaicin powder and was in a coma for days. He was advised not to eat any capsaicin for the rest of his life as he was likely to be sensitized to it.

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Man, you really need that seminar!
Re:most important conclusion by ultramk · 2011-09-29 09:18 · Score: 1

I use a 600k scoville-rated ghost pepper sauce on a daily basis. I'm a "non-taster" on the old scale, so I require a lot of stimulation in my food to find it enjoyable. The endorphin rush is significant and pleasurable.
In soup for example, I use a few drops, which gives me the effect of adding a ton of some milder hot sauce. The advantage is that I get a tiny fraction of the sodium that I would from Tabasco or something similar--and sodium's something I'm trying very hard to keep a lid on.
The interesting thing is that after a month or two of this, my tolerance level went through the roof. The great thing is that now that the heat has died away somewhat for me, the complex and fruity flavors of the ghost pepper itself really shine through. Delicious stuff.

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You catch enchiladas by picking them up behind the head and holding them underwater until they don't kick anymore -VeGas
Re:most important conclusion by Jane+Q.+Public · 2011-09-29 09:35 · Score: 1

The article is incorrect. It is possible to die from capsaicin poisoning, but it takes a very large amount. There have only been a few reported cases.

On the other hand, there have been LOTS of people who have been made very sick by ingesting too much of it. It may not be permanent, but at the time I have no doubt you might wish to permanently end it all.
Re:most important conclusion by c0lo · 2011-09-29 09:39 · Score: 1

Article linked by TFA:

The fiery Trinidad Scorpion Butch T registers 1,463,700 Scoville heat units, placing it ahead of the current leader recognised by Guinness World Records, the Naga Viper, which comes in at 1,382,118. Jalapenos measure about 2500-5000 and the hottest Tabasco is 30,000.
...
The chilli is so scorching, that Marcel and his team have to wear protective gear when handling the new variety. "If you don't wear gloves your hands will be pumping heat for two days later," he says.

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Re:most important conclusion by tmosley · 2011-09-29 10:07 · Score: 1

You get hiccups? I tried something just like that, and now, even though I have no trouble with my mouth, I get terrible hiccups if I eat something that is too hot, or if I eat a hot pepper on an empty stomach. Sucks. I used to like to eat habaneros for fun and profit (dares and such). No more, alas.
Re:most important conclusion by slackbheep · 2011-09-29 22:29 · Score: 1

Yeah and when I was a kid I bought Scotch Bonnet based hotsauce that came in a flask with similiar warning labels, effective marketing for masochists, heh. In the end it was nowhere near the pain of eating a fresh habanero, and while that was painful it certainly wasn't dangerous.
Re:most important conclusion by Kashgarinn · 2011-09-29 22:41 · Score: 1

You grow new tastebuds replacing the whole batch every 2 weeks, so I guess if that friend would stop eating spicy food for 2 weeks you could test whether this is a problem with the tastebuds, or just a conditioned appetite from overuse.
Re:most important conclusion by garcia · 2011-09-30 02:17 · Score: 1

500,000 to 600,000 isn't that hot. In fact, it's basically at the low end of what I have come to expect when people put something on a menu that's called "stupid hot". In fact a couple habaneros and some other stuff isn't hot, it's a normal day for me.
Just because it does nothing for you does not make it stupid. There are many subtle and wonderful tastes and effects when you eat peppers which are hotter than habaneros and these include the lovely endorphin rush which you apparently experienced when your face went numb.
I love ghost peppers (for the flavor just as much as the heat) and they are way tastier than habaneros especially when dried or smoked. I haven't yet tried the new top hot peppers but when I do I'm sure I'll be able to give you a better review of them as far as flavor to heat.
I enjoy eating hot stuff as much as I enjoy all other foods. Just because it's not enjoyable for you doesn't mean it's not worth it. That would be like you telling me that a marathoner shouldn't train to run one because I get shinsplints.
Re:most important conclusion by tixxit · 2011-09-30 04:46 · Score: 1

I'm similar; I have quite a high tolerance for spicy foods. I'm not munching on ghost peppers, but I enjoy habaneros. Even still, I'll get hiccups and some sweats for the real spicy stuff, even if my mouth is fine.

Something for the Atreides by Anonymous Coward · 2011-09-29 07:49 · Score: 5, Funny

Fortunately for heat-seekers, it appears capsaicin does not cause permanent tissue damage, even in high doses.
"It's what I call 'fake pain'," says Mark. "It doesn't actually cause you physical harm, even though it feels like it."

Like that pain box in Dune.

So, the next time when eating Thai with these peppers...

I must not fear.
Fear is the mind-killer.
Fear is the little-death that brings total obliteration.
I will face my fear.
I will permit it to pass over me and through me.
And when it has gone past I will turn the inner eye to see its path.
Where the fear has gone there will be nothing.
Only I will remain.

Re:Something for the Atreides by oldhack · 2011-09-29 08:16 · Score: 5, Funny

Yeah, repeat that mantra again while sitting on the toilet.

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Re:Something for the Atreides by cayenne8 · 2011-09-29 08:36 · Score: 1

Yeah, repeat that mantra again while sitting on the toilet.
I think the mantra at that point is....
"C'mon ice cream......!!!"

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Light travels faster than sound. This is why some people appear bright until you hear them speak.........
Re:Something for the Atreides by Rhodri+Mawr · 2011-09-29 10:08 · Score: 1

Of course it may not cause permanent tissue damage, but it does affect the circulation and cause dandruff. So it does cause you physical harm, even if it's only in a cosmetic sense. It also explains why the waiters at Indian Restaurants invariably have bad dandruff...

I must not flake
Dandruff is the scalp-killer
Dandruff is the little-skin that brings total humiliation
I will face my dandruff
I will permit it to pass over me and off me
And when it has gone past I will brush it off my shoulders
Where the dandruff has gone there will be nothing
Only I will remain
Re:Something for the Atreides by HornWumpus · 2011-09-29 11:12 · Score: 1

I once challenged my favorite Thai chef to make me Tom Yum as hot as he would ever serve it to a round eye. It was beautiful! I was soaked in sweat, like I just got out of the shower.
12 hours later my mantra was 'please just let me die'.

--
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Best remedy by Anonymous Coward · 2011-09-29 07:56 · Score: 1

is ICE CREAM!!!!! Instant relief because of the cold, and more than enough fat to fully neutralize the capsaicin...

Re:Best remedy by ackthpt · 2011-09-29 08:45 · Score: 1

is ICE CREAM!!!!! Instant relief because of the cold, and more than enough fat to fully neutralize the capsaicin...
Unless you are lactose intolerant or allergic to dairy, as I am.
No matter. I'm a fire eater - I have a bag of Habanero Pistachios next to my keyboard at the moment. Over time I've built up a tolerance for casaicin and often make food which scare my friends.
I did grow habaneros once, and found as important as fertilizer, the heat and humidity of the weather, plus direct Sun exposure had significant influence on the heat of my peppers.

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A feeling of having made the same mistake before: Deja Foobar
Re:Best remedy by wierd_w · 2011-09-29 09:52 · Score: 1

I am not sure as to the method of action, but sliced kiwi seems to temporarily relieve the burning sensation from hot foods.
I have a laosian brother-in-law who's mother produces papaya salad that I swear contains more red thai pepper than it does shredded green papya. (It makes other laosians wince, and mexicans cry. I have seen it myself.)
I refuse to eat it unless I have either sliced kiwi fruit or a glass of milk handy. Laosians tend to be lactose intolerant, like yourself, so usually milk is not available during social functions. Kiwi however seems well received by the locals.
You might give it a shot sometime.

The ring of fire after you've had chili... by LordNacho · 2011-09-29 08:00 · Score: 4, Funny

always made me think people have a few taste buds in their anus. I mean how else can it feel hot right?

Turns out it's just the irritant effect. My wife reminds me of this each time now.

Re:The ring of fire after you've had chili... by ae1294 · 2011-09-29 08:07 · Score: 4, Funny

always made me think people have a few taste buds in their anus. I mean how else can it feel hot right?
Turns out it's just the irritant effect. My wife reminds me of this each time now.
Wow, your wife is really all up your ass about that..
Re:The ring of fire after you've had chili... by somersault · 2011-09-29 08:11 · Score: 1

Um. Taste buds are for, you know, tasting. Chili's will irritate your eyes, nose, throat, all around your mouth, your intestines, cuts.. probably your ears.. anything sensitive pretty much. They're also awesome.

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which is totally what she said
Re:The ring of fire after you've had chili... by oldhack · 2011-09-29 08:20 · Score: 1

Hey, run that by me again.
Your wife reminds you of anus pain...?

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Re:The ring of fire after you've had chili... by Beorytis · 2011-09-29 08:28 · Score: 1

>Turns out it's just the irritant effect.
No. TFA says that capsaicin receptors are in other areas of the body besides the tongue. Capsaicin can fool nerve cells into sensing high temperature anywhere.
Re:The ring of fire after you've had chili... by MobileTatsu-NJG · 2011-09-29 08:33 · Score: 1

What crawled up her butt?

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Re:The ring of fire after you've had chili... by plopez · 2011-09-29 09:31 · Score: 1

That effect is also good for intestinal parasites. It drives them right out of your system from what I understand.

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putting the 'B' in LGBTQ+
Re:The ring of fire after you've had chili... by c0lo · 2011-09-29 09:44 · Score: 1

always made me think people have a few taste buds in their anus. I mean how else can it feel hot right?
From here

The chilli is so scorching, that Marcel and his team have to wear protective gear when handling the new variety. "If you don't wear gloves your hands will be pumping heat for two days later," he says.
It's 1,463,700 Scoville units.

--
Questions raise, answers kill. Raise questions to stay alive.
Re:The ring of fire after you've had chili... by ausekilis · 2011-09-29 10:01 · Score: 1

I've maintained it's not good Mexican food unless it burns twice...
Re:The ring of fire after you've had chili... by Greyfox · 2011-09-29 11:15 · Score: 1

Yeah, the first time I made my green chile I roasted and peeled some jalepinos. Got pepper juice from wrist to elbow, in the process, and that entire area was burning for about 4 hours afterward.

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I'm trying to teach myself to set people on fire with my mind... Is it hot in here?
Re:The ring of fire after you've had chili... by Guppy · 2011-09-29 11:59 · Score: 1

always made me think people have a few taste buds in their anus.
Funny, but the GI tract actually does have taste receptors, at least for sweet, bitter, and possibly umami.
Re:The ring of fire after you've had chili... by riT-k0MA · 2011-09-29 23:23 · Score: 1

It does, but it also kills off the beneficial intestinal bacteria, which is a bad thing because it reduces your capacity to extract all the nutrients out of your food. The role that gut flora plays is still poorly understood and is the subject of ongoing research.
Re:The ring of fire after you've had chili... by _0xd0ad · 2011-09-30 05:34 · Score: 1

Know what's good for that? Yoghurt.
Re:The ring of fire after you've had chili... by riT-k0MA · 2011-10-02 03:27 · Score: 1

Except in .za they sterilise yoghurt by govt law.
Re:The ring of fire after you've had chili... by _0xd0ad · 2011-10-02 07:33 · Score: 1

You could always make it yourself...

Attention to the thief who is eating my pizza by joeflies · 2011-09-29 08:03 · Score: 3, Funny

Attention to the thief eating my pizza from the company refrigerator, may this serve as your fair warning that you just might bite into a sample of the Australian Worm Juice the next time you steal a slice.

Re:Attention to the thief who is eating my pizza by bigredradio · 2011-09-29 08:07 · Score: 1

Awesome idea. Now if I can just find a way to slip it into a soda can (work) or beer bottle (home).

--
Flexible bare-metal recovery for Linux/UNIX
Re:Attention to the thief who is eating my pizza by dargaud · 2011-09-29 08:25 · Score: 2

Awesome idea. Now if I can just find a way to slip it into a soda can (work) or beer bottle (home).
I homebrew and I just made my second batch of chilly beer: I just put a small chilly in each bottle before starting the 2nd fermentation. Most people who've tried it love it, it's very good to drink as an appetizer, with olive and chips. Some people hate it tough. More for us ! I make it from a strong blond.

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Non-Linux Penguins ?
Re:Attention to the thief who is eating my pizza by camperdave · 2011-09-29 08:32 · Score: 1

In case folks were wondering...

A worm farm is basically a box that contains compost, dirt, and worms. You add food scraps and compost to the top. The worms chew through and digest the compost and food scraps. Worm juice is the fluid that collects at the bottom of a worm farm. It is not (as I first thought) made by throwing worms in a juicer. Worm juice is a very effective and safe fertilizer.

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When our name is on the back of your car, we're behind you all the way!
Re:Attention to the thief who is eating my pizza by BattleApple · 2011-09-29 08:33 · Score: 1

For beer you can get a bottle capper for about $15. For soda, a plastic bottle.. I think it's possible to get the cap off without breaking the safety ring if you push it up while you're unscrewing it
Re:Attention to the thief who is eating my pizza by plopez · 2011-09-29 09:27 · Score: 1

It's good for keeping pets from chewing on electrical cords (or anything else for that matter). It causes no harm to the pet and might just save its life.

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putting the 'B' in LGBTQ+
Re:Attention to the thief who is eating my pizza by whathappenedtomonday · 2011-09-29 09:28 · Score: 1

well, to be even more exact, it's not just about the fertilizer quality of the juice - TFA says:

but what makes it particularly effective for bringing out the heat are the bodies of insects that have decomposed in the worm farm. "The insects in there are living and dying pretty rapidly, and bits of their shell will break down," says Mark. "When you apply the juice to the plants' roots, they think they're getting eaten by insects." In response, the chillies produce more of their defensive compounds like capsaicin. "It's like getting an injection to boost your immune system," he says.

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I hope I didn't brain my damage.
Re:Attention to the thief who is eating my pizza by wierd_w · 2011-09-29 10:44 · Score: 1

You will have better results using dried thai peppers. You can get them in a 20lb bag at most asian stores.
The part you actually want are the seeds.
Crush up the peppers, then winnow them outside to get just the seeds. (If you don't know what winnowing is, google is your friend)
Take the seeds inside and process them dry inside a small food processor until they are a fine powder. Seeds are mostly carbohydrates, and when finely powdered like this, will feed the yeast just fine. The digestive action of the yeast will liberate the fat soluble capsaicin.
The seeds themselves have very few volatile flavor oils, so the brew shouldn't be overpowered. Some tests would need to done as bittering might be an issue.
Re:Attention to the thief who is eating my pizza by wierd_w · 2011-09-29 10:52 · Score: 1

Adding wood ashes to the soil also has a strong effect on the heat of peppers. Pepper plants are alkaline loving, and a high potash content promotes obscene hotness in hot peppers.
Re:Attention to the thief who is eating my pizza by aztracker1 · 2011-09-29 13:46 · Score: 1

Not my stupid dog, he just licked all the hot spray off, seemed to like it. (shrug) My ex's dog didn't care for it at all.

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Michael J. Ryan - tracker1.info
Re:Attention to the thief who is eating my pizza by camperdave · 2011-09-30 03:40 · Score: 1

I hope I didn't brain my damage.

Your sig is a quote from the Simpsons episode where Homer eats the Guatemalan Insanity Peppers. How appropos.

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When our name is on the back of your car, we're behind you all the way!

Chili Sans Beans?! by walkerp1 · 2011-09-29 08:17 · Score: 3, Funny

As a Texan native, let me point out that beans are only optional in the North.

Re:Chili Sans Beans?! by Dyinobal · 2011-09-29 08:24 · Score: 1

Ya I mean who makes Chili with out some beans, or even a mix of different types of beans. I typically use a mix of kidney and pinto beans.
Re:Chili Sans Beans?! by walkerp1 · 2011-09-29 08:27 · Score: 2

Absolutely! Try some black beans too for a nice color contrast.
Re:Chili Sans Beans?! by kryliss · 2011-09-29 08:31 · Score: 1

Chilli without beans is taco meat or sloppy joe mix.......

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--- If the bible proves the existence of God, then Superman comics prove the existence of Superman.
Re:Chili Sans Beans?! by Anonymous Coward · 2011-09-29 08:36 · Score: 4, Funny

You want color contrast? Use jelly beans.
Re:Chili Sans Beans?! by Vegeta99 · 2011-09-29 08:40 · Score: 1

As a Pennsylvania native, I can assure you that beans are not optional. Somebody fed you sloppy joes without a bun.
Re:Chili Sans Beans?! by walkerp1 · 2011-09-29 08:43 · Score: 1

That's very good. I usually just throw in used grounds rather than the coffee itself unless I'm adding mesa flour for thickness.
Re:Chili Sans Beans?! by FatAlb3rt · 2011-09-29 08:44 · Score: 1

Maybe that's why Pennsylvania chili is so famous.
Re:Chili Sans Beans?! by maiki · 2011-09-29 08:51 · Score: 2

Chili (née "Chile con carne", or "chili peppers with meat") originally had no beans. "Texas-style chili contains no beans and may even be made with no other vegetables whatsoever besides chili peppers." This is from the fount of all knowledge, Wikipedia.
Re:Chili Sans Beans?! by cayenne8 · 2011-09-29 09:36 · Score: 1

Yeah...I find if you go very far up north....it isn't chili either.
I had some chili from a family that was in the northern most part of Kentucky. Their chili?
Man, if there was anything in it besides, ground beef, beans, water and salt and pepper, I missed it.
No heat...no flavor...ugh.
I find that most foods tend to get flavorless quickly as soon as you leave the south and head up north.
I don't mean bland just in 'not hot'...but no seasoning whatsoever....

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Light travels faster than sound. This is why some people appear bright until you hear them speak.........
Re:Chili Sans Beans?! by wierd_w · 2011-09-29 09:58 · Score: 2

You forgot the single most important ingredient.
Cumin
Substituting cumin for oregano in all meat chilli magically transforms it into spaghetti sauce.
Buy a bottle, open it, and smell it. It smells like chilli. It is what makes chilli, chilli, and not sloppy joe mix, maranara sauce, or spaghetti sauce.
Re:Chili Sans Beans?! by bughunter · 2011-09-29 11:26 · Score: 2

Chilli without beans is taco meat
Then you're making it wrong. "Chili without beans" is not simply "Texas Chili minus beans." I make a mean pot of Texas three-bean chili myself, but I also make New Mexico Chili. Both include some dead critters and some chili peppers, but have little else in common.
New Mexico Red Chili is big chunks of seasoned beef (chuck works best) slow cooked in a spicy tomato and chile sauce. And Green Chili is chunks of pork (shoulder) seasoned and slow cooked in a tomatillo and chile sauce. When New Mexico Chili is made well, it's damn close to heaven on a plate.
You want beans? Get 'em on the side.
I favor a nice bowl of Green with a couple of home made tortillas for soaking up the sauce. No beans, no rice, no cheese. Whenever I'm in Las Cruces, chili is about all I eat. The only choice is red or green.

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I can see the fnords!
Re:Chili Sans Beans?! by user+flynn · 2011-09-29 13:52 · Score: 1

You forgot the single most important ingredient.
Cumin
I normally don't do this, but. WRONG!
Beer. What beer you use is important as well. Dark... something Porterish...
Start with some ground meat (brown it up a bit).
Throw in some onions, peppers (red and green bell), 1/3 cup Frank's red hot, garlic (a few cloves, minced or pressed in a garlic press). Toss in a beer or 2. A few cans diced tomatoes. Sugar (white or brown) to balance out the acidity of the tomatoes.
Add yer spices: CHILI POWDER, cumin (some already in the chili powder, but a bit more won't hurt- don't kill it with cumin though, lots of flavors gotta come outta a great chili), oregano (yup, that too), onion powder (just because it's awesome), garlic powder (yeah... do it), red pepper flakes to taste (or toss a habanero in it...). Salt if it needs it (depending on taste, Frank's has a bunch of salt in it already, but I usually like a bit more). Screw it... you might as well grind some fresh black pepper into it as well. Black pepper rules.
Let it simmer for a while to reduce the amount of liquid. An hour or so before it's ready, add in a few cans of beens- red kidney, light red, pinto, etc.. and a few tablespoons of red wine vinegar for some zing - make sure you balance it with sugar, if you make it too sour.
Serve it up with some grated cheese and either crackers or chips.
For the grated cheese, try some Cabot's habanero cheddar.... :D although you might want some pre-shredded mexican cheese blend or sharp cheddar as well.
Anyways... Now I gotta make chili this weekend. Thanks for the idea.

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In the distance you hear an ominous moo.
Re:Chili Sans Beans?! by user+flynn · 2011-09-29 13:55 · Score: 1

and don't forget sour cream. sheesh.... Also, I sometimes rinse the cans of beans... sometimes I don't. Depends on my mood.

--
In the distance you hear an ominous moo.
Re:Chili Sans Beans?! by mug+funky · 2011-09-29 14:35 · Score: 2

dammit, why did i read that an hour before lunch?
Re:Chili Sans Beans?! by GNious · 2011-09-29 19:42 · Score: 1

This is from the fount of all knowledge, Wikipedia.
...which misspelled Chile con carne :)
Re:Chili Sans Beans?! by cayenne8 · 2011-09-30 01:11 · Score: 1

Sugar in chili?
Interesting....I've never had sweet chili before...
I do agree with the beer...
I didn't see any chile's in your chili tho...?
I like to do at least a couple of fresh chiles in mine...serranos for heat, and often poblanos for a good color.
One thing I like to do, often in lieu of using store bought chili powder....is I get a bunch of dried chiles (ancho, arbol, etc...)....I heat up a pan of water to near boiling, and tear apart the chiles roughly, (ditch the seeds) and put into the water to soak...maybe add a touch of vinegar too.
Once the chiles are pliable and soft....put in a blender or food processer and puree.
Then, mash this paste through a sieve or something of the sort..to filter out the skin bits, etc.
Then, you use this as the base of your chili.....add your seasonings as you like...more cumin that with chili powder....etc.
But interesting...I've never had the thought of adding sugar to my chili....interesting.
What part of the country do you live? I know what Frank's is, but you don't see it used often down here...we do mostly cayenne pepper sauces down south here where I am...

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Light travels faster than sound. This is why some people appear bright until you hear them speak.........
Re:Chili Sans Beans?! by cayenne8 · 2011-09-30 01:13 · Score: 1

Interesting...I make my green chile with white navy beans usually....
I actually just bought a fantastic pressure cooker recently...did a batch of the green pork chile.....sure was good and really cut down on the cooking time!

--
Light travels faster than sound. This is why some people appear bright until you hear them speak.........
Re:Chili Sans Beans?! by Araneas · 2011-09-30 02:21 · Score: 1

Green Chili - Recipe? Please? Pretty Please? :-)
Re:Chili Sans Beans?! by SleazyRidr · 2011-09-30 04:09 · Score: 1

I'd say that the meat is optional, rather than the beans.
I'm not a native, but I'm stuck here in Texas.

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Is 1563649 a prime number?
Re:Chili Sans Beans?! by _0xd0ad · 2011-09-30 06:11 · Score: 1

Frank's is a cayenne pepper sauce. The main thing differentiating it from most other cayenne pepper sauces is probably that Frank's has garlic.
Re:Chili Sans Beans?! by bughunter · 2011-10-02 12:51 · Score: 1

This is the recipe I've been using for a few years now.
The choice of chile will make or break this recipe. If you just use jalapenos, it will taste too grassy/vegetabley. Look for "New Mexico Chiles" in an ethnic market or a gourmet grocery. Whole Foods sometimes carries them here in CA. You can usually find the tomatillos there, too. (Be sure to take the husks off!)
Also, I substitute brewed black coffee for beer, and add a teaspoon of brown sugar.

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I can see the fnords!

Fat ? by dargaud · 2011-09-29 08:22 · Score: 1

I've just grown by first crop of capsain-rich chillies, but I'm no specialist (I prefer them tasty, not life threatening). So if fat is so good at getting rid of the heat, why not take a mouthful of lard, or gargle with olive oil ?!?

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Non-Linux Penguins ?

Re:Fat ? by BattleApple · 2011-09-29 08:51 · Score: 1

why not take a mouthful of lard, or gargle with olive oil ?!?
Do you really have to ask that question?

Incidentally, FTA: "My favourite remedy is olive oil," he says, "but it's not the most pleasant."
Re:Fat ? by Mindcontrolled · 2011-09-29 09:03 · Score: 1

I know enough people from the mediterranean area who would, just for the taste, take a tablespoon full of olive oil, every now and then. To be honest, if it is a really good oil, it is not unpleasant.

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Ubi solitudinem faciunt, pacem appellant.
Re:Fat ? by rolfwind · 2011-09-29 09:17 · Score: 2

FTFA:

"Something with a lot of fat in it - like yogurt or milk - is going to dissolve the compound and wash it away," says Mark Peacock, a plant scientist from the University of Sydney, who this year helped to cultivate the world's hottest chilli, the Trinidad Scorpion Butch T. "My favourite remedy is olive oil," he says, "but it's not the most pleasant."
Re:Fat ? by St.Creed · 2011-09-29 10:45 · Score: 1

That is actually what you do when you eat the Szechuan hot pot in Chengdu, China (Szechuan being the region in China famous for its spicy food). You have a bowl of sesame oil next to your plate and after you dip the meat/shrimp/fish in the hotpot (a bowl of boiling chili-oil, basically) you then either eat them like that (ouch) or run them through the sesame oil (with some other stuff, I think some vinegar too), which makes it edible for people like me. Actually, I think it improves the taste.

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Therefore, by the (faulty) logic you're using, you're just a cow with a keyboard - osu-neko (2604)
Re:Fat ? by BattleApple · 2011-09-30 07:17 · Score: 1

It's the gargling that would bother me. And the lard.

Hmmm.... by MonsterTrimble · 2011-09-29 08:24 · Score: 1

*looks at the Carribean Red Habenero powder*
*look at kidlet's strawberry yogurt*
Excellent...

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I call it 'The Aristocrats'

Re:I was right after all! by BattleApple · 2011-09-29 08:25 · Score: 1

Blair's Death Rain habanero chips are actually pretty hot.. 600,000 scoville I think. Yeah, they're not BBQ, but there's no reason they couldn't be

Re:I was right after all! by h4rr4r · 2011-09-29 09:07 · Score: 1

They are actually pretty lame. I bought some hoping they were hot and was sorely disappointed. They might claim 600k but they are full of shit. I ended up putting after death on them to make them hotter.

Yoghurt is an ancient secret by msobkow · 2011-09-29 09:20 · Score: 1

Yoghurt to cut the burn has been a staple of East Indian cooking for millenia. Plus a nice mango lassi to top off a meal is tasty.

--
I do not fail; I succeed at finding out what does not work.

Re:Yoghurt is an ancient secret by riT-k0MA · 2011-09-29 23:52 · Score: 1

Yes there is. According to storage manufacturers, half a a millennium lasts for 488 years.

They forgot alcohol. by Jane+Q.+Public · 2011-09-29 09:43 · Score: 2

It's not a very "scientific" article if they neglected to mention that capsaicin is not just soluble in fats but also in alcohol.

You need more than a couple of percent, though, so a beer isn't going to help you much. A glass of port or something stronger, like swishing a shot of whiskey or vodka around in your mouth, will whisk a lot of the capsaicin away.

Re:They forgot alcohol. by HornWumpus · 2011-09-29 11:27 · Score: 1

Alternatively a bottle of Vodka with 4 or 5 Thai hot peppers (left to sit for a couple of months) makes both awesome Bloody Marys and an e-ticket shot when served out of the freezer. Take the shot and your mouth keeps getting hotter for about 2 minutes, you sweat and flush, I call it a 'Hot Flash'. Menopausal women want to force it on their men like a preggo and a sympathy belly (and yet they refuse to shave in a sympathy bald spot).
Tried it with Scotch bonnets. Too hot. No pepper flavor, just pure heat. YMMV

--
John McAfee 'It was like that time I hired that Bangkok prostitute; to do my taxes, while I fucked my accountant'
Re:They forgot alcohol. by istartedi · 2011-09-29 14:25 · Score: 1

I realize it's just one data point; but it didn't work for me. One time I accidently started chomping on one of the Szechuan peppers in my chicken kung pao. By the time I realized what I was doing, it was too late and I had a mouth full of chomped up pepper. My room-mates said, "there's cold beer in the fridge, that'll help". No dice. On top of the burning, all I had was a slight fizzy sensation from the carbonation. Only time helped.

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For all intensive purposes, "whom" is no longer a word. That begs the question, "who cares"?
Re:They forgot alcohol. by pauljlucas · 2011-09-29 14:49 · Score: 3, Informative

You need more than a couple of percent [of alcohol], though, so a beer isn't going to help you much. A glass of port or something stronger, like swishing a shot of whiskey or vodka around in your mouth, will whisk a lot of the capsaicin away.

According to Alton Brown, you need pure ethyl alcohol.

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If you reply, do so only to what I explicitly wrote. If I didn't write it, don't assume or infer it.
Re:They forgot alcohol. by Jane+Q.+Public · 2011-09-29 17:03 · Score: 1

Repeat:

"You need more than a couple of percent, though, so a beer isn't going to help you much."
Re:They forgot alcohol. by Jane+Q.+Public · 2011-09-29 17:09 · Score: 3, Insightful

Alton is good, but not perfect. That's actually nonsense. On the standard rough scale of solubility, capsaicin is considered "very" soluble in alcohol. Google it.
Re:They forgot alcohol. by Zebedeu · 2011-09-29 20:41 · Score: 1

Mythbusters tested this. Actually they testes many so-called cures for the burning sensation, and alcohol was one of them.
It wasn't really working, but then as the guys got drunk suddenly they didn't care as much.
Kari, who was judging the results and in the end she concluded: "alcohol is a cure for spice like it's a cure for ugly -- it doesn't really help, but at least you don't care".
Re:They forgot alcohol. by Jane+Q.+Public · 2011-09-30 04:25 · Score: 1

And many thousands of other people have tested it and found that it works.

Like Alton Brown, Mythbusters is good, but not perfect.
Re:They forgot alcohol. by Zebedeu · 2011-09-30 07:42 · Score: 1

I wasn't disputing the phenomenon, just sharing a funny story :-)
In my personal experience, at least beer seemed to have the same effect as eating ice, or drinking cold water: it helps while the cold liquid is in your mouth, but as soon as it's gone, the pain comes back just as strong as before.
I haven't tried harder stuff.
Re:They forgot alcohol. by Zebedeu · 2011-09-30 08:08 · Score: 1

Come to think of it, me a few friends sometimes drink "Mad Dogs".
They're vodka and raspberry syrup shots with a few drops of tobasco on top.
You're right -- the tobasco isn't nearly as strong on the vodka as it normally is on food.

Re:Another day, another Aussie-promoting story on by c0lo · 2011-09-29 09:51 · Score: 1

No matter how lame, no matter how uninteresting,

C'mon mate... 1,463,700 Scoville units is still interesting.

--
Questions raise, answers kill. Raise questions to stay alive.

Using endorphin release as an explanation by bunbuntheminilop · 2011-09-29 10:04 · Score: 1

The article mentions that the reason we like chili is partly explained because it releases endorphins. Why dont they just say they don't really know?

Chili vs. Chile. by n6kuy · 2011-09-29 11:05 · Score: 1

Being from New Mexico, I gotta interject that there is a difference between Chili and Chile.

"Chili" is that soupy stuff that Texans like and often is mostly beans in a spicy sauce.
`
"Chile" and the other hand is what grows on plants, and is a key ingredient of "chili."

</pedantry>

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If you disagree with me on social issues, then it's pretty clear that you are a narrow-minded bigot.

Re:Chili vs. Chile. by n6kuy · 2011-09-29 16:24 · Score: 1

Oh yeah, you're right. The stuff with beans is for mid-westerners.

--
If you disagree with me on social issues, then it's pretty clear that you are a narrow-minded bigot.

Re:Another day, another Aussie-promoting story on by Macgrrl · 2011-09-29 11:55 · Score: 1

It's because we're awesome. What's not to love.

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Sara
Designer, Gamer, Macgrrl in an XP World

So after a too-hot chilli... by John+Hasler · 2011-09-29 14:49 · Score: 1

...you should gargle with Mazolla.

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Warning: this article may contain humor, sarcasm, parody, and perhaps even irony. Read at your own risk.

Wrong wrong wrong by EmperorOfCanada · 2011-09-30 02:57 · Score: 1

I have set my mouth on fire more than once only to find that milk didn't stop me from crying like a little girl for one second. The only thing that works like a fire extinguisher is lime juice in water. It is like a light switch. You don't even need that much lime juice so you don't have to replace one misery with another. I suspect that something in it destroys the molecules that either induce pain or detect pain. Maybe the heat doesn't work in an acidic environment?

Re:I was right after all! by BattleApple · 2011-09-30 03:43 · Score: 1

Actually, you're right... The hottest thing I can handle comfortably is 5 star Thai food, and Thai chili peppers are 50k to 100k. Blair's didn't come close to that, but still hotter than other mass produced chips that claim to be spicy.

Re:I was right after all! by _0xd0ad · 2011-09-30 06:09 · Score: 1

The 600k figure is probably for the peppers they use, not the chips themselves.

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