Comments on: Some like it hot

By: DE

DE — Tue, 24 Jun 2008 00:23:42 +0000

Its that massive burp at the start of the sketch..

(Perhaps a link at this point would be a public service: http://www.youtube.com/watch?v=KG-pmg_CCeI)

By: Shefaly

Shefaly — Mon, 23 Jun 2008 14:44:20 +0000

@ CRC: Funnily that is the first thing that came to my head when I finished reading this post… ;-)

By: crc

crc — Mon, 23 Jun 2008 10:19:01 +0000

‘Blandest thing on the menu…’ anyone remember an episode of GGM taking the heat out of chillies, in ‘Going out for an English’?

By: crc

crc — Mon, 23 Jun 2008 10:01:46 +0000

you want it- you got it! Nanotubes are everywhere…
http://www.ox.ac.uk/media/news_stories/2008/080507.html
“Oxford chemists have found a way of using carbon nanotubes to judge the heat of chilli sauces. The technology might soon be available commercially as a cheap, disposable sensor for use in the food industry…”

By: Salim Ismail

Salim Ismail — Mon, 23 Jun 2008 05:23:52 +0000

I remember reading one of Salman Rushdie’s books (“The Moor’s Last Sigh”, I think), where he claimed that chillies only came to India a couple of hundred years ago via Mexico, where they are native – I looked it up and that seems to check out.

Amazing that it has become such a major part of the cuisine in such a relatively short time (and before the internet, even)

By: gautam

gautam — Mon, 23 Jun 2008 04:34:03 +0000

Funny you should post this today. Just yesterday we were having a chilly fest at home and boy was it good. Amongst others, we tried Kanthari, Red Savina and the kicker was some Bhut Jolakia. I always thought I had a tolerance for spice but Damn that Jolakia was hot. Indescribably hot. But so good. Floral. While the Kanthari was fruity even.

By: edythe

edythe — Sun, 22 Jun 2008 20:38:13 +0000

:) love the table. thanks.