"W. Watson" wrote in message
nk.net...
Rich McCormack wrote:


Old Nick wrote:

On Sat, 30 Oct 2004 01:59:22 GMT, Rich McCormack
vaguely proposed a theory ......and in reply I say!:
remove ns from my header address to reply via email

chilli, chile, chili. all the same thing.


Chilli and chili are spelling variations of the word for the spicy
meat stew. Chile is the spelling of the word for one of the
ingredients in chili. Frankly, I don't care which spelling variations
one uses when describing the stew or it's ingredients...unless it
might cause confusion. In the original post, it was mentioned...

someone recommended eating a strong dose of 'hot' chilli before going on
the water


as a seasickness preventative. I speculated that the recommendation
might have meant a strong dose of chile, the ingredient, rather than
chilli, the stew. Made more sense to me, since chile (again, the
ingredient) has medicinal properties, the relief of gastrointestinal
problems being one of them.

I really mean it when I say I don't care how one spells the word for
the stew or the ingredient. When I make my version of the spicy meat
stew called chili, chilli, or whatever, I call it My Chile...

http://home.pacbell.net/macknet/mychile.html

The author uses the word chili. The man who recommends the 'cure' talks
about huge pots of chili that were used to feed soldiers on his LST (WWII
landing craft). The author mentions he ordered a "a big bowl of chili" at
the restaurant. He also orders some hot sauce to go with it. The chili
included beans, and "it was full of the best darned meat". BTW, the author
was 6' 4" and 320 pounds in his early 20s, which is the time of the
incident.


Hmmm, strange. We can assume that the author is, indeed, referring to the
meat stew "Chili" (or chilli, whatever) rather than just a mouth-searing
dose of hot chiles. I could not imagine that a belly full of greasy meat,
beans, tomato sauce and sundry other things would actually dissuade
seasickness. On the other hand, I know from experience that a flaming bowl
of hot hot chili does wonders for a hangover...

I suppose the combined medicinal effects of the chiles and the garlic might
play a role. Its a pretty western thing to try and distill out what the
medicinal ingredient is and just dose up on that. Presonally, I think eating
a bowl of chili beforehand might be more fun than forcing down a mouthful of
chiles and garlic between heaves. If it didn't work, it would provide a
much better visual.

Food for thought....

--riverman

riverman wrote:

"W. Watson" wrote in message
nk.net...

Rich McCormack wrote:


Old Nick wrote:


On Sat, 30 Oct 2004 01:59:22 GMT, Rich McCormack
vaguely proposed a theory ......and in reply I say!:
remove ns from my header address to reply via email

chilli, chile, chili. all the same thing.


Chilli and chili are spelling variations of the word for the spicy
meat stew. Chile is the spelling of the word for one of the
ingredients in chili. Frankly, I don't care which spelling variations
one uses when describing the stew or it's ingredients...unless it
might cause confusion. In the original post, it was mentioned...


someone recommended eating a strong dose of 'hot' chilli before going on
the water


as a seasickness preventative. I speculated that the recommendation
might have meant a strong dose of chile, the ingredient, rather than
chilli, the stew. Made more sense to me, since chile (again, the
ingredient) has medicinal properties, the relief of gastrointestinal
problems being one of them.

I really mean it when I say I don't care how one spells the word for
the stew or the ingredient. When I make my version of the spicy meat
stew called chili, chilli, or whatever, I call it My Chile...

http://home.pacbell.net/macknet/mychile.html


The author uses the word chili. The man who recommends the 'cure' talks
about huge pots of chili that were used to feed soldiers on his LST (WWII
landing craft). The author mentions he ordered a "a big bowl of chili" at
the restaurant. He also orders some hot sauce to go with it. The chili
included beans, and "it was full of the best darned meat". BTW, the author
was 6' 4" and 320 pounds in his early 20s, which is the time of the
incident.



Hmmm, strange. We can assume that the author is, indeed, referring to the
meat stew "Chili" (or chilli, whatever) rather than just a mouth-searing
dose of hot chiles. I could not imagine that a belly full of greasy meat,
beans, tomato sauce and sundry other things would actually dissuade
seasickness. On the other hand, I know from experience that a flaming bowl
of hot hot chili does wonders for a hangover...

I suppose the combined medicinal effects of the chiles and the garlic might
play a role. Its a pretty western thing to try and distill out what the
medicinal ingredient is and just dose up on that. Presonally, I think eating
a bowl of chili beforehand might be more fun than forcing down a mouthful of
chiles and garlic between heaves. If it didn't work, it would provide a
much better visual.

Food for thought....

--riverman


I vaguely recall some years ago, a book devoted to the hottest form of the substance
that makes peppers hot. The author had a numeric scale to rate the hotness and in
what foods the substance was found it. One was incredibly far ahead of the others.

--
Wayne T. Watson (Watson Adventures, Prop., Nevada City, CA)
(121.015 Deg. W, 39.262 Deg. N) GMT-8 hr std. time)
Obz Site: 39° 15' 7" N, 121° 2' 32" W, 2700 feet
(Formerly Homo habilis, erectus, heidelbergensis and now sapiens)

Never keep up with the Jones's. Drag them down to your level.
It's cheaper. -- Greetings card.

Web Page: home.earthlink.net/~mtnviews

W. Watson wrote:

I vaguely recall some years ago, a book devoted to the hottest form of
the substance that makes peppers hot. The author had a numeric scale to
rate the hotness and in what foods the substance was found it. One was
incredibly far ahead of the others.


Capsaicin is the substance. Wilbur Scoville is the inventor of the
scale. At 350,000 to 570,000 Scoville Units, the Red Savina Habanero
is considered the hottest chile (for comparison: jalapenos range from
2,500 to 5,000, cayenne from 30,000 to 50,000 and Scotch Bonnet from
150,000 to 325,000). There have been reports, none verified as yet
that I know of, of even hotter chiles being grown and used in Asia.
FWIW -- pure capsaicin is rated at 16,000,000 Scoville units.

Capsaicin creams are available for treating arthritis and rheumatism.
Ground cayenne is available in capsule form for various medicinal
uses, including gastrointestinal problems. Don't know whether it
would work for preventing seasickness, but at least one wouldn't
have a belly full of greasy meat before heading out to sea. :-)

"Rich McCormack" wrote in message
m...

W. Watson wrote:

I vaguely recall some years ago, a book devoted to the hottest form of
the substance that makes peppers hot. The author had a numeric scale to
rate the hotness and in what foods the substance was found it. One was
incredibly far ahead of the others.


Capsaicin is the substance. Wilbur Scoville is the inventor of the
scale. At 350,000 to 570,000 Scoville Units, the Red Savina Habanero
is considered the hottest chile (for comparison: jalapenos range from
2,500 to 5,000, cayenne from 30,000 to 50,000 and Scotch Bonnet from
150,000 to 325,000). There have been reports, none verified as yet
that I know of, of even hotter chiles being grown and used in Asia.
FWIW -- pure capsaicin is rated at 16,000,000 Scoville units.

I've had the hot habaneros in Mexico, and was duly impressed with their
heat. For example, a single one (about as big as a golf ball), if cut up and
put into a 5-gallon pail of beans, would make it so hot that only people
with a real affection for 'hot' foods would enjoy it and taste anything
except the burning. Most folks would find it as unpalatable as a spoonful of
tabasco.

Here in Congo they have a small red pepper called a pili-pili that they
slice up into tiny chunks, stir in some garlic and salt, and mix with a
pinch of palm oil. A single teaspoon of this sauce, if you could even get it
past your tongue, would probably put you in the hospital with stomach cramps
and possibly some sort of physical damage. Its very close to the habanero,
AFAICT.

--riverman