text:
Jason Lange
Head Coach
E-mail: firstname.lastname@example.com
Office Phone: 704-463-3252
Jason Lange was named the Pfeiffer University Head Men's Lacrosse coach on June 21, 2013 after previously serving as the assistant coach at Mars Hill College for four seasons.
In his first season at Pfeiffer, Lange guided the Falcons to a 9-5 record despite playing one of the most difficult schedules in the nation. Lange coached Hayden Kirk and Steven Tilmon to Third Team USILA All-American honors and placed eight players on the First and Second Team All-Conference.
As a member of the Mars Hill coaching staff, Lange served as the defensive coordinator where he guided the defense to the unparalleled success. His 2010 unit allowed only 6.43 goals per game, which ranked in the top-10 nationally and was the best mark in program history. Also in 2010, the Lions man down unit ranked number one in the country, killing off 89.3% of opponent's man up opportunities. Last season, Lange helped Mars Hill to an 11-3 record, also a school record, and has helped take the team to three consecutive Deep South Conference regular season championships.
In total, Lange has coached five All-Americans, 22 All-Conference standouts, three Conference Players of the Year, and one Conference Freshman of the Year. He also coached three players that were drafted into the National Lacrosse League, and one player that signed with a Major League Lacrosse team.
Prior to joining the Lions' coaching staff, Lange was a standout on the field for Mars Hill. He served as a defenseman from 2004-09 where he helped lead the team to a Deep South Conference tournament championship in 2008 and a regular season title in 2009. Following the 2009 season, Lange represented the USA at the Berlin Open in Germany and helped lead the team to the championship game.
Lange holds a bachelor's degree in physical education with a minor in coaching.


text:
The Springbok Sevens beat England 28-0 in the third-place play-off on day three at the Hong Kong Sevens.
It was South Africa's most convincing performance of the day as they dominated a tired English outfit. The Blitzboks played the entire first half in the opposition's territory. They made good use of their favourable field position and secured a 14-0 half-time lead thanks to Stephan Dippenaar's snipe at the breakdown and William Small-Smith's smart run in midfield.
England didn't improve much in the second half as South Africa sealed the win with a tries via Cornal Hendricks and Branco du Preez.
Meanwhile, Fiji were rampant in the Cup final as they thrashed New Zealand 35-28 in an entertaining match. Canada also won the qualifying section of the tournament, and they'll be regular contenders on the World Series scene next season with Spain and Portugal, who finished second and third respectively.
Earlier on day three, the Springbok Sevens suffered a 19-12 Cup semi-final loss to New Zealand.
It was a disappointing end to South Africa's Cup challenge, considering they did well to draw level at 12-12 against New Zealand in the second stanza. The latter held a 12-5 lead at half-time thanks to tries via Jack Wilson and Lolagi Visinia, but were reduced to six men when skipper DJ Forbes was sin binned for a professional foul soon after the restart. Boom Prinsloo capitalised out wide against an outstretched defence.
But once restored to seven men, New Zealand regained the ascednancy and bossed possession, and Tim Mikkelson dived over for the winning score.
The Springbok Sevens beat Samoa 27-14 in the quarter-finals.
Samoa held a 14-5 half-time lead as they scored two converted tries via former EP Kings wing Paul Perez and Faatonia Autagavaia. Lolo Lui added the extras. South Africa could only cross the chalk once through Du Preez.
The Blitzboks then returned an inspired team after the break and delivered a better performance in the second half to seal a big win over the Las Vegas Sevens champions. Hendricks was the star as he grabbed a brace, while Prinsloo and Dippenaar also dotted down.
The Blitzboks' fixtures on day three:
Cup quarter-final – South Africa 27 Samoa 14
Cup semi-final – South Africa 12 New Zealand 19
Third/fourth-place play-off – South Africa 28 England 0

subset: commoncrawl


text:
Results vs. SCAD Invit. (2007-11-30 16:00:00)
November 30, 2007
|SCAD Inv.: Day 1 Results
|Saturday, 01 December 2007
|Savannah, GA---Pfeiffer is in 7th place after the first day of the SCAD Invitational. Freshman Edwin Torres dominated the fastest men's heat and lead the mile for much of the way. Torres was just touched into second place by just .23. His overall time of 16:33.30 was a new Pfeiffer school swimming record and just seconds away from his all time best and the NCAA Div II B-cut.


text:
Property Lettings and Sales in Oxford
At NOPS, our clients come first and it's our business to keep them happy. With over 25 years' experience and a first class service track record you can be assured that we have your best interest at heart.
NOPS is an independent, family-run property lettings and management agency based in Jericho, Oxford. We find homes for over 2000 students and professionals every year and we have a dedicated team to maintain and manage over 800 properties across Oxford.
NOPS has a loyal customer base created by building long-term relationships with our landlords and offering a number of property management options. Tenants choose to rent through us multiple times, whether as students or professionals as we offer attractive properties in the local area.
Whether you're a prospective tenant, landlord or investor NOPS has all the knowledge to assist you so contact us today. Feel free to visit our lovely office in Walton Street and meet our friendly team, if you're lucky you might even spot our friendly French Bulldog, Sidney, he's our very own Lets With Pets expert.


text:
To the members of the Nepali community of Texas Tech:
On behalf of the entire Texas Tech family, I extend our deepest sympathies and condolences over the tragedy which has befallen Nepal from the horrific earthquake. In this time of need, I want to assure you that our campus stands ready to support you.
I have asked Mr. Tracy Tindle from the Office of International Affairs (806 834-7819; email@example.com) to serve as a central point of contact for those of you who need special assistance resulting from this tragedy. Additionally, the Offices of the Dean of Students and Counseling Services are prepared to provide immediate assistance as needed. At times of trouble families help each other, and I want you to know that the TTU family is here to support you. Please know that you, and your friends and family in Nepal, are in our thoughts and prayers.


text:
Stay connected and sign-up for emails to get exclusive deals and event info.
CI's Blendlab cuts past all gatekeepers by bringing the cigar factories and blending rooms to you directly. Based on your input and reviews, one or more of these blends will ultimately go into production and become nationally distributed brands.


text:
Clockwork is a steampunk-fantasy roleplay which takes place atop a floating island. The world below has been ravaged by an eternal acid rain: the product of an over-zealous industrial revolution. With nowhere else to go, the citizens of New Tottenham saddled up their island and took to the sky. Under a chaotic mismatch of genres that includes fantasy, steampunk, dystopian society, and post-apocalyptic, Clockwork is truly a roleplay like no other. We welcome mature, creative thinkers of all levels of experience and from all walks of life.
To begin, please browse through the rounded tabs at the top right of the page, or click here.


text:
Following Jesus in the West Bank
by Lynne Hybels | July 2010
I am still pro-Israel, but I've also become pro-Palestinian.
As a Christian committed to justice, I am glad the Jewish people have a homeland. I long for the day when they can live in Israel—or anywhere—in security. I don't hold to a theology asserting that the modern State of Israel represents a divinely mandated return of ancient Israel to the Promised Land, but I do wholeheartedly support its existence as a national homeland for the Jews.


text:
General directions
Short term:
- Keep on ensuring that the containers support all versions, most notably that the newest versions are supported.
- Continue harmonizing the configurations of containers:
- Have local and remote containers implemented for all.
- Implement advanced functionalities, such as DataSource and Resource Support, on all containers.
Medium term:
- Improve container configuration generation so that strongly customizable configurations can be generated.
- Implement the ability to deduct configuration options directly from existing configurations -so that these "known" data is now entered twice. For example, this has already been implemented on Jetty.
Longer term:
- Continue adding container support for dynamic deployments
- Add support for different types of containers. One such support is for example provided by the Mule container (an independent, open source extension).
Tasks already planned to be implemented
See the JIRA roadmap.


text:
Klamath Falls cheap cars for sale
Here is every cheap car for sale nearby for under $1000. Don't see something you like? Expand your search by simply clicking on a different price limit below:
under $1,000 | $2,500 | $5,000 | $10,000 | over $10,000
Until you find your new car, you can probably save some money on your car insurance. Just click the "Cheap Insurance" tab below for special offers from our partners. It's quick and easy - and you can save a lot of cash - maybe even enough to buy a car...


text:
|Manufacturer: Winsome Trading #94419
|With smooth, broad tops, these solid wood TV Tables can easily hold a large meal or extra serving table. Solid wood in Walnut Finish Table Dimensions: 19"L x 14.5"D x 29"H
When can I expect my order to arrive?
Items are shipped via UPS
Product ships from Woodinville, WA 98072.
Please contact our Customer Service department at 1-800-530-TAIL(8245) for assistance with warranty questions or claims.


text:
- Discover CIU
- Academic Programs
- Online Studies
- Become a Student
- Current Students
- Rams Athletics
- Resources & Services
Courses offered during regular semesters are usually taught once a week during the day, in the evening, or on selected weekends. We also offer one-week intensive courses during January and during the summer months. Online courses are also available. Not all courses are available in every format every semester but there is considerable scheduling flexibility.


text:
Apple's recent iPhone 5 announcement and upcoming launch has been a fascinating testament to the power of brand and to the very strong emotional connection that mobile devices have created with users. The mobile wave just keeps on surging!
For an iPhone version announcement, Apple's news and showcasing of the device was a massive dud. The Economic Times declared "iPhone 5 bigger, faster but lacks 'wow' factor." Others weighed in on the more incremental approach that Apple had taken with this release.
And then a fascinating thing happened: users started pre-ordering the iPhone 5. In crazy numbers. It's clearly the fastest selling iPhone ever, selling more than 2 millino pre-orders in the first 24 hours. I've never pre-ordered an iPhone and I got one pre-ordered iwthin the first 48 hours.
So on the one hand, the iPhone doesn't have much new to justify the upgrade. On the other hand, users are snapping them up faster than any iPhone ever. What gives?
A big part of this is Apple and its terrific marketing. But the larger story is that Mobile is just different. Smartphones, barely 5 years old, are devices we depend on–80% of respondents in a recent survey would not leave home without their smartphone. And our usage of them in terms of time per day is surging–one recent survey I saw showed a >30% year over year growth average time per day on the device. Given how central these devices our to our digital lifestyle, any advances and improvements in the leading devices will be ones that users pay close attention to. In the case of the iPhone 5, clearly, millions of them were convinced that it was time to upgrade.
In addition to the core dependency we have on mobile, Apple again is masterful at driving its brand.


text:
As Tennessee's public child welfare agency, the Department of Children's Services is responsible for helping some of our state's most vulnerable citizens.
Our case managers have the responsibility investigating cases of child abuse and neglect. Our resource parent specialists work to find good foster homes and adoptive families. Our juvenile justice program treats the youthful offenders who are sent to us by the courts.
Today we have approximately 8,000 in state custody. It is our job to find these children the permanency they need to grow into healthy, happy and productive adults.


text:
In general all operators supported in Java are identical in Groovy. Groovy goes a step further by allowing you to customize behavior of operators on Groovy types.
Arithmetic and Conditional Operators
See Operator Overloading for a list of the common operators that Groovy supports.
In addition, Groovy supports the ! (not) operator as follows:
For more details about how expressions are corced to a boolean value, see: Groovy Truth.
Collection-based Operators
Spread Operator (*.)
The Spread Operator is used to invoke an action on all items of an aggregate object. It is equivalent to calling the collect method like so:
The spread operator may be used a method call or property access, and returns a list of the items returned from each child call. So you may effectively override the spread operator by implementing a custom
collect method.
Object-Related Operators
- invokeMethod and get/setProperty (.)
- Java Field (.@)
- Method Reference (.&)
- 'as' - "manual coercion" -
- Groovy == (
equals()) behavior.
- "is" for identity
- The instanceof operator (as in Java)
Other Operators
- getAt() and setAt() for the subscript operator (e.g. foo[1])
- Range Operator (..) - see Collections#Collections-Ranges
- Membership Operator (in)
Elvis Operator (?
The "Elvis operator" is a shortening of Java's ternary operator. One instance of where this is handy is for returning a 'sensible default' value if an expression resolves to
false or
null. A simple example might look like this:
Safe Navigation Operator (?.)
The Safe Navigation operator is used to avoid a NullPointerException. Typically when you have a reference to an object you might need to verify that it is not null before accessing methods or properties of the object. To avoid this, the safe navigation operator will simply return
null instead of throwing an exception, like so:
Regular Expression Operators
- find (=~)
- match (==~)
For more details, see: Regular Expressions


text:
Discover a selection of top forums pinas school™ on the internet. Come to share your passion on forums pinas school™ and meet other fans of pinas school™. Then, why don't you create your own forum of pinas school™ ?
Children's card game school
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Marauders Era Alternate Universe RPG, Enter a Universe you have not yet explored. Attend Hogwarts or our very own Unique school, WolfClaw Academy of Magic, Join as an Original Character or Canon Character. Attend Classes, get a job and start working
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Discussions about high school basketball in The Greater Toronto Area.
Free forum : Off-Site Forum for Fusion PvM on Runescape. 95+ Combat.
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Kyuuketsuki Private Academy is very selective about their students. They personally select a certain number of students every year to attend this private school. The students they select excel in cert
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A place of Mediumistic discussion
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The Ultimate Gaming And Life Community. Join us, And Enjoy the best Social, Gaming, School Education, And Helpful Site in your life.
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Free forum : Park View High School's Online Forum Dedicated To Our WINNING Spirit!
Welcome to Lawton Chiles High School's Anime Club Forum! Here, you can role-play, chat with fellow members about games, upcoming series/manga, etc. Have fun!
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This is the forum used to keep in contact, deliver lessons, etc for the Advanced Programming Club at William Smith High School.
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Only On Habbo
Wonko's School of Cake. Taking over the world, pastry-style.
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The largest, exclusive, and best school on the east coast. Enroll today and take classes, join cliques, make friends, make enemies, go to prom, and so much more!
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Discussion forum for owners of Old School 'Chrome Bumper' Cars.
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Free forum : This is a forum for The Clue Collector fans. As you know. 霹靂MIT The Clue ColletorMysterious Incredible TerminatorGenre: Mystery, suspense, schoolEpisodes: 16Broadcast n
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10a3-Trần Đại Nghĩa high School----Desinged by [TK]-[kevin]
University of Baguio Official Forum. Forum: UBSHS. Free forum Science High School UB UB Science High School Forums UB Baguio University Scifor. forumotion. com Scifor Forumotion Sciencehigh ubaguio edu
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text:
Eat & Drink
Delectable Dining Options Await
To ensure exceptional service and quality cuisine, La Coupole solicited renowned chef Anne Desjardins to create a compelling new signature menu worthy of the finest Québec tables.
Recently promoted Chef Cédric Désilets worked with Anne to design a menu highlighting the regional cuisine and ingredients of Montréal.
La Coupole has also turned to Bruno Meril, Food and Beverage Director, who was named Meilleur Ouvrier de France in 2011. A well-known sommelier often honoured during his career, Meril will put his talent at your service to help you discover the treasures of La Coupole.
La Coupole
La Coupole is perfect for a quick, casual meal any time of day. The French-inspired, two-level dining room is ideal for couples, groups and business events. During the warmer months, our outdoor terraces allow the vivacious spirit of downtown Montréal to stir your evening to life.
Please contact:
For standard reservations:
Restaurant Hours:
Weekdays: 6:30 a.m. to 10 p.m.
Saturday: 7:30 a.m. to 11 p.m.
Sunday: 7:30 a.m. to 10 p.m.
*Breakfast is served until 3 p.m. on weekends.
Local Products
La Coupole is committed to using local and organic products and ingredients in our menu items to ensure the highest quality for our guests while supporting the community.
Here are a few featured items from our menu that come from Quebec producers:
Chicken from La Ferme des Voltigeurs: Organic chicken raised without antibiotics using only pesticide-free organic feed
Ciders from La Face Cachée de la Pomme: Produced from an orchard in Hemmingford, Montérégie, their renowned high-quality ciders have won more than 100 international awards
Hydromel from Ferme Apicole Desrochers: Artisan producer of wines from organic honey certified by Ecocert Canada
White Wines and Brut from l'Orpailleur: Prestigious wines crafted from a local vineyard in Dunham, about an hour south-east of Montréal
Dessert Wines from Domaine du Ridge: Distinct red and white wines produced from 42 acres of grape vines in Saint-Armand, the Brome-Misssisquoi region of Quebec
Valet Service
Guests of La Couple can enjoy a discounted rate of 13 CAD* for valet service upon presentation of their restaurant check.
*Except on special event nights when valet service is 22 CAD
**The prices do not include the taxes
Private Rooms
Salon VIP: Located on the mezzanine level, this space has a capacity of up to 12 persons, a permanent table, a TV screen and direct access to the terrace.
Salon La Coupole: This lobby level room offers capacity of up to 30 persons and features a flexible layout, high ceilings, large windows and direct access to the terrace.
To reserve a VIP Room for your next event, please contact our Business Development Manager
Geneviève Lacasse at email@example.com
Our newest VIP area, the terrace provides a two-floor heated, covered space for cocktail hours, barbeques and more. A sit-down menu is available and the entire area offers capacity for up to 120 seated guests and 200 cocktail guests.
To reserve a VIP Room for your next event, please contact our Business Development Manager
Geneviève Lacasse at email@example.com
Weekdays: 11 a.m. to 10 p.m.
Saturday: 11 a.m. to 11 p.m.
Sunday: 11 a.m. to 10 p.m.
Signature Cocktails
Click here to view a list of Signature Cocktails.
La Coupole Beer
La Coupole Rousse is a light Irish Red Ale with hues of topaz and rubis that offers an unequalled smoothness on the palate. The light aromas and flavors of burnt caramel and lightly grilled hazelnuts meet on a superb dry and thirst quenching beer. It has a very mild bitterness and thus will not leave a noticeable aftertaste.
Brewed for the pleasure of our distinguished guest by Brasseurs du Monde, a craft brewery located in Saint-Hyacinthe, East of Montréal.
Room Service
Room Service Hours
6:30 a.m. to 11:00 a.m. Breakfast Menu.
11:00 a.m. to 11:00 p.m. Lunch & Dinner Menu.


text:
When Tharol Branch leased the old Paramount Theatre from the late Ted Sampley in 2008, he was simply trying to own a successful business.
Five years later, through many critical comments, violations, ordinances and even one condemnation, Branch — the owner of the Platinum Club on N. Queen Street — is still here, shocking many, himself included.
"To this day, I'm surprised I'm still here," Branch said. "It seems like I've been attacked in every type of way, but the club is still open."
The club, usually open on Fridays and Saturdays from 11 p.m. to 3 a.m., had a small crowd on a recent Thursday night. Kinston resident David Bell was there, saying there was a very good vibe in the atmosphere.
"I came out here to support my friend, have a few drinks and listen to hip-hop music in a relaxed environment," said Bell, a local political activist and founder of IndyLeft PAC. "I feel more comfortable in this club than any other in Kinston, so when it's open, I'm out here showing."
Not everyone has the same sentiment. Pride of Kinston Executive Director Adrian King showed his displeasure for the club at a city council meeting in November, saying the place was "an eyesore in the heart of downtown."
King hasn't been as vitriolic with his feelings about the Platinum Club since then — but hasn't altered his opinion either.
"There have been people on the board who have supported my position," King said. "It wasn't about whoever was in the building; it was about people getting shot, stabbed and the mayhem taking place. We do not have a daily campaign to undermine the club. It's up to others to take action if they see fit, but I'm not backing off of my position and there are quite a few people who agree with me."
Christopher Maroules, the owner of the club's Queen Street neighbor Christopher's Café, said he hasn't seen this much activity in the downtown area since 1981 and felt the club didn't fit in with the current renovations and improvements to downtown.
"Considering the progression of the downtown area, it's not the right fit," Maroules said. "What kind of message does it present to you?"
Maroules also pointed out the amount of liquor and beer bottles scattered in a nearby parking lot. Although he said he wasn't completely sure it came from the Platinum Club, Maroules noted there isn't another place in the area with a liquor license.
"I know it isn't coming from here and they aren't Mother Earth bottles," Maroules said. "Maybe it's not (Branch's) fault. Maybe it's the city's responsibility to clean up. Whatever the case, there are bars across the city that don't have the same amount of litter or violence."
Representatives with the Kinston Department of Public Safety Law Enforcement Division said The Platinum Club has generated 39 reports since 2010. In five incidents, the club received a "white card," meaning police came to inspect the area, but no report was filed.
Also, there were nine incidents occurring past 4 a.m., at least one hour after the club is closed. Five of those incidents came in the afternoon, including one in 2011 where a suspect stole a television from the club.
"I had a meeting with Lt. Annette Boyd several months ago about the club's record," Branch said. "We talked for about two and a half hours, and only four or five cases held weight to them, and those weren't even major issues. Some of the incidents counted two or three times in the reports as well."
Boyd was not available for comment for this report.
After viewing the police reports provided to him by The Free Press, Branch couldn't determine how many incidents happened in his club, but said some happened around the area.
"I can control the people inside of the club," Branch said. "Outside of the club, sometimes, it can be a different story."
KDPS Director Bill Johnson went through the Platinum Club's 39 reports. Johnson said 26 of the reports happened outside of the club.
Included with the reports of instances inside the club were the five white cards, lowering the amount of cases to eight. Still, the amount of reported incidents around the Platinum Club has given the spot a bad reputation, hurting the integrity of the place and the amount of money it brought in.
"In 2010, I was doing well and the club was making a great amount of money," Branch said. "I haven't seen anything close to what I was making back then."
Branch's biggest blow came in February. Returning from his annual birthday trip to Atlantic City with club patrons, Branch came back to Kinston and saw several signs on his building stating it was condemned, with a barricade around it. Branch contacted the building owner, Lane Sampley, who was surprised to hear about the notices.
"I didn't even receive a notice in the mail that it was condemned," Sampley said. "Basically, the inspector said the building didn't have a good foundation and the marquee was in danger of collapsing. I quickly sent a contractor, who informed me the only thing on the marquee was a little bit of storm water and the drain needed to be fixed. Some of the paneling was loose, and all of that was immediately taken care of.
"The marquee couldn't collapse. There are four steel beams connected into the building itself. There are also chains connected to the wall and if that had collapsed, so would the building. Why it was condemned, I don't know."
Branch decided to keep the club running through the weekend, with patrons still coming in to enjoy themselves.
"I was told I could still open up the club, but I just couldn't take down the signs," Branch said. "I moved the barricades to the side where people could get to the doors and ran things like I normally would. People would ask about the signs, and when I told them, they would say things like 'the building is good' and walk in."
With the steady stream of support, Branch is still on a path for full ownership of the building, which he believes he'll acquire in about five years.
"Right now, my focus is being the first black owner of The Paramount Theatre," Branch said. "For me, to own such a historic building coming from where I've come from, it's a huge deal to me."
Junious Smith III can be reached at 252-559-1077 and firstname.lastname@example.com. Follow him on Twitter at @JuniousSmithIII.


text:
SPRI Very Light Braided Lateral Resistor
|Eligible for Free Shipping on Orders $49 or More! (see promotion details)
|Members of The League get 5% back when you spend $100! (see promotion details)
Product Details
Conveniently strengthen your lower body any time or anywhere with this very light SPRI® braided lateral resistor! Durable and versatile, the resistor comes with padded ankle cuffs for lasting comfort throughout your workout and an exercise sheet for helpful tips.
Get your new SPRI® resistor today from Sports Authority.
- 1 very light braided lateral resistor
- Designed to condition the entire lower body with dynamic resistance exercises
- Padded ankle cuffs for lasting comfort
- Exercise instruction sheet included
Product Recommendations
Product Reviews
Reviewed by 1 customer
- Easy To Use
- Sturdy
- Targets Muscles
Best Uses
- General Fitness
- Strength Training
Comments about Gaiam SPRI Very Light Braided Lateral Resistor:
I use the product to strength my leg muscles.
The way it attaches to legs,
There are not an other "cons".
- Was this a gift?:
- No


text:
I prefer my peppers ...
|899 votes / 4%
|1890 votes / 10%
|4892 votes / 26%
|3998 votes / 21%
|2016 votes / 11%
|1338 votes / 7%
|1087 votes / 5%
|2162 votes / 11%
[ Voting Booth | Other Polls | Back Home ]
- Don't complain about lack of options. You've got to pick a few when you do multiple choice. Those are the breaks.
- Feel free to suggest poll ideas if you're feeling creative. I'd strongly suggest reading the past polls first.
- This whole thing is wildly inaccurate. Rounding errors, ballot stuffers, dynamic IPs, firewalls. If you're using these numbers to do anything important, you're insane.
I prefer my peppers ...
Common Examples (Score:5, Insightful)by Nightwraith (180411) on Tuesday March 25, 2014 @11:03AM (#46573993)
Boy, I might have included examples (Jalapeno, Habanero) of said peppers in the Poll instead of only one at the very end of the scale.
Re:Common Examples (Score:5, Informative)
Boy, I might have included examples (Jalapeno, Habanero) of said peppers in the Poll instead of only one at the very end of the scale.
But this is for geeks! Here is a useful table [wikipedia.org] for you
Thanks for that link! Habanero is about my limit, but I had no idea where it fell on the scale. For me Tabasco is just mid-range warm.
Re:Common Examples (Score:4, Insightful)Peri-peri is about my limit, though Habanero stuffed with cream cheese is tolerable (and delicious).I also really like the taste of peri-peri, which is quite different from the somewhat smokey taste of Habanero.
That seems to put me at the ludicrously spicy level, yet that is only 'hot' according to the local shop.
It also depends on the cook. I'm not just into endorphin rush, I like food to taste rather than inflict. I've had 'medium' curry that was literally painful and not much else; the hottest curry I ever had was so perfectly balanced it didn't taste particularly hot at all---and then I swear my eyeballs were melting! I kept eating the delicious meal through the streaming tears and then enjoyed the buzz afterwards. And no ring of fire either.
I really recommend you give Bhut Jolokia a try. Yes, it is very, very, very hot, but obviously you don't use that much of it on a meal. Personally I prefer it to Habaneros - they have a bitter taste to them IMHO, while Bhut is really quite sweet and fruity, once you get past the heat. However it's advisable to use gloves when handling it (picking your nose or rubbing your eyes can be an experience afterwards). Also to get rid of the initial "shock", try frying it in oil for a while before adding anything el
Re:Common Examples (Score:4, Interesting)
Thanks for that link! Habanero is about my limit, but I had no idea where it fell on the scale.
T'was not too long ago the the Red Savina Habanero fell at the very top of the heat scale (scoring a 10+) or ca. 250,000 SU, with the other Habaneros just behind. [Correction: I note the abovementioned table has the Red Savina at 350K+ (in contradistinction to the caption)]. This was dwarfed when the ghost chillies (your Bhut Jolokia and friends) arrived on the scene and again when your Trinidad Scorpion vars. emerged. I suggest searching 'Trinidad Scorpion pod test' on youtube for some light family viewing.
I suppose it is at least useful as some kind of chart that describes what those peppers might be on a certain day. Anyone who has grown their own peppers knows that there are freaks that will defy any chart that exists. I've had jalapenos that were much hotter than habaneros and couldn't be differentiated from ghost pepppers (aside from flavor). The habaneros we had last year were milder than a typical Anaheim.
after seeing the list I would like to change my answer from fairly to very please.
best pepper? (Score:5, Funny)by Anonymous Coward on Tuesday March 25, 2014 @11:03AM (#46573995)
Nominating for hottest pepper: the Chocolate Bhutlah
Nominating for the Darwin Award / funniest video (of guy eating said nominated hottest pepper): http://www.youtube.com/watch?v=OvdjBtw-XbE
Re:best pepper? (Score:4, Funny)by butalearner (1235200) on Tuesday March 25, 2014 @05:33PM (#46577987)How long until somebody gets their hands on straight capsaicin, then drinks it on camera? That person would automatically win forever.
Re:best pepper? (Score:5, Interesting)
Or, somebody chowing down on some Resiniferatoxin [wikipedia.org].
Re:best pepper? (Score:5, Funny)FOAF story:
My friend was in a restaurant where a diner was complaining LOUDLY that the curry was not hot enough, and the chef didn't know how to cook.
The chef emerged from the kitchen with a bottle of clear liquid and a spoon.
"Your curry not hot enough sir? That's OK sir, we can make it a bit hotter if you like sir. I can put some extra heat in sir. Here sir, try this and see how much you think you need."
Hands teaspoon of clear liquid to customer.
Customer (egged on by drunken mates) sips liquid.
Customer is carried out of restaurant by his friends—to the applause of the rest of the patrons!
As the chef returns to the kitchen, my friend intercepts him and asks what is in the bottle.
"Pure Capsaicin. We use it to make the curry as hot as we need to" says the chef with an evil grin.
When I worked in McJail, we once had a promotional chilli burger. God only knows what was in that sauce, but if you breathed at the wrong moment while cleaning the gun you'd quickly find yourself curled up on the floor gasping for air. Each burger was meant to get one shot of the stuff. Some of the hardasses on shift claimed to have eaten one with four, but nobody could remember having seen any of them actually pull it off.
Anyway. Customer comes up to the counter with a mostly-eaten burger - funny how the only ones worth complaining about were always mostly-eaten - and proclaims loudly and profanely that it's not hot enough. Demands a better one. Now.
The customer is always shite, I mean right. Yes sir. Right away sir.
Fourteen shots, we put in that thing. We had to build it in the box to stop everything from sliding off everything else, and fifteen just wouldn't fit. What a mess. We quickly squashed the lid shut, handed it over to Front before it exploded, and then rested our folded arms on the production bin to watch the show.
His first mistake was licking up all the sauce that ran down to his elbows. Bad call. Before he'd even taken a bite his eyes were streaming and his large Sprite was gone. A quarter of the way in, he noticed us watching and grinning - as he rushed to the counter to buy another Sprite. We were still grinning as we gave him three more Sprites after that. To his credit, he finished the damn thing. He left without saying a word (largely because he couldn't), suitably chastened.
Damn, I miss that job sometimes.
Depends on the dish (Score:5, Interesting)by I'm New Around Here (1154723) on Tuesday March 25, 2014 @11:12AM (#46574069)
I make scrambled eggs in the morning, with mushrooms, onions, and red bell peppers. I consider them to be sweet, but have no idea of where they are on that scale.
When I eat chili, I like the chili powder on it.
Sometimes I have jalapenos on a sandwich, but they usually give me hiccups for some reason.
I avoid the hotter peppers, because they make my mouth burn and then I can't enjoy the flavor of the food. Why would I want to spend 20 minutes breathing quickly and chugging cold water, rather than enjoying the food I paid for? (But for people who enjoy hotter foods, more power to them.)
Now, as for my wife, Taco Bell's Mild Sauce is too hot for her. I keep saying that to balance the Fire Sauce they now have, Taco Bell should release a Bland Sauce for her. It would basically be chopped tomatoes with a little onion.
I'll do you one better. My mother could never eat Heinz ketchup because, to her, it was too spicy. I think it might have been the garlic or onion flavors in it. We always had Hunts in the fridge.
Until I finally moved out on my own (a few decades ago), I hadn't realized food was supposed to have so much actual flavor! My mom's cooking was clearly centered around her sensitivities. I wouldn't say my brother, father, and I suffered, per se, but I can appreciate a much wider variety of foods now that I kno
Yeah, that was my house too. No Heinz ketchup, no black pepper, no cinnamon flavored anything, no garlic, no peppers of any kind ( including sweet bell peppers). Taco meat was ground beef seasoned with
Life is much more flavorful now, but the transition to "spicy foods" was kind of traumatic. Friends watched in delight as I reacted violently to the most mild of spices
your first experience with Indian Cuisine must have been hilarious to watch.
Re:Depends on the dish (Score:5, Insightful)
Until I finally moved out on my own (a few decades ago), I hadn't realized food was supposed to have so much actual flavor
Those who routinely eat extremely spicy food also don't realize that food is supposed to have so much actual flavor.
Actually after you get use to the spiciness, then you are able to get the other flavors as well.
I call the heat of a dish is the 6th form of taste
To the people who are not use to it, it feels like their mouth is on fire, after you get use to it, and train your brain to say this is actually healthy food, it stops sending the panic and you no longer focus on the heat but all the other flavors in the food, the head just adds to the total taste.
Not true, at all. Typical of sweeping generalisations.
It is a spice. Like any other. When in combination with other spices and flavours, it can enhance. Example, a sweet dish with a dash of spice can completely change the flavour journey.
You also learn to become tolerant to capsaicin. After a while, the burn no longer occurs and you enjoy the flavour it has, the taste sensation. Like building a tolerance to all the other spices.
Those who routinely eat extremely spicy food also don't realize that food is supposed to have so much actual flavor.
There is a wing place near me that recently changed owners. I used to love their hot marinade-it was housemade, had great flavor, and you could see the chunks of peppers in it. When they changed, the hot had way too much black pepper in it (you could see the grains there were so many). I stepped up to their next-level hot marinade and found that it isn't much hotter (and in fact the burn doesn't last as long) and has much better flavor.
to balance the Fire Sauce
Balance heat with plain yoghurt, or a glass of full-cream milk if you have no yoghurt handy. Far more effective that water.
Re:Depends on the dish (Score:5, Interesting)by NoImNotNineVolt (832851) on Tuesday March 25, 2014 @12:20PM (#46574733) HomepageProtip: Never, ever drink water if you just ate something that was "too spicy". Capsaicin isn't water soluble, so you're just spreading it around with the water, making it burn even worse. Try whole milk or ice cream instead. Much, much better.
Also, some people enjoy the delirium/euphoria that accompanies overwhelming hotness. It's one of the few altered states of consciousness that hasn't been outlawed yet.
I once ate a 1cm thick slice of Bhut Jolokia, fresh from the garden. It was indeed painfully hot, just as I had expected. After 10-15 minutes of various fluids being expelled from my face (crying, runny nose, etc.), I was totally fine. The key to eating insanely spicy foods is to avoid getting them on your hands and lips. Your mouth will clean the sapsaicin away in short order, but your lips will be on fire for quite some time. And god forbid you go to rub your eyes after you just held some bhut jolokia in your hand...
Protip: Never, ever drink water if you just ate something that was "too spicy". Capsaicin isn't water soluble, so you're just spreading it around with the water, making it burn even worse. Try whole milk or ice cream instead. Much, much better. Also, some people enjoy the delirium/euphoria that accompanies overwhelming hotness. It's one of the few altered states of consciousness that hasn't been outlawed yet. I once ate a 1cm thick slice of Bhut Jolokia, fresh from the garden. It was indeed painfully hot, just as I had expected. After 10-15 minutes of various fluids being expelled from my face (crying, runny nose, etc.), I was totally fine. The key to eating insanely spicy foods is to avoid getting them on your hands and lips. Your mouth will clean the sapsaicin away in short order, but your lips will be on fire for quite some time. And god forbid you go to rub your eyes after you just held some bhut jolokia in your hand...
Addon to protip: Any type of bread product works, especially in combination with milk, to quench the fire. I also like extraordinarily spicy food, but I don't want it to linger more than a few minutes.
Buffalo Wild Wings' Blazin' wings, "extra wet". Get them boneless to spare your lips. (Why is it that the boneless ones never have nearly as much sauce? Always ask for them extra wet!)
I've spent most of my life in [ethnically diverse] New Jersey. I'm no stranger to Indian and Thai food. I'm somewhat of a chilihead for a white guy, but some of the brown folks I live among can eat stuff that nearly melts silverware.
That reminds me of my dads indian friend, he often left curry cooking all day while he was in class and teaching. One day we accompanied him home at the end of his school day, when he opened the door it was like being maced (and I too am a bit of a chilihead). Another friend told us when he moved out that the landlord had to strip the existing paint and put on 3 coats of thick paint just to get the smell down to where someone else could stand to be in the place long enough to sign a lease =)
Re:Depends on the dish (Score:5, Funny)
Another protip. Don't switch you 2 year-old daughter's nappies an hour after cutting chillis either.
Re:Depends on the dish (Score:5, Funny)by Anonymous Coward on Tuesday March 25, 2014 @01:47PM (#46575601)
And god forbid you go to rub your eyes after you just held some bhut jolokia in your hand...
PROTIP: If you have a significant other, do not chop habaneros by hand in the afternoon so that you and your significant other can have a nice bowl of chili on a cold winter's night before snuggling up and... well, it got awkward from there.
I made my own Bhut Jolokia hot sauce once. Didn't come out too great. But making it...
So I chop up some peppers, throw them on a baking sheet, and put them in a warm oven for a few hours to dry. Well, while they're drying, my hands are seriously burning. I try washing them with anything and everything to no avail. They feel like they're engulfed in flames. Eventually, I start coughing. A lot. My eyes are watering. Watering a lot. It seems that the entire house is rapidly filling up with teargas. I struggl
Protip: Never, ever drink water if you just ate something that was "too spicy". Capsaicin isn't water soluble, so you're just spreading it around with the water, making it burn even worse. Try whole milk or ice cream instead. Much, much better.
But I'm lactose intolerant you insensitive clod.
I just avoid spicy food.
I also get hiccups from spicy food, which is annoying. It started a few years ago, never had a problem as a kid.
My favorite peppers are serranos, but I cut out the seeds and membranes before I eat them. Delicious on pizza--I like the flavor more than jalapenos.
Same here. I love sweet peppers, which are pretty much zero on the scale if you remove the seeds, and I certainly use more of those than hot peppers, but I like jalapenos as well, and plenty of finely chopped scotch bonnets in a chilli.
I make scrambled eggs in the morning, with mushrooms, onions, and red bell peppers. I consider them to be sweet, but have no idea of where they are on that scale.
Bell peppers are indeed 0 SHU. No heat at all.
Habaneros all the way. Spicy, but not painful; a nice lip-numbing burn. They also have a nice citrus-like flavor which makes anything you add them to that much more amazing. Four or five of those diced in a pot of chili is unbeatable.
if you are doing 4-5 habaneros... you may be good for one ghost pepper. much deeper heat i really enjoy them.
not just the heat. the flavor is awesome as well. A fire roasted Ghost is insanely awesome.
Maybe it's just my experience, but the ghost peppers I've had have all had a chemical-like taste to them, even ones I've grown myself. And they seem to vary from not spicy at all to searing pain. I find habaneros to be very consistent in both spiciness and flavor.
how are you growing them yourself? everything I tasted that were US grown were nasty as hell because the soil here is useless for growing them. You need to get them imported to get real ones. Anything USA grown tastes like garbage. I have heard rumor you can buy a bag of proper soil for growing them, and that they take very well to hydroponic growing but you need the specific soil makup of India to get the flavors right.
I just had it here in US (N Cali valley), some friends grow it and seem to have great flavor and heat consistently. Then again everything grows here and does well. I guess i could ask for details on how they grow them... but then they may get the wrong idea that i actually want to grow and not just consume
I had them in pots on my deck in Miracle Gro potting soil in full sun watering them almost daily. I also mixed some Osmocote into the soil. They grew well, and I had quite a few peppers per plant. Some were insanely hot (to the point where eating one didn't burn, it was just straight pain), and others hardly had any heat at all. But all of them had little to no actual flavor, or simply tasted like chemicals. My friend's dad grew some as well, the same way (not sure what soil he used or what, if any, fertili
There is nothing magic about india's soil. There are plenty of places in the US that have all the needed parameters. High soil temp, excellent drainage, correct Ph level and proper pollination. Hell I could grow them in my garage here in Oregon.
It's science.
I wonder what honey taste like from a hive the pollinates ghost peppers.
That is my experience too, and I was growing ghost peppers myself. I would not recommend them for anything but homemade teargas (just pop one of them on a hot frying pan).
Habaneroes all the way. They taste much better and if you only use the chili meat and not the seeds you get a slow delayed burning that doesn't burn in the mouth but just starts warming you nicely from the inside some 10 minutes later (also a great surprise for beginners - this is not that hot - 10 minutes later - oh god oh god, please kil
...to be tasty?
Anyone who eats a pepper based just on how chemically hot it feels is an idiot, or in their twenties, but I repeat myself.
Not just tasty in their own right, but also not be so hot that you kill any chance of really enjoying the taste of whatever else that you are eating them with/in. I can manage peppers a fair way up the scale; a hot Piri Piri sauce doesn't bother me much, nor do habaneros, which are both around the 50-100K bracket IIRC, but all I can taste after a few mouthfuls is the pepper. I'd much rather have something like jalapeños or something even lower on the scale, so I can taste both the pepper and the rest
Capsaicin does not overwhelm other flavors, but you may be preoccupied with your responses to it that you do not think about the rest of the food. A couple years ago I had cooked with Bhut Jolokias enough to recognize the flavor of the pepper in various dishes (I'm still not sure how my ghost-boosted salsa mix ended up being mild, but I prepared food all across the spiciness spectrum with those peppers). That was a few years ago, and I've been mostly working with serranos recently because my local grocery
AFAIK, capsaicin doesn't actually have a flavour, or at least a significant one. It chemically induces pain receptors to feel pain, so if you're tolerant, you can enjoy the flavours of the dish. As parent says, searing pain may distract you from flavours.
Peppers can vary greatly in heat. I read recently some farmers talking about their peppers. They said that one pepper in ten would cause serious pain, and the others were significantly milder.
Anyone who eats a pepper based just on how chemically hot it feels is an idiot, or in their twenties, but I repeat myself.
Or maybe they just enjoy the endorphin rush... [thehotpepper.com]
Ha, ha, the Dorset Naga, this just makes my day. I always thought that Indian cuisine filled an enormous void in Britain, but this is just way out there.
Alright, now would you be so kind to hand me the spicy peppermint sauce, hi, hi, hi,
Actually my experiments with Scotch Bonnet (capsicum chinense) have never really allowed me to taste much beyond the hotness. Fortunately there are other spices around that are strong enough to get through the hotness. Thai curry contains a number of them usually.
Also the hotness supposedly has an appetite suppressing effect:
http://www.ncbi.nlm.nih.gov/pu... [nih.gov]
...to be tasty?
Anyone who eats a pepper based just on how chemically hot it feels is an idiot, or in their twenties, but I repeat myself.
Totally agree. I like hot peppers, but I like the heat to supplement the flavor. Eating peppers as a weird proxy for machismo is just silly.
That said, when I was in my twenties I would sometimes go to an Indian restaurant that did up to vindaloo, then vindaloo +1, meaning extra chilli. One of the most fun nights I ever had was watching two friends make their way through a +1. The most I managed was +2. If you ate a +5 you got on to the honour-board, and the theoretical maximum was +13. Fun times.
Apparently the local university rugby club would take their new recruits there for a machismo initiation. That would have been fun to watch.
Re:How about (Score:4, Insightful)
...to be tasty?
Anyone who eats a pepper based just on how chemically hot it feels is an idiot, or in their twenties, but I repeat myself.
I like the burn. Completely aside from the flavor of various hot peppers (which I also really like), I really enjoy the heat. Over time, my tolerance has risen, too, to the point that food that many people find spicy is too bland to be fully enjoyable for me, even if the taste is really good. A local Mexican restaurant my wife really likes has salsa which is absolutely delicious, but leaves me unsatisfied because it's just not hot enough for full enjoyment. I've seriously considered taking something along to spice it up, hopefully without altering the flavor.
Of course, there are many people who don't like the burn for its own sake, and merely tolerate it in exchange for the flavor. And there are others who dislike the heat so much that they're unwilling to suffer it no matter how good the food tastes... or more accurately are so distracted by the burn that they can't actually taste the food at all. But none of these attitudes is wrong, much less idiotic as you say. People are different and have different tastes. That's a good thing.
Who the hell actually knows the SHU of the food they eat? I just don't like things that are so spicy I can no longer taste the flavor of the food I'm eating.
People who are obsessed with peppers and hot sauce are usually vaguely aware of the Scoville scale and where their favorite peppers land in relation to it.
As a student I was invited to a dinner with friends. One of them would cook, and she had bought fresh peppers at the market. She lived in an appartment. While cooking, we fled to the balcony because we couldn't stand it. It was almost impossible to eat the dish. For every bite, I needed one glass of water, and after half a plate I gave up.
Today I don't mind eating a tea spoon of Sambal Ulek in one go, with a glass of water closeby, but I don't think that comes close to that dish.
That's why I hate spicy/"hot" food. It's like the people who eat those are trying to show off they're better than you, when in fact their tastebuds are all but dead.
If I'm going to eat something spicy, it's not to show off; I'll eat it because the flavor is richer than the same food made mildly. A lot of curries have a kick to them, but also some of my favorite flavors. Same thing with Mexican food. I'm sure that some people are like you're saying, but for the most part, that's not it.
Never drink water! (Score:4, Informative)by DaveAtFraud (460127) on Tuesday March 25, 2014 @02:30PM (#46576107) Homepage Journal
Water is one of the WORST things you can have if you find food to be too hot. Capsaician is an oily substance (long carbon chain). By drinking water you spread the oil and that makes it seem even hotten. Best slternatives are things that absorb the capsaician such as starcy foods like bread, rice or potatoes or acidic beverages like fruit juices, beer, etc. that disolve the oil. I've heard milk also works but somehow milk and spicy food doesn't sound good to me.
One of the things that makes hot "buffalo wings" so hot is chicken wings are fatty so the fat from the chicken wings coats your mouth and holds the capsaician there. I like hot spicy food but found that out the hard way when I tried the hottest wings on the menu at a Buffalo Wild Wings. Tasted good initially but then the heat just stayed in my mouth. Only time I haven't been able to finish something because it was too hot.
Thanks! That was 25 years ago. I tried beer since then, but that doesn't work for me. I don't drink milk anymore, and if I still would I wouldn't like it with spicy food. What really works well for me is apple juice.
Don't know about anyone else, but some sources of spiciness can be 'hotter' than others for me and be OK, while others can be less so but send me looking desperately for a way to counteract their effect.
I grew curious about Sriracha sauce after seeing it mentioned in several places, so I bought some a few weeks back after trying the Sriracha sauce on a Subway sub.
My wife & I have been getting Smart Ones because a) they're cheap and b) we're trying to lose weight. The big down side is that they are pretty bland for the most part, so I've been dousing them with Sriracha.
It's nice & spicy, without being overwhelming. The other thing I like about it is that it's not runny like other hot sauces. It has
The Oatmeal has some pages dedicated to Sriracha, for instance http://theoatmeal.com/comics/s... [theoatmeal.com]
I eventually tried it.
Now I always keep an extra bottle handy.
One is not enough.
Re:Sriracha (Score:5, Informative)by Rene S. Hollan (1943) on Tuesday March 25, 2014 @06:51PM (#46578831)
Subway's Sriracha is adulterated with mayo. Not exactly great for the diet. Idiots: they have mayo. If people wanted both, they could ASK for both. But, no.....
3,000,000 units (Score:4, Interesting)
when you hit that number, you change. Suddenly you can eat Habeneros like candy, you can tell something is spicy, but it doesn't affect you anymore.
The holy Ghost pepper will build a tolerance that makes people look at you like you are insane. I put a lot of "Daves Insanity Sauce" on a hotdog as a bet at a restaurant, the owner did not believe that I ate the whole thing without breaking a sweat, so I offered that he taste some of what dripped off on the plate.
He about crapped himself with the heat.
Granted you cant be stupid with insanely spicy, you can cause problems if you eat a large enough quantity.
I prefer the Dave's Ghost Pepper sauce or Scorpion Pepper sauce. The Scorpion Pepper sauce is supposedly hotter but it doesn't contain the hot pepper extract that the Ghost Pepper one does. Both pack a punch if you are not expecting it. Although at these levels you are only a little shy of just using police pepper spray.
My tolerance for doing the pepper challenge goes down. Not that I think they're any hotter, more like I have less to prove.
Now I don't eat much hotter than a jalapeno. I've done the ass-in-the-tub sauce type stuff before and now I'd just rather not have the heartburn.
which is Bhut Jolokia chili pepper (Ghost pepper). It's spicy, but had no idea it's that high on the chart.
https://en.wikipedia.org/wiki/... [wikipedia.org]
I use them in cooking and making pickles. Generally I use milder stuff when making stuff to share, but some people have a heat tolerance. I scarcely notice jalapenos in anything now, so my heat tolerance is kinda skewed.
Fortunately I moved to an area where you get what you ask for when ordering HOT in restaurants. When I lived in the midwest I usually said, "flaming hot, spouts of lava, searingly painful" and they'd obediently bob their heads and then bring me something about as hot as ketchup. I refer to this as "midwestern hot". I think these restaurants have been bitten by the town braggarts who said they could eat anything really HOT and then threatened to sue the establishment for poisoning them with a single Thai Dragon. (I eat those like candy when they are in my dish) So they tend to take into account prior experience and only serve mild.
Growing them is often fun, but watch out for birds, which will rob your chili bed as they like the seeds.
That drives me up the wall. When i order something hot and say something really hot. And they bring me ketchup. I tend not to visit those restaurants again or if the food was good mention my dislike for their idea of hot. I fixed all that by going to restaurants with menus not available in english.
"Growing them is often fun, but watch out for birds, which will rob your chili bed as they like the seeds."
There's a reason for that: peppers evolved the production of capsaicin to encourage birds to eat the fruits and discourage mammals from doing so.
Birds don't have the receptor that capsaicin stimulates, so they don't feel the heat/pain of the pepper. The mammalian digestive tract destroys the
seeds of the plant, so they are poor vectors for seed distribution. On the other hand, bird digestive tracts p
Eating food should not be a painful experience.
Sure I could "build up my tolerance" but I am not willing to go through the pain to do it. There are plenty of non-painful foods to please my pallet. I have nothing to prove by the spice level of my food.
Eating food should not be a painful experience.
Sure I could "build up my tolerance" but I am not willing to go through the pain to do it. There are plenty of non-painful foods to please my pallet. I have nothing to prove by the spice level of my food.
Purely a matter of taste. Some of us like a little bite in our food. For me it became tolerance at a low level, so I upped the heat. Became accustomed to that. Now I'm accustomed to quite a bit of it. I eat curries a lot and prefer them to be fiery.
For lunch I usually make a Thai-inspired curry soup in the employee breakroom, which has an actual range and refridgerator -- why go out for expensive ordinary when you can whip up a lunch to your tastes on a fraction (and save all that $$ for more toys) To
That is the problem with liking food with a bit kick and eating it frequently. When I was little I remember thinking how hot a jalapeno was the first time I had it because it burned so much. Now about 30 years later even something like a scorpion pepper doesn't burn like that first jalapeno did.
Yup, get into a bad habit of eating nachos with jalapenos regularly, and suddenly you're climbing the scale of heat without trying. It doesn't even take effort.
Protip: EYES (Score:5, Funny)by Slartibartfast (3395) <(gro.stoj) (ta) (nek)> on Tuesday March 25, 2014 @04:04PM (#46577091) Homepage Journal
I'd been known as the guy who liked spicy food in my group. One day I came in, and there was a pepper sitting at my desk. One of those bonnet ones, though I didn't know that until I found it on Wikipedia. Anyway, I started nibbling it lightly, and it was sweet with a bit of spice. Then I ate the whole thing, and, yes, it was pretty darn hot. I wasn't dying, but it was definitely hot enough to make me sit up and take note. And, yes, my eyes began to tear.
So I wiped them. With the hand I'd been holding the pepper with.
Any semblance of nonchalance immediately left the building as I writhed in pain while simultaneously running for the sink to wash them out. Screw the burnt *finger* teaching best...
Re:Protip: EYES (Score:5, Funny)Oblig: [funnyandjokes.com] Chili Tester
Notes From An Inexperienced Chili Taster Named FRANK, who was visiting Texas from the East Coast:
"Recently I was honored to be selected as an outstanding Famous celebrity in Texas, to be a judge at a chili cook-off, because no one else wanted to do it. Also the original person called in sick at the last moment, and I happened to be standing there at the judge's table asking directions to the beer wagon when the call came. I was assured by the other two judges (Native Texans) that the chili wouldn't be all that spicy, and besides they told me I could have free beer during the tasting, so I accepted.
Here are the scorecards from the event:
Chili # 1: Mike's Maniac Mobster Monster Chili
JUDGE ONE: A little too heavy on tomato. Amusing kick.
JUDGE TWO: Nice, smooth tomato flavor. Very mild.
FRANK: Holy shit, what the hell is this stuff? You could remove dried paint from your driveway with it. Took me two beers to put the flames out. Hope that's the worst one. These Texans are crazy.
Chili # 2: Arthur's Afterburner Chili
JUDGE ONE: Smoky, with a hint of pork. Slight Jalapeno tang.
JUDGE TWO: Exciting BBQ flavor, needs more peppers to be taken seriously.
FRANK: Keep this out of reach of children! I'm not sure what I am supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver. They had to walkie-talkie in 3 extra beers when they saw the look on my face.
Chili # 3: Fred's Famous Burn Down the Barn Chili
JUDGE ONE: Excellent firehouse chili! Great kick. Needs more beans.
JUDGE TWO: A beanless chili, a bit salty, good use of red peppers.
FRANK: Call the EPA, I've located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now. Barmaid pounded me on the back; now my backbone is in the front part of my chest. I'm getting shit-faced.
Chili # 4: Bubba's Black Magic
JUDGE ONE: Black bean chili with almost no spice. Disappointing.
JUDGE TWO: Hint of lime in the black beans. Good side dish for fish or other mild foods, not much of a chili.
FRANK: I felt something scraping across my tongue, but was unable to taste it. Sally, the bar maid, was standing behind me with fresh refills; that 300lb. bitch is starting to look HOT, just like this nuclear-waste I'm eating.
Chili # 5: Linda's Legal Lip Remover
JUDGE ONE: Meaty, strong chili. Cayenne peppers freshly ground, adding considerable kick. Very impressive.
JUDGE TWO: Chili using shredded beef; could use more tomato. Must admit the cayenne peppers make a strong statement.
FRANK: My ears are ringing, and I can no longer focus my eyes. I farted and four people behind me needed paramedics. The contestant seemed offended when I told her that her chili had given me brain damage. Sally saved my tongue from bleeding by pouring beer directly on it from a pitcher. It really pisses me off that the other judges asked me to stop screaming. @#ck those rednecks!
Chili # 6: Vera's Very Vegetarian Variety
JUDGE ONE: Thin yet bold vegetarian variety chili. Good balance of spice and peppers.
JUDGE TWO: The best yet. Aggressive use of peppers, onions, and garlic. Superb.
FRANK: My intestines are now a straight pipe filled with gaseous, sulfuric flames. No one seems inclined to stand behind me except that slut Sally. I need to wipe my ass with a snow cone!
Chili # 7: Susan's Screaming Sensation Chili
JUDGE ONE: A mediocre chili with too much reliance on canned peppers.
JUDGE TWO: Ho Hum, tastes as if the chef literally threw in a can of chili peppers at the last moment. I should note that I am worried about Judge Number 3. He appears to be in a bit of distress as he is cursing uncontrollably.
FRANK: You could put a @?%#ing grenade in my mouth, pull the $#@!ing pin, and I wouldn
But when the pepper oil comes out the other end. There's no quenching that fire.
Interesting how you have to go in training
Then I emigrated from London, went to a country where indian food wasn't as widespread. My palate changed, and now, some twenty years later I can't handle much more than a butter chicken.
Regrets? I've had a few. But then again, too few to mention...
My go-to pepper of choice are those little thai "laser" peppers, preferably grown myself. Picked right off the plant they have a lot of flavor and weigh in somewhere between 30000 and 50000 IIRC. Anything much lower than that is below my pain threshold. Anyone notice the rise of what I like to call the "death jalepino"? Every so often you'll get a jalepino that's hotter than any habenero I've ever tried. I got one a while back while making chili and when I cut into it, I and a couple other people in the r
My partner and I are very fond of super spicy food, but we've backed it off as we're getting older. The backside doesn't cope so well these days
Anyway, here's a simple drink we invented for those who really love the sting of a hot chilli:
Jalapaccini (pronounced Hal-a-pa-chee-nee)
1 nip of vodka
1 nip of dry vermouth
1 piece of your favourite chilli (not the full chilli, just a piece about the size of an olive)
Its just like a dry martini - but hot!
In the first 5 minutes, the sting isn't fully relea
C'mon. Standard grocery store habaneros are hot, but by no means "ludicrous". Just be careful with how much you use in a dish. They add a nice sweetness and flourish of color to your food. Personally, I would have reserved the term "ludicrous" for peppers over 500,000... at that range, they have little use aside from macho named sauces or use as an anti-personal weapon.
by sadness203 (1539377) on Tuesday March 25, 2014 @09:19PM (#46580107)...Sprayed on protestors.
At 100k units you are barely even getting into hot territory. For most people I'd classify the list as:
Bell Pepper
350k-800k (Most of your 'hots', brain strains, 7-pot, that sort of stuff)
800k-1m (Bhut Jalokia and other 'superhots')
1m+ (Trinidad Moruga Scorpions and other record holders)
Meh... I don't think that list does each variety justice. If you consider the garbage they bred the heat out of specifically to sell off to the masses as "jalapeno" peppers, then yeah... it's not much hotter than a banana pepper, so your positioning of it right after the bell pepper is accurate. However... if you consider some of the untamed, real deal, original varieties, the heat is surprising. I've had some Jalapeno M peppers that blew the shit out of anything labeled "Serrano" or even "Cayenne" that
The hotter the better, and preferably of the C. chinense species, of practically any color (except unripe/green). There are some decent C. baccatum varieties though and Rocotos are pretty good and unique. Not a fan of Tabasco peppers other than ground into powder, and most C. annuum varieties are for pussies. The Bhut Jolokia, Fatalli, Trinidad Scorpion and 7 Pod are all pretty damn good superhots.
Carolina Reaper from Pucker Butt. South Carolina has the verified hottest peppers in the world!
1,600,000 SHU average with peaks of 2,200,000 SHU for the reaper. Jalapeno peppers are under 10,000 SHU.
I bought some powder for a chili contest and it made my face go numb and tingly.
http://puckerbuttpeppercompany... [puckerbutt...ompany.com]
http://en.wikipedia.org/wiki/C... [wikipedia.org]
A lot of taste can be gained with bell peppers, so those are the most used in my kitchen. I love their taste so I use a lot of them. If I were to use common supermarket peppers in the same amounts (dunno what they are on the scoville scale, neither do I know their exact name) I'd breath fire.
I like spicy stuff, I am able to handle a spoonful of normal Dutch supermarket sambal. However I do not like to use peppers that only add spiciness. Spiciness is boring. The taste of good peppers is where the fun is. Th
I voted for the way I like to eat them raw. But I want a big range when I'm cooking depending what's cooking and who it's for.
Remember: Whatever Goes In... (Score:4, Insightful)
...usually comes out, too.
The "spiciness" of chiles normally has to be dealt with... TWICE.


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What is cryptosporidiosis?
Reader Stories
Cryptosporidiosis is a diarrheal disease caused by microscopic parasites, Cryptosporidium, that can live in the intestine of humans and animals and is passed in the stool of an infected person or animal. Both the disease and the parasite are commonly known as "Crypto." The parasite is protected by an outer shell that allows it to survive outside the body for long periods of time and makes it very resistant to chlorine-based disinfectants. During the past 2 decades, Crypto has become recognized as one of the most common causes of waterborne disease (recreational water and drinking water) in humans in the United States. The parasite is found in every region of the United States and throughout the world.
How is cryptosporidiosis spread?
Cryptosporidium lives in the intestine of infected humans or animals. An infected person or animal sheds Crypto parasites in the stool. Millions of Crypto germs can be released in a bowel movement from an infected human or animal. Shedding of Crypto in the stool begins when the symptoms begin and can last for weeks after the symptoms (e.g., diarrhea) stop. You can become infected after accidentally swallowing the parasite. Cryptosporidium may be found in soil, food, water, or surfaces that have been contaminated with the feces from infected humans or animals. Crypto is not spread by contact with blood.
Crypto can be spread:
Medically Reviewed by a Doctor on 4/11/2014
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Blue Jeans Network, the global leader in interoperable video collaboration services, announced it has secured $50 million in new funding led by Battery Ventures. The financing cements Blue Jeans' position as a transformative leader poised to capitalize on the rapidly shifting landscape in business collaboration and unified communications. The new funding arrives as the company is experiencing record growth across all facets of its business, including customers, users, usage, bookings, and revenues, at the expense of industry incumbents Cisco and Polycom. Blue Jeans also announced today it has surpassed 2,000 business customers and 3 million participants consuming more than 100 million minutes annually. The new funding will accelerate this growth with domestic and global market expansion as well as support ongoing product innovation that sets the standard for business collaboration.
"Blue Jeans Network is the new face of business collaboration. The company's cloud-based, interoperable solution was a shock to the system of the traditional video and web conferencing markets and quickly made Blue Jeans a leader in the space," said Roger Lee, general partner, Battery Ventures. "Along the way, Blue Jeans set a new standard for SaaS business models with exceptional revenue growth and retention rates that rivals companies like Salesforce and Workday at similar stages. "Now Blue Jeans is redefining the video conferencing and business collaboration markets, expanding the parameters with an eye toward replacing every phone call with a face-to-face Blue Jeans meeting."
Fueled by the growing desire for a single, scalable, easy-to-use service for face-to-face collaboration and rich content sharing across conference rooms, desktops, and mobile devices, Blue Jeans is bridging the gap between increasingly dispersed social and business networks. The recent round of funding, led by Roger Lee of Battery Ventures, brings the total of overall financing for Blue Jeans to nearly $100 million. Existing investors Accel Partners, New Enterprise Associates and Norwest Venture Partners also participated in the financing. In addition to supporting innovation, the funding will fuel market expansion with new offices in San Francisco and new operations in Europe and Australia.
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text: Reviews: What's New This WeekGwyneth Paltrow is a musician in "Country Strong." Credit: AP Photo/Sony-Screen Gems, Scott Garfield Here is a look at what's new this week in family entertainment as adapted from reviews and ratings by Common Sense Media. Click on the...Should you take your kids to see "Country Strong?" Get the lowdown on the latest in family entertainment.


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War of 1812
British interference with American trade, impressment of American seamen, and "War Hawks" drive for western expansion lead to war. American attacks on Canada foiled; U.S. Commodore Perry wins battle of Lake Erie (1813). British capture and burn Washington (1814) but fail to take Fort McHenry at Baltimore. Andrew Jackson repulses assault on New Orleans after Treaty of Ghent ends war (1815). War settles little but strengthens U.S. as independent nation.
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MARK KEOHANE writes Stormers fans must prepare for more Super Rugby misery in Durban.
The Sharks will beat the Stormers in Durban. It won't be an easy victory but when these two teams play one point is emphatic enough in the chase to being the best South African team in the competition.
The Sharks were magnificent in beating the Stormers in Cape Town in the 2012 semi-final season and in turn the Stormers, in the guise of Western Province in the Currie Cup final, were as magnificent in winning the title in Durban.
The Sharks were surprisingly edgy and tentative in the final quarter in Bloemfontein to hang on against the Cheetahs, but then the Cheetahs did beat the Stormers in Bloemfontein in a pre-season match.
I know Elton Jantjies will be better but the Stormers are missing the colossal presence of lock Eben Etzebeth more even than the Sharks are missing the influence of Bok hooker Bismark du Plessis.
The Sharks pack is good enough to get an edge, especially in the collisions, but it's the Sharks back division that will trouble the Stormers more than the Bulls did.
Pat Lambie asks more attacking questions at flyhalf and Frans Steyn has a physicality at No 12 that wasn't there in the Bulls line-up.
The back three of the Sharks, as a unit, also shades the visitors.
It is going to be difficult for the Stormers and while away defeats aren't a train smash in the tournament, it does add to the pressure of a 'must win' situation when playing at home.
The Bulls will win easily against the Force and get the bonus point and the Cheetahs will be competitive against the Chiefs and may just get a bonus point for tries scored if the game opens up as expected. The Chiefs will win and get five league points.
The Kings will enjoy their second great weekend in the competition because of the bye. Thereafter it will become decidedly tougher and demanding for a squad blessed with passion and desire but very limited on pedigree at this level.
For those who like to forget when I do get it right, 3/3 last week in relation to the SA teams. That's right I couldn't find too many on Twitter and the inbox was predictably empty with the clever guys who offered such articulate abuse at me picking the Bulls and Kings to win.
I expect another slow post match response when the Sharks do the business in Durban.


text:
In the Dec/Jan 2005 issue of Free Inquiry magazine, someone named Guy P. Harrison in an essay titled "Where Are the Moral Believers? asks,
Lucifer exists, say hundreds of millions of Christians around the world. But he is evil, so they reject him as a supernatural being worthy of worship. They do not pray to him for help in landing a new job or overcoming an illness, and they do not follow his instructions. Because of moral failings, this god of sorts is denied their love and obedience. But why do they only judge the devil? Why don't believers scrutinize all gods in this way?
Very good questions. For a long time now I have questioned why we are supposed to do what a god says, apart from prudential considerations like avoiding getting zapped by it for disobedience. In the real world, of course, nobody ever gets rewarded or punished by gods, though religionists' belief that a god will do something (usually mean) to them in the afterlife often motivates them to do plenty of stupid things to improve their expected outcomes. If we could convince religious believers to treat their gods the way people believe in ghosts, they would continue to believe in their gods' existence but not feel the need to do what they think their gods command.
I can see it now: A show on the SciFi Channel called "God Hunters," where amateur parapsychologists go to places like long-abandoned churches to look for evidence of divine activity.


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hahahahhahahahahahaha! That's one of the funniest things I've ever seen Salty. (gee, maybe I better get out more often… wearing pancakes on my head of course.)
ImmediateS, No one ever said there isn't a lot we don't know about the universe… or even possible parallel universes. Get over your "electro pulse" already… everyone experiences the sensation you've described. I don't think it's top priority on scientists' lists to study said phenomenon. Common sense can pretty much do the trick.
Again: ask yourself with "honest practicality," which is more likely: that your dead grandmother; an alien; a subatomic invisible E.L.F.; or an undetectable, subconscious/emotionally-based internal stimuli; a virus or a bacteria; or a psychic parasite, caused said sensation?
Now where's the syrup?


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text: Get the scoop on age-appropriate activities for kids and things you can enjoy as a family at every stage of your little one's development. Chores Kids Can Do Family Activities Family Health GuideBirthday Cakes Idea GalleryKid-Friendly Road Trip Planner 10 Easy Science Fair ProjectsHow to Make a Cardboard Box CarHomemade Crafts for KidsPaper Doll ChainStomach Flu Treatment & Survival GuideBest Family MoviesBest Toys of 2014 Spend Some Time Together 18 Get-Off-the-Couch Games Quick and Easy Activities 6 Games to Play With a Ball Time Together 10 Awesomely Messy Outdoor Activities for... By Melissa WilletsFinally! It's that time of year when you spend more time outdoors than in. Now you can say "yes" to those activities you said "no" to all year because they were too messy for, well, anywhere with walls. Kids will... more 9 Easy-to-Clean-Up Crafts for Kids By Ellen Sturm NizDo you want to occupy your kids with crafts but don't want to be up all night steam-cleaning the carpets? Check out these easy-to-clean-up ideas that use items you probably already have at home—or easily can pick up on the cheap... more 10 Genius Ways to Reuse Kids' Stuff By Abbey RodriguezDo you have old kids' stuff just piling up and collecting dust? Here are 10 genius ways to upcycle those kid and baby items you no longer use. ... more 10 Inspired Gardening Projects for Kids By Melissa WilletsSpring has finally sprung! It's time to get outdoors with your little sprouts and have fun exploring, learning and playing. The garden is a great place to enjoy the best spring has to offer as a family. To get started, check out these... more Easy Easter Crafts for Kids By Melissa WilletsWe found some easy, budget-friendly Easter crafts to make with your little chickadees. From decor to wearable art, here are the most darling DIY projects for kids this side of the carrot patch. So what are you waiting for? Get hoppin... more 7 Reasons to Eat Family Dinner Together By Anne K. Fishel, Ph.D.Research shows that sharing dinner as a family improves teenage behaviors, increases toddler vocabulary and teaches kids to eat healthier. ... more A Family That Plays Together, Stays Fit... By John RowleyMake exercise feel like play and get the whole family involved ... more Top Crafts Kits for the Creatively Impaired By Kelly SundstromDo you find yourself feeling guilty for not doing crafts with your kids because you just didn't inherit the crafting gene? Try these all-in-one kits that make crafting a breeze. You might just feel creative after all. ... more Celebrity Chef Wants to Revive Summertime... By Aida MollenkampChef Aida Mollenkamp presents her perfectly packable picnic plan to help your family enjoy eating together in the great outdoors. ... more Best Family Podcasts By Kimberly DeMucha KalilDo you have a long road trip scheduled and you're not sure how you'll entertain the kids for all those miles? Download some podcasts and watch the time fly by. Here's a list of what you and other members of your family should... more


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I recommend everyone to reread the last parts of the two chapters "The Problem with Islam" and "The Science of Good and Evil". May be you will discover the "Cockeyed" logic of Mr Harris (I deliberately use the same kind of language that Harris and Dawkins frequently use).
As a defender of the torture on Guantanamo and a supporter of a country who has caused more suffering than any other country in the world after World War II, Mr Harris should be cautious about teaching the rest of us anything about ethics. His recommendations, to wage war against enemies, real or imagined, have resulted in hundreds of thousands of civilian casualties in Vietnam, hundreds of thousands of civilian casualties in Afghanistan and Iraq and immense suffering in this and other parts of the world. And regarding the danger of nuclear weapons, I seem to remember that general Schwarzkopf argued for the use the atomic bomb in the first Iraq war. And by the way, have all this suffering resulted in a safer World? Certainly, there are more monsters loose in the world than the members of Al Qaida. You will find one of them in The White House
Pacifists, people like me, are dismissed as "flagrantly immoral", and Gandhi as "Highly immoral". Of course, pacifism raises a lot of difficult questions, but "flagrantly immoral"? He should not expect anyone to take this part of the book seriously.
Mr Harris is obviously stuck in the view that war, and use of bombs, tanks and weapons, will solve the problems. By now, he should have learned the opposite.
Though I appreciate and share much of his and Mr Dawkins view on religion, I have to admit that Alistair McGrath is quite right when he characterized Mr Dawkins last book as "Intellectually lightweight". I think the same applies to parts of this book. In fact, I think Mr Harris' lack of tolerance is doing harm to his Cause. Tolerance is a difficult task!
T E Jelstad, Norway (apologize for my bad English)


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