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1. Mexican food comments ... (score: 1): Author: W S Potter <wester6935@attbi.com>; Date: Thu, 12 Dec 2002 09:55:50 -0800; Now this could lead to an interesting chili cook off competition at the bend in the road next year. Plenty of authentic ingredients available in Wendover. Bring your one chili's for the seasoning. We; /html/land-speed/2002-12/msg00417.html (7,920 bytes)
2. Re: Mexican food comments ... (score: 1): Author: John Szalay <john.szalay@worldnet.att.net>; Date: Thu, 12 Dec 2002 22:11:45 -0500; when we started for WOS this year, we had onboard the motorhome, all the fixen's for Brenda's super Chili & a BIG pot.. .What with the fire & all the water on the salt.. Oh Well, perhaps next year !; /html/land-speed/2002-12/msg00448.html (8,727 bytes)
3. Re: Mexican food comments ... (score: 1): Author: "gary baker" <lsr350@hotmail.com>; Date: Fri, 13 Dec 2002 17:50:18 +1100; Gary; /html/land-speed/2002-12/msg00454.html (7,814 bytes)
4. Re: Mexican food comments ... (score: 1): Author: "Keith Turk" <kturk@ala.net>; Date: Fri, 13 Dec 2002 04:13:33 -0600; If ya can't stick it in the Microwave.... well nevermind.... Okay now for my favorite Pepper story..... Parrots Love Hot Dried red peppers..... when my youngest son Chris was 10 or so.... he was hand; /html/land-speed/2002-12/msg00457.html (9,482 bytes)
5. RE: Mexican food comments ... (score: 1): Author: "Clay, Dale" <Dale.Clay@mdhelicopters.com>; Date: Fri, 13 Dec 2002 07:16:04 -0700; ROTFLMAO!!! Too funny and too true. Dale C. with two streams of Toilet paper coming out of his nose.... and tears in his eyes..... seems the hot pepper stuff sticks to your fingers... and if you pick; /html/land-speed/2002-12/msg00458.html (9,002 bytes)
6. Re: Mexican food comments ... (score: 1): Author: W S Potter <wester6935@attbi.com>; Date: Fri, 13 Dec 2002 08:38:43 -0800; I proudly raised quite a crop of Jalapeno peppers one year. They all matured at once. We decided to freeze the bumper crop. I cut them in half and scraped the seeds out with my thumbnail... it was a; /html/land-speed/2002-12/msg00459.html (10,229 bytes)
7. RE: Mexican food comments ... (score: 1): Author: "Albaugh, Neil" <albaugh_neil@ti.com>; Date: Fri, 13 Dec 2002 09:48:34 -0600; One other thing to be careful of.... wash the peppers off your hands before taking a leak! Regards, Neil Tucson, AZ If ya can't stick it in the Microwave.... well nevermind.... Okay now for my favor; /html/land-speed/2002-12/msg00460.html (8,895 bytes)
8. Re: Mexican food comments ... (score: 1): Author: BWANA343@aol.com; Date: Fri, 13 Dec 2002 12:50:23 EST; The active ingredient in peppers is Capsaicin (sp?). It is widely used in topical skin ointments and muscle treatments as it obviously causes a heat reaction . That word will be found in the label. A; /html/land-speed/2002-12/msg00462.html (8,354 bytes)
9. Re: Mexican food comments ... (score: 1): Author: John Szalay <john.szalay@worldnet.att.net>; Date: Fri, 13 Dec 2002 13:18:20 -0500; sounds like the Tepin pepper. More heat than I want to try.. Heard some real scary stories about those... /// unsubscribe/change address requests to majordomo@autox.team.net or try /// http://www.tea; /html/land-speed/2002-12/msg00463.html (8,402 bytes)
10. Re: Mexican food comments ... (score: 1): Author: "gary baker" <lsr350@hotmail.com>; Date: Sat, 14 Dec 2002 10:10:16 +1100; Very true Bob it is an acid and that is what burns ,eating anything of an alkaline nature will quench the fire, thats why at least over here they serve yoghurts and cucumber and the like with hot ch; /html/land-speed/2002-12/msg00478.html (8,851 bytes)
11. RE: Mexican food comments ... (score: 1): Author: "Albaugh, Neil" <albaugh_neil@ti.com>; Date: Fri, 13 Dec 2002 17:45:43 -0600; I think you're right about the pH of peppers. I've found that milk or refried beans are pretty good at quenching the fire. Regards, Neil Tucson, AZ Very true Bob it is an acid and that is what burns; /html/land-speed/2002-12/msg00482.html (9,082 bytes)
12. FW: Mexican food comments ... (score: 1): Author: "Dana" <dana@goulston.net>; Date: Sat, 14 Dec 2002 23:29:00 -0800; Sorry folks, It ain't the acidity that gets you the burn ... if it were, the acid would have been neutralized or at least diluted by the pH 2+ Hydrochloric acid in the tum-tum and certainly by the ti; /html/land-speed/2002-12/msg00532.html (10,183 bytes)

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