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From: cuccia@ucbvax.ARPA (Nick "Coosh" Cuccia)
Newsgroups: net.cooks
Subject: Re: hot pepper oil, etc.
Message-ID: <8229@ucbvax.ARPA>
Date: Mon, 17-Jun-85 11:23:19 EDT
Article-I.D.: ucbvax.8229
Posted: Mon Jun 17 11:23:19 1985
Date-Received: Tue, 18-Jun-85 07:51:01 EDT
References: <3041@drutx.UUCP>
Reply-To: cuccia@ucbvax.UUCP (Nick "Coosh" Cuccia)
Organization: Insanity Unlimited
Lines: 24

In article <3041@drutx.UUCP> slb@drutx.UUCP (Sue Brezden) writes:
>
>>	                   The basic substance of "hotness" in pepper oil
>>and many other hot items is capsacin. Capsacin is lipid soluble, not water
>>soluble. So water by itself is not very effective in removing it. Try some-
>>thing with more lipid in it, like milk, or oil. This is also why yogurt is
>>an effective quencher served at indian restaurants.
>
>
>Very true!  That's why I like milk with Mexican food.  Not as classic
>as beer, but if you are eating very hot stuff, milk clears the mouth
>much more effectively.
>-- 
>
>                                     Sue Brezden

This is why I'm really bummed about Coke changing its formula!
The new stuff doesn't quite cut it when eating hot stuff...

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--Nick "Coosh" Cuccia	
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