<!DOCTYPE html><html><head><title></title><style type="text/css">p.MsoNormal,p.MsoNoSpacing{margin:0}</style></head><body><div style="font-family:Arial;">A six pack of Sing Ha (18% alcohol) helped me get through my dish of quartered river frogs with ghost peppers last time I was in Thailand.<br></div><div style="font-family:Arial;"><br></div><div style="font-family:Arial;">davew<br></div><div style="font-family:Arial;"><br></div><div style="font-family:Arial;"><br></div><div>On Mon, Oct 17, 2022, at 3:28 AM, Gillian Densmore wrote:<br></div><blockquote type="cite" id="qt" style=""><div dir="ltr"><div dir="ltr">Oh neet. I didn't know their's more than one kind of capsaicin. I wonder if part of the extra complexity for flavoring is somehow because of endorphins. Plus having washed it down with beer (and milk if that's your thing). Then it'd become a question of what beer is best to battle the fireball of chilli? I'm thinking a good belgium or IPA (RIP second street) would be solidly in the top 10 for flavor and alcohol. <br></div></div><div><br></div><div class="qt-gmail_quote"><div dir="ltr" class="qt-gmail_attr">On Mon, Oct 17, 2022 at 1:24 AM Jochen Fromm <<a href="mailto:jofr@cas-group.net">jofr@cas-group.net</a>> wrote:<br></div><blockquote class="qt-gmail_quote" style="margin-top:0px;margin-right:0px;margin-bottom:0px;margin-left:0.8ex;border-left-color:rgb(204, 204, 204);border-left-style:solid;border-left-width:1px;padding-left:1ex;"><div dir="auto"><div dir="auto">This article explains why spicy food tastes the way it does and why it burns so much: it activates the receptors for heat and pain.<br></div><div dir="auto"><a href="https://www.compoundchem.com/2014/01/15/why-chilli-peppers-are-spicy-the-chemistry-of-a-chilli/" target="_blank">https://www.compoundchem.com/2014/01/15/why-chilli-peppers-are-spicy-the-chemistry-of-a-chilli/</a><br></div><div dir="auto"><br></div><div dir="auto">-J.<br></div><div dir="auto"><br></div><div><br></div><div dir="auto" style="font-size:100%;color:rgb(0, 0, 0);" align="left"><div>-------- Original message --------<br></div><div>From: Gillian Densmore <<a href="mailto:gil.densmore@gmail.com" target="_blank">gil.densmore@gmail.com</a>><br></div><div>Date: 10/17/22 3:06 AM (GMT+01:00)<br></div><div>To: The Friday Morning Applied Complexity Coffee Group <<a href="mailto:friam@redfish.com" target="_blank">friam@redfish.com</a>><br></div><div>Subject: [FRIAM] culinary Complexity question<br></div><div><br></div></div><div dir="ltr"><div>I suspect because...fall. Been enjoying somewhat spicey food. Question is what, if any, science is their to green chile(as in the spice, like Jalapeno, or what ever). That brings out flavoring. I get that it adds dimension, ala MSG and Salts. But hadn't thought about: what in particular it is about peppers and spices science that'd do that. I gather that Capsaicin found in peppers basically wakes the tongue up. Before introducing the heat. But ok so what about the rest? is it more flavoring science? kind of like how fudge or chocolate brings something to icecream? <br></div><div>Just me waxing poetic while wondering why i had seconds of a dense dish. And also wondering what new state of matter i turned into. I feel as though I gained several stones and need forklift to move now.<br></div><div><br></div></div></div><div>-. --- - / ...- .- .-.. .. -.. / -- --- .-. ... . / -.-. --- -.. .<br></div><div> FRIAM Applied Complexity Group listserv<br></div><div> Fridays 9a-12p Friday St. Johns Cafe / Thursdays 9a-12p Zoom <a href="https://bit.ly/virtualfriam" rel="noreferrer" target="_blank">https://bit.ly/virtualfriam</a><br></div><div> to (un)subscribe <a href="http://redfish.com/mailman/listinfo/friam_redfish.com" rel="noreferrer" target="_blank">http://redfish.com/mailman/listinfo/friam_redfish.com</a><br></div><div> FRIAM-COMIC <a href="http://friam-comic.blogspot.com/" rel="noreferrer" target="_blank">http://friam-comic.blogspot.com/</a><br></div><div> archives: 5/2017 thru present <a href="https://redfish.com/pipermail/friam_redfish.com/" rel="noreferrer" target="_blank">https://redfish.com/pipermail/friam_redfish.com/</a><br></div><div> 1/2003 thru 6/2021 <a href="http://friam.383.s1.nabble.com/" rel="noreferrer" target="_blank">http://friam.383.s1.nabble.com/</a><br></div></blockquote></div><div>-. --- - / ...- .- .-.. .. -.. / -- --- .-. ... . / -.-. --- -.. .<br></div><div>FRIAM Applied Complexity Group listserv<br></div><div>Fridays 9a-12p Friday St. Johns Cafe / Thursdays 9a-12p Zoom <a href="https://bit.ly/virtualfriam">https://bit.ly/virtualfriam</a><br></div><div>to (un)subscribe <a href="http://redfish.com/mailman/listinfo/friam_redfish.com">http://redfish.com/mailman/listinfo/friam_redfish.com</a><br></div><div>FRIAM-COMIC <a href="http://friam-comic.blogspot.com/">http://friam-comic.blogspot.com/</a><br></div><div>archives: 5/2017 thru present <a href="https://redfish.com/pipermail/friam_redfish.com/">https://redfish.com/pipermail/friam_redfish.com/</a><br></div><div> 1/2003 thru 6/2021 <a href="http://friam.383.s1.nabble.com/">http://friam.383.s1.nabble.com/</a><br></div><div><br></div></blockquote><div style="font-family:Arial;"><br></div></body></html>