Why not?
A good bit of punishment never hurt anybody!

RX

:lol: :lol: :)


Talking of pain, where you able to remove those scratches from your bike after Brands? Or have I got the wrong 916.
:(

A bit more stuff to add to FOTD

For you budding Delias out there

http://homecooking.about.com/library...lhotchiles.htm

Some interesting recipes.............no need to watch Saturday kitchen now:eek: :lol:

Ding dinners just don't cut it:lol:

Ray.

Variety = Scoville Units
Pure Capsaicin 15,000,000 - 16, 000,000
US Police Pepper Spray 5,000,000
Dorset Naga Pepper 923,000
Red Savina Pepper 350,000 - 580,000
Scotch Bonnet 100,000 - 325,000
Jamaican Hot Pepper 100,000 - 200,000
Rocoto Pepper 50,000 - 100,000
Pequin Pepper 75.000
Super Chilli Pepper 40,000 - 50,000
Cayenne Pepper 30,000 - 50,000
Tabasco Pepper 30,000 - 50,000
de Arbol Pepper 15,000 - 30,000
Aji Pepper 12,000 - 30,000
Serrano pepper 5,000 - 23,000
Hot Wax Pepper 5,000 - 10,000
Chipotle 5,000 - 10,000
Jalapeno Pepper 2,500 - 8,000
Guajilla Pepper 2,500 - 5,000
Tabasco Sauce 2,500
Pasilla Pepper 1,000 - 2,000
Ancho Pepper 1,000 - 2,000
Anaheim Pepper 500 - 2,500
Nu Mex Pepper 500 - 1,000
Santa Fe Grande Pepper 500 - 700
Pimento Pepper 100 - 500
Bell Pepper 0

Now then, The Dorset Naga read on:

The Times Newspaper article 01/04/2006: The world’s hottest chilli pepper does not come from a tropical hot spot where the local’s are impervious to it’s fiery heat but a smallholding in deepest Dorset, Uk. Some chilli’s are fierce enough to make your eyes water. Anyone foolhardy enough to eat a whole Dorset Naga would almost certainly require hospital treatment. The pepper, almost twice as hot as the previous record holder, was grown by Joy and Michael Michaud in a polytunnel at their market garden. The couple run a business called Peppers by Post and spent four years developing the Dorset Naga. They knew the 2cm-long specimens were hot because they had to wear gloves and remove the seeds outdoors when preparing them for drying, but had no idea they had grown a record breaker. Some customers complained the peppers were so fiery that even half a small one would make a curry too hot to eat. Others loved them and last year the Michauds sold a quarter of a million of them. At the end of the season they sent a sample to a Lab in America out of curiosity. They were stunned when the Dorset Naga gave a reading of nearly 900,000SHU. A fresh sample was then sent to a lab in New York used by the American Spice Trade Association and they recorded a record mouth numbing 923,000SHU’s. Mrs Michaud said ‘The man in the first lab was so excited he’d never had one half as hot as that. The second lab took a long time because they were checking it carefully as it was so outrageously high. The Dorset Naga was grown from a plant that originated in Bangladesh. The Michauds bought their original plant in an oriental store in Bournemouth, UK ‘we were’t even selecting the peppers for hotness but for shape and flavour when the test results came back we were gob smacked’
The couple are now seeking Plant Variety Protection DEFRA which will mean that no one else can sell the seeds.
Anyone wanting to try the chillis will have to be patient as they are harvested only from July on. In Bangladesh the chillis grow in temperatures of well over 100F (38C) but in Dorset they thrive in poly tunnels. Aktar Miha from the Indus Bangladesh restaurant in Bournemouth said that even in it’s home country it is treated with respect. ‘It is used in some cooking mainly in Fish curry’s but most people don’t cook with it . They hold it by the stalk and just touch their food with it ‘ he said. It has a refreshing smell and a very good taste but you don’t want to much of it. It is a killer chilli and you have to be careful and wash your hands and the cutting board. If you don’t know what you are doing it could blow your head off.

So with some intense training and a year of facts are the DSC entering a contestant into Mastermind or something as low brow as millionaire?

It'll help swell the clubs funds.
:)

PMSL

Class quote of the day!

Just posting the couple some 'special' seeds of my own now....they should be able to work wonders with them...'blow your head off' PMSL

You have the correct 916...I tried T-Cut but there is still evidence on the paintwork!
It's not too bad, just the RH side fairing and a very minor bit of scraping on the seat unit. No bent levers/pegs etc, so pretty good really.

I can't remove the pain of the memory though...any recommendations ? I have tried Rioja and Medoc but maybe I need some "new world" pain remover??

RX

Gallons of Cider. After a few years your brain will not be of any use.
R.I.P Frank McCormack

INEXPERIENCED CURRY TASTER

Notes From An Inexperienced Curry Taster Named FRANK, who was visiting
Durban from the U.S.

“Recently I was honoured to be selected as a judge at a curry cook-off. 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 (couple of local Indians) that the curry 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:”

———————————–

Curry # 1: Manoj’s Maniac Mobster Monster Curry

JUDGE ONE: A little too heavy on tomato. Amusing kick.

JUDGE TWO: Nice, smooth tomato flavour. Very mild.

FRANK: Holy sh*t, what the hell is this stuff? You could remove dried paint from your driveway. Took me two beers to put the flames out. I hope that’s the worst one.
__________________________________________

Curry # 2: Applesamy’s Afterburner Curry

JUDGE ONE: Smoky, with a hint of pork. Slight Jalapeno tang.

JUDGE TWO: Exciting BBQ flavour, needs more peppers to be taken seriously.

FRANK: Keep this out of reach of children! I’m not sure what I’m supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich manoeuvre. They had to rush in more beer when they saw the look on my face.
___________________________________________

Curry # 3: Farouk’s Famous Burn Down the Barn curry

JUDGE ONE: Excellent firehouse curry! Great kick. Needs more beans.

JUDGE TWO: A beanless curry, a bit salty, good use of red peppers.

FRANK: Call Colesburg, I’ve located a uranium spill. My nose feels like I have been snorting Draino. Everyone knows the routine by now, get me more beer before I ignite. Barmaid pounded me on the back; now my backbone is in the front part of my chest. I’m getting sh*t-faced from all the beer.
_________________________________________

Curry # 4: Barbu’s Black Magic

JUDGE ONE: Black bean curry 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 curry.

FRANK: I felt something scraping across my tongue, but was unable to taste it, is it possible to burn-out taste buds? Savathree, the bar maid, was standing behind me with fresh refills; that 300 lb. bitch is starting to look HOT, just like this nuclear waste I’m eating. Is curry an aphrodisiac?
___________________________________________

Curry # 5: Laveshnee’s Legal Lip Remover

JUDGE ONE: Meaty, strong curry. Cayenne peppers freshly ground, adding considerable kick. Very impressive.

JUDGE TWO: Curry using shredded beef; could use more tomato. Must admit the cayenne peppers make a strong statement.

FRANK: My ears are ringing, sweat is pouring off my forehead 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 curry had given me brain damage. Savathree saved my tongue from bleeding by pouring beer directly on it from a pitcher. I wonder if I’m burning my lips off? It really ****es me off that the other judges asked me to stop screaming.
___________________________________________

Curry # 6: Vera’s Very Vegetarian Variety

JUDGE ONE: Thin yet bold vegetarian variety curry. 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. I shat myself when I farted and I’m worried it will eat through the chair. No one seems inclined to stand behind me except that slut Savathree, she must be kinkier than I thought. Can’t feel my lips anymore. I need to wipe my ass with a snow cone! _____________________________________________

Curry # 7: Sugash’s Screaming Sensation Curry

JUDGE ONE: A mediocre curry with too much reliance on canned peppers.

JUDGE TWO: Ho Hum, tastes as if the chef literally threw in a can of curry 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 grenade in my mouth, pull the pin, and I wouldn’t feel damn thing. I’ve lost the sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with curry which slid unnoticed out of my mouth. My pants are full of lava-like sh*t to match. At least during the autopsy they’ll know what killed me. I’ve decided to stop breathing, it’s too painful. Screw it, I’m not getting any oxygen anyway. If I need air, I’ll just suck it in through the 4 inch hole in my stomach. ____________________________________________

Curry # 8: Hansraj’s Mount Saint Curry

JUDGE ONE: A perfect ending, this is a nice blend curry, safe for all, not too bold but spicy enough to declare its existence.

JUDGE TWO: This final entry is a good, balanced curry, neither mild nor hot. Sorry to see that most of it was lost when Judge Number 3 passed out, fell over and pulled the curry pot down on top of himself. Not sure if he’s going to make it. Poor Yank, wonder how he’d have reacted to a really hot curry?

I knew that already.........I watched it on BBC2.......Saturday Morning Kitchen :p :p