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(The Sun)   Doctor eats world's hottest curry, starts seeing demons   (thesun.co.uk) divider line 165
    More: Scary, physicians, Muhammad said, hallucinations, radiologists  
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17166 clicks; posted to Main » on 04 Jan 2013 at 9:16 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



165 Comments   (+0 »)
   
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2013-01-04 09:41:48 PM
That actually looks delicious. I'd totally try that.
 
2013-01-04 09:42:37 PM
Don't quit your day job, doctor! (whatever THAT is!)
 
2013-01-04 09:42:41 PM
25.media.tumblr.com

"Amateur".
 
2013-01-04 09:43:13 PM
Add me to the soap cilantro and likes hot food but to much heat kills the flavor of the dish crowd.

Also send man vs food in there to tackle that dish.
 
2013-01-04 09:43:32 PM

ciberido: theflatline: [www.reddwarf.co.uk image 176x268]
/obscure?  the only way to kill a curry is with lager!

Red Dwarf is never obscure, smeghead.

/Good thing he didn't order the hot gazpacho.


Did ya see the new eps?  Pretty damn good, even though they are all looking pretty damn old.

/my colombian wife loves the Cat
 
2013-01-04 09:43:44 PM

bump: [www.zap2it.com image 500x350]

images1.wikia.nocookie.net
 
2013-01-04 09:45:45 PM
thumbnails.hulu.com
 
2013-01-04 09:46:09 PM
img.photobucket.com
 
2013-01-04 09:46:43 PM
Johnny Cash is one of the few "country" singers I like and respect a good deal. His prison songs and others are genuine Old Country and genuine folk music, ballads of America disguised as "C&W". Since "C&W" became half rock and roll and half fruity glam, it has lost a lot of its musical and cultural value. Not to mention "class", "style" and "taste".

Over the years country music has assimulated a lot of black music (Motown, the blues, gospel, soul, lounge-singing, etc.) but even stealing from black Americans was not able to save it from smaltzy, kitschy white bread America; Branson, Missouri;  and Nashville glitz.

Long may Johnny Cash and the Old Country classics live on. The preserve some of the best of black and white music in America during a particularly inventive and productive period. A lot of them wander off into other genres, the way that Tom Waits wandered from Rockabilly to Old Black Blues (I suspect he is the most successful self-made old black bluesman in America if you count only skinny white punks who made the musical transition from poor imitations to as close to the real thing as you can get without reincarnation).

As the old maxim puts it, mediocrty imitates, genius steals.

Johnny Cash and Tom Waits--two greats that you would not suspect that I love from looking at me.
 
2013-01-04 09:47:25 PM

Buttle not Tuttle: [img.photobucket.com image 256x192]


To avatar
 
2013-01-04 09:47:28 PM

theflatline: [www.reddwarf.co.uk image 176x268]
/obscure?  the only way to kill a curry is with lager!


Nothing's obscure on Fark, son.
/watch the mutton vindaloo
 
2013-01-04 09:49:21 PM

brantgoose: Johnny Cash is one of the few "country" singers I like and respect a good deal. His prison songs and others are genuine Old Country and genuine folk music, ballads of America disguised as "C&W". Since "C&W" became half rock and roll and half fruity glam, it has lost a lot of its musical and cultural value. Not to mention "class", "style" and "taste".

Over the years country music has assimulated a lot of black music (Motown, the blues, gospel, soul, lounge-singing, etc.) but even stealing from black Americans was not able to save it from smaltzy, kitschy white bread America; Branson, Missouri;  and Nashville glitz.

Long may Johnny Cash and the Old Country classics live on. The preserve some of the best of black and white music in America during a particularly inventive and productive period. A lot of them wander off into other genres, the way that Tom Waits wandered from Rockabilly to Old Black Blues (I suspect he is the most successful self-made old black bluesman in America if you count only skinny white punks who made the musical transition from poor imitations to as close to the real thing as you can get without reincarnation).

As the old maxim puts it, mediocrty imitates, genius steals.

Johnny Cash and Tom Waits--two greats that you would not suspect that I love from looking at me.


To cash and wait...
 
2013-01-04 09:50:02 PM
Salsa habanera is good enough for me.
 
2013-01-04 09:51:01 PM

poonesfarm: A lot of genetically unfortunate folks would give him credit just for eating the cilantro.


mmmmm cilantro.
 
2013-01-04 09:51:51 PM

Indubitably: brantgoose: Johnny Cash is one of the few "country" singers I like and respect a good deal. His prison songs and others are genuine Old Country and genuine folk music, ballads of America disguised as "C&W". Since "C&W" became half rock and roll and half fruity glam, it has lost a lot of its musical and cultural value. Not to mention "class", "style" and "taste".

Over the years country music has assimulated a lot of black music (Motown, the blues, gospel, soul, lounge-singing, etc.) but even stealing from black Americans was not able to save it from smaltzy, kitschy white bread America; Branson, Missouri;  and Nashville glitz.

Long may Johnny Cash and the Old Country classics live on. The preserve some of the best of black and white music in America during a particularly inventive and productive period. A lot of them wander off into other genres, the way that Tom Waits wandered from Rockabilly to Old Black Blues (I suspect he is the most successful self-made old black bluesman in America if you count only skinny white punks who made the musical transition from poor imitations to as close to the real thing as you can get without reincarnation).

As the old maxim puts it, mediocrty imitates, genius steals.

Johnny Cash and Tom Waits--two greats that you would not suspect that I love from looking at me.

To cash and wait...


encrypted-tbn0.gstatic.com
 
2013-01-04 09:52:46 PM

Rufus Lee King: Indubitably: Rufus Lee King: He'll have more demons to deal with later, let me tell ya.

[24.media.tumblr.com image 500x393]

Owilli?

To propulse


Like ion engines, baby, mid-tech...

*)
 
2013-01-04 09:53:34 PM
I bet dudes bunghole will be punishing him for that. I don't eat really spicy stuff that often. I can do jalapenos pretty easy, and that's about it. A buddy of mine likes to throw some goofy ass peppers (and no, I still don't know what kind he used) into his chili. I was able to eat it even though my eyes were watering and I was sucking on crackers to dull the pain on my tongue but ye gods the next day was absolute hell. I felt like I was shiatting molten lava. It hurt to wipe, and after I was done my balloon knot was left a quivering mass for hours. No joke, it was like my sphincter had Parkinsons and was going through a bad attack. Never, ever again.
 
2013-01-04 09:55:01 PM
Back in my more aggressive chile-head days, a friend and I went to a Thai restaurant, and I orded a chicken dish "Thai hot". The waiter taking my order said "Thai hot? You sure?" And when I said yes, he said "Oooooooh-kaaaaay," A few minutes later, the cook came from the kitchen waving the ticket, saying "it say here you want food Thai hot. You sure?" I said yes again, and he said "Ooooooh-kay!" When the food came out, I dug in, and it was the most monstrously spicy thing I had ever eaten. I felt like my head was melting as it leaked various fluids from every available orifice, but it was pure pleasure as the endorphins kicked in. I didn't hallucinate, but I think I might have if it'd been much hotter. I polished it off, and the waiter came back with the check, saying "damn. I never before see no white man eat Thai hot food," I felt especially good for the rest of the day.
 
2013-01-04 09:55:06 PM
What the world's hottest Curry (Adrianne) generally looks like:

www.noticiasdeljardin.com.ar
 
2013-01-04 09:56:49 PM

rev. dave: ciberido: RodneyToady: Ian Rothwell, 55, took over an hour to polish off "The Widower" - which tops a whopping six million units on the scoville scale.
The curry is so dangerous to make it has to be prepared by chefs wearing goggles and a face mask.
The dish is stuffed with 20 super-spicy Naga Infinity Chillies and is served with a health warning.

I don't think it works that way.  A Naga Infinity is about a million on the scoville scale. You can't really sum them together.  If you eat a bunch of Jalapenos it's not the equivalent hotness of eating a Thai chili.


I'm waiting for someone to create a formula for adding chilis.
[upload.wikimedia.org image 316x56]
Something like a Lorentz transformation, maybe.  Scoville transformation, anyone?
[renshaw.teleinc.com image 132x98]
Maybe something simpler, I don't know.

Can you translate that into pseudocode? AFAIK all higher math can be represented as an algorithm, and I have no clue how to read that.


How about a link to the Wikipedia page?
http://en.wikipedia.org/wiki/Velocity-addition_formula
The simplest formula for adding relativistic velocities (speeds, in the simplest case, assuming everything is along one straight like) is just w = (v+u)*g where w is the "total velocity", v and u are the velocities of the two objects being considered, and "g" is gamma, the Lorentz factor, which is

w = (v+u)*g
g = 1/(1-sqrt(v^2/c^2))

or

w = (v+u)/(1+(vu/c^2))
Or something like that.  I'm pretty sure that's not actually right, honestly, but it's been a long time since uni and I don't remember physics anymore.  And, no offense, but I'm not going to take the time to reeducative myself just so I can get the joke spot-on.

Anyway, I guess that's the pseudocode you're looking for.
 
2013-01-04 09:58:59 PM

ciberido: RodneyToady: Ian Rothwell, 55, took over an hour to polish off "The Widower" - which tops a whopping six million units on the scoville scale.
The curry is so dangerous to make it has to be prepared by chefs wearing goggles and a face mask.
The dish is stuffed with 20 super-spicy Naga Infinity Chillies and is served with a health warning.

I don't think it works that way.  A Naga Infinity is about a million on the scoville scale. You can't really sum them together.  If you eat a bunch of Jalapenos it's not the equivalent hotness of eating a Thai chili.


I'm waiting for someone to create a formula for adding chilis.

Something like a Lorentz transformation, maybe.  Scoville transformation, anyone?

Maybe something simpler, I don't know.


H=(Mc*S*n)/(V+Bf)

Where H= heat
Mc = mass of one chili
S= Scoville units
n= number of chillis
V=volume of dish
Bf=beer factor

Beer factor could in theory be any beverage
 
2013-01-04 10:00:16 PM

buckler: Back in my more aggressive chile-head days, a friend and I went to a Thai restaurant, and I orded a chicken dish "Thai hot". The waiter taking my order said "Thai hot? You sure?" And when I said yes, he said "Oooooooh-kaaaaay," A few minutes later, the cook came from the kitchen waving the ticket, saying "it say here you want food Thai hot. You sure?" I said yes again, and he said "Ooooooh-kay!" When the food came out, I dug in, and it was the most monstrously spicy thing I had ever eaten. I felt like my head was melting as it leaked various fluids from every available orifice, but it was pure pleasure as the endorphins kicked in. I didn't hallucinate, but I think I might have if it'd been much hotter. I polished it off, and the waiter came back with the check, saying "damn. I never before see no white man eat Thai hot food," I felt especially good for the rest of the day.



I'll drag out my Thai css, then...

My first experience eating food in Thailand was in the airport hotel restaurant.  I was traveling with about 50 other Americans to Nepal, and we stopped overnight in Bangkok.  It was too late at night, and we were getting up too early in the morning for the next flight, to venture outside the hotel, so we ate at the hotel restaurant.

Because it was a restaurant that catered to travelers and tourists, the menu was in both Thai and English, and it had little pepper icons next to some dishes to indicate that they're spicy.  Now, just a few days before, I had had a "pepper party" to give away my hot sauce collection before I left the USA, and we had chowed down on jalapeños and habaneros, so I thought I was all Billie Bad Ass when it came to spicy food, and when the waiter came over, I indicated the dish with the little pepper symbol.

"Are you sure?"  The waiter asked.  "That's a very spicy dish."

The three or four other people at the table (whom I barely knew) looked on as I assured the waiter that yes, indeed, I wanted -that- dish.  The waiter tried a second and even third time to convince me that it was too spicy and I wouldn't be able to enjoy it, but I kept insisting and he eventually gave up and took everyone else's order.  After a while he came back with everybody's food and we began digging in.

My dish -was- very spicy, but it was also quite tasty and I was enjoying small bites in between frequent sips of whatever beverage I was drinking (tea, maybe).  Then I started to feel my nose starting to run.  Not a big issue.  My nose has run before plenty of times when I ate spicy food.  I took one more bite and was just about to get up and visit the bathroom to wipe my nose when one of the other Americans at the table looked at me and said, "Your nose is bleeding."

"Don't be silly," I said.  I never get nosebleeds."

"Uh, yeah," chimed in another diner at the table.  "It's bleeding alright."

I hurried to the bathroom, and, sure enough, blood was trickling out of my nose.

After I cleaned up I went back to the table and finished my meal.  It was worth it.
 
2013-01-04 10:00:24 PM

rev. dave: Can you translate that into pseudocode? AFAIK all higher math can be represented as an algorithm, and I have no clue how to read that.


Looks like a simple application of order of operations will solve those equations. You never tackled the quadratic equation in high school?
 
2013-01-04 10:00:48 PM

mbillips: You know what's overrated? Curry wurst. Cut up hot dog with ketchup and some curry powder, that you eat with toothpicks. fark you, Berlin, your street food is lame.


While I will agree with you on currywurst, and their stupid curry Ketchup, street food in Germany in general is awesome. I especially loved the Doner Kebap sammiches from the Turkish vendors and I knew this one place that did awesome little schnitzel sammiches with that crusty bread you see everywhere over there. I was actually kind of disappointed in the sausages in Germany.
 
2013-01-04 10:01:34 PM

the_vegetarian_cannibal:


Came for this, leaving satisfied and off to eat chili..though probably not as hot as the insanity curry.
 
2013-01-04 10:02:15 PM

Old enough to know better: "Amateur".


Lister ftw

/as long as we can have a curry at the end, we're cool
 
2013-01-04 10:02:34 PM

bump: [images2.wikia.nocookie.net image 280x400]


l.yimg.com
 
2013-01-04 10:03:09 PM

jmr61: What the world's hottest Curry (Adrianne) generally looks like:

[www.noticiasdeljardin.com.ar image 740x1000]


she's arching her back and there's still barely an ass to spoken of, and are those even A cups?
 
2013-01-04 10:03:53 PM

Pointy Tail of Satan: If you look carefully, you will notice his face is beginning to melt.


The "after" picture:
www.declineradio.com
 
2013-01-04 10:04:23 PM

bump: [www.zap2it.com image 500x350]


www.movieactors.com
 
2013-01-04 10:07:54 PM

bump: [images2.wikia.nocookie.net image 280x400]


1.bp.blogspot.com
 
2013-01-04 10:10:16 PM
To meta-fer
 
2013-01-04 10:16:03 PM

buckler: Back in my more aggressive chile-head days, a friend and I went to a Thai restaurant, and I orded a chicken dish "Thai hot".


ciberido: I'll drag out my Thai css, then...


Well, how about a third CSB. The first time my wife and I visited our favorite Thai restaurant we ordered a few dishes Thai hot. The waitress gave us a funny look and asked if we were sure. After a brief back-and-forth, we finally convinced her we really wanted Thai hot. Dishes came out, deliciously spicy. She said we were the first white people she had ever served anything Thai hot.

Some time later we went back and had a different waitress. We ordered our food "Laos hot" and she was even more stubborn than the first server. When our food came out, she just brought us a plate of freshly chopped Thai chilis, along with the standard Thai "spice tray" you often see. The dishes themselves were not that spicy, but we appreciated the plate of chilis.
 
2013-01-04 10:17:25 PM
This reminds me of the time I was in Thailand and was checking in at a new hotel on a beautiful island. As I entered the reception area, I walked past two be-dreaded hippie chicks that were scarfing down a plate of what looked to be green pasta.

They were sweating and moaning as they dug into the glassy noodles covered in what looked to be seaweed. I stopped a minute to marvel at their behavior. Their faces where flushed a bright red, boogers running out their noses and their eyes squinted almost shut. They were perspiring from every pore and orifice, drenched in their hippie stank as they hooted and hollered their way through the plate in front of them.

I couldn't help but ask: "What are you eating?"

"Thai Chili Salad", they replied.

The look of pain on their faces was unmistakeable. Those must be some spicy ass chilis.

"WHY?!" I asked. "That looks painful!"

"We're hallucinating", one of them replied.

"Like visions?" I asked.

"No, auditory. We can hear the angels singing in our ears."

I backed away slowly. Different strokes, I guess.

/csb
 
2013-01-04 10:18:49 PM
Hottest thing I ever had: freshly-caught crab, served completely raw, in Thailand. I grew up in Asia, mind you, and my parents liked going places where people had never seen a tourist before and not a single person spoke a word of English. And my mum lived in Malaysia and Singapore as a child and used to prepare curries with the (local) neighbors growing up, plus my folks had a taste for good Indian food. So I know authentic Thai food, and I know other genres of authentic Southeast Asian / Indian spicy food.

So, back to this dish. I say it's served raw, but it doesn't look raw. The meat turns milky white as if it had been gently cooked, but it's just the acidity of an insane amount of Thai chilies and Thai lime juice. Most of it wasn't really *that* hot. But there was one bit where I apparently got a bit of the hottest chili I've ever had, before or since.

I was only in my teens at the time, but I know now that I got a seriously full-on adrenaline rush off that one bite. Felt like somebody was aiming a Water Pik shower head at my face, and I'd just swallowed the sun.

Would love to know what the hell that chili was, and why it was so much hotter than every other Thai chili I've ever had. All I can think is some other kind of chili accidentally snuck into the dish.
 
2013-01-04 10:19:42 PM

jmr61: What the world's hottest Curry (Adrianne) generally looks like:

[www.noticiasdeljardin.com.ar image 740x1000]


Came for this, posting more, because would impregnate.

completenerdom.com

/oh, don't pretend like you wouldn't either
 
2013-01-04 10:19:58 PM
i759.photobucket.com


/shudder
 
2013-01-04 10:20:24 PM

Gyrfalcon: Is this something you know from experience, or are you talking out of a virgin asshole?


Experience.  The hottest peppers I've had are naga jolokias (ghost chilis), which are around a million on the scoville scale.  I put them in stir frys, but more often I boil it in water, then use the water as a base for soups or hot chocolate.  I also have naga jolokia flakes that I put on pasta, pizza, rice, etc.  The heat is all in the mouth (and god forbid, your eyes if you accidentally touch them).  Never had a burning asshole from it.  Oddly enough, I have gotten it from ground white pepper.
 
2013-01-04 10:20:27 PM
That's not even the hottest pepper:

seedcostore.weebly.com
 
2013-01-04 10:20:30 PM
Lord help this man when if comes time to poop this out.
 
2013-01-04 10:21:31 PM
It's one type of stupid to eat a nasty food because of the taste. (Limburger Cheese.) However, it's an entirely different form when you eat it because it burns the living shiat out of you -- and hasn't much of a taste at all.

Masochism.

I like a little spice in my food, but I like the taste the spice adds also. Such as basic black pepper or pickled Pepperocini. When it comes to eating something akin to fresh lava from a volcano just to prove you can, I question the sanity of the diner.

I've watched that TV program with the chubby guy who wanders the world eating assorted and often repulsive native foods, but you know the natives consume them because of taste. (That, and because past food shortages required them to get used to eating anything which creeps, crawls or hops.) Most such societies developed ways to season such food to their liking.

(However, Lukefish, the 'delicacy' that is dried and soaked in lye before preperation makes me wonder even about that.)

I still think one of the bravest people ever had to be the first one who tried an oyster. It has the consistency of snot.

It has to be a form of insanity to eat something so hot that you can't taste it, get to feel it burning your innards for hours and later, pass it like dumping a load of molten steel. Not to mention the reactions it has within your body that cause sweating, hallucinations, irregular heartbeats and, at times, vomiting.
 
2013-01-04 10:22:35 PM

amquelbettamin: ciberido: RodneyToady: Ian Rothwell, 55, took over an hour to polish off "The Widower" - which tops a whopping six million units on the scoville scale.
The curry is so dangerous to make it has to be prepared by chefs wearing goggles and a face mask.
The dish is stuffed with 20 super-spicy Naga Infinity Chillies and is served with a health warning.

I don't think it works that way.  A Naga Infinity is about a million on the scoville scale. You can't really sum them together.  If you eat a bunch of Jalapenos it's not the equivalent hotness of eating a Thai chili.


I'm waiting for someone to create a formula for adding chilis.

Something like a Lorentz transformation, maybe.  Scoville transformation, anyone?

Maybe something simpler, I don't know.

H=(Mc*S*n)/(V+Bf)

Where H= heat
Mc = mass of one chili
S= Scoville units
n= number of chillis
V=volume of dish
Bf=beer factor

Beer factor could in theory be any beverage


with scoville being a measure of capsaicin density, you could almost just add them. the volume of a pepper related to the volume of the dish, if not neglegible, is marginal at best.
 
2013-01-04 10:23:26 PM
You win this time, Space Coyote.
 
2013-01-04 10:24:21 PM

Daedalus27: I really don't get it. I understand heat and spice is enjoyable up to a certain level. However once you get to the extreme levels, is there really much flavor or is it all heat and burning? How is that enjoyable? I guess there is something to be said for having a tolerance for pain by eating these things, but if it takes a mask and goggles to make, perhaps that is some indication that you really shouldn't be eating it.


Bragging rights for Farkers who want others to know they are just so bad they love flaming searing rectal pains. Hurts going in, hurts coming out. Flavor? Bwahahahahaha! You have to have one rare palette to discern the subtle nuances of many butt burners. Some are not difficult to distinguish among others.

/ butt it's a butt thing
// butt butt
 
2013-01-04 10:25:23 PM

ciberido: rev. dave: ciberido: RodneyToady:


I'm waiting for someone to create a formula for adding chilis.
[upload.wikimedia.org image 316x56]
Something like a Lorentz transformation, maybe.  Scoville transformation, anyone?
[renshaw.teleinc.com image 132x98]
Maybe something simpler, I don't know.

Can you translate that into pseudocode? AFAIK all higher math can be represented as an algorithm, and I have no clue how to read that.

How about a link to the Wikipedia page?
http://en.wikipedia.org/wiki/Velocity-addition_formula
The simplest formula for adding relativistic velocities (speeds, in the simplest case, assuming everything is along one straight like) is just w = (v+u)*g where w is the "total velocity", v and u are the velocities of the two objects being considered, and "g" is gamma, the Lorentz factor, which is

w = (v+u)*g
g = 1/(1-sqrt(v^2/c^2))

or

w = (v+u)/(1+(vu/c^2))
Or something like that.  I'm pretty sure that's not actually right, honestly, but it's been a long time since uni and I don't remember physics anymore.  And, no offense, but I'm not going to take the time to reeducative myself just so I can get the joke spot-on.

Anyway, I guess that's the pseudocode you're looking for.


Thanks, i'm sure if I look at it long enough I will get it.
 
2013-01-04 10:25:57 PM

Arkanaut: You win this time, Space Coyote.


No one is actually keeping score, runner...

*)
 
2013-01-04 10:28:20 PM
You know what you don't do after chopping up hot peppers?  You don't touch yourself.  Because if you do, no amount of rubbing is going to make the screaming pain go away.
 
2013-01-04 10:29:03 PM

bump: [images2.wikia.nocookie.net image 280x400]


img0033.popscreencdn.com
 
2013-01-04 10:31:22 PM

Sgygus: You know what you don't do after chopping up hot peppers?  You don't touch yourself.  Because if you do, no amount of rubbing is going to make the screaming pain go away.


I have a friend who love kimchi.  Sadly for him, he lives in a town that has no Korean restaurant.  Every time he comes to visit, we go to a Korean restaurant and he scarfs down the kimchi with his fingers (which is a tad disgusting but never mind that).  His eyes water.  And EVERY SINGLE TIME he rubs his eyes with the hands that have kimchi-juice all over them.

Granted not nearly as hot as this.  But enough to make him regret.
 
2013-01-04 10:31:45 PM

McGrits: amquelbettamin: ciberido: RodneyToady: Ian Rothwell, 55, took over an hour to polish off "The Widower" - which tops a whopping six million units on the scoville scale.
The curry is so dangerous to make it has to be prepared by chefs wearing goggles and a face mask.
The dish is stuffed with 20 super-spicy Naga Infinity Chillies and is served with a health warning.

I don't think it works that way.  A Naga Infinity is about a million on the scoville scale. You can't really sum them together.  If you eat a bunch of Jalapenos it's not the equivalent hotness of eating a Thai chili.


I'm waiting for someone to create a formula for adding chilis.

Something like a Lorentz transformation, maybe.  Scoville transformation, anyone?

Maybe something simpler, I don't know.

H=(Mc*S*n)/(V+Bf)

Where H= heat
Mc = mass of one chili
S= Scoville units
n= number of chillis
V=volume of dish
Bf=beer factor

Beer factor could in theory be any beverage

with scoville being a measure of capsaicin density, you could almost just add them. the volume of a pepper related to the volume of the dish, if not neglegible, is marginal at best.


No, I'm pretty sure my equation works.

Because I say so, that's why.
 
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