Dave's Fiery Front Page
Exploring the World of Spice and Smoke
Tags >> science
Posted by: Kelli Bergthold
on Oct 21, 2010
|Mini BBQ from Instructables
You don’t have to be a kid to appreciate something as cool as a BBQ grill made out of an Altoids container. The model pictured is just one of many DIY designs that have been featured all over the Web. This grill is made using an Altoids Sours tin, some sheet metal screws, metal nuts, and a couple of computer fan guards. Once constructed, place a briquette on the lower rack and light it from the bottom. (Other grills have been made using gas and rectangular Altoids tins, too.) The grill heats up quite a bit, and it really can cook mini hamburgers or a full-size hot dog cut into segments. It may not be completely practical, but it sure works as a conversation starter at your next BBQ!
Try your hand at making a mini BBQ grill – check out the Instructables website for an easy-to-follow tutorial.
Posted by: Dave DeWitt
on Oct 16, 2010
Harald Zoschke, our key chilehead correspondent in Europe, reports:
- Our Calabrian-grown 'Bhut Jolokia' tested at 818,386 SHU (twice the result of Assam-grown 'Bhut' analyzed at the same lab in Hamburg, btw.!)
- The Indians' superhot 'Chocolate Bhut' that I had tested gave only 417,888 SHU at the Hamburg lab.
- This year, red 'Bhut' powder from Assam (directly from the grower/producer) traded to Germany as having "850,000 SHU," was tested in Hamburg and it delivered only 373,821 SHU - even some Chocolate Habaneros are almost that hot.
- Harald also notes: "Returning to my 'Fatalii' theory... A customer who purchased original Assamese 'Bhut' seeds from our shop complained that the pods weren't red but yellow. He was kind enough to send me some of those pods, and here's a red pod from my test plant, and his yellow mutant (both grown from from the same seed batch). While red is a dominant gene, obviously this (recessive) yellow gene came through on that other plant. Looks quite 'Fatalii', doesn't it? So who knows.... A friend of mine from Italy also reported about a yellow Bhut just a few weeks ago. I sent our customer a replacement pack of seeds, but I'll sure test-grow seeds from that yellow pod next year. When comparing Scoville results, it is important which HPLC standard is used. Our food lab in Hamburg, Germany uses the defacto standard ASTA 21.3."
Posted by: Dave DeWitt
on Oct 07, 2010
For the 5+ years that the rumors and then stories about the superhot 'Bhut Jolokia' from Assam in northeast India have surfaced, I've wondered about its origin. Pods of Capsicum chinense are found all over the Caribbean, from the Scotch bonnet in Jamaica to goat peppers in Haiti to bonney peppers in Barbados. However, it is the country of Trinidad & Tobago that seems to have the largest number of land races of that species, including the Congo pepper, the Scorpion, the 7 Pot, and now the Jonah 7, pictured here. Of all of these, it's the Jonah 7 which most resembles the 'Bhut Jolokia', and the India connection to Trinidad is very clear: 40% of the people have an Indian ancestry, as compared to 37.5 % with an African ancestry. So it's my theory that sometime after the Indian migration to T&T began in 1845, some enterprising person took Jonah seeds to India and they ended up as Bhut Jolokia, or "ghost pepper" in Assamese. Recently, Marlin Bensinger, a friend of mine and the world's foremost expert on capsaicin extraction and testing, performed HPLC tests on the Jonah 7, and it was in the precise heat range of 'Bhut Jolokia'. So maybe a mystery has been solved! Thanks to Jim Duffy in San Diego, who grew out the pods and photographed them.
My esteemed colleague in Germany, Harald Zoschke, comments: "My theory is that Bhut evolved from Fatalii (which, of course could very well come from Trinidad, brought home to Africa by returning slaves). Please take a look at the attached picture - a Bhut Jolokia and a Fatalii pod from my greenhouse. To me, they look like close relatives (and there's a Red Fatalii around, too). Now, what if Bhut is a Red Fatalii that trade ships brought from its home, Central Africa, to India, hundreds of years ago. And there, it just got cross-pollinated to receive the C. frutescens gene traces that Paul Bosland's DNA test revealed. Or maybe those genes were in the Fatalii already, which a DNA test could easily prove, providing evidence for my theory. Remember, besides C. chinense, Bhut's DNA includes 7% of C. frutescens. Fatalii could have picked this up from Malagueta, which had spread early in Africa, becoming pili-pili or peri-peri. Also, while Fatalii isn't quite as hot as Bhut, both share that intense "instant burn," as opposed to the Habanero's delayed burn. And as my pic #2 shows, both share the poor innards, with very few seeds. Who knows, maybe all three are very closely related."
My comment back is that in this particular instance, Harald's 'Bhut' certainly does resemble a 'Fatalii', but pod variations within a land race are common, and sometimes the pods on the same plant have different forms. See another pod shape of the 'Bhut' at right. This is because they are land races--adapted varieties that have been growing in the same geographic area for hundreds of years--and not recently bred-to-be-true varieties. The only way to really figure this out is to compare the DNA of all these varieties.
Posted by: Kelli Bergthold
on Sep 25, 2010
|Genetically engineered salmon (top) compared to natural salmon.
A Food and Drug Administration (FDA) panel will decide Monday, September 27 whether the first genetically engineered food animal proposed for public consumption will be safe to eat and safe for the environment. The fish in question is a salmon that can grow at twice the normal rate, making the journey from inland fish farm to the table twice as fast.
The salmon’s maker, Aqua Bounty Technologies, Inc., based out of Massachusetts, has said the gene inserted has not mutated over multiple generations of fish and does not harm to the animals. Based on recent taste test, Aqua Bounty claims the fish is similar in almost every way to natural salmon and tastes the same.
Aqua Bounty Chief Executive Officer Ronald Stotish told the FDA's panel that the fish could provide the "healthy kind of diet that Americans are used to.” Overfishing and increased demand have put a strain on many fish species in recent decades. Industrialization in the Northeast has seriously impacted the Atlantic salmon’s habitat, and most Atlantic salmon now comes from inland fish farms. Aqua Bounty has said it will sell its salmon eggs to fish farms in Canada and Panama, and eventually in the U.S., if the FDA panel grants approval.
How the public will react is not yet clear. Critics have voiced concerns over the amount of time allowed for testing the salmon, as well as concerns over how to label genetically engineered animals in supermarkets. Current FDA rules require special labels for altered food when there is a vast difference between natural and genetically modified food (most genetically engineered crops are not labeled).
Genetically engineered vegetables such as corn, rice, and peppers have been sold in markets since the early 1990’s.
Read more about the controversy surrounding genetically engineered salmon here.
Posted by: Kelli Bergthold
on Sep 19, 2010
Pepper spray has a long history of being used for self defense against both humans and wild animals. It’s an effective, non-lethal weapon that can keep people safe without having to resort to brute force. The active ingredient in pepper spray is oleoresin capsicum, which is a wax-like resin extracted from finely ground capsicum converted into an aerosol. The most common uses of pepper spray are against dogs and bears, which are known to attack humans and domestic animals. In Alaska, for instance, it’s common to take a can of pepper spray with on walks and other outdoor excursions just in case. In Coyote Country in the Southwestern United States, residents rely on pepper spray to protect their children and pets from hungry critters.
Now, fishermen along the Tasmanian coast in the South Pacific are trying out pepper spray on aggressive bull seals. Dangerous seal encounters are a recent phenomenon; in the past decade, as competition for food lures the animals closer to shore, aggressive bull seals are becoming a very real risk.
"People have been bowled over, literally, by the seals trying to charge past them. Divers have been nipped, they've had their fins nipped, they've been dragged underwater," says Pheroze Jungalwalla from the Tasmanian Salmonoid Growers Association.
To counter-act the attacks, the state government is encouraging fishermen to carry pepper spray. Fishermen are first trained in the use of pepper spray to prevent accidental injury. There are doubts whether pepper spray will really work against a two-ton bull seal, but it’s a possible alternative to shooting aggressive animals that are being driven into dangerous encounters by a lack of other food sources.
ABC News: Peppered Seal the New Fish Farm Defense
Posted by: Lois Manno
on Sep 12, 2010
A study in the journal Cancer Research appears to link capsaicin, a component of chili peppers, to skin cancer. This is a misinterpretation of the data, according to SuperSite Publisher Dave DeWitt, international authority on chili peppers and author of more than forty books about peppers, including The Healing Powers of Peppers. The study was focused specifically on the topical application of capsaicin, not on chili peppers as food. To quote the study itself, “capsaicin alone does not act as a carcinogen.”
Toxic Chemicals Caused Tumors, Not Capsaicin
Researchers at The Hormel Institute, University of Minnesota, treated the skin of mice with a mixture of TPA and DMBA, two powerful and highly toxic tumor-producing chemicals. The mice were virtually guaranteed to develop skin cancer. Some were treated with a mixture of the chemicals plus capsaicin, and some were treated with capsaicin only.
While study results indicated that combining capsaicin with the chemicals “might promote cancer cell survival,” the report clearly stated that the control group of mice treated only with capsaicin “…did not induce any skin tumors…” In addition, the study repeatedly cited other research studies in which the anti-cancer properties of capsaicin were solidly demonstrated. A link to the full article can be found here.
Posted by: Dave DeWitt
on Sep 02, 2010
Food history is a relatively new scholarly discipline, going back only about thirty years. It evolved from two seemingly disparate human endeavors, cooking and recording general history. The late food historian Karen Hess observed in 1981: “Few scholars are cooks—and fewer cooks scholars. Perhaps this accounts for the fact that no other aspect of human endeavor has been so neglected by historians as home cooking.” And not only has home cooking been neglected as a subject for historians, so have the history of food ingredients, inns and restaurants, food philosophy, and food in culture—until the last three decades.
Before then, accounts of culinary subjects were “regarded as relevant only to a kind of anthropology of ceremony,” in the words of Paul Freedman, editor of Food: The History of Taste. He goes on to point out that the history of cuisine had been viewed as part of the history of fashion, “hence of frivolity.” In other words, not a serious subject for a historian to explore. But how that has changed! The turning point seems to be the publication of Food in History by Reay Tannahill in 1973. It was a bestseller then and is still in print and in the revised and expanded edition published in 1988, Tannahill commented: “When the idea of Food in History first occurred to me, I was mystified by the fact that no one had already written such a book.” Indeed, The New York Times book reviewer observed: “Here at last is what may serve as the first textbook for what should become a new sub-discipline; call it Alimentary History I.” Tannahill continued, “And it came to pass. Since 1973 there has been unprecedented academic interest in the subject and a spate of books on different aspects of it.” And whether you call it alimentary history, food history, or cooking history, for me it is completely fascinating.
In Savage Barbecue:Race, Culture, and the Invention of America's First Food, Andrew Warnes searches for the origin of barbecue and is alternately overly scholarly and very interesting, especially when he finds great quotes, like this one from journalist David Dudley: "Barbecue's appeal isn't hard to fathom and may explain why barbecue cookery seems such a Neanderthal corner of modern gastronomy. It elegantly embraces several stereotypically Guy Things: fire building, beast slaughtering, fiddling with grubby mechanical objects, expensive gear fetishes, afternoon-long beer drinking, and, of course, great heaps of greasy meat at the end of the day. Top this off with the frisson of ritual tribal warfare and you've got the mother of all male pastimes."
Another scholar, Richard Wrangham, in Catching Fire, tracks the origin of cooking over fire back to Homo erectus, the immediate precursor of Homo sapiens, some 1.8 million years ago. This was about the time mankind first controlled fire, and he notes: "Effects of cooking include extra energy, softer food, fireside meals, and a more predictably food supply during periods of scarcity. Cooking would therefore be expected to increase survival, especially of the vulnerable young.
Both books are highly recommended but with a warning that they tend to be quite academic in places. Warnes is a Lecturer in American Literature and Culture at Leeds University in England and Wrangham is the Ruth Moore Professor of Biological Anthropology at Harvard University.
Posted by: Kelli Bergthold
on Aug 22, 2010
Chile peppers are hot, and we love them for it! From mild bell peppers to the insanely hot Bhut Jolokia, peppers can have an incredible heat range. But have you ever wondered why our favorite chile peppers are so hot? Join an American ecologist, his weary team of graduate assistants and scientists, and a curious journalist as they trek through the jungles and deserts of Bolivia in search of the answer.
Read the article from the Smithsonian Magazine by clicking here!
Posted by: Dave DeWitt
on Jul 15, 2010
Several varieties of chile pepper seeds, including 'Wenk's Yellow Hots', 'Pico de Gallo', and the "unpredictably hot" 'San Juan Tsiles' have arrived at the so-called "doomsday vault" at the Svalbard Global Seed Vault located on the Norwegian island of Spitsbergen near the town of Longyearbyen in the remote Arctic. Svalbard has what scientists describe as the most diverse repository of crop seeds and is a safeguard against war, natural disasters, or diseases that could wipe out food crops. More likely, it will be frequently accessed when genebanks lose samples due to mismanagement, accident, equipment failures, or funding cuts. The seeds are stored in four-ply sealed envelopes, then placed into plastic tote containers on metal shelving racks. The storage rooms are kept at −18 degrees C. (-0.4 F). The low temperature and limited access to oxygen will ensure low metabolic activity and delay seed aging. The permafrost surrounding the facility will help maintain the low temperature of the seeds if the electricity supply should fail.
on Jun 23, 2010
I attempt to use organic techniques in the garden whenever possible, although I'm not a True Believer in the classic sense of the term. One thing I do dislike are chemical herbicides like RoundUp, but I occasionally have used it when the weed situation has gotten out of control and I'm really busy with other things. No more. I read that enhanced vinegar--really just 10 percent acetic acid, made from grain alcohol, not glacial acetic acid, desiccates the weeds, drying them out until they die. And guess what? It works really, really well on every weed I sprayed it on. It's made by Soil Mender Products in Tulia, Texas, and you can buy it here.