A group of Australians is seeking world record status for a new variety of chilli, a bright red pepper so potent that processing it for eating requires gas masks and protective chemical warfare-like clothing.Also, it looks like kangaroos may get their day in court.
The "Trinidad Scorpion Butch T" chilli, a mere 2.5 cm (1 inch) long, comes it at a fiery 1.46 million Scoville Heat Units (SHU) per chilli, according to testing by Melbourne firm EML Chemical == taking it well past the Naga Viper British Chilli, the current Guinness record-holder at 1.38 million SHU.
Tuesday, April 26, 2011
Australia in the news
Our mates down under may have achieved a new record with the “Trinidad Scorpion Butch T” chili pepper.
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Good grief, Charlie Brown, just what have you wrought by publishing that! Wron will be all over those quicker than you can say "spicy burrito"! If you open your door in the morning and find a smoldering set of clothes in front of the Tardis you have only yourself to blame.
ReplyDeleteThe word verification is "malition", wear it.
These word verifications are often eerily appropriate.
ReplyDelete"Animal rights" is leftie speak for "screw the unwashed masses in a rigged judicial system".
ReplyDeleteI once was the recipient of a kilo of pickled Congo Peppers from Trinidad. Illegal, but we did not know at the time. Eyes watered from fumes when exposed to it.
ReplyDeleteAlso like chilli on my peanut butter s'wiches. Haven't heard of these guys in Morriset - formerly famous as a rehab centre, now gone genteel:
http://www.mccl.com.au/
A bunch of kangaroos and bloody galahs already run the country.
Ah, my usually trustworthy Aussie translation thingy seems to have gone on a walkabout. What is "galahs" in seppoese?
ReplyDelete' "Galah" is also derogatory Australian slang, synonymous with 'fool' or 'idiot'. '
ReplyDeletehttp://en.wikipedia.org/wiki/Galah
Cockatoos are similar, can be very noisy and troublesome, attacking fruit trees and even stripping the outside of buildings.
Often said: ' Flamin' Galah '.
I can't say I'll ever try a pepper that registers at 1.46 million Scovilles, even though I like hot, spicy foods ("spicy" and "pepper-hot" are two different qualities IMO). As I age, jalapenos (can't be bothered with the tilde right now) and cayennes are about all I can manage, and those cooked, not fresh. Occasionally, on a whim, I'll go with the serrano.
ReplyDeletewv: hoteda, as it happens.
Sometimes one has to wonder why. But then again, why not?
ReplyDeleteAnything to beat the Brits.
I'm growing a regular bell, a poblano, a jalapeno, and one I never heard of before, a Fresno? It's a pretty thing. I don't eat most of them except lightly, as an added kick in other dishes. But my friends like getting them.
ReplyDelete