As this is a science forum - I feel an overwhelming urge to be pedantic

Thorns are modified branches or stems
Prickles are extensions of the plant cortex and epidermis.

Roses don't have thorns - they have prickles

Chillies don't have capsaicin. Capsaicin has chillies.

Naga Nip chutney - combines chillies and whisky

http://www.chillilicious.co.uk/

Having lived in New Mexico for many years, (no longer there) I can vouch for the greatest of their green chilies. I'm going through withdrawal of not have any fresh green chilies from Hatch. See link below and first recipe especially, but all are good. This is topnotch stuff. Anyway, I was an addict for many years.


green-chile-recipe_n_2599667.html

Every Rose has it's prickle
Just like every stream has it's ripple
Just like every cowboy strokes his long hard pickle
Every Rose has it's prickle...

genus Capsicum


record holder...is

https://en.wikipedia.org/wiki/Carolina_Reaper





https://en.wikipedia.org/wiki/Scoville_scale



855,000 – 2,480,000
Dragon's Breath[13],Carolina Reaper, Komodo Dragon Chili Pepper,[14] Trinidad Moruga Scorpion,[15] Naga Viper pepper,[16][17] Infinity Chilli,[18] Naga Morich, Bhut jolokia (ghost pepper),[19][20] Trinidad Scorpion Butch T pepper,[21] Bedfordshire Super Naga,[22] Spanish Naga Chili,[23]
350,000 – 580,000 Red Savina habanero[17][24][25]
100,000 – 350,000 Habanero chili,[3][26] Scotch bonnet pepper,[26] Datil pepper, Rocoto, Madame Jeanette, Peruvian White Habanero,[27] Jamaican hot pepper,[26] Fatalii[28] Wiri Wiri,[29] Bird's eye chili[30]
50,000 – 100,000 Malagueta pepper,[30] Chiltepin pepper, Piri piri, Pequin pepper,[30] Siling Labuyo, Capsicum Apache
30,000 – 50,000 Guntur chilli, Cayenne pepper, Ají pepper,[30] Tabasco pepper, Capsicum chinense
10,000 – 30,000 Byadgi chilli, Serrano pepper, Peter pepper, Chile de árbol, Aleppo pepper, Cheongyang chili pepper, Peperoncino
3,500 – 10,000 Guajillo pepper, 'Fresno Chili' pepper, Jalapeño, wax[31] (e.g. Hungarian wax pepper)
1,000 – 3,500 Anaheim pepper, Pasilla pepper, Peppadew, poblano (or ancho),[32] Poblano verde,[31] Rocotillo pepper, Espelette pepper
100 – 1,000 Banana pepper, Cubanelle, paprika,[32] Pimento
0 Bell pepper[33][34]

record challenged by
https://en.wikipedia.org/wiki/Dragon..._(chili_pepper)




http://myfirstclasslife.com/10-hotte.../?singlepage=1


You can have everything above 50000 but dont count me in. (unless you try it and do not need firefighters' assistance for at least 2-3 min. Because you know all these start innocent nice when you bite and then a little later...)

Chilli con carne is not about the chilli or the carne. It's about the red wine that goes in it. That's what makes the dish, ironically enough. Carry on.

Edit: I seem to recall Chezlaw mentioning the virtues of chillies combined with red wine. Well, there it is in chilli con carne.

The nature of exams is to be stylized. What that says about reality, I'm not sure. All exams are stylized.

I can't take the blame/credit as I mean them them being separate. In the same dish is very different.

I made my patented Garlic Butter Bean chilli this week and it came out perfect (which is very rare).

My friend had a large bowl of it and the perfection was illustrated by her rushing to cover it with yogurt, grabbing a beer and then sitting there hi-cupping and sweating while absolutely loving every morsel.

Chilli heat isn't as consistent as some might think. I've had the Komodo Dragon (they're sold by a major supermarket in the UK) and they were not as evil as they should be. That is most likely because they were mild end of the spectrum for that chilli.

I think it's partly down to when they're picked. For example, I've grown Dorset Naga's

and within a week or so they went from nothing -> hot -> viciously hot -> to the point that I was too scared to taste even a tiny bit raw.

What else do you grow, Chez?

This is absolutely true, and I think this is a sign that God wants us to have excitement in our lives.

When I lived in places that had things necessary for life, such as water, I gardened. Some of it comes down to the plant being heat and/or water stressed. Neglect is rewarded. Some of it seems to just be random variation.

Recently I was able to sample an IPA that deserves a post. Brewed by Gunwhale Brewing, from Costa Mesa, CA it has the great name of Ball Bait IPA. This is an excellent IPA (West Coast IPA?) by my standards, with a very pleasant aroma that is not too overpowering and the just right combination of citrus and piney flavor I love in an IPA, with a quality finish. Highly recommended. See link below, I think this is a fairly new brewery, having opened their taproom/brewery in early 2016.

gunwhale ales

An excellent beer to wash down a chili infested meal. Once again, USA #1.

Dark Integers by Greg Egan:

http://will.tip.dhappy.org/blog/Porn...0Integers.html

A true academic, and bitcoin millionaire dressed in rags ran after me on the streets of South Kensington this evening, just to tell me about it.

USA #1 in football. Wins Gold Cup over Jamaica.


united-states-in-gold-cup-win-over-jamaica

London is a fun town, no?

I stayed one night at the Holiday Inn on Kensington Road. I had to do some hotel shuffling in London while there for reasons that I can't divulge. With better planning my next visit will be more sedate in that respect.

Last day of summer with my youngest. We watched a lot of TV/videos because we are lazy. He takes after me, because his general take on impressive "got talent" and other videos was "their time would be better spent working on their dicking technique."

That is an example of a Turing AI sentience test question the computer would likely fail to get the meaning. Problem is some humans would fail too lol.

Speaking of Turing tests i am thinking a way to defeat a computer that has access to all the internet but is not in human form yet (ie android) is to ask them to perform a set of dexterity tests with fingers, hands etc and describe the feeling/sensations etc. Trolling attempts would be interesting to consider if they will persist as indicators or be quickly simulated due to heavy trolling worldwide that computers can read and learn from. You see people we give AI the keys so easily with what we do right now to each other lol. Sexual and social experiments or complicated jokes of that nature with more than one subject could confuse the computer too. What else can we try that is not documented online properly but all humans tend to understand?

My son and I would probably fail such a turing test.

I'm not entirely sure whether he is better or worse than I am. Probably a push.

What test are you thinking of? I am imagining some mixture of fingers crossing pulling etc that probably have universal descriptions in sensation but the computer has no clue what to say because typically nobody ever does such things online and talks about them.

Like for example i try to put all my fingers one after the other ( i mean one finger above another finger's nail etc all 5 ). Then i look at my wrist from the inside and see my veins nerves tendons etc become pronounced more visible. Then i start moving one of the fingers and describe the changes i observe in my wrist. Would a computer put this into description as well?

Basically imagine what set of things all or over 90% of humans know and can relate to but computers (eg like Watson) wouldn't and internet doesnt list/document them in a way that computers can learn from by reading everything ever released online. We do not necessarily end this by talking them here just listing possible categories.

Hi friends,

I have a physics question that I've often wondered about. If I put cold water in my kettle and boil it, it goes through a stage of simmering, with small bubbles, before it starts boiling in earnest with big steam bubbles. But when the water is already hot, but not bubbling at all, it skips the simmering stage and goes straight to big-bubble boiling. Why is it so?

Gases dissolved in water would also initially come out while approaching boiling point (degasification). Then come mostly real vapor bubbles. Also solubility of O2 in water depends on temperature.

So when reboiling from still high temperatures you have mostly vapor bubbles now with less dissolved amounts of other gases. Of course in reality you must have also vapor in the bubbles before the big bubble phase as you are warming it (i mean before it becomes very active). But you have lost some air and other gases if recently boiled.

https://www.thoughtco.com/what-are-t...-water-4109061

Turning test question; how does it feel when you crack your knuckles?