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Message: [QUOTE="SVCBeercats, post: 2270091, member: 7874"] I cook a lot of Indian, Mexican, Thai, and Cajun. [COLOR=#0000ff] [B]We have very similar palates, unfortunately my wife does not like Indian. I only cook Mexican and Cajun but I like to eat low test Thai.[/B][/COLOR] I do every so often eat a whole habanero. [B][COLOR=#4d4dff]OK! See maybe our palates are not the same.[/COLOR][/B] That's an experience, which is why there's a word for one who's done it: chilero. [COLOR=#4d4dff][B]I have another word for this.[/B] [/COLOR];) The first time I did this, it was a homegrown pepper, from a plant that only yielded one fruit. I bit a little off the end of it, it didn't seem too bad, so bit off up to the stem. Evidently I hadn't gotten any ribs in the first bite, because my whole world went kind of orange due to the pain in my mouth. I had lined up bread, yogurt, cream cheese, milk, and crackers before I went into this endeavor. Nothing worked. I finally took a big mouthful of ice water. That helped my mouth, but not my lips. So I spend six minutes standing over the sink, taking mouthfuls of water and dribbling it out over my burned lips. [B][COLOR=#4d4dff]What about this experience caused you to what to continue for the next 5 years?[/COLOR][/B] :rolleyes: I've done this probably every five years since, but always with store-bought peppers, which aren't nearly as hot. Still painful, but not like that first one. [B][COLOR=#4d4dff]Capsaicin binds to a special class of receptor primarily on the tongue. After capsaicin binds to this receptor, a sensory neuron sends a signal indicating the presence of a heat stimulus. This receptor is a thermo-receptor for the detection of heat, thus the burning sensation. In some cultures, Mexican for sure, mothers give their children at an early age chili powder mixed with sugar. Over the years this has the effect of destroying or damaging many of their thermo-receptors. Thus they are able to eat spicier foods without as much pain ... and crying. :oops: So over 5 years of habanero munching your have established a great tolerance albeit with many more damaged or dead thermo-receptors. I may be wrong but I don't think so.[/COLOR][/B] BTW, for some reason, habs do not burn on the way out, so most of my sauces are hab-based. [COLOR=#4d4dff][B]Hey! Thanks for sharing![/B] [/COLOR]:eek: [/QUOTE]

Verification: First name of men's bb coach