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Hi ChileHeads (& future chileheads),<br>
<br>
For anytime after this buy up to the 2004 buy and beyond, Allenlee
Pierce, my son, set up a site Friday, 9/19/03 (with freeware) that will
help keep track of your orders:<br>
Bay Area Red Savinas by Art Pierce <a class="moz-txt-link-freetext"
href="http://www.allenlee.com/hotshop/">http://www.allenlee.com/hotshop/</a><br>
You'll still need to mail me a check at my address below.<br>
<br>
~~~<br>
<br>
Warning: Jalapenos are about 5K-50K Scoville Units hot; red savinas are
about 300K-500K S. U. hot.<br>
<a class="moz-txt-link-freetext" href="http://216.239.53.104/search?q=cache:tvEWWR4mnkIJ:easyweb.easynet.co.uk/~gcaselton/chile/scoville.html+%22scoville+units%22&hl=en&ie=UTF-8">http://216.239.53.104/search?q=cache:tvEWWR4mnkIJ:easyweb.easynet.co.uk/~gcaselton/chile/scoville.html+%22scoville+units%22&hl=en&ie=UTF-8</a><br>
<a class="moz-txt-link-freetext" href="http://www.chilepepperinstitute.org/">http://www.chilepepperinstitute.org/</a><br>
<a class="moz-txt-link-freetext" href="http://www.viable-herbal.com/herbdesc/1capsicu.htm">http://www.viable-herbal.com/herbdesc/1capsicu.htm</a><br>
<a class="moz-txt-link-freetext" href="http://www-ang.kfunigraz.ac.at/~katzer/engl/generic_frame.html?Caps_fru.html">http://www-ang.kfunigraz.ac.at/~katzer/engl/generic_frame.html?Caps_fru.html</a><br>
<a class="moz-txt-link-freetext" href="http://www.siu.edu/~ebl/leaflets/peppers.htm">http://www.siu.edu/~ebl/leaflets/peppers.htm</a><br>
<br>
The hot sensation will (start to) go away on its own in 10 to 30
minutes, depending on your unique individualness. It takes about 3<br>
months of daily chile eating to build up a decent tolerance to the
capsaicins <= the hot of chiles. (Let your tolerance lapse and even<br>
mild hot sauce will be "strike" you as mildly hot.)<br>
<br>
Capsaicins are soluble in alcohol and lipids (oils or fats), but not
water. So booze is sort of ok for pain relief, but milk, cheese<br>
and cream have the requisite lipids AND also, their casein protein is
attracted to the same pain receptors as the capsaicins. So after<br>
the capsaicin is lifted off the pain receptors by dissolving into the
lipids, the casein blocks some of the pain receptor sites so the<br>
dissolved capsaicins cannot re-attack. (I prefer vanilla Haagen-Dazs.) <br>
<br>
<b>If any of you people at SGI, Inktomi, Raycer - or elsewhere - don't
want to hear about these annual buys in the future,<br>
let me know and I'll take you off this email list.<br>
<br>
</b>Better yet, if 2 or more at SGI - or elsewhere - do want red
savinas, please get one person to handle it<br>
& I'll get the red savinas to you through that person.<br>
<br>
~~~<br>
<br>
On a hard drive crash, I lost my lists of past red savina buyers in
1998=>2001, so please forward this email or tell all your chilehead
or potential<br>
chilehead friends about this annual red savina buy (especially those of
us in Northern California).<br>
<br>
~~~<br>
<br>
The buy and pick-up:<br>
<br>
5-lb. boxes at $15/box. They are charging me $10/5-lb. box. The $1/lb.
difference will be for trucking expenses and the remainder will<br>
go to the 501(c)(3) nonprofit: California Grey Bears. If you wish,
they'll send you a form saying how much you gave to them - that<br>
extra $1/lb. - for your IRS tax deduction. Coordinate through our
office manager, Pat Brown. She's at 831.479.1055. California Grey<br>
Bears is listed at Guidestar:<br>
<u><a
href="http://www.guidestar.org/controller/searchResults.gs?action_gsReport=1">http://www.guidestar.org/controller/searchResults.gs?action_gsReport=1</a>&npoId=173177</u><br>
<br>
Let me know how many 5# boxes you want.<br>
<br>
People who want less than 5 lbs. can get with friends and get a total
of 5 lbs together or contact Scott Ashkenaz or me and we'll try<br>
to accommodate you: first come, first serve. Flash Gordon, you're
already first - and only, so far - in this sub-5# group.<br>
<br>
Send checks to me at:<br>
Art Pierce<br>
714 Almond Drive<br>
Watsonville, CA 95076-3608<br>
831.724.7204<br>
<br>
Time for pick-up will be set after all orders are in & paid for.
It's beginning to look like pick up will be Sa/Su, 10/18 & 10/19,<br>
but will back it off to Sa/Su, 10/25 & 10/26, if there's a flurry
of last minute responses to this <u>last</u> email. If a weekend isn't<br>
convenient for you, you can come to Grey Bears 8:30 AM - 3:30 PM,
Monday through Friday, Lynn Francis, executive director will take<br>
care of you. <br>
<br>
Pick up will be at the middle cooler at California Grey Bears:<br>
2710 Chanticleer Ave.<br>
Santa Cruz, CA<br>
95065-1812<br>
Location Map:<br>
<u><a href="http://www.mapquest.com/maps/map.adp?addtohistory=">http://www.mapquest.com/maps/map.adp?addtohistory=</a>&country=US&address=2710+Chanticleer&city=&state=&zipcode=95065&submit.x=0&submit.y=0</u><br>
<br>
People for whom Santa Cruz, CA is inconvenient or impossible: I can
also Airborne Express (used to be least expensive - I don't know<br>
if their prices went up along with their recent DHL merger) you
overnight; you do the research and add that to the $15/box.<br>
<u><a class="moz-txt-link-freetext" href="http://www.airborne.com/home/home.asp">http://www.airborne.com/home/home.asp</a></u><br>
<br>
~~~<br>
<br>
I am using the SpamArrest Challenge/Response email filtering software
system, so if you respond by email, for the first time only: you'll have<br>
to type in whatever the word is at their site in order to get your
email address on the approved list (mass spammers who send out<br>
2,500,000+ at a time don't have the time or software - yet - to
overcome individual challenge/responses. And no C/R s/w I know of<br>
automatically approves you as ok when I send email to you if you know
of C/R s/w that does, please tell me about it. I'm at:<br>
Art Pierce <<a href="mailto:pierces@cruzio.com">pierces@cruzio.com></a>
Or call me at: 831.724.7204. If I'm not home, leave your phone number
on my answering machine.<br>
<br>
~~~<br>
<br>
The following people are already in on this year's buy.<br>
<br>
Flash Gordon, MD, Thanks for your 1# order.<br>
<br>
Dan Laybourn, Thanks for your 5# order.<br>
<br>
Rob & Joni Rayment, Thanks for your 10# order.<br>
<br>
Allenlee Pierce, Thanks for your 25# order.<br>
<br>
Jack & Debi Curry (Prince of Wales Pub, San Mateo, CA), Thanks for
your 70# order.<br>
<br>
Scott Ashkenaz (& Roswitha Remling), Thanks for your 100# order.<br>
2135 Columbia St.<br>
Palo Alto, CA 94306-1233<br>
650.493.5531<br>
Try to make arrangements with Scott to pick up small orders &
orders <5#<br>
at his home, if you live near or north of Palo Alto.<br>
Scott & Rosvitha have a website with travel & Hotluck pictures:<br>
<a class="moz-txt-link-freetext" href="http://www.ashkeling.com/">http://www.ashkeling.com/</a><br>
<br>
I'm getting 5# for myself and one or two others unless I know ahead of
time that there are a lot of <5# orders<br>
that Scott can't accommodate; then I'll get more.<br>
<br>
Running total: 216 lbs. so far.<br>
<br>
Thanks,<br>
<br>
Art Pierce<br>
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