Text 2370, 72 rader
Skriven 2006-06-21 11:40:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: old influences 855
==========================
 ML> Because the mechanisms differ doesn't necessarily mean that
 ML> the effect is different. I'll admit that I haven't read the
 ML> cites (back to slow dialup, you know) .. 
 DS> I don't understand what you mean here.  Birds don't react to
 DS> capsaicin the same way we do because they are physically unable
 DS> to feel any effect at all.  I don't think it's a question of
 DS> comparable sensitivity.

I don't see that the lack of a particular mechanism implies
the lack of any mechanism. I don't know about bird taste buds,
but it's entirely possible the entire system is different
from ours. Certainly other families of animals have other
ways of relating to stimuli such as capsaicin. The claim is
made that it bothers at least some species of insect, for
example, while obviously posing no problem for others.

As I have good wireless today, I poked around a bit ... the
sources I see wiggle about a bit - the dreaded Wiki says up
top that "birds are generally not sensitive to capsaicinoids"
(one wonders about the specifics) and later on more firmly
"birds are unaffected by capsaicin." Straightdope.com (in an
interesting article that mostly supports your view) opines
that birds are between 20x and 200x less sensitive than
mammals, which leads me to believe that there's more to the
story, as an absolute lack of the pathways in question
would lead to a more extreme result.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Marinated Mushrooms And Onions
 Categories: Chileheads, Mushrooms, Pickles
      Yield: 4 servings

     12 oz Button mushrooms, cleaned
           And stemmed
    1/3 c  Olive oil
    1/3 c  Balsamic vinegar
      3    Minced garlic cloves
      1 ts Crushed red pepper (or to
           Taste)
    1/4 ts Mexican oregano
           Salt and pepper
      1 lg Spanish onion, sliced into
           Rings
           Red and green pepper
           Flowers

  This is a great do ahead recipe that is sure to thrill all of the
  mushroom fans in your life. Not only can you make these far in
  advance, they actually taste better if they marinate for a few days.

  Place the mushrooms in a flat serving dish. Place the rest of the
  ingredients, except the red and green pepper flowers into a small
  heavy saucepan. Bring the ingredients to a boil and cook until the
  onions soften. Pour the marinade over the mushrooms and arrange the
  onion slices around the mushrooms attractively. Let the mushrooms
  marinate at room temperature for 4 hours, stirring frequently.
  Refrigerate for at least 24 hours.

  Garnish with red and green pepper flowers.

  Judy "MsChile" Howle; Flavors of the South; Recipes for "heat lovers";
  Chileheads Mailing List

  Format by Dave Drum - 18 December 98
  FROM: Uncle Dirty Dave's Kitchen

MMMMM

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