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Chile

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Baby’s First Flight
From travelblog.org


Hello all I just now arrived in Santiago Chile The flight out of Dallas took about 10 hours. Oh my goodness it39s amazing my parents and I didn39t get lost when they were dropping me off at the DFW airport. It39s HUGE We went to terminal D where apparently all of the international flights take place. My dad paid a guy to take my bags thank goodness because they were SUPER heavy. Whe


So after 18 hr flight and dog shit Iberian food have landed in a warm sunny Santiago. flew over the Andes and first impressions….WOW. was amazing view but they look very brown. not how I imagined at all. I guess that being half way up Chile Santiago is nearer to the desert. note to self. pay more attention in Georgraphy classes. many ways to get to town from airport . Licenced taxi very exp

CHILEPATAGONIA AND CAPE HORN
From travelblog.org


Puerto Montt is basically the gateway to Patagonia the beautiful and rugged wilderness lands of Chile. We arrived in port on a cool and rainy Sunday and went with Les and Inge in their private van for a drive into the Lake District. The symmetrical Osorno Volcano was hidden under a layer of storm clouds. We took a hike in a rain forest next to a raging river. We happened upon a handicraft market


Chile peppers add a special flavorful dimension to cooking. Not only just the heat and spice, but a variety of flavor sensation too!

When you visit the grocery market today, you’ll find more variety of chile peppers than ever. Some peppers are more on the mild side and other chili peppers pack enough wallop of heat, they can take your breath away.

There’s actually an somewhat standard and commonly used method to rate the heat level of chili peppers. Although you may not see these ratings on display at the supermarket, “Scoville Units” are a useful way to classify the various levels of heat from one variety of chile pepper to another.

The Scoville method was developed almost 100 years ago by Wilbur Scoville, a pharmacist,  in 1912. Originally, the method employed human tasters to determine by how much an extract of a pepper’s pungency would have to be diluted by sweetened water to neutralize the sensation of heat from the chile peppers on the tongue.

Today, a more modern process is used called “High Performance Liquid Chromotography” (or HPLC) which measures the amount of capsaicinoids (capsaicin) in parts per million. Capsaicin is the compound found in chiles that is responsible for the heat.