Wednesday, October 03, 2007

Chilli, chemicals and confusion

CHILLI DIP SPARKS RED ALERT

Forget abandoned luggage and forgotten packages, the latest security threat is small, red and very hot. The Guardian reports that when a noxious cloud sent shoppers running in panic on to the streets of London yesterday, emergency services feared the capital was under chemical attack. The Soho area was evacuated and sealed off and the Hazardous Area Response Team was sent in, wearing special breathing equipment. After locating the source at about 7pm, emergency crews smashed their way into the Thai Cottage restaurant in D'Arblay Street only to emerge with a 4kg pot of smouldering dried chillies.

According to the paper, "baffled chef Chalemchai Tangjariyapoon, who had been cooking a spicy dip, was amazed to find himself at the centre of the terror scare. 'We only cook it once a year - it's a spicy dip with extra hot chillies that are deliberately burned,' he said. 'To us it smells like burned chilli and it is slightly unusual. I can understand why people who weren't Thai would not know what it was but it doesn't smell like chemicals. I'm a bit confused.' [my emphasis]

Sue Wasboonma, the owner, said: "The smoke didn't go up into the sky because of the rain and the heavy air. It's the hottest thing we make. We are very proud of this dish. It is home-cooked and the customers love it."

In case any readers fancy causing a similar security scare, the Times prints the recipe for the offending dish.

[Guardian Wrap]

And my point?  Well, I wouldn't expect a Thai chef to necessarily be a wizz at chemistry...after all, I can't cook so well...but I'm not exactly sure what *chemicals* are supposed to smell like.  If odours are not chemicals then what are they?  Come to that - don't get me started on the natural chemicals/synthetic chemicals thing.  The whole idea of differentiation [usually relating to wholesomeness] on the basis of something being a so-called 'natural' chemical is a load of cack - as any half decent chemist would testify...or half decent Thai chef come to think of it.

</rant>