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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

Anna


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       Volume I - October 13, 2006


Leaning on Meat? Fess Up Here

Wow! That steak looks soooo good.



Well get to the meat later but first let's look at the poll results from our last issue. We tested your knowledge by asking you which of many peppers were the "spicy hottest" to taste.

As you'll see below, you and your fellow Cook'n Club members are pretty well educated.

First, lets look at the run down of the hottest peppers from the top to the bottom of the scale as rated in Scoville (capsaicin) heat units:

  • Habanero - 100K-300K
  • Scotch Bonnet - 100K-250K
  • Jamaican Hot - 100K-200K
  • Thai - 50K-100K
  • Cayenne - 30K-50K
  • Serrano - 10K-23K Mexico
  • Wax - 5K-10K Mexico
  • Jalapeno - 2.5K-5K
  • Rocotillo - 1.5K-2.5K
  • Poblano - 1K-1.5K
  • New Mexico - 500-1,000
  • Pepperoncini - 100-500
  • Bell Pepper 0
  • Sweet Italian 0
And for your further education, pure Capsaicin - 16 Million!!

Now here's what we listed in our poll question and here are the results:

  • 76% chose Habanero
  • 12% chose Scotch Bonnet
  • 8% chose Serrano
  • 4% chose Jalapeno
  • No one chose Jamaican Hot or Cayenne


Now on to the "meat" of this weeks question:


Cook'n Clubbers Want To Know
How many meals per week do you eat that contain beef?

I never eat beef
Don't know but very seldom
1 to 3
3 to 5
5 to 7
7 or more





In next weeks issue we'll let you know the ramifications of your answer as related to your health.


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