Yes my friend. Hot sauce for just the volcanic heat have
no place in my larder. Pretty much my test is on a hard cooked egg. If it obscures the egg flavor ( which I can eat unadulterated ) it’s too strong. At least as a condiment. During my childhood the only hot sauce in my parents was Tabasco.
I bet 50 years later it is still in the cupboard!
oh, you bet! Tabasco for fried eggs, grits and raw oysters!
laissez le bon temps roulerre!
Now I want them to do one, but showing the difference chewing your food makes to bean fartiness! 
Hmm. Given that the pureed beans spiked with the Beano enzyme were less farty than everything else my gut feeling is that you’re on to something here.
After all chewing your food is a lot like pureeing it and saliva comes with enzymes that break down polysaccharides like starch.
So the first thing to check could be whether saliva does the trick on oligosaccharides? Bueller? @chenille? Anyone?
Clearly, further study is needed.
Two other points (each with a sub point).
Further studies should include peas. Anecdotal evidence suggests that liberal amounts of thyme make pea soup less gassy.
And more tasty, but that’s an established fact as far as I am concerned.
Another bit of anecdotal evidence around pea soup is that more people are willing to try my pea soup when I call it vegetable soup. As there are carrots and potatoes and fresh herbs and whatever is at hand to make vegetable stock and usually two types of peas I feel that I’m somewhat entitled to get away with this.
Farts. I feel less guilty about them since I’ve learned that technically they are not emitted by me but by the bacteria in me. If that isn’t plausible deniability then what is.
However, one of my personal guidelines about food is that anything that gives me actual pain going in, being in, or going out again is not for me.
Anyone remember science fiction stories from the time before it emerged how vitally important the gut biome is for our very survival? All those Moon colonies and space stations where they took the chance to get rid of all those nasty microbes living on and in us, and nobody ever got sick again? Yeah, that would have went well.
Let’s face it, technically we are just biofermenters on legs, providing a cozy habitat for far more cells than our bodies are made of.
Why, for an outside observer, say a lifeform not based on carbon, it might look like our bacteria are the apex lifeform on this planet.
I’d be interested in what makes Jerusalem Artichokes so damn gassy, because I had colic from so much gas.
Wait, are you saying that the cook should spit in the pot?
(
if needed)
They do that anyway.
Are you serious or joking?
And here I was thinking I’d like to try your pea soup.
Vegetable soup, please.
Saliva only has amylase, which works to break the glucose chain in starch into pieces of two or three (maltose and maltotriose). It won’t work on other links…for instance the oligosaccharides in beans, which contain odd sugars like galactose and raffinose instead. That’s why they’re left for the gut bacteria.
It feels kind of unfair to treat so many different types of prokaryotes as one “lifeform”. For the record, though, by mass the dominant group are apparently vascular plants, with prokaryotes a distant second.
Does the gut bacteria have an easier time if the food is macerated prior to swallowing, though? Anecdotally, I assume very much yes, but haven’t looked up any technical sources yet. No pressure, either, you’re not my intern Just wondering if someone might know off the top of their head.
So, I get gas in the form of burps after eating uncooked cucumber. Curious if the same product would help with that?
That’s why I don’t like most Belgian beer (she says, while drinking a La Chouffe).
Whew. Better hope that guy doesn’t fart. Talk about your “gas giants.”
Bachelor style reruns.
Pork loin from grill a few days ago. Last of the sprouts, last of a red cabbage.
