Thursday, November 21, 2013

Capsaicin, the chemical that makes peppers hot, is not water-soluble but is alcohol-soluble. If you eat a pepper that's too hot, take a swig of alcohol...now def need alcohol with mexican

Ranch seasoning in greek yogurt and with some carrots and broccoli.
Ranch seasoning in greek yogurt and with some carrots and broccoli.
Click here to download
Capsaicin, the chemical that makes peppers hot, is not water-soluble but is alcohol-soluble. If you eat a pepper that's too hot, take a swig of alcohol...now def need alcohol with mexican
Capsaicin, the chemical that makes peppers hot, is not water-soluble but is alcohol-soluble. If you eat a pepper that's too hot, take a swig of alcohol...now def need alcohol with mexican
Click here to download

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