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Possibly MucusMan: The Human Hagfish!
Either that or I have a cold*.
I suspect the later, but am secretly hoping for the first.
* Before you ask, no, I haven't been to China, no my posts aren't infectious, no I don't have Coronavirus: I haven't even eaten Chinese food this year.
"I have no idea what I did, but I'm taking full credit for it." - ThisOldTony
AntiTwitter: @DalekDave is now a follower!
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Have you been to China?
Are your posts infectious?
Do you have the coronavirus?
Have you even eaten Chinese food this year?
Sorry, couldn't resist...
Hope you get better soon. ![Beer | [beer]](https://codeproject.global.ssl.fastly.net/script/Forums/Images/beer.gif)
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Quote: Have you been to China?
No. I've been to the China cupboard several times though, if that counts.
Quote: Are your posts infectious?
No, but some may induce nausea.
Quote: Do you have the coronavirus?
No, but you'll just have to take my word for that. Would I lie to you?
Quote: Have you even eaten Chinese food this year?
No. Herself failed her cholesterol test this year, so we are on a diet. 
"I have no idea what I did, but I'm taking full credit for it." - ThisOldTony
AntiTwitter: @DalekDave is now a follower!
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We 
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The nature of "sharing is caring" according to Herself ...
"I have no idea what I did, but I'm taking full credit for it." - ThisOldTony
AntiTwitter: @DalekDave is now a follower!
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I know, my wife got a new most significant number for her weight over Christmas.
So now I'm eating salad at work. 
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It's not as if my BMI is a problem: 24.5 is in the "Healthy Weight" area, though at the top end. But salads are as salads do - and worse I have to prepare them which means it's my fault if salad is boring.
"I have no idea what I did, but I'm taking full credit for it." - ThisOldTony
AntiTwitter: @DalekDave is now a follower!
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Well, mine is, according to the BMI that is.
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The worst part is when you've converted your mass to muscle, and still weigh the same....
Convincing "The Boss" you've actually gotten healthy is still an uphill struggle...
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Now that I've spent enough time with the GPLEX v1.2 code to get over how messy and unfactored it is I'm starting to find it really interesting.
There are shortest string optimizations, a weird partitioning FA minimization scheme, and anchor support.
But I have to unravel the mysteries of the code to access them. It's a treasure hunt.
Or at least that's how i'm looking at it now. At least I'm not frustrated by it anymore.
Real programmers use butterflies
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Eating sambal like ketchup and chilli's like tomatoes, growing jalapeno's in the Dutch soil, I did not see any harm in Maggi Noodles "mit Jalapeno-chili" (from Rewe, Germany).
Today I learned that not all Jalapeno's are equal. That was more than 20 minutes ago, and drank half a liter of milk since then. Still feels like I am sweating liquid fire. Did you know you can sweat inside your ears?
So, of course, I'll have to get more of those noodles tomorrow 
Bastard Programmer from Hell 
If you can't read my code, try converting it here[^]
"If you just follow the bacon Eddy, wherever it leads you, then you won't have to think about politics." -- Some Bell.
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the milk is really only effective if taken before. (and too much will give/worsten the sh*ts)
alcohol is effective after, but be careful not to overdo and end up with another predicament.
not being smart, the hotness of chili is mostly in the oil of the seed/flesh - taken before the milk the milk just runs off it where it coats the food/taste receptors. The ethanol in alcohol though can penetrate and lift the oils. another alternative would be soap.
best solution: leave the milk in the fridge, enjoy the chili.
after many otherwise intelligent sounding suggestions that achieved nothing the nice folks at Technet said the only solution was to low level format my hard disk then reinstall my signature. Sadly, this still didn't fix the issue!
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That sounds a bit counter intuitive; you don't throw alcohol on a fire 
Tx for the tips.
Bastard Programmer from Hell
If you can't read my code, try converting it here[^]
"If you just follow the bacon Eddy, wherever it leads you, then you won't have to think about politics." -- Some Bell.
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It's difficult to find truly spicy food in NL; it's not to the majority Dutch taste. Stuff labelled as "pikante" barely tickles my tongue.
I can't even find a chilli powder with a decent kick to it, so we grew our own, too -- but hot as the hobs as Hell, these were.
I wanna be a eunuchs developer! Pass me a bread knife!
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try a turkish shop, they have good chillis in germany
but you have to politelly ask for the "other" chilli, that are usually only sold to other turkish people
M.D.V.
If something has a solution... Why do we have to worry about?. If it has no solution... For what reason do we have to worry about?
Help me to understand what I'm saying, and I'll explain it better to you
Rating helpful answers is nice, but saying thanks can be even nicer.
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Mark_Wallace wrote: It's difficult to find truly spicy food in NL; it's not to the majority Dutch taste. Stuff labelled as "pikante" barely tickles my tongue.
Is that right? I had my first super-hot meal, one that I found difficult to eat, in the Netherlands.
Certainly, the restaurant didn't present itself as a traditional Dutch one, but as Indonesian. Yet I was under the impression that Indonesian cuisine has crept into the national Dutch one - and also that the original Indonesian stuff is quite well known in the restaurant business. Isn't that so?
My first taste shock was more that 35 years ago, so maybe it has been watered out today. Later, I was for 19 years married to a girl whose father was Dutch, and her Dutch relatives certainly knew to find what I would describe as "well spiced" food. Maybe they were not representative for the Netherlands.
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You can gauge the majority diet of a country by simply looking at what supermarket shelves are mainly stocked with, and spicy barely gets a look-in.
Restaurants in the big three cities (Amsterdam, Rotterdam, and Den Haag) also cater for remarkably large non-Dutch populations, so they have more adventurous foods alongside the sausage and mashed-potatoes-with-veg-mixed-in staples.
When my daughter's class took a trip to Italy, she was over the moon with the variety of food, and the vivid flavours, but her Dutch classmates still stuck with cheese sandwiches (two slices of bread, one of cheese) for lunch, and within a week they were all pining for stampot[^]. She thought they were all insane.
I have to say that she may be right -- on a diet like that, I'd go insane pretty damned quick, too.
I wanna be a eunuchs developer! Pass me a bread knife!
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Maybe you should ask CodeProject member Jalapeno Bob for advice 
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YEP... I defo knew you can sweat inside your ears.
I started to wear hearing aids about 4 years ago now, since these are effectively hard plastic plugs, molded to fit the shape of my ear exactly, it forms an all too perfect seal in hot weather, and the result is quite yucky when you remove them... 
Let's not get onto the fact that I too have a preference for eating foods that do indeed cause "Liquid Fire", if what I'm eating doesn't try to make 3rd degree burns inside my mouth.... I'm not interested 
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Peter Shaw wrote: I started to wear hearing aids about 4 years ago now, since these are effectively hard plastic plugs,
Doesn't sound very comfortable; but sounds like you wear them, so must be better than not having them. Like fake teeth?
Peter Shaw wrote: Let's not get onto the fact that I too have a preference for eating foods that do indeed cause "Liquid Fire", if what I'm eating doesn't try to make 3rd degree burns inside my mouth.... I'm not interested
That sounds more like its in the realm of the devil-spices; I also don't think one would still taste much else, like sweet or salty when it is that hot.
So, what's your "regular" pepper then?
Bastard Programmer from Hell
If you can't read my code, try converting it here[^]
"If you just follow the bacon Eddy, wherever it leads you, then you won't have to think about politics." -- Some Bell.
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It's not very comfortable sometimes, but wearing them means I can mostly hear the world around me, without them you have to be 5 mm away from me and speaking at at about -24db for me to hear you 
My regular pepper, couldn't tell you what kind it is. I have a friend who has an allotment garden (If your not from the europe side of the pond these may be a strange concept to you : Allotment (gardening) - Wikipedia ) where he grows what he calls "Custom Peppers".
He supply's most of the ones I use in cooking, the rest of the time stuff just comes from specialist retailers on line, places like : The Spice Shop
A lot of the time, since the mrs doesn't like things as hot as I do, I'll make a really toned down version using regular bell peppers, then I'll mix various crushed and dried chillis in with my portion once I've served hers
In terms of "regular", id term it more as "Preferred" (IE: Read that as when I can get a hold of them) I quite like the carolina cayenne, packs a hell of a punch, but doesn't cause carnage when your actually cooking with them, that is the juice doesn't soak into your skin, and you don't realize until 4 hours later when you go to scratch your nose
Devils tongue on the other hand, well what's to say except that... it's a vicious bugger... cook with it, do it properly it'll blow your head off... but you scrub your hands to within a mm of taking all the layers of your skin off afterwards, and even then... your guaranteed to still have some residual juice/debris hiding under your nails or such like that will catch you unawares even days later
Devils tongue is a nice sweet pepper though, I like it's deceptive sweetness, it's my prefereed pepper for making chilli jam.
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Peter Shaw wrote: carolina cayenne
"100,000 - 125,000 SHU"; I'm going to stay away from that 
Never heard of chilli jam before; just found a recipe. Tx for that tip, sounds a lot better than preserving my chillis in vinegar 
Bastard Programmer from Hell 
If you can't read my code, try converting it here[^]
"If you just follow the bacon Eddy, wherever it leads you, then you won't have to think about politics." -- Some Bell.
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Chilli jam is awesome.
Different chillis give different flavours and levels of sweetness, until you get right down at the bitter end of the scale where your then more or less making "Chilli Picallili" or "Chilli Chutney"
Sweet end of the scale, you can actually get quite creative, I've had really good results with "Chilli & Strawberry" and "Chilli & Plumb", although I will never forget the day my mother came to visit and made herself some Toast with strawberry jam on
She's screeching with a burning mouth and I'm trying to help (Milk, Cheese etc) all while I'm killing myself laughing.
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