Last night's dinner was a Thai shrimp dish I'd never made but which sounded good when I found it online. It called for a jalapeno pepper, two of them, in fact, with or without seeds. I settled on one and one-half without seeds. That was about right, flavor-wise. Blended with the coconut milk, fish sauce and Thai curry paste, they provided just enough kick.
But my hands told another story. Hours after I'd rinsed, de-seeded and diced the peppers my fingers and palms felt like they were on fire. A couple of hours of keeping them wrapped in a cool wet washcloth or on top of a bag of chipped ice left them little better than before.
When I finally googled the symptom, I learned that I should have been slathering my hands with milk or yogurt instead of cold water — and, most of all, I should have been wearing gloves. Now you tell me!
(Entries from a salsa competition last year at work.)