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{"id":1340,"date":"2017-04-28T15:05:20","date_gmt":"2017-04-28T20:05:20","guid":{"rendered":"http:\/\/invisibleboston.micheli.emerson.build\/?p=1340"},"modified":"2017-05-03T08:17:32","modified_gmt":"2017-05-03T13:17:32","slug":"scientist-eats-120-habaneros-for-a-year-of-free-burritos","status":"publish","type":"post","link":"https:\/\/invisibleboston.micheli.emerson.build\/?p=1340","title":{"rendered":"Scientist Eats 120 Habaneros For A Year Of Free Burritos"},"content":{"rendered":"

<\/iframe><\/p>\nEl Pelon Taqueria runs the contest each year at its Peterborough Street location in Boston’s Fenway neighborhood. (Video by Deborah Cardoso)<\/strong><\/p>\nBy Deborah Cardoso<\/strong><\/p>\nThere’s hot and then there is 120 habanero peppers hot.<\/p>\nPhilip Delaney, a scientist at\u00a0Nano Terra, Inc. in Cambridge, knows how hot that is after eating 120 habanero peppers in one seating to set a new record at\u00a0<a href=\"http:\/\/elpelon.com\/\">El Pel\u00f3n Taqueria<\/a>‘s 16th annual habanero pepper eating contest.<\/p>\nHabanero peppers range between 100,000 to 350,000 scovilles, a unit that measures the heat of chile peppers. By comparison, that’s about 30 to 40 times higher than most Tabasco sauces.<\/p>\n<div class=\"infogram-embed\" data-id=\"scoville_scale-59\" data-type=\"interactive\" data-title=\"Scoville Scale\"><\/div>\n<script>!function(e,t,s,i){var n=\"InfogramEmbeds\",o=e.getElementsByTagName(\"script\"),d=o[0],r=\/^http:\/.test(e.location)?\"http:\":\"https:\";if(\/^\\\/{2}\/.test(i)&&(i=r+i),window[n]&&window[n].initialized)window[n].process&&window[n].process();else if(!e.getElementById(s)){var a=e.createElement(\"script\");a.async=1,a.id=s,a.src=i,d.parentNode.insertBefore(a,d)}}(document,0,\"infogram-async\",\"\/\/e.infogr.am\/js\/dist\/embed-loader-min.js\");<\/script><\/p>\nLast year’s first and second place winners were among the 12 contestants, but were not able to beat their record of a whooping 90 habaneros.<\/p>\nContestants all compete for who can eat the most habanero peppers without taking a sip of the horchata, a Mexican drink made with rice, milk, vanilla, and cinnamon, sitting in front of them.<\/p>\n<figure id=\"attachment_1490\" aria-describedby=\"caption-attachment-1490\" style=\"width: 419px\" class=\"wp-caption alignright\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1490\" src=\"http:\/\/invisibleboston.micheli.emerson.build\/wp-content\/uploads\/2017\/04\/DSC_5315-300x200.jpg\" alt=\"\" width=\"419\" height=\"279\" srcset=\"https:\/\/invisibleboston.micheli.emerson.build\/wp-content\/uploads\/2017\/04\/DSC_5315-300x200.jpg 300w, https:\/\/invisibleboston.micheli.emerson.build\/wp-content\/uploads\/2017\/04\/DSC_5315-768x512.jpg 768w, https:\/\/invisibleboston.micheli.emerson.build\/wp-content\/uploads\/2017\/04\/DSC_5315-1024x683.jpg 1024w, https:\/\/invisibleboston.micheli.emerson.build\/wp-content\/uploads\/2017\/04\/DSC_5315-600x400.jpg 600w, https:\/\/invisibleboston.micheli.emerson.build\/wp-content\/uploads\/2017\/04\/DSC_5315-1200x800.jpg 1200w\" sizes=\"(max-width: 419px) 100vw, 419px\" \/><figcaption id=\"caption-attachment-1490\" class=\"wp-caption-text\">Winner, Philip Delaney (left) and runner up contestant, Aileen Coyne (right). (Photo by Deborah Cardoso)<\/figcaption><\/figure>\nEvery contestant buys a $30 ticket to participate and all proceeds go to\u00a0<a title=\"Lovin Spoonfuls\" href=\"http:\/\/www.lovinspoonfulsinc.org\/\" target=\"_blank\" rel=\"nofollow noopener noreferrer\">Lovin’ Spoonfuls Food Rescue<\/a>,\u00a0<\/strong>an organization that works on the\u00a0“rescue and distribution of healthy, fresh food that would otherwise be discarded.”<\/p>\nSlowly contestants forfeited by taking gulps of the horchata, but they didn’t walk away empty handed winning anywhere from $20-$80 worth of\u00a0gift cards to the taqueria.<\/p>\nThe pungency of peppers is\u00a0measured in scoville units ranging from 0 to more than\u00a02 million.<\/p>\n<figure id=\"attachment_1489\" aria-describedby=\"caption-attachment-1489\" style=\"width: 458px\" class=\"wp-caption alignleft\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1489\" src=\"http:\/\/invisibleboston.micheli.emerson.build\/wp-content\/uploads\/2017\/04\/DSC_5303-1-300x200.jpg\" alt=\"\" width=\"458\" height=\"305\" srcset=\"https:\/\/invisibleboston.micheli.emerson.build\/wp-content\/uploads\/2017\/04\/DSC_5303-1-300x200.jpg 300w, https:\/\/invisibleboston.micheli.emerson.build\/wp-content\/uploads\/2017\/04\/DSC_5303-1-768x512.jpg 768w, https:\/\/invisibleboston.micheli.emerson.build\/wp-content\/uploads\/2017\/04\/DSC_5303-1-1024x683.jpg 1024w, https:\/\/invisibleboston.micheli.emerson.build\/wp-content\/uploads\/2017\/04\/DSC_5303-1-600x400.jpg 600w, https:\/\/invisibleboston.micheli.emerson.build\/wp-content\/uploads\/2017\/04\/DSC_5303-1-1200x800.jpg 1200w\" sizes=\"(max-width: 458px) 100vw, 458px\" \/><figcaption id=\"caption-attachment-1489\" class=\"wp-caption-text\">Owner of El Pelon, Jim Hoben, explaining the rules. (Photo by Deborah Cardoso)<\/figcaption><\/figure>\nOwner of El Pelon Taqueria, Jim Hoben, even joked that they roast the peppers “so the seeds explode and they’re even hotter.”<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":"El Pelon Taqueria runs the contest each year at its Peterborough Street location in Boston’s Fenway neighborhood. (Video by Deborah Cardoso) By Deborah Cardoso There’s hot and then there is 120 habanero peppers hot. Philip Delaney, a scientist at\u00a0Nano Terra, Inc. in Cambridge, knows how hot that is after eating 120 habanero peppers in one […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1340","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/invisibleboston.micheli.emerson.build\/index.php?rest_route=\/wp\/v2\/posts\/1340"}],"collection":[{"href":"https:\/\/invisibleboston.micheli.emerson.build\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/invisibleboston.micheli.emerson.build\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/invisibleboston.micheli.emerson.build\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/invisibleboston.micheli.emerson.build\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1340"}],"version-history":[{"count":17,"href":"https:\/\/invisibleboston.micheli.emerson.build\/index.php?rest_route=\/wp\/v2\/posts\/1340\/revisions"}],"predecessor-version":[{"id":1574,"href":"https:\/\/invisibleboston.micheli.emerson.build\/index.php?rest_route=\/wp\/v2\/posts\/1340\/revisions\/1574"}],"wp:attachment":[{"href":"https:\/\/invisibleboston.micheli.emerson.build\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1340"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/invisibleboston.micheli.emerson.build\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1340"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/invisibleboston.micheli.emerson.build\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1340"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}