Diabetic (alt.food.diabetic) This group is for the discussion of controlled-portion eating plans for the dietary management of diabetes.

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Default Julie

On 1/6/2012 6:18 AM, Evelyn wrote:
> On 06 Jan 2012 06:51:14 GMT, Nick >
> wrote:
>
>> > wrote:
>>> Nick > wrote:
>>>> Tiger > wrote:

[snip]
>> I had some spicy pan-fried tuna for dinner. Did I say, "spicy?" I had to
>> take a Tbs of glutinous rice (Thai cao niao) after every other mouthful. I
>> only ate half a small bowl, but, oh my, it sure was good!

>
>
> Since my stomach surgery I cannot seem to get enough of spicy hot
> food. I could LIVE on chili and hot stuff. Cayenne (capsicum) is
> an anti-inflammatory, so maybe my body was healing itself with hot
> pepper.
>
> Evelyn


If you want something really hot, look for habanero (with a ~
above the n) peppers or Scotch bonnet peppers; until recently,
the hottest peppers known, and the newer ones are still hard
to find.

I've read that they're often sold in stores specializing in
Mexican foods, but sometimes only to people who ask for them
in Spanish.

Robert Miles

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Default Julie


"Robert Miles" > wrote in message
...
> On 1/4/2012 3:45 PM, Julie Bove wrote:
>> > wrote in message
>> ...
>>> On Wed, 4 Jan 2012 09:32:37 -0800, >
>>> wrote:

> [snip]
>>> I don't find any of this "odd" at all. Robert walked right into the
>>> same mine field everyone else has at one point or another, and the
>>> response was as expected. And the responses to the responses were as
>>> expected. :-) There's really nothing new here -- except maybe the
>>> huge jump to make an insult out of that silly "it" thing. This kind
>>> of dust-up happens once a year or so.
>>>
>>> The only thing I found surprising was the statement that no one knows
>>> Julie -- taken slightly out of context here because, of course, no one
>>> can really "know" anyone -- but I was under the impression that
>>> several people in this group had met her? Maybe it was Alan during
>>> his travels?

>>
>> I have met no one from this group. I was going to meet Loretta when I
>> live
>> in NY and that never happened.
>>
>> As to Robert, I *still* don't know what it was that he thought was of
>> interest to me. I asked several times and instead of anyone pointing out
>> what exactly it was I was supposed to have seen, I was just attacked
>> again
>> and again. And of course Robert remained silent. But as Robert always
>> does, he will come back weeks or months from now and reply and then stir
>> things up again.

>
> As I previously mentioned, I was having newsreader problems that
> started about then, and still haven't fully caught up since then.
>
> I don't remember what was of interest, other than the keyword
> "gastroparesis". I'm not even sure there was anything else.
> Your list of problems is just too long for me to remember the
> entire list.
>
> I've never met anyone from this newsgroup either, and now have
> enough problems with traveling that I don't expect to.


The article was stating that fewer people have gastroparesis than once
thought. I know I have it so that really was not of interest to me.


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Default Julie


"Robert Miles" > wrote in message
...
> On 1/7/2012 2:58 PM, Malcom "Mal" Reynolds wrote:
>> In >, "Julie
>> >
>> wrote:
>>
>>> Generally when I make soup it is only because I have a bunch of
>>> vegetables
>>> to use up. I rarely plan to make soup just because I want it. I used
>>> to
>>> make French Onion. But nobody else would eat it. I have some that I
>>> bought
>>> at Costco. It comes frozen. That is a big issue with me. I have an
>>> extreme
>>> dislike for preparing things from a frozen state and that's what you
>>> have to
>>> do with this. I have some in the microwave now. My hands are still
>>> cold
>>> from bringing it in from the freezer and struggling to get it out of the
>>> package. But it was pretty cheap and even though it is a tad saltier
>>> than I
>>> would prefer, it's not bad soup. And I know it is safe for me to eat
>>> because it lists all of the ingredients.

>>
>> gee, if someone would only make something you could put on your hands to
>> keep
>> them warm

>
> Isn't Julie rather short on room to store that something when she
> isn't using it?


I did get a chest freezer this summer. I have had my fill of French onion
soup for a while. Once I eat those last two it will probably be a long time
before I buy it again. My freezer is quite full at the moment, mostly with
food for Angela. Aside from my egg allergy I really don't have to eat
special food. She does. So when we find it for a good price, we stock up
on it. I also have to pack a lot of ice cream and frozen treats in there
when my husband is home because no matter how much I buy it never seems to
be enough. I do have a few things in that freezer. But most of the food is
not mine.


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Default Julie

On Wed, 25 Jan 2012 01:45:47 -0600, Robert Miles
> wrote:

>On 1/6/2012 6:18 AM, Evelyn wrote:
>> On 06 Jan 2012 06:51:14 GMT, Nick >
>> wrote:
>>
>>> > wrote:
>>>> Nick > wrote:
>>>>> Tiger > wrote:

>[snip]
>>> I had some spicy pan-fried tuna for dinner. Did I say, "spicy?" I had to
>>> take a Tbs of glutinous rice (Thai cao niao) after every other mouthful. I
>>> only ate half a small bowl, but, oh my, it sure was good!

>>
>>
>> Since my stomach surgery I cannot seem to get enough of spicy hot
>> food. I could LIVE on chili and hot stuff. Cayenne (capsicum) is
>> an anti-inflammatory, so maybe my body was healing itself with hot
>> pepper.
>>
>> Evelyn

>
>If you want something really hot, look for habanero (with a ~
>above the n) peppers or Scotch bonnet peppers; until recently,
>the hottest peppers known, and the newer ones are still hard
>to find.
>
>I've read that they're often sold in stores specializing in
>Mexican foods, but sometimes only to people who ask for them
>in Spanish.
>
>Robert Miles



I have seen them, but I manage to satisfy my hot craving
satisfactorily with red pepper flakes and hot paprika and such.

Evelyn
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Default Julie

Robert Miles > wrote:
> On 1/6/2012 6:18 AM, Evelyn wrote:
> > Nick > wrote:
> >> > wrote:
> >>> Nick > wrote:
> >>>> Tiger > wrote:

> [snip]
> >> I had some spicy pan-fried tuna for dinner. Did I say, "spicy?" I had
> >> to take a Tbs of glutinous rice (Thai cao niao) after every other
> >> mouthful. I only ate half a small bowl, but, oh my, it sure was good!


> > Since my stomach surgery I cannot seem to get enough of spicy hot
> > food. I could LIVE on chili and hot stuff. Cayenne (capsicum) is
> > an anti-inflammatory, so maybe my body was healing itself with hot
> > pepper.


> If you want something really hot, look for habanero (with a ~
> above the n) peppers or Scotch bonnet peppers; until recently,
> the hottest peppers known, and the newer ones are still hard
> to find.
>
> I've read that they're often sold in stores specializing in
> Mexican foods, but sometimes only to people who ask for them
> in Spanish.


We've bought and grown Bhut Jolokias. They're many times hotter tham
Habaneros. Our favorites are those skinny little Thai peppers (prik kee noo
or bird peppers). Find them in an Asian market, Evelyn.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://semperfifund.org https://www.woundedwarriorproject.org/
http://www.specialops.org/ http://www.helpforheroes.org.uk/ ~Semper Fi~
http://www.woundedwarriors.ca/ http://www.legacy.com.au/ ~Semper Fi~


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Default Julie

On 1/25/2012 12:07 AM, Robert Miles wrote:
>> gee, if someone would only make something you could put on your hands
>> to keep
>> them warm

>
> Isn't Julie rather short on room to store that something when she
> isn't using it?


i love the costco frozen french onion soup

i hold the plastic and cut it close to the frozen bit, allow it to drop
into the casserole dish, then nuke it

i've never had to hold the frozen bit for any length of time other than
to grab it from the freezer, because i'm hurrying, and perhaps again
when i place the onion soup 'right side up' in the casserole dish (it
has cheese on the top of it)

kate
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Default Julie

On 1/25/2012 12:45 AM, Robert Miles wrote:
>> Since my stomach surgery I cannot seem to get enough of spicy hot
>> food. I could LIVE on chili and hot stuff. Cayenne (capsicum) is
>> an anti-inflammatory, so maybe my body was healing itself with hot
>> pepper.
>>
>> Evelyn

>
> If you want something really hot, look for habanero (with a ~
> above the n) peppers or Scotch bonnet peppers; until recently,
> the hottest peppers known, and the newer ones are still hard
> to find.
>
> I've read that they're often sold in stores specializing in
> Mexican foods, but sometimes only to people who ask for them
> in Spanish.
>
> Robert Miles


are you referring to the Ghost Peppers??

kate
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"Tiger Lily" > wrote in message
...
> On 1/25/2012 12:07 AM, Robert Miles wrote:
>>> gee, if someone would only make something you could put on your hands
>>> to keep
>>> them warm

>>
>> Isn't Julie rather short on room to store that something when she
>> isn't using it?

>
> i love the costco frozen french onion soup
>
> i hold the plastic and cut it close to the frozen bit, allow it to drop
> into the casserole dish, then nuke it
>
> i've never had to hold the frozen bit for any length of time other than to
> grab it from the freezer, because i'm hurrying, and perhaps again when i
> place the onion soup 'right side up' in the casserole dish (it has cheese
> on the top of it)


I have to hold it to cut the plastic off. Don't you find it too salty? I
do.


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On 1/25/2012 8:32 PM, Julie Bove wrote:
> "Tiger > wrote in message
> ...
>> On 1/25/2012 12:07 AM, Robert Miles wrote:
>>>> gee, if someone would only make something you could put on your hands
>>>> to keep
>>>> them warm
>>>
>>> Isn't Julie rather short on room to store that something when she
>>> isn't using it?

>>
>> i love the costco frozen french onion soup
>>
>> i hold the plastic and cut it close to the frozen bit, allow it to drop
>> into the casserole dish, then nuke it
>>
>> i've never had to hold the frozen bit for any length of time other than to
>> grab it from the freezer, because i'm hurrying, and perhaps again when i
>> place the onion soup 'right side up' in the casserole dish (it has cheese
>> on the top of it)

>
> I have to hold it to cut the plastic off. Don't you find it too salty? I
> do.
>
>


i hold the plastic

yes, it's salty......... i don't have it every day, once a week or less

kate
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"Tiger Lily" > wrote in message
...
> On 1/25/2012 8:32 PM, Julie Bove wrote:
>> "Tiger > wrote in message
>> ...
>>> On 1/25/2012 12:07 AM, Robert Miles wrote:
>>>>> gee, if someone would only make something you could put on your hands
>>>>> to keep
>>>>> them warm
>>>>
>>>> Isn't Julie rather short on room to store that something when she
>>>> isn't using it?
>>>
>>> i love the costco frozen french onion soup
>>>
>>> i hold the plastic and cut it close to the frozen bit, allow it to drop
>>> into the casserole dish, then nuke it
>>>
>>> i've never had to hold the frozen bit for any length of time other than
>>> to
>>> grab it from the freezer, because i'm hurrying, and perhaps again when i
>>> place the onion soup 'right side up' in the casserole dish (it has
>>> cheese
>>> on the top of it)

>>
>> I have to hold it to cut the plastic off. Don't you find it too salty?
>> I
>> do.
>>
>>

>
> i hold the plastic
>
> yes, it's salty......... i don't have it every day, once a week or less


I don't mind some foods being salty. Like pretzels, popcorn and French
fries. But I don't really like my soup being salty.




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Default Julie

On 1/25/2012 6:06 PM, Tiger Lily wrote:
> On 1/25/2012 12:45 AM, Robert Miles wrote:
>>> Since my stomach surgery I cannot seem to get enough of spicy hot
>>> food. I could LIVE on chili and hot stuff. Cayenne (capsicum) is
>>> an anti-inflammatory, so maybe my body was healing itself with hot
>>> pepper.
>>>
>>> Evelyn

>>
>> If you want something really hot, look for habanero (with a ~
>> above the n) peppers or Scotch bonnet peppers; until recently,
>> the hottest peppers known, and the newer ones are still hard
>> to find.
>>
>> I've read that they're often sold in stores specializing in
>> Mexican foods, but sometimes only to people who ask for them
>> in Spanish.
>>
>> Robert Miles

>
> are you referring to the Ghost Peppers??
>
> kate


I've never seen any sign that they were called that. However,
if the Spanish name translates to ghost, I wouldn't know.

Robert Miles
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Robert Miles > wrote:
> On 1/25/2012 6:06 PM, Tiger Lily wrote:
> > On 1/25/2012 12:45 AM, Robert Miles wrote:
> >>> Since my stomach surgery I cannot seem to get enough of spicy hot
> >>> food. I could LIVE on chili and hot stuff. Cayenne (capsicum) is
> >>> an anti-inflammatory, so maybe my body was healing itself with hot
> >>> pepper.


> >> If you want something really hot, look for habanero (with a ~
> >> above the n) peppers or Scotch bonnet peppers; until recently,
> >> the hottest peppers known, and the newer ones are still hard
> >> to find.
> >>
> >> I've read that they're often sold in stores specializing in
> >> Mexican foods, but sometimes only to people who ask for them
> >> in Spanish.


> > are you referring to the Ghost Peppers??


> I've never seen any sign that they were called that. However,
> if the Spanish name translates to ghost, I wouldn't know.


Ghost peppers are Bhut Jolokias. Ten times as hot as Habaneros.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://semperfifund.org https://www.woundedwarriorproject.org/
http://www.specialops.org/ http://www.helpforheroes.org.uk/ ~Semper Fi~
http://www.woundedwarriors.ca/ http://www.legacy.com.au/ ~Semper Fi~
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"Robert Miles" > wrote in message
...
> On 1/25/2012 6:06 PM, Tiger Lily wrote:
>> On 1/25/2012 12:45 AM, Robert Miles wrote:
>>>> Since my stomach surgery I cannot seem to get enough of spicy hot
>>>> food. I could LIVE on chili and hot stuff. Cayenne (capsicum) is
>>>> an anti-inflammatory, so maybe my body was healing itself with hot
>>>> pepper.
>>>>
>>>> Evelyn
>>>
>>> If you want something really hot, look for habanero (with a ~
>>> above the n) peppers or Scotch bonnet peppers; until recently,
>>> the hottest peppers known, and the newer ones are still hard
>>> to find.
>>>
>>> I've read that they're often sold in stores specializing in
>>> Mexican foods, but sometimes only to people who ask for them
>>> in Spanish.
>>>
>>> Robert Miles

>>
>> are you referring to the Ghost Peppers??
>>
>> kate

>
> I've never seen any sign that they were called that. However,
> if the Spanish name translates to ghost, I wouldn't know.


I believe ghost peppers are the ones that are supposed to be killer hot.
Yep.

https://www.ghostchilipeppers.com/?m...FWQ0Qgodxnacsw

Also called Bhut Jokia.


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"Nick Cramer" > wrote in message
...
> Robert Miles > wrote:
>> On 1/25/2012 6:06 PM, Tiger Lily wrote:
>> > On 1/25/2012 12:45 AM, Robert Miles wrote:
>> >>> Since my stomach surgery I cannot seem to get enough of spicy hot
>> >>> food. I could LIVE on chili and hot stuff. Cayenne (capsicum) is
>> >>> an anti-inflammatory, so maybe my body was healing itself with hot
>> >>> pepper.

>
>> >> If you want something really hot, look for habanero (with a ~
>> >> above the n) peppers or Scotch bonnet peppers; until recently,
>> >> the hottest peppers known, and the newer ones are still hard
>> >> to find.
>> >>
>> >> I've read that they're often sold in stores specializing in
>> >> Mexican foods, but sometimes only to people who ask for them
>> >> in Spanish.

>
>> > are you referring to the Ghost Peppers??

>
>> I've never seen any sign that they were called that. However,
>> if the Spanish name translates to ghost, I wouldn't know.

>
> Ghost peppers are Bhut Jolokias. Ten times as hot as Habaneros.


Oops. I left a coupla letters out. Guess my peppers are not quite as hot.


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On 1/27/2012 8:07 PM, Nick Cramer wrote:
> Ghost peppers are Bhut Jolokias. Ten times as hot as Habaneros.
>
> -- Nick,


yup, ty Nick!

and yes, do NOT eat these at home, alone!

lol

kate


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On 1/27/2012 8:07 PM, Nick Cramer wrote:
> Ghost peppers are Bhut Jolokias. Ten times as hot as Habaneros.


from memory, the Ghost peppers are hotter than the Scotch Bonnet?

ok, now i have to remember what scale they are rated on so i can find out

lol

kate
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On 1/27/2012 8:37 PM, Julie Bove wrote:
> "Robert > wrote in message
> ...
>> On 1/25/2012 6:06 PM, Tiger Lily wrote:
>>> On 1/25/2012 12:45 AM, Robert Miles wrote:
>>>>> Since my stomach surgery I cannot seem to get enough of spicy hot
>>>>> food. I could LIVE on chili and hot stuff. Cayenne (capsicum) is
>>>>> an anti-inflammatory, so maybe my body was healing itself with hot
>>>>> pepper.
>>>>>
>>>>> Evelyn
>>>>
>>>> If you want something really hot, look for habanero (with a ~
>>>> above the n) peppers or Scotch bonnet peppers; until recently,
>>>> the hottest peppers known, and the newer ones are still hard
>>>> to find.
>>>>
>>>> I've read that they're often sold in stores specializing in
>>>> Mexican foods, but sometimes only to people who ask for them
>>>> in Spanish.
>>>>
>>>> Robert Miles
>>>
>>> are you referring to the Ghost Peppers??
>>>
>>> kate

>>
>> I've never seen any sign that they were called that. However,
>> if the Spanish name translates to ghost, I wouldn't know.

>
> I believe ghost peppers are the ones that are supposed to be killer hot.
> Yep.
>
> https://www.ghostchilipeppers.com/?m...FWQ0Qgodxnacsw
>
> Also called Bhut Jokia.
>
>

good commercial

now, how do they rate against Scotch Bonnet's?


kate
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"Tiger Lily" > wrote in message
...
> On 1/27/2012 8:37 PM, Julie Bove wrote:
>> "Robert > wrote in message
>> ...
>>> On 1/25/2012 6:06 PM, Tiger Lily wrote:
>>>> On 1/25/2012 12:45 AM, Robert Miles wrote:
>>>>>> Since my stomach surgery I cannot seem to get enough of spicy hot
>>>>>> food. I could LIVE on chili and hot stuff. Cayenne (capsicum) is
>>>>>> an anti-inflammatory, so maybe my body was healing itself with hot
>>>>>> pepper.
>>>>>>
>>>>>> Evelyn
>>>>>
>>>>> If you want something really hot, look for habanero (with a ~
>>>>> above the n) peppers or Scotch bonnet peppers; until recently,
>>>>> the hottest peppers known, and the newer ones are still hard
>>>>> to find.
>>>>>
>>>>> I've read that they're often sold in stores specializing in
>>>>> Mexican foods, but sometimes only to people who ask for them
>>>>> in Spanish.
>>>>>
>>>>> Robert Miles
>>>>
>>>> are you referring to the Ghost Peppers??
>>>>
>>>> kate
>>>
>>> I've never seen any sign that they were called that. However,
>>> if the Spanish name translates to ghost, I wouldn't know.

>>
>> I believe ghost peppers are the ones that are supposed to be killer hot.
>> Yep.
>>
>> https://www.ghostchilipeppers.com/?m...FWQ0Qgodxnacsw
>>
>> Also called Bhut Jokia.
>>
>>

> good commercial
>
> now, how do they rate against Scotch Bonnet's?
>
>


Dunno. Anything more than a jalapeno is too hot for me and sometimes even
they are too hot!


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Tiger Lily > wrote:
> On 1/27/2012 8:07 PM, Nick Cramer wrote:
> > Ghost peppers are Bhut Jolokias. Ten times as hot as Habaneros.

>
> from memory, the Ghost peppers are hotter than the Scotch Bonnet?
>
> ok, now i have to remember what scale they are rated on so i can find out
>
> lol


Scoville scale. Scotch Bonnets are about the same as Habaneros.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://semperfifund.org https://www.woundedwarriorproject.org/
http://www.specialops.org/ http://www.helpforheroes.org.uk/ ~Semper Fi~
http://www.woundedwarriors.ca/ http://www.legacy.com.au/ ~Semper Fi~
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Default Julie

Tiger Lily > wrote:
> On 1/27/2012 8:37 PM, Julie Bove wrote:
> > "Robert > wrote in message
> >> On 1/25/2012 6:06 PM, Tiger Lily wrote:
> >>> On 1/25/2012 12:45 AM, Robert Miles wrote:
> >>>>> Since my stomach surgery I cannot seem to get enough of spicy hot
> >>>>> food. I could LIVE on chili and hot stuff. Cayenne (capsicum) is
> >>>>> an anti-inflammatory, so maybe my body was healing itself with hot
> >>>>> pepper.


> >>>> If you want something really hot, look for habanero (with a ~
> >>>> above the n) peppers or Scotch bonnet peppers; until recently,
> >>>> the hottest peppers known, and the newer ones are still hard
> >>>> to find.
> >>>>
> >>>> I've read that they're often sold in stores specializing in
> >>>> Mexican foods, but sometimes only to people who ask for them
> >>>> in Spanish.


> >>> are you referring to the Ghost Peppers??


> >> I've never seen any sign that they were called that. However,
> >> if the Spanish name translates to ghost, I wouldn't know.

> >
> > I believe ghost peppers are the ones that are supposed to be killer
> > hot. Yep.
> >
> > https://www.ghostchilipeppers.com/?m...o5fl8a0CFWQ0Qg
> > odxnacsw
> >
> > Also called Bhut Jokia.


> good commercial
>
> now, how do they rate against Scotch Bonnet's?
>


Only about a hundred times hotter. ;-)

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://semperfifund.org https://www.woundedwarriorproject.org/
http://www.specialops.org/ http://www.helpforheroes.org.uk/ ~Semper Fi~
http://www.woundedwarriors.ca/ http://www.legacy.com.au/ ~Semper Fi~


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On 1/28/2012 11:38 AM, Nick Cramer wrote:
> Tiger > wrote:
>> On 1/27/2012 8:07 PM, Nick Cramer wrote:
>>> Ghost peppers are Bhut Jolokias. Ten times as hot as Habaneros.

>>
>> from memory, the Ghost peppers are hotter than the Scotch Bonnet?
>>
>> ok, now i have to remember what scale they are rated on so i can find out
>>
>> lol

>
> Scoville scale. Scotch Bonnets are about the same as Habaneros.
>

oh, Habaneros are mild........ got ya!

well, not THAT mild!

lol

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On 1/28/2012 11:42 AM, Nick Cramer wrote:
> Tiger > wrote:
>> On 1/27/2012 8:37 PM, Julie Bove wrote:
>>> "Robert > wrote in message
>>>> On 1/25/2012 6:06 PM, Tiger Lily wrote:
>>>>> On 1/25/2012 12:45 AM, Robert Miles wrote:
>>>>>>> Since my stomach surgery I cannot seem to get enough of spicy hot
>>>>>>> food. I could LIVE on chili and hot stuff. Cayenne (capsicum) is
>>>>>>> an anti-inflammatory, so maybe my body was healing itself with hot
>>>>>>> pepper.

>
>>>>>> If you want something really hot, look for habanero (with a ~
>>>>>> above the n) peppers or Scotch bonnet peppers; until recently,
>>>>>> the hottest peppers known, and the newer ones are still hard
>>>>>> to find.
>>>>>>
>>>>>> I've read that they're often sold in stores specializing in
>>>>>> Mexican foods, but sometimes only to people who ask for them
>>>>>> in Spanish.

>
>>>>> are you referring to the Ghost Peppers??

>
>>>> I've never seen any sign that they were called that. However,
>>>> if the Spanish name translates to ghost, I wouldn't know.
>>>
>>> I believe ghost peppers are the ones that are supposed to be killer
>>> hot. Yep.
>>>
>>> https://www.ghostchilipeppers.com/?m...o5fl8a0CFWQ0Qg
>>> odxnacsw
>>>
>>> Also called Bhut Jokia.

>
>> good commercial
>>
>> now, how do they rate against Scotch Bonnet's?
>>

>
> Only about a hundred times hotter. ;-)
>


and that is why i have NOT tried them

sweat forms on brow and eyes water........ oh the sinuses are
clearing............ why do my ears burn now? man i need to step away
for a minute!

lol

but
a sliver in a chilli dish may go a LONG way!

kate
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Default Julie

most scientist agree that we are just barely starting to understand how the
brain works we know far more about the universe then we do our own minds.

once you get what autism is and the huge scale it has..it is easy to
understand peoples so called "quirks"..

most "smart" people clearly have it in that it is what makes them exclude
outside influences and can work things out in their heads.

just observing them a bit makes it clear...bill gates..Steve jobs..mark
zuckerburg etc..

what we once thought a disability is likely what allowed us to go from the
trees in Africa to the space station and some day beyond.

KROM


"Robert Miles" wrote ...

I suspect that I have some of the Asperger's traits (Asperger's is on
the autistic scale), just not enough to ever get diagnosed. For
example, little interest in ever getting a girlfriend or getting
married.

However, in my case, I've found a likely cause - a problem dealing
with the faster forms of spoken words. For anyone talking at typical
TV actor speed or faster, without significant pauses, I seem to have
problems transferring it from short-term memory to long-term memory,
and therefore my memory of what they say often doesn't last longer
than about 1 minute. Communicating text through a computer, such as
in newsgroups, in easier, since I control the speed of how fast I
absorb it.

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