lunes, 30 de noviembre de 2009
more infoo about chili pepersz!!
The chili has a long association with and is extensively used in Mexican and certain South American cuisines, and later adapted into the emerging Tex-Mex cuisine. Although unknown in Africa and Asia until its introduction from the New World by the Europeans, the chili pepper has since become an essential pillar of the cuisines of Ethiopia, India, Indonesia, Korea, Laos, Malaysia, Pakistan, Southwest China (including Sichuan cuisine), Sri Lanka, Thailand, and many other cooking traditions.
The fruit is eaten raw or cooked for its fiery hot flavour, concentrated along the top of the pod. The stem end of the pod has most of the glands that produce the capsaicin. The white flesh surrounding the seeds contains the highest concentration of capsaicin. Removing the inner membranes is thus effective at reducing the heat of a pod.
Fresh Indian Green Chilis sold in HAL market, Bangalore
A basket of chilli padi displayed in a Singaporean supermarket
Indian Vegetable Salad containing Lemon, Tomato, Radish, Beetroot, Cucumber and Green ChilliesChili is sold worldwide fresh, dried and powdered. In the United States, it is often made from the Mexican chile ancho variety, but with small amounts of cayenne added for heat. In the Southwest United States, dried ground chili peppers, cumin, garlic and oregano is often known as chili powder. Chipotles are dry, smoked red (ripe) jalapeños.
Chili peppers are used around the world to make a countless variety of sauces, known as hot sauce, chile sauce, or pepper sauce. In Turkey, chilis are known as Kırmızı Biber (red pepper) or Acı Biber (hot pepper), and are used in the form of either red pepper paste (Biber Salçasi), which can be hot or mild. Harissa is a hot pepper sauce made of chili, garlic and flavoured with spices, originating in Tunisia and widely used in its cuisine, both as a condiment and as seasoning. Harissa is also found in other North African cuisines, though it is often treated as a table condiment to be served on the side.
Indian cooking has multiple uses for chilis, from simple snacks like bhaji, where the chilis are dipped in batter and fried, to complex curries. Chilis are dried, roasted and salted as a side dish for rice varieties such as daddojanam ("dadhi" curd, "ojanam" rice in Sanskrit) or thayir sadam (curd rice) or daal rice (rice with lentils). The soaked and dried chillies are a seasoning ingredient in recipes such as kootu. It is called "mirapa" (మిరప)in telugu.
Sambal is a versatile relish made from chili peppers as well as other ingredients, such as garlic, onion, shallots, salt, vinegar and sugar, which is popular in Indonesia and Malaysia, and also in Sri Lanka (called "sambol") and South Africa, where they were introduced by Malay migrant workers who arrived in the 19th century. It can be used as a dipping sauce, as an ingredient in recipes and even as a dressing for cold dishes (or "salads").
The fruit is eaten raw or cooked for its fiery hot flavour, concentrated along the top of the pod. The stem end of the pod has most of the glands that produce the capsaicin. The white flesh surrounding the seeds contains the highest concentration of capsaicin. Removing the inner membranes is thus effective at reducing the heat of a pod.
Fresh Indian Green Chilis sold in HAL market, Bangalore
A basket of chilli padi displayed in a Singaporean supermarket
Indian Vegetable Salad containing Lemon, Tomato, Radish, Beetroot, Cucumber and Green ChilliesChili is sold worldwide fresh, dried and powdered. In the United States, it is often made from the Mexican chile ancho variety, but with small amounts of cayenne added for heat. In the Southwest United States, dried ground chili peppers, cumin, garlic and oregano is often known as chili powder. Chipotles are dry, smoked red (ripe) jalapeños.
Chili peppers are used around the world to make a countless variety of sauces, known as hot sauce, chile sauce, or pepper sauce. In Turkey, chilis are known as Kırmızı Biber (red pepper) or Acı Biber (hot pepper), and are used in the form of either red pepper paste (Biber Salçasi), which can be hot or mild. Harissa is a hot pepper sauce made of chili, garlic and flavoured with spices, originating in Tunisia and widely used in its cuisine, both as a condiment and as seasoning. Harissa is also found in other North African cuisines, though it is often treated as a table condiment to be served on the side.
Indian cooking has multiple uses for chilis, from simple snacks like bhaji, where the chilis are dipped in batter and fried, to complex curries. Chilis are dried, roasted and salted as a side dish for rice varieties such as daddojanam ("dadhi" curd, "ojanam" rice in Sanskrit) or thayir sadam (curd rice) or daal rice (rice with lentils). The soaked and dried chillies are a seasoning ingredient in recipes such as kootu. It is called "mirapa" (మిరప)in telugu.
Sambal is a versatile relish made from chili peppers as well as other ingredients, such as garlic, onion, shallots, salt, vinegar and sugar, which is popular in Indonesia and Malaysia, and also in Sri Lanka (called "sambol") and South Africa, where they were introduced by Malay migrant workers who arrived in the 19th century. It can be used as a dipping sauce, as an ingredient in recipes and even as a dressing for cold dishes (or "salads").
diferet tipes of chilis
Mexican food recipes frequently call for one or more different types of peppers. It’s not uncommon at all to see a recipe that calls for multiple types of chilies. Many different versions of mole sauce, for example; demand multiple types of peppers.
You might be surprised to learn that there are actually more than 200 different types of peppers.
The various types of peppers range from varieties that are quite mild to chili peppers that will certainly scorch your mouth. Below we have provided a list of some of the most common types of peppers.
• Red Savina Habanero
• Habanero
• Thai
• Chiltecpin
• Santaka
• Tabasco
• Chilipiquin
• Cayenne
• Serrano
• Chile de Arbol
• Jalapeno
• Ancho Poblano
• Anaheim
• Bell Pepper
As types of peppers go, bell pepper is one of the most mild peppers. The Red Sabina Habanero will certainly set your mouth on fire, so it’s a good idea to keep a tall glass of water nearby.
You may be surprised to note that the jalapeno pepper fell closer to the end of our list. This is because, when compared to other types of chili peppers, the jalapeno is actually quite mild!
Types of chili peppers are a staple of many Mexican food dishes and if you want to prepare Mexican food that is tasty and authentic you need to have some knowledge of the various types of chilies.
You might be surprised to learn that there are actually more than 200 different types of peppers.
The various types of peppers range from varieties that are quite mild to chili peppers that will certainly scorch your mouth. Below we have provided a list of some of the most common types of peppers.
• Red Savina Habanero
• Habanero
• Thai
• Chiltecpin
• Santaka
• Tabasco
• Chilipiquin
• Cayenne
• Serrano
• Chile de Arbol
• Jalapeno
• Ancho Poblano
• Anaheim
• Bell Pepper
As types of peppers go, bell pepper is one of the most mild peppers. The Red Sabina Habanero will certainly set your mouth on fire, so it’s a good idea to keep a tall glass of water nearby.
You may be surprised to note that the jalapeno pepper fell closer to the end of our list. This is because, when compared to other types of chili peppers, the jalapeno is actually quite mild!
Types of chili peppers are a staple of many Mexican food dishes and if you want to prepare Mexican food that is tasty and authentic you need to have some knowledge of the various types of chilies.
martes, 24 de noviembre de 2009
lunes, 23 de noviembre de 2009
malabarism
Juggling is a skill involving moving objects for entertainment or sport (see object manipulation). The most recognizable form of juggling is toss juggling, in which the juggler throws objects up to catch and toss up again. Jugglers often refer to the objects they juggle as props. The most common props are balls or beanbags, rings, clubs, and special bounce balls. Some performers use more dramatic objects such as knives, fire torches, and even chainsaws. The term juggling can also refer to other prop-based skills such as diabolo, devil sticks, poi, cigar boxes, fire-dancing, contact juggling, hooping, and hat manipulation.
The word juggling derives from the Middle English jogelen (to entertain by performing tricks), in turn from the French jongleur and the Old French jogler. There is also the Late Latin form joculare of Latin joculari, meaning to jest.
The word juggling derives from the Middle English jogelen (to entertain by performing tricks), in turn from the French jongleur and the Old French jogler. There is also the Late Latin form joculare of Latin joculari, meaning to jest.
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