Download PDF by W.K. Gross: A Charlton Standart Catalogue "Canadian Coins, 62ed"

By W.K. Gross

Довольно любопытный каталог монет одной из стран Британского Содружества.

Можно сравнить с каталогом Краузе

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They are not particularly tasty or desirable. We have also been told that chile pepper peels are not digested. Some folks also like to roast their chiles before adding them to the pot, and roasting not only adds flavor but can be helpful in peeling the chile. Roasting can be done over a barbecue grill or in an oven turned up to around 400 degrees. When the skin on the peppers begin to blister, pull them out and peel the skins away. When handling chiles, particularly extremely hot ones like habaneros and jalapeños, refrain from rubbing your eyes or genital area.

Another word of caution: We have learned that some misguided souls substitute catsup for tomato in their chili recipes. This is not something that should be admitted in polite society. Catsup offers few, if any, positives for a bowl of chili but does add a host of negatives, mostly relating to ingredients such as sugar and preservatives. < previous page page_54 next page > < previous page page_55 next page > Page 55 Other Vegetables More and more these days we are encountering chili recipes that contain additional vegetables such as celery, carrots, corn, and bell peppers.

If you can get seeds, try roasting them in the oven (or searing them in a skillet) for several minutes. Following this, grind them up and add the requisite amount to your chili. The fresher the seeds the better, and they are hard to beat for taste. Garlic Without wishing to generate an argument, let me state that garlic, though technically a vegetable, is also an herb. The addition of garlic to chili is done from an herbal and seasoning point of view, hence its inclusion in this section. There are several varieties of garlic, ranging from sweet to pungent, and the only rule here is to use the amount you like best.

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