Joel's personal space Gustavo Rodríguez Toral to talk about everything that I like women, sex, rock, music, film, poetry, poets, Wild Bohemian, life, politics, philosophy and clear that the endless celestial many ads are just around the corner. Ok!! Among many of the tools for photo retouching in Photoshop, is the liquify filter, which is a powerful weapon in terms of facial retouching. This tip will show how to use the filter to improve the facial appearance, which in some cases can make a more attractive face. Some items on the face, whose features vary by sex (small eyes, small lips, thick eyebrows, sharp line of the jaw, large pear, etc. are features that denote masculinity). We took the photo you want to improve. And believe it or not, I will work on Steven Tyler. We will see the possibilities offered by the filter blend in this case. Once we have the picture list, go to Filter In our team work on a blender ratings 2010 the first step by which we begin to know that is electromagnetism, the electromagnetism definion know, as an example or practice on the subject, for that use a blender, with a switch, alternate engine and the input capacitor and a deletion in nse researcher and refers to the interference of signals that it processes to make the engine has a good performance. I noticed that when connecting a motor blender works very rapidly, which makes the clash with the magnet wire ropes of the blender, and makes a circuit type in which a collision, and to be doing the same this shock is a great movement that makes turning. At the same time when it hits it as a clash of light that tells us how it is working. In the bowl of gelatin is dissolved metal in the boiling water with a spoon and let cool until lukewarm. Immediately pour into a blender, blender or food processor and blend, gradually adding baby oil, essence and then glycerin while mixing. Pour the mixture into the container and allowed to cool to room temperature, must be fully covered to prevent contamination. After the cooling time, you return the mixture to a blender, blender or food processor and blend it again until blended everything perfectly. Using a spoon, pour the mixture into the previously sterilized jar and cover. Be sure to attach a label with the product name, date of manufacture and expiry. It is advisable to keep the gel moisturizer for skin cooling. The skin moisturizer gel well covered in the refrigerator and has a shelf life of one month. This entry was posted in Beauty and classified body gel, body gel, moisturizer, moisturizer home. Bookmark the permalink. Post a comment or leave a trackback: Trackback URL. You can use these HTML tags and attributes: The administrator of this book attempts to spread the food in its different phases, as well as the history and making of various culinary preparations. This paper is complementary to that can be read at this link. This I had unops ago I published twelve years in a Talk of Gastronomy, as initially the collection was for personal use not to worry about scoring the bibliography and sources. Currently this is all over the net, so if someone feels "copied" (but must be prior to 1998) to tell me pra timely rectification. Scientists measure the spicy peppers in Scoville units of capsaicin (the substance that "pica"). Pure capsaicin has an equivalent of 16 million Scoville units, so some habaneros with 500.000 units have almost 4% of pure heat. Incredibly hot and incredibly hot, southern Mexico Habanero, Orange Habanero / Scotch Bonnett, chiltepín, Carolina Cayenne, Kumataka, Jamaican Hot, Birds Eye from 100,000 to 300,000 units Scoville. Very hot or burning Requete: Charleston Cayenne, Chile Louisiana cayenne chili red hot Charleston, Louisiana hot chile, red pepper, Piquín, Yatsafusa, Haimen, Chiltecpin, Thai, Tabiche, Bahamian, from 50.000 to 100.000 Scoville units. Burning hot or mild Medium: Jalapeno, guajillo, bell, Isleta, Jemez, San Felipe Middle, Spanish, Poblano, Ancho, Mulato, Pasilla, Anaheim, Sandia, New Mexico Big Jim, Rocotillo, Apulia, Mirasol, Guajillo, 1500 – 5000 Scoville units. Chile fresh, green-black, shiny elongated rather flat and twisted, meaty, spicy and sometimes it is extremely hot, usually measured between 15 and 23 cm long and about 2 or 3 cm wide. When it dries, it becomes black and is called Pasilla, in fact, the vast majority are left to dry. Mainly grown in the states of Jalisco, Nayarit and Michoacán. The Chilaca is used primarily in the Midwest, usually roasted and peeled before use. In Chile Capital is common. is sliced or chopped integrates many dishes. In Michoacán, Chile is a very important call or Chile Chile Cuernillo to shred, the latter name is commonly due to shred it, ie do strips or thin slices, as used in regional dishes such as pork with uchepos (type tamale dumplings) or corundas. Generic name that applies to any yellow Chile, blond or yellowish green. In different regions of Mexico have blond Chiles is completely different shape, size, flavor, intensity of itching and use. Chile including the Caribbean, carricillo, Trompito, x cat ik and Chile yellow fill. Chile pale green when ripe goes from yellow to orange, it's soft texture, its shape resembles a flashlight, measuring about 4 cm long and 3 wide. Chile is considered the most spicy of all. Chile is the classic Yucatecan food. The vast majority prefer to use when it is green or yellow. It is used dry, eat fresh, raw, roasted or boiled. Chop raw for dipping IK-NI-PEK, ground to very spicy sauces, sometimes just break it and spend a little faster for some sauce to drop your itching. He is originally from the Caribbean, no one knows exactly because his name Habanero, apparently not brought to Havana, Cuba. Decades ago this was consumed in Chile only the states of Yucatan, Tabasco, Chiapas and Veracruz is now much easier to get up in the Midwest. Chile fresh, green or dark green, elongated conical, sometimes ending in sharp or flat, fleshy skin is bright. It measures an average of 6 cm long and 2.5 cm wide. It is considered spicy or very spicy. It is widely cultivated in different regions of the country for what is known by various names, regional or local. Widely used as green Chile, raw or cooked, give different sauces itchy green tomato sauces or table sauces. It can be filled with cheese, egg weathers and operates Jalapeño Chile botana.El name is the most used around the country, is given this name because it is said that formerly was grown in Jalapa, Veracruz where it was sold to elsewhere, now no longer grown there, but Chile is a very famous and used in the Cuisine of Veracruz. . Today, jalapenos demand is strong growth (around 20% annually). One of the countries where more has been well received in recent years is the United States, where the main condiment is not packaged tomato sauce (ketchup), but the sauce with bits of jalapeno chile jalapeño.Los chili peppers were the first in orbit Lenoire when Bill took them on board the space shuttle Columbia.Los jalapeños are part of the genus "capsicum anuum" which also include: the sweet chile, chile serrano, habanero chile, chile tabasco, chili cayenne, etc.Igualmente within the jalapeño chile there are a lot of varieties with slight differences of form and level of hotness. Among them are: Mitla, tam-tarn mild, hot, etc. In the capital is also called Chile Cuaresmeño because formerly wore only during the season of Lent, was a special Chile stuffed with cheese or tuna. There are some regional variations as Gordo Chile in the port of Veracruz. The Jalapeño Chile Papaloapan variety of kid who supposedly grows near Papaloapan, Veracruz. The Chile Grated (or Meco), the corky Chile (Chipotle) are jalapeno peppers that have veins or stripes on the surface of the skin, can sometimes have the typical form of the original Jalapeño recognizes, too, a Chile-called "joy "which has the shape of a large jalapeno, are said to be very spicy and eating them because" joy "that is, which jumps enchiladas to paste. The Jalapeño size about 12 cm long and about 4 cm wide, is red and has stripes that simulate fish scales, reminiscent of the red snapper, hence its name and is located in Oaxaca and reaches Puebla.Cuando their state of maturation takes a deep red color and is used interchangeably with green. In the dry versions of the most important is because Chipotle becomes widely accepted throughout the country, this is smoked as it dries and often is canned in a marinade (vinegar sauce) and sweet marinades to prepare, resulting a very spicy Chipotle Chile and sweet. Chile fresh, meaty, bulbous conical, bright yellow skin deep, measured on average about 5 cm long and 3 cm at its widest part. It is extremely spicy, so much so that rivals Chile Habanero spicy as most around the country. In Michoacan call Chile Peron, Chile Veracruz is the wax, Oaxaca is the Canary Chile, for its distinctive yellow color. There are basically two types of this Chile, which are green and ripen to yellow color and those who are green and turn red when ripe, but the yellows are the most spicy. When drying takes its name from Chile Cascabel, is given this name by the rattlesnake, the sound that makes his rattle at the end of the tail is similar to the sound of the rattle Chile seeds, dry red has a dark and very spicy. Chile fresh, fleshy, large, conical flat with some undulations, generally dark green with shiny skin, although some varieties may be more clear. It is not considered exactly spicy, tastes defined, it can sometimes be spicy. The first Poblano average length about 12 cm and 6 cm at its widest part. Chile is the most widely used throughout the country and more hectares are planted. This Chile is widely used in the kitchens of the Midwest states. Integer is the favorite to fill, with Chile is famous stuffing and chiles in walnut sauce, among others. It is very common to make them into slices with cream and cheese are also added to the tomato sauce of stewed pork or eggs in mixed tail is used as a garniture for soups, over rice. Also ground with cream or white sauce to make the call Poblano sauce or cream that is usually on huitlacoche crepes (corn fungus). To fill this Chile is due to peel, usually handle, it makes you sweat in a plastic bag and the skin was removed, opened and the seeds are removed. This Chile is almost always used when it is green, when ripe turns a deep red color when dried becomes the Chile Ancho. The Mulato Chile also is also obtained from a variety of Chile Poblano is dark green when fresh. The name of Chile comes from the valleys of Puebla, which is where they believe started the first crops. Chile Serrano.Chile small green cylindrical, sometimes pointed its completion is an average measure 3 to 5 inches long and an inch in diameter, is considered spicy, usually occupied by the seeds and veins also very spicy. His skin is smooth and bright, never dull or wrinkled, the vast majority of this Chile is consumed immature, ie green and turns red when ripe and used in the same way. It easily kept in the refrigerator for more than 10 days should not be frozen. It takes its name from its place of cultivation are the mountains of the states of Puebla, Hidalgo and Mexico, ham is the best known name throughout the country, although it is also called Green Chile, it should be noted that when recipes do not specify or single Green Chile say Chile is the Serrano.Se can be eaten raw, cooked, roasted or fried. When oil is usually itchy and mixed with other ingredients to make different sauces, including the call salsa or guacamole. When used for cooking sauces such as ranch or cooked green sauce. Is added to the entire Mexican rice. It is roasted in comal or griddle and then pounded with other ingredients to make sauces roasted. Also fried in a little oil or butter and served in restaurants, called chiles. A large percentage of serrano peppers canned in various presentations and meet with the names of Pickled Serrano Peppers, Pickles, sliced, etc.Menos Serrano Chile common is dry, which can be used whole or ground. The Chile Serrano may be substituted for the Jalapeño Chile. This name is all fresh peppers are green, usually immature, so that you can try the Serrano Chile, Jalapeño, amashito, Water and Chile Poblano, among others. In the center of the country when you mention refers to Green Chile Chile Serrano. When there is this automatically using Jalapeño Chile. In the north is the Green Chile Green Chile north. In Yucatan the Green Chile Green Chile is the Yucatan, which is about 5 cm long and 2 cm wide. Chile X-CAT-IKChile of the Yucatan Peninsula, pale yellow, thin, pointed, conical elongated slightly wavy, measures about 11 cm long and 2 or 3 cm at its widest part, may be moderately or very spicy spicy, mostly used fresh, roasted, whole unpeeled part of pickled fish or shellfish, poultry dishes such as turkey or chicken. The name of Chile in Mayan means blonde or blonde. It is also considered a blond Chile. As part of the culinary evolution of the Yucatan peninsula, currently these are filled Cochinita Chiles Pibil, Dogfish, among other fillings, served capeados or without weather and can be served hot or cold. Chile seco.Término generic is used for a large number of peppers that are left to ripen and dry or dehydrated, dry and are widely used in Mexican cuisine. Among them are the Chile Ancho, Mulato, Guajillo, among others. Some dried chiles are smoked as well as the Chipotle Chile, Mora and Morita. These and others form the large group of Mexican cuisine is known as dry Chiles. Chile reddish brown dry, average length 12 cm long and 7 cm at its widest, is triangular in shape, your feet are rough and shiny texture, must be flexible to the touch and never stiff. By soaking a brownish brick, and is responsible to give color to most stews this color. Chile is the most widely used in many different ways. When fresh the poblano.No Chile to be confused with the Chile Mulato, which is darker and larger. To distinguish be opened and viewed against the light, the width Chile stained glass is red and brown mulatto Chile. In many parts of the country like Chile is known for cooking, because it is in stews, sauces for all meats, broths and soups are colored. This Chile are any moles, marinades, different kinds of hot sauces. Dry Chile round, almost spherical, reddish brown, measured on average about 3 cm in diameter, smooth, hard shell, moderately spicy, pleasant flavor, something anuezado. With the hot sauces are made. When the waves that Chile, its seeds sound like a rattle or bell. Hence its name. The Chile Catarina is similar to this. Dried chile, also called lady beetles, green immature and bright red when ripe, red and sepia when dry, oval-shaped terminated tip, grows to between 3 and 6 cm in length and no more than 3 cm in diameter, their skin is thinner and gives a red color to sauces, is used in stews, marinades, soups and spicy sauces. It occurs in Aguascalientes, central and northern Mexico and southern United States. It is curious that sounds like the Cascabel Chile. Dark red dried chile thin, measuring between 12 and 15 cm long and about 3 cm wide, pungent taste, is a regional Chile Oaxaca, grown in the area of Cañada Girl. It is difficult to achieve in the same state, outside of which is not marketed. In Oaxaca is used to give some itching to sauces, moles, stews and tamales. Its name comes from Nahuatl Chilli, Chile and Coztic yellow "Yellow Chile". Under this name Chiles dry house three different colors. The Chilhuacle black, red and yellow, share several characteristics: they are Oaxacan, are cultivated only in the region of Canada Girl, are very expensive, rare, hard to get in and out of Oaxaca state, when dried retain their original form and is not wrinkle like others, their skin is smooth. Each key is its protagonist in different types of moles. Today is replaced by the Chile Guajillo. Its name comes from Nahuatl and means "Chile Elder". Shell is black, matt, voluminous shape resembles a miniature bell pepper Chile, usually measuring about 7 cm in diameter and 8 cm long, moderately spicy. Their fruity aromas and flavors reminiscent as to snuff, prune and dark chocolate. The most expensive of the three, in some ways is the easiest to find, 8 Chiles weigh about 100 grams, its color is very important to Chile for the preparation of black mole from Oaxaca. The Guajillo Chile roasting until a black tone is often replaced. Is yellow – orange, about 6 cm in diameter at its widest point and about 9 cm long, is the scarcest of the three, color is essential in the Oaxacan yellow mole. It measures from 6 to 9 cm long and about 6 cm in diameter, is of a dark red-black, very similar to chilhuacle yellow, moderately spicy, is used in several types of Oaxacan moles. Chile dry and smoky, dark brown, wrinkled texture, very spicy, Chiles is one of the most spicy of all dry, on average is about 6 cm long and about 2.5 cm at its widest part. When fresh the Jalapeno Chile. Its name comes from Nahuatl, Chilli, Chile and Poctli, smoke, "Smoked Chile." The technique dates back to smoking-Hispanic. This Chile is hot sauces and stews are sometimes called enchipotlados. It is sold dried in the street markets to make pickled or marinated, but the vast majority of pickled or marinated peppers are consumed canned, and only very few people are doing at home. This Chile is the most popular in Mexico. Chile long and slender, measuring on average 7 cm long and 1 cm wide. When fresh it is green and red when ripe, is available in the popular markets very easily, its flavor is similar to Chile serrano, Chile's dry tree is bright red, very hot, this is how most is consumed. Used to give itching to various stews, sauce when you are not removed the seeds and veins. It is very common especially for table sauces. This tree does not grow in Chile as its name suggests, simply plant where it grows is higher than the average of the other species. If the recipe mentions Chile tree and not specify whether fresh or dried, you should always use the dry. Chile dry reddish brown, smooth skin and elongated triangular shape, measuring on average about 10 cm long and 3 cm at its widest part. When fresh the Chile Marisol, is more important and Chile used as dry as fresh consumption is extremely low, because almost everything is intended to dry. This along with Chile Ancho Chile are probably the most used around the country. Its use is in all kinds of stews with pork, chicken, beef or other meat, is part of moles, marinades, chutneys etc. This is mostly used mixed with other Chiles, because only it does not produce a good sauce. Must always be soaked before use and occasionally fails blender grind perfectly, so that it is often preferable to strain it. There are three variants of this Chile: Guajillo Ancho, which is not spicy, Guajillo Chico, which is moderate itching, and Guajillo Puya, which is very spicy. Smoked dried chile, Chile smaller than the default, much like this, your skin is smooth, shiny, similar to default, measured on average 3 cm long and 2 cm wide. It comes from a small variety of jalapeño, it is very spicy with some sweetness, is used as the default or chipotle Chile, some say this is more sabroso.Principalmente is used in some parts of Veracruz, Puebla and the capital. With the sauces are spicy beef stew, chicken or pork, pickled or marinated. Chile Mulato.Chile dry, blackish brown, with form and color similar to Chile Ancho, but different, has on average 12 cm long and about 7 cm wide, its flavor is somewhat sweet taste slightly like chocolate, some sometimes be a little spicy, a little skin is gruesa.Cuando cool is a kind of very dark and Chile Poblano usually Poblano Chile such sale does not go out when it's cool. This is one of Chiles most important for the preparation of the moles, especially for the Mole Poblano. Although physically very similar to Chile Ancho, there is no substitute for this because the flavors are very different. Dry Chile elongated shape, measuring 15 to 20 cm long and 2 to 3 cm wide, has a blackish brown with a glossy surface and wrinkled and spicy taste, its name because when it dries, This is wrinkled like the grape-pass, when fresh is called Chile Chilaca.Se used to do a number of sauces, like salsa that bears his name, Pasilla Chile Sauce, salsa drunk, which is prepared with pulque, in different types of Moles, Marinades, jumbles and accompanies various stews of beef, pork or chicken. It can be cut into slices, fry and is the classic garnish of tortilla soup that is eaten in the capital of Mexico, the seeds and veins are saved and fried, put on the table and diners add spice to their them. Oaxaca dishes to avoid confusion with the Pasilla de Oaxaca Chile, Chile is known as Mexico. In the dry state is very similar to Chile Guajillo, but is thinner and spicy, is about 10 cm long and about 2 cm wide. In the capital of the country is known as Chile Guajillo Guajillo Puya and the itchy. When it is cool in Aguascalientes is known as Chile Mirasol. Awesome. Work often re marked Mr. Apicius. My wife and I have always wanted to make a written compilation of the most popular chiles from around south-central america even with the help of a Mexican friend and always have been willing to help, but this list has always been in unfinished sketches and abstracts. You have already done to perfection to delight anyone who sees it as usual. And it's worthwhile, do not I have to say. Obviously we would have not read it yet, but is copied and read quietly outstanding of these already in the evenings or weekends. Just take a look at this fantastic article that perfectly complement the recipe book, but I have to read me carefully, among other things to identify some of the varieties I have at home, from travel and keep dry. I do not know if among these varieties could include Spanish, Basque chili type, pattern pepper, paprika, chorizo, Nora, pimietno Italian, etc, which of course would be below that scale, but in some cases, such as relatives or cousins far from these Mexican chiles, could meet occasionally. Those who always without fail I have at home are: the broad, guajillo, pasilla, chile de arbol, poblanos. Right now I have some chipotles with a special toast brought me Veracruz, smell spectacular. By the way, when you have a little time, I Scanning a few pages of a wonderful book I have and I no longer get that book. I bought 10 years ago without knowing that a caitulo joya.Tiene acquired a quite interesting about the chile. I ended up buying a few sheets for classes in which a few copies come with their qualities and different names, but nothing as complete as this. I wonder how future blogger said if the Spanish chile varieties could intersperse among them or, conversely, is a full stop. The problem with the varieties