Cheese Burgers (cooked these in my cast iron skillet). For a weekday dinner these were terrific and quick.

Lamb Kofta Kebabs with hummus, lentils and grilled (yes, right on the charcoal grill) flat bread. I cannot express how pleased I was with the breads cooking perfectly on the grill and not sticking to the grates. I will be doing more of this for sure.

Deep Dish Pizza filled with ‘shrooms, sausage and cheese. First try at this type of pizza. It came out pretty good, but next time I'll need to use less dough in the pan.

Long and slow cooked Chili with all the trimmings. I properly diced the meat instead of grinding it. It results in a better texture and appearance. As you can see, it included a lot of spices plus chipotles.

Mulatina visionaria, 2007

graphite sur papier, cire

29 x 19 cm

Courtesy Gallery Kewenig, Köln

Photo : Simon Vogel

Cette artiste chilienne propose un travail fondé sur ses expériences personnelles. Certains de ses dessins de petits formats sont définis selon elle, comme étant des images instantanées de ses propres souvenirs mais aussi tirées d’expériences universelles accessibles à tous. En tout cas, il est clair que l’on reste fasciné devant ses personnages aux corps torturés.

The work of this  Chilean artist is based on personal experiences. Some of her drawings of small formats are defined according to her, as instant images of her own memories but also learned from universal experiences. In any case, it is obvious that one remains fascinated by her characters with tortured body.

Pour plus d'informations sur cette artiste, visitez son site Internet personnel ! For more informations about this artist, take a look at her personal website !

Mom made bread again. One pan is plain, the other has dried pork shreds inside.

This one has cinnamon sugar! Each roll is rolled with cinnamon sugar inside.

Chocolate beef chili. Soo good. The chocolate flavor is barely there but makes it taste so much better. I cheated and used a packaged chili flavoring mix but that's how I usually make it. I like consistency and it's easy. Brown a pound of ground beef, add a chopped onion, chopped jalapeno pepper, a can of red beans, a small can of tomato sauce, a packet of chili flavoring and 3 teaspoons of cocoa powder.

In a 4 qt saucepan, saute onion and garlic until onions are soft. Add pork and cook until pork is no longer pink, about 10 minutes. Stir in cumin, rice, beans, chilies, corn, hot pepper sauce, and broth. Cover and simmer 20 minutes. Serve each portion in a warm bowl garnished with parsley. I like to drizzle a baguette with olive oil, cover with grated Parmigiano Chesse, and toast to serve along with this "chili".

Gerne schwitzt man über einem feurigen Chili-Eintopf oder genießt asiatische Curries. Aber manchmal gilt auch hier: Was zuviel ist, ist zuviel und dann brennt es im Mundraum! Wenn Ihnen der feurige Geschmack in ihrem Mund mehr Schmerz als Genuss bereitet, greifen Sie bitte nicht zum Glas! Und schon gar nicht zu einem heißen Getränk: Kalte, warme oder kohlensäurehaltige Flüssigkeiten regen die Geschmacksknospen nur noch mehr an und es brennt viel mehr.

Hilfreich ist Joghurt, am besten natürlich mein selbstgemachter ... schnelle und wirkungsvolle Brennabhilfe :-)

Chili sounds good.  Yes, in the middle of summer.  Chili.  What the hell am I thinking?  I know what I am thinking--if I have to look at that bottle of V8 in the cabinet for one more day I'll just open it and dump it straight down my throat!  So, chili it will be.  Paul will think I'm crazy.  Maybe he'll get me some good prescription drugs when he admits me to the psych ward?  Probably not.  I'm not that lucky. LOL

My house could certainly use to be tidied up too.  I'm not supposed to be doing much, but I don't think picking up the odds and ends stuff around here is going to kill me.  Maybe even a few dishes could get washed.  I'll take breaks, I promise! 

Just wanted to throw out my Thank You's to those of you who are so awesome at leaving me comments!  Makes me constant dribble of bullshit on this blog seem almost relevant to the world....it's not, but thank you for making me feel loved!  I love you all too!

I've always loved American chili, but often found the thick consistency and over-meatiness to be a bit much. Overwhelming, and not so complex in the flavor department.

Here's a lovely soup to make with chili beans and meat, that's actually inexpensive and much lighter in flavor and texture than most chili.

I like to buy a package of frozen beef patties and find ways to cook them using just one patty at a time. It gets some meat into our diet in a very inexpensive way. Anyway, every ingredient in this soup can be bought at Aldi, in quantities that none need be wasted.

You start by making the soup base. It can be used to make ultimately different soups as well.

A third of a white onion, diced

A quarter of three bell peppers, diced (I use these in so many recipes, including salads, that I never waste any out of a package of three.)

Two tablespoons butter

One frozen ground beef patty

One can chicken broth

The key with this soup is to simmer the ingredients in layers. You start by sauteeing the onion and peper together in butter. Then add the ground beef; chop, and simmer. Then the broth (and a little salt) and simmer.

The broth is the key ingedient here as it will thin out the chili texture, help to disguise the inferior flavor of the cheap meat, and add a savoriness without any noticeable chicken flavoring. (Believe me, if Scottie tasted chicken, this would never get eaten.)

This is your base.

After that, you want to boil some noodles. While that is heating up, add a can of diced tomato and chili peppers to the soup base. At Aldi you can find these cans with the other canned vegetables. This is my compromise with actually cooking my own chili peppers, which never turns out well for me. Simmer.

Add one can of chili beans; simmer.

Add one can tomato soup and water (or fresh tomato puree: ) simmer.

Drain the noodles (elbow macaroni is my choice.) Add them either directly to the soup or allow diners to add them in quantitiesto their own taste.

That's your soup. You are using small quanities, in most cases pre-measured, of inexpensive ingredients. It feeds four to six people, depending upon how many noodles you use.

You keep the remaining beef patties in the freezer (freeze them in two layers of plastic and one of almunim foil to prevent freezer burn or unwanted flavoring.) You keep the rest of the onion and peppers in sealed plastic bags in the crisper drawer - as long as they and the bag aren't wet, they'll keep for a while.

And the family raves. Well, Johnny doesn't rave as it's a bity spicy for his tastes. But the husband raves.

And then there's the McRib. But, seriously, folks. It's all a part of a collective gastronomic heritage that is uniquely American.

That brings to mind a story. There was a little girl. We'll call her Lakshmi. She came to the US from a magical island that was once called Ceylon, famous for its pearls. Her father told her that it was important to try American foods, so he prepared french toast, following instructions carefully until it came time for the toppings. Lakshmi and her family substituted ketchup and chilies, preferring a savory finish for the mildly sweet toast to the overwhelming sweetness of syrup, powdered sugar or fruit sauce.

The moral of the story? Take note of the buying power of the Sri Lankan-American audience? Not really. Add chilies and ketchup to the dipping choices for your french toast sticks? Now that's getting closer.

There are probably as many flavor combinations and possibilities as there are people on the planet. The tastes of the American consumer are becoming more varied, more adventurous, more sophisticated, more discerning and more individualistic all the time.

This is happening for three reasons: First, people are coming here from other countries. Second, Americans are increasingly interested in other cultures. Third, many of us just simply like a little variety and "spice" in our lives, and food is a good vehicle for it.

The wonderfully elegant thing about this tendency is that you can address consumers across many demographic boundaries (income, race, age) with many of the same flavor profiles.

Finding a place for tamarind on your menu or in your product, for instance, might satisfy the palates of Latin Americans and people of Indian descent, while firing up the waiting taste buds of consumers who may never have been exposed to the flavor.

This is a great instance of your creativity converging with consumer tastes. Go have fun and take advantage of it.

Once again making good use of that 5l pan, I boiled me up those borlotti beans I'd had laying around for ages (after a nice bit of soaking, of course) and later on added some of the proper cook-for-45-minutes rice I'd had laying around for ages.
I also added an onion and some garlic, since that seemed like a nice addition and Robyn did it too.

I'm not sure, but I think cooking that large an amount of beans means some occasional stirring might be a good idea. While I cooked the beans for over two hours, there were still some that weren't properly soft. My theory is they were on the bottom of the bean pile and therefore didn't have as much access to the fluid, and stirring things up a bit might remedy that.
Will test this theory next time.

The things I made with this rice and bean food:

1. Rice and beans pretty much as they were, just with some spices and ketchup added. Eaten with a green salad. I made something similar to this a second time but I added the left-over tomato and some kale cubes and didn't have any salad.

2. Some kind of chili-like food. Basically some rice and beans reheated with me adding spices, some of the sweet corn I froze earlier, and some tomatoes. Eaten with the rest of that green salad.

3. Soup. I'd saved the water in which I'd boiled the rice and beans and used that. I added some celery and carrots and spices. While tasty, it wasn't as filling as I'd expected. Still, at this point my boyriend had arrived so we shared the (small) pan of soup. It's not unusual for me to eat a whole pan of soup on my own, so it may just have been the amount that made it nt as filling as I'd expected.

4. Burgers. My first-ever attempt at making those myself. They turned out a little wetter and more fragile than I think they should've but they tasty nontheless. I added ketchup (a little too much, probably), some finely chopped onion, bread crumbs, some farina-like flakes, and some spices.
Served with potato-turnip mash, peas, and carrots.

5. Salad for eating on the train. I added some of the potato and peas I'd cooked earlier, some chopped celery, some spices, a fair bit of ketchup (I'm starting to wonder whether I can buy that stuff bulk), a few drops of liquid smoke, and some mustard.

I didn't take too many pictures, and the ones of the second as-is dish were too horrible to post, so there's just these two:

Burgers:

Salad:

It was a lot of fun eating this way. Very convenient, too. You already have a base around which you can prepare your meals, and these ingredients are simple but incrediby versatile. While I won't eat this every day, I can see this becoming a basic part of my diet, though I'll probably also have times when I just cook up a lot of beans without the rice and do things with that. I just can't see myself making rice hummus.
Also, except the burgers, all of these things ended up gluten-free without any conscious effort. And there should be a way to avoid having to use breadcrumbs and farina for the burgers, too.

Apart from being pleased with that 5l pan, I'm also very happy I decided to buy that container set at IKEA. Normally I resist buying more containers since I already have a good few I don't use too regularly. Because of this I label the urges to buy I always get (but they're so convenient...) when I spot nifty containers irrational and uneconomical and restrain myself.
Well, except that time at IKEA, but hey, when there, I also buy those biscuits. And the not-so-salty salty fish before MalacoLeaf started dating a beekeeper and added bivax to all of their products. Grrr...
Anyway, this container set contained some rather large containers that came in very useful in storing this stuff. And while a larger fridge, and, if you want to go extra stretchy, freezer, would be convenient, I did actually manage to fit it all in my limited space without having to kick out any of my other stuff. I'd worried some about whether I'd have the space to store it properly, but I needn't have.

Fantastisch, geweldig, wat een leven! We zijn een week eerder naar Chili gegaan om te snowboarden. Aangekomen in Santiago (wat een erg leuke stad is overigens) hoorden we dat een slaapplek in de bergen erg moeilijk zou worden want het is vakantie voor de Chilenen. We zijn toch blijven proberen en in een skiverhuurbedrijf hebben we gevraagd of zij nog wat wisten. Na teleurgesteld naar buiten te gaan kwam een man naar ons toe (een klant van die winkel) dat hij wel iets wist en het is echt ongelofelijk:

We zitten in een leuk dorpje tussen de drie skiresorts 1 uur van Santiago vandaan. De eigenaar is een hele goede snowboarder en ontzettend aardig. We hebben een super prijs gekregen, mogen zijn snowboard lenen, kleren van hem en zijn vriendin (want we hadden natuurlijk niets bij ons), hij gaat morgen gidsen, hij brengt ons overal naartoe, etc. En feesten kunnen ze hier! Bovendien is hij het feestbeest van Chili. Nu zijn we aan het internetten op zijn computer, we eten ook elke dag met zijn allen en het voelt echt als je eigen thuis. Wel fijn na onze harde dagen in Bolivia. Wat zijn de Chilenen gastvrij!

Het leuke is dat er hier weinig Europeanen komen dus iedereen vindt het leuk je te ontmoeten. Het hele dorp komt regelmatig langs om te borrelen in de gezamenlijke woonkamer. Vaak worden de borrels afgesloten in een ronde, houten ton met heet water, zie foto's. Kortom: beter hadden we het niet kunnen treffen. Omdat hij niet wil dat we weggaan krijgen we nog 2 nachten extra zodat we maandag pas weggaan. Dan kunnen we nog een echte Chileense barbeque meemaken met een groot feest.

Here is a recipe I fixed on July 4th and it was a smashing success.  Since it is so hot these days you don't want to spend a lot of time in the kitchen.

Good to serve with chips in a bowl OR on hot dogs and hamburgers.

2 pounds lean ground beef

1 cup chopped onion

1/4 cup chili powder

1 TBLS paprika

1 TBLS ground cumin

! tsp garlic powder

1 TBLS dried Mexican leaf oregano

1/4 to 1/2 tsp cayenne pepper (to your taste---we like it HOT)

1 tsp salt

Fresh ground black pepper

1 (10 oz.) can Salsa de Chile Fresco (Mexican Tomato Sauce)

1 (10 oz) can Rotel tomatoes

1 (16 oz) can pinto beans, undrained

1 TBLS balsamic vinegar

In a large skillet,brown ground beef and onion together; drain excess fat (I used extra lean ground beef).  Add chili powder, paprika, ground cumin, garlic powder, oregano, cayenne pepper, salt and fresh ground pepper; simmer stirring occasionally about 3 to 4 minutes.  Add tomato sauce, Rotel tomatoes and beans; simmer about 5 minutes and then add the balsamic vinegar.  Pour into small crock-pot and heat on low about 2 hours OR until the gang arrives.

Top with: cheese, onions, sour cream...

The Husband and I eat copious amounts of soup; but even I will admit that the thought of chili in the dead of summer is almost repulsive.  Unless, of course, it's Green Chili with Pork and Hominy.  The flavors in this chili are so fresh and vibrant, it tastes good all year round. 

Growing up Mom only made one chili... which is fabulous and remains my go-to chili recipe.  How naive was I to think that everyone made the same chili and only my grandmother made "bad" chili.  Mercy.  I've served this several times while entertaining and the reaction is always the same give me the recipe... NOW!  Last year I served this for our Christmas Open House and one of The Parent's lifelong friends who is an incredible cook almost knocked me out trying to pry the recipe from my lifeless paws.  Occasionally when I'm in a not-so-bad OCD mood, I'll use one can white hominy and one can golden hominy... and it's equally good.   I do hope you'll try this chili, no matter how hot it is where you are. 

This recipe comes from Epicurious, but it's been changed a little.  I've added my (comments). 

Green Chili with Pork and Hominy
Epicurious

1 medium onion, quartered
2-4 jalepenos, stemmed & quartered
2 cloves garlic, peeled
1 3/4 c chicken stock
1/4 c vegetable oil
1 1/2 lb ground pork
1 t ground cumin
Salt & pepper to taste
2 (14 oz) cans white hominy, drained & rinsed
Handfull fresh cilantro, chopped
Serve with:
Shredded cheddar
Sour Cream

Purée onion, jalepenos and garlic with 1/2 cup chicken stock in a blender.  (I do this with my immersion blender and it's perfect.  The method I use to determine how many jalepenos is to give the puree a good sniff after it's blended and as RR would say... your nose will know.  Start with two peppers and add until you get that spicy sniff.)Heat 1 tablespoon oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then brown pork, stirring and breaking up clumps with a fork, just until no longer pink, about 4 minutes. Transfer to a bowl with a slotted spoon.  Pour off all but 1 tablespoon fat from pot.  (If you use lean pork for this or

grind your own, you won't have excess fat and the flavor is actually better.)

Add remaining 3 tablespoons oil to pot and heat over moderately high heat until hot, then carefully add purée (it will spatter), cumin, and salt. Cook, stirring frequently, until mixture is thickened and most of liquid is evaporated, about 10 minutes.  (The puree will become paste-like and utterly delicious.  Don't skip this step- you'll regret it.)

Add pork, hominy, cilantro, and remaining 1 1/4 cups broth and simmer gently, uncovered, stirring occasionally, 10 minutes. Serve chili sprinkled with cheddar cheese and a dollop of sour cream.

Anyway, here's a weekend forecast:

1.  Sirenfest is this weekend.  Supposedly Broken Social Scene and Stephen Malkmus -- the two acts I want to see the most -- are playing on different stages within a half hour of each other.  This means I have to choose.  My heart says BSS, but my Vanessa from Queens impulse says SM.  We'll see who wins.

2.  The Dark Night comes out on Friday.  I'm going to Court Street Cinema to see it.  This means lots of shouting people, you guys.

3.  I'm living in Fort Greene for the weekend.  Okay, maybe not EVERYONE would be excited to be house sitting in this neighborhood, but I am.  And damnit, that means I'm close to a bunch of my favorite restaurants until Sunday.  Fort Greene is abounding with white people that love diversity!

4.  Rock of Love 3! Things between Bret and Ambre didn't work out.  Obviously this means another season.  Although this is far away, I'm excited that there will be something to satisfy my craving for the crazy bikini clad alcoholic ladies.

5. Next weekend is Julie and her Scott.  Ew, it sounds weird to say "her Scott," but I'll leave it there so the discomfort can sink into my readership too.  They're hitting up the She & Him concert, and I'm trying to see if I can budget tagging along too.  Otherwise, I'm going to the DFA party with James Murphy at PS1.

6.  I'm going to Batavia/Buffalo. In less than two weeks, I'm driving back with Julie and *her Scott* to Batavia.  I don't really know what I'll do with myself there, but I'm excited about that.  A change from exhaust fumes to cow fumes can be good for the lungs sometimes.

What surprised me the most was that I didn't overreact - I actually laughed, drank the remainder of the beer (and opened a new one for the chili), wiped the floor, and kept going. I think back to past kitchen mishaps - dropping an entire pot of rice and beans on the floor, spilling various spice jars, etc. At the time I wanted to cry. Haven't we all had those moments?

I was curious as to what polenta and chili would taste like, and the answer is a very interesting combination of chunky and smooth. The polenta is spooned into the bottom of the bowl and the chili (and its light sauce of beer and tomato sauce) rests on top. The recipe called for chorizo in the chili, but I'm not a fan of its spicy, gritty flavor, so I left it out. I added a little sour cream on top to cool it all down.

Polenta is one of my new favorite ingredients to use - cooking it with chicken stock instead of water enhances the flavor and makes it taste like you've been cooking it all day. This meal had polenta mixed with scallions, butter, and thyme, and I've made it also with butter, parmesan cheese, and a little half-and-half. A few of Rachael Ray's recipes call for polenta cakes in a twist on traditional lasagna - I think that will be my next attempt.

Get some at http://www.thetexastamalewarehouse.com/product/210CHITEX005

Аз обаче не съм като тях. Колкото и шоколад да ям винаги ще го обичам. Като гледам и Деничеро много го обича :)

Помните ли бомбардировките в София? Не, не тези през Втората световна, въпреки че някои от вас сигурно ги помнят ;) Имам предвид последните. Челопеченските. Тогава прогнозата за времето по телевизията беше: Слънчево с прегърмявания.

Now with hunting season comes..... you guessed it more camping. Which means cooking over an open fire. Nothing tastes the same as food cooked over an open fire. Even if you burn it, it still tastes better than what you burnt on the stove at home. Some people are regular "gourmets" of the campfire. Others prepare the camp kitchen in a little more sophisticated manner. Anybody can cram a hot dog on a stick and scorch it beyond recognition, slap it on a bun with a little relish and onion and snarffle it down. Why not bring a little culture ( huh?!?!) to the woods, some fine cuisine (camp style of course).

The dining experience in camp doesn't have to be cavemanish (is that a word). I know, some of you go for that very reason. At home you have to be mannerly. In camp, eat with you feet if you want to, right!? No napkins, no silverware, nobody makin' faces because of how you eat; heaven right!? The point here is to not foofoo up the great out-of-doors but to try something new over the campfire that doesn't come in a package labeled "may contain one or more of the following". So here is a freebie for you my version of venison chili.

You better have a big pot 'cause this makes a lot. I could reduce the quantities but when I make this it never lasts long.

Bill's Chili

2-3 onions chopped

Tbsp chopped garlic (more if you want it)

2-3 cans chopped green chilis

1     can Rotel

2     cans diced tomatoes seasoned for chili

3     large cans tomato sauce

1     larger jar pace chunky salsa (heat range is your option)

2     cans black beans

2     cans kidney beans

2     cans chili beans

3     lbs venison or ground chuck ( no cheap hamburger)

the rest of this will be to your taste

black pepper, white pepper, red pepper, salt, sage

chili powder ( till you have an orangey red color as well as to taste)

cumin ( just till you get that dry cumin taste)

parsley flakes (about a hand full rub them together as you put them in)

start the onions, garlic, green chilis and parsley flakes cooking first. Add some of the chili powder, 3 peppers, salt and sage. You will be adding these again as it cooks and as you add other ingredients until it tastes good to you. When onions begin to turn clear, add meat. Brown meat and begin adding Rotel and chunky salsa as well as diced tomatoes. Add the rest of the stuff and continue seasoning to taste. When the color is right and it tastes good to you, let it simmer stirring regularly so it doesn't scorch to bottom. If you are over an open fire stir the heck out of it or take on and off the fire so you don't scorch it. Scorching adds an unwanted flavor that you ain't gonna cover up.

I hope you try this and enjoy it. I hope I remembered every thing because when I cook I add this and that until It tastes right to me. I encourage you to do the same. Try it at home first. I've never had anyone complain about it unless it was to hot.

I told you I had lots of different interests

Ingredienser

• 1 gul lök
• 2 burkar majs
• 3-4 morötter
• 1 dl röda linser
• 1 dl grädde
• 1½ liter vatten (ta mer om det blir för tjockt)
• 3 vitlöksklyftor
• En skvätt grönsaksfond
• Korianderfrön (malen koriander går säkert också bra)
• Senapsfrön (svarta)
• Chili (jag använde ca 1 tsk spanska chiliflingor)
• Salt efter behov
• Majsolja

Värm oljan i en stor kastrull och stek kryddorna i ungefär en halv minut. Lägg i hackad lök och vitlök och stek tills löken blir mjuk. Blanda i skivade morötter och stek ett tag. Lägg i och stek majsen några minuter till. Häll sedan på vatten (gärna redan uppkokat så går det snabbare). Häll också i grönsaksfond och sköljda linser. Låt koka 15 minuter, eller tills morötterna är mjuka. Häll på grädde och koka 5 minuter till. Mixa soppan slät och smaka av med salt.

Infoavond i.v.m. het projectbezoek en de toekomstplannen van SOS Chili op zondag 24 augustus om 19.30 u. in het trefcentrum de Nieuwbeek.

Meer info over SOS Chili kan je vinden op:  http://soschili.skynetblogs.be

Familie: Nachtschattengewächse

Herkunft: China

Andere Namen: Cayennepfeffer,Chiliepfeffer

Vorkommen: Süd- und Mittelamerika, Asien, Afrika

Merkmale: Mehrjähriger Busch mit grünen eliptischen Blättern die bis zu 10 cm lang werden. Die Blüten des Chilies sind blassgrün bis gelblich aus denen aufrecht stehende glänzenede, rote bis zu 3 cm lange Schoten entstehen.

Blütezeit: Mai - Septemeber

Inhaltsstoffe: In Chilies sind sogenannte Capsaicinoide (für den scharfen Geschmack verantwortlich), Fettsäuren, Flavonoide, ätherisches Öl, Carotinoide, Zucker und Vitamin A, B, C enthalten.

Eigenschaften: Chilies sind durchblutungsfördernd, stoffwechselanregend, antiseptisch, verdauungsfördernd, antibakteriell, schweißtreibend, blähungswidrig. Das Aroma ist scharf bis brennend scharf und kaum erträglich.

Küche: Bei Chili ist es so das Chili nicht gleich Chili ist. Man unterscheidet hier zwischen grün oder rot, frisch oder getrocknet, gebraten oder gekocht. Die frischen Chilies sind stärker beißend, kratzend, vorallem die grünen Chilies, während die getrockneten Chilies würziger und eher harmonisch-scharf sind. Chilies sind im Einmachgewürz für Gurken und Mixed Pickels sowie in Chiliepulver, Curry, Chiliesoucen und einer Unzahl von teuflich scharfen Saucen sowie Beilagen wie z.B. Tabasco, Sambal Oelek und verschiedenen Indischen Würzmischungen.

Gesundheit: Äußerlich wird capsaicinhaltiger Extrakt in Form von Salben oder Pflastern gegen schmerzhafte Erkrankungen des Bewegungsapperates eingesetzt. Bei Rückenschmerzen, entzündlichen und degenerativen Gelenkerkrankungen, diabetischer Nervenschädigung, Schmerzen nach einer Gürtelrose, sowie bei Juckreiz durch Psoriasis (Schuppenflechte) zeigen Studien gute Behandlungserfolge mit Capsaicin-Salben.

Chili im Shop