Burning pods

I am quite unpretentious in food and can eat almost anything. Behind your childhood with pioneer camps, youth with student cerebral pages. I can easily manage without excesses and even without salt. I confess in secret: taking it well on my chest, I can gnaw the edges at the glass faceted, of course, but ordinary, with thin walls. There are living witnesses to this. But without pepper I can not.

Some people, crouching to the table, immediately grab the salt shaker and salt everything at once, without trying. This is very harmful with age among lovers of salty begin to “rust” the joints and the character spoils. On the contrary, lovers of acute vigor, cheerful and mobile. And if, even in their youth, they did not get a stomach ulcer, then nothing threatens them further. I’ll make a reservation right away: this is my personal point of view, which has nothing to do with science. Once on a dispute in a large company I had to eat a long green, twisted in a spiral Uzbek pepper. Fifty rubles in those days were good money.

According to the terms of the bet, it was impossible to drink or seize this product. I will not describe my feelings in detail, but I received the money, and I burned the carpet on the floor with a sloping tear. Burning pepper pepper has many varieties, but, like a sweet fellow, is included in the Capsicum Annuum family. Peppers taste can be tolerant, but can blame like fire. There is such a harmless pepper, usually growing on the windowsill near Geranium, which is called “light”. Once in the market in Feodosia, one kind hostess suggested: “Man, try, this is a“ light ”. He did not try, but he was desperately bargaining and bought fifty pits. Green, if you string on a thread and hang in the sun, soon ripen and make red. So I did, and the thread, forgetting, bit my teeth. Tutto fully felt the insidiousness of the saleswoman and imagined how I would rush around the market in search of water if I succumbed to its call to try.

Depending on the content of the alkaloid capsaicin, the spicy pepper changes. Burningness depends not only on the variety, but also on the conditions of growth: light, heat, humidity. The tougher the conditions, the more acute the pepper. Just like with American boxers: grew on the street - fought a lot - grew up in a great fighter. This capsaicin is usually removed with seeds. However, if you are an American spy and, leaving the chase, you need to knock down the border shepherd with the trace, throw a handful of such seeds in her face. For this case, Kayenn pepper is most suitable (Kayenna is the capital of French Guiana, South America). Habanero is a very sharp pepper in the form of small pits of yellow, red or green. It is often used in Mexican cuisine, not famous for dietary dishes. And there are varieties with spectacular names: “burning golden spike”, “Hungarian yellow wax pepper” or “bird eye”. Try to remove pepper, and Mexican, Caribbean, Indian, Thai and many other kitchens will disappear. Indeed, in addition to simple use in fresh or processed form, burning peppers are part of all sorts of sauces and seasonings. For example, Chile.

In the era of Queen Victoria Chile, he landed 25 components into the company and became part of the famous Warchester sauce. This English sauce, which is customary to add a drop, is perfectly combined with meat, fried eggs, sandwiches, boiled and fried fish. It also includes tomato paste, Yamaisky and black pepper, cloves, ginger, meat broth, flour, salt, wine. Remember the tiny bottles of tobasco or jars with a good adjika: the Caucasian is dry, and the Crimean is completely liquid, it is called “fast” - both in the sense of preparation, and in the sense of consumption, that is, it will not be simple for a long time. Burning pepper is also an excellent preservative along with salt and garlic. Therefore, it is always present in banks with various pickles and marinades. The Hungarian lard and the Armenian Bashturma are sprinkled (in a hammer). He (why would this?) Swims in a bottle with a Ukrainian gorit.

Twenty years ago, my future wife Lyuba covered up borsch, standing in front of her in a plate with black pepper so that the beetroot color completely disappeared. I liked it so much that I decided our fate for the future. But real black pepper has nothing to do with what was written above. He is from another family and looks different. Another time about him.ctapt, a beginner perceives the word “Marina” as a female name. Yakhtsman, writes it with a small letter, since it means a fenced and protected section of the coast with all amenities (restaurants, souls, tanning beds and so on). The vessels come to Marina to replenish the reserves of the provisions, to undergo a technical inspection. Court owners make plans for life, relax after marine crossings. In general, Marina always serves as a starting point and at the same time as a finish.

In Marina Marmaris, our Christmas regatta started. 14 ships, two qualification tables: professionals and amateurs. We got into the first, although our Odyssey yacht is not for the Bermuda -type single -masted sloop not for sports racing, but for leisurely walks along the shore, lying in a chair with a glass of Martini in his hand. Why it happened - to tell a long time. More importantly, we were the only ones who represented Russia in these competitions. Actually, this is always the case.

A person of an ignorant sooner or later will ask the question: - And if the wind is not fair? Suddenly hesitates oncoming?

If we go tacks.

Worst of all, when there is no wind at all. What happened at the start. It was necessary to see what tricks the competition participants are being launched, in order to at least promote ships at least. The difference in the equipment and professionalism of the teams immediately performed in all its glory.

However, after a few hours to sight of each other. The race has begun.

Five days that shocked the weather has developed its regulations. In the afternoon it reached Stiel, and at night every night! - roared the storm. Pleasure for an amateur, but excellent.

The main thing is not to deny yourself anything. Still on land, during one of the smoke breaks, the captain said: “So, guys, let's think about that we need it when you are staring in Marina after a long sea transition.” The captain gathers a team in the wardroom, and everyone drinks vomi vodka. Then you go to the shower and are there as much as you need. After the shower, you wrap it in a neighboring restaurant, where you order a huge glass of cold beer from the best waitress and a dazzlingly beautiful woman (so it seems to you). Slowly drink a foamy hoppy drink, looking at palm trees, yachts, watch people who probably don’t know what the sea is to cross the element. You want them to certainly survive a sense of victory with you, and an unprecedented rise is born from such thoughts in your soul. Our guys experienced all this in a complete measure. God will give, not the last time.