in a bakery / in einer Bäckerei

12
2010
11
2010
Fire Floss
14
2010
The Beginning
In the beginning of April, the chile peppers were finally put outside… from where, I have yet to find out. It is rather strange, as rooms aren’t really heated around here. Clearly, though, these chile peppers weren’t started here.
A few days later, they had established themselves well:

19
2010
Capsaicin-Textile
Fascinating.
There are stories of cowboys putting chile pepper powder into their socks to warm the feet.
China has taken that idea a step further:
You can find clothes like this, with capsaicin worked into the textile in order to get a warming effect…
So, female underwear that, for once, is cute and yet meant to get the wearer hot, not the onlooker.
The uses to which chile peppers can be put
19
2009
16
2009
Body-Chilli
Nicht nur, dass sich Chilli in der chinesischen Küche gerne wiederfindet, es wird auch für seine verschlankende Wirkung geschätzt. Und nein, nicht weil das Essen so scharf gerät, dass man es nicht mehr essen kann…
Der neueste Streich: Watson’s, so etwas wie Schlecker in China, hat gar seine eigene Reihe schlankmachender Körperpflege ins Angebot genommen. (Übrigens angeblich mit Chilli-Extrakt aus Frankreich. – Gute Kosmetik kommt doch aus Frankreich, oder?)
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Not only do we find chile peppers in Chinese cuisine, it’s also valued for its slimming properties. And no, not because the food gets so spicy, one can’t eat it…
The latest: Watson’s, China’s Walgreen’s, if you will, has introduced its own line of slimming products . (According to the packaging, with chile pepper extract from France. – Isn’t all good cosmetics from France?)
16
2009
16
2009
16
2009
Who needs sleep when you can eat chilli?
Times Online reports on a new measure by traffic police, aimed at reducing traffic fatalities caused by sleepy drivers: hand out chile peppers!
http://www.timesonline.co.uk/tol/news/world/asia/article5892371.ece
10
2009
Charming Chinese Chiles
A short piece on the chile pepper-inspired, ristra-like good luck charms in China, written for the Fiery-Food and Barbecue website’s blog here


