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NEW KITCHEN
ESSENTIAL
Lansky.com t 800-825-2675 for FREE Catalog
The Master’s Edge® Sharpening
System includes a pair of both
medium and fine 9-inch ceramic rods
for professionally sharpening and
polishing of all straight and serrated
kitchen cutlery. Pre-set 17°, 20° and
25° precision sharpening angles.
Ceramic rods store in non-slip base.
Integrated safety handguard.
Pre-set
Rod Angles:
17°
20°
25°
Foldaway
Self-Storage
Serrated
Straight
SOLID COPPER
Heat Diffusers and Defroster Plates
~Equalized Heating~ No Hot Spots in your pans
Copper Conducts Heat Better
Since 2002 - 1/8 Inch Thick
http://www.bellacopper.com 805 218 3241
Athena Institute, Braefield Rd, Chester Spgs, PA 19425 SAV
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Athena 10X tm For Men $99.50
10:13 tm For Women $98.50
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PROVEN EFFECTIVE IN 3
DOUBLE-BLIND STUDIES
Created by:
Winnifred Cutler,
Ph.D. in biology from
U. of Penn, post-doc
Stanford. Co-
discovered human
pheromones in 1986
(Time 12/1/86; and
Newsweek 1/12/87)
Author of 8 books
on wellness
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Athenainstitute.com
Toasted Thai Chile Powder
Makes ⅔ cup
Total: 30 min
2 oz. dried puya
chiles (about
30 medium
chiles), stems
removed
1 Moisten a paper
towel and set it by
the stove. Heat a
large, dry skillet or
fl at-bottomed wok
over high heat, then
lower the heat to
low. Add the chiles
and cook, stirring
and fl ipping con-
stantly, until they are
brittle and browned
all over, 10–15 min-
utes. As loose seeds
fall into the pan,
use the wet paper
towel to quickly
remove them to pre -
vent burning and
smoking.
2 Remove the indi-
vidual chiles from
the pan as soon as
they are toasted.
Let cool to room
temperature, then,
working in batches,
use a heavy mortar
and pestle or a spice
grinder to pulver-
ize them into a fl aky
powder. Use imme-
diately, or transfer
to a n a ir tig ht con -
tainer and store in
a cool, dry place for
up to 1 month.
CHUTNEY
Jarred tamarind chutney is a
popular accompaniment for
fried South Asian snacks. This
jarred version from Swad brand
is seasoned with chile, garlic,
ginger, and warming spices. It is
the classic topping for pakoras
and samosas, or add it to steak
sauces for a riff on English
Worcestershire.