Red Slime Remover

Red Slime Remover

how long until i turn can turn on my protein skimmer?

i treated my tank 6 days ago for cyanobacteria and did a 20% water change on day 5. i used blue vet red slime remover. i was just wondering how long would it take for my protein skimmer to stop over skimming. the box just says protein skimmer will over skim during treatment so turn it off.

Just turn it off when your finished treating.

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The Benefits Of Very chillicious Peppers

THAT'S hot, you'll say. But the benefits of chilli pepper far outweigh its burning sensation on the palates. IYABO AYANDARE tells you why you need to add some chilli to your life. It's hot and delicious.

EATING chilli peppers scientifically called capsicum annum is a great way to stay healthy, naturally especially in cold weather. Chilli is a wonderful natural remedy, providing a huge number of health benefits, both treating and protecting from illness, disease, and various medical conditions.

It is most helpful to eat chilli peppers whole, and as hot as you can take them because the active substance contained in chilli peppers, called capsaicin, is located mainly in the pips and pith. It is interesting to know that one chilli contains more vitamin C than an average orange.

Chilli has been proven to lower cholesterol. It also increases metabolic rate (the rate at which the body burns calories) by up to 23 per cent for three hours after eating. As such, regular consumption of chilli can aid weight-loss.

Also, medical experts have revealed that regular eating of chilli destroys about 80 per cent prostrate cancer cells, and can even prevent them forming.

Another study has shown that eating chilli is also protective against stomach cancer, together with all these, eating chilli can ease the pain caused by Irritable Bowel Syndrome (IBS), because chilli peppers contain a pain-killing neuropeptide.

When applied topically, capsaincin, an active substance found in chilli peppers, provides pain relief from osteoarthritis, and may also help ease pain from diabetic neuropathy. Chilli has been proven effective reducing the amount of fibrin in the blood, therefore, preventing clotting.

Again, studies show that regular eating of chilli is helpful in increasing life span as evident in the fact that areas with higher consumption of chilli have less deaths from heart disease over residents in areas with residents who do not consume chilli regularly.

Regular consumption of chilli has been confirmed to prevent and clear sinus congestion, ease sinus pain and headaches, and also provide pain relief from migraines and cluster headaches. Chilli has been shown to reduce the amount of insulin required by diabetics by up to 60 per cent. Also, because of its pain-relieving properties, chilli can have a therapeutic, relaxing effect on the body.

Get the pleasurable chilli sensation from these hot but tasty chilli recipes.

Suya

Recipe for three servings:

2 teaspoons paprika

1 teaspoon dried ginger (ground)

1teaspoondried garlic (minced)

1teaspoon onion powder

1kg chicken (cut into chunks)

1 medium size onion (sliced)

Dash salt & other seasonings to taste

Mix all available spices together. Remove dirt from meat and wash, then coat with spice. Make meat marinate well for about 20 minutes or more. Pre-heat the oven to 180 degrees.

Place the meat on skewers. Broil the meat in the heated oven, until meat is cooked. Check at intervals to ensure that meat is properly cooked. Serve hot with a chilled drink.

Catfish peppersoup

Recipe for five servings:

5 medium size catfish

2 limes

75g peppersoup spices

75g hot chillies (ground)

I litre water

30g mint leaves (crushed)

Cut fish vertically to remove dirt and thoroughly wash with lime to ensure removal of any slime, season fish with salt and leave to marinat. Pour the stock into a pot, add chopped onions chillies and peppersoup spices.

Boil stock continuously for 15-20 minutes to blend together the flavours. Add the seasoned fish and simmer under low heat for 20 to 30minutes.Check seasoning and serve garnished with chopped mint leaves and chilled juice of choice.

Chilli chutney

Recipe for two servings:

130g red chillies

2 cloves garlic (minced)

1tablespoon cumin seed

3 tablespoons Olive oil

Pinch salt and other seasoning to taste

In a medium skillet, cook all available ingredients with a little water to a fine paste. Heat oil on medium heat then add chutney and fry for another 5 minutes. Remove from heat and serve.

Chilli cheddar dip

Recipe for four servings:

2 cups shredded cheddar cheese

1 cup shredded cheese of choice

Cup mayonnaise

Cup whole kernel corn, drained

2teaspoons green chilli peppers, (chopped &drained)

2 teaspoons finely chopped chilli peppers in adobo sauce

Teaspoon garlic powder

1 medium tomato, seeded and chopped

Cup green onion (sliced)

2 tablespoons snipped fresh cilantro

Preheat oven to 350 degrees. Mix together cheeses, mayonnaise, corn, green chilli peppers, chipotle chilli peppers and garlic powder in a large mixing bowl. Spread mixture into a 1 quart, covered dish. Bake for 20- 30 minutes until bubbly. Top with tomato, green onion and cilantro. Place tomatoes at the middle, make a ring around with the green onion then sprinkle the cilantro over all. Serve with red or green vegetables like Tostada.

Isi -Ewu (spiced goat head)

Recipe for six servings:

220ml palm oil

2pints stock and water

I onion (sliced)

2goat heads and 4legs

120g chilli pepper (ground)

50 g fresh tomatoes

2 medium size onions

1 clove garlic (minced)

15g fresh ginger (crushed)

21/2 teaspoons pepper-soup spices

3tabspoons lemon juice

Pinch salt & other seasonings to taste

A few mint leaves

Scrape and singe off all strands of hair from the goat heads and legs, Also singe the hoofs and horns, then peel off. In a bowl of clean water, wash the head and legs with a rough sponge. Chop into chunks with a sharp cleaver and rinse. Pour over the lemon juice and mix in. Cover for 10 minutes. Grind some of the onions, garlic, chillies and tomatoes.

Arrange meat in a pot, add onions, chillies, stock and seasonings. Cover and cook for 30 minutes. Check and stir at intervals. Slice and add the remaining chillies, tomatoes and onions, also add palm oil and wild mint. Boil for 5-10 minutes and simmer in low heat for 20- 30 minutes or until tender. Check frequently to adjust seasoning. Serve hot, garnish with chopped mint and chilled yoghurt.

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