in cyprus, olive trees are dying and oil factories are idle. farmers will wait for green olives to become more expensive. which olives from russian stores disappointed connoisseurs from cypriot plantations? well, i look at them, they are beautiful, even, but bland. witch's cauldron and elf's bowl. what other mushrooms do chefs and gourmets hunt for in the spring? the taste is earthy, rich, mushroomy. not to be confused with anything, for collecting what forest delicacies can you now go to jail? punishment, and criminal, now provided for up to 9 years in prison, complete chaos. but no, not like that, there is no limit,

as many as 40% of russians answered this way when sociologists asked them how much kebab you can eat, and you know, although they didn’t ask me, i admit, i’m also among these 40%, and they help to cram so much spring delegate into themselves, of course, sauces, the most hit of which, judging by the same polls, is ketchup, but it’s surprising that they sell it , since so many other sauces have appeared on the shelves, this one, for example, called barbecue, the most beloved sauce in the country where barbecue and ketchup were invented, where the delicacy was fried over a fire. at

every holiday in the usa, and in france, the main sauce for meat is called demiglass, remember this name, and despite its impressiveness, this sauce is prepared from super cheap ingredients, not to mention waste, so how to choose a sauce and which one to surprise your friends, family on a spring picnic? how does teriyaki sauce differ from soy sauce, how much do these sauces differ from different brands, how to choose natural tasty ones, and not colored chemicals, make sure that in the second half of the weekend you learn to distinguish tkimali from satsibeli and narsharab and... enjoy kebabs

in a new way, do not marinate the pork ribs, but only add a little salt and pepper, because the main seasoning for barbecue meat , ivan insists, it’s not a marinade with spices at all, but the smoke is thicker, i put small firewood on the coals, which will give us smoke, classic oak, the most familiar taste for everyone, only... this way the meat will turn out smoky, smoked, and not just fried, like on a fire or barbecue, in this is the difference between barbecue and kebab , correspondent katya tikhaya learned with tears, this is how ribs are cooked in smoke, this is the whole essence of barbecue, you need to simmer any product at a low temperature with smoke so that it acquires taste, and of course they also suffer pitmaster hair, well, barbecue hair. that’s why i have a short haircut,

simple clothes, a lot of smoke, salt and pepper , it turns out delicious, and in order to get an appetizing crispy crust on the ribs, shortly before cooking, the pieces are coated with what is called barbecue sauce, just from the heart like this, and not from the heart, with the soul, don’t be stingy with the sauce, don’t be stingy, let’s pretend that my eyes are watering not from the smoke, from the beautiful sight, the composition looks like a sauce from the same... the same the barbecue inscription may differ greatly; there are no standards for the sauce in russia, as well as in its homeland in the usa. in some states, barbecue sauce is a mixture of hot pepper, vinegar and mayonnaise ; for example, in texas , the owner of the most popular local barbecue says, the sauce is mixed with margarine. in my sauce onions, bacon, mustard and 2 kg of margarine. in general, every family has its own secret. sauce, but

no one will tell you about it, it can be with jam, eggs, yogurt, ground, anchovies, even cognac, but the most common one is prepared on the basis of ketchup, a little zest and lemon, orange, garlic, onion, that is, the main thing is that the sauce turned out to be thick, held tightly to the meat and greedily absorbed the smoke, the aroma of which would saturate the meat, this is all its relish. but since in russia meat is rarely simmered over clouds of smoke at picnics, special smoky chips from special types of wood are also not bought often, then in the russian version of barbecue sauce, technologists, paying tribute to tradition,

add a row, then clouds of smoke are driven through pipes into a special receiver, like a locomotive boiler, where they are dissolved in water. they fall in the form of water into the container, then the pump again raises the water, sprays it, meets the smoke again, and this happens constantly. as a result, all this is black and sticky - technologists assure that it is filtered out. this is the sediment that we remove when producing liquid smoke. and yes. flavor liquid smoke is safe, safer even the smoke from the fire, it is used to give a smoky flavor to sausages, wieners, fish, chips, but going on a picnic, buying barbecue sauce with a smoky additive in the composition, barbecue masters insist, is a little absurd, it’s easier to buy tongs in the

same department with coals and grill properly , but if you cook in the oven, then the option is excellent, by the way, here is another recipe for barbecue sauce: probable barbecue sauce, let's start: pour one and a half glasses of ketchup into the pan, half a glass of apple vinegar, half a glass of sugar, half a glass of water, one tablespoon of chili powder. put everything on the stove and bring to a boil, what a great sauce, they love meat cooked over fire in japan, only skewers, explains the chef, they use ones that are not as harsh as in russia, russian shams

are as big as a katana, this is a japanese classic style, it's called yakitori, we use this little skewers, skewers, that 's it. and the meat is so small. yakitori is a national dish of chicken that is grilled over fire and then marinated in a sauce. called chiriyaki. this japanese sauce is very sweet, so everyone loves it, everyone loves it, japanese, european, russian, children, adults, everyone loves the hot sauce, you can’t spoil the porridge with butter, small pieces of chicken. soaked in sweet and sour piquancy quickly in about 15 minutes. the chef advises to leave pork or chicken wings in teriyaki for an hour. m oisi! and yes, everyone has heard the name of this sauce, but many people consider it a type of soy sauce, but this is not so. they are actually two

different products. losers - much more a complex product, although it is indeed based on soy sauce, the quality of which. it’s so easy to chemicalize, after all, to make a traditional one, i was convinced in china, there is a whole science, the soybeans are steamed for several hours, then they are sprinkled with flour contaminated with yeast , they are left for a day, when the soybeans are thoroughly molded, they are transported to a huge field and everything is filled with identical jugs, on which the fermented soybeans, add salted water, stir and leave. for at least 4 months, very salty, such a concentrate, but reverse

attention, the sauce seems salty only at the moment of touching the tongue, when it gets into the throat, then this feeling disappears, this is the main merit of soy sauce, which... and for many hundreds of years it has remained a replacement for the salt we are used to, but in order to sell this seasoning in the west, i had to use a trick, but what next? don’t change the channel further so as not to miss the most important thing. the sauce that is served with meat in elite restaurants can be made by anyone, and from food waste? which famous plant bottles contaminated mineral water? fecal bacteria. in cyprus , olive trees are dying and oil factories are idle; which olives from russian stores have disappointed connoisseurs from cypriot plantations. witchy. a cauldron and an elf's bowl, what other mushrooms do chefs and gourmets hunt for in the spring, what

forest delicacies can now be put behind bars for collecting, how tired i am, what am i doing here, that's it, relax, good, good, well, how are you? you feel bad, why bad, bad that i didn’t know about seabreeze before, and make turkey, kebabs or steaks, your season will be hot brighter, indi light hot grill season.

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may 7 at 12:00 moscow time on ntv. soy sauce has been a cult salt-replacing condiment in asia for many hundreds of years, but in order to sell it in the west we had to resort to a trick. this story began in america, in the middle of the 20th century, the famous soybean company tried to distribute japanese soybean in the usa, but this one is like that. then one of the employees remembered how his mother fried fish, adding frying pan, soy sauce, rice wine, sugar, and what is the name of the dish, attention, tiriyaki, which in japanese means brilliant frying, bring it until thick, until caramelized and you get a delicious sauce, in the end the technologists

seasoned soy sauce with sugar syrup, rice wine replaced with vinegar. this is how the viscous sauce turned out. the sweet sauce was first loved by americans with a sweet tooth, and then by residents of other countries, and the japanese chef approved the quality of teriyaki sauce from all brands. looks like, looks like, yeah, it's delicious, it's not too sweet, good, beautiful style, uh-huh, oops.

find out more in our roundup of the most important consumer news. tricolor morning glory is often planted along fences or unobtrusive utility rooms so that bright live garlands can cover them. but the popular bindweed was included in the list of narcotic plants, because the leaves and stems of pomegranate contain a psychoactive substance. this means that decorating a site

with such a hedge may result in a fine of 5.00 rubles. this is if there are less than ten plants in a dacha or garden. the term, if there are more than ten yuunks, was corrected by officials and another document with customs duties on imported beer, now the tax on european foam beer is already 2 and a half times higher, and this will lead to an increase in prices, if before the tax on each liter of german, czech, english beer was 4 euro cents, now it has foamed up to ten, well, that is, approximately equal. 10 rub. such a measure, officials believe, supports russian producers, and the majority of russians will not feel any increase in prices, since they buy imported beer only in 5% of cases. barbecue and grilling season is in full swing! in full swing and to ensure that the weekend passes without incident, it is important to choose quality products. here is a kupata from indialight:

the turkey fillet, breasts and thighs in the composition make them juicy and tender, the natural... revenge of spicy peppers, aromatic herbs and dried vegetables emphasizes the rich taste. you can quickly fry it on the grill or bake it in the oven. this is a simple and great option for a spontaneous picnic. and you can order right now. indielight, hot grill season. true, it’s not very clear what the support was then, why bother at all. if european it's foamy, almost no one drinks. but the french mineral water perrier is not very expensive. cheaper than foreign beer, while the other day, fical bacteria were found in an elite drink, in russia for one bottle of water. this brand is sometimes asked for 400 rubles for 0.33, this is retail, in a restaurant, if you order, it’s about a thousand, but the prices will obviously have to be reconsidered after 2 million

bottles of pirje mineral water were destroyed in france, having learned that in in the well from which the elite drink was drawn, fical bacteria and pseudomonas aeruginosa were found stick, the manufacturers blame the heavy rains that eroded the soil, that is, without any doubt , damage occurred to the casing... pipes of the well, naturally, the tightness of the water from the artesian well was broken. it can be assumed that the company itself, having learned that groundwater had been mixed into the water of an artesian well and having detected contamination by microbiological indicators, they used ultraviolet light to prevent entry. but advertisers, like perrier, never tire of emphasizing that the commander hannibal himself quenched the thirst of these. sources and napoleon ordered them to be protected for posterity. and in the world of fast-ripening food technologies, which are capable

of expelling the elixir of life, even from sewage, through filtration and enrichment, many are ready to overpay for the pristine purity, which is only carefully poured from sources into bottles with scanty intervention. without distillation and membranes, well, in short, for the purpose of causing envy, it turned out that the perrier company, having learned about the contamination of the water, decided not to take a break, not step on the throat of the thirst for profit, and secretly begin to steam this water, disinfect it, clean it, maybe the advertising slogans on it will now be changed, not champagne among them.

they go well with pork, chicken and grilled fish. it’s tasty and healthy, everything would be fine, but the price is already higher than for meat, which is due to a series of abnormal droughts that have burned out. groves in europe and turkey, spicy fruits grow stale and unpleasantly bitter, but tin cans perfectly mask defects, so it’s time to check the olives from these brands. olivateca, iberica, maestro de oliva, green rey, bandul, amado, philippobey. which jars are in poor condition when they are liquefied in a vigorous marinade? and which brands package fruits that have been approved by independent and very

picky experts from olive plantations? last year i specially arranged this business trip to cyprus so that i could arrive at the start of the olive harvest. hey, why aren't you working? but weather anomalies kept farmers' factories busy for an extra month. usually at this time in mid-september there are mountains of olives where farmers turn and work around the clock, but the olives are not yet ripe, which means prices will rise. a liter of oil cost 6 euros, that's eight. that is a 25% jump. after all, the harvest season will be shorter and the harvest will be more modest. and the olives themselves are smaller, this is a tragedy on a national scale in several countries for which olives are the number one commodity, in the end everyone is without work and salaries,

they clean the equipment, drink without snacking, extra-class is very good, good for health, yes, everyday, yes, good , very good, that is, right here... yes, i can’t drink that much, sorry, oh, what’s just bitter, a portion of olive oils in a week, and maybe even more, well , they say they will be more vibrant, yes, which means an increase in prices in russian stores? not speculation, well, or not only them, the olives need to be quickly collected back, because in the air they will quickly darken, so for the shooting they were of course shown to us last year’s

leftovers... which are sweet, but the shooting is over and they need to be quickly, quickly put back in brine, so maybe in any other year of the last thirty , olives could be scattered here, but this year each one is being counted, and the trees they don’t plant new ones, because the seedlings won’t survive the next... abnormal winter frosts, although olives are one of the most unpretentious plants in the world, a tree the size of a one-room apartment on the outskirts of moscow, touching eternity is what it means, touching the oldest olive tree of the known ones, it has a certificate of 800 years, by the way, let's measure how many oleg solntsevs are needed to hug this trunk. two oleg

solntsevs already, three oleg solntsevs, four, oleg solntsevs, in general, about five this crevice, well, what can i say, eat olives, say the cypriot, and you will be just as durable and unbending, or so, but still some farmers have to compensate for the lack of olives and an excess of lumber from dead trees, using every olive sliver for souvenirs. for example, this turned out to be an excellent glass for wine; it will make the wine even better and healthier. there are stands for smartphones, smoking pipes and much more. cool. lovers of olives and oil will have to get used to the new

prices. mr. safakleos complains, but will not rise in price so much, they will be on sale darkened, not because they were painted, but because the olives have naturally ripened, more, the fact is that to obtain a liter of oil from green olives you need to process as many as 12 kg, and dark olives only need 4 kilo, so farmers will wait for the olives to darken and collect more oil on the branches. this means green olives will rise in price more. by the way, in cyprus they do not limit themselves to only green or dark olives. just look at this, with garlic , coriander, dried and peppered. listen, jerky, it's straight fire. my favorite ones are with coriander and garlic. where are they prepared? right here. my wife does this. and

anyone can do this, now she will show you. just take any salted olives, put them in a bag, add oil and seasonings of your choice, cook them and in a couple of days you will have completely different olives. yes, in cyprus they were very surprised that, if i ate olives before, it was just salted ones, and i cooked with them, well, at most a salad. all of a sudden.

i'm sure i set one, now we'll bake bread, we need coarse village flour, yeast, salt, coriander, and also olives, that’s all, they have pits, but how to get them out of the bread later, you’ll spit them out, but with pits it’s tastier, in russia bread is the head of everything, in cyprus and the olive is the head too, that’s why everything is in the dough and combined, you can do this from store-bought olives, 180° and 10 minutes the dough rises a little, then the oven automatically turns on 200° and it will be ready for another 35 minutes, but here’s another tip from those who appreciate olives from their homeland: in the oven, it doesn’t matter, bread is baked in it or something it’s another thing to languish, the olives can be baked separately, it turns out.

so the teeth are intact, it’s very tasty once again proves how easy it is to diversify your menu and make it healthier, but what will the cypriots say about olives from russian stores? so, now i’ll give you a hint about what our consumer supervision has dug up with my team, then there’s a commercial break for a couple of minutes and we’ll continue, don’t switch, what brands of olives are the picky skip connoisseurs from?

what do they season the kebabs with in the sosopovlyashvili family, what if at the bank? will only banking services, without vouchers, food delivery, tickets, someone will say, how dare they, like that, ural sip bank, nothing more, the semantic center of the entire exposition will be ural diamond, 30 years of the ussr, i saw what you were thinking, and the surf and hammer were scratched onto the stones.

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you bring it to me. oh, i only have a credit card. i won’t be able to transfer, but they will charge me a commission and interest on my credit card. and i can with the platinum days credit card they don’t charge any fees or interest for transfers. in platinum. knows how, get a tingcof platinum credit card and transfer to any card without commission and interest. tinkof, he is the only one. this is the ecology of the city, this is a contribution to the health of our children. this is clean air. they are talking about converting transport to methane. it’s about protecting nature, but it’s not just that. methane is cheaper, saving on every kilometer. the methane engine works great. installation of equipment within the framework of the national fuel project. i also converted my car to run on methane without.

order a tinkov mobile sim card and protect your bank accounts from telephone scammers. tinkov, he’s the only one. beyond: new season with timur eremeev. tomorrow at 16.45 on ntv. has a pipe or radiator leaked, or has the heating element damaged the roof? a small leak can grow into a big problem and cost tens of thousands to repair. enough! save money and nerves. order liquid rubber fixpro three in one from liamax. sealant, rubber glue in one bottle. quick elimination of cracks, seams and leaks. spray the surface. the elastic seal blocks access to moisture by keeping it closed. any leaks are not afraid of either low or high temperatures,

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who looked after the child is the potential killer of his mother, it turns out that way, but all this time the brother claimed that his sister, who was on a spree, regularly keeps in touch with him, don’t worry, she left like that before what happened to his brother and sister, why did he strangle her? she says i i remembered that you remembered that he raped me, they fought, they had conflicts about money, about housing, he... quite cheerful, sociable, this is beyond the bounds, tomorrow at 16:45 on ntv, happy birthday, megamarket joy, only on the megamarket’s birthday, household goods with cashback up to 70%. with the help of olives you can diversify your menu and make it healthier, but what will cypriots say about olives from russian stores? slightly crunchy on the outside, but

not oaky, but soft and aromatic like this, i have three trees like this on my plantation, good olives, these are harder, maybe someone likes these, there is no defect in the taste, just a little different for... cooking, it’s good to use, they won’t crumble into mush from the high temperature. oh, how delicious, these olives are excellent, they have a very rich taste and excellent aroma. such large ones are not grown in cyprus; such large ones grow in spain in greece. and we love small ones, specifically these normal

juicy olives, but if you add a little coriander and garlic, they will be better, this wonderful, very good, they have a taste, they are even spicy, great, well, i look at them, they are beautiful, smooth, but bland and there is too much salt in them, maybe too much... i feel a taste that i really don’t like , the olives themselves are beautiful and soft, but their taste is strange, you see, the trees grow in different regions, on different farms, they are cared for differently, the ecology is different, the water is different, all this affects the taste, and meanwhile in. .. in the moscow laboratory they have already studied the quality of all olives, it is possible

after all, the unpleasant taste of the fruit is due to the fact that the moldy ones were rolled up in a jar, but no mold was found in the canned food, or maybe the fungi did not have time to multiply because the olives were drowned in salt syrup, which is an ideal preservative, salt is really like a peculiar preservative substance in this food product and how it can be a natural flavor enhancer. salt was in moderation everywhere. well, what about the others?

a picnic basket, mushrooms, and farmers who grow oyster mushrooms and champignons, the production of which has increased so much, are very happy about this by a record 100%. well, what can you do, you have to collect store-bought ones, because the quiet hunting season will come only in the summer, so it is commonly thought, although in fact in the forest of mushrooms... already now no less than in supermarkets, the most savvy mushroom pickers have been collecting the fragrant harvest since the end of march , come on, prove it, and spring mushrooms, as doctors found out, are even healthier than autumn ones, some of them in russia were even called rejuvenating

apples, these ones for their ability to smooth out wrinkles, and others in supermarkets in european countries... for a thousand euros per they sell a kilo so, put on your clothes, arm yourself, and see which mushrooms that everyone knows can no longer be collected, you might get caught somewhere, but for a thorn, because they were included in the red book, and which ones are right? well, come on, come on, come on, i found it, i found it, let’s bring it here. in the spring, in the pine bar, willie slava asks you to step especially carefully. under the grass, you might not even notice the forest gift of eternal

youth. sarcosoma globulus mushroom. it is an excellent biostimulator, that is, it has a rejuvenating effect, but externally. this spring firstborn of the conifers of siberia and in the european part of russia, it doesn’t really look like the flu, it’s more like a rotten, half-rotten apple, and if you press, the liquid will flow out, but that’s what those who want not to grow old are hunting for. this flu, it can completely replace many cosmetic products due to its unique composition, well, the effect is very good on the skin, and dermatologists confirm that sarcosome is richer in composition.

there are already plenty of instructions on how to deal with the living water of rejuvenating apples on the internet, rubbed into the skin and even taken orally, oh, well, correspondent anya kersanova check i couldn’t decide on the rejuvenating properties for myself, firstly, i’m much younger, and secondly, i don’t want to waste my young years walking around the prison yard. remember, as in the fairy tale, when you go to the three-ninth kingdom, bring me rejuvenating apples and living water, everyone who left did not return, so...

criminal charges are now provided for up to 9 years in prison, this is a new article that has been introduced in the criminal code recently, a year ago, to collect the water accumulated by sarcossome so that the fungus does not die, alas, it is impossible, only by breaking it, so cosmetic technologists you’ll have to rack your brains about where to get so many mushrooms legally, but gourmets are unlikely to like sarcosoma, it’s tasteless, watery , like rubber. unlike the main spring delicacy, morchki, in a restaurant they charge 2,500 rubles for water for a dish with wrinkled caps. and this is for 100 grams, in the markets of european countries you will have to pay 35,000 for a kilo of mushrooms, and cooks

buy it, after all, this is the second flu after the truffle, which you can try for only a month and a half a year, from mid-april to may. morels are primarily a delicacy, the taste is earthy, rich, mushroomy, this mushroom cannot be confused with anything, and morels grow in almost every region of russia. this is the last very necessary pause, because at the end the most important, unexpected thing, in order to assimilate this, you need a break, to warm up, to think about it, that’s what i’ll tell you after the commercial. how not to confuse delicious mushrooms and poisonous mushrooms, which mushrooms, despite their appetizing appearance, are not at all tasty. the sauce that is served with meat in elite restaurants can cook each, and from products. waste sotsibeli, tkemali, narsharap, what do they season the kebabs in soso pavlyashvili’s family, look

at him, let me cook real potatoes, yes they are real, i said it 100 times, let me prove, they grow potatoes here, good ones, if only i could i planted one in this area, here the potatoes are sorted, washed, peeled and sorted, hello! then the potatoes are cut, blanched and heat-treated under pressure, so the grannies cook it, cook it, it turns out real mashed potatoes, like giant rolling pins, which are rolled between the shafts, dried and crushed, flakes, this is dried mashed potatoes, of course, then you just need to choose the flavor, add boiling water, we get delicious mashed potatoes, okay, convinced, but i’m a better cook, of course , ba rolton from real potatoes, on ntv the most

unexpected premiere of this spring. viya superstar. groups that once filled huge stadiums will compete on stage. every wedding played this song, well, 20 times for sure. it turns out you have votes, via superstar, via superstarar starshop premieres

on may 12 at 20:20 on ntv. gorky 53. premiere, tomorrow at 20:00 on ntv. it's time to be zen and keep abreast of the latest trends. keep up to date with what's trending in the fashion world. stay up to date with the latest sports events and discover the world in a new way. on the main page, be on topic, be zen, oh, okay, in the old farmstead, i’ll move in with you, cut down a house, you have to chop according to science, take our meat grinders, for this sausage we chop the meat coarsely, we chopped it coarsely for meatiness, and for the meat grinder servilat meat grinders, so that the taste is more tender, finely chopped, comparable, and really different in appearance, mm, taste, delicious meat grinder in the old estate, cashback at the crossroads of pyaterochka from

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textiles from the night tender brand! choose quality at affordable prices! the country forgave you for your crimes, did not forgive you, punished you, the internal affairs bodies need your help, either you are with me or under me, gorky 53, i just wanted to live, calmly, premiere tomorrow at 20:00 on ntv, mushrooms from the market, which in europe are sold in rubles at 3,500 per kilo, grow in almost every region of russia, somewhere earlier they appear, somewhere later, as soon as the soil becomes sufficiently moist and warms up, mycologists explain that if the spring is cold, these mushrooms may not exist at all, and in order not to depend on the season, such morel farms have been created in china. we have been planting morels for more than 10 years; now half a ton of morels are grown here per year and exported to 32

countries. french purchasing leader. there, morels are one of the main ingredients for haute cuisine, for fricossé, for example, which the chef explains, anyone can prepare. pour white wine into the pan and let it caramelize a little, add mushrooms and chicken broth, cook for 10 minutes, separately fry the chicken, sour cream, broth, champignon and wine and flour. that's it, the dish is ready, now put it on a plate and pour everything together. let's wait for the true taste of france. mushrooms have their own shade, they opened up in this sauce, crazy sourness, sweetness. here is evgeniy. an experienced mushroom picker, as soon as the snow melts, walks kilometers of thickets near moscow in search of morels. to find even such a small basket of spring mushrooms, you need to spend about

eight, and maybe even 9 hours of searching through the forest. so. long, because these mushrooms they hide under last year’s leaves, explains evgeniy, and they are also easy to confuse with other mushrooms, among which, experts warn, there are also poisonous ones. the worst thing is that poisoning with stitches is clinically similar to poisoning with rocket fuel, but even experienced mushroom pickers confuse the strings of morels, so the ad says: mushrooms, fresh morels, there are also streaks in the baskets, and such a jumble, historians have found out, so like the 4th century, as for trucks, there really is no mention of them, well, until the end of the 18th century, the beginning 19th century, they were simply confused, they were considered smarchki, strachki, well, just one of those, one

variety of mushrooms. the morels inside are hollow, elongated, the stitches have a large cap, there are toxins inside, although this does not mean that all lines are poisonous, experts calm down, for example, a giant stitch can be eaten after 10 minutes of frying, boiling or baking, this is an ordinary stitch, which contains a fairly large the amount of geometrina, it is poisonous in the literal sense of the word, next to it there is a giant stitch, and this one the early mushroom on... is called sarcascifa, these are marsupial mushrooms, their fruiting bodies are in the form of such saucers, cups, the mushroom is edible, that is, it does not contain any toxic compounds, but the taste quality, of course, is extremely low, it is hard, gristly , therefore , most often these red caps are used for decoration, they are added to pasta, salads and

simply fried, as it does... in just a few minutes our decoration for any spring dish is ready, it has no poisonous counterparts, have you noticed? easily. sarcocephalus is growing, as a rule, there are some twigs left on fallen wood after deforestation, this is a favorite place. yes, it turns out that if you know the places, in just one walk through the spring forest you can collect no less mushrooms for a hearty dinner than in the fall. and now it’s time to return to the topic of sauces that will help add a spicy piquancy to shish kebab and any meat in general. we have already... found out that barbecue sauce is prepared from a whole assortment of vegetables, fruits, herbs, an established recipe exactly like the standard for gravy, no, this is how barbecue sauce is prepared in florida, this is how wolabame is, this is how it is in texas, but the recipe for

the oriental hit teriyaki sauce from different manufacturers is the same, plus or minus the same, soy sauce, sugar or sweet juice, plus vinegar, a nice soft one. sweet delicious, in the restaurant of the singer sosupavliashvili and his son livan, they offer to combine the meat, of course, with completely different gravies. my grandmother makes imali very tasty, until now, the winter season is red from heimalnik, and the summer season is already green, here she is sitting in the country, along with mine grandfather, grandfather makes chacha with wine, grandmother sits... and makes kemali, kemali sauce with sourness is made from wild cherry plum, and also mint, cilantro and garlic, most of all this mix, advises lebanon, goes well with poultry meat,

chicken the taste goes very well with tremai, the burning socibeli, a mixture of tomato paste with hot peppers is worth seasoning red meat, a spicy sauce that lends itself specifically to veal, sweet narsharab, which makes... from pomegranate, coriander, sugar, it turns out, is actually not it should be served with meat, just a little bit of acid, but it’s more sweet, because with fish that ’s what you need, much more unusual ingredients in the sauce called demi-glace, it’s based on neither berries, nor vegetables and not spices, but bones that are boiled like jellied meat, here already we have a ready-made sauce, brought to taste with salt and sugar. this is approximately the consistency it should be, we cooked it for a very long time, about, well, almost 36 hours, and this semi-jet is one of the main

sauces of french haute cuisine, we evaporate the excess water and leave all the best, debiglace is the basis, on this basis you can make anything you want, for meat, fish, poultry, the bouquet of sauce is so tasty, because as a result of long cooking, the protein from the bones breaks down into amino acids, the main one of which is glutamine, and this is a win-win

amplifier taste and appetite whetter. but natalia, like many,