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Jul 14, 2024
07/24
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1TV
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i am marina naumova, chef marusya, co-owner of the brand chef of the chef marus endal cafe restaurantsof st. petersburg. marina brought her native georgia a gold medal at the world culinary championships. in 2008 , she moved to st. petersburg and easily conquered it with the help of pkhali. in my. in restaurants i cook classic georgian cuisine because i think they should there will remain chefs who will preserve history and traditions. naumova, a nominee for the where eat competition, chef of the year 2018, and khinkali and her almond cafe restaurants were recognized as the best in the northern capital in 2017. those who don’t like georgian cuisine, it’s so homemade, appetizing, big. i always say that the mouth is happy with a large piece. chef marusya teaches at a culinary school and has broadcast more than 5,000 times on radio and television. in his free time, collector... rusya and alexey travel through the southern urals. a significant part of it is occupied by chelyabinsk region. the chefs have already visited chelyabinsk itself, now they are going to the city of zlatoust and shar
i am marina naumova, chef marusya, co-owner of the brand chef of the chef marus endal cafe restaurantsof st. petersburg. marina brought her native georgia a gold medal at the world culinary championships. in 2008 , she moved to st. petersburg and easily conquered it with the help of pkhali. in my. in restaurants i cook classic georgian cuisine because i think they should there will remain chefs who will preserve history and traditions. naumova, a nominee for the where eat competition, chef of...
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Jul 13, 2024
07/24
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1TV
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marina naumova, aka chef marusya, an absolute expert of caucasian cuisine, i am marina naumova, chefd chef restaurant and kondal cafe, welcome to hospitable georgia in the center of st. petersburg, her native georgia , marina brought the champion's gold medal. i never go without on any trip, and this, of course, is a set of my spices, these seasonings are the basis of my turning potion for all guests, marina naumova, history and traditions, today our program brings together the cuisines of the north and south, representatives of two different culinary schools go straight to the center. chelyabinsk is the beginning of the trans-siberian railway, the gateway to siberia, from here the endless asian expanses of russia open up. hello, marusya, hello, alexey, welcome to the capital of the southern urals, the city of chelyabinsk. we are now in the city center, this is a pedestrian street called kirovka. and you probably noticed that the symbol of our city is a camel, right? yes, i saw, by the way, what he was doing there, in ancient times ancient trade routes passed here, and in the past yo
marina naumova, aka chef marusya, an absolute expert of caucasian cuisine, i am marina naumova, chefd chef restaurant and kondal cafe, welcome to hospitable georgia in the center of st. petersburg, her native georgia , marina brought the champion's gold medal. i never go without on any trip, and this, of course, is a set of my spices, these seasonings are the basis of my turning potion for all guests, marina naumova, history and traditions, today our program brings together the cuisines of the...
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Jul 8, 2024
07/24
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BBCNEWS
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chefs.gh for everybody. and, you know, good for them that they managed to make this into a different kind of cuisine. what they present are dissected sometimes to look so french, and to not... i am brown—skinned. my food is brown. we don't try and hide our food in edible flowers. it's not a chip on my shoulder. it's really trying to articulate that there is a difference between how women and men cook. there's a difference between home—cooked food and restaurant food. just the whole word — indian food. india is massive when it comes to different culinary traditions. look at just the north and south. so, let's get back to the way you've had to navigate the restaurant business. we've already talked about the male celebrity chefs who suck up so much sort of publicity, get so much attention within the sort of professional cooking world. you've entered that world yourself. how difficult has it been to navigate that world of high—end restaurants? it is difficult, but it's not impossible to navigate
chefs.gh for everybody. and, you know, good for them that they managed to make this into a different kind of cuisine. what they present are dissected sometimes to look so french, and to not... i am brown—skinned. my food is brown. we don't try and hide our food in edible flowers. it's not a chip on my shoulder. it's really trying to articulate that there is a difference between how women and men cook. there's a difference between home—cooked food and restaurant food. just the whole word —...
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alexander bogdanov, i am alexander bogdanov, brand chef of the gelvets hotel!l, is a combination of european traditional gastronomic culture and asia, and a bright representative of this is this wonderful salmon, which i cook right in front of guests, pour hot wax over it all, oh my! what a beauty, in 2024 , the clorette restaurant under the leadership of alexander took fifty-fifth place in russia according to the where to it version, and just the next dessert is about a combination of tastes and textures, chocolate, morakuya, fresh raspberries, bon appetit! alexander, speaker of professional forums breakfast chef, ir expo and megustro, he is the ideologist of thematic street festivals, picnics and helvetia. the main rule in the kitchen is that poros have sparkling eyes. i've been in the kitchen since i was 15, but i'm still constantly learning and i’m developing, getting to know my colleagues, learning something from them and giving it myself, and i’m sure that this trip will also bring it to me. many new, incredible discoveries. alexander bogdanov, collector
alexander bogdanov, i am alexander bogdanov, brand chef of the gelvets hotel!l, is a combination of european traditional gastronomic culture and asia, and a bright representative of this is this wonderful salmon, which i cook right in front of guests, pour hot wax over it all, oh my! what a beauty, in 2024 , the clorette restaurant under the leadership of alexander took fifty-fifth place in russia according to the where to it version, and just the next dessert is about a combination of tastes...
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Jul 29, 2024
07/24
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BELARUSTV
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and the holder of the title of one of the 200 best chefs in the world, yes, well, the first in the cis, as far as i know, everything is so, everything is so, everything is true, it’s true that you started your career with the fact that in childhood they burned the debut dish, let's just say, yes, i just burned it to the ground, only a spoon remained, a spoon in the very center in this heart, it was pearl barley porridge, with meat, with pork and... with carrots in the oven , they made it in the oven, i put it right in the carriage, my grandmother put it there in a corner, and of course by lunch it all turned the color of cast iron, but in the center there was that same spoon that... here is one spoon, one spoon that you could eat, yes, yes, it was very tasty, but why didn’t this discourage you from studying, then it even happened, well, i was interested all the time, always, and i always repeated, then porridge - it was, it was the first one so bright, yes, but then you were so old six, it was first grade, then a little older, i began to read my mother’s recipes, and my mother is a hea
and the holder of the title of one of the 200 best chefs in the world, yes, well, the first in the cis, as far as i know, everything is so, everything is so, everything is true, it’s true that you started your career with the fact that in childhood they burned the debut dish, let's just say, yes, i just burned it to the ground, only a spoon remained, a spoon in the very center in this heart, it was pearl barley porridge, with meat, with pork and... with carrots in the oven , they made it in...
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Jul 19, 2024
07/24
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KSTS
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chef, ¿quiÉn abandona la c competencia esta noche?ba susurrando, por favor, mamÁ, ayÚdame a pasar la prueba. >> cualquiera se puede ir, la verdad. no lo digo por mal, pero siento que cualquiera de los tres nos podrÍamos ir. >> m(musica). >> galeano, gary gabriel, por favor al frente., gabriel, por favor al frente. >> en la cava tenemos mucha expectativa pensando quiÉn puede ser. >> en este momento estoy a c ciegas. los tres tienen ciertos detalles y serÁ decisiÓn de los jueces. >> frente a los chefs al borde del precipicio. >> m(musica). >> bueno, chicos. esta noche ha habido aciertos y desaciertos. gary tu plato me pareciÓ buena la cocciÓn, los camarones buen sabor. tu cremoso bien in interesante con todos los e elementos integrados en el p plato. siento que le faltÓ algo crocante a tu plato para aportar textura. y el aceite que no sea solo de decoraciÓn. tiene que aportar sabor y apoyar los otros elementos en el plato. >> oÍdo. > me queda de exp experiencia, si no me eliminan. creo que los detalles no son tan graves. >> gabriel, tu
chef, ¿quiÉn abandona la c competencia esta noche?ba susurrando, por favor, mamÁ, ayÚdame a pasar la prueba. >> cualquiera se puede ir, la verdad. no lo digo por mal, pero siento que cualquiera de los tres nos podrÍamos ir. >> m(musica). >> galeano, gary gabriel, por favor al frente., gabriel, por favor al frente. >> en la cava tenemos mucha expectativa pensando quiÉn puede ser. >> en este momento estoy a c ciegas. los tres tienen ciertos detalles y serÁ...
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Jul 21, 2024
07/24
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1TV
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here the chefs decided to engage in water sports.d, these ride on the water, you don’t need to be mad, just yes, just hold on, move your body back a little, they will go with you, the most difficult thing what will be for you is to get out of the water, i want to take this thing for a ride, no problem, let’s take a ride on it, it will be easier, this key is needed so that when it falls , it will be pulled out of here and the jet ski will stall and not go further, that’s all i understand, there is gas here, start with this button. so, if you gain confidence, you can turn on the sports mode, ezik, bye, bye, yes, you will have a more extreme activity, i’m ready, let’s go to the water, you’ll put your feet there, then you’ll tighten up these things, that is, you the heel should be clamped, press your elbows to the body and hold them in front of you, ready, 1 2 3 back, it’s time. you're not hot, maybe i'll give you some time, right? lyokha, you're really great, you really can do it, lie down, you're absolutely handsome, just, oh, thank yo
here the chefs decided to engage in water sports.d, these ride on the water, you don’t need to be mad, just yes, just hold on, move your body back a little, they will go with you, the most difficult thing what will be for you is to get out of the water, i want to take this thing for a ride, no problem, let’s take a ride on it, it will be easier, this key is needed so that when it falls , it will be pulled out of here and the jet ski will stall and not go further, that’s all i understand,...
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Jul 19, 2024
07/24
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KNTV
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chef askar, what is it like to be a fine dining chef?sut askar: well, first of all, i wouldn't call myself a fine dining chef. because what we do in here is refining our tradition, so it's a refined dining restaurant. there you go. maksut askar: by taking it up to a fine dining scene, i was trying to prove something for the young generation of chefs. we act like an institution for the future. host (voiceover): and what better way to eat sweet than with jericho artichoke ice cream? i'm from the southern eastern part of turkey. my culinary background is mesopotamian cooking. it requires many flavors and tastes. oh wow. maksut askar: carrots, cauliflowers. host: yes. maksut askar: --with quince, carrots, and chestnuts. that is so good. you're an artist. maksut askar: when you look at my plates, what you see is humble, imperfect cooking. oh, this makes me so happy. maksut askar: bringing modern ways of thinking and understanding, combining them together into this beautiful, as you say, piece of art. host: istanbul, this beautiful place that
chef askar, what is it like to be a fine dining chef?sut askar: well, first of all, i wouldn't call myself a fine dining chef. because what we do in here is refining our tradition, so it's a refined dining restaurant. there you go. maksut askar: by taking it up to a fine dining scene, i was trying to prove something for the young generation of chefs. we act like an institution for the future. host (voiceover): and what better way to eat sweet than with jericho artichoke ice cream? i'm from the...
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Jul 19, 2024
07/24
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KSTS
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gracias, chef. >> espero que brille. >> gracias, chef. >> ¿hay tiempo para una visita rÁpida? siete. >> m(musica). >> hace algunos retos tuve la experiencia con la yuca donde entendimos que no se debÍa licuar demasiado. >> estoy nervioso porque pone la yuca en la licuadora, ojalÁ que todo salga bien. >> carmen, lo que hemos hablado. vine con el tiempo justo. no. >> ¿me vas a sacar? >> no digas eso. voy a tratar siempre de recibirla, pese a que es una cuestiÓn de nuestra relaciÓn desde el primer dÍa. >> estabas hablando de los mosqueteros que salieron. >> apenas estÁ con el arroz le quedan 9 minutos. >> nadie tiene la seguridad de terminar con 5 minutos de sobra. no. >> ¿mejor que con los tamales? >> mucho mÁs. >> te dejo para que termines tu plato. >> gracias, corazÓn. >> a ti. >> m(musica). >> ¿hay tiempo para una visita? los he probado y son muy ricos. >> a gabriel coronel lo veo muy claro. tiene algo que me e encanta, se imagina el plato en la mente con sus colores y con todo. desde allÍ empieza a r realizar su preparaciÓn. >> gracias. >> a ti por recibirme bien. nos vemos
gracias, chef. >> espero que brille. >> gracias, chef. >> ¿hay tiempo para una visita rÁpida? siete. >> m(musica). >> hace algunos retos tuve la experiencia con la yuca donde entendimos que no se debÍa licuar demasiado. >> estoy nervioso porque pone la yuca en la licuadora, ojalÁ que todo salga bien. >> carmen, lo que hemos hablado. vine con el tiempo justo. no. >> ¿me vas a sacar? >> no digas eso. voy a tratar siempre de recibirla,...
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Jul 2, 2024
07/24
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BELARUSTV
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lot of controversy, everything, is there a second layer, a third layer, so the task was before the chefs not to immediately reveal all the taste secrets, when you already reach the outback, to the very, very the most exquisite, what is inside, only then the taste is revealed, and most importantly, it seems to me, after this dessert there were always very large fires, but fate did not call us either, and the hotel was practically destroyed, the former owner, we found an appeal, he turned to the mayor and asked if it was possible for me to complete the construction, restore it, add another floor, that is, i will become a three-story building, i will open a gourmet restaurant called this hotel europe, that’s how, since 1984, we got our first name, it was very interesting , wooden sign and... hotel europe is written in paint, time passed, hotel, if you can call it that way , business and hospitality, it really began to develop, in general, in principle , hospitality in belarus, i think, now, probably, many historians and critics will argue with me, but the fact of hospitality, it seems to m
lot of controversy, everything, is there a second layer, a third layer, so the task was before the chefs not to immediately reveal all the taste secrets, when you already reach the outback, to the very, very the most exquisite, what is inside, only then the taste is revealed, and most importantly, it seems to me, after this dessert there were always very large fires, but fate did not call us either, and the hotel was practically destroyed, the former owner, we found an appeal, he turned to the...
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Jul 4, 2024
07/24
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KDTV
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chef: estÁs con un chef mexicano gringo. alan: aquÍ estoy. no, no. es el gerente.baja aquÍ. lleva mucho tiempo. mÁs adelante, vamos a platicar con el dueÑo de este lugar. es un lugar que ayuda a muchos inmigrantes que son deportados a mÉxico que no pueden entrar a estados unidos. este lugar en unas horas se va hacer una locura. raÚl: me encanta que los celebren a lo grande como debe de ser. saludos a toda esa gente de mÉxico. luego de una separaciÓn de siete aÑos de carrera chino y nacho anuncian lo que tanto esperÁbamos. jessica: exactamente. por otro lado, marÍa antonieta collins nos presenta a un intÉrprete que rompe todas las barreras. el cantante de rancheras mÁs mexicano, pero no se equivoquen porque naciÓ en cuba y no mÉxico. raÚl: asocian la populares inyecciones de diabetes y pÉrdida de peso que podrÍan poner en riesgo tu salud visual. entÉrate de quÉ se trata. jessica: quÉdate con nosotros en "despierta amÉrica". raÚl siempre estÁ trayendo cosas que no tiene sentido. te regalo esto. [risas] (chef) este mes, lo único que me importa es ver fútbol. todo lo d
chef: estÁs con un chef mexicano gringo. alan: aquÍ estoy. no, no. es el gerente.baja aquÍ. lleva mucho tiempo. mÁs adelante, vamos a platicar con el dueÑo de este lugar. es un lugar que ayuda a muchos inmigrantes que son deportados a mÉxico que no pueden entrar a estados unidos. este lugar en unas horas se va hacer una locura. raÚl: me encanta que los celebren a lo grande como debe de ser. saludos a toda esa gente de mÉxico. luego de una separaciÓn de siete aÑos de carrera chino y...
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0.0
Jul 15, 2024
07/24
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KDTV
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chef: golazo. karla: y ese gol. chef: golazo. fue casi en el extra.h? don't tell mom. ♪♪ [risas] si preguntan... hicimos glamping perfect... esto si lo pedemos compartir. ♪♪ ♪febreze♪ hola! yo uso febreze fade defy plug. y yo uso esto. el microchip de febreze controla la fragrancia para que disfrutes 50 días* con la frescura del primer uso. ¿¡50 días?! y nunca te quedarás sin frescuras gracias a su luz que te recuerda rellenarlo. febreze plug. [upbeat music] [sfx: crunch] ♪♪ ♪♪ [sfx: crunch] ♪♪ (♪♪) ¡má, hola! ¿todo bien? sí todo bien, estoy haciendo un internship para dunkin' refreshers. ¿están buenos? ¡sí están muy buenos! hmmm, that's great! los jefes son medios raros, igual. hmmm, wow! that's the commercial! that's the commercial! ya tiene la pelota. viene y deja hombres en el camino. ¡tiró un caño! asistenciaaa... ...aaaaaa. linda asistencia. en lowe's sabemos lo que una gran asistencia puede lograr. ¿a tu piel le falta máxima hidratación? hydro boost water cream de neutrogena. un boost vital 9+ más hidrante clinicamente comprobada a impulsar la
chef: golazo. karla: y ese gol. chef: golazo. fue casi en el extra.h? don't tell mom. ♪♪ [risas] si preguntan... hicimos glamping perfect... esto si lo pedemos compartir. ♪♪ ♪febreze♪ hola! yo uso febreze fade defy plug. y yo uso esto. el microchip de febreze controla la fragrancia para que disfrutes 50 días* con la frescura del primer uso. ¿¡50 días?! y nunca te quedarás sin frescuras gracias a su luz que te recuerda rellenarlo. febreze plug. [upbeat music] [sfx: crunch]...
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chef. and apparently he was arrested just a few days ago. and he has been accused with posting something big, not to terror attack, but something big to cause chaos during the olympics. so if he is found guilty, if you place it up to 13, he is in jail. so this is a really serious offense. is a miss kiddo good nationals as a said 40 year old chef a by he's known to some people who should because he actually took part in a fairly big tv show. had they put him to the us version of the bachelor with women trying make him fall in love with them propose. and that was back in 2019. but apparently the whole time he was at despite and coughing deep under cover for russia. so trained to be a chef on a tv show, all at the same time is receiving apparently wages from the crumbling and electronic give you a sense of how the media is covering something that really does seem to be a bit far fetched, a foam or russian reality tv chef and suspected spy was nabbed in front of the he reportedly bragged about
chef. and apparently he was arrested just a few days ago. and he has been accused with posting something big, not to terror attack, but something big to cause chaos during the olympics. so if he is found guilty, if you place it up to 13, he is in jail. so this is a really serious offense. is a miss kiddo good nationals as a said 40 year old chef a by he's known to some people who should because he actually took part in a fairly big tv show. had they put him to the us version of the bachelor...
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Jul 1, 2024
07/24
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KDTV
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chef: claro que si.ueden entrar a la pÁgina web. maravilloso. te lo puedes quitar. yo me encargo de las papas. otra cucharada de nuestro ingrediente secreto no tan secreto. vamos a poner a un poco de aceite. mira que fÁcil es esto. ya esta. nuestros dos ingredientes. con nuestro ingrediente secreto no tan secreto de knorr. te decÍa la temperatura y el tiempo. vamos al horno. tengo una lista para que vean. vamos a dejarlo y chequear cada 20 minutos. vemos la carne. vemos quÉ tan cocinada. dejamos 40 minutos. francisca: depende cÓmo le gusta el tÉrmino de la carne. miren aquÍ. agarra. eso. [risas] agarra a ver si es verdad. [risas] dÉjame ver. ven a ver esto. miren esto. chef: vas a probar? francisca: estÁ delicioso. jackie van a probar. dios mÍo. se me hace agua a la boca. mira esto. quÉ rico. chef: para que vean este corte aquÍ. francisca: lo muchacho quieren comer? chef: con papa. francisca: un poco mÁs chico. van agarrar. chef: Éste para nosotros con la papita. vamos a ser asÍ. ahÍ te va. ahÍ esta. te
chef: claro que si.ueden entrar a la pÁgina web. maravilloso. te lo puedes quitar. yo me encargo de las papas. otra cucharada de nuestro ingrediente secreto no tan secreto. vamos a poner a un poco de aceite. mira que fÁcil es esto. ya esta. nuestros dos ingredientes. con nuestro ingrediente secreto no tan secreto de knorr. te decÍa la temperatura y el tiempo. vamos al horno. tengo una lista para que vean. vamos a dejarlo y chequear cada 20 minutos. vemos la carne. vemos quÉ tan cocinada....
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0.0
Jul 10, 2024
07/24
by
KDTV
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chef: muy bueno.quÍ fue el escenario en la ciudad del doral mayoritariamente hispana. sus seguidores resistieron un intenso calor y los retrasos de el evento. todo para escuchar a su candidato. con la expectativa del nombramiento de un compaÑero de fÓrmula que nunca ocurriÓ. despuÉs de ver cÓmo la controversia genera pÁnico con el partido demÓcrata tras el debate presidencial, donald trump vuelve al ruedo con un evento de campaÑa en doral florida. puso el dedo en la llaga. [habla en inglÉs] con burlas recurrentes a la fÓrmula demÓcrata joe biden— harris asegurÓ que ese partido estÁ dividido, en caos y colapsando. no perdiÓ ni un momento para resaltar las crÍticas por el estado fÍsico y mental de joe biden. [habla en inglÉs] el gran anuncio que todos esperaban nunca llegÓ. donald trump sigue reservando en nombre de su compaÑero de fÓrmula en medio de rumores que podrÍa ser el senador marco rubio quien no dudo en sumarse a las crÍticas contra joe biden. [habla en inglÉs] en medio de seÑalamientos a las
chef: muy bueno.quÍ fue el escenario en la ciudad del doral mayoritariamente hispana. sus seguidores resistieron un intenso calor y los retrasos de el evento. todo para escuchar a su candidato. con la expectativa del nombramiento de un compaÑero de fÓrmula que nunca ocurriÓ. despuÉs de ver cÓmo la controversia genera pÁnico con el partido demÓcrata tras el debate presidencial, donald trump vuelve al ruedo con un evento de campaÑa en doral florida. puso el dedo en la llaga. [habla en...
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0.0
Jul 19, 2024
07/24
by
KGO
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please welcome my boy chef kevin bludso. what's up, big guy? do i have to call you chef?ike they did in the neighborhood, big cat. >> anthony: big cat, all right. what are we cooking today? >> today we doing some dino ribs, baby. >> anthony: dino ribs. >> pork shoulder. >> anthony: before we get into that i want to talk about your cookbook. i want to talk about your netflix show. talk about all your restaurants. how many restaurants do you have? >> four. van nuys, brand-new one in van nuys. hollywood. santa monica. and the airport, everybody. doing our thing. >> anthony: you're getting real liberal with the seasonings. >> what you want to do is make a crust. you got to get all around this. you want to -- i'm trying to make a crust with this. >> anthony: why are we using mustard, for those at home? >> mustard is a binder. it holds it on there. you know what i mean? a lot of people go, you see how dry. we ended up with the mustard. that holds it up, you know what i mean? >> anthony: all right. what part of the pig is this? shoulder, butt? >> this is the leg, the front legs.
please welcome my boy chef kevin bludso. what's up, big guy? do i have to call you chef?ike they did in the neighborhood, big cat. >> anthony: big cat, all right. what are we cooking today? >> today we doing some dino ribs, baby. >> anthony: dino ribs. >> pork shoulder. >> anthony: before we get into that i want to talk about your cookbook. i want to talk about your netflix show. talk about all your restaurants. how many restaurants do you have? >> four. van...
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Jul 2, 2024
07/24
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BELARUSTV
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juices and we have noticed a trend that they love our belarusian drinks, such as tarragon, which our chefs such as cranberry-based fruit drinks, and various leafy delicacies that our guests prefer today, and of course we cannot help but pay respect to our history, so these are the panels, monochrome drawings, artistic drawings in the form of our hotel, this beautiful... painting, it dates back to 1905, when our europe is exactly the same, our hotel met guests at breakfasts with open arms. today, dairy products in the republic of belarus are already a brand, this is a brand, this is an asset, something that we value, we are also trying to advertise in a way, because you know, people already come and say: can we just try different and already in fact, the buffet turns into, you know, a table for tasting belarusian dishes, no matter what anyone says... said, no matter who is on what diet, when they find themselves with us and see our wonderful chef, everyone becomes sweet tooth. one of, probably, the most exquisite desserts of our restaurant is malevich’s square, it was dedicated, the idea it
juices and we have noticed a trend that they love our belarusian drinks, such as tarragon, which our chefs such as cranberry-based fruit drinks, and various leafy delicacies that our guests prefer today, and of course we cannot help but pay respect to our history, so these are the panels, monochrome drawings, artistic drawings in the form of our hotel, this beautiful... painting, it dates back to 1905, when our europe is exactly the same, our hotel met guests at breakfasts with open arms....
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0.0
Jul 15, 2024
07/24
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BELARUSTV
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anton kolennik, chef, dig a little deeper, it turns out that he is the people’s chef, and menchanianar, well, the first in the cis, and the only one, as far as i know, that’s all so, everything is true, everything is true, it’s true that you started your career by burning your debut dish as a child, let’s say, yes, you just burned it to the ground, only a spoon remained, a spoon in the very center, in this heart , it was pearl barley porridge with meat, with pork and carrots, in the oven? in the oven, i put it straight into the carriage, my grandmother put it there in a corner, and of course, by lunchtime it all became the color of cast iron, but in the center there was that same spoon, which is just one spoon. which you could eat, yes, yes, it was very tasty and why didn’t this discourage you from wanting to study ? where did it come from? even it was, well , i was always interested all the time and i always repeated then porridge - it was it was the first such bright one, but how old were you, six? it was the first grade and then a little as i got older, i started reading my mother
anton kolennik, chef, dig a little deeper, it turns out that he is the people’s chef, and menchanianar, well, the first in the cis, and the only one, as far as i know, that’s all so, everything is true, everything is true, it’s true that you started your career by burning your debut dish as a child, let’s say, yes, you just burned it to the ground, only a spoon remained, a spoon in the very center, in this heart , it was pearl barley porridge with meat, with pork and carrots, in the...
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Jul 27, 2024
07/24
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KGO
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please welcome my boy, chef kevin bludso. what's going on, big dog? do i have to call you chef?so, today we doing some dino ribs, baby. >> anthony: dino ribs. >> and some pork shoulder. >> anthony: all right. but now before we get into that, i want to talk about your cookbook. i want to talk about your netflix show and talk about all your restaurants. how many restaurants do you have? >> four. van nuys, brand-new one in van nuys. hollywood. santa monica. and the airport, everybody. doing our thing. >> anthony: you're getting real liberal with the seasonings. >> what you want to do is make a crust. you know what i mean? you got to get all around this. you want to -- i'm trying to make a crust with this. >> anthony: why are we using mustard for those at home? >> mustard is a binder. and what it does, it holds it on there. you know what i mean? a lot of people go, you see how dry it was. we wet it up with the mustard. that holds it up, you know what i mean? >> anthony: all right. what part of the pig is this? shoulder, butt? >> this is the leg, the front legs. >> anthony: the front
please welcome my boy, chef kevin bludso. what's going on, big dog? do i have to call you chef?so, today we doing some dino ribs, baby. >> anthony: dino ribs. >> and some pork shoulder. >> anthony: all right. but now before we get into that, i want to talk about your cookbook. i want to talk about your netflix show and talk about all your restaurants. how many restaurants do you have? >> four. van nuys, brand-new one in van nuys. hollywood. santa monica. and the airport,...
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Jul 5, 2024
07/24
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KDTV
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jomari: soy el chef de la casa. mac, quieres? chef: eso no estaba en el horno?tu no te ibas a dormir? no pagues por agua. paga por poder de limpieza. ♪ smushy butt ♪ ♪ mushy ♪ ♪ cushy ♪ ♪ tushy butt ♪ ♪ eggy butt ♪ ♪ drop it on dad's head-y butt ♪ ♪ stinky butt ♪ ponle un huggies a ese traserito. porque huggies tiene más curvas y un ajuste activo excepcional. te cuidamos, bebé. a esta hora contiÚa la satcha: a esta hora continÚa la indignaciÓn por la conducta abusiva de un hombre que golpea la cara de un niÑo con autismo grave sÓlo porque se acerca y toca su auto. el trastorno delicado que enfrenta el menor de 10 aÑos lo hace curioso y propenso a tocarlo que le llama la atenciÓn. este incidente genera manifestaciones de rechazo al agresor y de apoyo a los padres quienes viven en condiciones muy difÍciles. juan carlos gonzÁlez estÁ en vivo desde los Ángeles. tiene nuevos detalles. muy buenos dÍas. adelante. juan carlos: buenos dÍas. estamos aquÍ afuera del departamento de la policÍa en el valle de san fernando. muy cerca de aquÍ viven los padres y el menor. viven
jomari: soy el chef de la casa. mac, quieres? chef: eso no estaba en el horno?tu no te ibas a dormir? no pagues por agua. paga por poder de limpieza. ♪ smushy butt ♪ ♪ mushy ♪ ♪ cushy ♪ ♪ tushy butt ♪ ♪ eggy butt ♪ ♪ drop it on dad's head-y butt ♪ ♪ stinky butt ♪ ponle un huggies a ese traserito. porque huggies tiene más curvas y un ajuste activo excepcional. te cuidamos, bebé. a esta hora contiÚa la satcha: a esta hora continÚa la indignaciÓn por la conducta...
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moscow pastry chef anastasia mudrova revealed some secrets to us. of wings. to order it costs 7.0 rubles. it was originally invented for dad. and when i i gave him a bucket of wings when they took him out, my uncle, well, my dad’s brother, at first he thought that he was our dad. loves wings so much that instead of a cake they brought him a bucket of wings, then they realized that it was a cake, she could disguise a cake even as a giant juicy steak, of course she had to think through everything, what kind of cakes, how to prevent the filling from leaking out, then decorations, in general sweets i like it more than meat, but i wouldn’t refuse such a piece of steak. well, to further surprise the guests , even objects that are completely far from food are made edible. we we purchased several such examples and invited a lover of all things unusual, our longtime friend, footblogger max brand, to our studio. the producers didn't tell him or me that you could actually eat here. do we recognize the desserts? would you dare to eat a dish sponge? certainly. m
moscow pastry chef anastasia mudrova revealed some secrets to us. of wings. to order it costs 7.0 rubles. it was originally invented for dad. and when i i gave him a bucket of wings when they took him out, my uncle, well, my dad’s brother, at first he thought that he was our dad. loves wings so much that instead of a cake they brought him a bucket of wings, then they realized that it was a cake, she could disguise a cake even as a giant juicy steak, of course she had to think through...
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Jul 17, 2024
07/24
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KNTV
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those chefs.he $25,000. >> jimmy: it's so fun to watch and i always love seeing you out there -- love seeing you cook but i love seeing you cook, but i love seeing the way your brain works. you're like, "no, that's not gonna' work." >> exactly. >> jimmy: everyone always asks you for advice around this time for -- it's summer. is now and thanksgiving when people bother you? >> thanksgiving is, you know, i'm like the butterball hotline. you know. [ light laughter ] >> jimmy: bobby, what do i do with this mashed potatoes? >> and it's always the same questions at thanksgiving. it's always about the turkey, it's about the gravy, how do you get it done, this and that. and then the summertime, too. and it's always like the same you know, four questions. >> jimmy: can we help people out, so they don't bother you? >> yes, in fact i always carry them with me, just in case i forgot. >> jimmy: you have your tips? >> yes i do. >> jimmy: this is so helpful. here we go. >> okay, here it is, "if you want to grill
those chefs.he $25,000. >> jimmy: it's so fun to watch and i always love seeing you out there -- love seeing you cook but i love seeing you cook, but i love seeing the way your brain works. you're like, "no, that's not gonna' work." >> exactly. >> jimmy: everyone always asks you for advice around this time for -- it's summer. is now and thanksgiving when people bother you? >> thanksgiving is, you know, i'm like the butterball hotline. you know. [ light laughter...
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Jul 2, 2024
07/24
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KDTV
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chef: afuera hay mucho calor.ritas... es la decisión de atreverte a saborear todo lo bueno que la vida te ofrece. choose joy, choose beneful prueba también incredibites, solo para perros pequeños. elige advil liqui-gels para un alivio más rápido, más fuerte y más duradero que los tylenol rapid release gels. advil ataca el dolor en el origen de la inflamación. para un alivio rápido, advil. adiós al dolor. siguiente! ♪♪ sonreír primero puede ayudarle - siguiente! a alguien a encontrar el valor de sonreír también. ♪♪ [upbeat music] [sfx: crunch] ♪♪ ♪♪ [sfx: crunch] ♪♪ ¿qÉ trajes de baÑo esÁn de [mÚsica] francisca: quÉ trajes de baÑo para este verano 2024? hasta para "premios juventud". la verdad que cada corte, cada estilo invita uno a resaltar el cuerpo de diferentes maneras. jessica: por supuesto. para hablar de esa tendencia de los traje de baÑo que nos quedan bien vamos con maggie jimÉnez que trae la moda a tu favor. maggie:cÓmo estÁn? dÍgame que cuando elegimos el traje de baÑo correcto nos impide sentir mayor s
chef: afuera hay mucho calor.ritas... es la decisión de atreverte a saborear todo lo bueno que la vida te ofrece. choose joy, choose beneful prueba también incredibites, solo para perros pequeños. elige advil liqui-gels para un alivio más rápido, más fuerte y más duradero que los tylenol rapid release gels. advil ataca el dolor en el origen de la inflamación. para un alivio rápido, advil. adiós al dolor. siguiente! ♪♪ sonreír primero puede ayudarle - siguiente! a alguien a...
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Jul 3, 2024
07/24
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KNTV
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she's a chef.that's like, a thing. like, you don't want to be the thing. i'm not -- like, i'm a chef in real life. i've got restaurants in toronto. and it's just like, i don't want to do that. and then i didn't even want to -- >> jimmy: this is what acting is all about. >> yeah. >> jimmy: act. act. >> yeah, i gotta to act. and so, like, they're like, "will you be the handyman?" and i was just like, "i don't know how to do anything." [ laughter ] like --- like, with the screwdriver and a like a -- like a ladder? what do you do with a ladder? you climb up it, you fix something up there? like, what's up there? i don't want to go up there. >> jimmy: you don't do that type of stuff. >> i don't do that stuff. >> jimmy: no, who does that stuff in your life? >> trisha. >> jimmy: yeah. [ laughter ] >> my beautiful wife. >> jimmy: your wife does that stuff. >> she does that stuff. >> jimmy: yeah, are you good at all at anything handy? have you learned any tricks of the trade as being a handyman on the show?
she's a chef.that's like, a thing. like, you don't want to be the thing. i'm not -- like, i'm a chef in real life. i've got restaurants in toronto. and it's just like, i don't want to do that. and then i didn't even want to -- >> jimmy: this is what acting is all about. >> yeah. >> jimmy: act. act. >> yeah, i gotta to act. and so, like, they're like, "will you be the handyman?" and i was just like, "i don't know how to do anything." [ laughter ] like...
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0.0
Jul 13, 2024
07/24
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BELARUSTV
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anton kolennik, chef, dig a little deeper, it turns out that this is a people's chef, and menchanianf the year, yes, and winner of the title of one of the 200 best chefs in the world. well, the first in the cis, and the only one, as far as i know, everything is so, everything is so, everything is true. it’s true that you started your career by burning your debut dish as a child, let’s just say, yes, i just burned it to the ground, only a spoon remained, a spoon in the very center in this heart, it was pearl barley porridge with meat, with pork and carrots, they made it in the oven, in the oven, i put it right in the carriage, my grandmother put it there in a corner, and of course that’s all for lunch, it became the color of cast iron, but in the center there was that same spoon, which is just one spoon. one spoon that you could eat, yes, yes, it was very tasty, why didn’t it discourage you from studying, where did the desire come from, well, i was always interested all the time and i always repeated, then porridge - it was, it was the first one so bright, yes, and then how old were y
anton kolennik, chef, dig a little deeper, it turns out that this is a people's chef, and menchanianf the year, yes, and winner of the title of one of the 200 best chefs in the world. well, the first in the cis, and the only one, as far as i know, everything is so, everything is so, everything is true. it’s true that you started your career by burning your debut dish as a child, let’s just say, yes, i just burned it to the ground, only a spoon remained, a spoon in the very center in this...
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0.0
Jul 29, 2024
07/24
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BELARUSTV
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, dig a little deeper, it turns out that this is the people's chef, and the birthday boy of the year,e title of one of the 200 best chefs of mirash, well , the first in the cis and the only one, as far as i know, everything is so, everything is so, everything is true, it’s true that you started your career by burning your debut as a child the dish, let's just say, yes, i just burned it to the ground, only a spoon remained, a spoon in the very center, in this heart, it was pearl barley porridge with meat, with pork with... cow in the oven they made it in the oven, i put it right in the carriage, my grandmother put it there in a corner, and of course by lunch it all turned the color of cast iron, but in the center there was that same spoon, which is one spoon, one spoon that you could eat, yes, yes , it was very tasty, why didn’t it discourage you from studying, then it happened, well, i was always interested all the time, and i always repeated it, then the porridge - it was, it was the first such bright one, right? then , when i was a little older, i began to read my mother’s recipes,
, dig a little deeper, it turns out that this is the people's chef, and the birthday boy of the year,e title of one of the 200 best chefs of mirash, well , the first in the cis and the only one, as far as i know, everything is so, everything is so, everything is true, it’s true that you started your career by burning your debut as a child the dish, let's just say, yes, i just burned it to the ground, only a spoon remained, a spoon in the very center, in this heart, it was pearl barley...
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0.0
Jul 8, 2024
07/24
by
KDTV
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chef: es lunes.ó 9 ingredientes esenciales. sin sulfatos, sin silicones, sin colorantes. protección contra la caspa. mínimos ingredientes. así se hace. ♪ ♪ satcha: "despierta amÉrica" no se detiene. ni tampoco los estragos del huracÁn beryl que ya toca tierra en texas con categorÍa 1. deja mÁs de 1,000,000 de clientes sin electricidad. hay alerta de inundaciones. estamos en vivo con lo que ocurre ahora en las zonas afectadas. karla: crece la polÉmica en estados del sur por mÁquinas expendedoras que amplÍan inteligencia artificial para vender municiones. entÉrate cÓmo funcionan y quÉ planean sus impulsores. satcha: al infinito y mÁs allÁ. hacia anuncia chiquis su matrimonio en las redes. la hija de jenny rivera sorprende a todos al casarse en una ceremonia secreta. aquÍ te traemos todo. karla: la obra "aventurera" continÚan el ojo del huracÁn. la crÍtica no paran tras el anuncio de su productor juan osorio que irina baeva no serÁ la protagonista. cÓmo afectarÁ su carrera? quiÉn serÁ la nueva protagoni
chef: es lunes.ó 9 ingredientes esenciales. sin sulfatos, sin silicones, sin colorantes. protección contra la caspa. mínimos ingredientes. así se hace. ♪ ♪ satcha: "despierta amÉrica" no se detiene. ni tampoco los estragos del huracÁn beryl que ya toca tierra en texas con categorÍa 1. deja mÁs de 1,000,000 de clientes sin electricidad. hay alerta de inundaciones. estamos en vivo con lo que ocurre ahora en las zonas afectadas. karla: crece la polÉmica en estados del sur...
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0.0
Jul 26, 2024
07/24
by
BBCNEWS
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but it's chefs kiss. so you have to do that hand gesture.— it's chefs kiss.esture. but you've got to say it- -- that — that hand gesture. but you've got to say it... that the _ that hand gesture. but you've got to say it... that the understanding of l say it... that the understanding of it, wonderful. are there any personal favourites, it, wonderful. are there any personalfavourites, quirky it, wonderful. are there any personal favourites, quirky ones we are not aware of, ?_ i l are not aware of,? that's iykyk. i know that — are not aware of,? that's iykyk. i know that one. _ are not aware of,? that's iykyk. i know that one. gwendolyn - are not aware of,? that's iykyk. i| know that one. gwendolyn nichols are not aware of,? that's iykyk. i. know that one. gwendolyn nichols is the publishing _ know that one. gwendolyn nichols is the publishing manager— know that one. gwendolyn nichols is the publishing manager of _ know that one. gwendolyn nichols is the publishing manager of the - the publishing manager of the cambridge dictionary, as she says, it's really kee
but it's chefs kiss. so you have to do that hand gesture.— it's chefs kiss.esture. but you've got to say it- -- that — that hand gesture. but you've got to say it... that the _ that hand gesture. but you've got to say it... that the understanding of l say it... that the understanding of it, wonderful. are there any personal favourites, it, wonderful. are there any personalfavourites, quirky it, wonderful. are there any personal favourites, quirky ones we are not aware of, ?_ i l are not...
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0.0
Jul 10, 2024
07/24
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BELARUSTV
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it’s okay, your new chef will work. eh, not these ones, and the german boss ordered it.u're keeping quiet, then tell her what she wants. well, what are you doing? no, there's more a lot, i don’t understand now, what is this, a family scene, so, well, well, get out of here before everyone is interrupted, i said, let’s go, let’s go, let’s go, excuse me, well, that’s why you did what you did , and you yourself told me that scandal kills family life, and you have already killed everything, so now it’s possible, but why did you come then, well, because i want to figure it out, i want to understand, what happened, why did you do this to me after take 20 years of marriage, write a note to leave, if, well, this is some kind of game, what is it, is it all because this katya, but because of the children? katya, katya has an excellent family, unlike ours, but i understand, that is, you want to say that it’s all my fault? yes, stop, stop, i just want to say what i said, please don’t catch me with this psychological stuff. i don’t blame anyone, really, well, let’s finish this convers
it’s okay, your new chef will work. eh, not these ones, and the german boss ordered it.u're keeping quiet, then tell her what she wants. well, what are you doing? no, there's more a lot, i don’t understand now, what is this, a family scene, so, well, well, get out of here before everyone is interrupted, i said, let’s go, let’s go, let’s go, excuse me, well, that’s why you did what you did , and you yourself told me that scandal kills family life, and you have already killed...
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Jul 2, 2024
07/24
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KNTV
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the experienced chefs over at the 2024 paris olympics have an extra layer of difficulty. what they're doing to make their dishes sustainable. and delicious it has dropped significantly in the bay area over the past ten years. public policy institute analyzed data from the state department of education and found that santa clara county schools are seeing 15% fewer students. solano county enrollment is down 6, and san francisco schools have 3% fewer students. experts say it's obviously because families are leaving the bay area because they can't afford to live here anymore, and they're going to more affordable areas, and that it could force some schools to close, limit resources and make more budget cuts, as they have been doing for the last ten years. vice president kamala harris will be back in the bay area tomorrow. vice president harris will be joined by second gentleman doug emhoff for a political fundraiser. it's in san francisco. he's already in the city. after attending yesterday's annual pride breakfast, several democratic party heavyweights were also in town for p
the experienced chefs over at the 2024 paris olympics have an extra layer of difficulty. what they're doing to make their dishes sustainable. and delicious it has dropped significantly in the bay area over the past ten years. public policy institute analyzed data from the state department of education and found that santa clara county schools are seeing 15% fewer students. solano county enrollment is down 6, and san francisco schools have 3% fewer students. experts say it's obviously because...
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0.0
Jul 3, 2024
07/24
by
KDTV
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el chef tambiÉn me lo pide. cuÁntas veces vas al dentista?la gente me conoce como soy yo. que tengo una cercanÍa como tenÍa la gente cercana que a veces este espacio hizo eso. realmente la gente que sepa quien soy y no lo que pueden decir de mÍ. >> la experiencia en el rincÓn de los errores tambiÉn ayudÓ a aprender de esas equivocaciones y de procurar en la medida de tener una salud mental Óptima. >> por lo menos el negarlo hace que a veces pueda seguir repitiendo. creo que estÁ bien hablar de eso. estÁ bien de reconocerlo, aceptarlo, aceptamos como humanos. todos nos equivocamos. siempre digo que es responsabilidad para poder cambiarlos. me ha de, me ha ayudado mucho, soy muy dura conmigo. entonces, el decir que me puedo equivocar y he aprendido de eso. me voy a seguir equivocando. humaniza mucho. me hace mÁs empÁtica con yo tambiÉn y con los demÁs. >> por primera ocasiÓn se va realizar una funciÓn en vivo el prÓximo 21 de septiembre. no serÁ una obra de teatro, y una conferencia, retendrÁ todos los elementos—— pero tendrÁ todos los elemento
el chef tambiÉn me lo pide. cuÁntas veces vas al dentista?la gente me conoce como soy yo. que tengo una cercanÍa como tenÍa la gente cercana que a veces este espacio hizo eso. realmente la gente que sepa quien soy y no lo que pueden decir de mÍ. >> la experiencia en el rincÓn de los errores tambiÉn ayudÓ a aprender de esas equivocaciones y de procurar en la medida de tener una salud mental Óptima. >> por lo menos el negarlo hace que a veces pueda seguir repitiendo. creo que...
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0.0
Jul 27, 2024
07/24
by
NTV
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.. which is produced in russia, we will ask the chef of a greek restaurant in moscow, yanis chrysahaid, and his colleague, restaurateur eleni janulata, to evaluate it. we need oil, olive and oregano here. no, she, well , they told us that we had to try it in its pure form, yes, without oil, without anything, we will offer three samples. the first one is from the homeland of our experts. they immediately appreciated it highly, without even suspecting its origin. i have this one. i liked it, it’s very similar to real greek fetta in consistency, in consistency especially in color, the cheese made in the moscow region from 100% sheep raw materials is a little let down in consistency and taste, you press it and it comes back fluffy, that’s how rubber turns out, it tastes the most delicious , that is , salt practically does not feel any taste, there is no spalansiro. and the third sample is feto from voronezh producers, it contains butter and skimmed milk powder, it is not specified which one, but according to the rules this can only be done if it is from cow, it is from this that the domest
.. which is produced in russia, we will ask the chef of a greek restaurant in moscow, yanis chrysahaid, and his colleague, restaurateur eleni janulata, to evaluate it. we need oil, olive and oregano here. no, she, well , they told us that we had to try it in its pure form, yes, without oil, without anything, we will offer three samples. the first one is from the homeland of our experts. they immediately appreciated it highly, without even suspecting its origin. i have this one. i liked it,...
SFGTV: San Francisco Government Television
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0.0
Jul 14, 2024
07/24
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SFGTV
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[music] >> sarah duncan the honeer chef here. alexa and i own this location today. we are wem omen in business. we started this location in san francisco about 5 years ago, and previous--had a kitchen in the back on geneva avenue. we moved over here about two years into that venture and opened this one november of 2019. i grew up in east texas and [indiscernible] bbq venture and wanted to do something different here which is our new orlean style. gentilly is a district in new orlens that remeans we of the excelsior. [indiscernible] i lived out here for 17 years. alexa also lived in the neighborhood and we wanted to stay in excelsior. we think people enjoy. there isn't a lot ofication food left in the city. there used to be before covid so we wanted to do something the city wasn't already flooded with. gumbo is your traditional style new orleans style stew. we have a nice dark rich broth. pulled chicken, shrimp [indiscernible] the other popular items are fried chicken, a grilled mac and cheese. cajun green beans. number two seller. san francisco is a special city. it
[music] >> sarah duncan the honeer chef here. alexa and i own this location today. we are wem omen in business. we started this location in san francisco about 5 years ago, and previous--had a kitchen in the back on geneva avenue. we moved over here about two years into that venture and opened this one november of 2019. i grew up in east texas and [indiscernible] bbq venture and wanted to do something different here which is our new orlean style. gentilly is a district in new orlens that...
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0.0
Jul 9, 2024
07/24
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KDTV
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chef: felicidades por esa exclusiva.evas nosotros vamos. >> yo pago. jomari: pastelon de amarillo. >> hay todo eso. jomari: vas a estar de gira en europa. maÑana te vas? >> estoy ahora mismo con la maleta. estoy haciendo la maleta. un dÍa de estar con mi familia tambiÉn. ya me voy gracias a dios. un mes que voy a estar representando a puerto rico. voy a estar por italia, espaÑa, madrid, barcelona. un montÓn de lugares. es un sueÑo para mÍ. jessica: mucha suerte. todo el Éxito del mundo. te vemos en la alfombra de "premios juventud" el prÓximo 25 de julio a partir a partir de las 7:00 de la noche. te recuerdo que estamos celebrando 21 aÑos de esta premiaciÓn. hay que ir con todo. >> felicidades! jomari: no te prometo estar entre los mejores. esmÉrate. [risas] >> tengo que apretar. [risas] jomari: confÍo en ti. jessica: cuidate mucho. saludos hasta san juan, puerto rico. 25 de julio todo arranca las 7:00 de la noche. y ya. jomari: un abrazo. te vemos en tres semanas. jessica: quÉ hay mÁs adelante? raÚl: que cumpla la prome
chef: felicidades por esa exclusiva.evas nosotros vamos. >> yo pago. jomari: pastelon de amarillo. >> hay todo eso. jomari: vas a estar de gira en europa. maÑana te vas? >> estoy ahora mismo con la maleta. estoy haciendo la maleta. un dÍa de estar con mi familia tambiÉn. ya me voy gracias a dios. un mes que voy a estar representando a puerto rico. voy a estar por italia, espaÑa, madrid, barcelona. un montÓn de lugares. es un sueÑo para mÍ. jessica: mucha suerte. todo el...
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0.0
Jul 1, 2024
07/24
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BELARUSTV
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well, our chef, dmitry sadovsky, brought this idea to life.weet layer, a sour layer, and a belarusian layer. the berries are present, so they covered them with dark chocolate to create some kind of mystery, what will be inside, well, that is, malevich’s square is really like a painting, there are still a lot of art critics, a lot of controversy, everything is something, if there is a second layer, third layer, so the task was before the chef, and so as not to immediately reveal all the taste secrets, and when you you already reach the outback, to the very, very, most exquisite, what is inside is only then revealed. you know, i am actually at the head of our enterprise, and for a little over a year, and the first time i opened the doors and came to this hotel, i immediately felt such a great appreciation. history, i asked myself, and moreover, i turned to my employees, to my new subordinates, what kind of history do we have, what does this europe conceal behind itself, what does this restaurant conceal behind itself, because everything i saw th
well, our chef, dmitry sadovsky, brought this idea to life.weet layer, a sour layer, and a belarusian layer. the berries are present, so they covered them with dark chocolate to create some kind of mystery, what will be inside, well, that is, malevich’s square is really like a painting, there are still a lot of art critics, a lot of controversy, everything is something, if there is a second layer, third layer, so the task was before the chef, and so as not to immediately reveal all the taste...
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Jul 2, 2024
07/24
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KNTV
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chef sk, let's dig in. for me when i get a-plus or as on my test or quizzes. >> wow. you got good grades, you got good food. okay. >> something like a memorable treat. there you go. today we're going to start off with the brine. >> okay. >> so we have an ice cold water. the reason we have ice cold water is when you put the brine into the chicken, gets the temperature of the chicken cold so it keeps fresh. >> pro tip. pro tip. >> so here we have salt, sugar -- >> i'll help you out here. what else are we putting in here? >> paprika, curry powder, smashed garlic. and just a little black pepper. >> that's it. >> simply -- >> so blend that up. >> yep. blend that up. >> we're going to blend it to the point of no ice. >> and then. >> so we're going -- i notice you have taken chicken thighs. >> yes. chicken thighs over here. >> al roker would love this. he loves the chicken thighs. you're going to cube that. how long do you let it brine, chef? >> i would say 12 minimum hours minimum. >> but you prefer overnight. >>
chef sk, let's dig in. for me when i get a-plus or as on my test or quizzes. >> wow. you got good grades, you got good food. okay. >> something like a memorable treat. there you go. today we're going to start off with the brine. >> okay. >> so we have an ice cold water. the reason we have ice cold water is when you put the brine into the chicken, gets the temperature of the chicken cold so it keeps fresh. >> pro tip. pro tip. >> so here we have salt, sugar --...
0
0.0
Jul 9, 2024
07/24
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BELARUSTV
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silder, carrot horn, no salt, maybe with cardamom, nut pate, that’s it, let it be yours a wonderful new chefwine, no, just water, without gas and at room temperature, well then i’ll have some soda. you know, everything you just ordered is extremely unhealthful, yeah, no, well, of course i understand that you are still quite young, but you still need to start looking after your health, and not only mental, carrot stew, no salt , with cardamom, nut... shtet, farge salad with broccoli celery, special order from ladies one, right my wife's menu, ex, let's do it, i thought she was the only one, please tell me, did you pass on my waiter, yes, uh-huh, come here, request to prepare this dish without salt, only with cardomod, uh-huh, well then invite please bring your chef here, i ’ll talk to him myself, yes, right now, they brought me still water, but i asked for sparkling water. good evening, good evening, good, you know, despite the fact that you have been working here recently, i still asked you to prepare this dish without salt, there is almost no salt, well let me decide whether there is salt t
silder, carrot horn, no salt, maybe with cardamom, nut pate, that’s it, let it be yours a wonderful new chefwine, no, just water, without gas and at room temperature, well then i’ll have some soda. you know, everything you just ordered is extremely unhealthful, yeah, no, well, of course i understand that you are still quite young, but you still need to start looking after your health, and not only mental, carrot stew, no salt , with cardamom, nut... shtet, farge salad with broccoli celery,...