"i am cooking to heal you."ttle bit like you're trying to make a point. some might say that you even have a bit of a chip on your shoulder about these high—profile, male celebrity chefs. not at all. the world is big enough 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

"i am cooking to heal you."a little bit like you're trying to make a point. some might say that you even have a bit of a chip on your shoulder about these high—profile, male celebrity chefs. not at all. the world is big enough 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 atjust 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 so

i am cooking to heal you."ing to make a point. some might say that you even have a bit of a chip on your shoulder about these high—profile, male celebrity chefs. not at all. the world is big enough 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 atjust 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 w

the cabbage has already cooked, so fry it along with the bell pepper.e connoisseur of dorblu was entrusted with the preparation of the sauce. pour cream into a preheated saucepan and select thirty percent fat content. salt, pepper and add cheese. it dissolves very quickly in the cream, turning into a single mass and thickening before your eyes. so in the process it is necessary stir the sauce otherwise it may burn. at the end add dry white wine. 30 ml will be enough. now we have reduced the heat for... just super, the smell is incredible. the sauce is ready, which means we can start assembling our dish. cut the meat in half. just look at what a luxurious medium we have created. with a truffle with that same earthen mushroom, yes, which grows at every step here in belarus, and here in the wild territory we have a lot of it, come and collect it, you still need to smell it, but ok, if you we thought that was all, then no, the magic is just beginning, a mini-smokehouse falls into sasha’s hands, i also got an important role, hold the lid over the dish while

on cast iron , but what are you cooking on now?ones, yes, but it’s very tasty on a chigun, and i just bought a cast iron pan just like this in order to make something, well , it’s also a stew, it tastes different, okay, so western sanctions, how they affected haute cuisine, they replaced them with hazel grouse, and these belarusian shrimps, and really , but in fact they are the same. for a long time now and this has given a huge impetus to the word import substitution and when our factories begin to start thinking about something new. aged, everything is there, and so in everything, ours, well, our meat has always been great i remember the baltic people there, about 20 years ago, they ran after our chicken because they are here, i communicate with baltic couples. they say that on your chicken the broth is so fatty, rich, tasty, but on ours it’s just water. belarusian doilitstva, which is important for your jumping and this time you will learn and master. russian classicism, it is mostly found in modern architecture. halounae, if th

i can't cook anything right now. my stove broke. you can just sprinkle them with sugar, and it’s even simpler, you can squeeze the dough out of donuts, you give healthy nutrition, you give, as they say, in a healthy body, a very healthy mind, and nikolai lukinsky will now demonstrate healthy humor to us, welcome. when my son was born, he had a baby, you know, i didn’t know whether to cry or laugh, no, a normal boy, that’s all, healthy, yes, but he turned out, you know, what a fashionable word now is, indigo, indigo, but in our opinion, a prodigy, can you imagine, this kid, he, he, when he was just born, instead of yelling like all children, he... began to doctors suggest where to properly tie the umbilical cord, and then reassured the mother and made a feeding schedule. the family home was in shock, they called a council, checked that the child was normal, healthy, and he, my sasha, thanked everyone for their attention and went home on his own, so they didn’t keep him in the nursery for long at all, who needs a baby who... swaddles

do you know how to cook? isn't that the right word, cooking courses?, come tomorrow at 10:00! that's it, that's it, i'm off, yeah, what's your name? varvara, see you tomorrow, see you tomorrow, oh, and money for food, yes. all the best, all the best. goodbye, all the best, oh, maybe he’ll take a look at least with one eye, well, from curiosity, what did she leave here, you forgot, thank you, goodbye, yeah, it didn’t work, oh well, it’s not torture to try, it’s a pity, of course. i don’t know, i really don’t know, you’re in trouble, i’m afraid because of you, light, why are you afraid, i’ve got everything thought out, well, what ’s been thought out, well, what kind of worker are you there, you understand why i haven’t cooked before , because i never had an incentive, and now my mother is a woman, she also doesn’t know how to cook, well, let’s do it, i ’ll cook it, you take it, no need, light, you already cooked it once, that’s also true , a what should i do, yes, i ’ll take the recipe from you people, okay, i ran, bye, come on, why are you doing this an

i will cook it with crushed potatoes. marus, and i decided to make dessert.took some more internal fat from the fat. i still need dill for the cutlets. onion, i’ll add garlic , the cutlets will sparkle with a certain taste, marusya flew, what delicious apples, juicy, i think that these pieces for charlotte will be optimal, i want to sift the flour and baking powder in there, we start with... eggs, i will add sugar, and i decided to use sorrel leaves, i want to make a sauce, i will need a glass blender, i’ll add here a few cloves of garlic, dill roots, add a little slansk salt and coriander, and chop it all up. marus, please look at the dough i made, excellent dough, all i have to do is add some sorrel, i’m sure that zlotus has never tried such charlotte when you last time i cooked charlotte, i’m cooking charlotte for the first time in my life, i hope you’ll let me try it before everyone else, you ’ll be the first, friends, just look at this beauty, it’s already delicious, put my charlotte in the oven, let’s cook it at 180° for about 40-45 minutes, good luck,

what are you cooking with now?in these all fashionable ones, yes, but it is very tasty in chi iron, and i bought one for myself just like... in a cast iron tunnel so that the taste is different, okay, here are the western sanctions, how did they affect haute cuisine, they replaced making something like this, well, also this kind of stewing, it’s with hazel grouse, and these belarusian shrimps, right? yes, in fact, they exist, they are being made, although they said that they used to grow in potato fields, but no, in fact, production is normal, it is, yes, in response to our aggression, in general they are sanctions with one even their sides... he says are good, because we still may not feel as strongly as our brothers the russians, they have had sanctions for a long time, and this has given a huge impetus to the word import substitution, yes, when our factories start, they start move, think and offer us something new, including in the food sector, yes, yes, we are talking about it mainly, they are starting to chang

we will cook cucumbers in korean, okay, let it be in shklov style, everything we need for cooking cance. how do we prepare redcurrant juice? it generally takes 5 seconds to prepare in a ceramic plate, fold it a little. so i would put half a red currant in the microwave for 2 minutes, after which we crush our currants either with our hands or in a press, due to the heat treatment the juice turns out to be more rich and thick. all we start by slicing the cucumbers, cut the cucumber in half, after which we cut our half into several parts to get a flower like this, not too small, but not too large, but tell me, in uzbekistan everyone cooks this dish or not? you know, there are weddings, when uzbek families have a wedding, they make just such a salad, they’re done. cut the cucumbers, add a teaspoon of salt to them, honey and redcurrant juice, and you feel how the smell of honey is transferred to the currants, so if it explodes like fireworks, but that’s not all, now the devil of frying has come, the trick is that we use hot frying, what else will be added there, we forgot to say about it,

only on cast iron, and what are you cooking on now, i also cook on cast iron, i... already have a short-termonable ones, yes, but it’s very tasty in chigun, and i bought myself just such a cast iron pan in order to make something like that, well , it’s also a stew, it tastes different, okay, so western savories, how they affected haute cuisine, were replaced with hazel grouse, yes with these belarusian shrimps, yes, in fact, yes, in fact, they said the same thing. potato fields are growing, but no, in fact , production is normal, it is there, yes, for our progress, in general sanctions, on the one hand, are even good, because we still may not feel it as strongly as our brothers the russians, they already have sanctions long ago, and this gave a huge impetus to this word import substitution, yes, when our factories start, they begin to move, think and offer us something new, including in the food sector, yes, yes, we are talking about her we mostly talk. they are starting to turn out, we have some delicious cheeses, yes, and really tasty, well, really tasty cheeses, well, they can turn out to

pideriko, if don't be lazy, tell me how it is live seal, puffins, boklans and osmnog, what did you cook today, sladova and islands, oceans, islands, primorye, russian east, primorye is far away, but this region is ours, yes, i know that in the original the famous flower of lenin sounded a little different, but you see, she made me think about the fact that although i cannot call primorye mine. it’s definitely after another far eastern adventure that the distant coastal region became much closer to me. by the way, it’s funny that this feeling of closeness arises precisely after i visited the southernmost island of russia, furugelmu. and also in other remote, inaccessible places in the sea of ​​japan. and after getting acquainted with the wild and rare animals that live in these parts. but exactly. when you get to know someone better, he becomes closer, well, or nashinsky, as grandfather lenin said, but vashtinian italian friend federico arnaldi is waiting for you next saturday, when we’ll go together again, let’s go, ciao, friends! you and i haven’t cooked such a, you know, warm, hearty

do you often cook your own breakfast? almost always cook breakfast alone. what, well, for ordinary athletes it’s usually an omelette, oatmeal for cereal in milk, a mug of coffee, that’s it, the beets are packed, now in the oven, now in the oven, what do we do next, now you will fry the peas and beans and add a little garlic, and at this time i will cut vegetables, come on, do you stick to some kind of diet, right? such a unique sport, in fact , they don’t use any diets at all in preparation, only before the competition itself, we minimally remove carbohydrates in order to fit into the category, and so we eat everything that is a long process of preparing for competitions, well, the process usually takes us about 3 months, these are several cycles of strength recovery, nothing like that, yeah, but how... do you feel about seafood for breakfast, because today we have shrimp, to seafood was treated well, and for everyone, it is very healthy, there are a lot of minerals, a lot of proteins, so i advise everyone to eat more sea

only on chigun, and what are you cooking on now, i cook also on chigune, i also have short-term chegunal fashionable, yes, but they taste very tasty on cast iron, and i just bought a cast iron pan just like this to make something like that, well, it’s also a stew, it tastes different, okay, here are the western sanctions, how did they affect the high kitchen, replaced with hazel grouse, and these belarusian shrimps, but in fact, yes, in fact they exist, they are made, although they said that they used to grow in potato fields, but no, in fact. production is normal, it is there our gs in general, sanctions, on the one hand , are even good, because we still may not feel as strongly as our brothers the russians, they have had them for a long time, and this gave a huge impetus to such a word, import substitution, yes, when our factories start, they are starting to move, think and offer us something new, including in the food sector, yes, yes, we are talking about it mainly, they are starting, we have some delicious cheeses, yes, and really tasty, well, really tasty cheeses, they can it turn

rules for cooking on fire: here for people who love life, in order for the meat to cook evenly, it muste, seemingly the same medicine, sometimes acts completely differently, here is a drill, successfully drills a tree, no, we can predict what the output will be, we can’t, because it might work out, but don’t you have this genetically conditioned hypersensitivity, this is a major, this one here. no love with him, in general he saved me, premiere on rtr, marry me, but i want to be a captain, in our village you won’t find a better groom, your character is stubborn like a sheep, that the sea chose her, you can help, we will definitely save her, but who will she choose? empty complaints, and we don’t go to the doctor when you seriously need to go, forewarned means forearmed, any remedy has a reverse approach to the doctor, we take a lot of his time with the side with the most necessary knowledge, health, we dispel myths, we help to find out the truth, how to act in order to land well, you need to warm up before that, on what to pay attention to is that each risk factor should have its own pi

a real cook, a cook of humor, he prepared a wonderful funny number, welcome to the stage satirical writernstead of turning off the tap, tried to pour all the water out of it, well , of course, there are no such fools now, because water now costs money, that’s right, no one will pour out all the water, another story connected with mayakovsky, he was sitting in the same company, someone from the company asked him, vladimir vladimirovich, you said that you are russian with the russians, you are georgians with the georgians , you are a fool... well, about i won’t take the road next time, but i want to say about fools: i believe that society needs fools, that without fools life would be boring, just imagine for one minute that everyone around you is smart, there are no fools, everyone is smart, and who will these smart people fool, i also want to tell you, not even the smartest person can think of what the last fool can think of; fools are basically everywhere. out of time, i remember at school the teacher told me: which volga falls into the caspian sea, i was frightened and said river, he sai

we cook a delicious breakfast with them for the family.ined perfectly for tenderness and taste, what we love, fagot will give joy to the family, fagot cream, delicate taste and smiles. don’t miss central television - the first information show about the events and people of the week, time is buzzing again, bam, why when the union collapsed they rushed to forget about the highway and its builders. we, the messengers of the komsomol organizations, to carry out this most important assignment, the parties are ready, as the last of the great construction projects of socialism becomes. a new project of the century, trains are already running here in new russia, it is necessary to complete the improvement work there, and is it true that the main construction project from our past will become a real road to our future, the turn that has recently taken place to the east would be impossible without bam, it will be your central television, today at 19:00 on ntv. when i saw him, i felt like i was in a state of shock, each of them will answer for what

a lot of it and use it as some kind of snack, what is suvit, it is meat that is cooked in a vacuum,ration of cooking, it and and let’s say that this one helps to cope with the infection, because yes, in general, we don’t recommend that anyone eat raw meat, because after all, meat can contain parasites and pathogens illness and so on and so forth. of course, there are devices for cooking sous vide, they are quite so, well, price sensitive, but i know many people do it in a saucepan, i even saw videos on the internet of how they do it in a dishwasher, that is, it’s funny, it’s something is sealed in a vacuum for a full cycle in the dishwasher, what is it for 2 hours, 2 hours 30 minutes at high temperature, it turns out a magnificent, magnificent suvit, but i think that this is still finite. for meat, for meat i would like more guaranteed result, so there are interesting maneuvers like this, i would really like to note this interesting story, in general regarding meat, it turns out that in our country over the last couple of years there has been just a chicken boom, people have begun t

cook on a blackstone?cooking experience and better food with your blackstone, you make every breakfast lunch, and dinner better more ways to cook, and more tools to cook with, join more than 11 million blackstone users who know you can cook anything anytime amy, where we're never done pushing for more more flavor, more innovation, more pond, you deserve. that go to your nearest black stole retailer or blackstone products.com now and make everything better on a blackstone lysol knows little hands. learn best when their hands on that's why we're donating science kids to schools and need and helping teachers keep their classrooms protected by killing 99.9% of germs because little hands deserve vague protection lysol here for healthy schools take a pea sized amount, apply it like a lotion pits under boob, five-fold about cracks, feet. this water-based cream. i'm telling you it's invisible on the moment i met him i knew he was my soulmate. "soulmates." soulmate! [giggles] why do you need me? [laughs sarcastical

i know he's a very famous cook. >> jimmy: you ever -- you don't watch cooking shows? popular. i know there's millions of these cooking shows, and also on the internet, and on television. people love them, and i know that, and i don't think they're bad. but to me, it's like i don't want to watch someone doing chores. [ laughter ] it's like -- [ cheers and applause ] like, when i'm doing laundry, i don't think, "why i am a not on television? [ laughter ] i'm sure many people would be interested to see how good i am at pouring the detergent in." [ laughter ] >> jimmy: that's so funny. >> so, no, i don't. >> jimmy: okay, you don't. you were telling -- i was talking -- we were talking backstage, and i told you that i got to recently meet the pope. not a big deal. hold your applause. [ laughter ] and it was a very big thrill for me. but you said that you would enjoy that job. and i thought you meant my job of meeting the pope. you would enjoy being the pope. [ light laughter ] is that what you meant? >> yes, of course. why would i enjoy your job? [ laughter and applause ] ♪

our location is very important, they brought us to tsarist russia, including cooks, they are here theywe went on such an ethno-expedition, uh, to large places where in those days there were motels, where horses were changed, carriages were repaired, well, where it was as if the guests had spent the night there and stayed there for some time. including the mir castle, a castle where only italians worked for the ordevilles, and we asked grandmothers for recipes from grandmothers, well, their grandmothers, and those forgotten ones, and we found amazing things, we had our own lasagna, only it was called nalazanka from on she cooked pancakes, and thanks to the french, we came up with the idea, and a fashion for cream soups, they were called podvodka, because the deck choked on potatoes. sausage, it’s cool, which, according to the gosts , you can do anything to give it a taste, ours is still made, which is according to the gosts, but in this, add pistachios, whatever, peppers , it’s a thrill that we have preserved these gosts, yes that our factories prepare according to gost standards withou

to see who is better, i am a better cook, first of all, i woman, i should a priori cook better, andhere, they love to cook, that’s how to place it... they don’t know how to place everything in the kitchen conveniently and correctly. it’s impossible for us to install a large, good kitchen, we would, of course, like a corner kitchen, let’s say, yes, so that it would be full-fledged, so that we would have all the household appliances in the apartment, that is, well, i i mean in the kitchen there are refrigerators, well , everything is there, because we have to drag the refrigerator out into the hallway, well, that’s how everything turns out topsy-turvy, that is, well, it’s ugly in general. we really want to show you our kitchen, it ’s very small, we don’t feel comfortable in it, there’s not enough space, it seems, we want you to help us, for you to tell us how we can arrange it correctly, maybe furniture, because it seems there is a kitchen, and there is a place, well, it’s inconvenient, so show me, now let’s go, what do you want, we really want it to increase the space here, we really

, and the carpaccio cooks quickly, in general they are very, you can see how they suit each other. nowr cooking, there is literally one more minute, you and i will prepare cheese flatbreads, take the flatbread, i took it ready-made in the market , put grated cheese on top, which will melt quickly, on one we lay out half of it, cover it, cover it, that’s how you prepare it, we put it in the frying pan, but first pour a little oil and put it in. you and i are in the scenery of a dacha, but in the kitchen i feel like i’m in a restaurant today, yes, you and i prepared marbled steaks, carp, cheese flatbreads, all this is literally, well, in 30 minutes, restaurant dishes are only at home, we serve them perfectly and let our heroes wait. we help ourselves, we try, oh, what a beauty, perhaps, vegetables, thank you, now fly in, hurray, in every home there should be someone who takes care of a healthy climate, air conditioning... an air purifier, the air quality is excellent, our new name is bank, we are changing the name, don’t cheat on yourself, tbank, he ’s the only one, it’s true that you ar

but bianca cook will not add to her record medal hall this summer. —— but bianca cook will not add tost olympics in paris and everyone knows how i always wanted to turn them two medals that i have into a shiny, nice gold one. and i'm grieving a little bit. it's like a loss that i didn't think that i would ever feel. gb taekwondo selectors opted for rival rebecca mcgowan, who actually attained the women's heavyweight place for team gb at paris 2024 via her world ranking of fourth last year. cook had slipped from first to seventh at that stage after a prolonged absence through injury. do you feel that you're in a physical position to go there and challenge? yeah. like, i always believe in myself. with fighting as well, it's about that one day, it's about mentally how tough you are, and i thought i deserved a fight—off for the chance to be selected. the history that i've done for the sport, obviously the weight that i'm in, i dominated for a long time, for a lot of years, and unfortunately i didn't get that opportunity and it feels like it's been cut too short. in a statement, gb taekwon

the cabbage has already cooked, so fry it along with the bell pepper. connoisseur of dorbl, i was entrusted with the preparation of the sauce. pour cream into a heated saucepan, select thirty-three percent fat content. salt, pepper and add cheese. it dissolves very quickly in the cream, turning into a single mass and thickening before your eyes, so be sure to stir the sauce during the process, otherwise it may burn. add dry white wine, 30 ml will be enough, now we have reduced the heat for vegetables to a minimum and add cherry tomatoes here, this is done so that on low heat, while we assemble the dish, so that our tomatoes just warm up, fry, but not not spread out, listen, an amazing magic happened in my saucepan just now, but there was little cheese, there was a lot of cream and... the cheese absorbed all this cream, turning the whole substance into dor blue sauce, just super, the smell is incredible. the sauce is ready, which means we can start assembling our dish, cut the meat in half, just look at what a luxurious medium we have, decorate it with a

i repeat, what are we cooking today?or the time being, but they are already adapted and then let’s call them correctly cucumbers, poshklovskie, correctly, okay, let it be poshklovskie, everything we need for cooking can be seen on the table, i wonder what instead vinegar we will use red currant juice, how do we prepare red currant juice? it generally takes 5 seconds to prepare, put it in a ceramic plate, put it a little, well, from this i would put half a red currant for 2 minutes, put it in the microwave, after which we crush our currants either with our hands or in a press, due to the heat treatment the juice turns out more saturated and thick. where we start: old cucumbers, cut the cucumber in half, after which we cut our half into several parts. so that it turns out like this such a flower, not too small, but not too large, but tell me, in uzbekistan everyone cooks this dish or not? you know, there are weddings, when uzbek families have weddings, they make just such a salad. having finished cutting the cucumbers, we

you can manage to manage so many people who do this, well, the dish is prepared anyway you have to cookhave time to watch, and besides, you’re also a player -coach, yes. and it’s also very important - this is what the japanese taught me, i’m there with them, i studied with the japanese in 2000, it’s very important - this is the mood, this is what i always say, these... you don’t have the mood , don’t stand at the whip, just when you’re in the mood, come to the whip, i just read your statement once that the main thing you learned in france is to smile, yes, but what happened between vocational schools getting into the top 200 the best chefs in the world, it was work, it was smiles, work, yes, it was italy, where i studied at the academy, where they did not accept our - our education, and i had to study from scratch in italy, but i graduated. with honors, then after 3 years i confirmed my studies by passing additional exams and i am a master chef there, studying in france, it was small, it wasn’t long there, it was only a month, but this opportunity to meet the great paul bacuse for me is

how long does it take to cook a pork steak ?you see, we turn it over, cook it, the meat climax is on our table in literally 8 minutes. what a scent! so, the steaks are ready, add salt and pepper after cooking. but that's not all, the steak needs to rest in order for all the juice to be evenly distributed throughout the fibers of the meat, we make a tunnel out of foil so that the meat rests as much as possible, the moisture leaves, but the steak cannot be completely covered, otherwise it will simply be overcooked and there won’t be that same crust, carpaccio, the sauce is ready, season steak is easy to cook and carpacci from steak is quickly prepared, and carpaccio is quickly prepared in general, they are very similar to each other. okay, now i want to add more greens, any lettuce will do, you and i have arugula while we have the steaks resting after cooking, there is literally one more minute, you and i will prepare cheese flatbreads, take the flatbread, i took it ready-made in the market, put grated cheese on top, which will me

, if you're not in the mood, why, it affects the taste, if we cook without the mood without love, ours, you know, it seems to me, without love... in general, everything in life is not the same, for the aroma we'll add a few leaves fresh mint, it seems to me that everything here is already so tasty that you can just eat it like that that's it, why freeze it all and wait until it freezes, by the way, how long should you wait until the ice cream freezes, 3-4 hours, karina, i can’t stand that much, but what can we do, we put the aromatic mass in paper cups, it’s convenient to freeze ice cream in them , and then easily up to... four tablespoons per glass, shake to even out the mass, don’t forget about the ice cream stick, everything is ready, you can put it in the freezer, we say goodbye. with you for 3 hours, in fact it all depends on your refrigerator, if it it’s very cold, the ice cream can get cold in just an hour and a half, as it happened here, i immediately remembered my home, in battle, brazil, delicious, i like it, cool, karina and i decided to taste the most summer dessert right

on cast iron, but what are you cooking on now?rse there are all these trendy teflon ones, yes, but on cast iron. in general, sanctions, on the one hand, are even good, because we may not yet feel as strongly as our brothers the russians, they have had them for a long time, and this gave a huge impetus to such a word, import substitution, yes, when our factories start, they do start move, think and offer us something new, including in food sphere, yes, yes, we are talking about it mainly, they are starting to turn their heads, we have some delicious cheeses, and what’s more... we talk about the most fascinating things from the world of science, but every 5 years new research appears that they say that the use of sunscreen is primarily about... the first who thought about sun protection were the ancient greeks, they rubbed their skin with olive oil, but as you understand, this did not solve the problem. we have simulator robots that have tactile, skin, mucous membranes are felt like those of a person who blink their eyes... during t

, you like to cook, yes, let’s name it. the pot is bubbling fragrantly, but what are you cooking?ent is a tomato, that is, blouses with sauce, spaghetti, of course, but the main ingredient is still a tomato. hello, lyudmil, hello, what interesting things have you prepared here? yes, we have such a holiday - tomatoes and here we are we prepared sauces, and i was attracted by these two saucepans, tell us. what kind of sauce is this? this is a sweet sauce, it is prepared here, here are tomatoes, onions, peppers, so, this is such a summer, summer, the declared ingredients are the most ordinary, it seems to me that i can even imagine the taste of this sauce, but let’s check, i taste the sauce, which means we will live, as expected, everything is unexpected, yes, there is honey here. and lemon and basil, so you understand, if you have ever marinated shish kebab, then this substance is very similar to that same marinade, the right marinade, men will understand me, but honey and lemon make, they make a wonderful addition to this already complete dish, you know, i would eat it just like th

shows, says that she likes television cooking no less, and often more than usual. because we are in tyumen and therefore. we will cook venison today, venison baked, with rosemary, and also with beet mousse, these are exclusively local siberian products, throw butter and a couple of cloves of garlic into a hot frying pan, always a sprig of rosemary, oh, well, you already learned this trick from us italians, even you have rosemary, does it grow in siberia, rosemary is our everything, what are you talking about, i’ll add a probe, by the way, i like it. yes, that is, now we will fry a little rosemary, we will take away exactly this taste of garlic, rosemary, after which, in principle, we can leave it there let’s fry the alenina until golden brown, so tell me, if i don’t have olimin at home, what can i replace it with? yes, but you can replace it with beef, beef, or you can replace it with pork, you can replace it with chicken, you can replace it with any meat, anything, after the meat is fried until golden brown, it needs to be cooked in the oven. heated up to 180°, so

when you cook on a black stone, you get a better cooking experience and better food. blackstone, you make every breakfast, lunch and dinner better with more ways to cook and more tools to cook with, join more than 11 million blackstone users who know, you can cook anything anytime, anywhere we're never done pushing for more more flavor more innovation, more fund you deserve that, go to your nearest blackstone retailer or blackstone products.com now and make everything better on a blackstone when you use the angie for your home projects, you know, all your jobs will be jobs done well, roof repair done well, kitchen sink and saw done well doug upgrades done well and has been connecting homeowners, was skilled, froze for nearly 30 years, so we know the difference between done and done well. so the next time you have a project joining the millions of homeowners he close your books faster and save an average of 5%. >> learn more at ramped.com welcome back to cnn newsroom here some of our top stories we're following today, venezuelan president nicolas maduro will serve a th

, you say on wheels, cooks on wheels.ou, i have prepared for you pike perch, but of an unusual shape, i made a mosaic out of it, season it all with parey onion, on top is a bright film of tomatoes, lime, green peas, which i boiled a little in mint and added tarragon oil, all this is served with whey that has infused. on your such a traditional product, it’s called kaymak this is a tsarita mosaic, i prepared a salad for you and imbued it with just your beautiful region and its, of course, seasonality, fresh leaves, a huge amount of herbs, i prepared a dressing to which i added urbech from almonds, we also have mango balsamic vinegar and of course mustard oil, and we cleaned another 260 crayfish for you, it’s called a salad. so, what is the mosaic for you, i ask for this beauty and this incredible salad, too, for you, too, for you, well , have a nice thank you, chef, hello, hello? great, ok, good mood, well what, are you ready to try the smallest part of the dogs we cleaned from? of course, mix well, volgograd greetings, gu

product, yes, you understand when you need to stop, and with a mixer you can even us on the people's cookee that it is sometimes better to remove it, because people get into some kind of spirit, they want to make life easier for themselves, but they just spoil everything, well, i memorized the recipe, i’ll try to make potatoes, one to one with butter anton. nekrasov believed that the meaning life in cabbage soup, pies and goose offal, yes, and how beautiful bulgakov was through the hippopotamus cat, yes, he described this kerch herring, yes, herring, bunin confessed his love for the antonov apple, yes, like a patriot of belarus, so that you would prefer to immortalize in literature from belarusian, yes, and what can... someone there makes them flatter, and it’s very tasty, and the recipe goes away, in fact, we start adding flour, well, i can see how they cook it, yes , flour into the creation so that it doesn’t spread, that’s some missing step he’s trying to make it simpler, but everything is simple, we just need to heat the cottage cheese a little , right next to the stove, it’s there li

, you can learn, if you don’t like to cook, you can hire a cook, and your ex, she’s yours, this here'st this story, i offered to take a cooking course, she refused, why don't you like to cook , she says, there are no dishes, that’s it, the dishes, the kitchen, everything appeared, it turned out that’s not it either, in the end i say, okay, if you’re tired, there are children, i don’t know, you have some kind of business , all sorts of things happen, let's take it, how many children? i have two children, so i say, let's take a specially trained person who will come and cook, but as i understand it, this saying comes into play here, you know, you don’t know that there are no two housewives in the same kitchen, as i understand it , she wasn’t very comfortable, but what about her? worked, excuse me, well, if she worked, she should have understood that she was not a housewife, a housekeeper was not a housewife. then it helps you not to die in the kitchen with two children, even with work, and there are two housewives - when the mother-in-law and the bride, for example, completely completely

but what got you into cooking , jameson? cooking, jameson?i actually left home at 13, and i actually came down to london because up north you couldn't really find hostels and stuff too well. but i actually lived actually on the streets. so shopfronts, gardens, benches. and then almost as i got to kind of 15.5, 16 years old, obviously i could get a job. so i managed to get a job with mark white. >> how did that happen? i mean, on the streets in a sleeping bag? yeah. went to work for a top restaurant. >> well, actually went to the waterstones in piccadilly and i actually just looked at the top restaurants in the uk. yeah. went to the landmark, went to john burton—race, went to ramsay's, went to a lot of places, got rejected, rejected , places, got rejected, rejected, rejected, rejected. went to the oak room in piccadilly. got a job doing what, i went straight into the kitchen. i went straight into like preparing vegetables. i went straight in. i mean, it was pretty hardcore pot washing. no, no, straight into the kitchen . into the kitchen. >> t

i tried nettle before, i tried salad, i cooked it myself, but this is the first time i’m eating nettle with pearl barley, porcini mushrooms, our local ones and beets, well, the side dishes are very cool, combination pearl barley and porcini mushrooms, cool, i like it, yes, the texture of the fish is super dense, it feels like it is very fresh, yes, the quality of the fish is simply amazing, and now for dessert... the sixth recipe is steamed lingonberries with our vologda condensed milk , with lingonberries, what did i do? i just took lingonberries, steamed them, 5-6 hours in the oven with the addition of rye flour, by the way, it’s very interesting that they added rye flour there, now my wife, she adds exactly that sweetness, enveloping, a cool full-fledged dessert, to me i really liked the cabbage soup, undeniably onions, and the dessert really surprised me. cool, i’ve never tried this, my top choice is onions, the fish is very tasty, and the dessert is so elegant, tasty, rich, i’m absolutely delighted, thank you, the restoration of the architectural heritage of vologda is ongoing now

is there anything else i can cook for you?you ’ll go and see how ivan works, let’s go. is it normal, just like that, just to leave without even explaining, and as if we met yesterday, leave a note on the refrigerator, we didn’t even notice it right away, maybe he at least explained to you why he left, no, he didn’t say, he , the only thing he said was that he was bigger than you. not needed, and is he alone or has he already found someone? no, no, what he, he’s there alone, he put everything in order there, he’s settled in fine, he works there, so don’t worry, really, and i don’t worry, why should i worry, worry, i... he just doesn’t need us anymore , sashka, that’s all. yes, no, dash, it seems to me that you are wrong, and i’m even sure that he loves you very much, and in general, if there are any feelings between you, then you can always sort it out, make peace, right? yes, yes, well, if you want, we can go together, you talk to him, explain yourself, by the way, in the end for 20 years, it wasn’t the cat who sneezed, or do

you did it, i’ll try to repeat it too, what are we going to cook today?, and i came from uzbekistan, we will prepare cucumbers in korean, but they are already adapted and then let’s call them correctly cucumbers, poshklovsky, right, okay, let it be poshklovsky, everything we need for cooking can be seen on table, interesting, that instead of vinegar we will use red currant juice, how we prepare red currant juice, it generally takes 5 seconds to prepare in a plate. we cut the half into several parts to get a flower like this, we don’t cut the cucumber in half, after which ours is too small, but... and not too large, but tell me, in uzbekistan everyone cooks this dish or not? you know, here are the weddings, when uzbek families have weddings, they make just such a salad, after finishing cutting the cucumbers, add to add a teaspoon of salt, honey, red currant juice, and you feel how the smell of honey is transmitted from the currants, but if you really smell it, it’s probably due to the fact that i... squeeze a little, yes, cucumbers secrete juice when mixed

, and dad cooks, he’s a mom in an ordinary way cooks, yes , ordinary, ordinary, and dad cooks very such, like, wow! dim, how did you meet lena, tell us about your love story? we are orthodox believers, and we went to the same parish, and we we met there, got to know each other, that ’s basically it, i don’t know, look at her, it’s somehow difficult not to fall in love, it’s true, len, the whole country is already in love, but how old is your relationship? 14, 14 years old in october, great, our heroine is in a playful mood. pavel, wait, you haven’t seen everything yet, it’s not as boring as you might think, of course, you want it to be brighter and more fun and joyful, well, much more joyful, i don’t know, about the appearance, this is to take care of you now , tell me, you met at the service, well not exactly, well... people look like they are in the service, we can guess, but you probably looked different on a romantic date, no, well, we met in a youth organization, and accordingly, we got together there. what were you wearing? well, as usual, in high heels, what else, what else, did

greeks in cyprus love to cook souvla.at on high over low heat gradually lower it below. when it is half ready, we lift it up again and hold it until the subla acquires a beautiful color. i had the opportunity to try the most expensive kebab in georgia, mtsvadi. at the estate of david berosmanishvili in kokheti they roast it on the grapevine, they say it gives a special aroma. pigs are fed acorns, the meat is not pickled or stored in the refrigerator, it is very fresh, to prepare gruznik shashlik they say that you need to turn the shapur 24 times to remove the finished shish kebab, you need to kind of hug it with pita bread, and then pour pomegranate juice on it, this it’s amazing, sometimes kebab can be so bland, but this really rich one is very easy to chew, and very, very soft. but this is elite pork, you say, it will be tasty even without marinade, in general it’s true, with more complex cheese, meat preparation is of course necessary. for example, the lebanese, i observed this in dubai, know how to cook incredibly jui

, it will turn a good dish into a fantastic one, i love to cook.g. only at alfabank. spin the reel in the app and get supercake up to 100%. still thinking about the ideal housing, it’s time to go to domklik to find housing for any, most daring taste, with a mortgage to build a house, new building or resale, choose what everyone will like, on domklik everyone will find housing for themselves, couples chicken premiere chicken hit with the new curry sauce it's cheaper. price. russian schoolchildren brought four medals from the international biology olympiad. it took place in kazakhstan. to receive two gold and two silver awards, the guys had to beat hundreds of competitors from all over the world. alexandra perfilyeva met with the winners. here they are! bioinformatics and even molecular biology, he had silver, biochemistry, animal anatomy, the main sections, the competition took place in two rounds, theoretical and practical. according to the schoolchildren, these were some of the most difficult... ordinary logic, and some required calculations or ev

we prepare okroshka with useful pleasure, and today we will prepare okroshka, i live, i rest, when i cookwhat is good about okroshka, it feels like you died of joy, the healthier it is season okroshka with kvass or kefir, okroshka is a dietary dish, you can eat okroshka every day, good morning, dr. myasnikov says, showing, you are in my clinic on belorusskaya on channel russia 1, i’m without a bag today, but we’ll talk today about how cooking helps our health, physical and mental. let's talk about the most common mistakes when using statins, let's talk about the character of a russian doctor, so they will help us talk about the role of the microbiome in our lives, how to take care of it, by the way, i brought you a friend of yours, also, yes, i brought you home, if you want go there, come on, they, by the way, are terribly smart, yes, wait, how are you holding on, on your paw or something , now, baby, wait, wait, take your time, take your time, so look , there will be a lot of interesting things, we’ll start with the section about the microbiome. section on how to properly, how to properl

and they feel like people have been cooking with plant ashes for a long time. and realize that by cooking things and alkaline waters, that it changes the fluid a little bit, you know, and of course, some people see that people are very in tune with what they're putting in the body . so when you're eating something that's more soluble, you feel better because of that process because you can make some of those other things that we make. some lies, other grandson pieces too. and so there's all sorts, but i feel like that's kind of where it comes from. because a lot of people you're able of, when you cook anything down into ash for him, all that's left or minerals, which is why you get this explosion of mineral soluble soluble. it's stuff that comes out of a now. and so we're just going to bring this over and i just love the, you know, the lat, courthouse gives it, warms it up and also just gives it a nice little aroma and flavor. and then this is just a really simple um, just maple syrup. it's really clear and clean, but so when people are eating this, of course y

their cooks praise their food a lot and we had eaten mosque food. but i don't know who cooked it, everything was good, sir, i didn't pray, my father my prayer is gone, i have a child, this is yours , well, you have to think seriously, sir, tell us to go soon without a poor person , he doesn't eat at all. and all that money he had borrowed for 10 days with that mr. mohammadi to pay for the clothes of that woman who had no clothes. haj marzouq was so sharp in terms of morals and when he addressed . his address was sharp, he was an arab, and once he ate something like that, he would get upset, but no , he was a very good person. he was a bit of a hajj man, and with a certain bias , he told them to be more considerate in the relationship. between nerves

it was not for nothing that i focused on youth, because students always cook in a hurry, so our dish and crushing the garlic. i see that cucumbers are not simple, they are lightly salted. yes, you can use different ones, by the way, but we chose. exactly lightly salted, that is, not salted, not fresh, lightly salted, the golden mean too, and the cheese is ready, cucumber and garlic too, so we put them in one plate, this is sour cream or mayonnaise, mayonnaise, you see how a wonderful dietary dish on your mayonnaise spoils the eyes, that’s how it always is, there should be a fly in the ointment, put it in, okay, however, if you, like me, are not fans of mayonnaise, you can add sour cream, or make homemade mayonnaise.

in the ancient times, however, men were in charge of the cooking. they would heat stones in a fire and put them inside, wouldn't parts with water and pieces of fish by replacing cool stones with hot ones from the fire. they would simmer the fish sou if it gets really delicious. our traditional, ancient way of cooking is much better and preserving all the whole some properties of fish with but they didn't use salt, i'd suggest you give it a try. it's a physically challenging process, so how to talk to them when you get hot standing next to a fire, they would strip to the waist and sometimes even remove their pants. suddenly cooking would it be done inside a pit house. they had special wood and tools to help them pull stones from the fire, dropped them inside the pots, and put them back. i want to ask about the raven. i know that it's very important to the common culture, but it's also important in ireland to the irish and goddess of war. what are done? it is also surrounded by raven. she appears as a raven, the scandinavian god. quoting also is surro

not, and why not go as a cook? and i called them, i begged them to accept me, thank god, they accepted me, i am very happy that i joined this organization, i now understand what they are doing, i saw it from the inside, ms. alla works at one of the chemical enterprises of kremenchuk, but for a whole month... a variety of delicious dishes for the doctors on the front line, who during that time saved hundreds of lives. i went with the doctors to make it more comfortable for them to return from trips, let's say, from shifts, i will tell you that when you enter the donetsk region, there is a second life there, which runs parallel to ours, there are the military themselves. cars, almost the military themselves, everything is different there, according to the volunteer, this month has significantly changed her outlook on life, i came here with second eyes, let’s say, and now i understand the guys who have been there for a year or two, i want i still have to go there, because i saw that i can do it and, as it turned out..

and the main question of this morning is what will we cook?a, we will cook, you won’t believe it, healthy pizza, pizza, for all pizza lovers, i know how adored, adored this dish is, yes, today we will make a healthy version of pizza that everyone can eat, without exception, to make correct and healthy pizza dough. you will need 150g whole wheat flour, 70g plain 5% greek yoghurt and one egg. for the filling , prepare 30 g feto cheese and the same amount of mozzarella cheese, one sweet pepper, several cherry tomatoes, 30 g of champignons and some greens. we will use spinach, and of course, don’t forget about spices, in our case it’s herbes de provence. anechka, distribute responsibilities, okay, look, ah... i propose to do it as follows: i will prepare the dough, the base for the pizza, and you will be responsible for the filling, cut the ingredients, come on, we agreed, one of the most important conditions for our healthy pizza - this is the right dough, because in the usual version our dough is very high in calories, and no flour is used the h