wake up to cook inlet which again not named after cook or not named by cook but name by the admiralty. a place that has the second-largest title differential of the world's basically mud flats much of the time. they nearly get stuck here. decide this is not the northwest passage. [laughter] they poke through the aleutian islands into the bering w sea worked their way all the way up the west coast of alaska charting the coast the whole way. encountering eyes, get to the bering strait up into the area we would call basically barrel alaska way way at the top of alaska where he encounters ice and encounters an impenetrable wall of ice he encounters polar bears they hunt walrus. most people think of captain cook as being a southeast guy polynesian, warmer weather he spent so much time in the arctic and also the antarctic. this shows their hunting walrus. they're trying to hunt them to eat them but they are terrible eating absolutely terrible. they'd kill them, they toe them overboard for two days. they bring. them ashore. they boil them for three days, they fry them in greece still it's no

many of you who've been to alaska go to cook inlet not named after cook or not named by cook book bythe admiralty. a place that has the second-largest title differential in the world basically mud flats. they nearly get stuck here and this is not the northwest passage. they poke through the aleutian islands into the bering sea and work their way up the west coast of alaska charting the coast the whole way encountering icing gets through the bering strait up to the area that was called barrel alaska way atof the top where he encounters eyes and he encounters an impact of a wall of ice encounters polar bears and hahn's walworth. i think most people think of captain cook is being a south seas guy polynesian, warm weather butth he so much time in the arctic and also the antarctic and this shows him hunting walrus and they are trying to hunt them to e them but they are eating absolute. they kill them, they tow them overboard for two days and they bring him a sure and boiled them for three days. they fry it increased and it's still not edible. so that's the arctic experience they captain c

and captain cook's voyages. so a little bit about this photo that as you were wandering there in that photo, this piece of. so this is this is depicting the moment when captain cook arrived in hawaii was greeted by the king. hawaii colony, upu. and these two cultures met for the time in a pretty profound, two thriving cultures. that exciting moment of first contact when everything possible before there's before there's miscues and miscues and miscommunications. there is this electric moment when cultures collide or have at least a possibility of truly understanding each other. and this is a painting painted by a native hawaiian, an amazing man named herb carney, who does a whole series of of historical paintings. so just really kind of gets to the heart of what this book is about. it's a nautical tale, has all the kind of the attributes of, a nautical tale of woe, but also has this electric moment of. first contact when anything is possible and there's a splendor and there's a majesty, there's anything, you know

so let's talk a little bit about captain the cook. captain cook. how many of you know a lot about an captain cook? [inaudible conversations] it's an explores' club, come on. [laughter] not a lot. okay. well, here is the captain. captain james cook, who i'm going to argue tonight and have argued while i've been on the book tour was truly one of the great explorers of all time, possibly you could argue i think quite, convincingly the greate. in terms of the quality of his observations and in terms of the number of nautical miles that he traveled, in terms of the wealth of knowledgeh that his voyages produced around the world, in terms of the beautiful art and engravings and the knowledge ofe plants and animals that were circulating around the world. and also in terms of the first encounters that his voyages produced with native people that never, had never seen europeans before. he's certainly in the pantheon with magellan and alexander von humboldt and, who else? marco polo. and he, and yet with at the same time i think many americans, many american

oleg, let's get down to cooking then, let's, first of all, add this gauze, that is, we will cook the fish soup in gauze, right yes, it needs to be tied. this is done so that the broth turns out clear and rich. we use carp heads and tails. we lower our bag into the pot and immediately put the pshina there. yes, in the classic recipe it is used. 8 years ago i cooked this grill and adapted handles to this cast iron pot so that it would sit here and thus i cooked, perhaps this cast iron pot saw the pozharskys themselves, i understood the secret of the pozharsky fish soup, the secret is not in a secret recipe, in old things, in ancient surnames, but in wonderful people. boil the fish for 15-20 minutes, then remove. during this time, oleg and i managed to peel the onion, carrots and potatoes. leave the onion whole, and cut the carrots and potatoes into large cubes and send them to the resulting broth. also throw in bay leaf, salt and black pepper. interestingly, dill inflorescences go into the fish soup whole, they will give the soup aroma and color. we used the fish in bags for the broth,

for 2.5 hours the sausage is cooked here at a temperature of 78°. after cooking the sausage is sent tocold shower, water cooling occurs, then air cooling, the sausage bar cools down to 6° inside the product and voila, the sausage is ready, thanks to this process the sausage becomes more elastic, if you see a wrinkled sausage on the counter, know that it was not cooled after cooking, in this workshop, well, in principle, nothing special, the sausage dries and dries, and as if nothing special, look at the polish language, you are my joy, you are my sausage, and what a short one, i want to live here, i want to stay, that's it, i can't stand it, let me try this magnificence quickly, god, how many types of sausage are there, i won't count, i'll try something, i'll take the brightest one first, there's no point in even trying. describe the taste of belarusian sausage, because our sausage is what people from all over the world come to our country for, jokes are jokes, but there is a grain of truth in every joke, no matter how delicious the sausage is, you can't get enough of it alone, so i'm

when you cook cutlets, salt half of the mince and send it to refrigerator, cook the second one right away. cutlets from chilled minced meat will be more uniform. and will not fall apart, and we return to our sausage, after the minced meat is taken out of the refrigerator, it is loaded into a kind of blender. the device behind me , well, really, it looks very much like an unidentified flying object, and what it is doing now with the minced meat, in principle, is also something incomprehensible to me. and what is happening there? the minced meat is mixed, chopped, dry milk and various spices are added to it to get. a sleeping sausage. the next step is stuffing. i would never have thought of it, but after the mince is ready, it goes into the casing, is cut into sausages, that is, is formed, and only then is it cooked. when cooked, the mince increases in volume, and so that it does not break the casing, it is tamped loosely. if you are wondering what that miracle pot looks like in which cooked sausage is cooked, here it is. but in fact , it is... it is not a pot, it is a huge container,

pancakes, i'm cooking, what else do you cook?pirozhki, now, borscht is cooking, very tasty, and you want to come visit, come, lioni tarkaevich, the third with pleasure, i'm now i can't want anything, because somehow for me it's a complete surprise, 600 points, the letter in a little later. a famous beauty, all russian features, the whole planet likes our symbol of beauty, and a famous beauty, all russian features, everyone on the planet likes the symbol of beauty, a fashionable, open soul, an akhruska morleshka with herself is good. sisters, the matryoshka has ruddy slosyony, morfushik, gruni, ladushki, marusya, nosyony, she has so many sisters that you can't count them all, in russia in each city there are their own matryoshkas, she has a lot of aunts. all you can't count them all, ask, every city has its own nesting dolls, a spring nesting doll, an open soul, a district nesting doll is good with you. funny nesting dolls and receipts, dance with us and clap your hands, you 'll get used to it, don't crush the fire, we added a son

to teach 30 students cooking.when i saw thhought bingo, that's what we're missing. you can do classes in the library, but without a kitchen, it's difficult. to have everything contained on wheels, that's it. cooking demonstrations out at the market every third wednesday. i feature a seafood, vegetable, and i show to cook the vegetable. >> a lot of our residents live in s.r.o.s, single resident occupancies, and they don't have access to full you know, a lot of them just have a hot plate, a microwave, and the thing that biblio bistro does really well is cook food accessible in season make it available that day. >> we handout brochures the featured recipe on back. this recipe features mushrooms, and this brochure will bring our public back to the library. >> libraries are about time. >> i hired a for chef. she's the tickle queen at the ramen shop in rockwood. we get alles. we get adults and grandparents and babies, and, you know, hoo been super terrific. >> ias a bit reluctant because i train ter and adults. i don't

my grandmother cooked lazy cabbage rolls. oh, hello to grandma, right? what question?t require an answer, for example, here is no help in this house, right? and here, well, there should be no answer. an example from life. no yes, as i understand it, watch the intellectual and entertainment project, i know on the belarus 24 tv channel . grodno is meat, meat is, first of all , game. we go hunting. at the word game, all the women run away from the kitchen, because only real men can cook game, like sasha, hello! hello, what are we going to cook today? eh, elk meat with meat sauce and potatoes with bacon. elk meat is considered one of the most safe and clean types of wild meat, as a rule, it is more useful and dietary than the meat of domestic animals. and yet, game is a product that you need to know the approach to. therefore, we begin with cleaning. we remove all the tendons from the meat, films, cut it into large cubes. after that, we put it on the stove. frying pan, so that it has time to warm up , pour in vegetable oil, while our oil is heating, we will prepare the pot

, you’ve cooked some food, the krishans are boiling, go sit down.w delicious the fish are, fish, which one caught, such a one cooked, and which one caught, which one got, i already think that now you will be kind, maybe you got it, tanya, what a delicacy, in 1979. i wrote a song for her since then i began to write, we are glad for everything, and thunder and the first kiss, we walk together with you , the two of us, and the rain knocks amast, we walk together with you, the two of us, and the rain knocks on the pavement, so beware of love, it does not happen often, and sometimes it comes in early spring, and in the fall it fades, we have been together since 1980, we have three children, we have six grandchildren, the eldest grandson is 18, and the youngest is one year and nine, three girls, three boys, isn't that great? i come here often, especially depending on the weather, when it rains, so i hide here or in the summer and work quietly, i make such trinkets, elk, deer, here is a blank, such a blank will then have a completely different look, when i

an important detail of cooking in a tandoor is firewood. only deciduous trees will do, preferably fruit trees, apple, pear, plum. unlike conifers, they do not emit resins that stain the walls and give food a specific taste. sergey entrusted me with the most important task of lighting the fireplace with a splinter. it will now have a draft, it will hum, it will. wow, how cool, the special thing is that we didn’t even have to fan it, it’s huge draft, fire, just flared up. in about 40 minutes, after which you can put food in there, oh , what a great invention this tandoor is, you can insert shashlik on skewers and fry it, or you can cook three rows of pots at once , well, it's ready, you can load it, yes, you can load it, okay, so, we lower the pots, the stove, yes, you can feel the heat very strongly, if you drag out this process, you can burn your hands, the granny will cook for about 40 minutes, during this time the pots change places several times for uniform heating, here they are, our pots ready, and i see how you are! he said, the walls

we'll cook the champion's breakfast. vladislav stefanko, the champion of the republic of belarus in arm wrestling. came to arm wrestling in 2007, and already. in 2010 passed the standard for master of sports, in the arm wrestler's collection there are more than 40 awards of various grades, multiple champion and prize winner of belarus among juniors, students, multiple champion... and prize winner of various tournaments of belarus among men, participant of the world championship of world cups among professionals, is included in the world ranking of professional athletes, loves active sports, has been playing table tennis since 6 years old, has a second category in basketball. what will you surprise me with today? today we will have a salad with bulgur, beetroot and vegetables. sounds interesting, but i think it's complicated. mash, heaven. you can make such a breakfast for the weekend. for the salad , prepare 40 g of bulgur and one small beetroot. what kind of a proper salad is it without greens and vegetables? we'll take

it is flounder, it needs to be cooked.s matter to a professional, local chef ivan. he makes flounder in a special way, fries it in semolina and serves it with red caviar in sour cream. so, you see, what an interesting way to cook flounder, what beauty. i like this golden color. i'm sure you will like the taste of flounder too. beauty, tenderness, like... basically it doesn't have semolina tastes, that is, you feel the flounder of a pronounced taste, so it does not affect completely, but at the same time with an additional interesting crunch, now i absolutely have to try this caviar, because i see it in sour cream for the first time, well, in principle , caviar has its own typical salty taste, sour cream somehow dilutes it, so everything is somehow harmonious, but it surprises me that for so many years in russia i have never seen a combination of these two very russian products, well, caviar sour cream are icons in russia, why did no one guess them connect, i don't know, but it's in vain, because it's really going well, it'

honest, definitely, because we are cooking, i haven’t cooked before, well, it’s just here in venezuelat about belarus, let’s not say anything at all, fatty marbled steak, aberdinangus was bred in belarus, we grease it with butter, yeah , you will decide for yourself, there is rosemary here, yes, yes, this is a special mixture, yes, yes, yes, yes, no salt, under no circumstances, why? if you want it, if you like it, then pepper, please, but why not salt? salt, as soon as it comes into contact with the meat, yeah, the meat will begin to give up moisture, but why should we lose moisture with you if it we really need it for the juice, that’s all, and now it can also stand there for at least another 5-10 minutes, throw it in, that’s great and... close it, how many minutes does it usually take to cook this steak? now here’s a life hack, you can turn it over only when it moves away from the grill on its own, here are the tongs and we can use them to check, uh, whether the meat is ready to turn, and it’s like that, uh, great, that’s it, promise. oh, well, cut it, of course, we're waiting, like

unfortunately i didn't know how to cook so i had to call my— didn't know how to cook so i had to calle at the time, my auntie, and going _ alive at the time, my auntie, and going through the recipe again and again— going through the recipe again and again and — going through the recipe again and again and finding ingredients in london — again and finding ingredients in london and making the recipes as i was used _ london and making the recipes as i was used to— london and making the recipes as i was used to having them in iran. is was used to having them in iran. [55 not was used to having them in iran. not often we was used to having them in iran. t3 not often we see a cookbook made into a play. how did that come about? ~ ,., ., ~' into a play. how did that come about? ~ .,, into a play. how did that come about? ~ , , , about? when the book was published, the guardian — about? when the book was published, the guardian had _ about? when the book was published, the guardian had an _ about? when the book was published, the guardian had an article _ about? when the book was published, th

anything like this, i know grandma cooks better than mom, but she never cooks anything like this , hieliciousness, grigory, give me five, come on, op, well done, and so that you have even more strength, eat some of your wonderful fish, you will be a hero, let's try something like this from the flatbreads that you helped me make, thank you, weren't we on the boat with jazz, rocking, rocking, and i see a familiar face, stewing, stewing, bon appetit, please, thank you, friends, hello, hello, hello, girls, op, well, what are your impressions of rybensk, only wonderful impressions, the number of your favorite cities will go, absolutely definitely, i'll come back here again, we'll definitely come, and we want to treat you to fish soup made from three types of fish, with wonderful confit potatoes, how beautiful! the soup is excellent, tender, very nutritious, and i like doctor i will recommend this dish to my patients, as for taka, it is just a delight, wonderful healthy food, the guys are great, variety of taste, color, i liked that they added tomatoes, that several types of fish, if we tal

in the world, cook, that dad cooks the best, chum salmon everything, in short, who cooks better, dad, you know, have a unique opportunity, look, you see, the red light lights up, now you can say hello there live to all your friends, say hello, go there, well done, run, you told us that a misfortune happened in your family, attention. on may 8 , 2023, we had a fire here at this place, and from that day on we were left homeless with our whole family, plus i was already pregnant at that moment, in my fourth month we were not pregnant, sixteen, at the time of the fire, we were driving, we were just driving through the tver region, we went with three children to st. petersburg, we were just returning home at that moment, we arrived, we were still extinguishing everything, but there was nothing left to put out, there was a tv and a table and a refrigerator here, here was our room, the entrance to our room was a bathtub, there was even a washing machine there, all this was left there, it was framed, there was clapboard insulation, of course it quickly burned out, i can imagine her condition

or not, no, not until fully cooked, it is still game and will need to be slightly stewed. we will prepare the sauce based on the remaining juice. add a little more vegetable oil, cut the cereal into carrots, onions, parsley, and stem. celery, chopped onions and send them to fry in a frying pan. since this is a sauce, you need to add something liquid here. what we shall we add it here now? we have few options: wine and wine broth, and broth, and this and that, and this and that, yes, but first we will add red semi-dry wine, since this is our meat, game, and if we add semi-sweet, it will turn out sweet and sour chinese sauce, which we basically don’t want, because we are preparing a belarusian dish. pour in the chicken broth and let it boil for a couple of minutes, then return the meat to the frying pan and simmer. how long does it need to simmer? we won't be here for long, so again, as i already said, this is our tenderloin, elk. the meat has never undergone any physical activity or done anything in its life, so it is soft, juicy meat in itself and does not require much tim

so what are we going to cook today? we are preparing the famous chinese dumplings, they also come in two types, we will cook, tiao zi - these are probably the most popular dumplings in china, since we have touched on them with you, well, one of the most popular, from other chinese dumplings, wontons differ in the thickness of the dough rolling, here it is thicker, from the usual russian filling, in addition to minced meat, it must necessarily contain cabbage. but we start preparing unusual chinese dumplings in a completely traditional way, with the dough. we take three parts flour, one part water, take one egg, take one teaspoon of salt, okay, i'll help you with this, and what else and sugar, sugar for this amount. i take a tablespoon. chicken eggs at tatyana derevenskie, they have a bright yolk, giving the dough a beautiful yellowish shade. if you want the same, but you don't have any familiar chickens in the village, here you go. life hack: add a little turmeric to the flour and the color of the dough will pleasantly

andrey, well, finally we are in the kitchen, my hands are already itching to cook something, i will cookth vegetables, with smoked beef, with a lot of spices and boiled potatoes, and i will cook dessert with varnish, but i will cook it stuffed, i will start preparing the dough for lakumals, i added ayran to the flour, then salt, sugar, yeast, soda must be extinguished and add two eggs, we begin to mix everything carefully with the shoulder blades. i'll take our beef, cut it into large pieces, salt it all generously, lightly pepper the meat, add dried chili pepper, now i'll sprinkle it all generously with smoked paprika and add a little adjika, now let's go mix it all, we'll take our young potatoes, i'll boil the potatoes right in their skins, and tomorrow i'll fry them in a truck until golden brown, until crispy, add there a little fresh... garlic, dill, and it will be something incredible, my pigs are running, as you said, i bought homemade sour cream at the market, look, i took the fattest sour cream, right where the spoon stands and less fat, so that our cream will be more airy, i wil

and you know, f in 1908, in 1909, frederick cook i was thinking, captain cook, now frederick cook claimed have beaten robert peary and matthew to the north pole. i think that has been largely disproved, moved i think there has been some debate about how close matthew henson and robert peary and the four inuit men who were with them got to the north pole and from what i've read, it seems like they got as close as you could within a few miles using the instruments of the day. so i think that's a pretty impressive feat. here. thank you very much. i really enjoyed your talk and i couldn't help but wonder some of the parallels between. cook and columbus. christopher columbus and i, i realize you know, that they were both mapmakers and the impact that they had with their expeditions and and how they put so-called places on the map. but i also am feeling down and it's a feeling how columbus, in a way. in modern times presently anyway, seems to be getting an unbowed lens interpretation of what he did and how he put the new world on the map and and, you know, he had similar a similar. what should

thomas says he knew cook was different than the other riders.juniors, and we've had a lot of them. it's hard to get them to take a chance in case it doesn't work. carl was completely different. he would take a chance 50 times if it didn't work. he'd do it 50 more times until it did work. thomas says now 33 year old cook has always been confident and fast. what he especially loved was the speed part of it. he wanted to be the fastest one in the ring. thomas says he was thrilled and proud to watch cook win the silver medal in paris. marianne favro, nbc, bay area news. please take a look at thi. they dress for the job. snoop dogg and martha stewart stole the show at versailles today. this is an alternate universe we're talking about here. i think the long time friends teamed up to cover the olympic dressage competition. and you can see they did it in style, wearing matching horseback riding attire. looking good. gotta love it. all right. new at 11, a claim director and los altos native john chu back home in the bay area. this weekend. he was in san

i don't really like cooking, i like to try.the guys are worried, they still can't believe that big changes are already in their home. our kitchen is, as they say, a hodgepodge, because some of the cabinets, all of these, we brought from my beloved mother-in-law, here are my mother-in-law's cabinets, yes, roughly speaking, it was a temporary option for the first 3-4 months, as always, what is temporary becomes permanent, yes. olya savchenko, for the first time in our program , practically a debut, i like it, you take it very much, i'll take it, a large, spacious, cool kitchen, let's go straight in order, let's start with the entrance, there's no door, we need to figure out why it's not there, well, look, i think they were probably thinking about a hinged door and just couldn't figure out how to install it, there's a wall in the bathroom, the door won't open, especially since there's a second one that swings open, and here's the ventilation box, it's right here behind the wall, you can't open the door here either. i think i count

steak, you will cook it yourself, yes, and what will you need for this? i haven’t cooked before, well , we just have a tradition in venezuela that grilled meat is cooked by men, not women, yes, this is a tradition, yes, no, this is not about belarus, never at all, fatty marbled steak, aberdeen angus marble bred in belarus, we lubricate it with butter, yeah, you decide for yourself, there ’s rosemary here. yes, yes, this is a special mixture, yes, yes, yes, yes, no salt, under no circumstances, if you want, like, then please, pepper, and why not salt, salt, as soon as it comes into contact with the meat, then the meat will begin to give off moisture, why should we lose moisture with you if we really need it for juiciness, that’s all, and now it can also stand there for at least another 5-10 minutes, “throw it in, that’s great, close it, how many minutes does it usually take for in order to cook this steak, now here ’s a life hack, you can turn it over only when it moves away from the grill, here are tongs, and we can use them to check if the meat is ready

on it, my, yes, assistants, cooks, we will now see which of us is a good cook, like the port, and today wow, yes cookies with mayonnaise, i suggest starting. from the first process, we will make buns from rice, natasha, please pass me the rice, look how smooth, whole the grains are, without defects, exactly, this is good for pilaf, great for both pilaf and just side dish, for one glass of rice, two glasses of water, it’s easy to cook, it doesn’t get soggy, it retains its shape, you definitely need to put some spices, that’s right, i have turmeric, cumin, hot pepper and ground black pepper here, we pour it all out the whole set is in the process of cooking. when you buy any product, in particular rice, be sure to pay attention to the label, it says cooking time, what else do we need in the burger, i’m not an expert on burgers, a classic burger, a classic cutlet, it’s beef, a little salt, then i i suggest adding more greens, natasha told us behind the scenes that she cooks well, she can easily handle a knife, now we ’ll see, it turned out great, pour the minced meat right in, now the fun

what can i do around cooking? we were abl ge a cart.en i saw that, i thought bingo, that's what we're missing. you can do cooking classes in without a ■ it's difficult. to have everything contained o. i do cooking demonstrations out at the market every third wednesday. i feature a seafood,table, and i show people how to cook the vegetable. >> a lot of our s.r.o.s, single resident occupancies, and they ace full. you know, a lot of them just veat a microwave, and the thing that biblio ro dk food accessible in ss make it >> we brochures with the featured recipeí! the back. this recipe featu this brochu our public back to the library. >> libraries are about a good e. >> i hired a■ former chef. she's the tickle queen at the ramen shop in rockwood. we get a ages. we get adults and grandparents and babies, ■ you know, school-age kids,■■ been super terrific. >> i was a bit reluctant because i train teachers and adults. i don't train children. i t a bitscary, but working here really taught me a lot, you know, h easily you can influence by justwi

we will show you what they eat in the west and east of our country, how they cook in the pre-vinnia and'll find out today. the all-knowing internet claims that there are no shortcomings in the catering establishments of the elephants. restaurants, bars, cafes, pizzerias and shawarma. the fifty-thousand population of the city can choose an establishment for any wallet and temperament. most of the food outlets are concentrated near lenin square, although there is no leader of the world revolution on it and never was. there was no monument to him on a completely different street, delić as if in mockery of his own atheism and theology, invites slonim residents to the transfiguration cathedral. but the square named after him is the historical center, where the main roads of the city converge. they have hardly changed their directions, so after walking along them, you can imagine what slonim looked like 4 and a half centuries ago, when it was ruled by the chancellor of the grand duchy of lithuania. lev sapieha. this man is a local legend. he turned a provincial town into a trade and political

yes, about kitchen, do you like to cook?man, so i have a suggestion, let's cook something together, and it will be an unusual watermelon lunch, with watermelons that i brought from sol and letski, excellent in general, one or two from orenburg, big hello, we are cooking a watermelon lunch, with me. then we are ready actually yes hurray, what a mood, well done, and we will cook, as i promised, a watermelon lunch, we will start with a salad and for this we cut cucumbers, watermelon red onion. it is better to cut the onion as thinly as possible, so that later, you got it, yeah, so we could kiss later, so you have a girlfriend, i don't, so what if a star sings, cooks girls, cool, come on, look, handsome, can do everything, when did music start for you in life, how did it come at all, for me since i was five years old, they started teaching me music. well, like music, at first we generally sang like in a church choir in the temple, and then when i came here to the orphanage, then i started having an esrad vacao, now we need to qu

volkovysk people love meat and know how to cook it.is an interesting, very tasty and very unusual dish, and i believe that it can boldly represent belarusian cuisine on the world stage. watch the project food is great, on our tv channel. a native of menka goes to the village to find out what it is, this is generally my priority in life, so, in general, i quit that's it, i already missed this open space in the city, i missed nature. you studied, lived and worked in moscow. then at one wonderful moment in your life you had to return here to your historical homeland, take care of your grandmother, then you converted your parents' house into a stable, now you save people, why horses, because other animals also need help, to each his own, but by and large horses are such a childhood illness that i can say the only thing that relaxed me is something somewhere there below, that's all, that's here cheeks in particular the entire speech apparatus, eyes, spine, everything for some reason tensed up, i'm from the village, watch on the belarus 24 t

well, really, it is perfectly cooked.egin with , i will try a small piece, well, i will immediately dip it in lingonberry sauce. meat with berry sauce, this is basically just a hit. and now that wow effect that i just felt. if i were blindfolded and given a blind taste of this dish, i would... never thought it was pork, it looks like maybe turkey, if you tried it, it looks like some other tender bird, but not at all like the fatty pork we are used to seeing on our plates, no, it's a stunning effect and i don't know how it could be achieved, but it's really very very tasty, it turned out that the effect. meat is not only mine, some visitors confuse it with ostrich, and others, without going into culinary wilds, call it meat with jam, i would like to make a special compliment to the sauce, as the locals say, jam, no, it's not jam, this is a wonderful lingonberry sauce, i think it goes perfectly with a meat dish, the shank in slonsky style pleasantly surprised me, the meat is tender, juicy and melts in your mouth. at the sam

home-made kashanka, pork cheek and lungs he cooks together with vegetables, in another pan he cooks green buckwheat, this is the same cereal as brown, but not thermally processed, then he grinds raw liver and other soups in a meat grinder, mixes the resulting mince with buckwheat, seasons. spices, salt and adds the main ingredient - pork blood, well, and then it remains to stuff the casing, small krzysztof pierces the sausages with a toothpick so that the seals don't burst and puts them in boiling water for 50 minutes, then puts them in a frying pan and serves them with fried onions. krzysztof hurried to boast about his culinary success to his mother gustava, who called him during our shooting. you know, the caller. mom says that - our whole family was waiting when we were preparing the koshanka at home to try it, was very pleasantly surprised and is very happy, will our tasters like this blood sausage with buckwheat, and are sweets good with this cereal, what is it made of, what does it look like buckwheat tea, we'll tell you in a couple of minutes. what food is alive and what is n

what could be tastier than freshly cooked food? only food masterfully drawn.arn how to create such culinary masterpieces on paper . artist-illustrator ekaterina svorova will help us. hello, olya. yes, today we will draw pictures in the style of watercolor sketching. how interesting, and what is it? this is a quick drawing technique. it is with watercolor that we will apply the general background directly to wet paper, and then draw the details, using a very interesting effect. to create posters you will need watercolor paints, special paper for watercolors, brushes, and also salt alcohol. to drink, no, only to draw. the first step, we will wake up the paint, for this we will add a drop of water to each color. katya makes the final touches to the sketch of the future poster and delicious chebureki, now we wet the paper with water we begin, black turned out not blue, no, it is not black, it is brown, you see, mixing brown blue, watercolor is good because it can be diluted with water directly on the paper and lighten the dark shades. watercolor first bright, then

no, i'm pasha, vika, nice to meet you, my first question is to you, do you like to cook, i also really like to cook, for example, that the variety of dishes in my assortment at home is huge, from fried potatoes to baked meat, stewed, that is, a large assortment of dishes, great, but tell me please, how many frying pans do you have, frying pans, a large number , frying pans, pots, of different diameters, large, small for pancakes separately, and how many of them are of belarusian production, i will not tell, all of ours are belarusian, all of our relatives from our city, i would like everything down to the smallest detail know how exactly they are made, your dream, yes, let's make it come true. hello. victoria, very nice to meet you. me too. we are here today with an important mission. we want to know everything about the production of frying pans. we will be happy to tell you, show you, even try something. then my suggestion is not to waste time and go to you as soon as possible. please. follow me. the birth of a frying pan begins with a piece of metal. the aluminum alloy, food grade,

this will be one of my favorite breakfasts, we will cook. energy for the whole day.nd the third exercise will be a crunch for the press, this will help you maintain a good figure. bend your legs, move them as much as possible to your buttocks. lie down and slowly rise, we will have three exercises, at an easy, calm pace, repeat those movements and your joints, your muscles, your body will thank you, stretch your legs forward, take a deep breath, raise your hands up go down, in diagonal touch right hand, left, watch the project breakfast of champions on our tv channel. we are on expedition in the depths of our country, we are heading there , you feel how the earth breathes upon the sun, how precious the trees are, the terrible hell of the sun, and the heavens are distantly gasping and extinguishing in the long distances, which happened more than once in the past period of the minsk region, to follow the history and myastsov’s abrasions, this year we are in lyuban, that’s what we called our pasture’s myastsovaya. oh, hello, hello, hello, let me introduce, this is yuri

showing them to cook is simple and inexpensive.zinnd yeah, it's been wonde. >> we try to approachbw■p everything here with a well, just try it.ce, and then, before you know it, it's gone. >> a lot of people■■ aren't su how to cook cauliflower or kale orfennel or whatever it is, and leah is really helpful at doing that >> i think having someone actually teaching you here is a great experience. and it's the art of meal for your family members and hope that they like it. they should come and have some good produce that is healthy and actual very cooking is one oft like, my passion with others, and skills, ♪♪■g >> san francisco! ♪♪■ departments highlighting different artworks from our collecon. gender is an important part of the dialogue. in many ays, this exhibition is contemporary. all of this artwork is fromt; 9th century and spans all the way to the 21st century. exhibio seven different groupingsemes s, symbism,ransformation and others. it's nby culture or time period, but different affinities between the artwork. activities, for e

do you think i 'm only good for cooking lunches? did i say something wrong?er mind, let's move on, the secretary told me that you might not be at the anniversary, i don't know yet, i'm afraid i won't have time, after all, so much work. dad, i think you need to help mom, because otherwise we'll lose her , an unfamiliar, hunched-over woman will live with us, who will get up with the roosters to start cooking her mysterious brew, and as soon as you approach her from behind, a red-hot ladle will fly at you, because the whole essence of this woman is irritation and hatred for her neighbor, dasha, what kind of crazy woman is this fantasies, well, am i telling the truth? you 'll just kill yourself at this job, so i 'll leave now, calm down, you can rejoice behind my back for now, mom, don't be offended, dad, you can go to the parent-teacher meeting, well, so as not to bother mom, you can see for yourself what state she's in, no problem, only if it's not before four, it's at 5. oh great, okay, will you be there too? yes, it's a joint one, preparation for the oge. oge

borscht, let's go, how can he not know how to cook borscht?out meat couldn't cook borscht for him, let's see the surprise, so alexander, you and i already have the main course ready, you and i chopped the cabbage. cooked the broth, made the sauté, and herring now we need to grate beets and carrots, yeah, tell me, oh yeah, there's a lot of carrots, really, well, somewhere how much, maybe some kind of receptor of izub, maybe this one will be under fur coats, and then we fill it with water, fill it with water. i've never seen borscht eaten at a brodersham. with what love she feeds it, amazing, thank you very much, marina, everything is very interesting, thank you for the gifts, take your relatives and go into the room, well, you came happy, look, you were sweetened and fed a pub, and you jumped around there, jumped and hugged, you are a lucky person, oh, well, how is your groom, how is he as a person, he is good, he is open. alexander, i am happy to meet such a nice girl, i want to do sports with you, run marathons, you will go out with me, yes,

what are we going to cook today? today we will cook an omelette with zucchini and cottage cheese and spinach filling. i have not cooked anything like this yet tried, so it needs to be corrected. let's make an unusual omelette in the mediterranean style. for this you will need. one small zucchini, five chicken eggs and 40 g of corn flour, it can be replaced with any whole grain, for the filling prepare 200 g of five percent cottage cheese, about 100 g of fresh spinach, but you can use frozen, and a couple more cloves of garlic, you will also need 70 g of hard cheese and your favorite seasonings, i can't wait to get started, what will you trust me with, what kind of omelette without eggs, you will need to beat the eggs, and at this time i... will cut zucchini into thin slices, super, today we have a special morning, are you prepared, on ordinary days, how do you have breakfast? on ordinary days i also make myself an omelet, but not as luxurious as for myself, but i eat an omelet, oatmeal, i can eat some kind of cake, p

you cook on the rooftops. of this is possible as long as they just give you a call. >> the more challenging the funner it is for me. >> that's what i love to hear chef. we appreciate you. thank you so much for spending the time with us this morning. it's a pleasure, sound gasia if i am late back upstairs. something terrible has happened, i understand. go and cover for me while you can. >> can i ask you super quick in the getting to know james torres better vein? how do you like your steak cooked? >> oh, no. yes, i and you're there's only one correct answer. my steak cooked. i'm a well done kind of guy. oh, no. come on. yeah, i know, i'm sorry. you want to see? >> you want me to cut it for you? do you have a second? he's. >> he's a well done guy. >> you cannot you cannot serve. >> well done for you. you see, how is this? >> yeah. where are these? >> what is sweetheart? >> new york. this. i precooked it for you. >> let's see how much pink is a little that would be for you right there. >> that's pretty good. that

today, so my pasta is almost ready, i add here a little bit of the water in which my pasta is cooked,tini, and i punch everything again. the sauce is ready, look, please, how beautiful, now i save a little bit of the water in which my pasta was cooked, i throw the pasta in a colander, this is a brilliant type of pasta, yes , in general, because it is almost impossible to overcook them. they always hold their shape very well, and i never, seriously, well, anything can happen, someone will call, or there are already guests on threshold, you get distracted, but i have never missed the al dente situation, it is always al dente, it is always the perfect state of pasta, so i returned them, you see, to the same hot pan in which they were cooked, i collected all the sauce from the blender to the last drop, we combine everything, now we will now understand whether we need to add here the water that we saved from cooking the pasta, i think that we need to, you know why, because i don’t want to pour - a lot of oil, and the sauce should be a little more tender, that’s actually these 100-150 ml of

disgusting, this is your jellied fish, the fish we will have today will be very tasty, but before you cook you need to catch it, hello, hello, do you catch fish, yes, they bite a little, bites a little, but what’s your name, i’m sveta, it’s very nice, very nice, i’m actually a fisherman, but it’s true that she boom-boom and i’ll pull her to the side. what's going on here anyway? tench, thing, perch, roach, rudd, but there are no pike perch in this lake, no, crucian carp, there are crucian carp, crucian carp are so sweet, oh, and my grandmother fried it for me, and i ’m so little, you know, how i did it, i did it like this, i’m sitting, it means to me, like, i’m impatient, when i don’t get the bite, that’s it, i get irritated, then i’m bored, and that’s it, let me do this. tink-tink-tink-tink well come on, or i’ll rethrow everything, or maybe i ’ll rethrow it, and there’s a big big one or not , well, there’s a long long line here, oh, it’s hooked, oh , here i am, so dad would have got me done. i would scold, everything is fine, but it happens, let me hold it as you hold it, try it, suddenly

easy cook. easy clean. reynolds wrap. easy prep. easy cook. easy clean.over potential kamala harris presidency is growing among south asian and indian voters here in the bay area. our ryan yamamoto caught up with a delegate from san mateo at the dnc for her take. >>what does it mean to you to see a south asian woman this close to the white house? you're going to make me cry i have waited six years, from the first moment i met her, i knew that this is a leader who leads with empathy. this is somebody who looks like me. this is somebody who gives my daughters hope that they, too, can aspire to the highest office >>carine's journey to support kamala harris began long before this presidential run began rolling out >>the >>support by organizing the south asian community in the bay area california, and across the country. we'll be right back. >>this this is picks plus more of what you want more often more local news in the morning and the prime time edition. the only eight and 9 p.m. news with devin fehely, elizabeth cook, juliette goodrich and sara donchey. gr

i don't want to hear about a white house president cooking, especially a woman. i don't cook.esticated whatsoever. [laughter] my kids are pretty much fending for themselves. >> what kills me is one of the lens where it specifically said how she impressed mindy kaling with her onion dicing skills. i'm not trying to shame anyone, but the whole point is why are they trying to make a chef out of someone who just has basic skills in the kitchen, and why are they trying to with someone that supposed to be my commander in chief? >> i don't care if the president of the united states is a good cook or not. i think this is pandering to women. i'm with you. my sister is a gourmet cook. i've got nothing. thank you very much. i don't care if she can cook or not. it does not connect to me as a woman. it would be great to see a woman in the white house but i don't need to be cooking -- >> what i care about, kayleigh, is how this is portrayed, perceived, covered, shaped, and all the other synonyms peer talk to me about why the media treats her with the chefs gloves and what happens to others.

do you cook on now?e trendy teflon ones, yes, but it’s very tasty on cast iron, and i bought myself just such a cast iron pan in order to make something like that, well, that too stewing, it tastes different, okay, so western sanctions, how they affected haute cuisine, were replaced with hazel grouse, and... aggression in general, sanctions, on the one hand, they even and good, because we may not yet feel as strongly as our brothers the russians, they have had sanctions for a long time, and this has given a huge impetus to such a word as import substitution, yes, when our factories start, they begin to move, think and what- they offer us something new, including in the food sector, yes, yes, we mainly talk about it, they are starting to check in, we have some delicious cheeses, yeah. yes, and really tasty, well, really tasty cheeses, they can turn out to be, yes, moldy wonderful, firm and so seasoned, everything is there, and so in everything, ours, well, our meat has always been great, the balts, i reme

those who know our babka, always ask us to cook it, now we cover our dishes with foil, and put in theen. temperature 200 °, for 50 minutes, we will wait, our babka is ready, we take it out, that's it. serve with sour cream and herbs, this is the dish we cook in our agro-estate zapovednaya, bon appetit! we are very happy with our life here, in general , our children tell us that... our main duty now is to live here for our own pleasure, and that's what we do, we do what we love, we do only what we like, so we can afford it now, the only thing left is probably this polish spirit, and the polish people, they are a little naive, a little... cautious, hardworking, persistent in achieving their goals, their work teaches them this, well, they are very hospitable, it seems to me, that's how polish people are, and masherov also said, yes, that palishuks are the same belarusians, only with a quality mark, really well said, we are proud that we are palishuks. paleshuks, that's why we consider ourselves paleshuks and are proud of it, let's go goat, let 's go, let's go, let's go, let's go, dear, n