until now, this is interesting, and we have concerts, thank god it continues. uh, i have a beautiful daughter. she gave birth to two girls. i then about it, of course, i couldn’t even dream, and then i clearly didn’t imagine myself as a grandfather 20 years ago, but even now i understand, some kind of buzz, indescribable, incomparable either with apartments or with cars. there is nothing at all, that is , by and large. i can say that that's it, that's it, well, it happened. yes, it seems to me, the dream is more serious correctly said, the dream is like that. well, let's keep going. let let it all go on. for as long as possible . this means, in general, everything that happens to us in life, that we love, yes, it continues. as long as possible, because hmm, as it turned out, that is, we suddenly sat down for no reason, suddenly began to do what we really love. and the earring has an institute behind

him, and i have an institute. well, these specialists did not work out of us, and thank god. well, why do we say so? and they would torture themselves and others, as they say, but here we are doing what we can do. and it's all around us creates something. apparently, well, some kind of good such a joyful atmosphere, perhaps, partly because of this, because for a man and for a peasant, this thing is very very necessary. eh, what are you saying. here you are doing what you have to do what you know how to do, yes, if you love a man, your favorite job and which allows you, thank god, again, you don’t have to do some bullshit, some kind of fuss machine that would distract from her and uh, only in order to make money in the year 2000. today i just said, and i remembered, after all, we went. we are a little cars worked part-time to buy, and eggs , milk and bread home and a piece of chicken, a piece of this leg ears were taxed, right? i didn't succeed. i'll try i tried, in general i'm a little announce this is how i did, i

then we then lived in marino and i drove up to the textile workers. someone sat down, so to speak, but i tell you where and if it was in a straight line, here i am, i’m not really there which driver i recognized. here, lublinskaya street. so she sat down in a straight line and when they told me how much i say, well, give me how much. i rode, and there, further, the person gave out as much as possible there, and you also saved any money then. yes, someone recognized himself. so what, most importantly, of course, well, quite well-known. i remember when they stopped in my car on the barevsky bridge, seryoga sat down on the right. i'm serious about driving. we are with us some kind of riot police of this dashing nineties, probably, you are such a type of hand on the hood, then such a stop. stop, look at him, this is our metalist . so, thanks to valery kipelov and ours. released. it's just that it's

never really necessary. eh, never to be shy. here are some of those circumstances. it's all right. what was missing then? what is now? well, it’s just that you’re the concerts themselves, we really prepared for each concert, and if it broke off a wonderful story from my personal life in the eighties, or wait , no, eighty-second, when leonid ilyich died eighty-second in my opinion. well, in general, there was a concert and leonid ilyich once and died, and with this concert, mourning only swan lake, you prepared for six months, there are 4 months to this, if you could dance the dance of the little swans you would be shown. yes, even, but no, sorry, but for our own, so to speak, we sat down in such a simple company at the rehearsal base. they still played. yes, yes, but access to people. here, now, it’s better now, because when you go out to a live audience, and

it’s not necessary that it be many thousands, but all the same, there they are there - 20 people or those there 5,000. well, here they are, and when you go out for them, this, of course, is very important rehearsals pissing will not you start to boil. by myself. this, too, can be crazy. now that's a plus. well, that's the same thing. that is, i say, there is always some theme and you could even at that time to the rehearsal room. just call your friends came guys and you made a real concert. that's all. well, how we shot the clip, but it was the time when i just didn’t have it. i didn’t have one eye with us for three days, because i worked on the radio in the morning, then i went to the hospital to my dad, who was twisted and had an operation in the evening. i went to channel one to voice the grammy. eco scattered you at night. i went to shoot a clip of the group earring used to forget and lost it was. dad, we are filming in the art studio, thank you

for all our old clips and i want to see that if you make a video, this is life, what is a clip? all this is an advertisement for the song, well, everything is vulgar, now, when it's some kind of friendly action, it makes sense oh guys. thank you for the mood. it was just gorgeous, how glad i was to have you as a guest. you just can't even imagine. you won’t believe what’s going on inside me when i see you now and that i have such an honor to be happy to talk with you. now. my guest was the serga group sergey galanin and sergey levitin. thanks a lot. thanks a lot. thanks a lot.

shadows on the edge of the duma of the bad in the ribbons of nastiness viciously break and behind all the cracks demons in the heads of the tribe, not love

mushroom mother, forgive me, i can’t hear the light stream responding to the stream of light. there will be a battle of darkness tomorrow, the light will deceive, love will end. and if there is no god, the sky will fall good with tears, brother against brother will come in pairs in the hands of end love, joy, all twirls. tomorrow there will be a fight , mother, i'm sorry.

flashes go and trump leather tablet forward along the dog eat my fault in what i sing at night is not known, the third is on the edge, whether it's time,

or a terrible dream, who will not give an answer, there is a bell ringing, my fault. who sing what. you are the third on the edge in the sky at night, or who will give me the terrible jesus? the answer is a bell. who is in the sky a stack of bells?

hello with you podcast schrödinger's cat and i its host grigory tarasevich editor-in-chief popular science magazine schrödinger code and my co-host the real cat bari our podcast in popular science about how to understand complex things simply and how to see complexity in very simple and mundane things. and today we have a wonderful guest maria kalinina, doctor of chemistry, professor of the russian academy of sciences, leading researcher at the frunkin institute of physical chemistry and electrochemistry, let's talk. hello this is absolutely correct. and today

we will talk on the one hand about very difficult chemistry. and about very simple things, for example, about the court. let's try to tie them together. let's start with the soup, well, the forces have at least ever eaten the court, and sometimes cooked the court. you say i, of course, yes. well , i, probably, like everyone else, like most of the housewives in our country, first of all cook. borsch cabbage soup in a hodgepodge, well, occasionally pickle. well, where to start more you can remove from the broth quite right. and what is the broth in terms of colloidal chemistry? bouillon? let's do it anyway. it seems to me that it is worth giving a definition of what is caloid chemistry, columnar chemistry studies surface phenomena and the behavior of dispersed systems. so the crushed one was already frightened immediately for soup. you look with some horror. well, we grind it into ingredients, which we

take for him any voluminous object that the listener is looking at. he can mentally imagine that he grinds it down to some nanosized pieces that are no longer visible to the eye. and if all the substance in a volumetric object is inside and actually does not know what is happening outside and does not enter into chemistry. such reactions with the environment, then in its crushed state, almost everything is on the surface, and it is already ready to communicate with the outside world. how do you react to him. actually. this is about the same thing that any housewife does, soup in general - this is the path of any person to chemistry and, on the other hand, the path of chemistry. to the heart of any person, the hostess prepares a colloidal chemical system in order to extract from voluminous things from voluminous carrots, voluminous beetroots of a large piece, meat to extract, that the very taste of useful and nutritious substances is offset just by grinding or other methods

that the hostess uses in the kitchen are quite chemical, by the way. now, if we start with broth, what is it, and it's a solution of protein molecules in water, and parts of protein molecules. well, we know that together contains collagen. i think everyone has heard this word , because this word is found both in cosmetics and in the industry everywhere. in what we need to achieve that we have such a colloidal solution of e, small protein particles in e, in water turned out. we must heat the meat slowly , we must heat it up to about 50 degrees so that the collagen does not immediately coagulate collagen, such a helical molecule. and if you heat it very quickly, then it will shrink so immediately, and everything will not come out into the solution. an important question that worries me since childhood is that meat must be boiled in this cold in no case, because if you throw meat into boiling water. this is how it will happen. eh, it's the same thing that happens when you throw it into the frying pan. all collagen. coagulates quickly and no longer

releases nutrients to the outside, therefore, well cooked properly. it's juicy inside. the same thing will happen to a piece of meat, if you throw it into boiling water then , in order to still get the broth, you will have to cook for many hours in order to overcome this mistake. the initial perfect put the meat in cold water and slowly heat it up, let the collagen swell and then somewhere around 60-65 ° the collagen molecule will begin to break down and release the same amino acid into the solution famous glutamine, which is found in meat, to which our tongue reacts, as to the very famous taste of umami. that is, this is the fifth taste that we can feel. well, uh, the more glutamic acid will be in the broth, the tastier, it will be obvious, well, until the boil. well, to bring, yes, the broth , in fact, you can cook without boiling

the problem is that you can’t cope with vegetables later, if you don’t heat the court next look, you said you nailed the word solution. and as i understand it in chemistry, there is understand the true solution? and yes, yes, in june it is not a true solution. this is the truth of the solution precisely because the particles. in it, contained larger than single molecules, that is, in fact, this particle is already larger than 2-3 nanometers of a standard size. well, as a rule, an ordinary molecule, what does it mean by physical expression does it mean, well, any listener here. he can take it for himself once and try to distinguish in his kitchen or in his cosmetic cabinet, colloidal solutions from the truth. here, if he if he takes, uh, let's say, well, what kind of perfume solution, and fragrant substances in alcohol will shine there with a laser pointer, then the size of the spot at the entrance and exit will be the same through the transparent container. but if he shines

a glass of transparency on the summer broth, he will see that the spot from the laser pointer will begin to increase at the exit. why is this so, because the particles are large enough to scatter light enough for us to see them, but for a laser pointer, she already feels their size to distinguish. yes, a colloidal solution is possible with using a laser pointer is enough. it just says broth. here is my second dilemma, not all, they say, experienced housewives, removing necessarily to the end all the foam foam, as i understand it, this is also a dispersed system. yes , of course, this is also a high-calorie chemical system. it's just a solution of air now. well, as we call it in the solid phase. there is still a little liquid, but these particles of decomposed collagen, these flakes that carry up, this is what it is. e, since protein particles, they can combine with each other to form

such a resemblance. there is a gel, there is a sufficient number of pores in which air is stuffed , and there are also surface-active natural substances. well, what kind of substances , understandable from the name, are surface active. that is, if they do something like that on the surface of the body, speaking in colloidal chemical terms, they leave surface tension facilitate these foaming processes , the formation of small fat globules, for example, in water, how does it occur in milk or how much yes? yes something like that. and why are they you need to throw away this foam, well, firstly, because it is, as i understand it, simply tasteless, it spoils the appearance of the broth, and you will become cloudy broth. eh, everything. this scattering will spoil the whole picture and just be ugly. but if that doesn't bother you, then you can leave it. here is the next dilemma. here's how to be in borscht with beets, some say to rub and sauté with butter , others say immediately throw in boiling water. that's

how you perform, so, uh. i, uh, stew the vegetables first, then i only load them into the soup for two reasons, which means, firstly, uh for vegetables require a higher temperature to break down than natural proteins. vegetables and there is the so-called protopectin pectin, probably also a word many have heard it is a polysaccharide, as we say, it is used for such a binder. here is marshmallow, and marmalade is actually formed , not artificial, but natural marmalade. yes, here it is formed due to the fact that there are pectives in fruits and vegetables. and in order to decompose it, you also need a slightly higher temperature, otherwise, uh, the vegetables will remain rigid pipes. the causes of these health problems can be bad blood vessels,

angionorm medications help improve microcirculation. reducing the risk of blood clots, relieving inflammation and strengthening the walls of blood vessels, tonsillitis, norms. keep your blood vessels in order. get 9% per annum on the balance in rubles with a savings account in a vazon bank, replenish it. funds at any time all savings are insured open for free in the mobile application of ozon bank. what is the password here? so it looks like you don't remember the correct answer. if a simple question turns into a quiz, can help for lunch for lunch improves brain function, memory recovery and concentration. naopept to head work with a free credit card. tinkoff platinum will have enough money not for vacations and for repairs of tinkoff platinum

, you will have time to issue the best credit card before august 31 and receive free service forever tinkoff is one of a kind. meet the new activion detective look, a million vtb gives customers real superpowers buy more superpowers. present joy. how much and when you want the superpower to get superheroes, it

helps to restore memory. find your credit score for free on the site and compare point ru which pin code, if a simple question has become a quiz, it can help for lunch , it helps to restore memory and focus on the object so that the head works. my name is maxim my name is alina my name is vladimir we work in tinkov support service you never see us, but we will always come to the rescue when we need 26.000 people in our team. we are working around the clock for thirty-five million customers. find a job on the tinkoff.ru website and become part of a team from the list of the best employers in russia tinkoff is one of a kind.

in general, vegetables and meat in vegetables in terms of the chemistry of these processes that they undergo in the soup, they are a kind of antagonists, for example, meat, yes, uh , it is in an acidic environment, if you add acid there, it will boil faster, but with vegetables happens, that is, everything is the reverse situation. that is, well, we know, there is a crunch in a piece, sour cabbage. we remember how here is dense. yes, it's a solid product. it's so crispy, actually thanks to this, that there is a lot of acid and uh, you also need to remember the following, that most natural dyes. but we love. here is a bright red , it should have a rich color. here are most of the natural vegetable dyes they are stabilized. that is, they are stable in an acidic environment. if the environment is alkaline, well, that is , throw a pinch of soda, then they either change color or e. well, at best, they fade altogether. rarely, but generally change their color. i a what happens at an elevated temperature

are natural pigments, they are destroyed, therefore, and those housewives who throw beets into boiling water, and then boil it all together with meat. they are often surprised. and what is this borscht they have and they have already asked for vinegar and traded, but anyway, more than some kind of orange. here is an indefinite color, and not that thick burgundy saturated, but because the betonins, and the dyes that are contained in the beets during this time, managed to completely decompose and lose their beautiful color. this is generally, as to many e belong to, uh, dyes. here, perhaps, this will be useful to some of the listeners. and this rule is almost universal, for example, anthocyanin dyes. yes to e in cherry in blackcurrant. here. imagine, dripped on a white shirt with something like that, what to do? many people make the standard mistake, and they run rather in the bathroom trying to soap. it's 15 people wednesday night fri. where do they disappear to? it just becomes an unpleasant purple. here, and so it remains in place.

what should be done? but we must remember that natural dyes are unstable at high temperatures, heat boiling water, and pour on this stain. it will disappear by itself. well, back to stewing. yes, because, as i understand it, to play a role, not only temperature, but also the presence of oil, that is, fat, the presence of liquid oil and fat, but in general we usually need fat for caramelization of the so-called meyer reaction, which still betrayed a sweetish aftertaste to everything. yes, they bring fat. here, too, your taste, of course, in the soup, but the fats need to be stabilized. and now, when all this extinguished superficially, active those same substances. they come out with some more moisture. remains enveloping. these droplets of fat make them invisible to the surrounding moisture so that they remain in the soup, they float up and look like this

. and now, the very taste of umami. there is both sour and salty all this together in one soup. i think that e borscht is precisely because such a popular soup, but from of its unusual taste, that this is a combination that allows you to feel all the richness of taste, then let's move on to the seasoning, but while roasting is now considered fashionable not to achieve high temperatures. it's supposedly that carcinogenic fats are converted into something harmful, so it's true, because when frying, a certain part of e organic matter goes well, in fact, into various kinds, but carbon materials. this is the crust that you see, especially if it's a little overcooked. these are the embers, they sometimes taste good, especially in combination with neighboring shorter, harmful. on the plots unfortunately, yes, because we are thus, in addition to um certain

aromatic carcinogens. we are still different small-carbon fractions. they are every coal of the same usefulness, in fact. here we are forming a certain amount of coal, which is also lined with surfactants. it is too easily absorbed by the gastrointestinal tract, and at the same time it is not very good. in our enzymatic apparatus, all this is processed. what temperature should be? what is the optimal one, if you want to keep the juiciness of the piece inside, so you need to create this crust of coagulated collagen, and which juice does not come out means, the more the better, that is, you need to put the piece so that in a few seconds you actually have this crust has formed, but let's go back to the pan where the carrot and something else lie, but i understand correctly that a carrot without fat does not give its own well. various substances and in some ways useless, many with many plant substances

so, but in this case, carotene, it's already there about, a vitamin precursor. and it is a fat-soluble compound, which without yes corresponding to the fat matrix. it just won't dissolve and hmm the body won't be able to absorb it that way, the same goes for vitamin e coferol. and the same applies to vitamin d, that is, these vitamins have to be packed into soluble fats, into something not necessarily into vegetable fats. and it is possible and in an animal, in the end. and by the way, fish and animal fat sacrifice. and so, uh. yes there is a certain amount of substances that we e, we have to reckon with the fact that they do not dissolve in water. therefore, fat is needed to just dissolve this quarantine there, and the active substances on the surface, this droplet will be brought to our soup. so i have to repent in front of our listeners, i’m a lazy check when i cook burch, i often don’t sauté carrots, but

finely cut them and throw them into soup i count on what there is also fat. in the same place, animal fats remained; he comes into contact with this carrot, he will pull something useful out of it. e, in liquids. it depends we come, actually to the basis, and colloid chemistry, what he says, the more you grind the topic you have more chances for it. so, if you grated a carrot, then the chances are not bad, but if you threw it there in one piece, then i'm afraid that such a very small amount of carotenoids is still worth it, speaking of fats. what fats are best for our body, what is absorbed by all the same ray who, well , over the course of their evolution, to which a person has adapted this and animal fats and vegetable so the so-called saturated fats and unsaturated therefore, well, you know, here

's another difficulty we have, which, unfortunately, is because. well, yes, the food industry is an industry people earn. there are many things that are postulated as useful and harmful often have more marketing origins, and not at all scientific ones. well, this war on uh, cholesterol , is a proxy war that didn't really have a solid scientific basis, because science says cholesterol itself comes from food. he is unable to call atherosclerosis in humans. uh, atherosclerosis, that is, inflammation of the vessels, which causes the formation of these cholesterol plaques. this is actually a natural reaction of the body in an attempt to heal these inflammations in some way to repair these damages so that the vessel simply is not permeable , so cholesterol itself, as

a natural building material of our body, is contained in any of our cells. we cannot exist without it, so what causes this rascalariasis. it's the wrong way of life - it's redundant, but some content. there 's no fat sedentary lifestyle there. well, in short, that's all that does not apply to the concept that here can cause this sclerosis. uh, well, not cholesterol, not a substance in itself, so this vindeta is about animal fats. it was completely meaningless, but in fact, to no one. hmm, except for people who already had this tatarosclerosis, oh, who had to follow a diet for medical reasons. eh, no one. she did not help and did not bring any special benefit and did not bring anything special. prevented a podcast with you. here is schrödinger and i, his leading editor grigory trasevich , the chief editor of the popular science. it’s a pity that schrödinger and my cat in the bar, who acts as a co-host, we talk simply about

complex things and difficult about simple ones, and with us maria kalinina, professor of wounds, doctor of chemical sciences, and we talk about how complex chemistry and physics are in a banal super. see the question welded. we added soup, seasonings, salts, spices, everything is fine, we ate. and what happens to him next why is something less tasty supported for some reason? why on the third a day from such a burgundy fine borscht to such a dubious brownish liquid? all, well, almost all colloidal e systems, e, and, to put it in a scientific language, and not thermodynamically unstable, not scientifically simply unstable, that is, any caloric chemical system. it tends to deteriorate, why but because these particles have a very large surface. and in general, saying this, well, somehow a particle, like people, they

love their own, that is, here they are looking for their own particle of the protein and stick together with it, that we we see as a result we see that the oil has floated to the top of the borscht. we finally decomposed all these dyes that we tried to stabilize, because at the same time. even if in an acidic environment , the processes of destruction of living tissue continued. well, before once, the former alive and in the end. well, the court is actually subject to, so to speak, dying as well as all living things, because all living organisms, without exception, in fact. they are also colloidal chemical systems. just colloidal chemistry. she uses such terms for this soup - it is a free dispersed system, all particles float in it. they freely do whatever they want there, and we are connected with you, this is a dispersed system between us and the soup, we are more connected, more organized than yes , of course, look at your borscht and understand,

how much everything is between you quite right, but we really, but we are all floating kaloids. uh, hemoglobin is a caloid, and our cell is a system also of deck objects. we are all calorie systems are actually caloric chemistry is the chemistry of life. so it is throughout your life. she was only engaged in improving the everyday life of a person. in fact, it is this chemistry. closest to the average person than any other. you run into it in cosmetics in the food industry, you 're back in the construction industry with colloidal chemistry again in the construction industry, and it really does change people's habits, and it has changed them. e. none of us today , you know, washes our hair and does not wash things, uh, and does not wash with the same bar of soap. although it was only 100 years ago, that is,

there are already a lot of individual products. here's something for you to wash. this is for you to wash dishes. but this is for you personally for you, please, that is, here come to the store and all this diversity. and you are obliged. uh im. actually colloidal chemistry. when you come to the shelves with food products, and you see, here is milk, we have it here, and sour cream until a long shelf life. butter yoghurts, cakes. this is all this is all the work of caloric chemistry. these are all emulsions. fat in water or vice versa water in fat so that they can live long. school chemistry emulsifier uses these same stabilizers, which are so hated well massively in various anti-scientific popular sources of information. uh, if colloid chemistry hadn't learned how to make systems like this sustainable using scientific approaches, we wouldn't have a food

industry. we couldn't store food, so there are deadlines. they could not transport it from place to place, but in fact, then a lot of people simply remained hungry. this is a part. in in general, of our way of life that we have. now, unfortunately, these are the prejudices that exist on this matter. so it is assumed that, of course, the entire food industry. it is aimed solely at poisoning a person, and all the people, apparently, who are employed in this industry. they are somewhere else eating something and other products exclusively from grandmothers in the village. in fact. it is not, but the vast majority. and yes, everything. in general, well, a compound that is used in food industry and cosmetics. they go through a rigorous selection process. sometimes there are incidents, sometimes, when a-a period of time is required too, well, exceeding the accepted standards in this industry for testing, let's say, not a year or two.

well, a person has to be there for 10 years, and there is some component in order for you to understand that there may be some negative consequences from him, this happens extremely rarely and uh, in fact, the vast majority of substances that are used in food products . these are the same substances which you can find in nature. they are simply obtained synthetically in a flask. well let's take a simple example of benzoic acid already sounds terribly awful. it’s me, to be honest, i don’t remember what the e220 is and, well, the marking is european. uh, connection or 330? listen, yes, what do you think, when some kind of the same grandmother who feeds her grandson exclusively with natural something. here she is to him lingonberry goats. so, she pushed, just a little bit, because sugar for lingonberries is required, yes or for cranberries i rolled up a jar i took my granddaughter with me on the road. this is probably because she wants to poison her granddaughter and get his entire fortune herself in reality. that's where benzoic acid is, not in any

yogurt, not in any product on the shelf at all. you will not meet with such an amount of benzoic acid as in a small, small jar of soaked lingonberries. there is nothing wrong with this, therefore it does not deteriorate precisely due to the fact that it contains this benzoic acid. she possesses. here is such a shelf life. actually, this applies practically. well, that's almost all connections, which you can find in food, as far as cosmetics are concerned. well, of course there. e already at chemists of freedom is lower, but nevertheless , cosmetic products also undergo a very strict selection. many of the uh ingredients that were, uh, anathema to the de facto consumer. well, for example, the same parabens, in fact , they do not carry such harm in those concentrations, uh , in which they are used in cosmetics, and moreover, the original one can be called this, probably, the modern word hype about them

, it was raised . uh, in general, because of a dishonest publication. and these studies were not so and were not that it causes cancer there, but in the quantities that you can get in cosmetics. they have never been confirmed. and at the same time, the replacement of the alternative to these parabens, which are now offered in modern cosmetics, is often worse and it leads to a reduction in the shelf life of cosmetic products, moreover, so you don’t always have time to notice it, and the product is already starting to harm you, as we found out how he when he messes up. yes all, that the colloidal chemical is spoiled, it is not useful, let's go back, look just in time for conservation. so i understand what it means to provide protection against bacteria heat sterilize rinse all microorganisms to kill. and this is understandable. and how to maintain the consistency that we like, so that

the cucumbers do not fall apart, so that the yogurt is elastic, so that the borscht is a red stabilizer. icetars are for him, they work there, and these are powerful helpers, but anyone. well what is it called food in these new food technologist yes , uh, that actually. answer for that. and how do they work? how does it work? it's superficially active. these are the main weapon of a colloidal chemist - a surfactant. they themselves belt on active substances differ in tremendous variety. that is, this is a huge amount of various compounds that can stabilize either fat droplets in water, or vice versa, water droplets in oil stabilize gel textures, lamellar so-called textures. but these are the listeners who are talking about modern cosmetics. they know something, they immediately caught it by ear. this this trend in modern

means of cosmetic chemistry is very fashionable. that is , these very different gels are isolated from the suspension. this is all the name of soufflé foam high-calorie chemical systems, all this is not done using the same substance, that is, the same substances are washed in the washing machine. in the food industry , other substances work; in cosmetics, they work third; sometimes these sets intersect. the hour is already mmm. well, rarely, i would say. well, here borscht gives already concentrated borscht, if you open it, beautiful, bright red liquid, straight, as if a freshly brewed liquid, but sometimes people do. well, let's say sublimates. that is, this is when you use the so-called freeze-drying, which allows you to quickly evaporate all the liquid, yes, from here, but a ready-made soup or a ready-made dish, and it is so dry, it turns out, here.