fira milk butter was allowed to hang customers. how not to fall for this new trick. this is 30 g less, under the guise of useful quails, they sell their counterparts, meat, which accumulates toxins, there have been cases of poisoning people. uh. these poisons turkey meat is getting cheaper and chicken meat is crowding turkeys from the shelves and is really grown without antibiotics and hormones. she is sick, she can withstand different stressful situations. different mechanism of pain development one it does not matter what caused the pain, if there is pentalgin universal remedies against different types pain thanks to the combined composition of pentalgin acts against pain, wherever it is, regardless of the reasons

for its occurrence, pentalgin will do without pain greedy beef, this is not only a teaser, but also a brief description of the economic situation with this type of meat, which is pumped up by the financial agency bloomberg from - for imitation becomes a world delicacy. the cost of grain, everything is growing and growing crookedly, redrawn logistics is also becoming more expensive. russians have an alternative that is not only cheaper. well, it seems, like turkey diseases

, turkey farms are opening all over the country and, by the way, according to vladimir putin, it is this bird that will soon stand guard over the food security of russia, and it will be obvious next to it. smaller has ceased to be exotic, after all, everyone seems to have heard that these crumbs have unique immunity, and therefore they are not treated with antibiotics at all, sales of rabbit and duck meat are growing earlier. they had to be sought out from mini farmers or hunters. a now it nests in any supermarket. where does it come from as much as it actually

costs for health, these alternatives to the usual pork and chicken are such a love for all this game. this could be a sensation western yellow press vladimir putin gives the command to press the orange button, please. however, the foreign media missed this event of strategic importance, the opening of the largest factory for growing turkeys, with the help of which russia, as the plant managers promise, will finally rise and wing and may even become the world leader in turkey production. the total production will be 34 million eggs per year, which will cover the needs of the russian federation

. in the united states, it is quite obvious that in america the turkey is a national cultural symbol, it has been grown for four centuries in a row with it, even the presidents are trying to build a dialogue on your farm nine million turkeys. it's like a small country. do you want to talk? and on the russian counters, the turkey is the one that is not from household farms, but grown on a large farm on an industrial scale appeared only 12 years ago, but demand and supply soared very quickly growth was there whopping for 12 years. consumption there at a rate of 20% lies, but what is the secret of the popularity of the turkey, which, in fact, is not particularly bright. yes? it’s just that the stars aligned so well, experts explain, firstly , russians are fed up with traditional beef, pork, chicken, and turkey, on the one

hand, is not oriental exotic like horsemeat, but quite intuitively fits into the cultural code on the other. it is clear how this bird cooking plus fiddling with bones and giblets. you don’t need all the factories where new modern turkey meat is produced here and it is cleaned and butchered and washed. and the price pleases. and although it is still twice as high as for chicken meat , it does not jump every month, since the dependence on imports is lower and marketers are able to mask this difference. visually, it seems that the turkey is cheaper, because if we compare the uh cost here, yes, where the iko-149 and here the chicken, well, even with a discount of 198 or 271, then the day visually looks cheaper, but if a person takes his hands and compares, what turns out to be a turkey there is 300 g . and a chicken here, uh, 800 g, respectively , it turns out that it is almost three times more expensive. this is an elementary elementary story.

yes, when we visually show people people with you visually, but it works, while turkey, against the backdrop of endless scandals around chicken poultry farms, fluttered on the counter, also under the sauce of the most healthy meat. even the turkey package is framed with greens, hinting at valuable vitamins. open-minded lineup of fans. healthy lifestyle believed for clucked about it in blogs turkey meat is famous for its health benefits of proper nutrition adepts, do not pass by this recipe. biologists are willing to argue with this. turkey meat is considered more useful than chicken meat. however, their only difference is perhaps the amount of fat in the carcass of turkey meat, which is 9 times less fat. but this difference is important, perhaps, only to those who follow the weight as strictly as possible. actually, both types of meat. still a little oily. yes, and fat helps the human body to absorb vitamins, however rich

vitamin composition. turkey. its sellers can’t brag about it, they are recruiting for the fact that the fillet is full of antioxidants selenium yes, there are a lot, but in chicken meat, in fact , turkey pr people often chirp about phosphorus more often. however, firstly , russians do not experience a deficiency of phosphorus. after all, it is in all products, and secondly, the main competitor of chicken with phosphorus, again, is also rich. but the amino acid tripta fana, which drives away depression in turkey, is more than a whole one-tenth of a gram, as they say, nothing. well, the turkey has one more of the most important trump they say, when growing these birds do not use antibiotics. and in general, medical chemistry, the turkey does not tolerate antibiotics and growth hormones, not in complementary foods, nor in injections. he just refuses to eat and stops gaining weight, so all the turkeys on the shelves are clean, these turkeys compare favorably with chicken. well, this is

food for mockery, assures leonid, who grows turkeys himself. and they had purulent sinusitis, which was successfully cured with a complex of strong drugs. not a single bird was hurt, and so we have to constantly open the jar. we inject it with an antibiotic injection into a muscle. i do it once a day. the first three days the loading dose , of course, uses medicines in agro-complexes , the only difference is that there are so many birds that hand injections are not enough . eat turkey with an antibiotic. no , businessmen insist on turkeys and protect them from the epidemic with chicken patterns, and also, like chickens , 2 weeks before slaughter , they stop feeding them with medicines so that they can reach the final stages. at the feeding stage. no drugs included, because a is is expensive on cost. you don't need it, because the bird has already grown up. she is enough. eh, alive. she

is no longer sick. it can withstand various stresses, so there is no need for it to use antibiotics. this examination confirmed in not a single turkey meat from russian counters. medicinal chemistry was not found, however. the turkeys did not have time to spread their wings properly, and on the horizon another competing wedge of ducks appeared on sale as much as if every second one began to hunt them. before, after all, they were only on ponds it was possible to track down the reeds. so the correspondent yegor prilutsky armed himself so as not to miss the unexperienced. hunting on which, apparently, you don’t even have to aim too much. the duck baron is somewhere here in the forest, and we are an aviary, yes, all the ducks in the stores without exception have not seen the game, alexey

will hunt the duck soon, because the bird is a lazy, docile and inexpensive cultivation, hunting happiness looks like this, yes, yes. here are their ducks now somewhere around 405 pieces. left. before the new year was 300 certainly. this is a cultural bird. she needs feed she eats a lot. uh, fatter tastes better. weights of 3.5 kg duck grow 3 months. this is twice as slow as chickens. however, this is a plus duck is a significantly more stable bird. and in principle, the survival rate of little ducklings, well, somewhere around 99 percent is more expensive and prescribed less often. another question is that in a culinary recipe it’s so easy

to replace chicken with duck, the chef, danila rukin, makes ducks and flights around the world and swim under water, therefore there are a lot of blood vessels in their muscles. and such meat is fibrous and tougher the same chicken, but this is decided cooking duck just needs to be different, because if you just take a duck leg and eat it in a pan, like a leg, you will break your teeth. she will be very tough. supervision and after advertising what i will show, it would be good to know for everyone quails sell their twins, meat, which accumulates toxins , cases of poisoning people were different. why onions soared in price is a conspiracy of speculators. all people of what brands web of mold and prorva of escherichia coli, of course, will not know about it. how to distinguish classic baguette in french from cooked on

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their ability to quickly accumulate fat is especially highly valued in france, for example, ducks are put on a special fattening diet, and in general they create all the conditions for obesity. but nothing they have here, yes, the conditions are created, you hear the music, they get juicier,

and, of course, this is how they get one of the main gastronomic french hits. fatty liver foie gras, buy it from messiah dart is a great success quickly sorted out and booked in advance. here is one of the last gold medals. soon there will be nowhere to hang them. i even felt sorry that i tried foie gras for the first time here, the rest may seem much worse later. how duck will explain to you the flavor of the family menu. chef, if you master the recipe for a dish called confit, which has also become a symbol of french cooking, the word confiture is formed from it. when we act on the duck with fat, slowly slowly the current will remain inside the duck, it will, as it were, cook by itself. it will be very juicy, but it will be crispy. and in

prepare duck fat in a saucepan, add rosemary star anise thyme, cinnamon, any spices are suitable, heat well, just do not boil, and then put the duck in the same place and simmer for 5 hours at 80 °. muscles. at this temperature, soften, and the fat will not burn and will not release carcinogens. here is such a golden ruddy one, we will put it on a napkin. and let's get wet, by the way, duck fat is unexpectedly compared with olive oil, and there and there are a lot of monounsaturated acids. all of them are good for the heart. and quails are much easier to cook, you can fry, cook, stew bake, even in the oven, even on the grill. you can even wither under the summer sun. see how the sun shines.

the main thing is not to buy poisonous quails , biologists warn, there have even been cases when they fry there m-m for food, there these uh, there potatoes and even a hand of quails, and they also noted a case of poisoning for people. uh, with these poisons to me. how to distinguish their organisms so safe and useful, however, can destroy parasites and fight diseases without drugs , rabbit meat will become record-breaking cheaper this year, because it will be six times more. and i’ll tell you how difficult and profitable it is to breed rabbits in the country in the second part of the investigation. don’t miss it. and for many , the real game seems to be the rising cost of onions, which makes you shed tears at the counter in just 30 days.

the price soared by as much as 30%, which happened to be sorted out in a summary of the most important consumer news. and the fact is that in january in uzbekistan kyrgyzstan tajikistan kazakhstan warehouses froze and rotted, in order to prevent shortages within these republics themselves, their authorities banned exports. what was used by sellers from other countries of onion suppliers in russia, egypt and china, immediately inflating the cost of their goods. so maybe it’s worth thinking about import substitution of onions. this should probably be easier. how to replace thousands of elevators, which , alas, become dangerous due to the lack of imported parts. in kazan, an elevator with seven passengers fell off the ninth floor and flew down the protective mechanism, fortunately, the elevator stopped at the level of the second floor, six passengers escaped with minor injuries, however, one

tenant was taken away at speed with broken legs. and the spine. a resident of krasnodar was a little more lucky - a broken elevator flew only one floor from 13. so she thinks, and then superstition on the twelfth girl. i escaped with shock, the investigator found out that the elevator needed repair in the summer, but the management company did not organize the repair. now someone will collapse their warm place. but the administration of the hospital from penza area, either decided not to risk the lives of patients, or save on electricity bills, but decided to turn off the elevator altogether. because of what, even for patients with fractures, how did this schoolboy have to literally crawl up the stairs to get there? before the x-ray room on the fourth floor, and the nightmarish video already, by the way , the governor looked, who demanded to transfer the x-ray equipment. on the first floor, or maybe in order for the elevator to be repaired,

it was necessary not to place the office of the governor himself on the fourth floor of the hospital. and here another rather outrageous sight, now the most attentive buyers of milk are seeing on the packs they began to write, not 1 l but 1 kg. and this is not at all the same thing, many probably remember how packs of butter shrank from 200 g to 180 g, and even instead of dozens of eggs, nines appeared. so now, a new ingenious example has been revealed , some milk producers have removed the numbers indicating the volume of the package and began to write weight in its place, this dust in the eyes allows you to pour less manufacturers of one liter place indicate 1 kg. yes, this is 30 g less than in one liter in one liter, but 1 kg and 30 g of milk are placed in this package. there are already grams of milk plus 3 g - this is the weight of the package,

if we are talking about temples, if we talk in liters, then here 0.971 is somewhere around 972 liters. that is, it is a little less than a liter of manufacturers such an input delicately called promotional well, and indeed, you can justify not topping up. the same beer was 0.5 was 0.485 sip saved. well, they didn't raise the prices. this trick even has a term for shiring, inflation, this is the english fly to shrink. that's just the weight and volume of nobody b such cases does not hide or disguise , after all, otherwise it is not given banal. well, that is fraud, and with this kilogram of milk, it’s not quite a fraud. it's just spitting in the well. well, that is, in clients, so after all, you can measure apartments not by square meters , but there are already more than three of them in one-room cubic meters, like solid 90. a lot of inattentive people will be caught, but such a business will heal quite beautifully if

you persuade the standard, for example, to reduce the number of milliliters in liters and grams in kilograms, a. and now it's time to figure it out to buy as preserves and herring, which is actually the most elementary way to heal the body with valuable omega-3 fatty acids, otherwise, according to statistics, three- quarters of russians buy fish. just a couple of times a month. and it should. well, at least a couple of times a week, at least, stops many. well , in addition to high prices, not the desire to butcher and clean it, but herring preserves. and they are budget-friendly and you don’t need to mess with them directly from a jar to a potato or a salad , the only difficulty is, so this is the problem of choosing herring from different brands when serving

on the shelves of the sea and that's just seven jars from different companies meridian theseus marty ribbon atlantic baltic coast ocean herring. what brands have not been refrozen, butchered with clean hands and not embalmed in preservatives now the whole truth, exploit? the ideal proportions of herring and oil 65% to 35 is not the wish of experts on the rules of those fish regulations at first glance, it seems that the fish can be put too soft, even less than 2/3 of a can. however , only in this way will the herring be properly buried in oil, which means it will not wind up. but in banks

in march, the atlantic and the ocean, the herring is drowning too much in oil, the fish took pity, and at the factories where atlantic and marty preserves are stamped, they were greedy, and the oil in the atlantic can was underweight, 11 g, and in march as much as 32. yes, with the amount of cheating. well, maybe they didn’t let down the quality, because it’s supposed to roll a maximum of fatty juicy pieces and the middle part of the fish into preserves, where the belly and back, and the drier ones are not very fat, and therefore less useful tail according to gost can be only one of five pieces, maximum, the third pieces and tasteless and they have more salt, and they are hard, of course, the most useful and delicious part of the herring is the fillet and the middle part. and it turned out that no one abuses the tail parts, but maybe they overdo it with preservatives? yes, in pressers without them, experts in no way resemble, because, unlike canned food. such fish is not

sterilized; preservatives are added to such a product. and this is benzoic acid and sorbic acid either together, if they are added in the amount in which they are allowed, they are not dangerous. this is our consumer control program, which proves that our life maybe long and convenient and safe, and it’s not at all necessary to overpay for it, don’t switch after advertising there will be brands of the web of mold and prorva of e. coli , the consumer, of course, will not know about it. how to distinguish a classic french-style baguette from one prepared with improvers and accelerators, it just increases the shelf life. what is the secret of the porous crumb and crispy crust, that very crust is formed. under the guise of useful quails , they sell their doubles, meat, which accumulates toxins, there have been cases

poisoning people. uh, these rabbit poisons will drop in price at a record low for me. how many rabbits can be kept in the country? 56 kg of pure meat is obtained? drop to get back. why are there so many new ones? nest riding animals lada vesta the new generation boldly forward pentalgin extrigel, it contains the highest dosage of the substance against pain and inflammation against pain and inflammation in muscles and joints please

what happened to khalis ambulance is coming here , i will send you the name of the hospital, immediately, come . he became ill because of he will die of you because of us kingfisher. and now they will pay for the wrong decision of the prime minister tomorrow at 16:45 on ntv cop wars tomorrow at 20:00 on ntv what to do learn to read expiration dates and take enterumin antibiotic?

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psychiatric hospital here it is gratitude to mythological attributes. i think it might be satanists, and the maniac is out of your sight. exactly 15 years ago.

but maybe they overdo it with preservatives, yes , there is no way in the press-servers without them. there is no overdose of preservatives in any bank, in addition , everywhere in moderation. only now the preservatives turned out to be not enough for the herring from theseus martia to last in freshness and safety until the end of the expiration date, there are too many mold and yeast microbes splashing in these jars. if this process is spoiled in at the very beginning, the consumer, of course, does not know about the use of the product. with such microbiology, it can lead to eating disorders. in general, without violating the excellent quality of herring meridian lenta and

the baltic coast. look, i caught something, but at the same time i brought you raw herring, in general, do you think, how many russians ate fresh herring, well, or frozen, well, not salty, but i know that many of us prefer to salt it with their own hands. you can pickle the herring yourself, but we will not. no, we won't make it. why do you need so many onions? tell me, i love him, of course, but i can not master it. that's so much. well, look, first of all, you're looking in the wrong place, fish herring, very tender, it cooks incredibly quickly, so that it is beautiful with rich color and flavor. well, taste, but i'll use let's do it. jam probably, yes, we’ll make an onion, and

the middle part that we’ve gutted and let’s cook quickly. come on. together with the fins i give the water to boil. half a tablespoon of sugar threw an asterisk of star anise here, because i love it. and here is such a bright anise aroma. no clay, cinnamon will come out black pepper coriander, a little cloves.

lo all i love her, if the store hunting they weather dragged on for a week. i remind you, as always, the zest, only the yellow part of the white is less flavor, and it can be bitter. eye further you yourself yes well, throw

me no problem at all. i added sugar, i mix it in my hands with a lot of my sugar, but for jam, this is still not enough , almost to transparency. it should become very, very soft. see one more trick. i have maheev lemon jam, it is 100% natural jam allows you to carefully preserve the pieces, berries and fruits. that's why it's so delicious and i'll add it here, don't forget about this fantastic onion jam for 20 minutes . soon everything will be fine. so news news when buying fish, russians are worried about the price, which is logical and stops the complexity.

its cutting 81% of respondents buy fish at least once a month, but only 36 eat it weekly or more often . the main reasons for refusing to buy fish are high. the price of unwillingness to clean and butcher fish, with 96% of those surveyed very much. would like to eat fish more often, they come to the store and say we want fish. no, eat, sausages, sausage, there. yes, there are people who want to change the channel and cannot change the channel, because the remote control lies on a table 3 meters away. you have to get up to watch our programs, and do not leave your comfort zone.

surprisingly, for the first time in my life i will try a herring that was not salted. and it's cooked. it's so delicious. you see, even we are making some discoveries for ourselves here. leave me please, i'm talking to me an important role in the program. although, in general, i also don’t indulge, but only illustrate the news from france where the connoisseur of baguettes arranged the other day. march disagrees. the fact is that due to the wild rise in prices for

electricity and flour, the baguette has risen in price by as much as a third. and it's not just bread. this is a french national treasure. yes , there really is a recipe for a baguette unesco recognized as the cultural heritage of all mankind in russia, only this is the indignation of the french and the admiration of experts. culturologists are not very shared in part, of course, because the baguette in russia is worth it. two times cheaper than in his homeland there is an average euro, that is, 75 rubles. and in domestic supermarkets you can buy for 35 rubles. and secondly, food technologists assure less empathy for the trouble of the french, because the crunch of french rolls is often in russia. well, not at all the same from him, it turns out, now

it is only a form and a name. but the recipe is different. what is so special about it in this baguette, where to look for them and how to choose exactly the baguette they are. a bouquet of improvers and extenders of freshness, is it possible to cook baguette at home? the victorious crunch of the main french roll about this crunch. you hear , finally, at its true worth appreciated the whole world , president manuel macron rejoices over the recognition of the parisian baguette as the value of all civilization. we have been fighting for years. for this, after all, in these few centimeters of bread, the spirit of france and our traditions and sales statistics confirm how united the french pay tribute to traditions by buying 10 billion

of these long loaves a year, eating 320 pieces every second. we definitely need. however, not every baguette deserves such respect, as jonathan assures, alas, but for 10 years of living in russia, although he witnessed the baguette revolution in any supermarket , relatives lanky rise to love everything above the borodino notched ones, but at the same time, few russians assure a native parisian tried a baguette cooked according to the very recipe that was taken under the protection of unesco but what is so special about the baguette recipe? what makes it different from other types of white bread, and how do you know if it's a real baguette? first, if cooked according to a traditional recipe, explains oksana, who has her own bakery in moscow , which prepares a baguette, only correctly, what

is translated from french means you need it right. well, for a very long time, a classic french baguette is a dough that stays in the refrigerator for 20-24 hours. that's just on the packaging of the cooking time can not be written, however. it can be determined by its composition , it takes a lot of time, because the traditional recipe involves very few ingredients, with which you only need to fiddle with flour, water, salt and yeast in the process of splitting flour and with for every molecule of glucose, yeast extracts carbon dioxide, alcohols, organic acids, and a little heat. and this baguette gains a lot of flavor during the time in the refrigerator, in fact it is fermentation. and the longer it is, the more taste, and therefore the crumb is more airy. the ingredients are mixed and allowed to brew. then the dough is kneaded again, only manually this process is called the admin panel in

mix the dough to remove from it. yeast produced carbon dioxide and give them an influx of new carbohydrates, and then the baguette. then in the end it will be tastier and more magnificent. and after this dough is put in the refrigerator for a day by the technologist of this bakery, too. everything is strictly on timer dough for a baguette, which is inferior in sales to an extra carved one. here they also cook for 20. however, not hours, but minutes. although the composition of the pier is longer than just one point , it contains flour, water, salt, sugar, food, an additive for volume. that's just behind this fifth ingredient. in fact, hiding a dozen different eshek. you watch our consumer supervision and do not switch, because again there is something to surprise me. how to distinguish

a classic french baguette from cooked on teachers and accelerators, just as she increases. uh, shelf life, what is the secret of the porous crumb and crispy crust, this is exactly how that very crust is formed under the guise of useful quails , they sell their twins, meat, which accumulates toxins, noting the rays of poisoning people, these rabbits will drop in price for me with poisons. how many rabbits can be kept in the country, it turns out 56 kg of pure meat, a natural savings card is 10% cashback on groceries.

don't tell mom and get 10 cashback percent for purchases of products in the savings banquet. the return of dina korzun to her homeland is, first of all, just a part of humanity. i didn't go anywhere. i still live on this planet and our fashionable folk vladislav lisovets baku has always dressed up baku, no one will ever go out into the street in anyhow. what kind of clothes, because you need to show everyone that your life is a success, and it’s important for me to live life brightly , interestingly, cheerfully actively one day today at 14:00 on ntv premiere tomorrow 16:45 on ntv oh, i’m a new nice active gel when your back hurts

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. these comrades will tell cop wars tomorrow at 20:00 on ntv , a person with prolonged anxiety often hears advice. calm down. or, for example, don't be nervous. thanks for the advice. get some sleep easy to say but actually anxiety can be treated avvazol by the end of the first week helps manage anxiety and related anxiety song song afobazol anxiety can and should be treated. find out everything about anxiety on the all-russian portal of the territory of pussy.rf, ingredient. in fact

, a dozen different eshek are hiding. ascorbic acid dyes are enzymes, and now, the most important emulsifier is 481 with it, the dough and without yeast swell in minutes, use them in order to speed up all the technological ones and have time to make mass production, but the crumb of such a foamy baguette is annoyed jonathan is different from real french, like fast food from dishes high kitchens, even a little bit here and grandchildren. i yum softer for you. yes, softer air needs air. dense as foam rubber and bland, alas, but this is what experts say will be any baguette mixed with accelerators, additives can imitate this, but they cannot imitate as 100% as just normal proper fermentation will do. but even if

the dough is aged according to all the rules. it can be ruined with one awkward movement, explains oksana, if you press too hard , the carbon dioxide bubbles will come out and the crumb will be blown away , this happens even to those who mold baguettes by hand, and you don’t have to wait for delicacy from the flow conveyor of a large factory. but the baguette became famous not just for its airy crumb, but for its combination with such an incredibly crispy crust, it turns out the correspondent was surprised. katya quiet, thanks to a completely unexpected detail , they give her a little rest to gain strength and even carefully cover her with a blanket, or rather a piece of a special linen. after all, the secret of a perfect crispy crust lies not only in the composition of the power baguette. well, the fabric on which he rests, before, than to get into the oven is suitable, only 100%

linen. after all, it is this material that does not draw moisture out of the dough. at the same time, it perfectly passes air and gives it a little advice, and this is how the very crust is formed. temperature 270 we give a good park to form a super thin crust, a very porous structure inside and so that it still beautifully opens with such a kind of chain. half an hour more and the baguettes are ready. and this is what a real baguette should look like. and in factories they don’t swaddle and they don’t lisp with baguettes at all. well, first of all, because that there is no time for a change. you need to drink several thousand of them, and, secondly, the naturalness

of research on traditional technologies shortens the shelf life, which contradicts the economic model of bakeries and many stores. large bakeries deliver pastries to shops not just cities, but entire regions, and often even to neighboring regions, sometimes a baguette gets from the oven to the store shelf for 7-8 hours. during this time , of course, it cools down and even begins to get stale, in order to avoid this part loaves are baked, however, not fully prepared. she 95% and instead of packing hot bread faster, semi-trucks, loaves send a freezer and only then they deliver it on special refrigerator trucks to those supermarkets and bakeries in which the bread production process only imitates their employees. it remains only to put the blank in the oven and bake it on those who are the most missing five percent of buyers

feel the aroma of fresh pastries in the windows and see warm loaves. and they don’t even know that the pastries are just fresh out of the oven. but in general, she has many days. learn about this behind the scenes and the closeness of the baguette to traditional recipes can be found in a long composition with many improvers, accelerators , substitutes, we have uh xenolase and hemocellulase. that's right, it just increases the shelf life, and a baguette without additives remains edible for only about 10 hours. you take out this baguette, which has been lying for 4 days already, it is already here. well, here it is already. but the bread, which is prepared without additives and with unique features, in which the original taste can be found in almost every country italian ciabata, russian rye, belarusian drying, but still it was in france that the main and national bread was expressed maximum respect, exactly 30

years ago, they even adopted a special law that generally forbade the baking of baguettes at large factories, so in his homeland jonathan is nostalgic for bakery products, they are purchased only in special baguette, but we have to admit that the baguette in france is half the price than in russia perhaps the main national pride of france has some other main secret that the french are jealous of the whole nation they store, but it is precisely because of the high cost that a baguette in russia has so many replicas, which , however, are not dangerous to health, but is it worth looking for the original and paying more for it everyone decides. itself is a matter of taste, which, as i said, do not argue, if there is something to compare. and now it's time to return to the topic of meat diversity on the shelves. we have already found out that turkey meat, although healthy, is promoted as a superfood. in vain

, the difference between chicken and turkey is minimal , we also found out that the aunt has on the shelves. this no more game and cooks are even happy about it wild duck can’t be used they just fly through cities feed on the garbage dumps of the farm where these birds are grown, however, when choosing a waterfowl , cooks call on remember the duck pitfalls, after all, there should be red meat, if the ducks are light meat, it means either they weren't properly fed, or the booth was sick. and of course, this is white fat. if the fat is yellow, then the duck was lying for this reason , biologists do not advise buying wild quails, it turns out their meat can be soaked taxins from the food that the birds ate eat the seeds they hate. with ingredients that are poisonous, they accumulate in the body of a bird, apparently in fat, however, on the shelves of large stores of migratory quails. no, these birds have long been bred in

captivity, but the farm quail can be poisonous if it is fed antibiotics shortly before it is sent for sale. yes, many farmers claim that quails have an unusually high body temperature, as much as 42 ° and bacteria with viruses die from such heat treatment. this is the cleanest bird, protected from any antibiotics. from all sorts of drunkenness. it’s not clear what kind of chemistry everything is and therefore it’s safe, only the temperature of the chicken body, actually about 42 °, too, and these chickens still get sick, but, because microbes, including dangerous salmonella, die at least at 75, so quails exactly like and other poultry. treat and prevent with medicinal chemistry confirmed by veterinarians for treatment, we use broad-spectrum antibiotics, and in order not to

be afraid and be sure that the meat is not impregnated with preparations valentina set up a farm in her country house. now vladimir vladimirovich that it is possible to breed rabbits and chickens on personal plots it is not difficult to breed rabbits even for such amateurs, as she rejoices valentina , it was much more difficult to figure out whether it is possible to set up such a farm on her plot. buildings. in them you need to look for an indication of animal husbandry or poultry farming, then taking into account all the indentation from the fences and neighbors, you can safely start chickens. rabbits. the fecundity of the latter give offspring six times a year will cover the chores. we have eight rabbits. it turns out 56 kg, pure meat. we multiply by 700 rubles. this is the price in the store for a rabbit. yes, we subtract one and a half thousand for compound feed, and we get 38,000 in 7 months. we can save on

meat, which we will eat all winter. in general, while hunting for something new in the store, it’s better not to forget that you yourself are at the front sight of a marketer. but if you weed out their fiction and know the truth, then diversifying the meat menu is real. and on weekdays monday to friday, watch the most important bright and useful investigations of our consumer supervision on the air of the morning program. the best, don't miss out. once dina korzun regained consciousness, it is very important to say for nothing. once vladislav lisovets cut millions himself, sometimes i sit and think how you are doing it all on a streak. once upon a time

once upon a time once upon a time a television magazine of stories about famous people and significant events in the world of art, culture, and show business. i'm sergey mayorov hello boy. may be a different mechanism for the development of pain is one it doesn’t matter what caused the pain , if there is pentalgin, a universal remedy for various types of pain, thanks to the combined composition , pentalgin acts against pain, wherever it is independent of the causes of its occurrence, pentalgin will do without pain. the main stylist of the country, vladislav lisovets, is 50 years old, but if you count according to the fashion season, then all 100 or the council not only broadcasts to the world the principles of youth of a healthy

lifestyle of beauty, but he himself strictly adheres to them today in the once upon a time project frankly, vladislav's conversation with my colleague denis morozov, and at the age of bath money, the stars of style and in the sense of life. where it is in the area of ​​historical development of moscow , where the sukharevo tower once stood , the locals are accustomed to the cinematic spectacle . in search of either a bouquet of flowers, or adventure. he seemed to deftly slid out of the cellulose film. woody allen on us ranking to add to the city the exotic taste of dolce vita, the lead actor of the soviets. look what i have , my pride is the sixtieth year, the original on the go, brought from england, is in

the community of lambretta lovers, but it is convenient for me to eat them, so it is at home. just for the atmosphere, the material echoes of the past are successfully combined with the fashionable design of a couple of hundred square meters of two-story fox holes . what do close people call vladislav vasilyevich? these vinyl records and this soviet color music are like a reminder of that we all come from childhood. tell me how you met fifty years very well and in the city of sochi heat 31, and a very narrow circle of two girls and two guys was kristina orbakaite ah. we had a wonderfully beautiful evening in a luxurious restaurant in sochi. i drank champagne and looked at the sea. how the ships sailed by. ah.