are you any good at cooking? i am ok. | you any good at cooking? i am 0k.t i'm trying _ you any good at cooking? i am 0k. what i'm trying to _ you any good at cooking? i am 0k. what i'm trying to get _ you any good at cooking? i am 0k. what i'm trying to get to _ you any good at cooking? i am 0k. what i'm trying to get to is - you any good at cooking? i am 0k. what i'm trying to get to is you i what i'm trying to get to is you want to be authentic and do it well, so you must be on a steep learning curve about how you handle yourself in a kitchen. curve about how you handle yourself in a kitchen-— in a kitchen. very much so but we worked with _ in a kitchen. very much so but we worked with chefs _ in a kitchen. very much so but we worked with chefs to _ in a kitchen. very much so but we worked with chefs to help - in a kitchen. very much so but we worked with chefs to help us i in a kitchen. very much so but we worked with chefs to help us out, | in a kitchen. very much so but we i worked with chefs to help us out, so i worked with chefs to help us out, so i

you cook them to burn them? who in their normal mind makes something look so dark and so inedible... ...well, people that know. [carlota] at last! time to eat. at a calcot barbecue, everyone stands around the table because there's definitely a trick to eating them. you grab the inner leaves of the calcot. exactly. -you told me that... -the inner, the inner, that's the word. ...you grab the bottom, and you smash it with your fingers. [pepe raventos] exactly. look at, ahhh! [raventos] and now that it's smoking hot... [jose] you dip it in the you know, i never thought i would like onion this much. [jose] take a look around this table. what do you see? [carlota] family. -[jose] family. -[ines] family, friends. [jose] friends. -[ines] for sure. -people that they are proud of who they are. of where the place they live. longer tables, my friends. yeah? cheers to that. man, this is gonna be a fun trip around spain. hey, family! [speaking spanish] woo-hoo! i feel like you bringing us... ...to the place that you grew up i

but it is slow cooked park marinated in a spicy dish. traditionally served in a taco with pickled red onions. >> look at that. you know it's good when you see pork fat dripping out. i'm going to the award winning restaurant where it is transformed into fine dining. it is run by one of the region's most exciting chefs who makes his using both ancient and modern techniques. hello! nice meeting you. welcome. >> i have heard amazing things about your restaurant. >> he starts with cooking the pork the traditional mayan way, outdoors. >> there was no pork in here. so they brought a special kind of pork. >> this pig is a descendant of the same breed, one of the world's finest hams. >> so now here we just prepare it in a marinade with sour orange. >> i have never seen this orange. >> you know, in mexico city we use lime for everything. but here we use sour orange. >> the spanish brought this gem. here it is mixed with spices from the neighboring caribbean. >> so here we have clove. we have old spice. we have black pepper. we have cinnamon. we ha

they'll never be able to cook. and then by the end of the class, you know that it was really confident about the the abilities in the kitchen that always brings a software formal cold. food is a celebration. these joy in preparing and sharing food that you enjoy growing up. while not always the typical traditional looking african dishes, most about cooking, it's one of vibrancy and local flavor. stylish, it's simple to prepare. now let's not forget that as a celebrity shift, she is something of a food influencer. and the last, the popular one at that the i just came back from sweden's way. i won a comment world cookbook award for my cookbook hosting with the leasing equity. and tonight i'm getting ready to go to the next awards. the big night for connery professionals, and i'm really excited. i think i'm lucky to be working in this industry at as times because now we color professionals, i'm just stuck in the kitchen. they so much more to do then to be in the industry kitchen. so i'm lucky that i did to do some of

charge, edwin heath cook. he was a free black who in 1842 had gotten in a fight with somebody that he was working for a white man and the guy had him arrested on suspicion being a slave. and so he was put in the cook jail. nobody came to claim him because he was free. he didn't have the right paperwork to prove his freedom. and so eventually, sheriff was like, we just have to auction him off. so they had a slave sale. the jail's steps, and nobody came forward. so one of the city fathers bought him for like quarter and gave him his freedom. and it's just this. 1842, right? this is still the very beginnings of chicago. and yet this association that if you are a free laborer or if you are black in this place, you are to being incarcerated. and this is perpetual. it really takes off. during the great migration, we see some of the most arguments for jail expansion after decades of resistance happening after, the chicago riot. right. the sense that because there was not just fear that the riot was going to come into

so in the cook islands, for jacqueline evans and environmental is to help set up the cook islands moraine park. one of the world's largest says it leaves the nation vulnerable. i'm very concerned because actually in the legislation there is no possibility to just decide not to issue a license just because we changed them on and decided to take up a different development option. um, so we could potentially be saved for that. are you worried if you don't go ahead with a mining permit that you'll governments could be sorry. i think our legislation has a safe guides that are in place in terms of our legislation in terms of our regulations to ensure that we are protected as a people. one of the things that we made sure that we mean back on this journey that there are levels of protection both from a legal perspective, from an environmental perspective, but also from a financial perspective that these measures in place to ensure that we operate as with good sound regulatory laws and regulations, if it's not feasible, if it's not viable, then it won't be done. but it's as simple as that. the acr

this inspired me to think, what can we do around cooking? what can i do around cooking?we were able to get a cart. the charlie cart is designed to bring cooking to students in elementary students that has enough gear on it to teach 30 students cooking. so when i saw that, i thought bingo, that's what we're missing. you can do cooking classes in the library, but without a kitchen, it's difficult. to have everything contained on wheels, that's it. i do cooking demonstrations out at the market every third wednesday. i feature a seafood, vegetable, and i show people how 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 kitchens. 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 and make it available that day. >> we handout brochures with the featured recipe on the back. this recipe features mushrooms, and this brochure will bring our public back to the library. >> libraries are about a good time. >> i hi

thisde desire to cook from a global pantry.authenticity and global participation. >> i call myself a card-carrying member. i was born in hong kong. grew up in singapore. had middle school in hong kong. high school in japan. the state sewer university in canada as many places in between so, i travel quite a bit. more importantly, i see myself crossing a lot of national boundaries, but also crossing a lot of cultural boundaries as well as linguistic boundaries when i was 12 and 15 and then of course coming to north america. all along, as you understand, you are, by the way, you will all get very hungry after this talk. [laughter] you know, chinese food as part of my upbringing. along the way, i was, you know, brought into other national food where i live in of course globalization we talk about. so you have hamburger in japan way back. you know. so, that is the kind of thing that i carried myself. i started looking at food as kind of the identity of a lotta people. doing kind of a reverse. i do it the other way around to. here is

the cooks came to the beekeeper andrey afanasv.s they are evil, evil, evil, but i have the kindest, most peace-loving, us no one bites today, let him try, you tell me, then it’s great, tell me why all the houses are multi-colored and every bee remembers its flight and when it flies out, it comes back, and the fact that they are multi-colored is so that the eye is pleased, the soul rejoices the person who comes to me, you know, guys, i still feel sorry for you, the rain has passed, now a bee will fly into the field, into the forest, so let’s quickly move and continue the conversation with the houseman near uli. wow, since we arrived at the apiary, now we’ll take the frame from here, no will bite us now, no, they are kind to me, what type of honey do you have, here i will have two types of honey, this is linden honey and there will be evanchai, yeah, you can try it directly with your finger, just like that, yes, but i needed a big spoon give it to you, it turns out young honey, but it’s still young honey, not ripened , you see, white

, la, la, brighter taste, brighter the mood, with the brand i love to cook.n, like reliable mobile internet belaina for continuous communication with loved ones on your side magnet celebrates birthday don’t forget to give yourself gifts gift birthday in magnet erase win discounts millions of rubles in the app every week why to shirak quist it has 10 times more vegetables than in a regular lapsherak house click to search for the purchase of the apartment of your dreams the largest database of advertisements domlik real estate service number one in terms of the number of advertisements for sale to contractor, you should know this when applying for military service, you receive a number of benefits and guarantees, but there is also something that has no price, to be shoulder to shoulder with comrades, to defend your family and homeland, to fight for a just cause, to gain new knowledge and skills, to become stronger, join the serve contract, he will go to you, he will fly, distances are not a hindrance, to see everything, just call, he will come, try to feed you,

the krishans, cook some food, the krishans are cooked, come and sit down, as they are in me now, and and when i caught it, i got it, i’m already thinking that now you’ll be kind, maybe you’ve got it, tanya, what a relish, in 79 i wrote the first song before it, from then on i started writing, for the sake of everything, i ’ll kiss you and thunder , together we walk with you, and the rain knocks on the pavement, we walk together with you , and the rain knocks on the pavement, so take care of love, it doesn’t happen often, and sometimes it comes in early spring, and withers in the fall, we have been together for years, we have three children, we have six grandchildren, the eldest grandson is 18, and the youngest, one year and nine, three girls, three boys, why not a choir, where the umbilical cord is buried , everything... is drawn there, and the lake attracts everyone, and this generous land attracts everyone. we still have a lot of young people, a lot of children, and in the summer, all the grandchildren gather here, the village comes and sings in children’s voices. of course, the vi

just hanging out at home, i started cooking for friends. my friends really enjoyed my cooking . select another name for slow cooked shredded meat, and brian's is to die for. >> his friends encouraged him to sell his delicious birria and brisket tacos, but instead, he spent two weekends giving them away for free in exchange for mentions on social media. >> i made five or 600 tacos over two weekends. it was a lot of people. after that, it was nonstop. every weekend, it was thousands of tacos done at my house. >> reporter: he did not just cook his antioch home, he actually served customers at tables set up in a tropical themed area around his pool. >> we had some people jump in the pool. >> reporter: you created a restaurant in your backyard? >> yeah, my backyard. oddly, the neighbors were not so happy. someone ended up calling the health department. >> reporter: the health department shut him down. but brian was not the only one doing it, lots of people were making and selling food out of their homes. they just do it as part of the underground economy. so a new law, sadly bill 132

water, and cooked until boiling. drain the foam.er. intia gulongga is participating in such a ritual for the first time and look at the difference between a properly cooked snail and now it’s quite easy to get it, i would say, yes, you can get it from here, you can get it with such a circular movement. today for lunch the famous escargo and intiagu are allowed to cook the food of the gods. this side is more convenient. in paris, now we will try again, upgrading the knowledge and skills of a foreigner, experienced owners notice the potential of an ecuadorian. aphrodite's pearls, the most delicious delicacy is considered not even the snail itself, its caviar... the cost is explained by its great usefulness, it contains more than 36 elements, and this is 10 times higher than what is included in any type of fish, the presenter is lucky here, the owners insist on tasting, they collected each krinka with their own hands, it reminds me a little of the sea, most likely yes, it’s very tasty, after, when they cooked it for me, they also gave

buckwheat, i’m rice i won’t cook, which of you, dear tv viewers , cooks porridge on the alarm clock,ds to be done, set a timer, cook according to the timer, if you overcook the porridge, excessive heat treatment will raise the glycemic index of your porridge, it will raise your sugar level more, and this is the path to insulin resistance, so the first thing is the cooking time , second, if you make buckwheat and pearl barley using butter, milk, add sugar, fruits, this will lead to a high release of insulin, the cereal should be cooked in water, light , what about folk wisdom, you can’t spoil porridge with oil, there is a benefit in this, i’ll tell you, you can really only put oil in porridge, even butter, it will be beneficial if you eat any porridge without fat, you in an hour you will be terribly hungry, you definitely need porridge, well, i will talk about this later, but let me say briefly here, add a little healthy fat, preferably a little protein, yes, and i love buckwheat with lard, am i doing it right, and this wonderful, wonderful, i said it was lard it's a great product for

intyagulong can’t wait to start cooking. how do you cook, what vegetables do you need there?l tell you at once, the best utensils for such a brew - a cast iron cauldron, here it is, in the classic recipe they use at least two types of fish, preferably they are either small or medium-sized carcasses, we have already cut the carp, now the pike, this is the pike, this is the pike, have you ever seen a pike, no, for the first time, we haven’t, the next stage is new secrets, the whole process after boiling should not take more. 20 minutes, otherwise everything is in vain, how long to wait, well, probably 20 minutes, then you still need to add spices, this is also a small secret, so as not to let the guest get bored, the hostess immediately sets the table and shocks the foreigner with this samovar, this is a samovar, in simple terms this is an old antique teapot, you know what a teapot is, well, a long time ago they used teapots like this, it’s purely russian item. intiagulga, with trepidation, pours boiling water, he has never heard of anything like this, he has never seen anythin

this, i know that grandma cooks better than mom, but grandma never cooks something like this, hello,t, please, thank you, friends, hello, hello, hello, hello , girls, oh, well, what are your impressions of rybensk, impressions of will be included in the number of your favorite cities absolutely definitely i will come back here again we will definitely come and we want to treat you to a fluff of three types of fish with confit potatoes wonderful so wow what a beauty the soup is excellent tender very nutritious and i as a doctor will recommend this dish to my patients as for this it’s absolutely just lovely, wonderful healthy food, well done guys, variety of flavors, colors, i liked that they added tomatoes, that several types of fish, if we say attack, of course, the flatbread is from ours local cake from sprouted wheat, we are very glad that the chefs added such an emphasis on our such a feature of the city’s business card, the soup is wonderful, rich, tasty baked potato, it was also interesting, and the child ate fish for the first time, tried it for the first time but i liked it be

me how to cook the chili.ure between two cultures. the mexican one and the spanish. >> yet another of veracruz's culinary gifts to the world, the famous jalapeno originated here in jalapa. 60 miles inland from the port, the capital city is nestled in lush, fertile landscape. jalapeno peppers have been cultivated here since the time of the aztecs. >> just eat. >> just dig in? >> just eat. >> what's inside of it? what's the filling? >> it's many ingredients. it's tomato, it's rice. >> mm. >> i know this is beautiful because it's a traditional way. but i'm going to introduce you to my version. >> i don't know if you can top dona rosie's, i don't know. >> to create a modern of version, we need a suitably modern space. the vibe is stripped back and simple. i suspect the food will be anything but. >> this is what's going to go insidehe chili? >> yes, inside the chili. >> he explores different african influences like fried plat taken. >> raisins, that's very spanish. >> he combines with capers and herbs for the filli

i cooked snails, but with numbers.need to put your snail in the center, in the center on the five, yes, and we’ll wait, now we can turn on the music and we’ll wait to see which snail gets there first. snail. is popular in england, thousands of people come there every year, and 300 coaches train their players all year round. having said goodbye to the hospitable hosts, intiagu continues to recognize belarus, the country port of five seas. the history of your country is knowledge that gives the answer to three most important questions: where are we from, why are we the way we are and... how do we, based on our historical experience, build our strategy for the future. you need to be careful about the news you consume, stration avoids digital fast food, and if some news makes you overly emotional and wants to do something, you are most likely being manipulated. we never threatened anyone. belarus is a man of compromise, but before pores. we don't want war, we always want to maintain peace. and we will not allow anyone, wit

and you cooks, but you can’t touch what they’re cooking, you can just show them and nothing, he won’esult, so today, tomorrow, you know, lord, the day after tomorrow, everything, well, something will work out. my opinion is the same, that only with your own hands can you make your way, so to speak, your head is important, yes, no, of course , you need to think, but the fact is that i’m also trying to get somewhere, i used to try to get on tv , now they have started to invite me on tv more or less and so on further and so on, but from my family , no one is a media person, and most often my parents and relatives, although we have six people in total, they are shy. my children, looking at me the other way around now, i have a son who is 11 years old, he is in the sixth grade there, he is always the leader at school, for example, well, most often they call and he leads everything, there for first-graders, for second-graders, in general, my children have become more sociable looking at me, i think this is cool, this is cool, but i have always been eager for everything - they realized that

they're cooked, pre-cooked. [ speaking in foreign language ] >> look at how beautiful that is. [ speakingoreign language ] >> that's the best one i've had. that is delicious. >> it's so addictive, it's like eating candy. you just can't stop, it's so crispy. [ speaking in foreign language ] >> this dish tells a story. it has survived the darkest of times and links us to a past that was almost wiped out. to me, it's a type of historical monument in italian cooking. now beloved by everyone and proudly embraced by the entire city. >>> it's my last night in rome. during my time here, i've learned that above all else, food in italy is about who you are and where you're from. but where does that leave you if you're an outsider? i've come to bistro 64, a restaurant that has won a michelin star for serving up some of the best italian food in the city. the surprising thing is that the chef is an out of towner. and no, he's not from naples, or even milan. he's from japan. [ speaking in foreign language ] >> stanley. >> kotaro, nice to meet you. >> pleasure, nice to meet you too. >> kotaro noda was l

only one of my chinese restaurant owners was previously a cook.body else was not even close to a kitchen. that is how the survival that the chinese restaurants allow immigrants into a new country to survive and grow their family and become citizens. anya: what the original question is, why do we cling to dishes that we think express our identity? globalization gets more intense, we have complicated identities. i was born in the soviet union, but i am jewish, i immigrated, i have an apartment in istanbul. one has a liquid modernity, this this cosmopolitan sense of oneself, and no with digital normalization, you see these little diasporas all over the world, but at the same time we have this intense urge to connect food to place, and food is the most visceral and immediate expression of something. of home, whatever that home might be. a family, table, but i would also argue food has a lot of commercial value, and identity has a lot of commercial value. think about it. a lot of these protectionist mechanisms started in the 1990's with neoliberal glob

. >> and at the same time, i cook the pasta. >> and he is a chef, a historian, dj, who will cook thelian food and spins records. his stage name is don pasta. >> i've seen some of this stuff. >> yeah, it is really fantastic. i was pretending to the audience that i didn't know. >> and it is really great. >> reporter: he has promised me the greatest dish of spaghetti carbonara that i have ever tasted. he tells me why it matters so much to him. >> and i realized that the italian food is the popular food. and it is the normal people or the working class people that eat well and because the working class people will create the roots of the italian food. >> yes. >> and today, we may think of a bowl of pasta as the ultimate comfort food. but there is a distinctly uncomfortable history of the italians that are fighting the oppression through pasta. in the early 1930s, imposing the import bans on malnutrition and a lack, which will raise the process of italian table with no pasta. in typical style, rather than lifting the import bans, he tried to convince the italians that eating pasta would m

i've never been a cook, but here, go ahead and come up with a new dish.three parts, carefully place it on our tomatoes, chop fresh dill, sprinkle on top, a small improvised dish from a motorcyclist admiring pripyat is ready. here it is pripyat polesian caprese turned out, give me some time, i ’ll prepare you a teramisa from turov mascarpone. all the ingredients were used, there were cucumbers left, why cucumbers, you ask me, that’s why, by the way, you can rent a room in a floating hotel with or without a trip along the river, but if you don’t suffer from seasickness, be sure to swim, there’s such fishing in pripyat, and the chef will then cook you some fish soup, what a cruise ship is, it’s behind me, and they walk around pripyat, and it’s a lot of fun there. who do you love, time on the ancient turovskaya flew by deliciously and unnoticed, a meaningful chapter of poleska chronicles turned out, i recommend it, for those who are interested in religious history, turov will be a place... very interesting, it was called the second jerusalem by wenner, previo

once you've paid the result starts cooking. it mixes the pre costs and pre cooks ingredients together and heat them up. 5 minutes later dennis of i think it's fantastic. i'm very surprised about how to see it is that they can come to quite good. the noodles could a quick longer, but that's a matter of fine tuning. the machine of, of fine tuning is good. it is okay. it's okay. it's not like a restaurant law, but it's way better than your class of campaigns and continue. this can be really compared with the can team. so it's, and it's freshly made. so i think it's even better because it's not, you know, boiling and this uh, preparation of pants. the result was developed by berlin based style shop. h makes founder manual kind of while i was involved with food delivery service for dora. and got the idea from the big shortage of workers in the restaurant industry using it again. so we see it more as a supplement to the normal campaign at line, just to take some of the load all the guns because one of the all, but we have lots of dem

if she cooks well, who is she?e the cook cooks well, you said it correctly , but this is a general pit, this is for everyone, 850 points, letter, letter - in victor, yes, well, take my gifts to the studio, please. what is this? this is a cake, my daughter, ksenia, came up with it. could she come out and tell me where ksenia is? what is this? this is a cake, it is made of chocolate sponge cake, soaked in chocolate cream. and with cherry filling with spices, but excuse me, but why a hammer? but you need a hammer to break it and the shell inside will be a surprise, it’s a pity, oh, i’m sorry too, listen, i’m sorry, yeah, i need more, more, more, more, here, here, here, here. oh, my eyes flew away, she came up with it all, bravo! but, but if you did this, yes, that means you are real , and the letter is 450 points, the letter, the letter r, open, in addition to vladimir, kseniy, my niece, ekaterina, also came with me, she does rhythmic gymnastics. 1.0 points on the reel, letter, letter p, open, one letter, yes, thousan

too, well then next time you cook, because i have a lot of work today, agreed , deal.tions between the past, present and future, when they themselves made this these slimy payas, look, i like this revenge better, because i mowed the grass on a tractor, like at my house, oh, i always did this with my dad, so, cool, i chopped wood too, and i dug cart, i want to chop some more. but you can stay here, you have a job, i think it must be said then, but it seems to me that today we had a wonderful day, i agree, i agree, i wonder what we are waiting for next, where will we go? i'm also interested, if anything. according to various estimates, about one and a half million belarusians live in different parts of the world, and of course, they remember their homeland , indeed, they want to come here, and i would say this is like a two-way process, because belarus cares about its compatriots , always remembers, supports them, but belarusians want to come to their homeland, to belarus, to show how they preserve belarusianness, develop belarusian culture, far beyond the borders of...

when you cook, you use all 5 senses. it 1st one, you see what you're cooking one, you taste and smell what you're okay cool. when you feel the product is really hard or soft, this movies is as hard as as, and those are capabilities. no robot currently possesses opportunity. what kind of what type of test? something else the robot likes, social skills. machine can make a quick bite to eat. that contains nothing more. the classic on the class, the can team as we know it in germany will stay. there will always be this meeting place here. it's about much more than just the food. yeah. so people want to meet and see each other in that technology is still in its infancy. and if you use, however, it may be quite normal for machines to cook for us. of staying with the topic of high performance machines. the car you see behind me is one of the fastest vehicles in the world. it reach us more than 400 kilometers an hour. so it's way too fast to drive on the highway. except if you're in germany, more than half of all german highways

the ladies of qasimabadia were good cooks . cooks came from qasimabad. they used to come from his work, he also had a good cook , the group changed month by month , the young men did the procurement work, because usually from 0 to 10, the food was with us. we used to see that there is a part where the sisters prepare onions and potatoes for the stew some of our sisters are frying onions, they are cleaning and chopping vegetables , and they are cleaning rice in that part of the warehouse. these will be ready by 5:00 pm . the rice dishes are soaked. they soak the rice. from 10:00 to 12:00 at night, how many people have a night pass? from 12:00 p.m. to 3:00 a.m. , we have another night pass. the food is ready all morning, they start to take food until 2 in the afternoon, they take food, once the ghee is correct. we had done it, then we had turned it off in the morning when we woke up when we wanted to collect the food , we increased the flame and it was hard under the stuffing. at home, we don't burn anything at once, why are you so upset? he comforted me a

, i worked as a cook, i had no education, i cooked at home for myself and my relatives. well, what acquaintancesening a restaurant, and i simply asked him to help me one summer , after all these events, well, i agreed, helped, helped, he says i need work, i'm like that, well, well, i was thinking of working as a waiter, because i'm more sociable, and i wanted some kind of communication with people and i didn't want to sit at home, i'm like that i can be a waiter, he's a cook in the kitchen, i say, well, damn it, we have to fight, and he and i, he was a cook, he pulled me up a little somewhere. we worked, worked, and already worked all the time, i was there and sushi yolo after yolo, salads are different there , udon, well, i don’t know, anything, traditional cuisine, somehow everything turned out very easily, i cooked, everyone liked it, i liked it , i don’t know, i liked this job, i don’t cook for myself there at all, like, this is an exception, i can order delivery or something else, for someone, for someone i try, well, it's always somehow like that in life, that i can somehow score on myself

now we will cook madagasque beef.y in oil until crispy, cut the second part of the meat and fry in pieces, be sure to add ginger and garlic, this will be the main note, after frying we combine two types of meat, serve it with baked pumpkin and rice, i’ll also add chicken soup to the table, operator want soup, want soup, i’ll tell you the last time, well, doesn’t he want it? whatever you want, silence, or silence, a sign of consent, you, i don’t understand you anymore, you want me to try it first, maybe it’s delicious. amazing soup , i'll give it all to you, i love you very much, the taste is like ordinary chicken broth, but it has some unusual, for me sweetish aftertaste, always in the traditional cuisine of madagascar sweet taste predominates, sweetness is present everywhere, in soup, in fish, in meat. you can cook such meat at home, but you are unlikely to see an oven in the house of the malagasy people, this is what the local people call it, they cook here either on wood or on coals, the madagascar authorities trie

there is literally no time to cook in the kitchen.plant and potatoes, then minced meat with vegetables and herbs. each layer is complemented with salty hard cheese - kefalotiri. they can cook real moussaka only in greece; in some places they make similar versions. for example, in the east it is served without bechamel sauce, but the secret of real moussaka is in it, this classic recipe was created in 1930, according to it the filling is supposed to be made from sunflower oil, flour, condensed milk without sugar and nutmeg, serving size and fat content it’s impressive, here’s a piece, you can see how generously they put in both the minced meat and the bechamel. bon appetit, of course, very cozy, homemade, aromatic, tender, casserole, satisfying, but you yourself saw how much oil is added to it, what is interesting about this, our nutritionists will say , in terms of calorie content, a serving of moussaka is approximately the same as a large burger, no less than 600 kilocalories, and we have another popular heavyweight dish, made from s

your hands, we can make a delicious sauce, well, matzo, i didn’t even imagine that a frying pan could cook deliciously, i also really like about salzaverda, that although it looks like pesta, it’s everything equally brighter, in some places even slightly vigorous, here... with sweet potatoes with meat, and very good, yes, yes, i want to try more red, red sauces, like any barbecue, yes, here’s the charge. summer mood, freshness of tomatoes, all other ingredients combine very well, very it turned out delicious, but of course the meat, then chin-chin, why not, anthony, you, it was very pleasant, i adore st. petersburg, for me this city... like a point of contact between two worlds that are dear to me, the city lives and speaks russian and looks, well, italian , so i have many reasons to feel at home here . in the 19th century, one of my compatriots said: st. petersburg with its magnificent architecture, with its historical appearance, reflected in the waters of the neva, creates a dream, but this is a dream in which you can live, and your friend federic would add, in which you can live, eat d

ryazhenka, have you already thought approximately what you will cook, no at all, you and i will go towill definitely find something there and prepare everything from local products, i definitely want to use something from milk, this i just decided 100% for myself, well, there’s absolutely no way without this, but let’s see on the spot, vologda is a small but famous city, its fame rests on three pillars, vologda oil, vologda lace and vologda songs. which will soon celebrate its fiftieth anniversary, vologda itself is the same age as moscow, it has a rich history, there will be something to do as a chef, well, hello vologda, the city is very beautiful, in fact, i noticed this even at the entrance, i want to know as much as possible about traditions, about products, they'll tell us all about it now, let's go, local guides are great patriots of the city; a real history lesson awaits the chefs. in 1565 , ivan vasilyevich the terrible came here, stood on that high bank of the river, admired the city and said: “i’m staying, but i gave the task to beat the heels.” what does it mean? this mean

you and i have already obtained food, uh-huh, now we need to cook it, to cook you need to make a firefor us, i agree, we worked hard, i hope everything worked out for tameria, because i’m really hungry. you can’t imagine how much i love potato pancakes, but i’ve never cooked them before and haven’t even tried them at the window, but they’ll probably taste better, i love cooking arepas, this is the national dish of venezuela, but made from corn flour, the process is similar to adraniks, but you can put them inside, which is convenient, except for sweets , sweets are not... i’m ready to try where to start, of course, with potato pancakes, yeah, come on, this is my favorite dish, i’m comfortable with my hands, not i know why. it ’s just very tasty, just by the way, i can cook too, well then next time you cook, because i worked a lot today, agreed, agreed. sacares, what did you like most today? when we were in the park, i liked these museums the most, where slimy belts, because i saw there the connections between the past, present and future , when they themselves made these slimy payas,

it has no legal rights to so in the cook islands. but jacqueline evans and environmental list to help set up the cook islands moraine pox. one of the world's largest says it leaves the nation vulnerable. i'm very concerned because actually in the legislation there is no possibility to just decide not to issue a license just because we changed them on and decided to take up a different development option. and so we could potentially be saved for that. are you worried if you don't go ahead with a mining permit that you'll governments could be sorry. and i think our legislation has a safe guides that are in place in terms of our legislation in terms of our regulations to ensure that we are protected as a people, one of the things that we made sure that we mean back on this journey that there are levels of protection both from a legal perspective, from an environmental perspective, but also from a financial perspective that these measures in place to ensure that we operate as with good sound regulatory laws and regulations. if it's not f

thanks, jackie. james cook. a quick question,, a - james cook.ook. a quick question,, a follow-up on what connor- james cook. a quick question,, a follow-up on what connor was i james cook. a quick question,, a - follow-up on what connor was saying, follow—up on what connor was saying, i follow—up on what connor was saying, i understand _ follow—up on what connor was saying, i understand what you're that evacuations are under way, nobody in tannadice _ evacuations are under way, nobody in tannadice knew anything about evacuations including properties that were flooded last time as of half an— that were flooded last time as of half an hour ago, so do you anticipate _ half an hour ago, so do you anticipate that these evacuations will continue beyond 6pm, while the red weather alert is in force, people — red weather alert is in force, people will still be being evacuated from their homes? that's the first question— from their homes? that's the first question because there is an added risk to— question because there is an added risk to that — questio

tell us what we will cook with you today.akfast is quite hearty; today we will cook lasagna with pumpkin and spinach. quite unusual, but i think sometimes you can treat yourself. let's get started. come on for the lasagna. first turn, prepare a special dough, for the filling you will need 350 g of minced beef, pumpkin, 200 g of tomatoes in their own juice, a little olive oil, onions, 100 g of cheese, we have mozzarella, a pot of spinach and a few cloves of garlic. for bechamel sauce, prepare a glass of low-fat milk, a tablespoon of butter, oatmeal and a pinch of ground nutmeg . let's send it. this ship is on a long voyage, where do we start with you? then you take care of the pumpkin, cut it into small pieces, add some olive oil and everything stir, marinate in this way, uh-huh, and then i’ll start preparing the bechamel sauce, come on and tell me about your ideal morning? well, my ideal morning is extremely rare, because you are always in a hurry to get ready, when you get up, it’s no longer perfect. morning, in general, i l