and when you want to cook, bake in the oven until cooked.epare this dish, cut the cabbage into steaks salt , pepper and fry in vegetable oil with meat on both sides. we also cut into steaks salt pepper and lightly fry the cabbage on both sides in vegetable oil, put sour cream on a baking sheet, mix with mustard, grease the cabbage steaks with it, place the meat and tomato slices on top, bake for 30 minutes, sprinkle the dish with grated cheese, bake more 5 minutes until cheese is melted. today i will show you how to beautifully photograph food using a camera and a mobile phone camera. today i will use repetition and pattern composition and shoot tangerines. so let's start creating the composition. i will use a reflective tray like this to make the photo cozier and fill the tray with craft paper. here is such a cut with shavings neatly distributed over the entire surface. and i will post tangerines. the compositional technique of repetitions and patterns lies in the fact that we expose the same objects in the frame. they can be the same size,

jazz: he loved to cook. he cooked with love. he balance all the food that no one never can do that in the world. i can say that. when tui pass away, people thought without tui the food is not gonna be the same. but in the other way, a lot of people love me come to support. man: tui was a special person. this is our family reunion gathering, you know. we're gonna try to evoke his spirit into the universe. he's like an uncle. he's like an uncle. he's like an uncle to everyone. and...he's like...tui was just a very, very kind beautiful soul. man: he created a restaurant institution, right. thai food's been in america since 1966, but there are a handful of restaurants that will be remembered in 20 or 50 or 100 years, and he created one of those restaurants. roy: he definitely moved it into another stratosphere. i think it was a combination of a relationship with a lot of things: definitely jonathan gold; the courageousness and the vision of jazz and himself to cook the food that they wanted to eat and that they grew up eatin their,

i like cooking-— stop my cooking. i like cooking. stop my cooking. i like cookinu. ., cooking.? never retire! - the author and illustrator raymond briggs, best known for the snowman, has died. he was 88. in a statement, his family said he'd lived a rich and full life and had treasured drawings sent to him by fans, in particular children, who'd been inspired by his work. our arts correspondent david sillito looks back at his life. it's become part of christmas — the story of a snowman who comes to life. magical, heart—warming, and at the end, the snowman melts. # we're walking in the air... a very raymond briggs twist. he was a children's author who was never writing for children. i don't think about what children want. you get an idea and you just do it. you don't think, "oh, children of 10 won't want this," or... you don't think like that at all. you don't think about the audience. couldn't possibly. it was his father christmas that was raymond briggs' breakthrough, but this was no jovial gift—bearer. this father christmas moaned, swore and drankjust a bit too much. the bogeym

this is cooking by microwave, cooking without heat.et the cooking kitchen of the receiving laboratory, limited in space and the time that the personnel can devote to planning meals is designed primarily for the rapid heating of previously prepared cuisines. particularly frozen food. the modern miracle of microwave ovens are here coupled with the advances made in modern frozen food technology. the foods consumed here are the results of extensive recipe development and research over the past two years in ultramodern test kitchens. these foods meet or exceed the high standards of polity and. he sat by the manned spacecraft center and have been selected for taste appeal by astronauts and panels of food experts. in short, for those like the astronauts in the receiving laboratory who must have quality food prepared at maximum speed there is now the perfect marriage as in this demonstration between the freezer and microwave courts ovens. such frozen foods as soups, vegetables and these scalloped apples piping hot and ready to serve in a few s

when i was cooking at quince as a line cook, you know, you kind of have your own utensils as a cook. when you start to use someone else's sometimes and you're like, "oh, where'd you get that?" and a lot of people-- everyone kept saying, like "oh, i got that at wok shop." tane: when i first came to chinatown, san francisco, i didn't even think of a wok shop. i opened a gift store because we were arting to trade with china. when president nixon went to china and they talked about his ten-course dinner that was just a scrumptious dinner and how they could serve it hot to all the dignitaries, everybody was very inquisitive, and they said that all this was cooked in woks, so there was a big interest in woks. dunlop: stir fry relies on what the chinese call [speaks foreign language], which is literally fire and waiting, fire and timing, and what they mean that is a kind of intuitive control of heat. you've often got food rapidly going-- ingredients going into the wok in succession, and you just have to have almost, like, a sixth sense of when something is ready. brandon: western or french-

well, yes , but he when he cooks, he devotes himself only to this the process is love, and when i cookking, oh yes, there is still something to be done there 50 that is, it is a few things, you scatter yourself on such things , for you it is work every day, and for him, it is i like to do it well, it is nice, i like it and there are women who are not careful, but i do it because, well, they have to be forced to do so, because this is such a society, we have already found ourselves in such a virtual kitchen. we have already started cooking something there, and there, uh, only let's clean the beets, and i, for example, potatoes. i hate cleaning beets well, i'll give you such a bomb secrets well, why learn and what can you say, well, yes , simply, if you give a reason why are you doing this, i mean, any moment in which you are unhappy, you must make it so that there is no point in cleaning it, if there was any point, if you are a banana , you can to eat, but it will be astringent, but if you bake it, you can eat it, well, that’s how you know how i get a grand piano from the bushes , i so

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 h

we are cooks.an bake something there, well, there are many variations and in the end it takes 3 months. clear. it's also a gym. it is clear that these are all pools, all the affairs of zazheevsky. and yes for 3 months 20 kg. but as soon as achieved this result. by the way, they also met me on the street and said. well, you don't have any diseases there. i say, no, i seem to be, but you were better then when you were, when you were a little bit. yes, i say, guys, wait, i say, this is my choice. i so wanted. but uh, of course, everything always comes back we want, and again, or rather, we don’t want it, but, unfortunately or fortunately , it comes back someone jumps on a wide bone. uh, someone there someone else on something, yes, that is. six months later i got 10 more came back here kg. yes , but i think it's still needed by the body. this is crazy stress. that is for 3 months such period. he experienced awesome stress, and he is still yes, understandable with my effort. i was there, uh, ate, again

he found out that they were cooking, and he put ovens up there, they would just cook up there. make their lunch up there. >> really? >> supposedly. >> money was tight on our year abroad, so our family lived in less grander than this. >> this is a lot cleaner than it used to be. >> very clean. >> just north of the city center, in this building, not the whole thing you understand. >> so, our apartment was those for windows. >> that was us on the end, there, right? >> yeah. it was nice. >> you had never traveled? >> no. my parents, mom and pop said why are you going? >> your parents, who came from italy. >> yeah. didn't want you to go to italy? >> right. it worked out. >> everybody ended up. i can for sculpture, so did joan with all the food. >> right. >> it changed everything. >> it changed everything for me, certainly. >> while my father was studying art, my mom was studying something just as beautiful. the local cuisine. >> one of these, because it is so big? >> a little more. a little more. i didn't know how to cook when we got married. didn't know how to boil water. >> while

they just cook.or them it’s not a routine for women for a woman ? you're like that, i don't want to. you have to cook, be a woman, and that's all you say. well, no, you're sabotaging this food, but as they say to a man, if you want, sometimes come and they cook, and men are like that . one dish was prepared in a week and it was so cool if every day they have outlived their family, i want to say that my husband cooks a million times tastier than me, but a million times less often. well, yes, but when he cooks, he devotes himself only to this process, it's love, and when i cook, yes, and i start cooking, oh yes there's still something to be done there, it's the fiftieth. i mean, that's a few of you splurging on such things. for you, every day is work, but for him, it's i like to do it. well, it's nice to do. and there are women who hate it, but i do it. because well , they have to be forced to do that because we are already such a society we found ourselves in such a virtual kitchen. we already started

well, when they order, the order comes, they cook it there for 5-10 minutes , it cooks everything freshocal language is nowhere here, not in everyday life, not even more so at work. well, you understand that you have arrived there in another country. what? what? the complexity of situations, polish employers try to go to the meeting as much as possible, says oleg, who started from scratch in poland 10 years ago, and today has a whole chain of coffee shops and has employed a dozen ukrainian women in the last six months. in addition to humanitarian aid, they sent in ukraine, the same way. we have vacancies in the kitchen, and accordingly, knowledge of the polish language and the situation is not required, let’s say people who had experience in gastronomy in ukraine, or, to be honest, they just know how to cook, like most of our ukrainian women, so it was much easier, accordingly take them to work in the amount of earnings of our people, they try not to offend , they pay no less than the poles, we pay them by the hour , yes, and accordingly, in a monthly perspective, if a person works ever

this inspired me to think, what can we do around cooking? what can i do around cooking?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 hired a former che

there always will be a need for someone to cook food.it's the most blue-collar, humbling job you can have. you know, chefs get glamorized, but at the end of the day, i have the same job that the woman that makes food in mexico for a family of six, that cleans their house, and is also their caretaker. she does the same thing that i do. she makes people happy with what she makes. you know, i'm a cook before i'm a chef, i'm a mom before i'm a chef. troy: just the voice that she gives for females in the kitchen, too. i mean, we don't have very many female-led kitchens. it's been a boys' club for far too long. you want females telling their own food story, you want, you know, people of color, you want people of all kinds of ethnicities, you know, telling their original stories, and that's what claudette's doing. that story is important because it's our story. claudette: i think the best thng that we, as chefs, can do is invoke memories or remind people of things in their life. best compliments i have ever gotten is, "this reminds me of my gra

i like the ones my grandmother poltava used to cook . so i'm kind of cooking, and there were some difficultiesed this story so that it would be included in the list of intangible heritage of unesco, someone resisted there, someone wrote a lot of work, it was like when you come to a bank and they tell you to fill it out or something there, well, somewhere you come to a state authority and they tell you, well, it's filled and you're like that, it's just yours. it would be difficult, which team did it, my team, she was there a little bit about it, it's a very difficult topic, but you don't have to in ukraine, you don't have to prove everything to anyone, and that's how you you say all the things that are actually one of the unifying things. so, are you for borscht or against everyone? well , here people can speak. there, someone can speak in different languages, but they say barrels. well, obviously, it's some kind of very cool, so there were no problems, there was a problem. there was a problem if there was no full-scale invasion, the problem was that later you russians would lobby and pay bribe

i have such a profession assistant cook.le bit and eight grandma then from above that's how we sent it. already fried and blooming brisket, diced into cubes in this case, onion. we salted the brisket. onion er, we will not add salt now, when we send the carrot we will bring everything to taste. for now, we need to get ready. the spices will be divided, uh, for the grandmother. we've got a stalk of celery that you cut nicely, so and nutmeg. it will be a great combination. in my opinion, we will season the brisket with juniper and coriander. dill vartan while i cook, uh, spices grind them a little. i want to talk about nutmeg since ancient times , this spice has been known, but its time was considered. she is one of the most expensive spices. and by the way, arab merchants who brought it from java and india and their profit was about 1.000%. this is a profit that only very rich , very wealthy people could afford, but it’s not even a matter of special taste qualities of nutmeg , and nutmeg arrest was considered the strongest au

and what should be cooked with this fragrant herb?ace paints andrey norkin, a wonderful, sweet, wonderful person. andrey norkin meeting place. let's throw in a fan. we are peaceful fluffy usa this is a translation of the arrow, let's go. we will introduce more anti-sans. and if you want to scare anyone at this point, we have something dropped backstage. the meeting place is again in the place of the other with monday 14:00 on ntv ozon is represented by a man who turns prices into even more favorable ones for owners. new banking, ozontes millions of products at discounted prices every day. open additional discounts. open the ozonta in the ozon application gel from corns and corns and drank pro for 259 rubles. whatever the headache is, strong, throbbing or monotonous, sharp or growing, navigating the three components enhance each other's actions against spasm and more navigate, no matter how the head hurts. collect the entire collection barbie dolls with surprises from the party series and enchantimals game sets with up to 50% discounts

it's something inside my heart from the lord that i love to cook. landa: i think for her it's really kind of, like, a primal thing, food and cooking and part of what helps her survive. kiswani: wheneem's first ened i doors, didn't start out with us just being able to come together, enjoy a man'oushe, be in communi. it was a little more difficult than that. assil: i woke up one morning, and our yelp account had 700 one-star reviews. people from all over the world were trying to attack my bakery. another time in my life where when i assert my identity i have to be scared again. woman: we are nostanding around and letting this hate take over. different woman: do not. do not patron this cafe, please. this is horrible. man: i can't be 5 enemies of something. kiswani: on a regular basis, racists started to come show up at her business and try to disrupt people from coming in. woman: ...this hate take over. reporter: protesters are calling on an east bay bakery to take down a mural. kiswani: she had a mural of rasmea odeh, an elderly palestinian refugee wo

cooks.essary to make an extractor hood and take a shelf of frying pans frying pan put on the stove began to cook in any room. it consumes very little electricity and is easy to clean, but the only feature. this, of course, is a dish magnet, so it is easy to check if it sticks, then it fits. we add the onion, it came to the fish, we start slicing, cut into small pieces and fry the chips, because this is like an extension of the cook's hand. you can still take something hot, put it away, the potatoes are ready. we put it on the table. the fish is also ready. we are her not ready to cook. we will still bake in a real oven, which has a steam function, combined heat-steam supply, this is generally an indispensable thing. well, plus it is that it washes itself, washing liquid is poured. the hour mode is turned on, i will help myself, when everything is properly organized for the cook, we have a dish at the exit, it turns out very quickly. guest room to accommodate the patio to create the effect of

ha ha fu cooking our technology here is the skin.has the same shape to keep its shape and it has very good gelling properties, of course, so that our roll turns out to be dense and beautiful on the cut, so we begin to open it. uh-huh. for this, we need such a large, let's say, long knife, what should i do? look first. we need to prepare for passerovka. i am now marinating the meat. and you, please, these three carrots. these three, but these thick ones will be cut raw. well, i think, here are the housewives, who, uh, nevertheless decided to spare no time and their efforts and try to cook . yes, she just unfolds this book herself. uh-huh. yes , this is one page, so now, knowing that this page is already ready to be folded. so we'll open this thick part and once again open it now, then you happen to. ready is such a roll often means, if the wedding, what is there , uh, where st. petersburg came for a year, and that’s all for me or here’s a creature, so you cook, call out krabi, yes, i also have a ditty for this. come on, here i used to

and you and i have to cook an appetizer.ry sense, firstly, we will dispose of, what was left yesterday, for example, with me. true, yesterday there were guests and there was a rizot, it happens that either one of the guests did not come, it happens, it happens for everyone for good reasons, it happens that i cooked too much or well, everyone is on a diet, but everyone is afraid, that just about these you know a plate of arizonta risotto, of course, this is such a food that i adore it and i always cook a lot. why do i cook a lot, first, the next day. i really love. these here are called riza, al somersaults. it is usually made in italy from milanese rhizota. that is, saffron turns out perfect from any cut. then i adore aranches, exactly what we are going to cook now, and before they were such balls that are similar. why such oranges? these balls look like small oranges. the only thing that we need with you for limitation is that the result should be completely cooled down, that is, with grief. this will not work, and then eve

i think we used to cook it in our own house.beet juice. we will pour the mixture into our dishes and it is ready. well, that is, such a summer cold borscht, do you not only eat it in the summer, or do you not eat it outside our film set , ice, it will be cold borscht, now it’s just borscht, it’s just that when you say borscht, you expect boiled borscht, it’s not boiled borscht, what is it good for okay, so now we will put it here on plates, what do you advise us to eat it with or is it self- sufficient, donuts are probably enough here with garlic, they are not very suitable in this restaurant of yours, borscht with plum lihar, yes, with the word jam, it is actually very tasty, and by chance i send you greetings from my boy, what a fan of this borscht, oh, and boy, hello, i guess we'll cut it out later, but just so you know that there are fans of your lovage and found it guys, i think that's cool, then let's say that there is borscht, and soon there will be lovage i will live here in general, i have a good time, that’s why you wi

today, it's great leaves that stuff with rice, a staple of turkish cooking. tiny cooking is not at all easy. it takes dexterity, and a lot of patience. bands in mute zillow got sick than getting the biggest worries, whether the rest of people work done well, i yup, them, yes, it looks very nice. all the ingredients are there, but a small candle may not be hot enough. full of the oven may not have cooked it and you make it small. she'll live in it. oh, in the end it may not look like the real. thank you. puzzles, goodness on the bends them. yeah, i believe the least in the, on the demand. venus, the stuffed grape leaves are weighted with a bowl, so they don't open. then they simmer in a cupboard pot, just like a normal portion on the send them fly good is gonna make. we also experiment with dishes from the world over to improve our recipes as i could plan with them. we get a lot of requests from our followers, kenya, and for example, italian spaghetti and spanish tortilla requested a lot took so to leo. so we want to show how these recipes can also be made in our tiny turkish kitchen. s

i don’t just know what we will cook, but i also know how we will cook , share recipes, dishes that yourily will definitely like. today we will have a fish on the table for tomorrow. we have salmon. and in addition to fish, we will have chips, and the recipe is simple and i think it will turn out very tasty. strong male hands are definitely needed here. in the mouth, we will analyze all the intricacies of their preparation.

we always cook tasty from the soul, bro. well , of course, you know what we will cook today. just know what we will cook, but i also know how we will cook, share recipes, dishes that your whole family will definitely like. today we will have a fish on the table for tomorrow. we have salmon and in addition to fish we will have chips, and this recipe is easy to prepare and i think it will be very tasty. here, strong male hands of vortans are definitely needed, we will analyze all the subtleties of their preparation. need to cut back sides of the stalk. so that you cut into steaks to the stalk, and throw the stalk out and tell. how to choose the right vegetables and fruits signs of good apples fruit without damage and no traces of parasites on apples no dark spots aroma can be felt even through the skin watch culinary programs on our tv channel. the harsh natural richness of belarus, you can prostrate on your knees, here is a spherical lake below the neck of god's wok, it is called the lake tore off the wild neck with its rips and the cell predicts a wolf in lake maya the shape

give the command let's go, let's go to cook too.e will serve cod shami, but in honor of the fact that you have arrived. we'll add a little italian touch then let's go. come on, come on, yeah, let's get the freshest cod. here. here, she is directly caught fucking cod in flour. pour vegetable oil on the brazier and lay out the fish works well when you have a great helper, especially the details. count the cod we have podzolotilsya. we remove it in the same fragrant fry fish oil, onions and carrots. that's just the firewood must be added very weak. today i am her assistant in the kitchen and assistant at the fire. well done. and more italians came, just about italy, i remember, you promised italian. okay, let's add some rice. pour the fish broth beauty. eh, that's the italian note. this is teriberian risotto, but now you know how reset is done here to please your italian guests? you said that you come there, of course, and except for the italians. who is coming here? here brazil mexico australia a lot of chinese. well now they show. an

you don't cook that first? >> no. >> i've never done that.dd broth and flour. and a pinch of nutmeg. >> but like most cooks in this region, there's only one pasta barbara would consider using and it ain't spaghetti, folks. there are my tagliatelle, handmade pasta. >> beautiful. the local, fresh tagliatelle of emilia-romagna grips the sauce far better than dried, southern spaghetti ever could. >> parmigiano reggiano, aged 24 months. i'm ready. >> you're ready? >> yeah. >> oh, thank god. don't judge me. i've had to wait 10 torturous minutes for it to cook. >> enjoy it. >> oh, thank you. artusi uses lean veal so it's a much quicker ragu to make than a modern, slow-cooked beef bolognese. oh, bello. it's smells incredible. oh yes, yes, yes. cheers. >> cheers. >> good? >> very good. so good. this is what i've been trying to do... do, at home. >> think you. >> will you marry me? >> you have a husband, forget about it. >>> from the network businesses rely on. when you shop at walmart, you get it. ♪ you spend a little less... ♪ and you can carry a who

very tasty cooking., we take a tortilla, spread the cheese, then chinese cabbage, tomatoes, pickles, a pre-fried cutlet, red onion and sauce , fold the tortilla in half, lightly fry and basta . even gubodia and kompotik and the bikini recipe, so the tatars call the grandmother and the upholstered fedeyka go. so roll me and here is a great place for skiing, the water park is one of the largest in europe, a favorite vacation spot not only for kazantsev, but also for residents of neighboring regions, thousands of tourists from udmurtia, samara and kirov regions come to kazan precisely for the sake of the water park. wow guys, have you ever seen a water park? where you can see mountains even on the kremlin. at least, because you get tired of climbing, but three slides about. a sauna and a freestyle swim were just what i needed to get my batteries born on all 100. this is where i will sleep tonight. yes, yes, it's exactly what it seems, it's a stadium. and now you're thinking federico. why do you want to slee

this inspired me to think, what can we do around cooking? what can i do around cooking?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 hired a fo

you still need to cook right. and what exactly will we cook with you today? i love lagman.s can cook in any kitchen democratic lagman kneaded, but kneaded hard-boiled with this dough. it will be possible to kill the truth, it must be hard hard and rested. that is, kneaded several times , kneaded, rested, replaced, rested, as much as twice now times, in principle, like you. yes, yes, only flour acrobatics make a square. the thickness is about 1.5 cm. just so that there are no dimples, it should be smooth. let's do it now. i have not quite smooth but almost, in principle, ready, if we want our noodles to be long. we should cut it like this if we want it to be short, we cut like this cut uh, uh, about 2 cm thick, short, right, i usually cook. well, on the twine there, rather, with trousers. and today is saturday, until he gets up on his feet now. uh, you can smear with oil with your hands, you can use a brush with your hands, of course, it is always tastier so that it does not dry out and is elastic. my leg hurts already. i don't know how you do it. it's very easy to take your

we always cook tasty from the soul, bro. well, of course, you know what we will cook today.on’t just know what we will cook, but i also know how we will cook, share recipes, dishes that your whole family will definitely like. today we will have a fish on the table for tomorrow. we have salmon and in addition to fish we will have chips, and this recipe is prepared simply and i think that it will turn out very tasty here , strong male hands are definitely needed. in the mouth, we will analyze all the subtleties of their preparation . cabbage on a steak, you need to cut the back side of the stalk. so that you cut into steaks to the stalk, and throw the stalk out and tell. how to choose the right vegetables and fruits signs of good apples fruit without damage and no traces of parasites on apples no dark spots aroma can be felt even through the skin watch culinary programs on our tv channel. are you ready to test your knowledge in the company of scholars? our country prompted you to such an idea, potato pancakes were all walking. each correct answer brings our heroes closer to vi

it turns out the cook's grill was not impressed.ong time, then from him in all directions went the heat that in the conditions of a leisurely and warm home meeting. seemed like a plus. here there are clear disadvantages. of course, i have nothing against, but uh, from my point of view, this is 100 times better, so i definitely would n’t buy this, however, as it turned out, in this cafe they are still thinking about installing similar two-story devices on the tables, so that visitors can join cooking something new and interesting for russians.

the sleep cook with the go slow for the style to keep cooking pistachio with kaiser in yoga that she had today. no, i chelsea cut to rosas to dictators last week and yesterday at the pager program with smithy evans class to my a by issa brown with the core to become with the design your way, the new, yet the toaster. desolate from where you will will not pieces. korea, the good with the guy could said that so or brozowski. hilo, idea b though. idea then you palmer guys, i'm good with buy yet, but from all it the white in our show yeast, which one is which taught storm we made the way you just hit me. her watches with on me up and yet the magic alana don't don't do it. the 10 and for sure that the only color that's only khalilah that's only gone as the rest minister won't be a goes out. any of us thing for us. you'll know she was nice because doing clover was to was you were telling that all and that on the stress you should need in those are the yeah, cuz i'm with working with that was he should annual feel his coaching on those that are more muscle before that with up with the on th

a cook who shows us how to cook it all. and that's what it was salam alaikum salam.ll the products further, it’s up to you today we’ll do the most important thing for vanka for vanka, of course, we cut salt and pepper into small cubes in the market. so with the bow, because explain it in azerbaijani. clearly we take out the juice and delicious with onions. no, chicken. we'll loosen up first. why are you looking at me with such voices as if you are going to do the same from me and we will fill. and you cut off a little here in advance. yes , so that now it's like this, yes, it's a cross. this is how it's done now. and we need this hoo-hoo-hoo, another motor. it seems to me that you, like, don’t leave the house without such yes , we already know the process, first we cut the kiwi, then we dump it in and what is the thing called. ah, ah, bach is a bug that's unhealthy, why do we cut basil and add kiwi? do you think we can do without onions salt and pepper? no, we can’t add olive oil, we will have such a sour sauce, yes, chopped feijoa, well, it won’t grind so that it cr

so cooking in foil is still safe.ich it is better not to overdo it, smoked dishes, pickles are too sweet and fried, all this can also harm your health if the menu is not balanced. the same aluminum is found naturally in many products of the champion. among these are oatmeal, wheat, rice , avocados, potatoes, 100 g of which have four times more aluminum than these chicken legs baked in foil. and now it's time to return to the topic of quality bedding. we have already found out that a high price does not guarantee that the manufacturer.

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i like cooking. never stop my cooking. i like to cook. so you will never retire as a chef?ies about the exodus of south asian from uganda. you can search bbc history. the author and illustrator raymond briggs, best known for the snowman, has died. he was 88. in a statement, his family said he'd lived a rich and full life and had treasured drawings sent to him by fans, in particular children, who'd been inspired by his work. our arts correspondent, david sillito, looks back at his life. it's become part of christmas — the story of a snowman who comes to life. magical, heart—warming, and at the end, the snowman melts. # we're walking in the air...# a very raymond briggs twist. he was a children's author who was never writing for children. i don't think about what children want. you get an idea and you just do it. you don't think, "oh, children of 10 won't want this," or... you don't think like that at all. you don't think about the audience. couldn't possibly. it was his father christmas that was raymond briggs' breakthrough, but this was no jovial gift—bearer. this father ch

that's just what i want to know now, what we will cook with you, we will prepare.es. it 's bad, which is being prepared for the chessboards, or what ? for a long time? in short, today i will feel like a ruler. so where do we start next beef. in dagestan khinkali is served, pieces of meat, horse meat, very often seen. well, pilaf has never seen everything now and even sushi, or something, and even sushi, so my meat is ready, what next we have the most important ingredient is rice, rice, soaked in salt water. well, the water probably helps to make it even more crumbly. yes ok leave for an hour uh-huh, start frying, onion meat and dried fruits. but on what shall we prepare the method? how our ancestors prepared the old days, that is, the short one, everything is ready. wait, what did you soak the salt in? this is some kind of alcohol, probably that the pipets will last so long, so long that we can complete the preparation there for about 20-15 minutes , pour melted butter into the pan and fry onions and meat, now add dried fruits like this. this is one of our species,

had i not become a cook, i would never have become a chef.i never would have been able to [ muted ] up so spectacularly. had i not known what it was like to really [ muted ] up, that that that obnoxiously wildly memoir i wrote wouldn't be half as interesting. ♪ >> and i'm not going to tell you how to live your life. i'm just saying, i guess, that i got very lucky. ♪ ♪ >> you are probably going to find out about it anyway. here a little preemptive truth telling. there is no happy ending. >> all around -- >> it's just on the news not a very nice way, i know, tony. >> thanks. >> what would you like? >> apple juice. >> apple juice. >> apple juice. >> or cranberry, whatever we have more of. happiness is a fresh pack. first thing in the morning. i mean, before i brush my teeth i mean, i roll out of bed, light a cigarette, stumble into this room and i start writing immediately. i always use language to get out of trouble. you know, i found at an early age if i made everybody in the class laugh, that was power. i came from a household with a lot of b