because i already was a young cook with talent. i already was champion of spain of young cooks.n: oh, really? you had already had a background. andres: yeah, i began working in kitchens when i was 14, pretty much, 14, 15. so, in the military, all of a sudden--admiral, but i'm, like, "sir, i don't want to cook for you, with all due respect." "what are you--you-- what are you saying? this is the best position in the navy." rubenstein: right, right. andres: "no, i want to go on a boat." this boat--i came to america, and i travel around the world-- was a tall ship, the "juan sebastian de elcano," the training ship for the midshipmen, [indistinct]. it change my life, because on that boat, 6 month on the ocean-- rubenstein: right. andres: i learn the meaning of teamwork. i arrive to pensacola, florida, and then i arrive to new york. can you believe that 30 years ago with that ship, i dock on the west side in manhattan on 30th street. 30 years later, i open my biggest restaurant, mercado little spain on 30th street, 150 meters away from the same place i arrived as a young sailor. ameri

i'm a cook. myself through my cooking, my plates, and what you see is a clection of stories. i--i share with people the stories i learn and the stories that other people tell me one plate at a time. then they become restaurants. rubenstein: now, the most famous restaurant you ever wanted to open was in the trump hotel on pennsylvania avenue, and you had worked out an arrangement, i guess, with donaltrump before he was elected president, and then after he made his opening speech when he said he was gonna run for president, you decided to back out, he sued you. what was that all about and how did that get resolved? andres: well, this was the restaurant where it became, uh-- the building that used to be the old post--post house office, the old post office that became the trump hotel. uh...i had a dream of opening a restaurant on that building, but then when mr. trump began opening, uh-- he's making opinions about immigrants, i thought that the way he was doing it was not aligned with my values. i un

cook.is up to you. bread pizza left a mixed impression on me. i wish it still tasted like pizza but this did not happen, but you can cook this recipe, and the tastes do not argue. to make pizza, beat the eggs with milk and salt into the resulting mixture, dip slices of bread, put on a greased pan and pour the remaining eggs, fry for a few minutes and turn over, grease the surface with ketchup , lay out the ham and slices. tomatoes, sprinkle with grated cheese, cover with a lid and keep on fire until the cheese is melted. cooking grandma's cookies i will take half the recipe we will need one egg. add sugar. mix the melted butter together. lemon juice, flour and baking powder knead shortbread dough, but i have never cooked this recipe, my favorite shortbread dough recipe is 1 2 3, when we take 50 grams of butter , 100 g of sugar and 150 g of flour. so so slick. it is very tasty to you and knead the dough. and now we put the dough in the refrigerator for 30 minutes, and you can also freeze thi

when people ask me how to cook something tasty? i have one universal advice, do not leave the stove. see what you cook take tried many professions was a plant manager, an engineer, editor-in-chief of a computer magazine. it's very interesting, but passion for good, food was stronger to make a double portion in 2019 received a gold palm branch of the restaurant business and the title of chef of the year. i am going on this journey together with ekaterina alyokhina, kostroma rostov meet us. today ekaterina and vladislav are going on a gastronomic journey through the cities of russia ahead, kostroma everything is fine, raw, kostroma salt kostroma cabbage soup and everything about kostroma do you know what we will cook there when we go? i don't know, let's see the market. what products are sold let's see the city was impressed, but i like to improvise. for me it's like this history challenge in kostroma for almost 1,000 years, it has been part of the golden ring of russia. the center of kostroma has a huge susaninskaya square from it i

cook: thank you, steve. i will reiterate from my speech, we are very attentive at the fomc to these international spillovers, whether they are emerging markets or advanced economies. as i said, it's a two way street. what happens around the world affects our global outlook. we are very attentive. a mandate is messy so we are focused on inflation as it evolves in this country. we are focused on domestic inflation. we are very attentive to it's happening and the rest of the world. mr. posen: another question from the floor, please raise your hand. identify yourself when you go to the microphone. >> mark warner, a local lawyer. my question goes a little further from the last question which is, when you say you look at international spillovers and are attentive to them, to some extent you have inflation that will be driven from outside the united states. to the extent that monetary policy in the united states drives inflation outside the united states, that's a rebound effect into the united states. i'm curious

i probably will how to cook something cold in such a heat this time you will cook cold, and i will cook hot, let's see, yes, which of us will win. lipetsk is one of the youngest and largest cities in the russian chernozem region and is very popular among the townspeople. the area in front of the zvezdny sports palace is where chefs park their food trucks. lipets, hi miss face, i really like it. here we drove beautifully. so let's walk around the city and see. maybe we won't lose a lot of interesting things. time to go in lipetsk there are mineral springs and the lower park was founded precisely as a medical resort, the discovery of springs is attributed to peter the great in the park there are several historical objects associated. about the legend once, having arrived here, peter i at the ironworks leaned on molding clay and his hand was imprinted and to leave. well, as if the memory of the stay. here the emperor lipetsk metallurgy decided to fill it with cast iron. yes, you see her real hand. yes , yes, this is a guide, you're a kid, well, a little nails here. it’s just that peter was

why are they watching you cook? mom was in the kitchen cooking for us.anging out with me and i'm cooking for them. >> it's not about look at me. >> it's never about look at me. i'm like don't look at me. i'm just the opposite. it's funny. i have a friend who said everybody else is like look at me. look at me. pay attention to me. i'm like, well, this is what i do. you can do whatever the [ bleep ] you want to do. and i'm just having fun here. >> the fun came to a screeching halt for ina and everyone else during the pandemic. unable to film her show or cook for her friends, she turned to instagram, offering practical advice to home cooks. >> it's really important to keep traditions alive. >> and stirring up fun. >> you never know who is stopping by. wait a minute, no one is stopping by. >> two cups of vodka and 3 million views later. >> delicious. >> with the lockdown over, we wanted to make sure ina didn't have to drink alone. >> you do this, jeffrey arrives. >> hi, sweetie. you know sharon. >> i know sharon. hi, sharon. >> we made a red grapefruit palom

but i don't have anyone to cook for any more. i miss my grandchildren. oh don't, don't. >> but you could move to england. if the series does well. if the series does. well >> which series? >> the one we're shooting right now. >> i got news for. yeah [laughs] >> the timely chaired in florence changed everything for us. finally your here. after years spent in the home of the renaissance, we return to america as a family reborn. >> it's so delicate, the sauce to, isn't it? you smell the sweetness of the carrot and the butter. >> our eyes had been opened to some of the greatest treasures on earth and some pretty good food to. >> it's so good. >> for me, it was the start of a lifelong love affair with italy. >> chees. >> cheers. >> thank. you thank you. >> the florence. >> thank you cheers. >> ♪ a once in a generation leap for the iphone camera. ♪ the most advanced display in a smartphone. ♪ and... for the first time... iphone can detect a crash and call for help. ♪ dehydrated hair? hya-lur-onic acid, for your hair. new elvive hyaluron plump by l'oreal paris.

i have not cooked yet and really want to cook, because i love potatoes.uld say i love potato pancakes. and here we will rub the potatoes and cook the breast almost like sorcerers, but with the breast and that's not all, cheese will be hidden in the breast. i think it must be delicious. the only thing that bothers me about this recipe. they do not bring the breast in the oven to readiness. i think it will be damp, but we'll see. the recipe is really very simple to prepare. we need chicken breast, cheese, brill and potatoes potatoes, we need to grate them on a coarse grater. now add one egg. salt and pepper and mix everything. now we take the chicken fillet, clean it. this is how you should get it and do this with everyone. and now we take the fillet and make a pocket in it. this is the pocket you should get and do the same with the second one. now take brie cheese and cut it into slices. i want to say to my subscribers. thank you so much for sharing your food stories with me. and now i want to share one of them, my subscriber wrote to me that when she was

it is clear you will cook the usual cheesecakes. uh huh i will cook not sweet cheesecakes.t happen. yes? this happens initially. i had fear. i was afraid to spoil the dishes, but ekaterina believed me, and i relaxed and began to enjoy the process. and it's just an incredible feeling. so it seems, now you're here in your hand. like this, well, i'll get it, yes, from here. simply, yes, you will get the yolk and that's it, and you don't need to separate anything there, separate everything and throw it there. come on, if it breaks screaming, come on. don't be afraid, don't be afraid, you'll feel right here so funny now from hand to hand, to remove the protein we don’t need it here. class. come on, let's all feel separate to us. yes, throw the heart beats. yes, yes, can you just pick up a spoon with your hands ? yes, i felt it right there. oh, i just feel me when my uncle cooked, i helped him with barbecue, i said that the meat should be like this together so that she loves each other, so it’s the same for her, tell me. yes, but i would add penatika, because i certainly love thi

so let's start cooking? peeled potatoes, cut them into such plates, but do not cut them. to the end a little paprika and grease everything well with plenty of oil. each layer between the layers is like this inside there, now we take the ham and cut it into a thin thin slice. and paste between the layers. that's it. now we put it on a plate in a baking bag and tie it up and now we need to make a hole. and bake in the microwave for 10 minutes. rub the cheese on a fine grater potatoes are almost ready open the package. look how the bacon is dripping. sprinkle with cheese and bake for another minute. here is a potato you can get on top? now it's mine to add some oil. and just sprinkle with dill. that's it, i won't even cut it. i'll just sprinkle it on top . so i know the taste of this dish, but still try. very tasty, a little more dill with butter. this is delicious. i recommend this recipe to you. if you want a quick and tasty snack on potatoes in the microwave , all you need is my advice to focus on the power

there is such an art to cook deliciously and beautifully today on international day cooks.elcome one of the youngest and most promising chefs in the country to the good difference studio belarus. nikita chikhachev. good morning. good morning. nikita here they say that women cook in order to eat and men cook in order to eat deliciously . tell us how you decided to take up cooking, how did you get into this profession, in fact, everything is banal here. i just loved good food, uh, since i was a kid. yes, i cook delicious food at home. we had a lot of guests all the time, uh, and there was always a good tasty table. what exactly. i enjoyed and was inspired. yes, so, in fact, everything was a foregone conclusion. i loved delicious food and decided that i could give it to people. this is in order to start giving it to people , they had to be taught somewhere. tell me further , this is your path, where you studied, and i would. what is theoretical education? i got here in belarus e in belarus i graduated from the minsk state trade college. why then i graduated from the university

cook.s dish is up to you. bread pizza left a mixed impression on me. i would like it to taste all the same resembled pizza, but this did not happen, but you can cook this recipe, and the tastes do not argue. to make pizza, beat the eggs with milk and salt into the resulting mixture , dip slices of bread, put on a greased frying pan and pour the remaining eggs, fry for a few minutes and turn over, grease the surface with ketchup, spread the ham and slices. tomatoes, sprinkle with grated cheese, cover with a lid and keep on fire until the cheese is melted. cooking grandma for cookies i'll take half the recipe we'll need one egg. add sugar. mix the melted butter together. lemon juice, flour and baking powder knead the shortbread dough, but i have never cooked according to this recipe, my favorite shortbread dough recipe is 1 2 3, when we take 50 g of butter, 100 g of sugar and 150 g of flour. so so slick. oh well, the dough is very tasty and knead the dough. and now we put the dough in the ref

it's always cooked, served hot?>> daniel: that's what we're gonna eat with my father. >> anthony: oh yeah? >> daniel: i'm gonna get some here of the skin. [ reynon speaking french ] >> anthony: he knows he does really good work. >> daniel: uh-huh. >> anthony: he knows how good his stuff is, you know. cheers. oh nice, uh -- it's a beautiful day in lyon. >> daniel: yeah. >> anthony: in lyon, a city that believes absolutely in the power of food, one name is everywhere. a name that brought honor, attention, and millions of visitors to the city. though there have been many chef heroes in the annals of gastronomy, in lyon, and even across france, one name stands above all others. murals, bridges, markets, casual brasseries, the name of monsieur paul is everywhere. but one of his most enduring institutions is this -- l'institut bocuse. one of the nation's great culinary schools. [ chef speaking french ] >> anthony: now, just to give you an idea of the standards here, the kind of traditional dishes baseline old-school funda

we will cook, that we will cook meat , this magic prunes, which i so diligent was to tell, how to cookasty and that's the case when cinnamon is really. mm, very, very decorated damn, watch the culinary historical show belarusian cuisine on belarus 24 tv channel. and how do you like my dance is just super. you know, some people say i could make a good actress. just one director. yes cool. can you imagine, the main role is cool there, but only for casting. seriously, well, there's nothing there yet, of course, but we'll try the day after tomorrow. you are in moscow gathered? you understand that this is my chance. don't you love me? of course. thank you very much. imagine if everything works out, we can movie star yulia plakukom. okay, although for a movie actress, a bottle is more suitable. less for my wife. words of heavenly beauty you straightened your hair and picked up the winds again. come with you, at first glance you are going there with a base, wind up yours. and i'll tell you, because we are like a bone to thieves, she remains a star. y. what will not return? only stayed me, wha

by the way, i cooked it in vegetable broth.is boiled in water, then tomorrow morning , based on this rice, i can make an excellent porridge, cut it in half. no, i will even need a whole large onion, because rice and onions and this, of course, are wonderful. combination i garlic i will not add. i'll add some zira. well, like pilaf based on this rice is also good, it turns out a little zira on a hot pan without oil, while zira, like you, you know, starts any, in general, any spices and spices on a hot one, oh, you see, the aroma has gone. oh, here, here, now i ’m adding here, any vegetable olive oil. what do you use when frying, as soon as the oil has become hot onions. pay attention. i cut the onion into such thin petals. well, it turns out beautifully and then joining with rice turns out like this. well, it's a spectacular story. here i have ginger root. you can use, of course, dry ginger, but uh, here it is after all, you know, dry and fresh quite often has nuances in taste and sometimes dry ginger, for example, if we prepare

in this saucepan, in fact, we cooked record-breaking porridge , and you cooked it on a fire. , then cooked in it and a four-ton pans of cereals, well it took us about three hours. it was good to cook porridge for 3-4 hours, it was very hot due to this, the pan quickly heated up, the water quickly boiled. how many people did you feed 8,000 people more than 8. it was a lot. and apparently, people were happy. yes, they came up for a supplement, people came home with dishes and took porridge, so we took 8,000 plates. and how many more porridges were distributed, in addition to this dish, which was ordered for us. we didn't even count. and why are you so that it was a record in the guinness book or something, and this the record was entered into the register of achievements and records as the property of the nation, that is, porridge in the world. no one else has cooked. and i think that in the next 10 years no one will cook. well, now we have dishes from the barley group prepared by our chef aleksey kovboba, time. you are such specialists to go to him, and we will still be waiting for you back

good afternoon oh god, how old are you them cooking recipes.rled up the taking away of kuzmisha, that in the lyubov district of the minsk region and the mind of zvalkova raisa mikhailovna , we will prepare butchers and thick jelly. tell kaleilaska, what we need for this mysterious herb is different, what products? well, pepper from fish cottage cheese? uh-huh flour, they can be slaughtered in two variants of licorice or salty ones can be added to ikeistic berries, the magician should go there? well, we will highlight the shares. what is this riddle? and now we have, bitch, we have mankayu. and what else do we have in this ponytail of shoes. here mac there is salt here we have soda yeah deer. well , in short, it's still pastries and i yes, and eggs. the main ingredients from which the egg cutters are prepared are flour and the hostess's cottage cheese is prepared from goat's cottage cheese, but you can also use cow's milk cottage cheese, which is familiar to us. but that's not all. make sure you have oatmeal on hand to roll the rezniks before fr

i like clients, nature, i like cooking. >> cooking, spaghetti, obviously. >> and what the call is this flavor of lagoon. >> loved in the ancient world, this is liquid from fish with a delicate mommy taste. >> all you can really smell that. yeah. >> i give the sour flavor with this great. in french, they call it -- >> oh, i have heard of that. >> try to open it. >> it is boiling. >> it's boiling? is it fermented? >> yeah. it is fermentation. >> kiara uses leftover i arrived rates from the vineyard. soft and acidic, like i like vinegar. >> what did you just put in there? what was that? >> the -- and parsley. >> this is the sea asparagus? >> this is the italian version of sapphire. a really great -- salty. no, no, no. is very salty. >> really? >> but incredibly delicious. >> actual goal leave, as used by renaissance artist. >> stop it. ♪ ♪ >> perfectly balanced. creamy. wow. wow! balancing them with sweet and sour taste, kiara transforms salty ingredients into gold. it is culinary alchemy. >> [ speaking non-english ] >> oh, fantastic. >> it is in seawater for 1 1/2 -- they always see chal

he can cook everything. i can't cook everything.ll cook lasagna while the girls are preparing lasagna, their brother alexander goes to the garden to harvest this eggplant recently. by the way, well, how all summer we almost sat before autumn shot. here we go. this is a small pepper for us. this is our strawberry, we already have it in the autumn jackie the shepherd dog eugene the cat semyon was cut off by another family members who look after the house in the absence of the owners and give their love when they return, i am so pleased, the mother of the house yulia and vladislav met in 2000 at the wedding of friends. it was love at first sight. vladislav immediately decided for himself that julia would become his wife, and so it happened in 2003, the motto of our family is that everything needs to be done with love, then the food is delicious and the children are beautiful, in addition to the secret, family happiness, the family has tricosis and their family traditions is to gather at the table and discuss. how was the day. what ques

louise leaves with the cook. good here on the track was good. can you write me a letter, how did you get a job there to visit me? paris, what to be? vasya has a very big house. oh don't say tidy up a lot of ladies tormented. lyosha that i suggested something else to someone's assistant, so that someone else's aunt in my house would move in and get married. let them decide. and we will settle somewhere, the thigh said that yulia is going to be a housekeeper from the philippines to write in moscow says so everyone does well done that the cook from france from the philippines is still a gardener and i don’t know finland. hi i ca n't beat the second one i come to say that i can't be in crankshafts. everything was right . of course, the goat is not discussed here, but louis can you get into the position, then? but i still somehow leave. he said the wedding of the french restaurant yulia so dreamed of. maybe help out, and i did badly. not understood. i am not a chef. i said that i am a cook to be. so, and if you don’t turn, who’s fine don't say right

is it possible to cook it without semi-finished products?periment under the supervision of a nutritionist calmly timing, as well as an answer to a question from our viewers about whether it is worth including an old oatmeal product in the diet, news about products that babies like in the womb and the recipe of the week will be all right. it is clear from the video that is only one minute long. sberbanquet is a benefit in each order up to 60% discount products are cheaper than in a sbermarket store. order profitably, he calls vladimir vinokur his second father. what did you drink that made him like it so much? oh uh tony charotonic and dream is a duet with klava coca. she is a populist in timbres. what does the singer vladimir the ninth have in common with two nadia babkina and kadysheva, i call this the orders for manynesses. how many times did the people's artist go to the registry office for ease? marry and how he married the girlfriend of his youngest daughter. vadim sergeevich you are good enough for my father, tell me, at least. uh, wha

i don’t just know what we will cook, but i also know how we will cook, share recipes, dishes that yourle 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. stylish male hands are definitely needed. in the mouth, we will analyze all the subtleties of their preparation of the stalk. for you to cut on steaks to the stalk, and threw out the stalk and we will 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. features of competent diagnostics, which will help prevent a serious disease , mammography helps to identify any formations, but at the age of 50 years and older, ultrasound ultrasound is younger than 50 years, and we reveal some kind of pathology new in the field of medicine. and in particular prosthetics. this is a high purity titanium e, i

we always cook tasty from the soul, bro. well , of course, you know what we will cook today.we will cook, share recipes, dishes that your whole family will definitely like. today we have tomorrow there will be a fish on the table. we're having salmon. and in addition to fish, we're going to have chips, and this rice and i think it's going to be delicious. strong male hands of vortans are definitely needed here, let's analyze all the intricacies of their preparation of cabbage on a steak. you need to cut the back side of the stalk, so that, uh, you cut into steaks to the stalk, and throw out the stalk and tell. how to choose vegetables and fruits correctly signs of good apples fruits are not damaged and do not have traces of parasites on apples there are no dark spots the aroma is felt even through the skin see culinary broadcasts on our tv channel. belarus 24 presents a new project about young excellent students of fire and rescue sports, someone will prove that the dignity of heroes and the main prize will be recognized in the game by 16 best teams and 48 selected from all o

i don’t just know what we will cook, but i also know how we will cook, then we announce the menu andoing something with pleasure. today we are cooking chicken baked with porridge. it sounds very nice with porridge, but the most interesting that our porridge will be exactly the same as in the village. yes, yes, barley, i decided not to change anything, but we will cook it a little differently, okay? that is, we soaked it, because the cereal is rare on our table, but i still, on behalf of the owners who have never cooked barley porridge, ask you how much it should soak. you know, uh, 30-40 minutes is enough. what if she gets wet, right? over 40 minutes. here. you can even try. yeah, i believe you, so i don't like raw cereals. like this here is alyona. i want to tell you something, if we soaked it for about an hour in warm water, well, washed it, of course, it is already ready. she's already ready. and i think that we will not boil it with you. well, i don’t know so half a bottle of berry cereals scalded. yeah , the bottles on the wolves. of course i would treat to sleep. well, i mean,

uh, sashimi is eaten harder in japan and carpaccio is cooked in italy, so we will cook it a little moreoked. we will deal with burdock on sakhalin, it is special not only in appearance, but also in taste, which is why it is so popular, and a unique product is cooked here whole with meat seafood and fried boiled traditionally popular topic yes, real local products literally a minute in boiling salt water in order to make it a little softer. and now what we cut together with the trepang , cut the burdock, then the trepang, which has already been cooked, put it on a plate, season with sauce, sprinkle with fried sesame seeds amazingly, and you can add a little oil with herbs. all our burdock is ready. you can try wow this fantastic tasty trepang gives this dish a rich sea yummy perfect duet. such the feeling that you can rejuvenate. since you were born in italy, i had an idea, maybe we will cook ravioli with you in sakhalin in sakhalin with a sakhalin accent, maybe , uh, with sakhalin king crab. let 's cook ravioli this way, but in such a way that all my friends at home can repeat them, for

i forgot long ago what is normal. keep it well you cook. i ask if you know how to cook.d a cook for a construction site. and you need money, you don't want to earn extra money. and why did you suddenly become so kind? this morning, when i humiliated myself in front of you, you didn't want to lift a finger. and what about fresh chicken you can’t cook, and you will pay for it, how hospitable you are. so lay it out, why the hell did you decide to give me a job the situation has changed. you have a smile some suspicious. the thing is, i'm very lazy. and i need not only a cook for the workers, there is also a problem with cleaning and washing, in short, i pay for the year in advance. let me think, think. how much do cooks get now, and how much do housekeepers get? not bad comes out about the same as i gave this etheruge. thanks you helped me out a lot. and you are strong. courageous a real fighter where does it come from in you? because of love, or rather because of someone i once fell deeply in love with. now i have nothing to fear. so for that you have to drink i will bring

the tv chef who brought indian cooking to the west.who's responsible for one of the most successful children's tv programmes of all time. in 1997, the first ever episode of the teletubbies was aired on the bbc. and little did the creators know the show would end up being broadcast in over 100 different countries, making it a massive hit for the corporation and would anne wood reveals the surprising inspiration behind the characters. it aired in 97. but we first had the idea in 911, �*95. this time we were invited by anna hume at the bbc to submit an idea. anna had decided to let the flagship preschool programme playdates go in and replace it with another show. it was controversial to actually consider making program for two and three year olds. at the time, there was a big increase in new technologies. i mean, a small child of two or three would not be surprised if the toy train in the corner spoke to it. so i decided that they would be technological babies. the teletubbies were influenced by the fact that andrew davenport, who was a b

since you are like this lover, i'll have to teach you how to cook. know what kind of eggplant stuffed at home i am, and they were called vodka, after all, french. how do you say vodka in french? amazingly good.

cook with us.nd delicious to you. verse in belarusian cuisine all the best to you and goodbye how this simplified system works, but on august 17 of this year we launched this simplified procedure in relation to citizens of border states. this is primarily the baltic states and also poland, which, first of all, of course, has ethnic roots on the territory of belarus, who once had citizenship of belarus or have grounds for a simplified procedure for acquiring the civil republic of belarus. why is the procedure the fact that we have reduced the period of consideration of their applications for obtaining a permanent residence permit three times, if in the answer by the legislation it is three to three months, then in relation to this category of persons, we decided to shorten this procedure to one month, well, the procedure is still concluded. it has a certain list of documents. in any case, one of the main documents is, of course, a certificate of absence of judicial proceedings. that is, something sh

as a french person i love to cook and as a russian person i love to cook.es i can say that you can not run out of ideas for a recipe, well, especially for people like you exist. uh tab recipes healthy food projects national demography project, where every such culinary lover of a healthy lifestyle can find both healthy and delicious recipes. ready-made dumplings, we now invite vladimirovna to try it because of this. delicious dumplings can be given to work and further shock freezing. the inscription shock freeze. very often you can see on the packaging of various semi-finished products in the store, the manufacturer claims that this method retains more useful substances. and so the nutritionist will tell this, the usual freezing of products takes about 3 hours. during this time, large ice crystals are formed, which can disrupt the structure of the product and its taste after defrosting. shock freezing takes no more than 30 minutes. and at the same time, ice microcrystals are formed, which do not significantly violate the structure of the product and contrib

i don't just know what to cook. well, i 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, but it's easy to prepare and i think it will turn out very tasty. strong male hands of vortans are definitely needed here, let's analyze all the intricacies of their preparation of cabbage on a steak. you need to cut the back side of the stalk so that, uh, you cut into steaks to the stalk, and throw out the stalk 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. belarus is endless forests, blue rivers and lakes , pristine nature, from which it is impossible to take your eyes off. and belarus is also about people. and we reveal to you their destinies. we carry traditions through the generation and at

andrey started at sea as a senior cook in the bolt fleet. cooked in pitch. that is, in a storm somewhere around five and a half points, my ship withstood somewhere around six points. an assault of 6 points is still tolerable, but from a storm of 6 m. tired. even the toy terrier kasper , however, if you don’t scare andrei with crowding, then for polina the kitchen has become unbearable. the kitchen looks very sad. everything is not modern, there is not enough light for photography. i use a photophone i put it on the table, i look at it and thought, how are you even here. well, you're getting ready. you are all beauty. well , the kitchen, this environment is even so in harmony with this product that does it. the space discourages the desire to create so much that polina is thinking of quitting the confectionery business. here you come in the morning. and you see, this gray kitchen is everything, this is uncomfortable. hmm, honestly. it's already starting to burn out, but i don't want to. what should be the kitchen to give polina inspiration. i want the kitchen

i just get excited every time i cook a bit of pasta.nd now you can get right on top of the chili and you press them a little bit pit >> it's interesting that you use butter. >> there was lot of butter. it gives it that creaminess. >> this may not be a strictly traditional recipe, but it's with beautifully simple and inventive dishes like this that he was able to change london's culinary scene forever. >> oh my god. >> the lemon. >> wow. i love it with the rocket. it's so good. i don't even want to talk anymore. about this or anything. i just want to eat it. is felicity here? >> sadly our romantic meal for 2 is being interrupted by my wife. i'm going to make this again quickly for her. >> you didn't wait for me? >> we made it now, it's fresh. >> isn't that incredible? >> it's amazing. >> and just like that, another londoner converted by the gospel according to gennaro. >> would you like to move in? we can form a bubble. . to milks a little easier. (moo) mabel says for you, it's more like 5:15. man: mom, really? peaceful state. full plate

and then to cook in sous vide, that is modern, modern technique to cooking. >> yes, to make it moist.e most time-honored dishes, no part of the pigeon goes to waste. >> this has to cook altogether in this pan with olive oil and then -- >> the heart and the liver. >> yeah, it's very bloody. everything. >> the kidneys, the liver, the heart. >> yeah. >> everything. >> yeah. >> it looks like you've killed someone. >> yeah, someone. >> carrots, onion, thyme and celery go into the pot. then it all needs to cook low and slow for up to four hours to make it meltingly tender. luckily, valentina was up with the lark today and started this one earlier. okay, wow. thank god for the etruscans. i've always said that. >> right. >> yeah. >> right. >> i mean come on, that's so good. >> thank you. >> thank you. >> the sous vide breast now gets what they call a reverse sear in a little butter, to crisp up the skin. yes. oh. wow. okay. come on. oh i love that. wow. thank you so much. incredible amount of history in that little bowl right there, and then a piece of it was something new. and then a piece o

didn’t cook.denis carrier, today we will cook with him everything that you will now burn with us. av-av, and today, as they say, there will be a row under the hammers refuse no, and then i also prepared something for you today, such a culinary exchange of experience will be excellent. as it will be? see you later, and now we are returning to the alteration of the halva kart at the shovel, he is surprised guarding the free installment plan for 10 months, halva, as before, weighs nothing to you. still zero percent late and no service fees either, weightless halvah, installments, a significant advantage. makes it just tastier, the long-awaited continuation of your favorite series. well , are my fighting horses ready? the movement has gone. let's tell me in general terms that there's a corpse looking at you. never tired of wondering more cops in our city, new season. from stoloto, a chance to win another 100,000. every day can, sneak up suddenly ruin a pleasant moment. make life unbearable pain, anyon

cook with us, fantasize and enjoy eating in belarusian cuisine.

we cook bread and not just bread, but sourdough bread.l, let's start with a traditional question. yes, our bread. uh, its a recipe for it. uh, the cooking principle will be different from the village or we will do everything step by step for sure no repeat we obviously will not differ with us. eh, the technology of the ingredients is almost the same both for the sourdough and for the bread itself. eh, here, but the filling we have with you will be different from the village in order to how we can grind it. we still need kefir. they are at this murman, we will cut down such years, i will cut down the colipost. they like us now do not seem to eat such a diet. you are my diet. to someone i am we, and today you will cut it down, on the water it can be crushed i need to folder this healthy bread. yes , tell me, kalila, from which of these are we working with you , and already leaven from you? let's leaven, then leave for a whole day. uh-huh, as i formed on a, i formed a cabin. there the bread is small, sour, the cafe woke up, natural yeast. i

yeah. >> i'm cooking now the mushroom.it of garlic. >> but this is like a perfect autumn meal. gorgeous. lunch is nearly ready, but before we sit down to feast, angela is taking me for a peak around the house. not too shabby! >> look at this room. it's not that everything is >> no, right. >> -- but it's, like, if we look for things which are part of our world, you look at this painting and you can say, oh yes, this is part of the missoni world. no, it's a severini painting. right? >> extraordinary. and you grew up here? >> yeah. >> wow! >> nobody ever moved. and even the kid -- the third generation -- they left and then they all came back. >> then they came back. >> yeah. >> that's nice. >> welcome to the family. >> thank you so much. thank you. >> grandma's house is like -- >> the hub -- >> the hub. >> -- conviviality. one of the perks of living close by is that the whole family can drop in for lunch at grandma's. all three generations come together to share meals regularly. how many of you are involved in the business? >

knows how to cook.ill oil and taste is felt. it's nice that it tastes good to use natural products for cooking. i see such an interesting one, look at the position. you, too, yes, love homemade cheese. delicious potato pancakes, it looks like there is a mix of zucchini and potatoes. hi chefs, how do you like our cuisine? thank you delicious, buratov delicious very tasty. yes , we will make chic ones ourselves, we have our own farm, this great when the restaurant has its own bakery, there is some roam. igor name three top products, please. suzdal the first top is a cucumber. we have the second top. i count my opinion. these are soaked apples. well, the third current is simple with us and you will repeat again. it's from vegetables. it goes straight from the deer, well, let's see, we have to try igor will we be able to use your raw cooking of our dishes. yes, of course, i can help you cheese, bread, what do you need? you will approach everything, we will find it, we will help. yes thanks a lot it was deli

rodney croft: there s concern that food being cooked in it would be poisonous. announcer: this is cookingked rodney cft: when mobile phones came out, there was concern in the public. as we moved from first generation to second generation, or 2g phones, from 2g to 3g, 3g to 4g, and now 4g to 5g--we tend to get another wave of concern from the public, and that's not linked to important changes to what the actual technology is doing. so the actual physical agent, the radiation that's being emitted by these devices, is essentially the same as it's always been, and essentially the same as we've had around with radio, for instance--am and fm radio for many years. rodney: if i could just get you to hold on to the front of the cap while i get the rest of it-- sean: rodney croft is chairman of the key international body that recommends safe exposure limits for radio frequency radiation. rodney: this is one of the most-researched physical agents in the world. there are just thousands and thousands of papers out there that have gone into everything from epidemiology of cancer to simple, "does it mak

to cook cook this sweet corn, which is sold in supermarkets and sometimes on the market, so the recipeuh, you need to bring it here. singing along with the cobs and cook for no more than 2 minutes, but at the same time add salt to taste salt, it is advisable to pour more, you don’t need to cook more, but the most delicious corn is baked on coals in a wrapper on coals on simple coals, like you, this is the most grill barbecue on charcoal. it is also possible for the stove corn only in a wrapper. elena mikhailovna a. here you determine how high quality hybrids turned out, at the moment we are conducting an analysis to determine the level of hybridity and seeds - this is one of the most important indicators. and since it shows the completeness of crosses, that is, hybridization, and we work according to standard methods, which , uh, determine the level of seed hybridity. however, we have developed our own method, which allows us to determine the quality of hybrid seeds in the early stages of maturation, a in this method. e, it allows us to reduce the cost of refining seeds if they turn ou

try for a start yes cooks.like that, that is, they came out to the smell or or to the name for the first time here eats, well, that's right, but my name is specific. i do n't remember the old one. ok egor let's get back to our dish, what now we take a plate? uh-huh, we put the sauce there, it's smoking, it's a meat and beef sauce. okay kapets combination. yes, fish meat next, we take barbecue sauce barbecue sauce with cages. yes wow friends. do you know how to cook barbecue sauce yourself? you need to chop the onion and garlic very finely, fry in vegetable oil until caramel color add sugar paprika tomatoes tabasca sauce other spices and simmer for a very long time , in general, if you are not a professional chef and you have no free three or four hours. use ready-made sauce borted with smoke flavor, from mohei, delicious and savory. he will add to the chicken dish. meat or seafood, pleasant aroma moderately spicy and delightful bright taste boards. say how much yes, well, that's enough, take a spoon, mix it all

many americans buy frozen hash browns and cook them in the toaster., and potato pancakes on the shelves of our stores also have ready-made options. we asked them to evaluate the technologist elena myasnikov the first sample from the belarusian manufacturer. the expert praises the right texture, grated potatoes and onions are felt. such a pack weighing 360 g costs 199 rubles. another option is russian potato pancakes cheaper than 49 rubles. for 240 g in the first place, there are potatoes in the composition. on their cereal, dry potatoes, from which they make, e.g. instant puree. it seems that you are chewing a starch paste, but you didn’t like it at all. these are not pancakes. this is god knows what to remove the breading and seal the windows for the winter pancakes from another domestic manufacturer 159 rubles. for 240 g, they were pleased with the short composition, but not with the appearance, according to an expert in the distribution network. they thawed, froze again and turned into a puree, the fault here is rather not the manufacturer. and the

there is an idea to cook.per-cool local dish that all local residents in their own version can bake. we bake some product, it’s very tasty, it turns out. here is a very good sterlet on the hand will be very, very tasty. okay thanks a lot. alice is still there. ah, the vision. topic yes, topic or products for discussion. i believe then cook some kind of local product that is directly connected with the river, the volga. and from this, start and try and add some kind of author's handwriting and your imagination. let 's drink down bro on the background of the stairs. in the nizhny novgorod restaurant, spruce prepares porcini mushrooms for pies from local farm products, chef dmitry dmitrienko personally collects them. what does it mean to try first? i would start a snack starter is the word maturation. here are chopped kimchi with tomatoes on top of musa fried onions of arzamas why did i like it next? let's let's try pasties with wild boar. the smell is not the smell of a boar, spices are really appropriate here,

we always cook tasty from the soul, bro. well , of course, you know what we will cook today.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 have tomorrow there will be a fish on the table. we have salmon and in addition to fish, we will have chips, and this recipe is all very tasty here, strong male hands are definitely needed. in the mouth, we will analyze all the subtleties of their preparation of cabbage on a steak. you need to cut the back side of the stalk, so that, uh, you cut into steaks to the stalk, and throw out the stalk and tell. how to choose vegetables and fruits correctly signs of good apples fruit without damage and no traces of parasites on apples no dark spots aroma is felt even through the skin look culinary programs on our tv channel. musical instruments with a rich history of teak orpheus probably played many instruments, but mentions that he played the national ball about it. no, it was immediately possible to touch the decibels with a hammer and immediately the

and that's dolly johnson who was a white house cook during the administrations of president benjamin harrison and president grover, cleveland. so as you saw on the screen where i listed all of the many roles and departments that resident staff play the kitchen is a really integral part of the resident staff and today the kitchen staff is quite large and managed by the white house executive chef. so the executive chef position actually was created by first lady jacqueline kennedy in 1961, and now they include a team of pastry chefs and assistance and pantry men, but prior to the creation of that executive chef role the kitchen staff was much smaller in particular throughout the 19th century. you typically would see only one or two cooks overseeing the entire kitchen operation at the white house and one of these individuals was dolly johnson. dolly johnson was actually born into slavery in lexington, kentucky, but she later was hired to be the white house cook for president benjamin harrison in 1889. she was hired in particular to replace the french chef at the white house named madam

caramelized, cooked, overcooked.r, locals often pair bitter honey with rich meats. so luigi's friend giovanni has been spit-roasting a lamb. >> it needs to cook properly, very slowly. around three to four hours. in sardinian we call it su murzu de su bandu. the breakfast of bandits. the reason is that bandits were constantly on the run. they needed a lot of energy. >> yes! yes! >> these are animal proteins; they are not enough so we add this. so, we add -- no? the bandits weren't just able to run away, but they could do so after a nice meal. >> legend has it that after stealing from roman landowners, the wily thieves would repair to the hills and enjoy this dish, smothered in the same bitter honey that their occupiers had scoffed at. >> that's incredible. >> there is no garlic, olive oil? only salt? >> meat, salt and honey. honey from the wild strawberry tree. >> wow. it doesn't taste bitter at all. its sweet. but also, the fat, mixing in with the fat. it's perfect. >> it's a perfect combination. >> this is the food