well, i would like your cooks to teach our cooks. so cook always.we say thank you, we give him the opportunity to call us. delicious to feed thank you thank you have cooked so allow to treat yourself, of course, they prepared for you. wow , what beautiful girls. in this city help yourself to the creativity of our chefs really liked the dessert of apples, as if our kuban ones can not be confused with anything. usually in burgers there is a cutlet, and this is minced meat. this is something very unusual juicy. here is such a juicy taste of meat, very cool sandwich. just wonderful, in general gorgeous such a crispy bun, wonderful , tender minced meat, but dessert is generally, damn it, no doubt, there are caramels and the delicate taste of this apple i bow before professionals. i want to say you know how to cook. i really like the fact that hungry ice cream. here is the topic. i love that the décor has a bright flavor and a cool texture. they are just such paper on top lies beautiful, well done cool. i like bun. i like barbecue meat and very cool. righ

n rather than using traditional mince in your cooking in the uk?- in your cooking in the uk?ur cooking in the uk? i would say there has been a massive i in your cooking in the uk? i would l say there has been a massive shift. when i got back if i ever done a catering and event or gone somewhere to do something, we used to be 30% vegetarian, 70% meat eaters. i think it's probably changed to 60 — 40. more and more people are choosing plant —based foods over meat they are just dropping a couple of meat dishes. it's a really easy thing to do. i think it's having an impact on the planet. although, we don't see it immediately i am sure as a race it immediately i am sure as a race it will have an effect. i think generally, my two young kids are not big meat eaters. my wife is vegetarian so as a family we... mr; vegetarian so as a family we... my husband is a vegan and i'm a meat eater. i think that's a problem in many families. my producer emma is also a vegan and her partner eats meat. �* . also a vegan and her partner eats meat. �*, _, ., also a vegan and her partner eats meat. �*

it was beyond the cooking. _ much more than the cooking. it was beyond the cooking.he cooking. back to - much more than the cooking. it was beyond the cooking. back to the - much more than the cooking. it was beyond the cooking. back to the bigj beyond the cooking. back to the big da , do beyond the cooking. back to the big day. do you — beyond the cooking. back to the big day. do you know — beyond the cooking. back to the big day, do you know where _ beyond the cooking. back to the big day, do you know where you - beyond the cooking. back to the big day, do you know where you will. beyond the cooking. back to the big i day, do you know where you will set? have you been for a look around? hopefully behind joe biden. he was row 1a or something. hopefully behind joe biden. he was row 14 or something.— row 14 or something. don't want to ruin our row 14 or something. don't want to ruin your day- _ row 14 or something. don't want to ruin your day. no, _ row 14 or something. don't want to ruin your day. no, they _ row 14 or something. don't want to ruin your day. no, they

it has no legal right to sue in the cook islands. but jacqueline evans and environmentalists who 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 line and decided to take up a different development option. so we could potentially be sued for that. are you worried if you don't go ahead with a mining permit that your governments could be sued? i think our legislation has a safeguards 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 when we embark on this journey, that they're up levels of protection. both from a legal perspective, from an environmental perspective, but also from a financial perspective that these measures are in place to ensure that we operate as it with good sound regulatory laws and regulations. if it's not

and how much you need to cook badly 3.5 hours. i won't cook. i'm sorry. and you studied somewhere specifically to cook pilaf. yes, of course, chef. this is our own profession. often the profession of cooking pilaf is passed on from generation to generation. in culinary schools. we have a separate specialty where people are taught to cook only pilaf. at least a thousand servings? killed 3 1/2 hours cooking 1,000 a day. no, 1,000 is at a time, but three times a day, that is, at least 3,000 per day. this is not just a dish here, but an important part of the culture, and that is why i decided not to rush with the tasting, but to wait three and a half hours and return to dinner, when the pilaf is as fresh as possible. in the meantime, let's take a look at the hospital. he's not far away from here moreover, there is also food. we have only public maternity hospitals; private ones simply do not exist for childbirth. at the same time, you don’t have to pay anything, you will have to pay extra only if a woman wants to be in a separate ward, a single ward costs fro

his philosophy is that cooking is not only about talent. he says, all people can do it if they put their minds to it, to learn girth, of lieu, of course, any one can reach a very high level if you're determined and not afraid of certain words, like discipline, rigor and commitment, you can reach the top longest roll it to save about me, the thumb hulu. when you those are all attributes that some of a house after fleeing afghanistan, 4 years ago, he had to find his way, 1st in austria, than in france. some a, a says cooking is not just about earning a living. it's a calling but i was in the pool. experimental circle, griffin, i already had experience because i learned to cook with my mother or more mer, ruthie on pause her in francisco. i live with 5 of the afghans and i cook afghan dishes for them, for it was in a lot of garner mortgagee. terry marks is passionate about training and susie asked at cook slight samarnie. oh, he teaches classes and the cooking school. he found it. cuisine mode employ. we'll say here's a tube. when you make sho

oh, he teaches classes in the cooking school. he found it. cuisine mode employ will say here's a tube. when you make shoe pastry, be sure to beat the eggs. first. tally marks has been criticized for supporting migrants in his school. detractors has said he'd grant asylum to anyone who wants to cook. the fall regularly behalf papers, even if there's a time limit member seems that may want to impart knowledge. so they have more freedom, little more autonomy and can live their life on french soil in the best conditions possible with a professional solar cell or several in the all the shop with you. me. every committee more than 6000 people have trained at the school. not only migrants, but also people who spent time in jail or who didn't graduate from school. she had a marx himself didn't graduate from school and he wants to help people put their problems behind them. lou fussy there's, we're not interested in people's past, or we ask what they want to do. now. if they want to cook, we can help with it. for summer, hey, it's the cha

if they want to cook, we can help with it. for summer, hey, it's the chance of a lifetime one, he doesn't want to miss because of that, they had to learn a little breath because if you with here, but they have hockey that they learn to do very, very from my shift theory works. those who get through 3 months of training and pass the exams can usually find a job in high end paris restaurants. the best looks, annual mill gift. we noticed that it puts people back in an upright position. they can see beyond the horizon and imagine becoming establish chefs and crafting their own style in summer, hey, wants to combine afghan and french cuisine. one idea is to serve traditional afghan man to or dumplings with a french style vegetable broth. lo, i want to often my starfish my foremost hewn. i want to work after that, i want to open up the restaurant a buddy with a blessing of terry marks who hopes his trainees will make it as far as he has. ah ah sure this young documentary filmmaker wants to know what really a only high in tech can un

so i've heard that don pepe is a great cook.n honor of the mayan rain god, water plays a key part. - epazote is a bitter herb that many mexicans swear stops the gassy side effects of beans. oh, my gosh, i love beans, so i know i'm gonna love this one. - oh, sal. ok. - uh-huh. - sí. - of course it's cooked underground. this is yucatán. thankfully, don pepe already has one in the oven. wow, i think you win... - sí. the underground contest of most hours. [laughter] - el olor, yeah. - [sniffs] oh, that smells good. - wow. mmm, it tastes like barbecue in a soup. smells amazing. oh, look at that. look at that. - this is the pork. oh, my gosh! - sí. - i'm so excited about this. wow, this is, like, definitely slow-cooked. this is just falling apart. look at this one. lookit. lookit. oh. - mmm. mmm. [laughter] - ok. - ¿claro? - wow, you can really taste the smokiness. in the u.s., we get jittery if our fast food isn't fast enough, but here in yucatán, no one bats an eye if dinner takes two days to cook. mmm. sitting in the shadow of uxma

there cooks, only two pizzas, another 16th century. filmed filmed.ray kill julie roberts and there are always two berets in line, still having to tell customers about italian pizza traditions. now it makes him smile, but at first people, seeing small black dots on his neapolitan pizza approached with a claim. why is your pizza burnt food is cooked at a high temperature there are such small burnt corners, that is, it is a leopard, that is , naples they say everything that is made canon. it no longer counts as pizza cookies, that is, peter was born. and paul sincerely believes this. he generally talks about pizza, like a real italian, integrity begins with the correct naming of the profession. uh, i often see it in ads. uh, an officer of such a profession is not required, there is a profession of a pizza parlor, well, an officer is a pizza maker, what is it in general, here, as if pizzaioli and all this you pavel got this profession, thanks to his older brother, he studied in naples with a very famous master. julia's pizza in the fourth generation of u

i need four things will you cook? we will cook a lot.ung potatoes will be baked with lamb fat tail, but these peppers and tomatoes, which you will find for me now are so straight wrinkled, i will marinate shish kebab in them, and i will cook for malik well, from beans, that's all. thank you. it takes a lot, right? i need two parsley. well, you have a green one, but pick up a gift. we need pickanas, we need walnuts. that 's it, yes, and you don't have honey. what a delicious take. yes? bit sell pasta? andrey look, no, it's not pasta, it's marinated. no, it's burdock pickles. we will definitely buy it. try it now . of course you can. if you close your eyes, as if you are eating the pulp of a pickled cucumber, and i will buy these beads, the italians will buy beads, how kind you are. you bought me a jar, i bought you beads, so what, that's why you pay everything. we already see paradise here, yes, and you yourself knead these spices. what is abkhazian salt? tell tell. oh what flavor four spoons? look at these, do you have a dardan? hello he

if they want to cook, we can help with it. for summer, hey, it's the chance of a lifetime one he doesn't want to miss because of that, they had to learn a little breath because if you was here, but i'm happy that they learned it is very, very from my shift to remove those who get through 3 months of training and pass, the exams can usually find a job in high end paris restaurants. the best works and what mil gift we noticed that it puts people back in an upright position. they can see beyond the horizon and imagine becoming establish shafts and crafting their own style. in summer, he wants to combine afghan and french cuisine. one idea is to serve traditional afghan man to or dumplings with a french style vegetable broth. to know i want to after my starfish my foremost hue, i want to work. and after that i want to open up the restaurant property with a blessing of tea. every marks who hopes his trainees will make it as far as he has . ah ah, her 77 percent a close look at fiber, bullying, bio sex and relationship experts can i

when i cook , i always cook a lot of it in order to freeze it later, you can cook risotto with it , you can add some sauces, in this case, it will help me for stewing meat. he hear. the beauty of bacon begins to sing us songs, murmur and talk to us. i have about 150 grams of bacon here. and the broth we have is some kind of special tell. and here i have two marrow bones, and with additives everything is very simple whole onion, you see, and i stuck a few into the onion, these are the stars of cloves, i still have onions. not a single onion is presented here, but still leeks. i have whole ones too. here are two large large carrots of garlic, four cloves. i add more salt, because the broth should be saturated; i cook it for a long time. yes, definitely juniper berries. so here we are with you. process well, look how beautiful it is. you just realize, yeah, that's a great help. but really, when do you need to save space in the kitchen? yeah, yeah, yeah, it's compact. yes, the facts, of course, we will have our bacon cooking for a couple more minutes. in the meantime, i'll take care of the

his philosophy is that cooking is not only about talent. he says, all people can do it if they put their minds to it. with tillman girth on hulu. of course, any one can reach a very level live if you're determined and not afraid of certain words, like discipline, rigor, and commitment. you can reach the top longer small. it was probably the thumb, hulu, when you those are all attributes that samarnie has. after fleeing afghanistan, 4 years ago, he had to find his way, 1st in austria than in france. summary says, cooking is not just about earning a living. it's a calling but i was here and if for a fair your 3rd resume, i already had experience because i learned to cook with my mother or more live with the on falls her in francisco. i live with 5 with the afghans and i cook afghan dishes for them for it was in a low. i've got no. margie terry marks is passionate about training and susie asked at cooks liked samarnie. oh, he teaches classes and the cooking school. he founded cuisine mode employ them. we'll say, here's a tip. when you make sho

who cooks? i will cook in italian. i need cows. just say that this is for you hominy.or monoleague. and now if you buy, here flour, yes, for a woman, i thought so for such a hat, this one is definitely the best. this is, as usual, everything you say is beautiful. i went ahead and take this bigger one, which is interesting, yes, yes. when you come to the market to choose a chicken, the most important thing is to pay attention to its color. it should be yellowish. plus it should be here is such a beautiful fat woman, plus she should smell good. don't be afraid to poke your nose everywhere in the market. i'll take these three chickens from you. i need an eggplant. how much are they 200 rubles. kilogram bell pepper 350 rub. kilogram clearly, clearly, but i can't see anything. how much does it weigh. and you try to see this gift. thank you. thank you very much a little bit these tomatoes and zucchini how much money i now owe, because how many rubles ah, i feel bad no bad. we don't have anyone. yes, and our air is our nature of all in the world. and how much with a discount,

how to cook the perfect egg according to the science of formulas from physicists chemists and cooks?ho and why gives himself an egg injection and is quail disease true? country of talent, new season today at 21:20 on ntv a well settled cartoons online games live broadcasts and that's it. this is in one of my rates. look, manage beeline tv in the up tariff and profitably, add home internet on your side, the halva card opens the door to the world of fantastic shopping, even during discounts and sales, any purchases will become even more pleasant with an installment plan for 10 months and a cashback of up to ten percent. find your dream apartment on cyan listing from owners and 3.8% discount on mortgages to just decide. automatic programs compact dishwasher vacuum cleaner dry and wet slide and other appliances for april 15 and win apartment details.ru. rostelecom’s internet technologies of opportunity are sure that you are buying osago at a bargain price, but if you compare, you will find it cheaper, apply for osago with savings on the number one service in russia , if you have insuranc

and i want to cook such rostov borscht.figured out what to use , so now i will choose. what a beauty, maybe i don’t need fish, but i can’t. i will definitely buy now. nikita some tasty stuff for me, please. your tomatoes are insane. let's take tomatoes, two kilograms. she is borscht, so that they recommend me which ones. let's then half of these, and half of the test. thank you very much. let's take the garlic heads, 3, 4, let's take the onion. let's have carrot pieces. six or seven, no more, you know how to choose a punitive, a round nose. she will be juicy and sweet. i really like it. this potato looks even tastier than that of rostovites. thank you, i want to make these bbq-style ribs with a bite so very tender. good afternoon, tell me do you have ribs? are these without the loin just on the grill, which can be fried? yes , i need to make six eight kilograms, well, we agreed perfectly then. have a good day good mood. no need to dial your smoked meats are very tasty. thanks bacon. right, right? let's try bacon. let's get

cooking experience, so to speak.that experience, serious tasters appeared at the moment that they were shoveling documents there and that means, uh, the command found out about my specialty. well, like that he was silent, that he was hiding, no one asked what i got up to say, cooked everything , they liked everything and, in fact, they introduced me to the cooking service, that is, this various kind of delegation. well, there already there was also the minister of defense at that time and everything else. that is, well, you understand the level, what kind of well? and as a matter of fact, the services began with this one. namely, let 's say serious. yes, already work, serious, cooking came from the army, uh. went means, eh. well, i decided so, i myself had to go and see a little bit to understand how the structures work. that's all, that is, it was catering that came to the dining room as an assistant cook. so it's time to help assistant. that is, i reached the position there for the production of combination, i work

600 points on the drum, i'm sorry, you cook well, i'm cooking pancakes, something else to cook donutshe borscht is cooked very tasty and you want to come visit, come fly, in the third i can’t want anything with pleasure, because somehow for me, to complete surprise , 600 points letter c. a little later, i'm just a little later, and your wife is a good cook wonderful. wow there is, matryoshka, beauty, a painted mysterious toy, a well-known, beauty, all russian watches and today like for the winter of beauty and a well-known beauty all russian features, and today you are open, not knowing you. sisters, the matryoshka has ruddy tops of the gruni. she always has a lot of marusya nastya’s patties, that you can’t count everyone in russia, in every city there are their own nesting dolls. there is, someone has a lot of her, that i don’t know let go of all the children in each city for their toys. old open bravo meet the bright feast of the resurrection of the lord in relation to god does not depend on calendar, the lord is open to everyone looking for everyone's biggest. a miracle is the birt

yes, in which we can , as i said, make bread or cook soup or cook porridge or meat, yes, that is theret there is another indispensable feature here, this is a feature that allows you to focus on a pan without a stove. summer season is coming soon, you know? yes, do you have gas at your dacha if you like to cook? well, you are, as it were, limited, then these are all the tiles. that's all, you know , it's collected in one assistant, and you and i are on this disk, which is warming up, we put everything in the pan. we chose the program, we activate the program hot, we choose the time that we need, well, that's 4 minutes. i think enough we cut the bacon, and i can take smoked bacon in general, i can take smoked brisket, but it just seems to me that in general there are recipes, the dish that i will cook is such stewed meat. the inspiration for this recipe is taken from a burgundy dish called bourguignon. why is it called burginine, because burgon wine is added. i will honestly say burgundy, wine. i will not add. you and i are not d'artagnan with porthos. e, aramist somewhere here aramis a

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that's how you decide what to cook?mind? - no, no, no, no. that's what's so beautiful and stressful about my job. because that makes it even more stressful. ♪ ♪ - lalo always lets mother nature dictate which produce to pick. and i think she's just had a word. - you're gonna have verdolaga today. - and what is it? - in english, it's purslane. - purslane. - yeah. as soon as it starts to rain, you'll see this grow everywhere. - how do you know you're not getting a weed? - well, we probably are, but we'll clean it. - oh, we probably are. - and honestly, there's no agrochemicals here, no fertilizer. so even if we do eat a little bit of weed, i mean, it'd still be good for us. ♪ ♪ - what does it taste like? - to me, it's-- - it tastes like watercress. - it does have that texture. - mm-hmm. - but you know what? this--our ancestors here in mexico have been eating this for hundreds and hundreds of years. you can have it in a salad. you can cook it. probably one of the most healthy food you can eat. after this, it's gonna be your

and mechanical cooks in the canteen, meet the robot chef that could revolutionize how companies feed there. this is the to be a business owner of what's in berlin. welcome to the program. the world bank is calling for better migration policies across the globe than its latest world development report. it says, there's an opportunity to make migration work better for both wealthy and low income countries. the report says that many industrialized countries are facing diminished populations and intensifying global competition for workers. while low income countries are expecting rapid population growth, adding pressure on young people to find jobs, the world bank is also pointed to the number of refugees tripling over the last decade with climate change threatening to feel more migration. well, let's bring in survey to victor. the co director of the world development report. so one of the authors of what we've just been hearing about and can i ask you, are governments failing to grasp the importance of migration to their economic futures? many countries are facing a huge demographic cha

it was made by this cook and robert. it has been operating in the contin of an office complex in berlin for the past 2 weeks. orders are placed on the touch pet or wire and mobile app, and there's a variety of pasta dishes to choose from. a meal costs 8 euros 50. once payment is made to robert, start cooking the machine, mix of everything together, hits it up, and it's ready to eat in 5 minutes. oh, i think it's fantastic. i'm very surprised about how tasty it is to little consequence. it really is good lunch dinner. those were slightly under cooked lunch, but i think the machine can be fine tune this can be really compared with the continuous and it's freshly made. so i think it's even better because it's not, you know, boiling in this sab preparation of pants. a berlin bass taught up 8 me developed the robot. it's founder emerald. paula worked at the delivery service. the massive shortage of skilled workers into catering sector gave him. the idea is in as again we see it as a way to supplement regular contin at lunchti

heidi burnett south coast sk had been living with her boyfriend steven cook in a baltimore suburb for about two years. there were whispers of a wedding, but those plans wer tragically cut short whe stephen arrived home to a scen that was both brutal and bizarre. heidi, sprawled in the livin room floor, who would want her to and why? here's dennis murphy wit indiscretion >> she was a bubbly woman in her early twenties, just looking for a clean break. the heidi bernadzikowski, baltimore pool league ace, had in recent years under some tough times. but now the shots were startin to drop. a steady job as receptionist, boyfriend she could take to be the parents, top even of a summer wedding in las vegas. and then, it was game over for heidi. just like. that >> someone had made their way into her role house on a thursday night in april back i the year 2000, and killed he in the most brutal fashion >> baltimore county 9-1-1. >> migrants been murdered. >> what happened was she shot, or - >> she's cut her throats cut. >> any parents opens a doo exam, there's two cups-ing their. you know less. d

his philosophy is that cooking is not only about talent. he says all people can do it if they put their minds to it. >> [speaking non-english language] translator: of course, anyone can reach a very high level. if you're determined and not afraid of certain words, like discipline, rigor, and commitment, you can reach the top. >> those are all attributes that zmaray has. after fleeing afghanistan four years ago, he had to find his way, first in austria, then in france. zmaray says cooking is not just about earning a living, it's a calling. >> [speaking non-english language] translator: i already had experience because i learned to cook with my mother. here in france, i live with five other afghans and i cook afghan dishes for them. >> thierry marx is passionate about training enthusiastic cooks like zmaray. >> bonjour, bonjour. >> he teaches classes in the cooking school he founded, cuisine mode d'emploi. >> here's a tip. when you make choux pastry, be sure to beat the eggs first. >> every movement must be precise, which can be difficult. th

once payment is made to robert start cooking. the machine makes us everything together, hits it up, and it's ready to eat in 5 minutes. oh, i think it's fantastic. i'm very surprised about how tasty it is to deadly consequent. it really is good lunch dinner. those were slightly under cooked lunch, but i think the machine can be fine tune this can be really compared with the continuous and it's freshly made. so i think it's even better because it's not, you know, boiling in this sab preparation of pants. a berlin bass taught up 8 me develop the robot. it's founder, emerald, pala worked at the delivery service, the massive shortage of skilled workers into catering sector, gabe and the idea is in it's again received as a way to supplement regular content at lunch time. not to relieve some of the lower transfers on what it would especially be useful at night or on the weekend when there's still a lot of demand so long. but the regular contin would be too expensive due to the number of employees it needs. and the amount of ingredients

you, we will cook a traditional dish that our grandmothers cooked, personally my grandmother is readycheese. your own cheese, yes, like lasagne, everything should be in layers somewhere around 4-5 layers, but here you already have to somehow you can shake it. yes, of course, this is a simple dish traditionally simple to say everyday such a dish, yes, and very inexpensive, because everyone had cheese at home, moreover, i understand that everyone has cheese at home pita bread, when pita bread, instead of throwing it away, you can cook absolutely right. by the way, there is pita bread, you can also use four layers. we have further that we pour onions with boiled water. well, look, pita bread and cheese instantly became softer than one, yes, and homogeneous, add a little vegetable oil, and again unscrew everything and close it. we give 2-3 minutes. so steam for 3 minutes. it's fast. hello, ready. yes, our dishes are ready. we can eat. lavash forks are also possible let's show how bon appetit? oh mama grandma knew really good for the kitchen fat, true , my conscience already tells me, that

now you can try, of course, cooking is not simple, we started cooking the morning, and yesterday, but finished only tonight, well, we did it and everything looks very appetizing, therefore, i suggest taking it. why take a spoon, when you have everything with your hands and let's dive. finger well, what can i say, a luxurious palette of colors, as if no artist painted, and all the inhabitants of sri lanka near the sea, everyone draws on canvas. everyone contributes to me, like our spices, who added spice to piquancy the flavors are different and all these different elements are in harmony. in one dish. exactly the same as my impressions long. thank you for the recipe and for these days. now i'll tell you, stunned friends. hi i found my scales. that was just in the process of telling everything that we saw and tried in sri lanka. so i tell my friends. in general, there is such a park of elephants, they are so cute, they love it very much when you feed them, and at one point you will take a walk with them. they are a crowd of 52 elephants following you. this is very impressive, we also h

his philosophy is that cooking is not only about talent.e says all people can do it if they put their minds to it. >> [speaking non-english language] translator: of course, anyone can reach a very high level. if you're determined and not afraid of certain words, like discipline, rigor, and commitment, you can reach the top. >> those are all attributes that zmaray has. after fleeing afghanistan four years ago, he had to find his way, first in austria, then in france. zmaray says cooking is not just about earning a living, it's a calling. >> [speaking non-english language] translator: i already had experience because i learned to cook with my mother. here in france, i live with five other afghans and i cook afghan dishes for them. >> thierry marx is passionate about training enthusiastic cooks like zmaray. >> bonjour, bonjour. >> he teaches classes in the cooking school he founded, cuisine mode d'emploi. >> here's a tip. when you make choux pastry, be sure to beat the eggs first. >> every movement must be precise, which can be difficult. the

this grill in the oven not only cooks perfect steaks, but it works like a barbecue here you can cooks at the same time, and it also bakes like an oven. to do this, you can use the baking sheet that is included right there and wash the steakmaster. very easy thanks to the non-stick coating and removable panels. so we have to wait a little bit until it warms up. look how beautiful we are here we increase a little those to the emperor, to make everything here a little thicker. salt so well, now our grill is warmed up. look, what a beauty and now we're posting it here. cut squid cover with a lid and everything will happen by itself. in the meantime, we lay out the beans, you know, like a pillow? in general, beans with squid are eaten not only in the atlantic or in spain they are also eaten in italy and portugal , because squid is sweet in itself, and it is beautiful, of course, from greens. yes , but this is the starchyness of the beans, plus hot chorizo. well, all the rest of the joy that we have created here is very, very helpful. noisemaker special guests and beloved participants we c