, i am a cook, so i came and decided what i would cook . for example, in belgium we use the same vegetables as here onions and potatoes, garlic, but for example, all of these are used for completely different dishes. everything is completely different when i cook in this kitchen, it is a completely different experience of preparing dishes. i think it is good. stories and you also worked in belgium as a cook. yes, i worked in brussels in a shelter for the homeless, but when the war in ukraine began, new shelters began to open , new opportunities appeared for ukrainians who come to brussels to belgium, and i worked in the kitchen together with the team. we cooked for people every day, this is mine main profession i also worked as a cook in a shelter for belgian women and before that i mean before i started working in shelters i worked in a restaurant i make mayonnaise professionally many of my friends love it too since the cook is not an anti-circle. this is vende vigun in ukraine. a full-scale war began in ukraine, so you started helping ukr

anyone can cook. >> i really do believe that anyone can cook. that's why i have the motto on the top of the book. cooking is all relative. cooking can mean anything to a certain extent, but i really do believe that anyone, no matter what your age is, can jump into a kitchen and make something exciting to pour in. one can san marzano tomatoes and break them into chunks, finish with a pinch of salt and a few shredded basil leaves and let it simmer for at least ten minutes. how do you gain such knowledge of so many different types of cuisines? it started with family. i had a persian grandfather. i have an aunt who's indian. my dad's family cooked a lot of italian cuisine. i was lucky. i had it all in terms of that worldwide depth and knowledge of food. i was taught as a young kid to try everything when it came to food at least once, putting his cooking ability to the test. >> this harvard graduate decided to take on masterchef season ten. at just 22 years old. >> nick, you better start thinking about what you're doing, young man. >> okay, let's go

cooke-sampson: oh. angie: you are like, more like... cooke-sampson: the aunt?ngie: and me, i'm in between. up here is not... i'm like my father, picture of my father, and the bottom part is ma. and you, this part is your mom. stacy: yeah. mommy, it's like looking in the mirror. - i don't know, okay. - kind of clothes you wear. and you wear your pants up high like that. cooke-sampson: angie said my mannerisms were very much like the mother. and she told me the mother had just passed away. oh, this was last april-- two aprils ago? two years ago? - yes. we agreed that i thought it'd be best that i got a dna test. (in korean): - (repeating): - love you, mom. - mm-hm! - cool. cooke-sampson: let me see if you're gonna be difficult. - my vein's good. i do believe it, almost 100%, that she is my sister, you know? (talking softly) angie: so that's it? cooke-sampson: that's it. i'll see you, and let's hope and pray that this... - oh, me, too, me, too. - ...that it'll be one week. i hope, one week, we'll be calling each other sister. - yeah, i hope so. - mm-hmm. (birds ch

well, how could i not cook russian food.cook the other one doesn't know how , i'll go see what god has sent here. let's split you to the left, i have good luck to the right. oh, this is just perfect, and this is also local, and your own already, and are these actresses ground or not? no warm, right? hello, you have it all. i understand, yes, it's very cool wonderful. that's right . great. i'll take 3 kg of cucumbers from you. but let's take mint, basil and dill, probably, that's it, i'll show it here. may i leave you? okay thank you very much. that's what i need dried white mushrooms, yes, and how much is a jar? wow wow, great, too, local yes kostroma well , let's like this for 2.000. let's thank you uh! you, here, these are peas you have , this kind of sugar sugar. you touch. there how many peas, and give me three glasses, probably five well, let's five, but i took this girl took garlic. yes exactly. why a beam? the old believer is reliable there, listen super. excellent thank you very much. well, katya, how is shopping? oh

well, let's go learn how to cook barbecue everyone knows how to cook barbecue., people make a huge number of mistakes when cooking barbecue. by the way, because of this, instead of a wonderful and tasty dish of people, some kind of burnt meat is obtained. and maybe, by the way , you make these mistakes when you go to the barbecue. let's find out and for this we enlist the support of professionals. hello andrey andrey malakhov's evening show today at 17:50 magnit cosmetic you can change the images to be a hostess and a mother for different you one magnet cosmetic up to 5 million in the department and online it's time to take care of your health, debiko helps to normalize cholesterol, sugar, improves metabolism, wildly, be in shape, let your health be normal. today you have a date with pick her juicy chicken, seductively fresh vegetables, incredible light sauce. oh yes, lunch basket tracker pete and 5 for 300 rubles. in restaurants kfc and rostik try the tooth shepherds. lesser ayurveda combines miswak neem for gum health and protection against caries and bacteria

a guy who is redefining not just what southern cooking was and could be but american cooking as a whole waffle house universally awesome? >> we are going to talk a forl about this about the notions of the universal awesomeness. is the waffle house universally awesome? >> we have one choice for late- night eating and it is the waffle house. no matter how blitzed you are or how normal you are, you are welcome and treated equally. with an experience, not just like eating a plate of food that's like >> you are talking magical spiritual place. >> it is beyond magical and spiritual. >> it is indeed marvelous. and irony free zone where everything is beautiful and nothing hurts, where everybody regardless of race, creed, color or degree of any notion is welcome it it is a beacon of hope and salvation inviting the hungry, the lost, the seriously hammered all across the sout to come inside. a place of fety and nourishment. it never closes, it islways faithful, always there for you. >> when i was a kid i was obsessed with this place and i wanted to be a chef or this was the only place i had ever b

i remember that this is the only cooking program that used to cook seeds.i don't know, maybe not the only ones. it's simple. and it was, you know , funny when we cooked them. lyokha went to some kind of salad there. i made my own salad. and these at the end of cooking , any culinary program needs what to taste correctly. uh-huh it's so what you cooked and the next one was, right? how as if you understand what they should be. you know what you're doing is to pretend like you 've never eaten. until then, this dish no no. and as when he came, as if, well, i didn’t buy and to cook hmm but in which to fry i don’t say cook, but such e you reminded me of a story about a culinary this story. she is cheerful because it is in a village right in belarus in a village right in the village a village. that is, not some kind of settlement, uh, an urban-type settlement, but a direct village in which we left to celebrate. we are the day birth because there was such a base on the river. e with a bath. there, how could you even be there, but, as soon as my friend, uh, their fr

this is cooking on the grill, and it is cooked more fragrant and more delicious.sauce is not enough for me yes, in general, delicious more guys now, we will definitely say refreshed ourselves. yes, there are a few, but honestly i was expecting more. i understand. by the way, right in front of us, bolshaya pokrovskaya central pedestrian street, the street is an analogue of the moscow arbat, by the way, we have a highway here. so there will be time to come in, and we will feed you with our interesting dishes. yes, great. thanks for the invitation. you can’t imagine a real nizhny novgorod dish if you don’t get acquainted with the main local attraction - the river and the way of life you need to feel it nizhny novgorod assol by name. masha is already waiting for victor scarlet sails are ready. mash hello. how cool are you here. we have a very, very beautiful water area where two rivers merge. aka and volga you go there on yachts are not for me at all. this will be the first experience. i am actually actively involved in sports, but i have never been involved in yachti

and here you have free time tomorrow at least to invite you, we will cook, we will cook delicious fooducts, i invite you to try, really rich. i wonder how such diversity is used by stavropol restaurant, respectively, it will be a purely caucasian story and khachapuri in ajan, of course, exclusively local raw. in this case, i see cottage cheese. well, it reminded me very much, of course, of our homemade cabbage rolls. in general, i'm used to, you know, such a daume, which is sold in broth. that is, you have such a position, or you strictly present it like this. no, you know, you are all these caucasian dishes, yes, since i myself am from an armenian family, i invest a little of my childhood, this is the same dolma that i played with my mother in childhood. yes, and here's a little passed on his childhood. well, that is, without the broth. this is how it goes. yes, i understand delicious. yes, it's interesting, it's clear when you eat these two dishes and all that. i really love meat. here it is the most lamb in turkey in the first place - it is a whole very, so to speak, wonderful. arom

to cook.his rib was fried, marinated, and cooked for 12 hours, and that's not the limit, if we make it, it's made to order and will leave. however, this restaurant delights, we are more interested in what is sold in ordinary stores, which, as the manufacturer assures , can be baked directly in packaging from a friendly program. miracle of technology and chicken. the composition pleased. unless the presence of starch in the chicken semi-finished product is not tricky to remove the label , make small holes in the top of the film and send the time and temperature to the oven. each sample of such packages uses a special heat-resistant polymer. usually, manufacturers make a certain temperature tolerance, that is, they leave the opportunity to overheat this package by 10-20 °. here but nevertheless someone can save. here and u make u material that will work back to back over the temperature range, therefore, it is important not to overheat otherwise the risk of release of various additives and plast

i cook normally.t is, i do not see any plus or minus in this, that is, complex amino acid vitamins in training. the only thing i use. well, you don’t care when you cook for yourself, you calculate, no matter how you live, in fact, i never considered myself, like i live, because i think that you just need to be a fanatic in your sport. i've always just tried not to eat too much. uh, balanced proteins fats carbohydrates, that is salad try less soda less eat fast food and the result. . now give me oil. but sometimes you want to somehow please yourself and eat junk, of course, we have athletes. this is probably even more desirable than ordinary people, and we try, i don’t know how anyone, but i allow myself to go somewhere there every 10 days. something so harmful to eat, some kind of shawarma or a burger. i think you're working off, of course we've been in the gym in training for a very long time. already a very hard workout, especially for i spend 3-4 hours in the gym for competitions. i think that with

he made a wish to become a cook.at i will go to cook in a restaurant kitchen at the age of 17. he quickly got bored of cooking standard potato pancakes. he wanted to create something, but he still could not understand that he was starting in russia gradually with achievements gradually with the same ladder five years later in belarus without looking back a new culinary philosophy breaking the stereotype about the absence of haute belarusian cuisine. this is our potato pancake and this is oursnik. i believe that i could break the stereotypes of our two russian cuisines. those who at least once got into a stylish gastrobar in the center of mogilev forever remember this place, it’s not the interior that sticks in their memory, but not the ordinary , at first glance, incomprehensible dishes that , on the one hand, surprise the taste buds, and on the other , make the brain get out of the depths of memory, tastes and sensations forgotten from childhood. and people. it is hard to realize right away that a culinary masterpie

i cooked you such a deep-fried ball for roque.e cream cheese and we approach pickles, we try to treat ourselves. if anything, don't hit us hard. thank you all, thank you very much. thanks oh me. i hope so, but everyone can do this. i 'll tell you how nuts hello please. and the last portion, and we literally need 2 minutes to finish everything. at first i tried croquettes, it turned out very worthy, especially the curd cheese that turned out there with cashews, i never tried it, but i really liked it. so it turned out good, maybe? as they say, simple constantly do and people will rejoice. so i love the sauce. but it's still sharpness gives some piquancy. croquettes also have such an unusual taste. with all that, yes, used common products, and i would probably take the recipe for myself for home cooking never in my life. never tried anything like this here, of course, absolutely amazing. she would probably try to do it, but i'm not sure, say hello. i see you so it's me you fit. i'm still a little worried, that's all, it's really ple

the product itself is not how the cook works with it, not the techniques, the cook.sionalism of povarskaya dominates. yes, and it is the product itself that dominates, that is, the taste of the product. you can even serve it raw, by the way, uh, scandinavian cuisine. here is the nordic one. it seems to me that they were exactly the pioneers in this, that is, to serve raw, that is, of course, there immediately literally from the sea to the table. yes, that is, here is the minimum and and sea or sleep. vikings back in those since those times yes, there was no time to rant. this is the correct attitude to the product. i really like how they work with smoked marinades, that is, with salting, this is just the response word to the buzzword fermentation. this nothing but curdling. in fact , ours, familiar to all of you, are pickled cabbage, cucumbers, and so on, such other products, here, but in fact this is with such a direct example when he arrived. oh, by the way, i've also been there for an internship in denmark in the same one. by the way, i worked there for about a mo

and quails are much easier to cook, you can fry, cook, stew bake, even in the oven, even on the grillven wither under the summer sun. see how the sun shines. the main thing is not to buy poisonous quails , biologists warn, there have even been cases when they fry there m-m for food, there these uh, there potatoes and even a hand of quails, and they also noted a case of poisoning for people. uh, with these poisons to me. how to distinguish their organisms so safe and useful, however, can destroy parasites and fight diseases without drugs , rabbit meat will become record-breaking cheaper this year, because it will be six times more. and i’ll tell you how difficult and profitable it is to breed rabbits in the country in the second part of the investigation. don’t miss it. and for many , the real game seems to be the rising cost of onions, which makes you shed tears at the counter in just 30 days. the price soared by as much as 30%, which happened to be sorted out in a summary of the most important consumer news. and the fact is that in january in uzbekistan kyrgyzstan tajikistan kazakhst

in wild nature in the ancient way of cooking.made me feel like a primitive man. and this is very important for diversity, especially in such a resort, which is famous for mostly luxurious all inclusive hotels and they are , by the way, really luxurious . well, everything, charged, warmed up , warmed up. and now federico is certainly ready to freshen up in the snowy embrace of the mother of russia . to be honest, i already miss it. so friends. wait for me see you in a week, when we go together again, let's go just a holiday today at 21:30 on ntv five components of unienzyme help normalize digestion reduce bloating discomfort remove toxins june, normal digestion excellent mood and the taste is a pleasure to recommend. which medicine for cystitis is the most cost-effective, not simple and larlar is more profitable up to 50% the battle is generally sweet dough. it seems to me that this is the most important homemade dough. we have 250 milliliters of milk and 80 grams of butter and warm the milk with butter a little so that the butter

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

i remember that this is the only cooking program that has cooked seeds, but i don’t know, maybe not thewe cooked them. lyokha makes some kind of salad there. i made some kind of salad of my own, and naturally, at the end of cooking any culinary program. you need to taste properly. uh-huh it's so what you cooked and the next one was. i say yes. as if you understand what they should be. you know what a knife does to pretend that and you have never eaten this dish before, no no. and how when well i didn't buy and to cook hmm but in what places? i do not speak cook, but such e you reminded me of a story about a culinary this story. she is cheerful because it is in a village right in belarus in a village right in the village a village. that is, not some kind of settlement, uh, an urban settlement, like, but directly the village in which we left to celebrate. we have a birthday because there was such a base on the river. e with a bath there, you can even be there, but my two friends, uh, friends know them very well zhenya and aktai, they went to the village store in the village in order to by

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

nothing to cook. open it and eat it with a fork, but still, if this is some kind of meat product, the second course, then, of course, it’s more pleasant - it’s eaten hot, so cosmonauts on the star module in the service module, there is a special chair for eating, in which electric heaters are installed , five jars of things are inserted into this electric heater, they fit in there. well, the cover of the electric heater is closed, the button is clamped in half an hour. uh, the contents of the jar will warm up to 65°, and now, now it's ready to be consumed and additionally hot and tasty. this is about cans. and space bread is inserted into the electric food warmer. it's also quite popular. and what is interesting about this bread. eh, what, uh, this is how it looks like. it looks like these chocolates, which are divided into squares according to the same principle, yes, 10 pieces in size per meter. yes, yes, this is done in order to, as they say, one cube for one bite, because any crumb that flies away

i don't give a damn about cooking them for you.ome on the weekends, and now halva fiction. and anticipating your question, i tell you how to make yeast dough and bake pancakes. nothing unusual the most interesting thing starts next, make juice from halva, grind halva into small crumbs, then add flour, pour water in a ratio of two to one, mix over medium heat, bring to a boil, reduce heat and constantly while stirring, cook until a thick homogeneous mass is formed, pour over the bosses. light and music fountain granite fountain what can i say? there is even a linden fountain. according to legend, a linden fountain stands on the spot where a tree was once forbidden to be cut by peter i because he considered it a kind of talisman for successful work with the plant by the emperor. true, they misheard sak, well, linden, there is still there. only now it is bronze and it is under the blue of this linden tree. i decided to make an appointment with my dear and beloved. i don't know who or what you're talking about thought, well, i, and you

followed by locally sourced lamb, cooked perfectly.berries, toasted pistachios, coriander, and yogurt sauce. in what way does opening a fine dining restaurant in detroit benefit the majority of detroiters? >> how is it not making it better? how is sitting back, not doing anything making it better? how is it only buying my products from detroit, or farmers in detroit not helping detroit? i'm supplying from detroit. i'm hiring people from detroit. everybody here lives in detroit. >> if i were asked the same question, i would say i don't know. i'm doing what i do well, >> right, exactly. i'm doing it in a place that i love and i'm demonstrating that... that... ...yet another person gives a -- about detroit and believes in it enough to be here. >> you're 100% right. i never really thought about it. until you asked that question. to me, it's just obvious. >> what will the detroit of the future look like? whatever you may think it should look like, it will probably taste like this. this week is your chance to try any subway footlong for free

can be used in cooking, but is it also used in cooking? well, more like an ingredient, of course.aybe it's a cactus. so let's assume, look at the riddle. he has water, but he does not drink it. interesting, and by the way, fits. i know the correct answer. he has meat, but he does not eat it, he has beard, but he's not human. well, fine , maybe good. so he has a guess. he does not drink her meat from him. well, it is clear that this is most likely a metaphor, right? he has a parade, he is prickly so very rare i want to tell you, bristles are very rare the answer is a cactus, alas, build a tower, the fourth element is not a sentence. by the way, the opposing team will do it after you. well, if you don’t answer my question correctly, of course, in that the tower is stable, you let it go, there were cases when the tower fell just like that and you already come back to yourself today. thank you had a version we'll try to say it's corn corn, right? so there is water, here it is already doubtful. okay meat. maybe, as it is believed that a fiber grows inside the beard? here i accept the a

a, ., ., ., ., cooking? moving on to a more soberin: cooking? l sobering reality, how did the pandemic affect you as a film—maker, is a storyteller? do think it has changed it?— is a storyteller? do think it has changed it? is a storyteller? do think it has chanced it? ., . ., ., , ., changed it? pandemic, for me, was a name changed it? pandemic, for me, was a game changer — changed it? pandemic, for me, was a game changer because _ changed it? pandemic, for me, was a game changer because it _ changed it? pandemic, for me, was a game changer because it made i changed it? pandemic, for me, was a game changer because it made me i changed it? pandemic, for me, was a| game changer because it made me sit back and really think about... what is my purpose? and why do i want to make films? and you'd better believe that whatever film you choose to make, it should have some impact. stop filming me, you always fill me! before, _ stop filming me, you always fill me! before, i_ stop filming me, you always fill me! before, i was quite, sort of, i used to push

today for the whole time, how many we cooked, we didn't count the total number of people, but we hadiods when we they prepared two to three thousand portions a day and gave them out and this is ukraine kherson is ukraine khersonsk the ukrainian flag and the truth is that they shot at people in the central square of the city and that's the truth about the ukrainian resistance is very strong and the occupiers did not believe that this was possible, they followed the picture and such realities that they were supposed to meet and rejoice with them, but this did not happen the so-called basements of people began to turn in collaborators about my ukrainian position, the neighbors knew about it, and even the neighbors, those who sided with the russians, became collaborators, and it became clear that they could turn me in too. we gathered quickly and on may 2, they left and started production in boryspil. the sterilized food that we produce at this production facility is now in great demand not only among the military and among immigrants, because these are ready -made meals . the meat is di

cook .lus, i would legend sue cook. plus, i would imagine sue cook is a dab hand in the kitchen. i'll be asking whether supermarket cooking instructions are destroying the great british sunday roast . mark great british sunday roast. mark dolan tonight is the home of the papers with tomorrow's front pages from 1030 sharp with three top pundits. and tonight, i mean top. they haven't been told what top. they haven't been told what to say and they don't follow the script tonight. mike parry , st script tonight. mike parry, st giles' curci and lizzie zita the ultimate dream team tonight , ultimate dream team tonight, i'll be asking the pundits, should pregnant women ever be put behind bars? and as a us congress point to evidence of auen congress point to evidence of alien life, are ufos real after all? and frankly, if they turn out to have half a brain, shall we get the aliens to run the world? plus your emails, especially the spicy ones, market gbnews.com. this show has a very strict golden rul

he made a wish to become a cook. i like to cook.ove to eat i will go to cook in a restaurant kitchen at the age of 17. he quickly got bored of cooking standard potato pancakes. he wanted to create something, but he still could not understand that a person's life is at some point in belarus without looking back at the skeptics. not a russian window, those who at least once got into a stylish gastrobar in the center of mogilev forever remember this place, it’s not the interior that sticks in their memory, but not ordinary, at first glance, incomprehensible dishes that, on the one hand , surprise the taste buds, and on the other , make the brain get out of the depths of memory, tastes and sensations forgotten from childhood. and people. it's hard to realize right away that a culinary masterpiece is a belarusian traditional dish, but in a modern interpretation. yes, what our mothers and grandmothers instilled in us, yes, there is also, after all, some kind of genetic memory, certain products, certain tastes. and if we are the old one th

cook .lus, i would legend sue cook. plus, i would imagine sue cook is a dab hand in the kitchen. i'll be asking whether supermarket cooking instructions are destroying the great british sunday roast . mark great british sunday roast. mark dolan tonight is the home of the papers with tomorrow's front pages from 1030 sharp with three top pundits. and tonight, i mean top. they haven't been told what top. they haven't been told what to say and they don't follow the script tonight. mike parry , st script tonight. mike parry, st giles' curci and lizzie zita the ultimate dream team tonight , ultimate dream team tonight, i'll be asking the pundits, should pregnant women ever be put behind bars? and as a us congress point to evidence of ahen congress point to evidence of alien life, are ufos real after all? and frankly, if they turn out to have half a brain, shall we get the aliens to run the world? plus your emails, especially the spicy ones, market gbnews.com. this show has a very strict golden rul

and that he loves to cook himself.se, i can’t help but mention potato pancakes, because i went to some kind of show and there is the crocodile principle, when the team is one blogger, the second blogger and, uh, three there are still subscribers of this show in each team, and there the girl tried to explain to me what the word potato pancakes is. uh-huh as a result , it dawned on me, and the information that it grows in my grandmother's garden is green and sometimes it is rubbed from it. i'm so green i'm an onion. why didn't i just understand. i generally refused to answer. and what my surprise was when she told me that she cooks from zucchini rubbed on a grater and then fried. i am such a zucchini, i stand like that, and i say, wait, i say potato pancakes. she says yes draniki, they specially editors of the program thought of the word draniki, because they know that i am belarusian, that's me, i say, draniki are being prepared. i can find a cut right here , again, about short videos. it's cut where i scream. i am a be

to a special recipe and sent to the grill in three hours the cook checks the doneness of the meat 71inimum temperature for cooking here it's ready and here it's ready according to soupz we have such soups we have the so-called bami goreng indonesian dish noodles with meat here we really have a high-quality product is goulash and here kipiflet is chicken fillet and it's all in the sauce, so it's very tasty and has a high protein content , he buys all these products with money from the donations of ordinary dutchmen, volunteers deliver them by truck directly from the netherlands, 20 tons of food are distributed literally in one week in recent months alone, the volunteer took about 60 tons of products to the front, he could have had more if it had been for the ukrainian bureaucracy, bureaucracy is really something that drives me crazy and i have a question. what is wrong with these seals so that getting a seal and signature for one item takes 6 hours of work, and my list has more than 40 items for the east of ukraine, getting things should be much easier, it is very necessary , we reall

look, we have cooked the question.oup, seasonings, salts, spices, everything, all right, eat. and what happens to him next why does the soup spoil for some reason less tasty? why on the third day from such a maroon fine borscht becomes such a dubious brownish liquid? all, well , almost all caloid systems are a and , in scientific terms, and not thermodynamically unstable, not scientifically simply unstable, that is, any colloidal chemical system. it tends to deteriorate why but because these particles have a very large surface. and generally speaking, but somehow a particle, like people, they love their own, that is, here they are looking for their same protein particle and sticking together with it, which we see as a result , we see that our oil has all floated to the top of the borscht. we finally decomposed all these dyes that we tried to stabilize, because at the same time. even if in an acidic environment , the processes of destruction of living tissue continued. well, before once, the former alive and in the end.

her first stop, a woman's house who stood just started cooking. and one of the volunteers , she has cooked weekly since its inception. >> i do this every week because i can't, and i see what is going on in the world, and if you can make a little bit of a difference, then why don't you? and then my kids see it and then they talk about it. >> all these small gestures from so many different people is making a big impact. >> if it wasn't for these dinners, where would you be getting dinner from? >> i kind of rely on them , they do it for everyone. if it wasn't for them, they really got my back . >> reporter: and it's not just food. on the menu , a hot meal, drinks, food for the next day , hygiene items and even food and supplies for the furry family members . >> i don't judge if they are having a bad day , or whatever they are going through in their life . if they don't want it, that is fine, but they come here because they want to and the community they are building , and the friendships, instead of living a very lonely and segregated life. >> report

the bytchik of fasting is called a tagine, because it is cooked.ed we squeeze meat and vegetables and languish under the lid for several hours and it turns out very tender and at the same time, juicy meat, it just melts. and let the operator literally bore me with his eyes, calling me to the distant ones. i don't i can not look at the market once. we are already here , i quickly fucked up in the market, you can find everything your heart desires and judging by the name of the shops at affordable prices. okay, so come on right now, how are you, bro? i think it's a five, high five. and do you speak english well, how many times, but only russia guys dole the letter opa a little bit, as he says, well, the experiment continues, let's move on. hello how are you? you speak russian well. yes, i'm shocked. it seems that absolutely everyone here speaks russian we are definitely in egypt hello hello brother. how are you? i understood russian the most popular language at the resort. okay , thank you in the world - firstly, teas, secondly, sweets fourth mango w

it has to do with the kitchen with cooking, something with cooking.mething to do with cooking. although i'm afraid that i will confuse you more with this answer. well, yes, okay, your leading question, or version. and while you think, it is connected with agriculture. no, no, no, no agriculture. no, not related. so it's not an animal. well, it can be used in cooking. it's not something abstract. it's something very specific. do you have another leading question, either one volunteer version is used in cooking, as an ingredient or as some kind of tool. it's not a fruit. it's not abstract. it's not an animal, it's not an animal. can be used in cooking, but is it also used in cooking? well, more like an ingredient, of course. maybe it's a cactus. so let's assume, look at the puzzle. him there is water, but he does not drink it. interesting, and by the way, fits. i know the correct answer. he has meat, but he does not eat it, he has a beard, but he is not a man. well, that's fine , please. tell me that you are. so he has a guess. he does not drink her mea

panchoo oh well, this is the usual way i cook a regular number 16 biscuit no. how do you cook?elicious, i already know, and that there are fruits and sour cream. oh interesting, not a bold number, 31 agreed. and galich , what else do your girls like number 17 at family dinners . girl grandfather is legendary, it turns out he makes pizza amazing number 72. and what is so special about this legendary pizza karina tell me nothing grandpa just cook something special with love for his granddaughters number 58. that's always nothing special, and then you'll lick your fingers and give me another piece correctly and this is the most important thing in recipe number 66 lily , by the way, is trying to cook cakes herself. and one more thing, that is number 74. you have a real sweet life, it turns out cakes, delicious yummy. oh great. what she dreams of becoming number six in the future. confectioner wow, that is, it turns out from young nails. this is how a child cooks sweets and wants to become a confectioner amazing, and she likes everything, of course, oh, interesting girl number 84, t

and we already spoiled it to cook soup. we already cut it into pieces down to glutamic acid.ng to spoil and , probably, the last one is just about the broth , of course, i never do this, but theoretically it is possible to add broths to a cube, in which there is quite a lot of sodium tomato, how much? it is harmful, how delicious it is. and in general, what kind of system is monosodium glutamate - this is salt. all the same glutamic acid, which is found in any animal protein. that is, accordingly, if we can eat animal protein and believe that a piece of chicken will not harm us, then in general, yes, but pure glutamate is also not. well.

dumplings, this is the first time i i will cook like that, so i am interested in how it all happens. i just spent the last time in the war, so at the moment i am happy with all the processes, even the preparation of some, you know, the rehabilitation center , nezlamni organized a master class on cooking dumplings with cheese and potatoes, and all this according to a proven recipe from professional chefs, and first of all, for dumplings, you need to prepare the most delicious dough , which is probably the biggest secret of dear dumplings, so we told you how we prepare the dough in our kitchens where we work in cooking, occupational therapy for the military, this class helps to develop finger motor skills, coordination of movements and concentration of attention of patients, in addition, cooking has a positive psychological effect on wounded soldiers, cooking real food , it allows the patient to understand how to return to everyday household activities , as well as drawing, as well as making various elements decoration that is, that is all. the result is the great work done by occupati

do i need to cook porridge there or what will you cook porridge for? does katya cook well?ow. yes, and he will say, mom, i'm sorry, but it's all gone. i have my powers. that's what i'm talking about, that i want a handicapped home forever. well, how is it possible to live with daughter. well why, because it will take me there badly. i will return to her. why not, if it will work, let's say, well? great you want it to work. and how does she say that you do not let her work? katechka go work daughters. go to work. mom is there, but i’ll rush, only there will be no more such excesses. well, as now she eats breakfast lunch dinner night light. i will put a plate to eat for the whole working day. tell us, you told us that you want to work. mom won't let you. now you are talking. well, okay, i i'll go to work. and you will eat this plate alone for the whole day, well, somehow, not a plate for the whole day, but just like this, i 'm leaving with the child now. i will instruct the food, and that's it. and goodbye. at the same time, she jerks me scores on jerks, but turn off bring op

well, i rather eat, they cook. now i understand how the responsibilities are distributed in the family, and you have an interesting layout right after the porch. i am greeted by a kitchen that has already been built. to the house, that is, initially the kitchen was supposed to be on the first floor in the house, then they decided to move it to a separate room. and here is the second part of the kitchen. yes, this is the second part. kitchens. we just thought for a very long time to make here, here, a kitchen and a living room, or to completely make this room a living room, and the kitchen to take out an opinion there already, jumped here and there. well, here we are, well, we just divided it in half. yes, the arithmetic mean was smashed, who lives in this house permanently. well, you have. my wife and i are constantly here alyona how long have we been living here for 3 years 3 years the owner of the house is now igor although he was the last to know about his purchase in 2015 he returned home from the army. and the

, cooking. there's no love and passion for cooking. i don't think anyone could resist the challenges in the industry describing itself as a commentary atlas of the world's best, traditional dishes, local ingredients, and authentic restaurants, taste as last was launched in 2015 by creation entrepreneur. the food encyclopedia highlights the best recipes, and for the quarter true heroes of popular ingredients and dishes. now the introduction of ju, j, y f. as last of the top chicken recipe could play a role in boosting food, tourism in iran. as it took me, there are many food lovers to the country to find out just why this food is so mouth water, right? you need to take care of why it's all the jews you have or even just smell. it's amazing fragrance to see that's what the taste as was offers is legit but it's healthy ingredients and flavor. some taste is the preferred chicken dish to hit this box. i'm using johnny reporting for our to from different picks of the jump for uses the well, that's a r

and while we will cook strudel for a snack.ll melt 150 g of butter here, everything has already melted. here, too. we have the same butter, oil, combined with olive oil, i add here. chopped onion and in order to make the aroma more interesting, add a few leaves of fresh sage to the onion. here, look, i have such a beautiful bouquet of very spring sage, an interesting herb, because it is bright . it is strong, it works great, but with some meat, but best of all, it really marries with butter. i recommend sausages of these health problems can become poor blood vessels drugs angionorm helps to improve microcirculation. reducing the risk of blood clots, removing inflammation and strengthening the walls of blood vessels to angio, keep blood vessels normal. the very best. the morning starts with the best breakfast. well, maybe it's better to take only fresh products, select good chicken fillet and add a handful of smiles. a spoonful of useful tips, we tested several options a drop of someone else's experience. i personally had a case

so they hello before uh, some dishes with ears to cook you have to cook them all the time.ooking the ears turned out to be not so easy; before that, they need to be washed , cleaned and stocked with spices. let's start fragrant, now ordinary black pepper here. throw on those ears. we use it for decorations that prince hedonin loved so much, the sauce that is served with the main course in lida is important. i was offered just a gourmet combo of mayonnaise, ketchup and mustard, which we spared with all sorts of spices and it seems like less ready, please. by the way a. did you know that fried pork ears are not only tasty but also healthy for health, it turns out that they contain substances that have a positive effect on ligaments and joints. you know, as they say in litas, if your knees are cracking, eat ears. and here they are ruddy beautiful, smelling perfect, baked with cooked sauce, and baked ears. well, what can you try? well done for this tasting room. well, okay , serve, and i'm off to prepare for the tasting. how tender, the cannon turned out right. a miracle, a won

today we will cook it in a very pleasant company. we will cook it together with a fitness trainer young mother olesya sharpiva. you can go to yoga for stretching, any movement will help to lose weight, which is superfluous, that is, you always need to move. movement is life. i just eat like that. this is a phrase. i remind you that it is absolutely impossible to buy sprouted garlic. he has a rather idiosyncratic one. i would even said bad taste. yes , and there are practically no useful properties in it. turkey meat is a must have in your diet and in your menu on this i don’t know, on a weekly basis , the exercise is called a cat. here we have the core muscles involved. this exercise aims beautiful posture. we will work with our lumbar soap, fatty one of the lowest fat types of meat, so a supercharge option, and cool health is guaranteed to you from this breakfast. it is very interesting what olesya and i will cook for breakfast. after all, the list of products is very we will buy everything and everything at once in the hypermarket.

what kind of anatoly cooking, hot stewing languishing double boiler?eatment of products called anatoly by this point you have earned 19.000 rubles in today's game. as usual, we double this bag. now it is 38,000 rubles. and all of them are in small bills in a device that we call an absorber. win. i will give you hints in total five of them. after each prompt, the device will turn on for exactly 10 seconds. you can stop him with the word stop the faster. you answer, the more money you save, but remember, you only have one attempt to be wrong. it is forbidden. so you have to name a famous composer. and here is the first hint about him at the composer department of the gnessin institute. he entered at 19.58, already having vocal compositions and compositions for piano in his asset. next the second clue in 1989, together with yuri entin, he created a musical, the baghdad thief, time for no considerations in 1986 stop, stop says, she toly who is he, in my opinion, the electroclub was created by david tukhmanov if you asked for the fourth clue, you would have

it has to do with the kitchen with cooking something like that. cooking.l, it has something to do with cooking. although i'm afraid that i will confuse you more with this answer. well, yes, okay, your leading question, or version. and while you think, it is connected with agriculture. no, well, no, no, agriculture. no, not related. so it's not an animal. well, it can be used in cooking. it's not something abstract. it's something very specific. do you have another leading question, either one volunteer version is used in cooking, as an ingredient or as some kind of tool. it's not a fruit. it's not abstract. it's not an animal, it's not an animal. can be used in cooking, but is it also used in cooking? well, more like an ingredient, of course. maybe it's a cactus. so let's assume, look at the puzzle. he has water, but he does not drink it. interesting, and by the way, fits. i know the correct answer. he has meat, but he does not eat it, he has a beard, but he is not a man. well, great, maybe good. well, tell me what he has, let's say. he does not drink her

tell us and cook some amazing recipes together. i love to cook too, yes. it seems to me, you can do it here, as if from peas or pasta from beans. well, i don’t know, i’m waiting for you and your son. good, then. let him think too. tell at least two words about your grandson, my god. well, this is right exactly the same as me, only a little different. oh well, here are all the habits, how he laughs, how he plays, how he reacts to me, i look, well, lord, why mine? well, here it is now. well, just my son. he's only 40 years old. okay, i like my grandchildren. i already have three two boys and the first girl appeared . you had two sons, then two grandchildren. i think that's it, i'll live among men and suddenly bach is a girl. oh what a hello. don't pass it on. i know how you do not pass. i know what grandchildren are. i have two. them like this. who else? how can i have maksimka, who, unfortunately, also lives in another city, not in moscow well, i hope he will come to me soon. we will make plans there, we will go to talk, finally, that is, i have two. that's

we need to cook more buckwheat. to be sure, the list of products, or not complicated, there are a lot of vegetables and fruits in it, and, of course, we will choose the highest quality products from the hypermarket. let's start with vegetable counters to choose zucchini, it should be small sizes, weight and 100-200 g and a length of not more than 20 cm. the skin of the zucchini should be smooth and thin without damage, dents and scratches ; a huge zucchini with a thick, peel and a lot of seeds inside; fibrous pulp; overripe vegetables should be stored unwashed in the refrigerator in a plastic bag and you need to store no more than 1 week. but large zucchini that grew in the country can be stored in a dark room for several months, they will lie down until winter. well, of course, in terms of taste, they will be inferior to young ones. zucchini. now we select apples, for this we use, the sense organs to begin with, touch, what we pay attention to, there should be no dents, cracks or dark spots on the surface, the appl