how do you cook them, i told you 50 times that pancakes need to be cooked, although you cook them correctlyet's see what it is, 1 2 3, how many sandwiches are there 40, well done, good, okay, i won't fire you today, so we have it in the refrigerator, so everything is correct, well, honestly, well done, i have girls today, eh , this is exactly how the princely kitchen works, as it should, that’s how it works, well done guys, the times when chefs were exclusively men are gone, the kitchen is in the world castle is headed by victoria ambalova, she came up with a dish that i really want to try, pear in chicken. how are we going to prepare it? well, come on, first of all we need to peel the pear. will any pear work? well, let’s say we take a pear under the groin, can we smell it? yes, it is very juicy, this really very juicy smell is just right for us. the pear for this dish must be hard. after cleaning , the core is taken out of it; this is unlikely to affect the taste, but it will be more pleasant to eat. vika, why? can i help you in the kitchen? please take some white wine and pour it into a

. ~ ., were you aware of that stratagem, mr cook? ., . ., , ., ., cook? no.ard reports about _ cook? no. worse than that, when i heard reports about them, - cook? no. worse than that, when i heard reports about them, and - cook? no. worse than that, when i heard reports about them, and the | heard reports about them, and the individual had pleaded guilty, then i thought we must have been in the right. i did not appreciate what was going on. this stratagem was reinforcing your ignorance and for general prejudice that these sub—postmasters had their hand in the till, is that right? in the particular cases for the individual pleaded guilty i had assumed that they believed they were guilty. i did not occur to me at the time that that was a recommendation from their lawyers. it was their most profound structural injustice. i agree. and meritorious charge of theft was being used as a jamie or sledgehammer to force the plea, or to crash sub—postmasters into submission stop i don't know what that was a deliberate strategy by the post office but that is how it manifes

i told you 50 times that potato pancakes need to be cooked, although you cook it right, okay, who mades it? 1 2 3, how many sandwiches are there? 40, remember, well done, okay, okay, i won’t fire you today, so what’s in our refrigerator? so everything is correct, well , honestly, well done, the girls are with me today, eh, this is exactly how the princely kitchen works, as it should work, well done guys, the times when only men were chefs are gone, he runs the kitchen in a worldly castle victoria ambalova, she came up with the dish that i really want try, pear in chicken, how are we going to cook it, well, let's... leave it, well, for testing, no, it's all for the sake of the dish, add ginger, cinnamon, cardamom and butiano, aka onis, to the wine, then sugar and salt to taste , while the pear is boiling in this mixture, prepare the chicken, take the breast and make a clean fillet, we have cleaned the breast, now we will beat it, well, beating is not a woman’s job, i think, so help me cover it, and i’ll hit it with powerful blows .

are you cooking duck?s, this is a very rare bird on the table of belarusians, it is successfully prepared in general , it is handled, and it is regularly prepared an endangered species, you can live your life and never meet her, but if you come to the world, then you have a chance, i’d like a worldly duck in pots please, the cafe where i ’m going now is right on the market square, this a state-owned establishment, but... the rating among visitors is that they note the simple, well-prepared cuisine and simply amazing combination of price and quality, the menu has several duck dishes, my mother also cooked duck as a child, but i didn’t really like this process , firstly, it took a long 4 hours, and secondly, sorry mom, the meat turned out a bit harsh and, in my opinion, not very tasty, let's see, maybe the duck in a worldly way will change my impression of this bird. what a scent, in general i have a special relationship with pots, i’m a little afraid of them. because before enjoying the taste of the dish th

is, the most important thing, as we understand, is to use normal salt, do not add salt during the cookingss. salt only during consumption, then you are guaranteed to eat less salt, good, but what to do with pickles, pickles and so on further, red caviar, yes, by the way, here is red caviar, thank you for remembering this wonderful product, there are 6 g of salt per 100 g, imagine, so don’t be overzealous when you eat caviar, it’s still salt, as for pickled cucumbers, if you don't eat these foods. and always taking into account existing diseases, then of course in small quantities these are quite useful products, if we are especially talking about such a product as sauerkraut, because sauerkraut, in my opinion, is generally an elixir, well, practically than these products are good if they are not pickled, just salted, first about the benefits, these are fermented products, fermented products for our body, these are products that... promote the production of substances, for example, short-chain fatty acids, so as not to overload anyone with biochemistry, so these substances are practically

i literally follow the smell, hello, what are you cooking?dron, yes, that is, there will be a lot of wrestling, there will be a lot, you’ve already thrown it away, it’s still meat, okay, you threw in the meat and are frying it, but is it really necessary to fry the meat for borscht, fry it and i’ll cook it, and then the bardka was going to invite his neighbors in the tents to the borscht so that lunch would be more fun, this is in such a community. a society of people where everyone is each other’s brothers, we didn’t know each other until that day, we just all go to visit each other. well, i wish you bon appetit, or rather no, i wish you bon appetit with your company, well, good luck with your cooking, thank you. meanwhile the competition sukhi approached the most interesting place: tasting. an important jury gathered and began to taste the fish soup and evaluate the taste of each component and their combination. how much? harmonious and seasoned, the first time i taste uka, what is it like - some expensive aged wine, or an even stronger dri

let's go to alan cook now. he began by— priorities? let's go to alan cook now. go to alan cook now. he began by putting on . priorities? let's go to alan cook - now. he began by putting on record what he put on record as a personal apology for what they've been put through. let's take a listen. i wonder if i could sayjust before we get started, i'd like to put on record most strongly my personal apology and sympathies with all sub—postmasters, theirfamilies apology and sympathies with all sub—postmasters, their families and those affected by this. as we get into the conversation, there will be an opportunity to elaborate but i think that's an important thing for me to say up front. i had assumed that the police and the dpp had been involved. i shouldn't have but i did presume. and that it had gone to court, was the expression they used. i had not encountered the notion of an organisation that could make that decision on its own and i suppose i had too much assumed knowledge and when we see the words written, i can see why they still perpetuated in my mind becaus

, there was cooking food, the krishans were cooking, go sit down, like me now, you on marvel at the stinkious with fish, with fish, having caught it, cooked it, caught it, got it, i ’m already thinking that now you’ll be kind, maybe it’s over. danka, what kind of relish? in 1979 i wrote my first song for her and from then on i started writing. we are happy about everything, and thunder and the first kiss, we walk together with you, and the rain knocks on the pavement, we are together. has been fading since the eightieth year, we have been together, we have three children, we have six grandchildren, the eldest grandson is 18, and the youngest is one year old and nine, three girls, three boys, what not choir? where the umbilical cord is buried, everyone is drawn there, and the lake attracts everyone, and this generous land attracts everyone, we now have a lot of youth, a lot of children, and in the summer, in general , all the grandchildren gather here, the village comes, sings in children’s voices. we are going on expeditions in the corners of our country, we are going there, as soon as po

so, seryoga, what happened, why potato pancakes, how do you cook them? i'll tell you.otato pancakes need to be cooked, although you prepare them correctly, okay, who made these sandwiches, who did it, so let's see, let's see what it is, 1, 2, 3, how many sandwiches are there 40, well done, good, okay, i won’t fire you today, so it’s in our refrigerator, so everything is correct, well, honestly well done, my girls today, oh, this is exactly how a prince’s kitchen works, as it should, that’s how it works, well done, guys, huh? gone are the days when chefs were exclusively men. the kitchen in the mir castle is headed by victoria ambalova. she came up with a dish that i really want to try, pear in chicken. how are we going to prepare it? well, come on, first of all we need to peel the pear. will any pear work? well, let's say, we take a punching bag under the groin. can i smell it? yes, she is very juicy. it's really a very juicy smell, like pear. for this dish it must be solid, after cleaning the core is taken out of it, this is unlikely to affect the taste, but it will b

duck, excuse me, please, but you know how to cook duck, well, i did, you know how to cook duck, no,y fatty , it’s fatty and difficult to cook, that’s probably not true, but you know how to cook, is that serious? how many recipes do you know? i have my own recipe. in general, in the world it turned out to be like everywhere else in belarus, few people know how to handle it, and only a few regularly prepare it. this is a very rare bird on the table of belarusians, successfully prepared, it is an endangered species. you can live your life and never meet her. but if you come to the world, then you have a chance. i'd like some worldly duck in pots, please. the cafe where i'm heading now is located right on the market square. this is a state institution, but with a high rating among visitors. they note simple, well-prepared cuisine and simply an amazing combination of price and quality. there are several duck dishes on the menu. my mother also cooked duck as a child, but this i didn't really like the process. firstly, it took a long 4 hours, and secondly, sorry mom, the meat was turning o

father cooked very well, my grandmother, his grandmother, my great-grandmother, and my father cookedd some kind of meat products, napoleon cakes, always a new year's story, so i have it somehow... since childhood i was always nearby, brave, and it was interesting to me, i continued this tradition when there was a moment already graduating from secondary school, ninth grade, and my parents offered me either culinary equipment or a music school, i don’t know what drew me to a music school, i said, well, let’s go to a music school somehow, well, i ended up in a music school, and i didn’t end up in a trumpet, an oboe instrument, a woodwind instrument with valves, my whole life... to this day i play this instrument, despite the fact that i you could choose the instrument you want to learn, and so fate it happened, you know if you analyze in general the events that happen in the life of every person, then looking back, you can see that there is a certain pattern, why then this happened, then we don’t understand why, why we were turned to the right, and not to the left, but then you turned

you can cook barbecue.o matter what size it is, everything else is cut out, with the exception of the front and back legs. it seemed that the tail was leather, it looked scaly, but these were not scales, it was just the skin, a little rough, to prepare it you need to remove it, put the tail in boiling water for a few minutes, the skin will soften and come off easily, the remaining part is white and hard in shape , reminiscent of a tongue . in order to pickle a beaver's tail, it will take a whole day, let's imagine that this day has passed, and we have pickled the tail for you, but this tail is a little larger, one. it is already ready, and mikhail, show it, show it, to look at this beauty, what we marinated in, so what, this is exactly what we personally marinated, soy sauce, and that is, we make a marinade, we make a marinade, soy sauce, i see, this is practically french, dark honey, and a little bit dark honey, yes, well, in principle , you can add some more, each to your taste, add salt to taste, and sal

were you given cook your sunport? _ all. were you given cook your sunport? no- _ all.ven cook your support? no. did— all. were you given cook your support? no. did you - all. were you given cook your support? no. did you seek. all. were you given cook your support? no. did you seek to j all. were you given cook your- support? no. did you seek to follow the instructions were given by the post office?— the instructions were given by the ost office? ~ , , , ., post office? bankrupt myself? no, i didn't not to — post office? bankrupt myself? no, i didn't not to extent. _ post office? bankrupt myself? no, i didn't not to extent. if— post office? bankrupt myself? no, i didn't not to extent. if these - didn't not to extent. if these after-the-fact _ didn't not to extent. if these after-the-fact reasons - didn't not to extent. if these after-the-fact reasons or. after—the—fact reasons or justifications for the termination of your contract are not on your understanding correct, what do you understanding correct, what do you understand to be the reason for the termination of the

prohibiting cooking in hotels and moving towards centralized cooking. in centralized cooking, both the issue of hygiene was observed and cost management was observed, and the consumption items per capita are now almost semi-mechanized in kitchens. the food is prepared under health supervision, both from our side and from the host country, health experts monitor the cooking process from production to apparent consumption , then the food ingredients are taken from iran or food is prepared there. well, as long as it was possible to send some items from iran , we almost supplied iran. well , communication issues regarding the transfer of goods have not yet been resolved . if this issue is resolved, we will provide this opportunity for us to act in the same way as in the past. even now, some of the items that it is possible to take with the pilgrims by air, for example, we will transport dried plums, for example, like sumac, or similar things, by air, and in solid form , such as cargo with the pilgrims, but we will transport the rest of the required items. w

driver, let’s be a cook, so the cooks figured it out, so what?hat do you cook best? solyanka, borscht, potato pilaf, it turns out well, but what drew you to the army? listen, blue dream, from childhood, how are we? you know, my mother was very against it at the military school, well, my father, my father, like any father, of course, wanted to, but how to fight in conditions when you see everything, but the enemy sees everything, when it’s so easy not to concentrate, not to turn around, not to drag what was previously called into battle formations. equipment, do n’t get a bull, don’t carry out a rotation, everything is under, everything is under supervision, uh, persistently, uh, i demand from every commander, so i say, evening comes, a mug of sweet tea, strong, and think, think, and completely carry out analysis for the day, somewhere to change the time, change the time, ae daily preparation, assault, that is, somewhere to prevent the enemy from getting used to it. yes, that is, the only way the enemy adapts very well, adapts quickly, otherwise t

at what temperature should it be cooked?, and i 'm going to throw it out. by the way, vasily says that he learned from ramsay’s programs, and as a result , he gets it cooked just right, and beef wellington tastes like a layered meat pie. another unusual and very appetizing meat dish from the english classic is oxtail soup. john's other son, stepan, showed us his recipe and daughter-in-law sophia. first of all, you need to prepare this unusual, but in fact containing very tender meat, part of the carcass, it is also called ax soup, because the piece is tough, it needs to be chopped, boiled for a long time, yes, so that the final product is tasty, well, step , then we’ll cut the meat, but no, we won’t cut it, we ’ll fry it whole now, bake it, when it ’s ready, we’ll separate the meat from the bones by hand, the tail is fried in... a mixture of butter and olive oil, in the same place send vegetables to soak in fat, then the meat is baked for 3 hours at 170°. stepan adds the finished tail, vegetables, tomato sauce and spices to

alan cook explaining that earlier. alan cook explaining that he was _ that earlier.ok explaining that he was not _ that earlier. alan cook explaining that he was not aware _ that earlier. alan cook explaining that he was not aware that - that earlier. alan cook explaining that he was not aware that the i that earlier. alan cook explaining l that he was not aware that the post office was taking the initiative to bring prosecutions. during his questioning this morning, alan cook was presented with a series of lectures, communications or printouts. what were they trying to show there? what sort of discrepancies were coming out? there was a lot of disbelief _ discrepancies were coming out? there was a lot of disbelief here _ discrepancies were coming out? ii” was a lot of disbelief here from sub—postmasters, also once you were watching at tone that i've been in touch with, because the idea that is managing director between 2006—2010 when a lot of these prosecutions were taking place, he had no knowledge of any of this when he was running the company is hard for them to u

"this oatmeal will be with whole grains, it takes many minutes to cook, oatmeal has become cheaper in blood is white, we read the tests, when there are few nitrophils, the protection of our special forces is not enough, we become vulnerable to infection, what are neutrophils, why so it is important to monitor their performance. a word from an advertisement, grape seed oil, the manufacturers promise to get rid of acne and wrinkles, they promise everything, including happiness in their personal life, is this really so, and such a hairstyle suits him, a typical criminal. so they made this photo test, this photo test turned out to be, one might say, such a star ticket, then georgy nikolaevich, where is he, let’s give him here, the story that was later told, i’m walking around moscow, began in the head of gennady shpalikov, but long before that, such artistic intonations some internal ones, they were in the air, then one actress appeared there, who by that time was completely unknown, it was inna chyurikova, basses and bulls - everything was in demand and... everyone offered them episodic

. >> reporter: ben tracy introduces us to the real captain cook.ty looks into a troubling loophole in foster care benefits. faith salie gets up close and personal with the diminutive washington, d.c., cherry tree they call stumpy. plus, a story from steve hartman and more. it's a "sunday morning" for the 7th of april, 2024, and we'll return after this. ♪ >>> grab those glasses. david pogue has a sneak preview of tomorrow's great american eclipse. >> reporter: tomorrow's total eclipse of the sun won't be any old eclipse. >> this is referred to as the great american eclipse. the reason is, it's going through some very populated areas of the united states. >> we are in this area -- >> reporter: ed ting says that in a solar eclipse the man passes exactly between your eyes and the sun and casts its shadow on the earth. >> the shadow is only about 100 miles wide. so you have to be in a specific place on the earth to witness the solar eclipse. >> reporter: solar eclipses actually take place every 18 months or so, but during most of them the spectacle is w

as for banning cooking in hotels and moving towards centralized cooking, in centralized cooking, both hygiene issue was observed and the costs were managed. it was observed that the per capita consumption items are now in the kitchens , cooking is done almost semi-mechanized, under health supervision , both health experts from our side and from the nizban country monitor the cooking process from production to apparent consumption. will it be taken to iran or will it be prepared there ? well, as long as it was possible to send some items from iran, approximately 60 items of food. we used to supply from iran. well, the issues of communication regarding the transfer of goods have not been resolved yet . if this issue is resolved , we will provide this opportunity for us to take action now. i use dried plums, for example, like sumac or things like that. we transport it by air and in solid form like pilgrim's luggage, but we buy the rest of the items needed from the host country itself , this means that even though it is transported by air, it is still more economical, some items are not a

of pilgrims' food is done by cooks and other iranian cooks , and the kitchen is mechanized. yes, i have been for 20 years. i have a picture of these kitchens, which at the time was very advanced in terms of technology and in terms of being up-to-date. finally , what is the condition of that device and all that system and all these things now ? can you give a description for those who do not have any pictures at all? in order to comply with food hygiene and safety, in the past it was cooked in hotels, then the civil defense of the host country due to security and safety issues, now finally in the kitchens, usually in the basement. these were supposed to predict that there might be a fire and apparently damage from this issue so, ban cooking in hotels and move towards centralized cooking. in centralized cooking, both hygiene and cost management were observed, as well as consumption items per capita. now, in the kitchens , food cooking is almost done in a semi-mechanized manner, under health supervision , both health experts from our side and from the host country supervise the

i think i have a very familiar friend who helped us cook it, what's his name?s alan who helped me prepare this soup, oh, very nice, very nice. the baklava for the festival was prepared the day before, alan did this. he has been living in belarus for a long time, but he has not forgotten the slightest detail of the special recipe for this dessert. hi hi. water, sunflower oil and salt, sugar syrup is also added to it, during baking it caramelizes and gives the dough a beautiful color, syrup, syrup is also added now, can i do this, okay, the dough takes a long time to knead carefully, this is probably the most important component of polava, because the filling can be different, it can be completely absent, as in the crimean version, you know what i’ll tell you, you can do several things. watch forever: fire, water, and so on, you know, and also how allan kneads the dough. the recipe for pohlava depends on the country where it is prepared. allan prepares a palestinian version of the dough. it differs from turkish in that it does not contain eggs. because of this ,

what i told alan cook this morning, that| told alan cook this morning, that peopie _ told alan cook this have suffered and lost their lives, people have lost families and reputations, to protect a computer system — reputations, to protect a computer system that did not work, to protect a brand _ system that did not work, to protect a brand that — system that did not work, to protect a brand that isjust not fit for purpose _ a brand that isjust not fit for purpose any more.— a brand that isjust not fit for purpose any more. janet, thank you so much for— purpose any more. janet, thank you so much for taking _ purpose any more. janet, thank you so much for taking the _ purpose any more. janet, thank you so much for taking the time. - purpose any more. janet, thank you so much for taking the time. what l so much for taking the time. what janet has just so much for taking the time. what janet hasjust said so much for taking the time. what janet has just said is similar to what i have heard from other victims as well, there was the man who was 18 when he took over his post office, that was in

juicy, no bones, lots of it. meat, it’s cooked over coals, so it’s better not to be, and of course, theriations of this dish in turkey, for example, there’s this one with pistachios, in kebab, pistachio is a cool trick, or with eggplants, uh, what can i say, turks and kebab are one love, they... are masters of this craft, it seems that in istanbul i tried everything, but it turns out that you can surprise me too, angelica, did you try so hard for me? so nice, so prepared, right from the very morning, yes from the very morning, a person who doesn’t know how to cook can only serve a beautiful turkish breakfast with a stunning panorama, no, well, the panorama is definitely stunning, what is there, what is here in front of me, angelica is a popular blogger, she has been living here for 13 years, she is in love with this city and does everything so that tourists are also imbued with the charming atmosphere of istanbul. i know that turkish breakfast is not just about eating, it’s a whole ritual, yes, it’s a whole ritual, in fact we don’t eat like that every day, it’s a weekend tradition when

there are no other buildings like this. level, so to warm up, cook uzvar, there are medicines and sos also connected with the stove, this is just a sacred place. flax, was the shape of the oven somehow different in those days? yes, this vault was wider, this was due to the fact that the surgut people also used the stove as a bathhouse, they could wash children in the stove, they put them in the bathtub, there was a small basin there, what are these waffles for, probably do, right? yes, exactly, look, you see, and i was thinking of rolling my lip, we go into the largest room, it’s called the living room, here galakten stepanovich received guests and resolved important issues that related to his business, you know, how much such a service and such dishes would cost now, in restaurants it is the most, and very beautiful, what the festive meal consisted of , game, because it is always at... in the diet of the people of surgut, upland forests are especially common, that is , hazel grouse, black grouse, capercaillie, well, naturally, this is asitrina erlet and so on. for a long time muksun

savory with the fish, with the fish, whatever you caught, you cooked it, and whatever you caught, you thinking that now you’ll be kind, maybe you’ve finished it, tanya, what a relish, in 79 the first song was published. wrote from that time on i began to write, we are happy about everything, and thunder and the first kiss, we are going together with you, and the rain is knocking on the pavement, you and i are walking together, and the rain is knocking on the pavement, so beware of love, it doesn’t happen often, and sometimes comes in the early spring, and in the fall... gives since the eightieth year we have been together, with us three children, we have six grandchildren, the eldest grandson is 18, the youngest is one year old and nine, three girls, three boys, why not a choir? where the umbilical cord is buried, everyone is drawn there, and the lake attracts everyone, and this generous land attracts everyone, we now have a lot of young people, a lot of children, and in the summer, in general , all the grandchildren gather here, the village comes, sings in children's voices. of cours

and i will cook fish soup.is is the kind of soup you can make. look, right, oh, what! in mushrooms the most important thing, if in doubt, it is better not to take it. yes. let's remember. your basket is almost full already. look, these scraps look similar, as if they were scraps. gray hair, this is a unique healing plant, its name is witch's hair, it looks like hair, i brew it into tea and prepare another tincture, and what is the effect, this is the first remedy for urza and flu, and it grows exclusively in clean conditions, an unusual fact , in addition to all these mushrooms, i will buy a little more porcini and dry mushrooms to make it brighter, more saturated taste, in fact, gleb and i, in turn , want to invite you to our food truck, thank you. i will definitely be there, we will wait for you, the sovereign ordered to leave the cross of st. andrew the first-called in this place, he founded a fortification and named it st. petersburg, we will drive the swedes out of here, even the air here is special, this

, we discovered it , i’ve cooked it once or twice, it cooks deliciously, i say, why are you going tout , so what’s your favorite dish, what’s your favorite dish, what ’s best to cook, well, solyanka, borscht, i taught him, potato pilaf, that’s not bad now. it turns out, what drew you to the army? well listen, blue dream. when your son is a hero of russia, you know it, mom i was very against it at the military school, well, my father, my father, like any father, of course, wanted to, but how to fight in conditions when you see everything, but the enemy sees everything, when it’s so easy not to concentrate, not to turn around. what was called before in battle formations , do not bring in equipment, do not get a bull , do not carry out rotation, everything is under, everything is under supervision, the government has expanded the program of state guarantees of free medical care for the next 3 years, now medical organizations will be able to buy technical equipment about. .. production and household equipment in the amount of up to 400,000 rubles per unit at the expense of funds for the

all family members should help in cooking judage. the process is so lengthy that sometimes it takes up to 2 hours just to open the door and stuff it with the fillings. most all of the local people in this region enjoy eating juspate puttage and regard it as nutritious food. myade, who is my uncle's granddaughter, is marking her age of religious responsibility. it's the first time that she wants to fast in the month of ramadan. she... has experienced worshipping earlier during this year's aatakov or spiritual retreat in the lunar month of rajab. grinding curd is one of the things that needs to be done as part of the process of preparing the jus pare. many mothers and grandmothers still believe that the curd that they grind tastes much better than the ready-made and packaged curds. however, grinding curd is not an easy job and cannot be learned. on the passage of the aquaduct water through the gardens of men village, there lies a row of mulberry trees. local residents of gonabad call this path a street. in late spring, street and its m

that, for example, chicken for cooking at home, so, let's take fish, we will cut, take chilled salmonree, like this can be done with a one-sided sharpening, because it rests on the surface of this part of the abdomen, and we can easily adjust the thickness of the cut - the rib part, that is, this is also very important, the less meat left here, the the percentage of the processing ratio will be much lower, just in the kitchen, this is very important, well... it’s not a matter of saving, even, it’s a matter of the right one, it’s technology, we shoot a lot, that’s why we need a single-sided knife, we rested on one side, it turns out to be the surface, here we can calmly remove from the fillet, resting the flat surface of the knife on the flat, dense surface of the board, and we... remove all this from the skin, leaving nothing to the surface itself, that is, what happens with us, it all depends very much - on our own in business, especially in a restaurant or in the technological process of factories from cutting, and then from the technology itself for preparing this product. so, now

lack of gas for cooking cook in the bar. gaza has caused the citizens to turn to alternative options, according to al arabi network , the palestinian citizens' turning to these options puts their lives at risk. the gas crisis has become a problem in the north of the gaza strip. the gas crisis has become a problem in the north of the gaza strip and is at the level of other crises. crises such as the crisis of mass killing, famine and the crisis of lack of basic materials for life. these are the ruins of the largest gas station in the north of the gaza strip, which the occupation regime has completely destroyed. one of the crises in the gaza strip is the gaza crisis of the occupying regime from the beginning of the war to now gas has been prevented from entering this area and the citizens have turned to using alternative options. all the alternatives that citizens use are dangerous for their lives and property. in the last few months, a lot of problems. they went to hospitals with respiratory problems. also, many cases of larg

so, there is no need to teach them how to cook shurpa. this is actually a moldavian dish.t i learned tatar, you are mistaken, i’m just really hungry, and this is the name of tatar dishes, they are simply wonderful, gubadia, baklava, but we know that, beken with cabbage, which means there is also beken with meat, peremyachi, echpochmaki, v in general, tatar cuisine is simply amazing. the main street of the festival is soviet; it houses not only national farmsteads, but also individual artists with various souvenirs. you could not only watch the cultural program, but also participate. this is what the festival means. they were born in different parts of the world, i came from kazakhstan, from the city of almaty, my husband sergei was the first to come here for work, he really liked it here, i was born in tselinograd, that is, so to speak, there is a little history there, first there was telinograd, then okmala, everyone found something for themselves here, here is our favorite stage, our home, i can’t even say that... this is work, this is our home, where we give our soul, o

monchesho, i cook french cuisine, the kind i tried in france, this is my france, this is my reading, is great cuisine. bouillabaisse is a famous french fish soup that takes 8 hours to prepare from tails, ridges, and fins. he conducts culinary master classes in the largest cities of russia. his recipes can be found in the unique collector's edition chief art. dmitry reshetnikov. french cuisine in the heart of st. petersburg. artyom grebenshchikov. my name is artyom grebenshchikov. i am the creator and chef of the bobo restaurant. welcome to petersburg. on the culinary horizon of the northern capital, artyom is a star of the first magnitude. his sets in a cafe at the museum of modern art caused no less excitement than the exhibitions. in his restaurant, he also presents original cuisine. our restaurant is a family business, i am in charge of the kitchen, and my brother is in charge of the kanizhsky workshop. artyom, coach of the russian national world skills team, which took the place in 2019. first place at the world championships, in the twenty-first she took european gold. stuffed c

let as just here a little bit of alan cook's answers.onal apology to the sub—postmasters, supposed mistresses, and their families, to the sub—postmasters, supposed mistresses, and theirfamilies, for what they had been put through. let us take a lesson. if i could just say before we get started, i would like to put on record most strongly my personal apology and sympathies with all sub—postmasters, theirfamilies, and those sympathies with all sub—postmasters, their families, and those affected by this. as we get into the conversation there will be an opportunity for me to elaborate. it just felt to me that is an important thing for me to say up front. alan cook this morning, he was a former managing director between 2006 and 2010, during which time well over 100 workers were prosecuted, falsely. i suppose the question is, where is this leading for those who were wrongly convicted? what they want is some form of compensation, more quickly than they are getting it? well, there is a financial redress scheme. there are three schemes that the

we're not a cooking school.though we're not teaching you how to cook, we're teaching you how to manage, how to supervise employees, how to manage a hotel, and plus you're getting an associate of science degree. >> my name is vince, and i'm a faculty member of the hospitality arts and culinary school here in san francisco. this is my 11th year. the program is very, very rich in what this industry demands. cooking, health, safety, and sanitation issues are included in it. it's quite a complete program to prepare them for what's happening out in the real world. >> the first time i heard about this program, i was working in a restaurant, and the sous chef had graduated from this program. he was very young to be a sous chef, and i want to be like him, basically, in the future. this program, it's awesome. >> it's another world when you're here. it's another world. you get to be who you are, a person get to be who they are. you get to explore different things, and then, you get to explore and they encourage you to brin

cooks.t differently a long time ago, do you want me to show you how? so i would stretch this dough until it becomes very thin, look, that’s all, and you don’t need anything, how much the diameter can be, not how much, it’s already torn, we have a tradition, if a person does something badly , they give him a slap on the wrist like this, where to improve the cooking technology that has been perfected over hundreds of years. pohlava didn’t succeed, alan rolled out the dough the old fashioned way, now attention, look, through this dough you can read into the program script, to bring the dough to this state you need strength, so in the east only men prepare sweets, by the way, the dough for chowder does not need to be rolled out, here it is sold in stores frozen under the name phyllo , really knowledgeable...

i present to you a most wonderful dish, lamb cooked in its own juice. is a surprise to me, but what i have already done, i want to immediately note the simply fantastic presentation of this dish. if you asked me what haute cuisine is, i would probably say, well, here it is. and if a little more detail, then on my plate lamb with vegetables and mushrooms on a bed of nectarine, it’s at least beautiful, and also carefully pour something like a sauce or butter on the side, it’s green, and if you allow me, i’ll do it with the tip of a knife, hmm, that’s not a sauce, that’s if to formulate, green... spicy oil, if i'm not mistaken, the main ingredient here is parsley. i often hear that people don’t like lamb because of its specific taste and smell, but this dish doesn’t have them, the meat looks appetizing and smells great, i’ll assume it’s lamb. the meat is very soft, not only because it simmered in its own juice, it is also very important what part of the lamb this dish is made from, it is a shovel. part, well , essentially the back, there are not so many mu

immediately after their cooked and taken out of the water. when eating a ftar, they take the juipat dough pieces out and soak them. a mixture of ground curd, oil, turmeric and saffron, then they decorated with hot, mint and saffron. duchepatter should be eaten hot, it should be put on the ar spread while it's still hot. in family parties and iftar meals, pairing and serving juche is done in a group, while many of the chores are yet to be completed if dart time is drawing near and all gear up for breaking their... in mid ramadan towards the end of the month, people's vibes changed as they observe the nights of glory and martterdom anniversary of imam ali, peace be upon him. chronic sessions continue in greater magnificence compared to the early days of ramadan. they find themselves in a divine bond when they stay awake in the nights of glory. اگر چه خانه خرابه. da ich möchte ein eine muslimische frau sein mit einem muslimischen mann, wir wollen beide ein bodenständiges leben und dass ich dem, wie ich gehen möchte, ja, heute werde ich in der mo

, he is a real cook. that is, according to all his documents, he is a real cook, that is, if he usually they say, i’m a cook or a driver there, and this is documented nowhere not confirmed, then he has a direct description of the cook, what kind of fighter am i, no, at the military registration and enlistment office in uzhgorod they didn’t bother to find out whether he had a military specialty or not, they took him away right away, he was first in the security of the headquarters in the lugansk direction, when his unit was knocked out of there, kolominets ended up in the recruitment center in exactly the summer of twenty-two, then the chernigov region and... after 18 months, he ended up in avdeevka on february 5 of this year - this is less than two weeks before we took it, when the azov terrorists fled from avdeevka, that same third separate assault. the dbsu battalion, where oleg was, was brought to one of the streets in the private sector, they were given the task of observing the battle and not getting involved, they say azov will fight. the third assault brigade, as they were called

, but that’s it... this fear, fear of cooked food, fear of cooking, fear of preparing food, yes, nowon the screen, then i will tell , this is fear before cooking, yes, ah, magira. that you need to cook food, even the sight of the person who cooks can cause a panic attack in a person with myrocophobia, look, how would i cook, at least help me, i can’t even do this, in some extreme cases in a person with this disease, even the habit of eating only unprocessed food develops, raw foodists are born like that, not everyone, look, not all raw foodists. by the way, it’s clear where it came from, after all, i’m a megarocophobe, but all mega rocophobes are raw foodists, i insist, mageirokas is the greek word cook, mageirokas, mageirokas, beautiful, mageirokas, and call mageirokas please, what is this possible, well, this is some kind of, of course, these are some kind of psychological deviations, no, finite, well, this is a disease, that’s why it’s actually classified as mental a disease, it’s even... there are three clues that can be treated, let’s look at them, this is just something they co

, yes, why do i cook it?arrots, fry it, then mix it with potatoes at the end, when the babka is almost ready, i already came up with this myself, i really like it, i have pieces of lard i put half the babka on it, and part of the babka butter, when it melts, it completely saturates the babka, it turns out the most delicious, most tender, just a product, i can already smell it, well, i just like to experiment, i like to cook chicken in its different manifestations, or maybe there is some kind of signature dish, yours, no, there is no signature, that’s what cooking is in my soul, you know, it is preserved even in music, i always like to tell such a story, imagine, you come to a restaurant, take a menu , allow the waiter, ask: waiter, what’s in this dish? he tells you that here is the most tender lamb, it is with such and such a sauce, there is a little lettuce under there, there is whipped cream on top, there is also cognac sprinkled there, our receptors are already working, that is, for us fantasy, we imagine

gleb and artyom are cooks on wheels.y travel on a foot truck to karelia, where they will fight in a culinary battle. but the bosses are not yet thinking about rivalry. we are leaving moscow, heading to karelia, what are you talking about? do you want to see there? and i go without any expectations, but i'm sure it will be cool. by the way, i really want to visit valaam. express is one of my dreams, i really do. i don’t want to ride it, tell me, have you ever cooked in a food truck? never, and you? no, this is my first experience, but i saw how it is equipped, i think we will have a blast. well, then, let's go full steam ahead? yes, come on, we have a long journey ahead of us. the republic of karelia is located in northwestern russia, on the border with finland. these lands are also called the land of lakes. the first city on the chefs' route was sorted. except russia, it once belonged to sweden and finland, which is reflected in its name. the climate in sortali is quite mild, but now in the fall the chefs are lucky, it’s

the way our grandfathers cooked, oops, oops, the fish should be removed from the rod when it, when itike this, left and right, look, the fish is hot, the fish is saturated with smoke, now it’s clear what kind of prick is needed, but i like it... most of all, you know what, what is it like a cool, effective way of cooking fish in nature, yes, well, look, but when you eat baikal around you, but it seems to be much tastier, i agree, i agree, then eat further, anton, that means a new recipe for my piggy bank, and even new ones memories of baikal, all thanks to you. it’s not far here, it feels as if i didn’t come to a hotel, but to my dacha, everything here is so cozy and homely, the hotel is located in the middle of the forest, and it itself is built of natural wood. i like these eco-hotels, there’s not the slightest feeling that you’re in a hotel, i at home, what should you do in an eco hotel? of course, relax and enjoy nature, so i’ll happily drink a cup of coffee right here, i choose ambassador coffee, the best arabica beans were carefully selected and roasted by a professional expert.

what are you cooking from? game, game shurpa, and shurpa is a moldavian dish, isn’t it?, ah, what a beauty, and how delicious, let me stir it, game meat shurpa, i had to try it, definitely, i love this soup, all because it is very fatty, rich, you can eat a plate of this soup then you simply don’t eat all day, the first impression... of the dish is formed by the aroma, moldavian shaurpa smelled very pleasant, the best seasoning for shaurpa, which gives it an incredible aroma, is smoke, shaurpa with a wonderful smoke taste, i i ate four spoons, they broke all my expectations from a dish that i thought i was very familiar with, it is very different from the traditional one, note that the pieces of vegetables, potatoes and even meat in this schurba are very small, in the original they are quite large and weighty, plus i can safely call the moldavian shuurpa dietary, it contains meat not of sheep, but of deer, and in fact, in a day you can eat more than one even dozen of such plates, the game itself is not fatty, there is also deer, a close analogue of beef, not to say that

or now a cook, well , after school i went to study culinary arts and so i... remained a cook, well,ne renovations after the dozhinkas, so in general people are doing well here, in this restaurant wedding anniversaries are celebrated by corporate parties both local and neighboring areas, revelers from the regional center drop in, so what next, now we add an egg, and how much, well one is enough, but enough, okay, pyzy, a type of dumpling, food is served as a main course, prepared from raw potatoes... with the addition of flour, eggs, stuffed with meat, curd, mushroom filling, mix everything, you can use your hands, yes, you can use a spoon, you can use your hands, but if you use your hands, i can do it, so my hands are clean, grated kalash, inti agulonga has already fought with potato pancakes, baked babka, fried potatoes, we take minced meat on our hand like this, we take minced meat, meat , it doesn’t warm up that way. achieved the long-awaited goal, the dish is ready, yes it’s already ready, you can take it off, a sample of the feast, the most enjoyable part of the work, tasting,

, he is a real cook, then according to all his documents, he is a real cook, that is, if they usuallyre, they say i’m a cook or a driver there, and this is not documented anywhere, then he is directly registered as a cook. what kind of fighter am i, no, at the military registration and enlistment office in uzhgorod they didn’t figure out whether there were military specialties or not, they took me away right away, at first i was in the security of the headquarters in the luhansk direction, when his unit was knocked out from there, the kolomi citizen ended up in the recruitment center exactly, this is in the summer twenty-second year, then to the chernigov region after 18 months he i got to avdeevka on february 5 of this year - this is less than two weeks before we took it, when the azov terrorists fled from avdeevka, that very third separate assault. they brought me to one of the streets in the private sector, they were given the task of observing the battle and not getting involved in the battle, they say azov will fight, that the third assault brigade, what we are told, that’s what

we’ll put it next to brezhnev, it’s necessary, rarely, well, it’s true, that very number, the cat cook made your destiny, he revealed himself to you, you, in fact, gave birth to this unique genre of yours, which no one in the world has repeated , remember? how is it, how did it happen, the fact is that from the age of 7 i had an aspiration, i decided to become a clown, so to become a clown, i thought what can i do now at this second, i said, i’ll go to ballet tomorrow, why a clown and ballet, but because charlie chaplin is wonderful i danced, moved superbly, and i also decided that i had mastered, what are you, no, how old were you, i was 7 years old then, you know, but 7 years later i started. to enter a church school, but how they accepted me, after the eighth grade i was not accepted into a church school, i went to study at the folk circus, what a teacher i had, mikhail mikhailovich singer, in 1964 we did a number with him, acrobats and eccentrics began performing in the moscow philharmonic, the regional philharmonic, imagine, this is my first, one might say, another big anniversary

he cooks pork cheek and lungs together with vegetables, in another pan he cooks green buckwheat, thised, then grinds the raw liver in a meat grinder. and other by-products, mixes the resulting minced meat with buckwheat, seasones with spices and salt and adds the main ingredient - pork blood, and then it remains to stuff the casing, pierce the small sausages with a toothpick so that the seals do not burst and put them in boiling water for 50 minutes, and then in a frying pan, served with fried onions. krzysztov hastened to boast of his culinary success. alive and which not so much, we’ll continue to find out right after a short break, just space, what kind of curd do they eat in orbit? i haven’t had to bite cottage cheese yet, and that with the safety of earthly options, the results of the examination are already ready, and buckwheat turns into tea, and soy and nud into eggs, why the recipe of the week, video idea 1 minute long, you can prepare a delicious lunch, but you can also make it profitable, our program and a debit card from alfabank will help with this. order your favorite pr

of food, because how with the help of proper cooking you can improve a product, make it more useful,o add extra salt to the dish being prepared, there is such a trick, for example, do not add salt to the dish at all cooking time, but for the vast majority of people this is not acceptable, and they think that the dish becomes somehow different, that’s what you think about this, we have a lot of stereotypes, a lot of habits that have been with us since childhood all our lives , and often we hear how people say my... grandmother, my mother cooked this way, i will cook this way, they refer to their longevity, for example, but what is the point of adding salt to an already prepared dish, the only point is, that edible salt, when we add salt to a prepared dish, it loses this same iodine, that is, well, the most valuable thing, actually , not only that, when we prepare a dish, these are some large volumes, and we put this salt by eye, we don’t understand, strictly speaking. there is a tablespoon or two tablespoons, and how much each specific person will then eat, the point is precisely not