don’t even know. who i wanted to become, it so happened that, uh, well, i probably wanted to be a cook influenced me, that is, he went to the czech republic.' and a year later i arrived, i was 18 years old, well, i immediately started working for ovens, making pizza, cooking, and before that i studied, studied like everyone else, like-minded people, it is very important, because if everyone has their own opinion, and we don’t agree on a certain point, then nothing will work out, that is, we must or give in. you can’t stop, you have to go forward and do something new, well, for yourself , it’s some kind of skill to take something and move on, not stop, successful, yes, i consider myself successful, because it’s like i have my own favorite thing, i’m kind of proud of him that i’m doing this, that i like it, probably this is success, well, now i live in minsk, at the moment, well, there is no such hobby, my hobby is mine, my work, that is, i am always at work and now i like traveling around belarus, that is, i i ride around belarus, i really like it, i didn’t even expect such places that

, culinary specialist, cook, but this has already moved away, now a cook.ies and develop in your field, so the demand for professionals is growing, and the prestige of the profession, well, i even know that a couple of years ago i saw statistics that in minsk, at least, there is a shortage, shortage and the profession of a cook is, in my opinion, one of the top three shortages, that is, it is in great demand, the most in demand, and why don’t people go to study, after all, there are eight people per place, today there is no such competition in college, yeah. work, yeah, and in general, studying is hard, but the work itself is not easy, right? labor, imagine, let's say, public catering, mass catering, yes, let's call it, a 50 liter cauldron, this fragile girl who weighs probably 40 kg and 50 liters, this cauldron of potatoes, soup, these... were students and college, and then university, you held seafood in your hands, that is, when you were taught to cook squid there, they brought them, this is also probably expensive training, if so, expensive training is

deliciously cooks, so she teaches us how to cook from childhood, because mom does most of the work,are of others. and i taught how to cook with my mother, we have eight children in the family, eight, with a daughter, who cooks deliciously, deliciously, it’s me, with my daughter, with my brother - only daniel and yancarlos are there, they cook very tasty, but the rest are so normal, my andrey, he loves our cuisine, i adore it, especially that one, it’s not just arepas, we make it, there’s a little different thing too, but... but as for mom, dad, parents, they’re like we would try, but they didn’t seem to get there, yes, i want more, come on, we haven’t gotten to that point yet, so he’s preparing the dough, now we’ll make a flatbread from it, we’ll take it and round it off like this , see? yes, it is very important that when we cook nuts, we have three ways of cooking, the first is what you see now, we stew it a little like this, but it won’t be fried, it should be like stewed, there is another way, fry it like donuts, only we open the hole in the middle, and if you eat it on the gril

today we will cook lasagna with pumpkin and spinach.you know you need a huge amount of energy, this is the breakfast that... will help you anyway. don't forget about invigorating exercises. we raise our arms up, raise our legs and do this cool exercise: a cockroach, we start shaking our arms and legs, our lymph flow starts, watch the breakfast of the champion project on the belarus 24 tv channel. so, we have finished drawing a portrait of mikhail. zakharovich on pizza, this is called pizza art, it’s like the finishing touches, here you go, look, the pizza is completely made of dough, tomato paste, cheese, here... the last touch, here is the pizza art of mikhail zakharovich is ready, and we we are in minsk, on the best street, and here is our pizza truck, one might say, the first and... only one in belarus, where we started preparing pizza from a wooden oven, basically on wheels, well, the most important thing about the truck is how i would say, its heart is a stove, not every stove is suitable for pita napolitana, but the stove was made

in cooking the books, the question— misdemeanor in cooking the books, the question is— misdemeanor in the books, the question is can _ misdemeanor in cooking the books, the question is can they— misdemeanor in cooking the books, the question is can they also - misdemeanor in cooking the books, the question is can they also show. the question is can they also show that this _ the question is can they also show that this was — the question is can they also show that this was a _ the question is can they also show that this was a felony, _ the question is can they also show that this was a felony, that - the question is can they also show| that this was a felony, that donald trump _ that this was a felony, that donald trump falsified _ that this was a felony, that donald trump falsified business _ that this was a felony, that donald trump falsified business records . that this was a felony, that donald i trump falsified business records for the intent _ trump falsified business records for the intent of— trump falsified business records for the intent of covering _ trump falsified busine

liked it, so i remember even when i’m cooking that my mother added it exactly how one by one. variety, exactly, everything is fresh, everything, uh, fresh basil, mozzarella, cheese, olive oil, well, that’s it, basically, the pizza is almost ready, pizza it cooks quickly, the temperature in the oven is 480-500°, it is not unbaked, but practically fried, i raise it up, because the pizza is already ready; the whole temperature is at the top, so the pizza is baked in this way. one of the indicators of napolitana pizza, this burntness is called boule in italian, that is, if at the world cup they are watching pizza, that’s exactly what this burntness should be, it’s like coal, it’s good for digestion, well, in principle, the pizza is ready , in a minute, that is, the thick edge of the pizza it should be soft, that is, we look. this is how i check if the pizza is ready, that is , you see, the pizza is completely ready, that is, the pores, the dough is well kneaded, the dough has been proofed for 24 hours, the pizza is ready, bon appetit. my history, nature, culture, faith, people, wi

, that’s why i want to kind of present czech cuisine to our people in the city, that is, i like to cook i like it, i’ll add it to the menu, let’s say here, my favorite is, well as usual, these are potato pancakes, of course. there is a pizza with potatoes, i even made it called patat, it’s like italian potatoes in italian, that is, i want to make it, well, now i’m developing a menu there will be pizza with potatoes, well, of course i like belarusian cuisine, and this is a cereal with blood, well, my grandmother used to cook this, i kind of fell in love with it since childhood, it was cooked pork intestines with potatoes, with buckwheat, fresh blood, this is my temple. i’m here , as it were, 24x7 and for me it’s like i don’t know how sacred, but of course you have to cook accordingly and with love, you have to love your business, your cooking, craft, well, it’s easy to feel, for example, if you like it too if you give it to the guest, then the guest will also like it, so i always force people, well, chefs, to try everything that they they cook, that is, if you don’t like it, don’t give i

then if you cook them without or helping them on the size of some vegetables should always be cooked potatoes or pulses like beans only become palatable at for cooking. and in the wrong state, they actually contain harmful compounds with spinach. it's more complicated a but you will actually not the spanish is okay, you're not, you can put it in a saleem, no problem, ottomans, but when spinach is a bit older now it looks more normal. it forms ok, sounds like acid causes that can promote kidney stones and then also inhibits the absorption of important substances like calcium or iron, much the kind of similar to ice. so if you want to absorb iron by eating spinning, it could be counter productive, asking all kinds of little teeth sign. it's therefore best to sort of change or boil older spinach briefly. as a rule, it's always best to boil or steaming vegetables in this little liquid as possible or fry them very briefly until they're slightly softened. but still firm then reduces the loss of vitamins and minerals of info 16 best to eat lots of different vegetables cooked in different wa

once the vegetable has been cooked and then come up and got, if you cook carrots, the nutrients are $6.00 times easier to absorb. then if it's him wrong or time that of the loan as an advantage itself, then cooking them with fat is another factor. because some vitamins are fat soluble time in your body benefits more. if you eat them with fat. if you fried tomatoes, an oil, your body will absorb 85 percent more of the fat soluble vitamins, then if you cook them without all health and um, some of the, one of the supervisor of some vegetables should always be cooked potatoes or pulses like beans. only become palatable app for cooking and in the wrong state they actually contain harmful compounds. with spinach, it's more complicated that you will have denied the spanish is okay. you're not, you can put it in a saleem, no problem, ottomans, but when spinach is a bit older now it looks more normal. it forms ok, sounds like an acid deposit that can promote kidney stones and then also inhibits the absorption of important substances like calcium or iron, much the kind of similar to ice. so if you

put in the fish, wait for the side dish, fry the cauliflower in vegetable oil. almost until half cookedrunches, it’s like we have popcorn for cabbage, yes, then we put spinach, fry for literally another 30 seconds along with the spinach, the side dish goes with the fish, the sauce for the fish, now you can try it, we seem to be in the crimea, but... this sausage, of course, reminds me very much of asia, remote exotic places, well, in principle, you can cross the sea and to get there and through the taste, it turns out, then cream, mushrooms, this is definitely not asia, definitely 100% pure russia, but probably my favorite is the first one, it’s cool when you combine something from your region with something very exotic there , but at the same time it’s all somehow cramped intertwined very harmoniously, here there is pine in this... a huge palette of tastes, yes, sour, sweet, and i, spicy, and ginger, spicy, well, then evgeniy, thank you for the new recipe, it was nice, i was glad to see you to see why there’s nothing left to eat all the time, you team, but forgive me, the sun is callin

then the potatoes are cut, blanched and heat-treated under pressure, so the grannies cook it, cook it, this is dried mashed potatoes, of course, then you just need to choose the flavor, add boiling water, we get delicious mashed potatoes, okay, convinced, but i’m a better cook, of course , ba rolton from real potatoes, on ntv the most unexpected premiere of this spring. viya superstar. groups that once filled huge stadiums will compete on stage. every wedding played this song, well, 20 times for sure. it turns out you have votes, via superstar, via superstarar starshop premieres on may 12 at 20:20 on ntv. gorky 53. premiere, tomorrow at 20:00 on ntv. it's time to be zen and keep abreast of the latest trends. keep up to date with what's trending in the fashion world. stay up to date with the latest sports events and discover the world in a new way. on the main page, be on topic, be zen, oh, okay, in the old farmstead, i’ll move in with you, cut down a house, you have to chop according to science, take our meat grinders, for this sausage we chop the meat coarsely, we chopped it coarsely

do you often cook your own breakfast? well, i almost always cook breakfast alone. which?for ordinary athletes it’s usually an omelet, oatmeal, cereal with milk and a mug of coffee. that’s it, i’ve packed the beets, now into the oven, now into the oven, what do we do next? now you’ll fry the peas and beans and add a little garlic, and at this time i’ll cut the vegetables, come on, and you stick to some diets, because arm wrestling is such a unique sport, in fact , i don’t use any diets at all in preparation, only before the competition we minimally remove carbohydrates in order to fit into the category, and so... we eat everything we have, this is a long process of preparing for competitions ? well, the process usually takes us about 3 months, these are several cycles of strength recovery, nothing like that, but how do you feel about seafood for breakfast, because today we have shrimp, seafood is good for everyone, they are very healthy, there are a lot of minerals, a lot of proteins, so i advise... the more you eat seafood, today i really like it, there are shrimp and avo

and knows how to cook deliciously, so he teaches us how to cook from childhood. because mom is in mostlyr others, the younger ones, and i taught how to cook with my mother, we have eight families of eight children, from the age of one, who cook delicious food. delicious, it’s me and my daughter, my brother, just daniel and yancarlos, they cook very tasty, but the rest are so fine, andrey, he loves our cuisine, i adore it, especially that one, it’s not just arepamas, they do a lot of other things too , but as for mom and dad, parents, they seemed to try, but they didn’t seem to get there. even before, i want more, come on, we haven’t gotten to that point yet, so the dough is prepared, now we will make a flatbread from it, we take it and round it off like this , start, you see, yes, it is very important that when we... prepare the nut, we have three methods of preparation, the first is that you see now we stew it a little like this, but it won’t be fried, it should be like stewed, there is another way to fry it like donuts, only we open the little hole in the middle, and there is also a gr

the pasta, read the instructions on the package, here for example 7 minutes, that means cook it for which the pasta was cooked, we will need it for... the sauce, i’m a little, you see, my water has boiled here too, i add a little salt to this water, blanched asparagus, until i’m cooking asparagus, i want the sauce to have as many spring flavors and vegetables in general as possible, by the way, asparagus can be replaced, for example, with frozen green peas, it will also be delicious, with zucchini, peas are very friendly, i cut zucchini with using a cleaner for... you can try to cut it like that with a knife, but i always somehow i do better, precisely if i use this kind of cutting device, now let’s talk about the sauce, the sauce we ’ll have today will be very interesting, frying pan, a small amount of olive oil, a tablespoon, heat up, garlic, a couple of cloves, thinly like this... i cut it, i don’t take out the anger, because the garlic is young, it has not yet had time to mature and get angry, so the garlic goes to the oil, i also need pepper, chili, i chop it, so the pepper goe

food, so now we are cooking from that. have been three generations like that, who've actually cooked from the book already and passed it on to their children. it is very gratifying. it's very nice to know that several generations within the same family have been cooking my recipes in america. >> cheers. amna: those families now await madhur's next book, the details of which, she's holding close for the moment. madhur: i won't tell you too much about it, but it's great fun for me. amna: is it another cookbook or not? madhur: it is, but it's a kind of fun cookbook for me that includes aspects of me that you don't know. you'll find out. amna: now i'm intrigued. madhur: that is what i meant to do, and i'll leave it at that. amna: the happy accident that inspired this journey is still propelling the now 90-year-old madhur jaffrey down new paths ahead. remember there is much more on our youtube page, including pbs news weekly, which this week focuses on the war in gaza, including president biden's pause on a major weapons delive

him up with the cook, but where is the button accordion for me?is fine, i accept your apology, but did i ask you to forgive me, listen, did you have any maniacs in your family? make it easier, are you going to pierce me every day now, until you stop appearing here, that’s exactly what i wanted to talk to you about, listen, it seems to me that you’re somehow not happy that i i work here, miracles of ingenuity, actually, i’m not smeared with honey here either, yes, something is invisible, okay, i’ll tell it like it is, if you promise to remain silent, okay, you don’t have to promise, in short, i buried something here, while you were gone, now i need... to get it, and you arrived and stood in the most inconvenient place, now i can’t get to it, uh-huh, and what’s there, well, drugs, for sure, and i knew that you were a drug addict, yes, you figured me out, so, will you help, what is needed, in short, look, i need half an hour so that no one comes here, distract all your people, okay, if i help you, then you will leave and will not appear here again. w

for 3-4 minutes until half cooked.rying pan. when the fat starts to shoot, add potatoes to the brisket. closer to at the end of frying, increase the temperature and add grated cheese to the pan. immediately turn off the fire. knead the dish thoroughly and wait until its texture becomes creamy. place the patata on deep serving plates and sprinkle with fried onions. after a hearty lunch, you can sleep only according to archimedes' law. in real life , it’s simply a shame to waste daytime time. there are still so many interesting things ahead. one of the brightest attractions of mogilev is this square, the square with the astrologer. find her very simple. what is its sacred meaning? you see, there are chairs around the perimeter. on each chair is depicted. zodiac sign, so you need to come here, find your chair, sit on it, make a wish, it will definitely come true, i’ll go look. you think that wish fulfillment is just another tourist attraction, but no, this is an almost true story that the creator of this sculptural compos

now the program is “cooks on wheels” in gelendzhik.itry reshevnikov, chef co-owner of the zazazu wine bar and the french bistro monchochaux. welcome to the heart of france in the very center of st. petersburg. dmitry has two higher education. in the science of haute cuisine, he is a true professor. together with the higher school of biotechnology, he created a training program for chefs. but. he gives his main lessons in the kitchen of his own restaurant. monchou, i cook french cuisine, the kind i tried in france, this is my france, this is my reading, my vision, this is great cuisine. buabes is a french famous fish soup that is prepared in 8 hours from tails, ridges, and fins. look at the appetite, the service! dmitry is a participant in taste of moscow, as well as megustro festival in the city. great museums , he finds inspiration in painting and each of his dishes is a work of art. stephs, new order: three burgundy-style snails, two green salads, four potato gratins, four confit duck legs, two onion soups, let's go, dasha! for resta

you really cook to cooking?he time i was 15, was cooking thanksgiving for the whole family. >> thanksgiving for a latin family, 60 people. >> whole family, 60. >> it was amazing. since he was young, it was something that he knew already how to do. >> jimmy: how did you learn how to do it? >> i taught. [ laughter ] >> yeah. you and emeril. >> jimmy: you learned from television? >> yeah, yeah, i learned cooking on the streets, as they say. [ laughter ] >> jimmy: and now you've taken that cooking that you learned from television and applied it right back to television. [ cheers and applause ] >> yeah. >> jimmy: the circle of life. and now you cook for your mom? are you the chef in the house? >> i do, i cook for her all the time. i always help out. i don't go -- >> in the pandemic. >> she had surgery, i help her, regardless of what she says. >> he, for example, the pandemic, he saved me. because he -- you know, i didn't really know how to cook. we were going to be there for like five months. we were quarantining. an

okroshka with useful pleasure, and today we will cook okroshka, i live, i rest, when i cook, what ’st okroshka, it feels like you’re from joy died, the healthier it is to season okroshka, kvass or kefiro, okroshka is a childish dish, you can eat okroshka every day, good morning, says dr. myasnyakov, you are in my clinic in belarusian on the russia-1 channel, i am without a bag today, but today we will talk about how... cooking helps our health, physical and moral, we will talk about the most common mistakes when using statins, we will talk about the character of a russian doctor, so they will help us talk about the role of the microbiome in our life, how to take care of it , by the way, i tell you i brought your friend, yes, i brought it home for you, it’s worse to come here, come on, by the way, they are terribly smart, right? wait, how are you holding up ? do your paws have velcro or something? now, baby, wait, wait, don’t rush, don’t rush, so look, there will be a lot of interesting things, we’ll start with the section about the microbiome, the section, how to do it right, how to

we love the kitchen, eat, good products, good technology, quality and more yes, my mother did not cookl, my dad more and my grandparents, my... grandfather cooks very well and - so i started to get used to uh eating a good recipe uh good dishes then i i have a very good friend, he’s a baker, uh, and he taught me many, many different things about food, wine, uh , how to eat well, then i’m in the period when there was a virus, when there was a virus, the whole restaurant was closed, and how i adore working in a restaurant. i was angry, so i decided to leave, at first i wanted to move to russia, and i prepared everything to visit russia, st. petersburg, st. petersburg, moscow, sootshy, yaghatai will look, ranchel usnat, when i wanted to visit russia. here for a month i loved it right away and i started looking for a job and in france i made a document and two months after i went to minsk to work i worked in pastadeli with my boss and manager together with me. we decided to live in the village, because we lived in batumi, and there was a lot of noise, a lot of people, and we wanted to be c

a tiny cooking is not at all easy. it takes dexterity, and a lot of patients, the band in need to get sick done is the biggest worries, whether the rest of people work is done well. uh, yep, the yes, it looks very nice. all the ingredients are there, but a small candle may not be hot enough, so the be the oven may not have looked at it and you make it small. let me so looking at in the end of may not look like the real. thank you. pistols goodness on the bins and maybe the police and the on demand. we just the stuff scraped bleeds are weighted with a bowl so they don't open then they simmer in a covered pot. just like a normal portion. the only single file i get is going to make. we also experiment dishes from the world over to improve our recipe. as i cook longer than it, we get a lot of requests from our followers will give you. and for example, i tell you and spaghetti and spanish tortilla requested a lot to sort of deal. so we want to show how these recipes can also be made in our tiny turkish kitchen. and these ar

. >> behind that ringer for ringo, cook says, is a secret. being nature's couch potato is the reason sloths have survived in spite of themselves. okay, so here's my most requested hack for stubborn odors. you'll need vinegar, a large salad bowl and... oh, hi! have you tried tide fabric rinse? it works after your detergent to fight deep odors 3 times better than detergent alone. i love that. try tide fabric rinse. why do dermatologists worldwide recommend la roche-posay? effective skincare like la roche-posay double repair face moisturizer delivers double-action to help repair skin's barrier and provide 48-hour hydration for healthy-looking skin. la roche-posay. from the #1 rated brand in cordless outdoor power, the ego zero-turn riding mower with e-steer technology. drives like a car, turns on a dime. and it cuts up to 2.5 acres on a single charge. exclusively lowes, ace, and ego authorized dealers. type 2 diabetes? discover the ozempic® tri-zone. ♪ ♪ i got the power of 3. i lowered my a1c, cv risk, and lost some weight. in studies, the major

five layers of thermal insulation here, that is, it keeps the temperature at 400-500 ° and the pizza cooksin 60-90 seconds very quickly, so if there is a line, people don’t wait long, but my mother loves to cook, even a lot of things, even when i was little, i watched my mother cook, well, i probably liked it and... i remember even when i cook that my mother added exactly how one by one and i do the same now, of course, of course, well, every grandmother has her own stove, and we they cooked and - babka, kishka, well, everything like that, well, in this way, in a truck, that is , you can say that this is already a mini-pizzeria, if someone dreams of having their own restaurant, well... then i started with this, well, as if i’m continuing, here we take a tomato, a tomato, good tomatoes, high-quality tomatoes, san marzaana, a tomato variety, namely, everything is fresh, everything, fresh basil, mozzarella, cheese, olive oil, well, that’s it, basically, pizza almost ready, the pizza cooks quickly, the temperature in the oven is 480-500°, it is not baked, but practically fried, i raise it up,

something else besides pancakes, i cook salads, i cook scrambled eggs, i cook a lot of things, hellome rolls, we ’ll need the onion that we are currently frying should be pepper. fried mushrooms, this is the cut, look at these mushrooms that moms bought, the mushrooms are the bomb, to be honest, and now we add our mushrooms here, look how to remove the skin, only then this skin don’t throw it away, we’ll need it, we’ll make these rolls ourselves, here we have the skin, here we have the chicken fillet, the skin needs to be wrapped around tomatoes, cherry tomatoes, garlic, cheese and baguette, some spices and hazelnuts, some... then spices, well, let's go cook. well, this is a simple dish, it looks like that, well , yes, look, it’s something like fondue, what is it, it’s just wow! and we marinated the meat, and then you can cook it with your favorite vegetables, broccoli, i don’t know, eggplant, zucchini, whatever else, some peppers, it doesn’t matter at all, it will just be wow, wow meat, dinner, lunch will be simple, belisimo, that’s exactly what the easiest dish to prepare is, well,

decision is on you, oh well, if anything happens, i’ll give you a million, show me, cook, cook, i’lling, you think, choice done, let's do it now. we’ll find out if the stars managed to catch our third duet, how interesting, if i share a million, i’ll have to, under no circumstances, cook, cook, cook, across the region, goat, who’s still young, i said, also completely single, oh , board, board, let the cossack down, he didn’t reach the house, i’m tired, tili-tili, tili, tili, tili-tili til. all the other participants apparently don’t care about your opinion, as i was the first to say, wait, what kind of colleagues did you have, we thought, we didn’t think that they were such people, i was the first to say that the chelyamen region is winning, everyone except alexander, yes, you said that the parachutist sings too, nadezhda georgievna, we see that you are ashamed, tell me honestly, i’m not ashamed at all, in general, that’s why we invited you. “i brought terrible news to your house, hope, you asked me who doesn’t sing, i said the cook, but they got it wrong, that means, remember, yes,

tell us what we will cook with you today. breakfast. quite dense, today we will cook lasagna with pumpkin and spinach, quite unusual, but i think sometimes you can treat yourself, come on let's get started, come on, for lasagna , first of all, prepare a special dough, for the filling you will need 350 g of minced beef, pumpkin, 200 g of tomatoes in their own juice, a little olive oil, onions, 100 g of cheese, we have mozzarella, spinach gorge, a few cloves garlic for bechamel sauce, prepare a glass of low-fat milk, a tablespoon of butter, oatmeal and a pinch of ground nutmeg. let's send this ship on a long voyage. where do we start with you? then you take care of the pumpkin, cut it into small pieces, add thyme and olive oil mix everything. let's marinate this way. yes. and then i ’ll start making the bechamel sauce. let's. and tell me about your ideal morning? well, my ideal morning is extremely rare, because you are always in a hurry to get ready, when you get up, there is no time for an ideal morning, in general, i like to

i really love cooking vegetables, i’ve been studying them for a long time, i’ve cooked a lot of varietiesokers, when the pressure cooker reaches 140°, pressure is formed in it three atmospheres, and the pumpkin turns completely into puree, softening, the creamy mass that we add there transforms into a nutty shade, and then we add soda, soda is exactly that confectionery an element that goes with the taste of the pie, the taste of the cookies. the taste of baking, yes, indeed such a confectionery theme, yes, it reminds me of pastries, some kind of autumn bun with good pumpkin, cool technique, very interesting, i have a wonderful dish for you, this is our volga pike perch, fried parey onion, root puree silder, which we also cook under pressure, and a sauce made from homemade sour cream, in which we simmer the log in order to give the aroma of the fire three types of caviar: pike, sturgeon caviar of trout, a very cool texture of pike perch. what about him you do it, the secret is that it is best to soak the pike perch in a saline solution with a bay leaf in order to remove the aroma of the c

i always force people, well, chefs, to try everything they cook.man who proved that it is not necessary to go for border to taste real italian cuisine in the belarusians program. watch these and other projects on the belarus 24 tv channel . i myself come from the logoisk region, in june 1941 i was drafted into the army, first a unit in kalinin was assigned to me, and... in february 1942 i volunteered for the front. at the end of april 1945, i worked in a hospital; not many wounded were brought in, there were no more crushing battles. on the night of may 9, all the nurses rested. suddenly , through a dream, we hear nightmed’s voice: victory, victory, you are sleeping. we jumped out of bed, looked at each other, suddenly it was a dream, suddenly a dream. and then cheers come from the street. “that means it’s really a victory, they asked to hug, some were crying, some were laughing, the girls went down to the beach when the first emotions subsided, they began to share plans, who would do what after the war, each had a dream, to get married, go to stud

this is meat that is cooked in a vacuum, that is, the meat is sealed in a vacuum bag and cooked in hotes for quite a long time and the results are absolutely wonderful products. i ate - these were eggs boiled in sous vide, that's true, but if regular eggs are left in a sous vide for an hour at a temperature, in my opinion, either 50° at very low, then at the result is simply something divine, so let’s go back to the meat, let’s say that this is the duration of cooking, it helps to cope with the infection, because ... yes, in general , we don’t recommend that anyone eat raw meat, because after all , meat can contain parasites , pathogens, and so on and so forth, so it’s very important to cook meat correctly, this can be like quick cooking, charring on fire, which we recognize as incorrectly harmful to health, and suvit does this on for a long time and relatively speaking 4-6-8 hours even at a temperature of 60°. in general, it does not give any chance that there is something there, yes, that there will be something left there that could harm us, in general, this is a very, very interest

are you cooking tight? why cook if you can order? oh, you don't cook, are you even a woman?n my time. the boys would have pulled your eyes on your butt for these words, they would have told you that you were the last to watch, who is a coward, come on, well, grandpa is nearby, the battery, the fire, where, this is dad’s car, dad, you’re all right , but we’re fine, but you’re not so good, what? this is the country, yes rum, and what’s wrong with my car, well, someone was playing around with a ricochet, yes yes, well, here’s a child he won’t lie, i think it’s newman igor, for some reason he’s rubbing, rubbing, rubbing himself near the car, why are you, let me fix your car for you, why have you really created a whole tragedy? well, well, i remember, you know, i remember very well when my mother worked three jobs so as not to have to buy a penalty for school, which i wanted, and the bullies are all yours, i remember very well, don’t worry, i remember everything perfectly, i know, i’ll tell you this, i won’t just work all day, i’ll also work all night, because i want, for my chil

correctly, there are so many out there that they cook it in beer, they cook it in milk, there are plenty but it’s better. just salt, this umbrella dill with a bay leaf, you don’t need anything else, all this is this, this is a classic recipe for cooking a simple ordinary crayfish, when i came to odessa as a child, we just went to the estuaries there and you caught something with your hands there you’ll cook it in a glass jar over a fire, eat it, and well , it’s okay, pavel, i have a complete feeling now. that ours and those feasts, of which there were so many in yours, continue house, and that feast in which i then had the good fortune to participate here with my dad, put it on, let’s remember how it was, put on this video, well done, well done, well done, so you’re like that in the claw, yes, first, yes, now it’s coming breast, goes back. the tail is this butt, yes, yes, you tear it off at the end like this, like this, this is the most important thing, this is the head, yes, this is the body, here it is, it opens like this, like this from here, yes, yes, just like that i put my finger r

, my dad was more, and my grandparents, my grandfather cooks very well, and so i started to get used is a baker and he taught me many, many different things about food, wine and how to eat well, then i i start cooking at home, i liked to give love through food at home on.. . and how much i love working in a restaurant, i was angry, so i decided to leave, at first i wanted to move to russia, and i prepared everything, to visit russia, st. petersburg, st. petersburg, moscow and sochi, i wanted to see, replay earlier, i wanted to know when i... and i wanted to visit russia, maybe 4 days earlier, the border was closed, they were closed, i have a friend, a korsnikan, who lived in minsk, and he said, yes, minsk is good, i didn’t recognize belarus, i didn’t recognize minsk, nothing, and i decided to visit minsk to see if it was. good for me, when i was here a month, i loved it right away, and i started looking for a job, and in france i did the document and two months after i got married to minsk, to work, i worked at pastadell, we... the boss and the manager together we built this restaura

how will we cook red mullet today?, jam. we take the magur, peel it , then we cut it into small cubes, see if there are large seeds, we also remove the seeds, if they are large, and if they are not large, if they are not large, we chop nice little cube calmly, turn on the stove, turn on the stove, add butter, add oil in order to fry the cucumbers and add a lot of piquancy, that’s it, but now the cucumbers will start to simmer and accordingly there will be nothing left from the oil, i’m for... yes, yes, that's right, load it in, fry it over high heat, so as not to turn it into porridge right away, we also rarely stir, because we will also turn it into porridge, okay, that's it, as long as they go, what do we have for now, while they are walking, we cut off two orange slices, so that’s enough for we need to squeeze it out there. a little citrus, uh-huh, mix everything, evaporate again over high heat, uh-huh, further, further, further, extra orange, we need to get rid of it, 100%. next, let's prepare the sauce, take a reg

well, okay, i convinced you, but i’m a better cook, of course, bah!this is probably the theater, a big story about a great artist was invited. dolphin, new season, tomorrow at 20:00 on ntv. heaviness, pain and swelling. these may be symptoms of varicose veins. the phlebodia 600 course helps treat varicose veins. phlebodia 600 for freedom of your legs. magnet - price, what necessary. anniversary cookies with a discount of up to 35%. catching a firebird's feather is not easy. but anyone can get a rate of up to 17.5% per annum. open your deposit. on gasprombank.ru. come to the island and make a reservation. breakaway! shoes offline. among millions of hotels apartments. rest begins at o. are things faded after washing? use weasel gel. it maintains fabric strength and restores light. things look like new three times longer. newer? no, i erase with affection. who said that only cats can purr? your car may also purr from pleasure. operation, how comfortable does it sound? tboil diamond - the engine purrs with pleasure! mamatrine not only reduces allergy symp

let's reveal the main secret of successful cooks well, of course, you have to cook with love, you have to love your business, your cooking, your craft, if you like it and give it to the guest, then the guest will also like it, so i always force people, well, chefs, to try everything that they cook, let's meet a man who proved that you don't have to go for... to taste real italian cuisine in the "belarusians" program. watch these and other projects on the belarus 24 tv channel . where there is a nameless river, you drink it with a ribbon, silvery, i will plunge into honey, heather, fragrant dew, and old tenderness will awaken and flare up. in my heart with a quiet flame, hello, i will say, desired, i know you have been waiting for me for a long time, linen, linen, deer, crane, native belarusian land, there behind the dawns behind the fogs in the silence of the forests . warmed, indescribable, the heart of my land drinks, if there is anything in the world that is eternal , beyond the control of days, you ask me and i will answer, this is the heart of my land, you ask me and i... i live,

there or... what she made there, who she cooked from , what did she cook it from, this is cook, cook, every day i make purchases for 350, 400, 500 rubles. you don’t cook animals, why, what are you talking about, there were so many of them, there are still so many, everyone is alive and well, lyudmila, ekaterina, and what options do you see for solving this problem, somehow from animals, i don’t know, let him get rid of it, she wants to keep them, but... she keeps one or two dogs, because this is an apartment building, she also has to take us into account, but i don’t, and it turns out that we are all suffering the whole entrance, we already wrote that’s all for the district police officer, she doesn’t open the door for anyone, so the district police officer came, they obliged her, let’s take away at least half of the cats, you know everything, they say it out of nowhere, alfia’s friend thinks that her neighbors are exaggerating the problem, elena derevyanka in the studio. hello elena, hello studio! elena, have you been friends with elfiya for a long time? yes, enough time. how do you