and you know, f in 1908, in 1909, frederick cook i was thinking, captain cook, now frederick cook claimed have beaten robert peary and matthew to the north pole. i think that has been largely disproved, moved i think there has been some debate about how close matthew henson and robert peary and the four inuit men who were with them got to the north pole and from what i've read, it seems like they got as close as you could within a few miles using the instruments of the day. so i think that's a pretty impressive feat. here. thank you very much. i really enjoyed your talk and i couldn't help but wonder some of the parallels between. cook and columbus. christopher columbus and i, i realize you know, that they were both mapmakers and the impact that they had with their expeditions and and how they put so-called places on the map. but i also am feeling down and it's a feeling how columbus, in a way. in modern times presently anyway, seems to be getting an unbowed lens interpretation of what he did and how he put the new world on the map and and, you know, he had similar a similar. what should

i'm more interested in the people that these foods and how they how to cook them and why they cooked them. so i'm sorry that i don't have a better answer. you were showing some stuff laced or. yeah, salt delaware. is there anything that you found in the process of making the salt glaze that led to that ashy coloring on it? because that that would also explain it to. f so you're referencing one. yeah. so the best of my knowledge, the only similar of discoloration or inclusions that i found have been when there's been an ash issue in the kiln, it's that there was another issue with the glaze but i haven't found that yet. so my best educated guess that this was something that happened after the fact, after it was produced or that it was kind an ash inclusion. but that is absolutely ongoing. the more learn, the more that changes and i've been working with some some some potters essentially who recreate kind of work to see how this might happen. and so it. is your company, for god's sake, you see here she asks if i've to the state museum in albany because i'm at the university at albany,

i worked as a cook. and how did you come up with the idea that you came up with such assemblies, and called them yashche pa-slutska. the taste is so good. instead of white bread filler there is carrot, maybe i should do carrot? carrots will have to be grated on a grater, per kilogram of meat we put 250 g of carrots, on what kind of plate i need to put it, here on the beetroot on this, on this, understood, we will grease this, this is all raw we will put there, everything raw, only raw, understood. in the city of kazan, i have been living in minsk for 2 years and am the leading soloist of the bolshoi theater of belarus. syria is my homeland, i love it very much, but it so happened that i made a decision. to go to belarus, to get an education as a cameraman. and everyone found something for themselves here. i think that the bolshoi theater of belarus is the best place, where i could be now at my age. i am glad that i ended up in another country. each hero has his own unique story and his own view of belaru

, he cooks deliciously, that's why she teaches me how to cook since childhood, because my mother mostlyhildren, well, they look after the younger ones, and i taught her to cook with my mother, we have eight children in the family, eight, from the daughter, who cooks deliciously-deliciously, this is me with my daughter, with my brother... we found the dough ready, now we'll make a flat cake from it, we take it and like this, we'll round it off, you see, yes, it's 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 bit like this, and it won't be fried, it should be like stewed, there is another way, fry it like donuts, only we open a hole in the middle, and there is also on the grill, that is, on the grill, it will be like a barbecue, these are three delicious options. now the very last moments remain, i have already cut it out, but here we see pepper, onion, tomato, avocado, we love avocado and boiled chicken, that is, it needs to be boiled, no salt , nothing, we will make the filling, this is walnuts on... this is a

i'm more interested in the people that these foods and how they how to cook them and why they cooked them. so i'm sorry that i don't have a better answer. you were showing some stuff laced or. yeah, salt delaware. is there anything that you found in the process of making the salt glaze that led to that ashy coloring on it? because that that would also explain it to. f so you're referencing one. yeah. so the best of my knowledge, the only similar of discoloration or inclusions that i found have been when there's been an ash issue in the kiln, it's that there was another issue with the glaze but i haven't found that yet. so my best educated guess that this was something that happened after the fact, after it was produced or that it was kind an ash inclusion. but that is absolutely ongoing. the more learn, the more that changes and i've been working with some some some potters essentially who recreate kind of work to see how this might happen. and so it. is your company, for god's sake, you see here she asks if i've to the state museum in albany because i'm at the university at albany,

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let's talk a little about captain cook. how many of you know a lot about captain cook?club, come on ! not a lot. here is the captain. captain james cook, who i am going to argue tonight, and have argued while i have been on the book tour, was truly one of the great explorers of all time, possibly you could argue i think quite convincingly the greatest, in terms of the quality of his observations, in terms of the number of nautical miles that he traveled, in terms of the wealth of knowledge that his voyages produced around the world, in terms of the beautiful art, engravings, and the knowledge of plants and animals that were circulated around the world, and also in terms of the first encounters that his voyages produced with native people that never, never seen europeans before. he is certainly in the pantheon with magellan, alexander von humboldt, who was, marco polo. he, at the same time, i think many americans don't really know much about captain cook. we've talked a little about that . first, i want to talk about this painting. a painting by william hodges, who trave

have been. cooked and we are looking at fantasy — cooked and we are looking at fantasy forecasts. _d we are looking at fantasy forecasts. and i'm i fantasy forecasts. and i'm worried _ fantasy forecasts. and i'm worried-— fantasy forecasts. and i'm worried. our chief political correspondent _ worried. our chief political correspondent has - worried. our chief political correspondent has the - worried. our chief political - correspondent has the political reaction to this first labour budget in ia years. it reaction to this first labour budget in 14 years.- reaction to this first labour budget in 14 years. it was a hue budget in 14 years. it was a huge moment, _ budget in 14 years. it was a huge moment, the - budget in 14 years. it was a huge moment, the first - budget in 14 years. it was a . huge moment, the first labour budget in ia years, but made especially so by the significance of the choices that rachel reeves has made. she has been acknowledging this morning that the massive increase in business taxation, thatis increase in business taxation, that is how a lot of £a0 billion

for 5 years, a cook in a kindergarten, what? is not only about music, but also about real life. over the past 10 years, you have seen your own mother literally a couple of times, i know that. dania, your eldest son, was a little offended, very much, we would really like you to return yourselves to each other, children with a difficult fate, you have never seen your own dad alive in your life, you are super in the show. i want to tell everyone who has such situations, fix them, do not ruin them, do not break children's hearts, sunday at 20:20 on ntv, a miracle, the premiere is on saturday at 13:00 on ntv, i am writing to you, what more, what else can i say, oh, if only vtb were there then, i would have read a different novel, ah, this gift is the key to the world. freedom and petersburg opened up to me, the payment is far away, the cashback is huge, with a vtb credit card. tatyana, how blind i was, do you still love me? vtb is a classic. favorite brands on wildberries. who knows how to relax for real? of course, cats. and their c

this is what allows you to cook quickly. you really need such an accessory, because many microwaves already have a built-in grill. our dasha kordamysheva and chef ivan dron will arrange a competition. ivan will cook in a powerful microwave oven with a grill on the included grate in a glass baking dish. even a weaker device is given, with half the power. but the contender for the miracle sticker should help her not to lose the battle, we open, we open, but mine sizzles deliciously, mine does not sizzle at all , it sizzles deliciously 1 2 3 ba, mine is not ready yet drum roll, open it, well, look at this beauty, the time for cooking potatoes from the studio of gunel gorchieva. the girls watch their diet, but none of them have ever cooked complex dishes in the microwave. i heard that in the oven it is healthier than fried, but probably the grill is healthier than everything else. the potatoes from here are tastier than from here, by the way, they also look prettier. i tried the meat and i really liked the potatoes. this plate i

and captain cook's voyages.s photo that as you were wandering there in that photo, this piece of. so this is this is depicting the moment when captain cook arrived in hawaii was greeted by the king. hawaii colony, upu. and these two cultures met for the time in a pretty profound, two thriving cultures. that exciting moment of first contact when everything possible before there's before there's miscues and miscues and miscommunications. there is this electric moment when cultures collide or have at least a possibility of truly understanding each other. and this is a painting painted by a native hawaiian, an amazing man named herb carney, who does a whole series of of historical paintings. so just really kind of gets to the heart of what this book is about. it's a nautical tale, has all the kind of the attributes of, a nautical tale of woe, but also has this electric moment of. first contact when anything is possible and there's a splendor and there's a majesty, there's anything, you know, it's just like any any k

alexander and evgeny have already been cooks on wheels twice. they liked it so much that. i am ready to fight any stereotypes, you probably have some myths about the city in your head, one, one, i also have one, ivanova is a city of brides, not quite so, ivanova is an incredibly interesting, modern city with unique history, i was born in this city, i grew up in it and i think that you can talk about every detail, about every district here endlessly, all this will resonate, tell me about one detail, why the city, where did this soviet time come from, when ivanovo had many textile factories, this is light industry, really women could and managers... you can take and generally played an important role in the city's economy, and they came here, they came here from all over the country, the most talented, the smartest women, well, it turns out, brides became smaller, but textiles remained, right, well, rather the demographics became the same as in all other cities of the country, from the point of view of textiles, from the point of view of brides, beautiful girls, ivanovo stil

this inspired me to think, what can we do around cooking? what can i do around cooking? we were able to get a cart. the charlie cart is designed to bring cooking to students in elementary students that has enough gear on it to teach 30 students cooking. so when i saw that i thought bingo, that's what we're missing. you can do cooking classes in the library, but without a kitchen, it's difficult. to have everything contained on wheels that's it. i do cooking demonstrations out at the market every third wednesday. i feature a seafood, vegetable, and i show people how to cook the vegetable. >> a lot of our residents live in s.r.o.s single resident occupancies and they don't have access to full kitchens. you know, a lot of them just have a hot plate, a microwave, and the thing that biblio bistro does really well is cook food accessible in season and make it available that day. >> we handout brochures with the featured recipe on the back. this recipe features mushrooms, and this brochure will bring our public back to the library. >> libraries are about a good time. >> i hired

cooked and we - are up, spending is up, the books have been cooked and we are - are up, spending isantasy forecast _ have been cooked and we are looking at a fantasy forecast and _ have been cooked and we are looking at a fantasy forecast and i _ have been cooked and we are looking at a fantasy forecast and i am - at a fantasy forecast and i am desperately— at a fantasy forecast and i am desperately worried. - at a fantasy forecast and i am desperately worried. this - at a fantasy forecast and i am desperately worried.- at a fantasy forecast and i am desperately worried. this is the bi . . est desperately worried. this is the biggest tax _ desperately worried. this is the biggest tax rise _ desperately worried. this is the biggest tax rise in _ desperately worried. this is the biggest tax rise in a _ desperately worried. this is the | biggest tax rise in a generation, this is classic labour, isn't it? big tax, big spender? t’m this is classic labour, isn't it? big tax, big spender?- big tax, big spender? i'm not dis-rutin big tax, big spender? i'm not disputing the _ big tax, big sp

this is cooked.hat's not in here? >> protein wise, do a red meat? >> you can make it however you want. it make a vegetarian with kale and egg and crispy arti chokes. there's a black rice i do in the book as well. but you can do things like game birds or duck or chicken. whatever you want. the rice is really the key. >> make the pa-ella your own. >> basically you take some of the aiolli and take the crispy rice and bring it all together. >> how you incorporate that at the bottom? >> that's what i'm saying. you get those different co contrasts of texture, crispiness of the rice and fluffiness of the rice. beautiful shellfish cooked, chicken. all work really well together. and this is a dish that you can put the middle of the table and feed your whole family. >> this is what the holidays are all about. throw it down there. >> hoda had a question, bobby. >> how come you leave the tails on the shrimp? >> because he's a great world renown chef. >> it's like a handle. pick it up. take it. >> exactly. >> for

my food is not the same as what they cook in the delta region or the food that we cook here in southernppalachia is far different from the food i low country. when we're talking about cooking locally, it's about what grows in this region. and that's what's important. and typically meat is -- >> the supporting character. >> it's the supporting character, exactly. >> reporter: in her new cookbook, shanti shares the recipe for one of her best-sellers. >> our good hot fish sweet potato cabbage pancak. >> so what is all this? >> we have rice flour. we want a nice fluffy pancake. corn meal, a nod to the south, of course. >> all right. let's put it together. ♪ get all the lumps out. >> you know. you know something about cooking. >> reporter: i try. >> time for the flip. >> reporter: but she was about to turn up the heat. >> i have a job for you. >> reporter: talk to me. >> toast some nori sheets for us. it's going to be easy. >> reporter: easy for her, maybe. >> all right. blow it out. it's your first time. let's do another one. >> reporter: but once we got it right -- -- that's really good! >

, as you remember, we do not cook it for literally one or two minutes, compared to the instructions on take a blender, like this one, here i have pistachios, they are not salted, we turn them into such a powder, almost a paste, beat the pistachios. you need to chop the pistachios very, very finely, turn them, you see, into this, look, almost pistachio flour, yes, put it aside, here i have eggs, or rather yolks, seven yolks, i start to beat them carefully. add cheese here, i have picarina, this is sheep's cheese, hard, well, such a typical italian, it is prepared perfectly in rome, but the most delicious picarina i ate, of course, in tuscany, there is even such a city, called pienza, here is picarina where pienza is a really famous cheese, i added 90 g of this cheese here, now this is the basis of our sauce, and here i have smoked brisket, in general, of course, it would be ideal to take guanchali, guanchali is a smoked cheek, because the most delicious carbonara is made with guanchali, cut into cubes. take a frying pan, put the frying pan without oil, now add the water in which our pas

you not a great cook?didn't say that. [ laughter ] >> jimmy: have you -- >> i don't -- i'm not in the restaurant business. >> jimmy: right. your son is a great chef. >> currently, at the moment. >> jimmy: uh-huh? >> not in the restaurant business, which is -- an advantage. >> jimmy: yeah, yeah. being in the restaurant business is -- >> it's hard. >> jimmy: it's really hard. >> i have enormous respect for the people that do it. and they work really, really hard. >> jimmy: have you worked as a cook? >> for relatively short periods of time. until they found out about me and fired me. [ laughter ] >> jimmy: uh-huh? where did you cook? >> i -- my first job was -- i cooked at a hospital. >> jimmy: oh, really? >> i don't know what i told them, but they gave me a knife. [ laughter ] and a bunch of carrots. and i cut this part of my finger off. >> jimmy: oh. yeah. >> within minutes. >> jimmy: at the hospital? >> yeah. but the -- sew your finger on, back on, department was right down the hall. [ laughter ] >> jimmy:

always glad to have jessica taylor of the cook political report. just a bit has happened since the last time we had you want in august. every race is a potential majority-maker in the senate this year. this week you wrote about senator ted cruz's race against colin allred, a race that is becoming more competitive with less than five weeks to go. guest: this is good news for democrats, because overall the map is very hard for democrats. they have a 51-40 nine majority, but it functionally starts at 50-50, because they are going to lose that west virginia she -- c. they cannot afford to lose any incumbent and they have to have vice president kamala harris win the presidency. montana is one we moved a couple of weeks ago. jon tester is the most vulnerable incumbent. he shifted that race to lean republican. that means if democrats won a viable path to the majority they have to find another target. increasingly texas is becoming the target. you have ted cruz, of course he won by less than three put -- points in 2018. presidential election should be hard

and then i went to ghana to cook and i went to west african and ghana to cook, i was a at a grandmother'sted the goat. when i got to the jollof, i was like, this is amazing! and i need to figure out how to cook rice well so i started doing heavily research around rice for eight years, nine years. but yes, rice is here in the u.s., and north america, very disrespected. >> michael: okay. >> i think it's the disrespected ingredient. it has tons of history behind it. but it's more than a side dish. it makes your life so much easier. because when you cook the simple pot of rice, you each some, you put it in the fridge, you let it cool down properly, and then you are like, what can i do tomorrow with this rice? and then you make fried rice. >> michael: hell yeah. [laughter] i was looking at this yesterday hungry and i am like, this is the worst book to look at hungry. fieldtrip is your first restaurant in harlem. >> yes. >> michael: and it is delicious. it is accessible. >> yes, it is. >> michael: it is healthy. how did we end up at fieldtrip, how did we end up at harlem? you have other locatio

>> how long do you cook it?l the way through. little longer. i like mine pink the middle. >> nothing wrong with that. >> you could do this dressing ahead of time. >> yes. you can do the sauce ahead of time. mayo, herbs, chive, add lemon juice. >> boom. >> little horse radish. >> salt. >> mix that together. >> zing, zing, zing. >> and then you have something that looks like that. >> now you've got your burger. >> salmon burger. you want to put that on. put a little bit of sauce on the top. like that. >> i like the sauce. >> how do you like it? >> the sauce is fantastic. >> yeah. >> good stuff. >> good stuff. cuc cucumber. >> i'm a big fan of the pretzel bun. i think it elevates almost any burger. >> that's it. >> boom, there you go. >> all right. now, we are going to move to dessert. you know, deborah is from the south. the great thing about this is you talked to all of our family members because nothing was written down. >> no. it was like a detective work, right? we had nothing written down. i had to eat a lot.

cooking dzyka is quite easy., and if i can do it, then anyone can do it. the products needed are the simplest, sour cream, let's go to the pan, sour cream, mm, what sour cream, m, sour cream, yes, sour cream, ossetian cheese, mashed ossetian cheese, mm, what! sour cream is very good, okay, let's not get distracted, put the sour cream on the fire and start stirring, here the sour cream has melted and without wasting a minute, pour in the cheese, great, well, let's continue, as you probably guessed, writing, i believe that dzyka, like many other dishes, was invented. or shepherds. in general, representatives of this profession have made an invaluable contribution to the history of world cuisine. probably because they have a lot of free time, and there's enough milk to go around. now you should leave the zzyka on the stove for a while, until the melted butter starts to appear. this will be a sure sign that the porridge is ready. you see, the butter has started to flow. it means it's ready, a clear illustration of th

cooking in a kitchen unlike any on land >> when we are out to sea the ship is rocking. got stuff sliding around, you know, spills oil on the deck. it gets, it can be a little dangerous in here at times you still have to get the job done. >> once you get to your table you will find a lot of condiments. sailors on board across the board actually tell me hot sauce is their magic secret. i know, there is not a michellan-level meal it is created by just a few people for hundreds on board in a very limited amount of time. and, by the way. it is not bad. [ laughter ] >> not bad. come on, kevin >> oh, my gosh. you see the guys make it and then give them a not bad. >> we are just going to read between the lineups there. we appreciate them. glad they have hot sauce. i know you, hot sauce saves everiing >> and there is no such thing as bad pizzas. >> and the heatwave is in the rear view mirror. settle into a normal october pattern. we can make it stick around for a little bit. let's take a look at the big picture patern and what we will see. passing clouds over head. areas of fog,

there, we had one, i say he’s been a cook for a year and a half, so we decided to play his game, i saystions, tell me how to make borscht, here’s the beetroot frying, it immediately throws itself out as soon as i put the water on it, well, yes, i say, well, what kind of cook are you, you have to use such tricks to crack them in reality, who are they, of course, it's true, well, the guys that come across us are mostly trooshniks, regulars, that is , they have this shooter, yes, that is, a shooter, they are actually there beyond their company, they don't really know anything, well... but humane people, and they could have calmly put us down there, but they didn't do it, i don't see it there, here your good is written, thank you, they even treat us to coffee and cigarettes, so everything is fine, hello, hello, how are you, don't worry, everything is fine, i mean everything is fine, well, well, everything is fine in captivity, fed, about dressed, vladik, what should we do, what next, collect documents, yes, through the brigade, that i am in captivity, so that there is some confirmation tha

and this losing on the other one far explains how the women work in the kitchen, preparing and cooking hope meals every day. she says it gives them a sense of purpose. they are now feeling that they are part of the mission, instead of waiting meals to do to, to come to them. they will, they are actually moving on the property and they are far because of placing and then being part of this initiative. and that's why it's a lot of cottage and gives them excitements instead of waiting onto the water. and they do have a very important issue if they have anybody important permission to actually do. and that's what they are doing today. they're preparing rice and chicken fresh food for defense to donations and the lebanese public. so what's going on here? this looks like it's nothing of only to open the kitchen fields and establish on a cook these kitchens. however, it's very essential and very vital to train the people how to cook a huge deal, steve, and that's exactly what you're seeing here. these women here with their own sound and saw what they were able to learn as through our own shif

we have to go, we have to cook, we have to go, we have to cook, we have to go, we have to cook, we have to the bombarded area of beirut. whether you want it or not, living in lebanon is taking a risk every single second. you don't know where they are going to hit. and who is next to you. if they are targeting someone next to you and if they are not, because they are targeting the biggest bomb ever, it is a lot of damage everywhere. and you are just helpless. these people who don't have... literally, maybe they had five minutes in the house or run with their kids out of the shelters and out of the bombardment. these people need our help in lebanon, on speaking right now, it is becoming another big shelter, another gaza. the way that they are attacking, it is literally another gaza.— are attacking, it is literally another gaza. aline, when the eo - le another gaza. aline, when the peeple come _ another gaza. aline, when the peeple come to _ another gaza. aline, when the people come to you _ another gaza. aline, when the people come to you to - another gaza. aline, when the people come to

and belgium fries are usually cooked in beef tallow and in 2 stages. first, at 140 degrees celsius for 4 to 5 minutes, then again at 190 degrees for a further 4 minutes. before their task with the salt and the finishing touch model, we the fries with mayonnaise. russell's love of muscles was cultivated in the 1950s with the advent of paid vacation days. city workers who could visit the coast for a few days of fun returned longing for a taste of the seaside. and these restaurants were ready to cater to locals, new taste, the, the most muscle served up here in the capital are still sourced from the north sea . around belgium and the netherlands. these days you can find to move the seat in brussels all year round, but fishmonger veronique from you will and says the standard varies depending on the season. the best quantity of muscles you eat them in october, november, december, january, and then for us, we fishmonger see on the east them during that short story. short lapse of time. she carries out vigorous product inspections to check the quality of a mu

, while his wife is resting, he happily puts on an apron and cooks with pleasure whatever she wants.home, that is, i kind of live here, you could say, my wife in the room, i watch tv here, and cook, well, basically i like to cook, she's already used to it. she'll ask for meat, so meat, she'll ask to cook some light fur coat, let's say, borscht, he says: i'm tired of eating more today, well, let's make shurpa, well, now i can make it quickly, i 've found here, as they say, sprats, well, such small ones, and small ones, well, okay, she says she wants sandwiches and sprats, which ones? impression of the plot, delighted, what did you like the most? fishing, i wanted would you like to go fishing with your aunt? yes, it would be nice. irina, if the dna test confirms your relationship, will you take your nephew with you, will you definitely teach him to fish? i think he can do it himself. of course i can. mom fished too. ilya, what will you teach your nephew? it's a necessary thing, fish, yes, anything, that's it. it happens, you open the refrigerator, and today there 's nothing in it, but

do you don't have water to bathe or cook with? you can really very warm. it's your sleeping outside and there's a lot of dengue this time of year mosquito-borne illnesses, people have been writing me because they know i have a generator which thankfully is working again after about a day where it didn't but the store medicines in my fridge because, you know, people medicines said that they need to keep colt, those kinds of issues it reminds me a little bit of a big new orleans after katrina, we're all of a sudden the problem is just beginning to add up in any start to wonder if you're getting into kind of a dangerous situation for people because three days is a long time right now, officials say that about 10% center of the city of adana, where i am at the moment, have power about 200,000 people. but we saw yesterday, i briefly had powerful about an hour crashing down, you know what it came back on people in my street were yelling like, you know, the favorite football team had just scored a goal or something. and you felt normal for the briefest amount of

, so of course you need a wife who cooks, well that's good. what do you like from russian cuisine oran? well friends, what do you eat, because american cuisine is disgusting, everything is good with you, but as for food, these dishes, oh, horror, i generally like them, well, how can i say, syrniki and so on, oh how lovely, yes yes, i even remember the first time and well i well, when i just arrived in russia, and i found out about this damn, bored. yeah, and i went to the store there, not a store, a restaurant, but already three or four times a week, ordered the same thing, well done, well condensed milk is good, you too condensed milk, not really i'm very fond of condensed milk, you didn't become my favorite, but i'm a good cola, you could say, a good cola without sugar, already mine, come in and meet the first bride, great. hello, my name is dasha, i came to you from belarus, and do you know that there are five languages ​​of love? i really hope that we will find one in common, great, very nice to meet you, very nice to meet you, let me help you here, thank you very much, darya 27

around the house either, well not really, well yeah, you're not a cook or anything like that. look,ou 28,000, okay, we'll try to improve, but it won't work out right away for us, i have a house with maternity capital, look, you have a house, right. with maternity capital? congratulations, and why don't you live in it? because i rented it out, when i lived with the one with whom the children are, so to speak, the cohabitant with whom the children are, i rented it out to his sister, and what happened to the house, there he is burned down, that is, it burned down, that is, they either started a fire, as i understand it, or there was wiring, but i bought the house in good condition, everything was there, and all the furniture, now there is nothing at all, let's, no, let's look at this house, bought with maternity capital, what condition is it in, then tell me who was responsible for the fire, was anyone punished or not, they just let it go, that's it, they let it go, let 's look at the house, this is my house, which i bought with maternity capital, we probably won't get through, because

, bring them, yeah, we cook, yeah, on the table served, people who will cook from this side, they willh those who will be here, absolutely the whole family can cook here, daughter, son-in-law, olga, nikolay, functional, a very convenient solution, two columns, in this one a refrigerator is hidden, drawers for storing vegetables, fruits, there is a ... for bottles, touch control, by the way, there is ice-lighting, a freezer with two drawers and there is also such a tray for ice, and here we have an induction cooker, it also has touch control, which is very convenient, and here you can combine two burners into one big one in order to put some huge saucepan, yes, well, there is also a hood, it is also an additional source of light, it is also cool that it is flush with... facades, yeah, here is the oven, it also has touch control, now we are with you, yes, including the steam cooking mode, olga, by the way, wanted us to have a steamer, well, you see how great everything turned out, and here is a throne glass - it is safe, if suddenly the beauty decides to see how the meat pie is doing in

cook the apple filling for about 10 minutes. then add a thickener to it.e used ogar-agar mixed with water and cook for another 3 minutes, and the garagar will remove excess moisture from the apples so that the filling does not soak the myringbone cake later, we punch the hot apple mixture with a blender, but do not turn everything into puree. there we have small pieces left, is that how it was intended? yes, i like it better this way, because puree is boring, an apple bush is boring, when puree with apple pieces is not boring anymore, very fun, very fun, and just more interesting in texture, we put the apple filling in a separate container, tightly covering it with amp. we put half of the apple filling with you and now we will try to cover the entire cake with an even layer. we put a circle of mirenga on top, gently press it so that the layers connect, then a layer of apple filling, smooth it out, dense, yeah, well, this is just ogar, agar gives this texture, another layer on top biscuit, press down again generously soak, and what am i soaking this with, m

pasta or high-quality whole-grain bread, for example, rye bread, and what is properly cooked pasta, this is properly cooked pasta, i will say right away, this is you set the alarm for the amount of time that is written on the package , turn it off directly on the alarm, on the timer, because if you overcook complex pasta for at least one minute, the polysaccharides break down into simple sugars, into white sugar and from such pasta you will get better, and proper pasta will give you long-term energy, so, what else can be for breakfast, nuts and legumes, they too enhance accelerate metabolism, do not allow long breaks between meals and hunger, that is why there is a concept of a second breakfast, yes, that is, eat, and after an hour or two start again, well, for a healthy person, breakfast, lunch and dinner are enough, but if you want to speed up metabolism, then we switch to more frequent meals, eat. more products rich in fiber, it takes more time and energy to digest fiber. there are several examples, fiber-rich, these are all vegetables, fiber we have it in vegetables, fiber in fr

the joy of every day, home cooking. tell me, are you 12 years old or something? what kind of cuisine? daughter, why out of 6 billion men who live on this planet, was it necessary to choose this, now all is light, now everything, now it really can be thrown in the trash, i 'll open it now, yeah, hello, i'm rajiv, we had an advert that a workshop lives here. no, there are none here, wait a second, this is my advert, yes, yes, yes, it's me, yes, a famous chef, indian cuisine, oleg, pidjay, hindi, phai-phai, any dishes to your taste, finger-licking good, agreed, listen, are you crazy, what did you promise him, how did we indian... we'll sort it out after me, this was just now one small order for one person and a huge jump for the whole kitchen. well, our indian sauce is ready, and what is taking so much, and another 10 spices, 20 sauces, so, who will try, yes, come on kitchen, no-no, i have gastritis, before our daughter dragged sick kittens home, and now my husband. and quiet, hello, yes, funny, yes, brother, we have already arrived, yes guys, now my susef will meet

but what i don't like is for somebody to expect me to cook dinner. there is a big difference. >> reporter: yes, that's a great point. >> so what i say is don't cook dinner. >> reporter: they clearly worked out their problems. >> you know, i love that it's a small town. >> reporter: ina moved to a store in east hampton. >> we had screen doors when you walked in. >> reporter: but sold it in 1996. she was restless and wanted to try something new. the east hampton bookstore. >> my favorite book store in the world. it's the best. >> reporter: so she turned her talents to writing cookbooks. the thing that really introduced her to the world outside the hamptons. her first published 25 years ago was a smash hit. >> i somehow connected with home cooks in a way that i couldn't have imagined. >> reporter: now she's done 12 more. >> i think it's kind of like exercise. the more you do it, the better you get at it. >> reporter: and with another cookbook on the way, and a popular tv show -- >> i'm here with stanley tucci, and he is showing me how to make a fish ste

i'm back. >> reporter: on this night last year, cook is in deep red gillespie county, texas. >> 0.1%: he convinced republicans here who run their own primaries to join the small minority that hand count. hundreds of volunteers stayed in places like this wine bar until 4:30 in the morning to count roughly 8,000 votes, with numerous errors. >> we only have 13 precincts. 12 of which turned in final tally sheets that were inaccurate. >> we sort of began... >> reporter: jim riley overseas elections in gillespie county. is there an actual problem here that needs to be solved by a hand count? >> no. the hand counting, in my opinion, did nothing to improve elections in the county. >> reporter: right leaning riley says election systems are already top notch, scanner, and then verified for accuracy. as much as you've opened up transparency, it still for some hasn't been enough? >> no, and for some it won't ever be enough. >> something didn't smell right. >> reporter: mo saiidi was the republican chair of gillespie county when the hand count road show came to town. >> and nobody provided a sing

this looks like it's nothing of only to open that kitchen fields and establish a cook. these kitchen. however, it's very essential and very vital to train the people how to cook a huge be on steve. and that's exactly what you're seeing here. these women here with their own stand on solid, they weren't able to learn as through our own shafts that we, i'm through the team that's i actually, um, got the 2 through my own team that came to the school. they were drains on how to cook the ice on how to clean that i and how to take care of all the initiatives or all of the initial um, m. and you should things that they have to do. and this is exactly what she's doing . she's, she's because she's actually watching that i from the same way, but she will stop have to do it with us. also they come from places where they all the out order of the mothers and they post and they take the children. so they have the perspective, however you would you mean like $1000.00 people? that's another scenario and that's why they have to give you, given that extra fees ingredients and the way to d

the cook also goes to our doctors.t, dear friends, herman shavich, the heart, what does potato have to do with it, potatoes contain about a quarter of the daily requirement of potassium, and potassium is necessary for the functioning of our electrical system of the heart, look, this is the heart, this is the main pacemaker that gives electrical a signal that spreads throughout all parts of the heart, if kalya what is needed for this, for the cells to divide, and for division you need dna. here in potatoes 50% of the daily requirement of the trace element cobalt. without cobalt, division does not occur, dna is not formed, and accordingly, erythrocytes, as the most actively dividing cells, simply will not be formed. potatoes are beneficial to our blood for the formation of red blood cells, but professor kanovalov will add a fly in the ointment to our barrel of honey, add mikha, our porridge is with butter, when we are talking about any product, then we should talk about calorie content, potatoes themselves are not that c

the cook leaves the rule so scientifically proven to alleviate altitude sickness. dr. rooks on that on the has read numerous studies on coca savvy, still good for the handbook on the to look for. so it also has a bronco daylight to reflect on the youth, which means that it helps the bronco tubes that to die late, allowing an oxygen to enter the body much more easily because it i look see here, now that how much you're most fussy, the products the companies might also be effective against diabetes, arthritis, and osteoporosis, though further research as needed. in ancient times, cocoa was used to alleviate various ailments at the store, it was used to ingestion and even as an anesthetic, honest traces of coca leaves of even being found west goes by, opened the surgery to steal how they go for thousands of years. the cook county has also played an important role in rituals along his route is right in florida, stops to ask patch and mama mother us. so permission to continue to the lagoon so that the, it's a place where we connect with the mountains with the environmen

a lazy cabbage roll, unusual, but what a beauty, and what will you cook, ordinary?minced meat, bright tomato relish, fresh herbs on top, as you tell so deliciously, premiere, cooks on wheels, today on the first. artmas is an award ceremony at the bolshoi theater. today on the first. probably, scientists are not born, they become. but in order for a child to develop talent in the future, you will have to work from childhood. perhaps the national education project will help with this. novosibirsk children's technopark quantorium. there are various directions, i will list some of them, this. direction, it, robo, media, aero direction, and so on, children and teenagers come here to implement their most daring ideas, there is modern equipment, advanced technologies, high-class personnel, with the help of mentors, children learn programming, assemble such miracle robots with whom you can be friends and communicate, you can even entrust them a responsible task, well, if you are too lazy to do it yourself, that is, here constantly... a kind of collective creative process is

wants to help each other, do something, and accordingly we rub each other ’s backs, but we do, we cooks in full swing, the most important item in the kitchen is the table. we move this table, drag it around the kitchen for days, some to the refrigerator, some to the balcony, some to whom, some just to get off the couch, from this, if you buy a smaller table, not the whole family will fit, and there are not enough work surfaces, on a large table it's convenient to cook, the shevtsovs broke their heads, choosing options for redevelopment and repair, but fate gave them a chance, we were sitting, discussing something and here on tv we saw an advertisement. and mom said: listen, let's try to submit an application, everything worked out, here we are participants, please, treat us to some syrniki, come on! pavel, konstantin viktorovich, syrniki - that's his, that's for the kitchen, borscht, yes, borscht, borscht, you often get together here, we always have a family dinner, we wait for each other, we meet, tell me how you cook, because i see, workers you practically don't have any surfaces, we

no more back to back cooking now.sh and sides finish at the same time enjoy juicy grilled burgers at the same time as air fried french fries broiled savory salmon at the same time as roasted asparagus, broiled chicken parm finishes at the same time as baked cheesy garlic bread. >> the secret is in the quicksync technology that matches the cooking times and settings of each food, so they're programed to finish at the same time. >> i tell you, i cannot recommend this enough. it comes out perfect every single time. >> it's awesome but watch remove the center divider and it transforms into a large 25 quart capacity oven for delicious family size monday to sunday meals that cook up to 60% faster. >> slow cook a pot of mama's meatballs. delicious savory chili, or bake the easiest homemade bread without turning on that big oven. you can even cook right from the freezer mozzarella sticks from frozen to ooey gooey in minutes, or frozen shrimp to sizzling scampi in just ten minutes. now you can try emeril lagasse's 25 quart dua