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

let's cook, that is, it's a lot of chefs, they're already cooking.ou actually come. in europe, to a restaurant, when you have 10 restaurants, you are the chef brand of 10 restaurants, and it happens that these restaurants are still in different cities in different countries. yes , you spend more time on the plane than in the kitchen. yes? you are a taxi driver or a tourist, like restaurants. here, too, when you travel to various astronomical events and you have to really really cook yourself. and this is where it matters. that is, too, that is, after all, do not forget. uh, these are the processes, of course, a new menu is being developed. only me, but in the process, that is, as if cooking, you can still say return to basics. why are you adopting you are young but can your children? we had a child, and after the accident, kira has a psychological barrier? hello , who is this, and i'm vic, i need him. park, i feel it. i don't have long left. i do not want to leave and offer you a contract. we will have to live with you. like one family in my house of

let's cook, that is, uh, for many chefs they cook already.o a restaurant, when you have 10 restaurants, you are the brand chef of 10 restaurants, and it happens that these restaurants are still in different cities in different countries, yes , you spend more time on an airplane than in a kitchen. yes? you are a taxi driver or a tourist, as it were, a restaurant, too, when you travel to various astronomical events and you have to really cook yourself. and this is where it matters. that is also, that is, do not forget. eh, these are the processes, of course, the new menu is being developed. only me, but in the process, that is, as if cooking, you can still say return to basics. you look great, not tired of staggering at night. don't worry, i'll pick it up tomorrow. the route has been rebuilt. it's marcus he's a 12 congenital heart defect someone should teach him to enjoy every day like he should be at his age you look pretty good for a guy who needs an ambulance you look lousy frankly i already i'm starting to envy you. do not make me laugh. no

let's cook, that is, many chefs don't cook it already.lly come. in europe, to a restaurant when you have 10 restaurants you are the chef brand of 10 restaurants, but it happens that these restaurants are still in different cities in different countries, yes , you spend more time on the plane than in the kitchen. yes? you are a taxi driver or a tourist, like restaurants. here, too, when you go to different places for astronomical number five and you have to really cook yourself. and this is where it matters. that is, too, that is, after all, do not forget. eh, these are the processes, of course , the new menu is developing. only me, but in the process, that is, as if cooking, you can still say return to basics. i love her scoundrel very much, i feel the heart, i will of good. stand up gromov your father pyotr danilovich gromov could kill. so your father stabbed my father and mother, so it turns out. am i to you that handrail killer? from monday on the first for 399 takes care of your bargain purchases pay up to 99% of the order with bonuse

only one of my chinese restaurant owners was previously a cook.body else was not even close to a kitchen. that is how the survival that the chinese restaurants allow immigrants into a new country to survive and grow their family and become citizens. anya: what the original question is, why do we cling to dishes that we think express our identity? globalization gets more intense, we have complicated identities. i was born in the soviet union, but i am jewish, i immigrated, i have an apartment in istanbul. one has a liquid modernity, this this cosmopolitan sense of oneself, and no with digital normalization, you see these little diasporas all over the world, but at the same time we have this intense urge to connect food to place, and food is the most visceral and immediate expression of something. of home, whatever that home might be. a family, table, but i would also argue food has a lot of commercial value, and identity has a lot of commercial value. think about it. a lot of these protectionist mechanisms started in the 1990's with neoliberal glob

i like plum, how do you cook? you are salt. let's just keep fermenting.c duck pairing with a sweet potato plum sauce. everything is very harmonious. the sweetness of sweet potato acidity, plums are very cool. this is a classic creme brulee, but aged on bacon and with the addition of chips bacon brulee, aged on bacon. yes, just give a little more interesting taste so that this dessert is not like that. let's just say now nikita did the right thing. we have many guests come, chips. like this, yes, like this , either break it so that there is a crunch. cool idea, and experiment, which is still the right balance of taste. how many times i tried to make such chips , i just don’t succeed, a strong crunch and a very, very, very comfortable taste of bacon is unobtrusive, which, it seems to me, is perfect for dessert. well, thank you very much, everything was great delicious. and most importantly, thoughtful meaning. we have a very important day tomorrow. uh, we need to make preparations, let a guy into the kitchen with a joyful protein class, let's go learn to co

it was a podcast of a cook on wheels.ts vladislav piskunov and victor, thank you very much.

i love to cook at this bbq, we cook, uh, different dinners, and we find.stime together and it's very cool. here. i know, that you are really a chef by profession. yes, you can say so, of course, that belarusian is best obtained or that, my love, i'm in the preparation. i am not just a cook of the fourth category. and the baby food chef or what? seriously? yes, it's just not very good in my diploma. uh, straight uh, two specialties. that is, i didn’t just study as a cook of the fourth category, but also for baby food, because, well, and that he loves to cook himself. ah. well, of course, i cannot but mention potato pancakes, because i went to some kind of show and there is the principle of a crocodile, when the team is one blogger, the second blogger and, uh, three people in each team are still subscribers of this show, and there the girl tried to explain to me that uh, the word potato pancakes. uh-huh as a result , it dawned on me, and the information that it grows in my grandmother's garden is green and sometimes it is rubbed and fried from this. i'm so g

cooked, my grandmother personally cooked.cook is called panahash, to cook it you need cheese, pita bread, onions, water, butter and sunflower oil. this simple dish is traditionally simple homemade. such a dish, yes, and very inexpensive, because everyone had a little bit of cheese at home , moreover, i understand that you can have pita bread at home and when you can throw out pita juice instead of throwing it out cook is absolutely right, by the way, with vision. lavash can also be used four layers. we have next, what next, pour boiled water , then add fried in ghee onions, and stewed, you can say so? yes, for a long time , probably, they were fried on top, look at the words. we drive everything shut down. we give 2-3 minutes, so take a steam bath for 3 minutes. it's fast. hello, it's done. yes, our dish is ready. ok, you can eat. pita. here, forks with your hands can also come on for now. bon appetit. oh, mom, grandmother really knew a lot about the kitchen, fat, true, my conscience is already telling me, that's enough, the

well, european classics, french italian cuisine, in general, you cook yourself, yes, you have to cookyour signature dish? no, i like to make different pastas , carbonara is the best. i love pasta. let's get back to volleyball on your mind. what qualities should a true professional volleyball player have? oh well , this is definitely a reaction speed strength is also important, well, think well, because what is this intelligent way more details now. well, we, like lyon sports, have a tactic of setting up a coach, and during the match you need to deceive the opponent, outwit him, and thus we win. therefore, you need to quickly understand the right decisions on the site. nikita tell us more about training. that's what you mainly focus on, we have two types of training, or work in the hall directly with swords, where we work out the interaction of technical actions, sometimes the stadium. well, volleyball itself. look, you're talking, uh more, yes, well, there's an individual clear, but volleyball is a team game. but how do you work with this component? if you have any hidden signals, i d

i was always shocked at how completely different the home cooking. you have a lot of blood, a lot of pork, a lot of these things that you just cannot even imagine you would ever see at the restaurant, because there is this kind of sense -- there is a sense of boundaries, right? a lot of diaspora, ok, we cannot serve this food to americans. and they are not going to eat blood. they are not going to read this. it is a very different expression of eating. >> and of identity, right? the public facing the restaurant, what you decide is safe enough to present, and the private, what is really home, what you really are. anya, you touched on this earlier about how long -- young aliens, and well before national identities we had a strong connection to religion. we think of food is something that brings us together, but it is also been a powerful tool of exclusion. what are ways where they just have touch international cuisine? things that you touched on in your book but also your research elsewhere. anya: nations are really something of the 19th century, but b

it's what i'm passionate about cooking. and i've loved cooking for such a long time. i really come off like a kind of like a know it all, it's because i really want to engage in a conversation about food because i'm really passionate about it. >> what do you credit with your success as far as you know, it's not just that you won top chef among the basic top chefs, but you won top chefs among the world's best top chefs as an executive chef, nowadays, i've spent most of my career actually just working for people and those people were pushing me and teaching me. >> and that's why when i came to top chef, it found another avenue to bring out the sort of out of comfort zone experience where i was constantly pushing myself and learning more dishes and more about myself and the cooking that i can do. >> i think you were 12 when you started working in your parents kitchen, right in the restaurant . was it just a job at that point or did you realize already you had a love affair with food? >> i was in love from the moment that i started doing it. i started off as a server actu

today it's grape leaves and stuff with rice, a staple of turkish cooking, a tiny cooking is not at all easy. it takes dexterity, and a lot of patients, the band in, you know, gets it done. you know, 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, i'm still looking at in the end of may not look like the real thank you. if this was goodness on the bins and maybe the police and the on demand the list. the stuff's great bleeds are weighted with a bowl, so they don't open then they simmer in a covered pot just like a normal portion the, the, some of them all i get is going to make. we also experimented the dishes from the world over to improve our recipe as our cook number, then we get a lot of requests from our followers will give you a name. for example, i tell you and spaghetti and spanish tortilla, or requested a lot to sort of deal. so we want to show how these recipes can also be made in ou

for has to fuel used cooking oil and diesel tv and it has 2 fuel lines. but also use this a small onboard computer to switch between the 2 fuels. this computer shows him a lot of data, like the temperature of the oil, which is critical information from them in this system only works with 100 percent vegetable oil. and what's essential is that it's heated remote 1st i use diesel until the water from the radiator one's up. and once the water is hot, that heats the oil within the oil tank was a coil system or a water heater system. it's been thrown by heating the vegetable oil in a separate tank. the alternative fuel requires a viscosity and burning properties. similar to diesel vegetable oil is not suitable as a fuel for gasoline engine folder. diesel engines, on the other hand, can be easily converted since the technology used in the injection systems and the mission systems. it's very robust, not the not all vehicles can be converted to run on oil just to see. many can be one that there are some specific motors that are believed to not support oil as a fu

that's when uh hmm i cook.y if you are tired at work, that is , yes, yes, you say that 10 years are already needed here to say that if you suddenly decide to change your field of activity, then, probably, the path to the restaurant business will already be open to you. well, it's unlikely. how much well, since, well, it seems to me that this is still not the thing to which i would be ready to devote my whole life, yes, that's not it. this i know for sure, but cook at home. i love uh-huh especially i love a dish that cooks in 15 minutes perfectly because. well, to be completely frank, then, of course, there is not much time, but we understand you a lot, alain, we already talked about what kind of project you would like to do and you said that well, probably the news. i wouldn’t want to lead, but some kind of extreme would you agree to become a host or a participant, well, firstly, i will be there not appropriate, and secondly, what if something happens to me there, and i have, well i don't happen to. so here i a

this is a cook on wheels podcast. i am vladislav piskunov and my interlocutor victor whiter, we are both chefs of russian cuisine restaurants and discuss, and questions related to our business with russian cuisine. well, i don’t participate and have never participated in any culinary chef’s competition, but i often go on tour. e in different cities last year. well, we traveled the whole country, well, from st. petersburg to vladivostok from sochi there, i don’t know before perm where there were not a huge number of cities, yes, this is also partly stress, of course, you have to do it yourself, yes, stand, and part of this with you is bringing the product and partly you make blanks. e, and as if, well, that is, it becomes a little easier for you, but in any case, in every city there are some nuances and it is often interesting to agree. what do i understand you go? yes , kamchatka yes, it’s even interesting, of course, to watch in general, firstly, it’s curious to see how the analysis of restaurant cuisine is developin

i'm still gonna cook. today was not the day, but i will keep continuing with my cooking. i think with the time deficit, you didn't play it right. but you're a great cook, and, listen, you got a lot of good stuff ahead of you, - so keep on cooking. - thank you very much. - how are you feeling? - i mean, i'm upset, but i've had the best experience. i mean, i've already learned so much, and i appreciate all of the guidance. please come and say good-bye. sarah: i feel really bummed that i'm leaving now because i feel like i was just kind of getting into my groove. this is just a stepping stone, okay? - thank you for saying that. - you're on your way, okay? i am kind of, like, in this midwest bubble, and so i have a lot more learning. but i got a lot of new things to bring home to my family. please place your aprons on your benches. purvi: making it to the top 20 was the biggest dream coming true. i came here to show my talent, my indian heritage. i know that whatever i've cooked, i cooked it with full honesty and dignity, and i did my best. - ladies, good night. - joe: good n

it’s just that anya began to cook ours, and now we ask her to cook dolma for the holidays, without anause everything is steamed right away, listen in style. i i think they are a poster from your handiwork. yes, you hung it. yes well, it just fits. here is the red color of the red lips, but it is directly different in style, very directly bold. that 's it, that's the interior you want in this spirit. well, i wanted bright, maybe colors, but besides, so that, uh, and bright light is present in order to expand the space more, because the kitchen is not very big. yeah, except for bright ones. flowers, what else do you want, probably, after all, i wanted something modern in strict lines.

how long do we cook vegetables 6-7 minutes.led by heart, that is, there should not be a little aldente. yes, crunch, look, i have cheese , this is mozzarella, since we still have such a traditional recipe, but i bought it in the supermarket and watched such an ordinary smoked pigtail. bon appetit. hold on. for you , half of the cheese begins to be cut 1 cm thick, after all, here are beautiful fragrant pieces of cheese. we need meat, hold on carefully level it, ready. you feel the boss. what is the aroma of wine and horseradish, no matter how funny it sounds. it's really very tasty, lay the whole surface of the beaten pieces of meat with bacon. and now look that i take two bars, cheese, i put one on one side, the other on the other. we took a piece with you. like this. here they turned it and in the very center. here we just cut it. we will have such beautiful rolls with you. well, look you got it. the same for some more elegant than mine, some like this the bears. and you're like gophers, i don't know, like a ballerina. well, l

guys, i'm cooking for you today.with stuffed tubes, pike perch, local spinach, bechamel and pistachios. i called it here han. we did great on the boats. and now we want to see how you are doing in the kitchen. i so glad we didn't, honestly. chef hello, how did you manage, we ate in your restaurant, we liked it. i hope you also like what we have prepared. bon appetit. hello volodya. were you able to infiltrate the local flavor with local products? as you are they generally for you with all my heart and soul bon appetit. m, to be honest, the first time i grew up here , let's say i really liked it, but the second dish was an interesting performance for the first time i ate in a dish, onions. we usually plant him, but here he is already cooked master culinary left the fish as it is, that is, did not overdo it with spices and salt. she's so natural, it's like a restaurant here. marvelous. how seemingly simple products are uniquely combined with each other. it would seem that this is potatoes and meat, but the sauce really

the 41 year old drove from canada the to a and a b, w. golf using cooking oil. the leaders that i had in 1987 vw golf, a 1.6 liter diesel, named laura visa and one of them that also ran on oil. yes. is that expedition from canada to chilly last week? 22 months or so? is it ethics? place you on that kind of, we covered 17 countries and we had 11 total who boarded and disembarked at various points. it wasn't like an uber or suv yet, or is there a $101.00 over at that time for adult to have the idea of using the car to educate people that securing funding for the trip. he visited schools, displayed the car, and explained the concepts of recycling. give hello, what was incredible, was meeting very remote indigenous communities throughout latin america and in between us and to our maybe can reaching all the capital city that start like gabriella and collaborating with everyone with the messages of caring for the environmental tone. we. i'm being that we helped highlight the importance of rivers, you know, use in the struggle to take care of and defend the rivers and

and how you cook, then you cook, then no, it’s not like that. i accept the answer egg.e: well, i can't give you that much advice. but if you throw away the shell, you won't boil the egg, and you certainly won't eat what's outside. is that a shell or a chicken? well, you know, yeah the circle is closed, build a tower. this is the wrong answer. this is not an egg, alexei, please. first element. lay the foundation of our tower and i'll move on to the opposing team. no, it's true, it's interesting, it just has a slight inconsistency. old guard or not? yes, in principle, any of our figures. it might be some kind of vegetable. no, it's not a vegetable. in general, as if alive. any of our building elements is not an egg. we have already decided. also, by the way, a good hint for you, because this version could be born. this is an interesting version. it grows in belarus yes, of course, it grows in belarus we have a good version. this is a corn head, corn is corn, thank you . otherwise, we will open something new now corn. converges five points for your team, the score becomes

all you need is used cooking oil from the kitchen and a filter. the says must you remember to bring me some more attention i paid to the oil mass the longer my engine will perform. ringback i have to filter the oil. if it's been decanted for a long time, the impurities will have settled at the bottom. the way i think the government. but since this is oil i collected a short while ago. you might have particles of french fries and been yada is or chicken, or anything that is being cooked in it to my, within the system with a my oil fuel line. there's another field to that. again, filters, minor particles speak, it was so here at this point i really try to capture all the bigger particles, the bass over to capture the 1st field traction process. but also looking for the oil straight into his 10, which is located at the back of the camper. its capacity is $100.00 leaders, which lets the vehicle travel around to 800 kilometers. that are going to be good if i'm going to cover long distances. i can carry several drums and filter the oil anywhere from 14

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a tiny cooking is not at all easy. it takes dexterity, and a lot of patients, the band in, you know, gets exam is the biggest worries, whether the rest of people work is done. well. uh, yep. yes, it looks very nice. all the ingredients are there, but a small candle may not be hot enough, will it be the oven may not have hooked it with 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 you may be the police, the may have the list. the steps great bleeds are weighted with a bowl, so they don't open. then they simmer in a cupboard pots, just like a normal portion, the, the, some of them plug in is going to make. we also experimented the dishes from the world over to improve our recipe as i cut them down. but then we get a lot of requests from our followers will give you a name, for example, italian spaghetti and spanish tortilla, or requested a lot to sort of deal. so we want to show how these recipes can also be made in our tiny turkish kitch

the 41 year old drove from canada too late and a b, w. golf using cooking oil. the leaders that i had in 1987 vw golf, a 1.6 liter diesel, named laura visa and one of them that also ran on oil. yes. is that expedition from canada to chilly last week? 22 months or is it ethics? place you on that kind of, we covered 17 countries and we had 11 total who boarded and disembarked at various points. it was like an uber and severe and is there a $101.00 over at that time for adult to have the idea of using the car to educate people the securing funding for the trip. he visited schools, displayed the car, and explained the concepts of recycling. give hello and what was incredible was meeting very remote indigenous communities throughout latin america, and in between us and to our maybe can reaching all the capital city that start like gabriella and collaborating with everyone with the messages of caring for the environmental tone we. i'm being that we helped highlight the importance of rivers, you know, use in the struggle to take care of and defend the rivers and the ne

, we cook carefully.re, as i said, is 200-220 degrees. and here we are with you. the fun begins after the broth has been added. we add a little svan salt, svan salt just perfectly emphasizes, you know, this adjika sauce combination, which we have with chicken wings in the oven. and so becomes our oats, so much more spicy in general it is called. salt, of course, is a seasoning, brackish, but here a little salt is more likely, you know, with every housewife. well , that is, the name is svan. so she is from vannetia, but every housewife has a svan. and, of course, the rest. eh , in the rest in other regions of georgia there may be, and such variations on this theme are somewhere more than cilantro, somewhere more, and somewhere more cinnamon, maybe suneli hops. here there, and moreover, all the hostesses keep a secret. with pleasure. friends often tell me to experiment with different compositions. i always really like it now, apart from lubricated salt. i think you need to add as many greens as possible , j

it's not like, hey, do i want to cook?ing to cook. >> we want all our children to learn to work with us, washing dishes, prepping vegetables, chopping meat together, making food together. >> i taught you that when grilling, you need to season the meat very well and don't allow it to burn. megan: but vang says as a child, he wasn't necessarily proud of his heritage. >> i was always ashamed that my parents couldn't come to school for like career day, because m parents couldn't speak english. and as a kid, i was always very embarrassed. megan: vang worked in restaurants to help pay the bills after college and launched his hmong food truck, but wasn't sure of its future. then, in 2017, his father suffered a head injury. >> my dad, he's a warrior, right? he fought a war. he survived the odds. he got us to this country. if he dies on the bed, his whole legacy goes with him. so it changed for me. it was not about telling the story of our people, it was the solidification of the legacy of mom and dad. megan: and so today, vang use

and how when well i don't bought, to cook hmm but in which i don’t say cooks, but like this, and youlinary this story. she is well cheerful from the fact that it is in the village right in belarus in the village. right in the village is a village. that is, not a settlement of some kind, uh, an urban-type settlement, but a direct village, which we went to celebrate. we have a birthday because there was such a base on the river. e, with a bath, they stand there, how could you even be there, but also two of my friends , uh, their buddies know perfectly burning and aktay they went to the village store in the village so that a surprise people would come much more than well , in general, i think i invited everyone there , instead of 30,000 people there came. in this 70, that is , and the products began to run out very quickly. and so they said, now everything will be fine, we will go, like, well, to the village store and buy everything there. and what is a village shop in belarus? they stand here, so on the same shelf there are rubber boots, then sweets, then cigarettes, a bucket of flour,

aren't you tired of cooking? after all, any hostess of the dish will have to cook them in a week.ers just potato pancakes. it's sacred, looking at these potato pancakes. i don’t understand at all how the pulse can remain at the same level at which there is a calm state, in my opinion, everything worked out. we had today. e, tell me how this day was for you, how was the impression, in general, it was an amazing day, because this is the only day, probably the feeling when we spent, because we did everything. today is your merit, so everything was great, we all liked it, or you will wait until the schemes, i then 2 hours will pass, but, of course, at first you are a class without much exaggeration. it's absolutely delicious. it's not that i've tasted very much in my life, but here's the consistency and taste. and here everything is in its place. i want to wish you that you carry this strong family note and further on your way e do not lose this unity and unity looking at you and looking, and listening to what you had to overcome, you went through you were together you did not break.

in the meantime, the trepang is being cooked.sakhalin, it is special not only in appearance, but also in taste , which is why it is so popular, and a unique product here. it is cooked whole with meat with seafood and fried boiled traditionally popular. the theme is, yes, a real local product, just like the fern. we clean it for literally a minute in boiling salt water in order to make it a little softer. and now what we cut together with trepang we cut burdock, then trepang, which has already been cooked, put on a plate, season with sauce, sprinkle with fried sesame seeds amazingly, and you can add a little oil with herbs. ready to try it. wow, this fantastically delicious trepang gives this dish a rich marine flavor, no matter how strange and tender the perfect duet. it feels like you can rejuvenate. since you were born in italy, i had an idea, maybe we will cook ravioli with you on sakhalin on sakhalin with a sakhalin accent, maybe uh, with the royal sakhalin crab. let's make ravioli like this, but in such a way that all my fri

that cooking is an art, because there are victims in cooking too, my young friend is witty.ot talking about miserable artisans, not about those who themselves need to be cut into schnitzel. no, i'm talking about the art of cooking. of course, man does not live by bread alone, but consider not a single spiritual food either. even hamlet's to be or not to be? i understand how to eat or not to eat. that is the question. sorry

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

yes, you have something to cook at home.ly likes to dry vegetables. fruits and prepare homemade marshmallows in such a dryer at our heroes, too, now they have one. opened the lid loaded here, vegetables, fruits, meat , herbs, here is a vertical fan that allows everything to dry evenly, on this tray. no need to swap closed the button, turned it on and forgot tan attracts attention, the hood is certainly beautiful , but it might be worth making additional cabinets and making the hood built-in so that you can still drink pots, and put the cereals there, put on top, of course, such an ointment comes right away, but we are talking about design about new points of view and possibilities and in this case we have not removed the storage space, we have deployed and transformed a large open shelving unit. here is the same constructor. remember those little boxes. who would have thought that such a large rack can be assembled from them, but at the same time, due to the fact that it is open and it does not eat up space, as if we had a n

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say i'm cooking. well, yes, you will cook while we are there helping people win millions.lease tell me, when did you come to russia, what kind of dish is this? which product surprised you? yes, in russia, well, it's not just me, it's all italians. and when they there they will carry out mixing. through yes , they will all think it's a bean. it's bitten by you a little different feeling, taste and all there are cracks left. what surprises me? you can't even imagine. this is kvass, kvass is a bread drink. yes , there is no in italy, and i do not mind. from italy i live in the mountains, where there is black. the bread was not black beetroot, cabbage, onion, so also products, like what is there for the first time. i tried it. i'm surprised because for our italian brains come up from bread drinks are generally just something incredible. and also soup from it, it's generally a brain explosion. this is a crumb. this is a crumb in a salad in an olivier salad. yes? cool cool well, what about the little world, then i won't bother you and, please, start. start doing more. and we, uh

yes straight experience cooking pilaf attaching please bear. i am a fourth class cook. you understand what's the matter. i think your team will win. what do you think, oh, we still hope for this. there is such an expression, the gut is thin, but not at the mogilev shopping mall, i want to tell you guys. share a secret. how to make an ideal mogilev sausage, to begin with sharpen our life sharply, to begin with , to group together to be a team in the mogilev television pilaf. what is the main ingredient? ah, delicious mood, thank you and, of course, love for what you are doing. well, we love our job, and we love and know how to cook. i ran on the table to see who, by this moment , has the longest sausage correctly in belarus 24, because they need a satellite, and over there is this amazing opportunity to unite all structural divisions. see. i don’t know our partners’ media colleagues of the same global holiday that unites everyone on a large scale, we have such a brest of grodno-mogilev. very tasty very cool presentation. you did a great job the festival program is actual

this inspired me to think, what can we do around cooking? what can i do around cooking?art. 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 a former chef. she'

cats, we cooked oatmeal on three different stoves, cooked vegetable stew and fried steaks.f admitted, of course, a simple electric one. it heats up for a long time and cools down; morning porridge gets tired of waiting and there is a great risk of turning any frying into stewing. although here you just need to warm up, as it should , and onions and garlic can serve as indicators, they will begin to sizzle characteristically when the dishes reach the desired temperature. i'm proud of myself vegetables, everything crunches a little, as it should samples of vegetable stew. we checked in the laboratory for the amount of vitamin c , the results were about the same, as for spoilage, all steaks, after lying down for a couple of days in the refrigerator, became unsafe. this was confirmed by microbiological analysis by experts. or that somehow in a special way to destroy bacteria and fungi, extending storage can only be done by microwaves, they destroy harmful cells, affecting the liquid inside them, but a stove of any kind does not give such an effect, therefore, in general, what t

i didn't know, i thought you ate while you were cooking.a family breakfast at the same table then, what do you say, aunt is there an objection from aunt? no , daughter, we eat what you cooked, sit down. thank you, dad. it's been so long, and we've only just finished. allah it's good that you're here , don't rely too much on me, sister. i'm so tired of everything. i'm thinking of leaving. listen, i can't keep your mouth shut for so many years, that's enough, that's enough. so so so instead of chatting. it would be better if we worked how much we pay and how much we work. from early morning i don't know what to do. what does it mean? how much do you pay for this much work? we also have life. here she is no longer a young woman, almost for free, what should she live on, tell me, you don’t have any conscience at all, you have never stood up for us all the time, shame on you , we are slaves of the sultan, watch out, what are you with your tongue? either you hire more people to make things easier, or you give us a raise. you can't just come in he