on fire, cooked using some, and then cooked in interesting ways.what is popular in europe there is all fermentation. e dehydration, that is, like a gram of such fashionable words, that is, my grandmother has been generating comments all her life. yes, that is, the only thing i didn’t know was that the dacha had a dryer that was standing, the sun, it was sushi. there were all sorts of vegetables and everything was fermented with cabbage and cucumbers and berries and fruits, and now it’s fermented with the fashionable word fermentation and the young cooks agree. they uh fermentation. you study from yes foreign books. yes, i’m not at my grandmother’s, but then i always say that making russian cuisine popular in russia can be one way. we must first make it popular abroad, and then in a week it will instantly become popular here; there are no prophets in their own country, especially in our own country. unfortunately. yes, i had time, in my opinion, in 1818. we were in denmark and talked there with klaus meyer, a famous person in restaurant circles. nat

when it comes to dealing with a whole cook situation. and also this put and brittany jeopardize relations between the k r g. i the rocket federal government because asper agreements made months ago as a headquarters at the joint operations committed to add to other offices incur coke has to be returned to the k d b. so the reason the federal supreme court decision by suspending that a good may basically enforcing k d p designations board about that. okay. like uh and just uh indicate that this is not what they agreed on. and let me ask advice, the voice thoughts about this? i'm it can because the ads and it took me and coexist peacefully in incur coke. or are you concerned that the situation could get out of control in the need up to the prevention elections? i don't think so in a way or another. it's a, this crisis shows the how much important the is going to sit, teen coke, and how much important the alliance between the crowds and between the out of the total command against the crowds. and it looks like the next election, the prevent

and so handsome come on, cook cook, say something specific, say.a sensitive woman who loves birds. i also have a bird. i 'll take this thing for you, and you can take a new one for yourself. cook live. now you and i have enough money in our pockets for a week. i'm watching it for the third time and there's a school video right there. i don’t understand what she meant; according to detective laws, something must be encrypted here, but it doesn’t look like it, most likely another dummy. well, why? i don’t know , maybe she saved herself in this way because of the metal traces, now we still won’t find out anything. you're tired, here's the sofa. we won't be able to rest today, so let's go. well, another document has arrived. we lost time playing spillikins, imposed on us by lushnikova, already a preschool teacher. we got there and almost shook the soul out of him . it turned out that he was involved in the case? vishnyakov it’s not yet clear how, but he’s involved, wait. vishnyakov is vishnyakov the same journalist? yes it scam from his computer. look,

before 2017, when you withdrew from cook, they said that we will not return to cook even though it's all the other christmas political parties still exist there. basically the can you be said that we will not return because the city is occupied by you see, i know this is affiliated with or wrong, but at the so the headquarters of the joint operations come out and used to be actually the headquarters became the leadership council, right, in terms of the security situation in kirkwood as previously mentioned, both sides claim that there they find protects the security the most right. the i'm address to your thoughts on this and also about some of the grievances of occurred . say they say that the governor pointed by baghdad has been serving the abs population, the community more incur, cook and neglecting then. well, of all those claims, actually in the hands of the prime minister and the prime minister made some sort of, uh, uh, surveys about all the government himself, all iraq, you, provence, is one of them, the provence or the trickle provence. and it showed that the out of governm

you cook them to burn them?eople that know. [carlota] at last! time to eat. at a calcot barbecue, everyone stands around the table because there's definitely a trick to eating them. you grab the inner leaves of the calcot. exactly. -you told me that... -the inner, the inner, that's the word. ...you grab the bottom, and you smash it with your fingers. [pepe raventos] exactly. look at, ahhh! [raventos] and now that it's smoking hot... [jose] you dip it in the you know, i never thought i would like onion this much. [jose] take a look around this table. what do you see? [carlota] family. -[jose] family. -[ines] family, friends. [jose] friends. -[ines] for sure. -people that they are proud of who they are. of where the place they live. longer tables, my friends. yeah? cheers to that. man, this is gonna be a fun trip around spain. hey, family! [speaking spanish] woo-hoo! i feel like you bringing us... ...to the place that you grew up in, we've seen where you really have come from, and the people that have formed you t

in fact, who cooks in the great restaurants? farm boys. that's who always cook.r makes you drive the tractor.

pasta hurray it's been a long time since you and i cooked pasta, that is, we cook it, but it's been ame since we shared it with you. that's how it is on the air with pasta. it's time, because pasta is exactly the kind of food that, for example, certainly improves my mood today cook pasta with cauliflower. not just pasta, fettuccine with cauliflower. watch your hands. what is called means i throw it, here i have taken apart an inflorescence a little more than half a head of cauliflower, put it in boiling water for five to seven minutes until ready, cook the cabbage. that is, she must be absolutely ready. you and i know that we have such time management. that is, we are distributed to pasta. we'll also have lettuce for the salad. i need a pumpkin. i've already cut it like this. you see in slices now i’m just showing you what kind of slices it is, it doesn’t matter, the slices can be of absolutely any shape. which ones do you like? i just try to cut it thinner so it bakes faster and so the whole meal comes out faster. so here it is. well, you know, i probably have 250 grams of pumpkin, i

are the cook. he can’t move anything, life, and work, how is he properly in the kitchen and somehow well, instead of a parenthesis, like a cook is a little bit like that stupid, yes, and the chef. come on, so you are probably one of the most famous italian chefs in russia, let's start with this. i'll be honest. i'm behind you, i'm behind you. honestly, i really follow you. ahh. i know that you know how , meaning that you have the most beautiful italian classics. i know that this kitchen is probably closest to you. well, because it's yours after all. yes, at least i’m always there even if i ’m new. there’s a dispute. yes, once upon a time, honestly, when i came back from court. i also remember, yes , a tasting of the skating rink, which is lily's trick. i, well they gave me something to drink, roughly speaking, uh, well, i’m on my way. i tell him a couple of chocolates for my son, and frost - this is the first year, and rabvioli with uh strong smoked filling with lamb tartare next to there was aspar

really excited and real enough for cooking and then cooking with my grandma as well. it was really special. she told me to make a lot of things. so yes, i'm from a family that really loves food and we love cooking to add my career. i knew that whatever you wanted to do was to teach was to share all of these recipes so that we are able to keep them for future generation. i knew that i wanted to become a shift, but not be stuck in an industry kitchen. that's not the way my passion is work. i really wanted to get a chance to share what it is that i know to make cooking simple and accessible. my fondest memory on the cooking sources is, you know, when someone comes in and they, you believe that they'll never be able to cook. and then by the end of the class, you know that it was really confident about the the abilities in the kitchen that always brings a soft, formal, cold food is a celebration. these joy in preparing and sharing food that you enjoy growing up. while not always the typical traditional looking african dishes, most now's cooking, it's one of vibrancy and lo

you came up with that you will cook. and i want to cook.e deliciously interesting. and it’s understandable. what will you cook? marusya, i ’m at such a huge reservoir and again i’m leaning towards the fish. if you need my help. you always know that i need to rely on food talk to move on to actual dining. the chef goes to the family bbq terrace cafe, it opened in 2017 and became the first family cafe in zlatoust, where you can try real home-made ural cuisine. well sergey what are you going to treat us with today? there will be a chef and today's first course. we have prepared such a wonderful mushroom soup for you - this is milk mushrooms, that is, we collect the milk mushrooms ourselves, then we marinate them and , accordingly, they go into different dishes. by the way, i have never eaten georgian and this is fantastic. great we always try to surprise our guests. tell me about the pie yes, the pies with sorrel and fantastic eggs. very interesting dough filling. i really like it too. chef and now please try the wonderful fried crucian carp,

cook: i know.meone there with you, but we're complete strangers, you know what i mean? and it's different-- they know you on a different level. and they can interact with you differently than we can. ♪ (door unlocking and opening) this is a non-smoking dorm. we have pregnant females in here-- i meancome on. so do not smoke in this dorm, ladies. group: yes, ma'am. okay. i'm going to start at the end and work my way down. trim just a little. yes, ma'am. okay, good morning. wendy williams: tutwiler is the only women's prison in the state of alabama. but on average we have between 45 to 50 pregnant women in and out of tutwiler in a year's time. i know at one time we had three generations of women at tutwiler that were from the same family. and, of course, we have that concern every time a woman comes to us pregnant-- is this going to be another cycle? ♪ (lock buzzes) guard: shake, shake. (lock buzzes) captain sonja rose: captain rose to... officer. get misty cook up and send her to the shift office. sa

not only has chef ozan been cooking, but i too have had a hand in the kitchen today.chef ozan and his team are the rising stars of this food scene. wine is having a revival here, but what's striking is how it's reviving the region, benefiting the whole community. in my adventure across izmir, it's been amazing to meet so many passionate people. those breathing new life into traditional crafts... wahey! ..celebrating the natural bounty, and protecting the local treasures right on their doorstep. we've been going through a time where fusion has been dominating the world's tables. perhaps now local cuisine is making a bit of a comeback, reinvigorating entire communities the world over. now, that is exciting. for more on the world's table, go to bbc.com. hello. it's time to see how the weather's looking over the next week or so, and we are expecting a turn to more autumnal weather widely across the uk. the winds are expected to freshen, really quite gusty through the middle part of the week, and frequent showers are expected. now, in the short term, still, the air�*s comi

and so that we can cook with modern ways of cooking and modern appliances. you don't need a cost on part to make your favorites dues for hours and hours to prepare fees for family and friends, the lazy mccord, the is making cooking list, doing things for the masses. i'm doing now by doing quite a few times, especially design is and mostly mostly. so ladies what brings you to reserve in july to showcase all awake and to enjoy this function. mean i'm inspired by the applicants done. so i had to bring it up to the well, at the present applicant roy, out of see when i look at this to see him, i see like as a design that you have to go. all of this was like yourself where you are. so i know why the voice you ladies believe that session is such an important part of an event like this us as the session design, as we don't get the opportunity to say and to show the property is our work. and this platform is giving us the chance to quote, extra 'cause sometimes design like you can not just call it any way so you have to showcase in places like this so that people can

just cooked.nk a place like this, in addition to being the best restaurant in the world and whatever else, it offers a real possibility that there is food around that with a little effort, or a lot of effort, you can make into something really delicious. >> thank you for joining. thank you, chef. >> it's magnificent. ♪ we're not writers, but we help you shape your financial story. ♪ we're not an airline, but our network connects global businesses across nearly 160 markets. ♪ we're not a startup, but our innovation labs use new technologies to help keep your information secure. ♪ we're not architects, but we help build stronger communities. ♪ we're not just any bank. we are citi. ♪ (sean) i wish for the amazing new iphone 15 pro! (jason) sean! do you mean this one - the one with titanium? switch to verizon, you can trade in any iphone, and get the new iphone 15 pro on them. (vo) trade in any iphone in any condition for a new iphone 15 pro on us. only on verizon. if we want a more viable future for

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

the product itself is not how the cook works with it, not the techniques, the cook.minates. yes, but it is the product itself that dominates, that is taste product. you can even serve it raw, by the way, uh, scandinavian cuisine. this one is nordic. it seems to me that they were precisely the pioneers in this, that is, serving raw food, that is, of course, there immediately, literally from sea to table. yes, that is, here is the minimum, yes, and sea or sleep. the vikings were still in those days, but there was no time to rant. this is the right attitude towards the product. i really like how they work with smoked marinades, that is, pickling is just that the answer is the buzzword fermentation. yes, nothing more than fermentation, in fact, our friend to yours is pickled cabbage, cucumbers and so on and other products, but in fact, this is with such a direct example, when he arrived, by the way, on an internship uh, to denmark in the new one , i was there too. by the way, i worked there for about a month and a half. yes, back in the twelfth year, i already know that

a preventive measure in the form of detention was chosen against one accused cook.hing all the circumstances of the crime committed, and forensic examinations have been ordered. let us now make a short advertisement, then in our program there will be a cook who is ready to tell everything that is happening in the catering industry in moscow. our correspondents buy shurma and they send it to the laboratory , the tests will leave you in shock, as well as the footage that we will discuss, look, yekaterinburg, how they make meat for shawarma, pay attention to the fact that you are making rotten chicken, what is it, where is the fresh one, you are cutting up expired chicken, we will show the production chain for rejuvenation and resurrection of rotten flesh, this device is used to pump a chicken with various... they take a carcass with liquids, they pierce it and pump it with some liquids to increase its weight, this is how meat for shawarma is marinated, if tea perfect, you cannot lose a single drop, titanium is tea leaves, prisoners ... hiv may not manifest itself for

the rocky city of cook cookies on the cook, few off to bond and protest tension is growing over. government tends to hon. the security building to local authorities. the nation has your back will be with you until the job is done. and us present, joe, by the visits florida to get the 1st 10. ok, the damage close by heart and the how the, the 10s of thousands of them is a coast to pull, which is a camp outside the military base and the capital demanding. the departure of hundreds of french troops were relations between the air and the former colonial power of frogs have deteriorated since present how many position was forced out in a crew into not ok with interest reports from the protest in the army. they took the security forces by surprise. the protest should, for a late afternoon, began 5 hours early at the entrance to the military base, demonstrators tried to force their way reinforcements quickly quoted, on the confrontation with french troops. the most freight to say they would be the best. yeah. the sizes, you know, we don't want to because more than that. yes. oh, the good news. yes

not only has chef ozan been cooking, but i too have had a hand in the kitchen today.y chef ozan and his team are the rising stars of this food scene. wine is having a revival here, but what's striking is how it's reviving the region, benefiting the whole community. in my adventure across izmir, it's been amazing to meet so many passionate people. those breathing new life into traditional crafts... wahey! ..celebrating the natural bounty, and protecting the local treasures right on their doorstep. we've been going through a time where fusion has been dominating the world's tables. perhaps now local cuisine is making a bit of a comeback, reinvigorating entire communities the world over. now, that is exciting. for more on the world's table, go to bbc.com. voice-over: bbc, voice—over: bbc, bringing you different stories from across the uk. making research notes in his cabin on the south down, david's lopez and international wildlife will make an offer seems heavenly. but shaking hands with the devil, his latest documentary, tells a different story. david has had parkinson

an instant part and my connection to indian cooking. i�*ve connection to indian cooking.on slick going look it u. ,., us a little explanation slick going look it u-. ,. _, look it up. it is an instant pressure _ look it up. it is an instant pressure cooker - look it up. it is an instant pressure cooker and - look it up. it is an instant - pressure cooker and crockpot and look it up. it is an instant _ pressure cooker and crockpot and is 'ust pressure cooker and crockpot and is just marvellous and i would not cook without _ just marvellous and i would not cook without it _ just marvellous and i would not cook without it |— just marvellous and i would not cook without it. ., ~' just marvellous and i would not cook without it. ., ,, without it. i do like the sound of this. i'm without it. i do like the sound of this- i'm going _ without it. i do like the sound of this. i'm going to _ without it. i do like the sound of this. i'm going to write - without it. i do like the sound of this. i'm going to write that - without it. i do like the sound of l this. i'm going to write tha

i like to cook. i love to eat, i'll go cook with desires. well, it’s really easier, because they have the ability to get into restaurant cuisine at 17 years old. he quickly became bored with cooking standard pancakes. he wanted to create something, but he still could not understand that a person’s life is a certain moment, it begins in russia gradually with achievements gradually with that same ladder. after five years in belarus, without looking back at the skeptics, he learns and creates a new culinary philosophy felt-tip pen this is our potato pancake and this is our nasnik. i believe that i can break the stereotypes of our russian cuisine. those who have at least once found themselves in a stylish gastrobar in the center of mogilev forever remember this place; it is not the interior that is etched in their memory, but not the ordinary, at first glance , incomprehensible dishes, which, on the one hand , surprise the taste buds, and on the other , force the brain to reach from the depths of memory, tastes and sensations forgotten since chi

lucy cooke has been documenting the strange lives of sloths for 15 years.ta rica where scientists are making new discoveries about a creature that's turned survival of the fittest upside down. >> this is an area where there are lots of sloths, so that we have on our side. >> the first thing we learned about sloths is that it's hard to spot them in the wild. we were warned to keep our eyes on the ground for poisonous snakes as lucy cooke scanned the treetops. the sloth is a master of disguise. it blends into the canopy and can easily be mistaken for a tuft of leaves. >> they tend to hunker down when it rains, so making it even harder to see them. >> our luck improved on the beach. >> oh! there's been out there! she's in the nook of the tree looking a bit like a termite hump and she's hunched over, so what we're looking at is her back. >> that is not the side of the sloth we went all of the way to central america to see. lucy cooke took us to an animal sanctuary to give us a look at the two species of sloth, the brad i pus and the two toed. they look like a c

this is a cook on wheels podcast.i'm chef denis , next to me is chef vitaly tikhonov and today we are discussing nordic scandinavian cuisine. in general, i think that this restaurant is noma, which was opened by rene resepi and klaus mayer e. this is a restaurant that located in copenhagen. this is a restaurant that is a kind of transcendent. that is , after they started doing it. eh, what they do. yes, they also have a fermentation laboratory there, so many restaurants in different countries have begun to scoop. eh, some kind of inspiration , yes, to learn from experience, yes, that is, all these , it seems to me, are some kind of bark boards on which food is served, there are also trends in serving shells. this is all this, so many people the first thing we eat is what attracts us through the eyes of visualization. by the way, i noticed what after uh hmm reneradepi with his fermentation chief released uh hippo fermenting this just a few years ago this lab. by the way, we happened to be there. we went all started to

we cook it with fish dumplings.eral, the story is practically. they also came up with the same thing for variety, and they also cook a lot of variations of borscht from prunes for a day ; there was a moment when they were tired of meat borscht and decided to experiment with something, it turns out that this dish is the geographical homeland. this is the azov coast. yes, my small homeland . every cook praises his borscht. this is definitely about kuban, where borscht is more than just a dish. they also say that you can’t overdo it with borscht. it is good at any time for lunch and dinner, a for breakfast we order borscht. unfortunately, we don’t have breakfast, but as soon as at 12:00 the restaurant opens. we are already starting to order borscht and there are queues to taste it. mmm, depends on my mood. more salty, it seems to me, if you look at it, it’s not like that, it turns out different, that is, there are a lot of nuances, a lot of factors. one of my favorite dishes, in general, is borscht and cook it. in fact

and you are cooking. where do you go there and we cook almost always.ows and we buy meat. and when the rice and soy sauce are tight with them, we can eat; if there is money left , we make a small supply and store it in polystyrene foam boxes. the garbage is cooler there. where are you throwing it away? does it all decompose into the lake for cooking? where is the toilet? is it here? now guess where the locals wash the dishes chances are you will answer incorrectly. you simply don’t have it, by the way, water from the lake is settling in this blue barrel right now. we add the same one for household needs and cooking there. this is the product and the dirt settles at the bottom like a cleaner mom, oh, mom, it’s very nice. she took the leftover rice to dry and use it as fish food. yes, right here. how do you skillfully cut fish? i confess honestly. cutting fish is my least favorite thing to cook. what is this fish called siamese carp, such a fish is not big every day. and how much does this fish cost a kilogram? 12,000 cambodian relays. and this fish is co

she cooks it herself.apricot, but also a very exotic banana one. by the way, it is more budget-friendly sugar. it is necessary not one to one, but half as many bananas, because boil water rich in fructose with sugar , carefully add chopped bananas, add bananas. now wait until it boils and remove, but only a little, stirring so that they do not stick together, cook for 30-40 minutes, and at the end of cooking, add lemon or citric acid so that the dessert is not too cloying and does not darken; you can put it in jars for future use. or you can immediately eat a spoonful of tea or just for the sake of your appetite. it’s just a pity that one of the most delicious walnut jams is also easily you can’t cook for this you need to go to where the fruits grow ; correspondent katya tikhaya was shown all the intricacies of the recipe in his homeland in georgia; in general, the walnut season begins somewhere in october, but in georgia they they begin to collect them in june and not because they ripen earlier here, they

how to cook it?t is much easier for viewers of our consumer supervision to taste new items wisely. a on weekdays from monday to friday, look, the most important bright and useful investigations of our consumer supervision are on the air of the morning program. the best, don't miss out. he turned the calendar upside down and again on september 3, mikhail shufutinsky and his song, which has become a meme among the people, a joke and a reason for mental disorders, elena makarova, the daughter of the great opera singer elena obraztsova, gives and sells the unique property of her mother. why when and to whom will we tell? today is a real italian? somehow cutugno left, but the star remained forever in our hearts. lucy chebutin. today it has become a mentor of the young , we ask you to love and favor lyudmila andreevna chebotina. today in the project. once upon a time. once upon a time once upon a time once upon a time television magazines stories about famous people from significant events in the world of

of cooking. _ a better cook than i am, and we did do a lot of cooking.d cook ai lot so i knew my way around what to do with _ lot so i knew my way around what to do with food, — lot so i knew my way around what to do with food, how _ lot so i knew my way around what to do with food, how to _ lot so i knew my way around what to do with food, how to fill— lot so i knew my way around what to do with food, how to fill it _ lot so i knew my way around what to do with food, how to fill it a - do with food, how to fill it a fresh. — do with food, how to fill it a fresh. that— do with food, how to fill it a fresh, that kind _ do with food, how to fill it a fresh, that kind of- do with food, how to fill it a fresh, that kind of stuff. - do with food, how to fill it a fresh, that kind of stuff. ——| do with food, how to fill it a i fresh, that kind of stuff. —— fill it a fish — fresh, that kind of stuff. -- fill it a fish. ., ., i. it a fish. you mentioned your weight there. as it a fish. you mentioned your weight there- as the _ it a fish. you mentioned your weigh

will show you how to cook tom yum.and lemon tree leaves and adds them to the broth, bringing it to a boil. then mushrooms, onions and garlic are added to the soup, which give it has a complex taste and aroma. after this , shrimp, mussels and tomatoes are added to the soup, which are cooked... until the seafood becomes soft and juicy. hot peppers and lime are added at the end of cooking and give the soup that spicy, sour flavor that makes it so unique. well, we'll try to make the second portion ourselves. tom yaum is topped with chili pepper, but if you don't want it spicy, you don't have to, it's very spicy. yes. well, we won’t add spice to life. but this is a completely different matter, but it seems to me because what you didn’t add enough, there won’t be this true color tomyama, no need to be jealous , just say it, but the color, the color is not the same, look, now it will be, that’s it, then you put it in. everything else, if you want it spicier, add chili, it turns out that tom yam only takes 10 minutes to cook,

in the futurist restaurant we do not cook classic dishes, we rethink the classics and cooking in theure alekseev is the author of unique tasting sets their philosophy is noted white guide experts. nordic from this chef is a synthesis of the author's gastronomy of architecture and modern painting. alexey alexey the future is already today. well friends, finally, my old friend larus and i are going on a trip to the southern urals, it will be incredibly, deliciously interesting and informative. marina na chef marusya absolute expert of caucasian cuisine i am marina naumova chef marusya co-owner and brand chef of restaurants chef marusya his almond cafe welcome hospitable georgia in the center of st. petersburg native georgia marina brought the gold medal of the world culinary championship in 2008 moved to st. petersburg and easily conquered them, which will keep history and traditions. naumova is a nominee for the competition uetu, whit, chef 2018, and khinkali of her almond restaurants. cafes in 2017 were recognized as the best georgian cuisine in the northern capital. home appetizing

that's just the cook.ou recorded a video for us on how to cook for the fighters. let's see what is included in their diet, what is offered on the menu today. let's see let's discuss. here we have stew. pepper must be spicy borscht grapes, apples pear multitool, by the way, a very convenient thing, only here. understood? how irreplaceable she is alexander, what do you use to prepare canned cereals , vegetables, that is, uh, we exchange with colleagues. yes, so to speak. it's a dangerous business. here are grocery vegetables for cereals and so on. well, it’s more difficult here, but to cook for the guys or after all, well, at work there will be professional equipment and so on. and here you need to show ingenuity and dexterity, but, nevertheless, the fighters are fed, satisfied and feel the comfort of home. but when the guys found out that you were a professional chef , they asked like this, well, let ’s repeat it like in the restaurant today. here is the menu introduce us to haute cuisine or they usually ha

usually, i registered in any cooking group. the ladies of qasimabadi are good cooks. i was from qasim abad , i used to get food, they also used to come from his work, but the cooks the group did not change from month to month, the young people do the logistics because we usually had zero to one hundred meals with us. first, when we entered , there were 800 people, a thousand people , we prepared the ingredients . we wanted to move the food, increase the flame, it was difficult to pay the price, i was very upset. one of the ladies, the age of mrs. hosseinzadeh's mother, said that we can't do it at home, why are you upset? i had done a good job i experienced being outside, i heard it in a warehouse, but when we were cleaning vegetables, you would take another plan, for example, we would take it until the end, like at home , he was cleaning vegetables, we went to work there , i said it should be cleaner, you were there , you said it should be cleaner because our children warriors, i want to eat, it's too much trouble, it should be good food , this was all done once, when

how about someone like norman cook? norman_ how about someone like norman cook? how about someone like norman cook? norman saw this on _ how about someone like norman cook? norman saw this on my— how about someone like norman cook? norman saw this on my instagram - how about someone like norman cook? norman saw this on my instagram and i norman saw this on my instagram and he immediately— norman saw this on my instagram and he immediately messaged _ norman saw this on my instagram and he immediately messaged me - norman saw this on my instagram and he immediately messaged me and - norman saw this on my instagram and l he immediately messaged me and said are you _ he immediately messaged me and said are you have _ he immediately messaged me and said are you have got— he immediately messaged me and said are you have got my— he immediately messaged me and said are you have got my attention. - are you have got my attention. norman— are you have got my attention. norman cooh— are you have got my attention. norman cook has _ are you have got my attention. norman cook h

i registered three or four people in each cooking group, ladies qasimabadi, i was a good cook.sed to get food from qasimabad . they also came from amalesh. the cooks of the group were changed month by month. we were preparing food, we had turned it off, when i woke up, when we wanted to move the food, we increased the flame , it was hard to under the price, i was very upset, one of mrs. agha hosseinzadeh said that we are burning something at home, why are you upset, she consoled me and said, "i to be honest, i was very upset when i was the minister of health we did it, good news, i said, "what's up guys, soldiers, wow, the stuffing is good, it's clear that it was burnt on the outside, but when we were cleaning vegetables at mr.'s house , we said, "the next round of the plan, for example, we took it to the end , he was cleaning vegetables like a house, when we went there , i said, 'did you work at home?'" it should be cleaner. when you were there, you said that it should be cleaner because our children, fighters, want to eat. they are struggling to eat good food. this happened t

and so handsome come on cook cook say something tell me specifically. that woman gave this thing.ook live. now you and i have enough money in our pockets for a week. i'm watching it for the third time and there's a school video right there. i don’t understand what she meant; according to detective laws, something must be encrypted here, but it doesn’t seem like it, most likely just another dud. well, why, i don’t know , maybe she saved herself this way because of the metal traces, now we still have nothing we'll find out. you're tired, here's the sofa. we won’t be able to rest today because they found us out and let’s go. another document. it turned out that he was involved in the case? vishnyakov it’s not clear yet how he’s involved, wait. vishnyakov is vishnyakov the same journalist? yes, this is a scan from his computer. this is already the result. look, your wife’s friend is not as stupid as we thought she was. vishnyakov is a serious figure for 10 million. who is worth it? this piece of paper, along with all the others. this is already a bomb. only he made a mistake and allow

taisa or sinya is with us. who will teach us how to cook today, what dish?we doing, what are we doing first, marinate the fish, yes, so, uh-huh, look, uh-huh, right away we salt it, uh-huh. yeah, so, i’ll make you this one, and you’ll make the second one, sakari, you said that in either , you can also find fish, but you cook the same way, or yours doesn’t, but ours does it differently, in general -other, like, well, my mother knows, and this is a secret , yes, there are no secrets here, this is not a secret, well, but she has... no eggs, i think there are no eggs, yes, flour and fry, yes, approximately how long does it take to cook, 40 minutes, 40 minutes, 35-40 minutes, it seems to me that i spent more time catching fish than we were preparing the dish, that’s it, let’s move on, remember the recipe for the marinade sauce, you will need salt, spices and mayonnaise. mm, it smells very tasty, it’s time to try it, oh, how good it is that we finally earned our long-awaited lunch, yes, i’m very hungry, i would still be very hungry, we worked so hard that in gener

i understand that everything you cook, whatever delicious food you cook in your estate.or, they are here. this is 100%. because uh the whole point is, which we prepare. it is made from natural products, where there is simply a minimum of all kinds. er, unnecessary substances, tatyana offers all guests not just tasty, but organic food, even with pests of trees and bushes. does it fight not with chemicals, but with tobacco dust, as they did in the old days?

listen, an egg cooked in the morning for breakfast or toast also cooked can be a masterpiece. cake may not be interesting, although 6 hours or 8 hours of working time may be wasted on it, so it all depends. it seems to me from the relationship to the process. and you and i love this process. that’s why our cutlets are also masterpieces. now the toothpick. just like that fasten. not necessarily by piercing the whole cutlet, but the main thing is that it holds on, you see, there is a layer of bacon. it could be bacon, it could be, or some kind of uh, brisket, it doesn’t matter. it just seems to me that it’s good here that the smokedness should be present. you can tie it with twine, you know, with a culinary rope that doesn’t slip, well, i think the most important thing is that we, uh, kind of retain the shape, so that they, because, of course, now they’ll start to look like they want to jump out from the inside. minced meat wants to jump out. here you can’t let him do this. if you have time, this can generally be done, as is understandable. it's not like that, it's not like brea

that is, we cook there for me, you know.e store, he tells us, please. all the dumplings looked at them like this. he says, yes, there are a lot of us. that is, you are there. don’t be surprised, like, who are you kidding, zhenya, the money is there. well, that's it. yes, yes, that's it. so she took the packages, started laying out the impact packages from there, posted the website, and they look there, well, there’s still some left in the refrigerator, that is. well, a lot of packs. yes, it remains and they say so reproachfully, we said in all dumplings she so he turns his hands into boxing. and these are not dumplings. this is raviolita, such as raviola. yes? well, there are all sorts of culinary jokes that, uh, with some of these preparations, you know , some kind of culinary use. well, i understood the history and the controversy at the same time , the culinary history and the controversy, and the testes. uh, the bullish one came up with another completely cooler joke. yes, when the wife returns from work, she finds her h

this is our cook. from eastern interior. we are moving smoothly towards eastern cuisine. i'm with the symmeter's assistant today. russell cooks sergei olesya, it all thickens and tastes. to be honest, i’m a little worried, we all are a little worried. well , it’s okay, everything will work out, of course, it will work out, because when there is a desire for positivity, then everything always works out and the teachers are nearby. where shall i start? a while ago i was in china and got inspired and today i want to cook a wonderful dish called wok. i thought that wolf is the name of this frying pan, but frying pan, as a consequence, as a result, in general, this is a method of cooking, that is, quick frying at high temperatures, the filling can be different, beef , chicken , seafood, and also the main ingredient, for example, noodles or rice, today i take selected long-grain rice as the basis for the dish . by the way, she likes her makfa because it cooks quickly in just 15 minutes, because there is litt

i'll probably cook lamb tongues and i want it boldly. what will you cook?mber and herb dessert. and since karachay-cherkessia is the homeland of kefir. i 'll add fermented milk products there. i think we should also make some lemonade. i think it will be very cool. well then, why are we leaving? let's go, let's go. hello, tell me, do you have sour cream? just fatty, so fatty that the bowl stood up. yes , please try it, i will probably need a kilogram of this sour cream. happy trading to you. now i need kefir or ayran what is his name? yes? let's try it. what sour is what you need. i 'll probably get you a bottle. thanks means no need. have a nice day. hello. do you have tongues? yes, karachay breed of lamb. yes, it ranks excellently in the world. can you tell me how best to cook it? well, to really surprise the residents , i remove the skin, well, salt and pepper are a seasoning for barbecue. fine. well, give me 5 kg. let it be three. thank you. thank you very much. hello, i saw you. there was a long line here, which means everything here is very tasty. yes

i have everything is ready potatoes i have cooked meat. i now leave the brine to cook overnight. before the final. come on, it's our birthday, we've prepared something big. in september. we are doubling all online lottery winnings from the first of october. no, the dream circulation is it a super prize from 200 million tickets at the post office go nalota.ru the best, when the burgers are twice as big. it's so delicious and the right sauce is important. i recommend ketchup makeev three chords, watch after the evening news at the bigfest, you definitely choose one of the five products in the application at a very competitive price. we'll take some porridge before bed, pour some cereal inside and no sugar. make sure roma sleeps soundly, and we watch the series with frutonian. we will fall asleep at night and spend a calmer time to help mom and dad with the big premiere on kinopoisk online cinema number one. every girl wants to be an ideal mother, and every woman just wants to be herself. mayonnaise sloboda let's be satisfied they are perfect. national lottery birthday is in full sw

inside still able to examine the buttons and the rocky city of cook cook. stay with us here around the the hello, the south asia, the heaviest rain is floating across eastern parts of the region. places letting me in law as well as bundle dish and the pool on eastern areas of india. and this is where we have the umbrella. it's out for further heavy rain as well as thunderstorms over the next few days. the places like under pradesh, as well as a dish, so we will see the heavier range start to creep away for the north. by the time we get to choose day, some of that falling in new daddy. but of course puck us down is a much clearer picture apart from the very north, where we see some heavy rain heavy rain as well starting to collect into carol tuesday into wednesday. and rain is the story across east asia. we have got a tie for and it's moved across taiwan. that's going to edge into the south, east coast of china taking some very powerful winds as well as heavy rain. once again, it is likely to fall apart, but still remnants of that system working that way, fu

thank you masha for inviting us to cook. delicious is not only tasty, but also healthy breakfast of a real champion. konstantin panasenko, central blocker of the national volleyball team of belarus in professional volleyball , began his career in professional volleyball for more than 10 years. club mogilev lions played for the volleyball team bate bgu fc for soligorsk shakhtar spent 3 years as part of the minsk builder collaborated with foreign clubs, baniyaz from abu dhabi and chinese heybey cook with you. today we will prepare an italian-style breakfast. for italian meatballs, prepare minced chicken fillet 200 g egg and hard cheese will suffice. also today you will need thyme pumpkin and vegetable teriyaki sauce, prepare a couple of tomatoes, sweet, pepper, onion, shallot, garlic, and herbs, carbohydrate component dishes with pasta from durum varieties will decorate breakfast with sesame seeds. kostya giving instructions. how do we start with you , please, take the minced meat, and i'll take it from this room. let's get st

i, of course, yes, you like to cook soups.ell, i, probably, like everyone else, like most of the housewives in our country, first of all cook, borscht cabbage soup in a hodgepodge. uh, well, occasionally a pickle. well, where does it begin? you can remove more from the broth quite right. and what is the broth in terms of colloidal chemistry? bouillon? let's do it anyway. it seems to me that it is worth giving a definition of what caloid chemistry is, column chemistry studies surface phenomena and the behavior of dispersed dispersed systems. so the crushed one was already frightened immediately for soup. you look with some horror. well, we grind into ingredients that we take for him any volumetric object that the listener is looking at. he can mentally imagine that he grinds it to some nanosized pieces that are no longer visible to the eye. and if all the substance in a volumetric object is inside and actually does not know what is happening outside and does not enter into chemistry. what kind of reactions with the environment,