artyom salt produced approximately 40% of all table salt.ty -first, more than 7 million tons in 2013 , the maximum over the last 20 years was 3.5 million. about half a million tons of this production were exported to russia about whether the salt of novorussia will be able to appear on our table in olga mokhova’s story the largest salt shaker, if not in the world, then in europe, this is exactly what lidar is often called, with its underground, treasure in place that existed 250 million years ago , colossal deposits of rock salt were formed in a shallow bay ; reserves similar in volume or quality cannot be found; the geography of donbass itself is difficult - it is extremely interesting. so why is she interesting? what’s interesting is that along with the deepest. depressions are not sold something similar, there are few on the planet in china for example, so the world average in the word sedimentary rocks. this is about a kilometer, and here in the layer it reaches almost 20 km. we explored only the upper ones, there is a kilometer and a ha

bread also contains, uh, hidden salt, even meat in meat and salt in meat is salt.e dairy products milk also contain hidden salt our the president decided to conduct an experiment as part of our program and she refused salt for 5 days. let's see her story. my name is maria i am 51 years old in our family, we all love very much, salty canned spicy, but over the years. i started to swell a lot. today is the first day of my salt-free diet. it's hard, not tasty at all. today was the second day difficult, but i began to notice that even the fish is baked without salt. she is very salty too. it seems to me that these here are the creepy bags and let's see what happens next. today is the third day. i felt some lightness. i don’t really see yet in terms of volume that i have lost weight, but something seems to me that it has begun to act. today is the fourth day. i feel great now i feel only in the products. to be honest, i don’t want to go back, the fifth day of my goalless diet, i don’t want to add salt. nothing feel very light and airy, so you can. patience to measure an

then, how pink salt is mined, i observed yana shcherbataya look, our pink salt is, uh, the best salt,s, you won’t find anywhere else in russia. under the bright sun, soft pink crystals. only on the peninsula are they grown in the open air - this is the unique secret of crimean salt. from september to mid-november, narrow trolleys run along the dry lake, rails laid out in a circle, for almost 100 years the extraction technology has not changed, the main work of sea water is wind and sun , brine water with a high content comes from the sea through channels from the sea into the lake salt. after evaporating it, the pale pink crystals can be collected. the largest pink lake in russia is called sassywashi , it is located under evpatoria. thousands of tourists come here every year. the fact is that most of it is open to the public. it is everywhere here, but mining is carried out only in a smaller part in bright pink and sometimes red. this lake colors the dunale ella is an algae, the only organism that lives in a salt water body. this is what our salt looks like immediately after extractio

is, in fact, also sea salt.ut that additives are much less often added to penny gray rock salt e535 and e536 oh oh sodium perferonist and potassium serocyanide potassium cyanide do you hear, this cyanide sounds really scary, whoever read the detective story. damn, these are still herbs. what is the motive if salt is stored for centuries without any additives? what other products contain these cyanides? oksana promotes a healthy diet and recently, even the composition of salt has been closely studied by mules, as she had not previously noticed an additive with the frightening name of ferra cyanide. i started looking and saw that the different types of salt that i use are the ones that say e536. i started looking to see what it was. the additive turned out to be potassium cyanide. when interacting with gastric juice, it becomes hydrocyanic acid and when heated hot and hot, it also becomes hydrocyanic acid. in a hurry to warn as many people as possible, bloggers are making warning videos. sanya butted up, perronide

and just like in the case of the great salt salt lake and lake room. yeah, we have dealt with a large number of dam construction projects and a rapid agricultural expansion projects and poor water management that has shopped this river of up and deprived of the water it needs to survive because this is essentially a terminal lake. so it's like a your bowl of a serial that you're going to use in the morning. so if you don't. busy uh, keep feeding the lake with water. evaporation is going to counter that all the water that, that, that comes in and you start losing lake volume and lake area. this is exactly what's happened in the lake room. yeah. and there's been agricultural demand that's been rolling and there is a widening gap between water supply and demand and so base and as the basement is essentially water bankrupt. so we have exceeded the hydrologic carrying capacity of the base and to support those human activities. and also sustain and maintain this great salts, the ecosystem, and the lake, and with all the services that it provide. so our are y

don't fry the meat with salt.at then , as it were, the meat turns out to be more juicy, i don’t know, i like it when it’s still such a salty crust. uh, on meat, it turns out further. we take. look, i poured olive oil. and this massage, he needs this massage. here is the meat. that's right, you see , this is the salt and pepper that we added to the oil that we have and we put it like this with warm fingers. so here we are saturating here quite here. i don’t know, less than a teaspoon of oil, yes, but it helps us to soak the fibers in the meat with both oil and salt and pepper. more is not needed yet and there should be a very well heated pan, preferably a grill pan. well, because e such you can of course, and in an ordinary frying pan. and this is frying, but in a grill pan it is always in my opinion, the tastier pan should be heavy. here my water boils, i salt it. i separate the broccoli into florets. i love these recipes when everything happens at lightning speed and at the same time practically the most importan

the salt? johnny devenanzio: just salt, no water? salt maker: yeah. johnny devenanzio: ok. johnny devenanzio: ok. what then distinguishes your salt from other types? so it's safe to say there's a lot of salty dudes in your family, huh. johnny devenanzio: you said [french].. [french] [french] which translates into flour of the salt? salt maker: yeah. johnny devenanzio: wow. johnny devenanzio: you take the mediterranean sea water, and then with the help of the sun and the evaporation you're left with pure salt. the creme de la creme. this really is something. and once you've got a taste for the sea, you're not going to want to stop with just the salt. would you consider yourself an oyster expert? yes. johnny devenanzio: the question everyone wants to know, elephant in the room, are oysters an aphrodisiac? yes. oh! [music playing] at their family owned restaurant les saint-bart, floran [inaudible] and his children, daughter fleury, and his son roman are growing some of the most exceptional seafood

been extracting potassium salt, or simply potassium, first of all, an extremely effective fertilizerso easy, but that’s what they do. here we are, seryoga, wow, hello, greetings, you know, well, never in my life could i imagine that i would end up here, yes, i was in the air, not everyone ends up here, this is our critical production facility, we really have no jokes here, well , as you said, as you cut it, this is really not a tourist attraction at all, but a real production, and although i am here solely as the host of the program about travelling, requirements for me... almost like a real miner, under no circumstances should i take off my air tank and miner’s lamp. in general, with all this body kit, we load into the mole, this machine is so underground. i went to god, so hey, oh, going down deep is just the beginning path, ahead is a whole system of labyrinths with hills of potholes. wow, wow, what a helmet, the roads are not paved, there are actually 20. oh, what a smell, gray water, you’ll get used to it now, i really got used to the gray water and darkness quickly, this is the

carries on into salt lake. i think they are more comfortable talking about what happened in missouri once they were on safe turf, quite frankly. a number had a very difficult time. there's 678 petition we know file that the federal government. at the time, i can do nothing for you because of the issue of states rights and didn't want you to lose the vote. we had these kinds of issues going on but what i want to talk about today -- i'm dribbling the ball and now we are going to milan. i want to talk about what happened after the extermination or between the time of 38 and 68. the transcontinental railroad comes in at 69. people that study pioneer history seem to have this issue. it's a cultural myopia where they're always thinking about the trail. they don't think about the sale and rail. they're just focused on this. hopefully today you can see kind of a different aspect of migration, west immigration and see what's cooking here in what we refer to now as the show me state. i want to say my family has lived in

to make it to salt lake. once the city the saints is firmly established, then it becomes out migration. and latter-day saints in the mid 20th century start coming out to the st. louis area, kansas city area those kinds of things largely because of employment. now you're i know you're many of you. probably all of you are familiar with the missouri republican. so i think this is interesting what they have to say about latter-day saints. okay, our city is the greatest recruiting point for mormon immigrants from england and the eastern states whose funds generally become exhausted by the time they reach here for anything i was talking about they stopped for several months and not in frequently remain here for a year or two pending the resumption of their journey's assault lake there at this time in st. louis about 3,000 english mormons nearly all of whom are masters of some trade. so this was actually a good gig for everybody. this was synergist. just this was win-win right so i'm trying to contrast what was goin

and make it salt lake. now, once the cities of saints is firmly established, then it becomes outmigration, and latter-day saints in the mid- 20th century start coming out to the st. louis area, kansas city, those kind of things, largely because. now, if you're unfamiliar, many of you, probably all of you are familiar with the missouri republicans. so i think this is interesting what they have to say about latter-day saints, okay? our city is the greatest recruiting point for mormon immigrants from england and the eastern states, who is has generally become exhausted by the time they reach here. what you think it was talking about? they stopped for several months, and now intrinsically remain there for a year or two, pending the resumption of their journeys to salt lake. but this time in st. louis, about 3000 english mormons, nearly all of whom are masters of the subject. so this was actually a good gig for everybody. this was, this was when-wayne, right? so i'm trying to contrast what was going on in wester

you should not bury him with salt, you understand, but cover him with salt.uish, this salt will lie in special boxes. uh, a month, after which it undergoes fermentation in a special chamber. and uh, it moves directly to the hotel. uh, where does the bus go? uh, the formation of a taste the color of mold, and what gives you a unique sensation when you put, uh, a piece of amonk in your mouth, and your whole palate is covered with a tingling sensation sweetness with salt. how soon can we pick it up? i think today we will lose patience. this is another required ingredient for cooking. jamona. first, it will take away the excess salt. due to moisture, the weight of the ham will begin to decrease during cooking. it will become almost twice as light in the first three months. our jamon will be kept in the refrigerator, and then go to a special room, where the meat will ripen at a temperature no higher than 12°. well, the result of our salting will appear only in a year. here in this delicious queue. yes, this is the final stage. well, like this let's say finishing t

the fact is that before salt was one of the main trades, workers carried bags of salt over their shouldersrned red and swollen, in general, the salt trade became a thing of history, but salted ears remained. in general, perm is like residents, the city is very curious; you often meet such neighbors on the streets. a modern glass office building and a small cozy wooden teremok and in it, by the way, there is a restaurant, where i am heading for today’s menu and dishes. the legend of borscht. yes, not a simple komi-permyak. in fact , uh, borscht is based on all the same products, but there are some products that are added only in the coma region, either pearl barley, or, as we have today, spelled - this is wild wheat. a little bit of this tautology is definitely added. this siberian hogweed that is, we get borscht with hogweed. so wait a second. this is where we need to figure it out. so it's a hogweed. this is such an unpleasant thing that, in general, litters all our fields, as they say. yes, but here we are still talking more about the sosnovsky margin hogweed. the siberian is a close rel

salt it, salt it where the part is thicker salt so that the bracelet is salted, then you stack it allrmentation process is beginning. what is fermentation? this is when lactic acid microbes arrive from the air first of all and begin to eat the sugar that is naturally found in cabbage, they eat it and change the quality of the product; the cabbage becomes soft. that's what they tell me, it's already fermented. she's soft. she was already lying under the summer. not stay. now you will start cooking. i know you. yes, we have taught her that she is excellent, she cooks it. the most hospitable house in the world, what are beneficial microbes? here we have a professor of gastroenterology sitting. this is our intestines, what do good microbes do for us igor vladimirovich in general, why do we need them, ferment food, yes, carbohydrates in the form and release very useful fatty acids , short-chain fatty acids, which are very useful for the intestinal wall. and they also create a very beneficial environment for the immune system. look at these short-chain fatty acids that these beneficial micr

’t have salt, we don’t have salt in our diet, there’s no salt in our diet . and the americans have itfor the sake of a dear soul, so i would i didn’t say that it wasn’t over-salted, i know for sure that there is food on airplanes, but it is over-salted , because it is believed that the taste qualities are at low pressure, and when the plane climbs to an altitude of 10-1200 m, they fall and so that the food remains tasty , it is over-salted, and any product is sweet, well, here’s dessert, it’s sweeter than on earth, in our country, first of all , we fight for proper nutrition, we won’t have anything over-salted or super-sweet, excursions come to me very often, i besides my main activity is also leading excursions to tspk, also just about nutrition, oh, many just people, so to speak from the street, complain that something is really very salty, very fatty, and these waters, so after all there is such a trend, it seems to me that after all it depends on the person, but that’s why i asked about sweets, because after all, most astronauts’ tastes change, that’s what they tried and chose for

that’s why we don’t have salt, we don’t have salt in our diet . there is no salt in the diet, but thes a liquid, salty, because you can’t pour it in, so you soak it in american food, which seems tasteless to you if you salt it, and also take some kind of seasoning spicy, he would die for his dear soul, so uh, i wouldn’t say that it’s not over-salted, i know for sure that the food on planes is, yes, it’s over-salted. because it is believed that taste qualities are at low pressure, and when the plane gains altitude there, 10-12,000 m, they fall and in order for the food to remain tasty, it is over-salted, and any product is sweet, well, dessert, it is sweeter than on earth, first of all, we are fighting for proper nutrition, we won’t have anything too salty or super sweet, i get excursions very often, in addition to my main activity, i also i lead excursions to the cpc, and just like that, a lot of just people, so to speak from the street, complain that something is really very salty, very fatty, and these waters, so after all, there is such a tendency, it seems to me that everything...

we start filling with boiling salted water and add the meat.as if tripe, while it is boiling, we will prepare the meat with traditional garlic sauce, for this we finely chop the garlic. look, here we have the broth, add it here. this is garlic. this is the broth in which we cooked the meat, than the more garlic, the better it will be . yep, traditional garlic sauce, but if you're more inclined , you can add tomato mayonnaise. this is whoever likes it at his own discretion, then i suggest using mahabe mayonnaise, with a quail egg; it contains quail eggs, which give the mayonnaise a particularly delicate taste. this mayonnaise is excellent. it will complement any dish in your kitchen, let's get to the dumplings. first you need to soften the dough. roll out the rolled out dough and cut into strips. how thick is it? about a centimeter like this, that means great, well done, and then this strip we cut it into a few more strips, but very similar to the process of making small, in italy we have small cut dough. now we need to check it out. well, that

i'm adding a little salt here. drop of a drop, that’s right, it will be so light, light, piquant, almost unnoticeable. and now, of course, cabbage. the sauce turns. oh, hot stuff, it turns into not just a sauce, but a fantastic sauce. go. the process is ongoing, you see, there are people who like to add cream to such sauces. i'm not a fan of cream. i prefer a little 20 grams of butter, probably, and the water in which the pasta was boiled. about 50 milliliters, let's start with this. a little more water. everything ta-dam, you see delight well, tell me, now right here to the pasta, look, in no way in case, do not add olive oil either, that is, cream, i try not to add olive oil. why, if you add olive oil to the pasta, but the pasta , as i already told you, has such a rough surface. she really loves olive oil. well, this means that she will practically never encounter the rest of the ingredients, you know? and here we have the creaminess from the cabbage, so with the olive oil, be careful at the end with a trail of o

i just want to say that the iodization of salt, which was harmful after the great october revolution,lem of cretinism due to the appearance of a shortage in russia , perestroika began, everyone became unresponsive to the salt, a bunch of honest ones appeared in pan and today, unfortunately, we have no law, which requires the reaction of salt, this is bad. it's bad for us. for us, each manufacturer won back there for himself. and we will not idirovat salt, for that there and therefore i myself was at a large meeting about the reaction of salt, where in each the manufacturer said why he would not adore, and i am talking nonsense, because the adsorption of salt gives us the opportunity to give birth to children who are intellectually intact. and this is fundamentally important so once again fehua. we specially ground it. all of them have from 20 daily norms in 100 g of seaweed hole, 11 super and christ approximately the daily norm. for me, uh, no need to look for not aged. all it takes is a piece of cod a day, but for me i love it. these are the algae. and i i don't make anything out of

with a heap of sugar, two tablespoons of vinegar, sea salt, a teaspoon turmeric, right?of curcumin are a very useful thing - a quarter of a teaspoon. mix like this. our task is, firstly, to ensure that the cucumber is immersed in this liquid. and also, so that all the ingredients are combined, the sugar dissolves. well, salt, of course, too, so that it would be completely our way, dill, cucumbers with dill. this is wonderfully true. this is such a good piece of dill, like this, 2 tablespoons were probably added somewhere like that. everyone forgot about cucumbers for a while, but still forgot. next, i suggest adding seeds to this salad. i need a small frying pan with just a drop of oil. a teaspoon here are the seeds, i have pumpkin sunflower seeds here, in general you can add any sesame seeds, i have dark black ones and light seeds that you like, you can add some pine nuts, combine them with almonds, absolutely here, uh, everything is permissible , warm up properly. let's take some sugar. a teaspoon and the same amount of soy sauce. and now our task is also sugar. soy sa

you forgot the salt, definitely salt, and if you want, a little black pepper, you and i have talked aboutof black... it is very interesting and you know, it itself always reminds me of some kind of rose aroma such tea, but if it is combined with other spices, it is different begins to appear, some citrus appears, some even vanilla , so i’m not here for the spiciness, most often in such combinations i add black pepper, just for the aroma, well, that’s it, before this beauty goes to the chicken, it goes here to the chicken, like this, look how beautiful my young carrot is. right whole, in these different pieces , cubes, and now with this beauty we grease the chicken, outside and inside, on all sides, such a chicken is baked at a temperature of 180° for about... about an hour, it it’s quite large, it weighs about a kilogram, so an hour is the minimum we set, well, you yourself know, yes, that how we check whether the chicken is ready or not, you need to pull the leg and the leg should easily come out of the joint and then everything is ready, so coat all sides properly with ketchup-machey, i

the national science foundation of iran announced research in the field of salt domes and salt movement according to the announcement of this foundation, it provides special support to research articles in the field of salt domes and salt movement are up to three times the normal plans and financial support is up to 550 million tomans . those interested can register god's innovative experiences on the website of the national science foundation of iran at another address, insf.org. scientists discovering new genes that hold promise for treating cancers that do not respond to chemotherapy , according to new atlas, scientists from duchenne university college london have discovered a new gene that makes head and neck cancer patients resistant to chemotherapy, and found that turning off each of the these can be cancer cells to make them respond to chemotherapy, the scientists were able to suppress this cycle by using a type of fungal toxin and a substance derived from a battery, which are active in most types of human cancer. japan sent a probe to the moon with a research rocket carrying the

salt and pepper, salt and peppers, as a rule, italians and french usually add salt and pepper; they dons such a salty crust, it turns out further. we take it. look, i poured olive oil. and this massage is needed, this massage. here's the meat. just like that, you know, this is the salt and pepper that we added, the oil that we have and we use it like this with warm fingers. this is how we saturate it right here. i don’t know, less than a teaspoon of oil, yes, but for us it helps to saturate the fibers of the meat with oil and salt and pepper. no more is needed for now and should be very good a heated frying pan, but in a grill pan this is always in my opinion, it tastes better; the frying pan should be heavy, we check. oh, beauty this meat is also fried on each side, for 4-5 minutes, that’s pretty much what i have, you see, the high edge of this steak, while my meat is fried, what do i serve it with. 100 g of this oil. this, by the way, is an idea not only to serve with meat, but also to season, for example, boiled potatoes, you can use this oil again, you can add it to any salad, if it

the dough is made of white flour, water east, and a blend of salt malls. and marjory. first, the dobies portion, doubt vend rolls and loops into the truck and not with touch ups by hand. in many bakeries, machines do most of the work, not least because work is increasingly hard to come by. john baker when the area a baker, definitely has to know how to loop a pretzel. it's part of our certification exam. so how does it work? it's easy for a mazda bank account to sending this, and i can teach it to you in 5 minutes. it's not that hard. so if you think this is, i'm a little, it goes like this, that and this because and totally easy business diagnosis. what really fascinated people the most is the looping sling. and while foster the prisoners, right, it's they getting coated with a diluted soda life solution, which is why this sometimes called live pretzels. but isn't so to live. it's dangerous. logan is i use, it's in the fly, is actually caustic yes. but in the oven, the high temperatures initiate a chemical process that converts the original lie and to a non toxic salt

season with salt and bake from the oven. , salt, mix all the ingredients and thoroughly season the meat with the resulting sauce. well , of course, it’s also noticeable that a professional’s hands are not the same as those in gloves. and those who pour salt, please tell me, is it even possible here? use spoil. this dish. this dish cannot be spoiled because it absorbs normally enough. how much salt do you need? well , that is, even i can definitely cook. i get it. cooking pork knuckle actually wasn't that difficult. well, the dish looks quite simple. uh, but something tells me that's not entirely true. maybe you know some secrets. uh, how to make it tastier there should be garlic inside, but she told me sochi so the secret body of water is inside from the first minutes garlic. now we will make the sauce and bake it in this oven. and then one more time with mustard and another time in the oven, which became a real test for me. so this is to wait for the moment when the shank is thoroughly simmered in the oven. so what and how

then we will season with salt and bake with liver.honey seasoning for meat, mustard salt, mix all the ingredients and season well with the resulting meat sauce. well, of course, it is also noticeable that the hands of a professional are not the same as those in gloves. and those that come with salt, please tell me, here you can generally use this dish. this dish cannot be spoiled because it absorbs normally enough. how much salt should be added? well, that is, you can cook even for me . i realized, in fact, cooking a pork knuckle was not so difficult. well, it looks like a pretty simple dish. uh, but something tells me it's not really so. maybe you know some secrets. uh, how to make it tastier inside there should be garlic, but she told me a dream in such a way that secrets are not a reservoir from the first minutes. yes, there is garlic inside, now we will make the sauce and bake in this oven. and then another time with mustard and another time with the oven, which was a real test for me. so this is to wait for the moment when the kn

they say any homes affected by the salt water intrusion will be notified in advance. rhiannon andrew derek, thank you for that. >> coming up next, the reality tv show that's causing a lot of controversy with full nudity. >> but first, the miami dolphins score a near record 70 points in one game. so why didn't they go? for the record, the coach for the record, the coach explains. ♪ when you have chronic kidney disease... there are places you'd like to be. like here. and here. not so much here. if you have chronic kidney disease, farxiga can help you keep living life. ♪ farxiga ♪ and farxiga reduces the risk of kidney failure, which can lead to dialysis. farxiga can cause serious side effects including dehydration, urinary tract or genital yeast infections in women and men, and low blood sugar. ketoacidosis is a serious side effect that may lead to death. a rare life-threatening bacterial infection in the skin of the perineum could occur. stop taking farxiga and call your doctor right away if you have symptoms of this bacterial infection, an allergic reaction, or ketoac

in old photographs it is visible in white, this house of a jewish merchant, if i excuse my memory, saltr was the actual trade, warehouse, store, the second floor was a living space, and it was called white , salt was sold there, why, why whites? uh, firstly, in a certain period of time, there were no house numbers, houses without numbers, simply without numbers, and they were called by some peculiarities, here it is in the center of old kamens, it was a tall white house, and now as they call it, but it’s still a white house, traditions are preserved, the special pride of all local residents, holy... the patron saint of our prince, the founder of the city of kamins, and maybe that’s why he put the pillar, the one that towers, interestingly, everywhere this stylite, here above the entrance, the temple that we see now was built in 1914, before that there was a wooden building here, absolutely. century, and then the local abbot, father lev paevsky, obtained an audience with emperor nicholas ii, while he was visiting belovezhskaya pushcha and asked for help. government. allocated 50,000 rubl

this is especially true or we came out muham water salt and that’s it.were broken for a long time things. here we add there, like a horse of oil, a little different. you don’t just roll it out, but kind of twist it, then towards yourself, because it should be that. and they rolled it out evenly and on the stove it turned out like a big big huge pancake pan, but it’s not a frying pan. this stove is called hard, you don’t see this in every home, you turn it on both sides and bake. now you pulled it out of him. wow, i cleaned the flour. wait, this is chicken. there is also pepper, of course, which parts we dip and wash it so that, of course, it becomes. here yes sir. now you just make me some porridge with our filling. it’s simply prepared by boiling the chicken or turkey, taking the finished meat out of the pan, and in the same broth, boiling the millet or rice, grinding the meat and adding it to the porridge broth. add some salt and pepper , fry the onion in oil and, together with the butter , send in the familiar broth, our usual one, either porridge or

sophia makes cakes for it from flour, baking powder, sour cream, butter, sugar, salt and cocoa.hy not sour cream? wow, how they were pulled apart, with the same ingredients and the same amount of time, the cakes look noticeably larger, and the cream did not disappoint, here under the influence of powdered sugar, the sour cream product spread less than sour cream, we will continue the experiment, but with prunes, again in sour cream, and its analogues: sophia stuffs dried fruit with walnuts and generously pour in sour cream. it can be seen that the sour cream product, due to its thinner consistency, soaks up the dessert better. time to decorate. sofia adds grated chocolate to all desserts and completes the composition with the help of raspberries. can i guess which desserts are sour cream and which contain a vegetable ingredient? the dominant taste is both here and there the typical sour cream sourness, behind it, i don’t feel anything extraneous, neither here nor there, i couldn’t tell the difference by taste, i can’t say now, in sour cream the external differences are immediate

yes, the same preservation of salt and so on.lready preparing in each region someone for birch logs. someone's cooking there with beer. someone else with something. and this all varies greatly. and so, uh, if you live, let’s say, you don’t come to one, some region. yes , norway, you try it here in this period of time in front of your face. mostly. yes, everything is correct, but when you come to another one, they will say. no, no, that's not true. this is how you have to cook, and they are constantly competition is building, who has the best, you know, type of recipe is cooler, i'm authentic in fact. yes, there are also three dialects. this is not a leg with a letter and that means they ate it themselves, and those who live there too. well, these are generally separate people. i saw them. once upon a time at an exhibition. they. well, they came with their region to the exhibition, they were not exhibited. they are so small right there, yes, they are something there too. they showed theirs, yes , and the region yes, be sure to com

so, one is salt.whenever you are ready [ light laughter ] okay audience >> no. [ laughter ] >> steve: okay audience, time to guess your votes. you all have your voting clicker at your seat if you think jimmy ate the salt - >> jimmy: i tried. >> steve: -- vote jimmy. if you think suga ate the salt, vote suga. ready, guys? vote away. >> jimmy: i think it's pretty obvious who had the salt but maybe some people aren't convinced. i tried to act like -- >> steve: yeah okay >> jimmy: yep. all right. the votes are in let's see the results. [ drumroll ] >> steve: oh, jimmy, the audience thinks jimmy is the imposter jimmy, let's find out who actually ate the salt. imposter, reveal yourself. >> jimmy: he ate the salt. [ cheers and applause >> i'm imposter. >> steve: wow. >> jimmy: you thought he was acting he just took a -- he put his tongue in it and was like -- >> steve: yeah, "i'm not eating that." >> jimmy: i put a full spoon of sugar in there i go, "oh, my gosh." but wow, i love you guys for believing me al

the land is sinking. soil is becoming salt. t becoming selling ice from that ocean creep, making agriculture difficult. millions of people are impacted and being forced to to adapt to a new way of life. you know, we use garrett matches reports from vietnam. paddling to his rice, viewed by boat, is something pharma. ching one cool with never have dreamed of just a few years back. he lives in the province of come out on the southern, most actual forget. now this is a good 1st catch for the from you. uh, you know, rice, you can grow shrimp and i'm the, i'm on the 6 months of salt water, shrink farming. and then 6 months of fresh water to grow rice. so that's what i do now, and it's very sustained like i'm water. that's change cost by rising sea levels, which now push more salt water into the me come delta, his plots on out to salty to grow rice during the dry season. instead, the fields are turned into breakfast ponds. flushed red farm house, the head of monsoon season of fields are drained or waiting reins that will bring enough

, the extraction of salt is also a traditional pomeranian trade.r and a huge amount of microelements, such as selenium, this kind of pomeranian salt, perfect for salting fish, yes, just for bread, as before, so now, natalya leonova, stepan erofeev, evgeny morenkov, ksenia moklyak, nikolay letvinov, arkhanel region, channel one. today is september 30th - the day of remembrance of the martyrs, faith, hope, love and their mother sophia. people call this holiday universal indian name day. it has a long history and long traditions. it’s not often that you come across a temple in honor of faith, hope, love and sophia. but in those that exist, women with these names are drawn in a string, especially on september 30, on the day of remembrance of the holy martyrs. when they say goodbye, there is faith, faith, hope, hope, love, love, sophia, sophia. they congratulate each other on their name days and remember the feat of st. sophia and her daughters. during the years of persecution of christians, they did not renounce christ, even when they were subjected to

the first grade is salted for stewed plums that are exported, and the second grade is salted . is the pick of khorshti plums in isfahan province. shahran khansar's orchards are about 20 hectares, of which 2020 are different. and the yield of each hectare of plums in khansar city is around 15 tons , from every four kilos of fresh plums, one kilo of dried plums is obtained. we pour it in salt water for 6 minutes it should be boiled for 7 minutes until the skin is saved. whenever it is recorded, we take it out of the water , we soak the cooked plums under the sun, and after the day we collect the dried ones and send them to the market. the plum harvest has directly and indirectly provided employment for 500 people . workers come here from the west of isfahan province . temporary workers work here from the end of september to the end of october. may it be removed, mohammad siddiquian , khansar sed and sima news , hello, this is the publication, i have been with you for years , at any point in time and at any moment you want. to receive 60% of the resources of these publications com

we will season it with salt and bake it in the oven.oning for meat, mustard, salt, mix all the ingredients and season well with the resulting meat sauce. well, of course, it is already noticeable here that the hands professionals are not the ones with gloves. and those that pour salt, please tell me, here you can generally use it to spoil. this is a dish. this dish cannot be spoiled because it absorbs normally enough. how much salt should be added? well, that is, you can cook even for me. i realized, in fact , cooking a pork knuckle was not so difficult. well, it looks like a pretty simple dish. uh, but something tells me that's not entirely true. maybe you know some secrets. uh, how to make tastier inside should be garlic, but she didn’t tell the dream about what, so we don’t give out secrets from the first minutes , the garlic is inside, now we will make the sauce and bake in this oven. and then another time with mustard and another time with the oven, which was a real test for me. so this is to wait for the moment when the knuckle is

it's as addictive as heroin, salt, sugar. at this salt, fat and sugar.g that level. you need to bring that down. they've they've brought down. they've they've brought down and sodium down levels of salt and sodium in meals . down levels of salt and sodium in meals. gradually over in ready meals. gradually over the people haven't the years, people haven't noticed. we don't need those shockingly high levels . is it shockingly high levels. is it any wonder that children when you're a fat child, you become a fat adult? very, very hard if you are overweight as a child. and i think 4/5 of our primary school and secondary school children, know about children, i know about disordered eating . i what disordered eating. i know what people say. you're people are going to say. you're skinny. for you. skinny. it's all right for you. no, i had anorexia no, i understand. i had anorexia for years. understand for ten years. i understand about comfort, about people eating for comfort, about people eating for comfort, about people eating for comfort, about people having, y

for now, i’ll salt and pepper our minced meat.ne lesson, that is, and you work and conduct classes in a playful way with children, and with older people. that is, it already starts from, uh, 17 years and older. this is a completely different story in the sense that people there are more conscious, that is, yes, with children, and there are some nuances, but it’s a little easier to work with adults. that is, you gave some instructions, they go perform. yes, somewhere. it doesn’t work out, and as a coach i’m already fixing it all. yes, of course, there was one difficulty in my practice. that is, i am apparently not very tall. but when it was necessary, for example, to insure some elements. here, of course, i needed help, because as a rule, girls are much taller than me, and the elements are complex and professional insurance is needed, but we coped with this situation without injuries. without any contenders. everything was great. i know that you work, also with special people children, how to find it. yes? eh, this is also in my pr

it's as addictive as heroin, salt, sugar. at this salt, fat and sugar.g that level. you need to bring that down. they've they've brought down. they've they've brought down and sodium down levels of salt and sodium in meals . down levels of salt and sodium in meals. gradually over in ready meals. gradually over the people haven't the years, people haven't noticed. we don't need those shockingly high levels . is it shockingly high levels. is it any wonder that children when you're a fat child, you become a fat adult? very, very hard if you are overweight as a child. and i think 4/5 of our primary school and secondary school children, know about children, i know about disordered eating . i what disordered eating. i know what people say. you're people are going to say. you're skinny. for you. skinny. it's all right for you. no, i had anorexia no, i understand. i had anorexia for years. understand for ten years. i understand about comfort, about people eating for comfort, about people eating for comfort, about people eating for comfort, about people having, y

, like even before you sprinkle salt on it and the uniform shape, the chest, not brown. and of course, the splits in across from the baking that'll adds up to the typical bavarian pretzel. and what about this way be and variation where of the district got where our dressler is a 4th generation mazda baker? well, certainly just personally, i prefer a lie roll pretzels, no problem, but this is about pretzels, it's way beyond as everywhere. they start with the diet, but with more moderate and then the bavarian ones, the most obvious differences, the shape especially noticeable in what's called the belly and beyond the reach. because i guess maybe the most important thing about the sway being pretzel is the thin arms that later turn crispy while the belly is nice and fluffy. and then turns out soft. we've done all the advice is the final and decisive step comes off to the prince. who has been coated with life? it's sweet. now you make a cut. and that leaves the belly white because no light comes in contact with it with that kind of logging couples. and that's what defines th

, yes, that is, add salt to ordinary water, you will have a solution similar to physiological braceletsr sea salt , remember i said that a little shell is what you need, you need to drip your nose or rinse it, or rinse your mouth -e with water why? in order to simply wash off the amount of the virus, accordingly, less virus will penetrate less, there will be a plus load not in the body, according to the connection and it will be much easier to work, it is necessary several times a day, entrepreneurs - this is this is the main basic treatment, and all other treatment should be symptomatic, depending on what the symptoms are, and yes, i supported mr. volodymyr, let’s not forget this expression that the fungus passes in a week, and it is treated, and even if it is untreated, it also takes 7 days it's not invented just like that. that is, we take it, but now we've really shifted a little. the first 3-4 days are significant, if during this time you get sick and around the fourth day you feel much better , that is, there is a positive dynamic, it means that ah you are recovering well, but if

the dough is made of white flour, water east, and a blend of salt molds and moderate. first, the doe is portion doubt, then rolls and loops into the truck or not with touch ups by hand. in many bakeries, machines do most of the work, not least because work is increasingly hard to come by. john baker, when the area a baker, definitely has to know how to loop a pretzel. it's part of our certification exam. so how does it work? it's easy for a mazda, thank god. i can teach it to you in 5 minutes. it's not that hard associated. is i'm a good, it goes like this that and this isn't totally easy business diagnosis. what really fascinated people the most is the looping sling. and while off to the prices rise, they get included with a diluted soda life solution, which is why they sometimes called ly pretzels, but isn't so, don't lie, a bit dangerous. logan's, i use it's in the fly is actually caustic. yeah. but in the oven, a high temperatures initiate a chemical process that converts the original lie and to a non toxic salt. and that's why when you touch the surface of a live