Let's crack it while the saucepan is cooking ?!

[Irenochka]

Oh,Irenochka, at the expense of the summer, this is still my grandmother said for two, or maybe you will have to go to warm up
Today I was making pork and potatoes in a saucepan, and when I began to close the lid, I suddenly felt the need to put some foil under the lid. In general, in 3 hours on "HAY" my pork became like cotton. I previously played it in a marinator 2 cycles with spices. I cleaned the roll and just cut it in half lengthwise. It turned out delicious, but the fat was melted too much, and most of it had to be drained.

[Irenochka]

Oh,Irenochka, at the expense of the summer, this is still my grandmother said for two, or maybe you will have to go to warm up
Today I was making pork and potatoes in a saucepan, and when I began to close the lid, I suddenly felt the need to put some foil under the lid. In general, in 3 hours on "HAY" my pork became like cotton. I previously played it in a marinator 2 cycles with spices. I cleaned the roll and just cut it in half lengthwise. It turned out delicious, but the fat was melted too much, and most of it had to be drained.

Are you saying that foil accelerates the process?
And now I am busy puzzling my devices. Big Kesha will do borscht with sauerkraut, the baby will sculpt porridge with pumpkin and apples, make cartoon rice with broccoli and cauliflower, and a bread maker will bake linseed bread.

I don't even know what to say. Still, rather Yes than No. I just decided to try.

Lyalya Toy, wow, I just thought, why didn’t I come up with such an idea? And it will be hermetically sealed without any matches.

Lyalya Toy, wow, I just thought, why didn’t I come up with such an idea? And it will be hermetically sealed without any matches.

It's great with matches, I even fell in love with my baby. Already boiled beans in it. And porridge, so only in it. Glory to the Venetian! Missing somewhere.

By the way! Where did the Venetian go?

Invents what else can be shut up to make it tasty. Oh, they have grace right now, it's not hot

Girls, I've been leafing through a book about Chinese cuisine here, and here's what is written in the soups section:

"The basic principle of making soups is to extract flavoring elements from solid foods. Therefore, FISH AND MEAT SOUPS SHOULD BE COOKED SLOWLY ON A LOW FIRE. Take your time, let the liquid boil over low heat and thus extract the flavoring elements from meat and bones to the fullest. It is very important that the initial temperature of the water and meat or fish is the same. "
I read it and it dawned on me that this is a slow-cooking method.

Girls, I've been leafing through a book about Chinese cuisine here, and this is what is written in the soups section:

"The basic principle of making soups is to extract flavoring elements from solid foods. Therefore, FISH AND MEAT SOUPS SHOULD BE COOKED SLOWLY ON A LOW FIRE. Take your time, let the liquid boil over low heat and thus extract the flavoring elements from meat and bones to the fullest. It is very important that the initial temperature of the water and meat or fish is the same. "
I read it and it dawned on me that this is a slow-cooking method.

And if the Chinese hadn't said, you wouldn't know?

and last night I made a hybrid of porridge. I threw an apple into the baby, a shabby pumpkin on a grater, this mixture sweated on HAY for about 40 minutes (while I was taking a shower), then I threw millet and long-lasting oatmeal in about equal proportions, poured boiling water over it, salted it and heated it until morning. Tasty ... if it were with milk and butter, it would be a dream and not a porridge.

[Irene]

Irene
how is your spring, coupled with the Baltic swims, is not over yet? We have -2 at night and in the afternoon rain mixed with snow and a squall wind Just like Violin: Spring, spring, spring - COME

Spring, spring, spring - COME
We also have a cold snap, but there are no downsides, 4-5 heat, wind, snow periodically starts up, it rained at night. I already wanted boots, coats and berets, but in vain, mabud sho. Yesterday I got everything. And she turned on the boiler at night. Although I turned it off for a day, the apartment is warm. Yes, we had that it was snowing on May 1. We were sunbathing at the sea, a black cloud came, it got colder and everyone rushed into the city, some in bedspreads wrapped in bedspreads, some as skidding. But it was a long time ago.
These are all the intrigues of Moscow ...

Of course, Moscow is to blame for everything, we have a snowball ... Good!

And today we have the sun, the temperature on the TV shows +4. But this idyll can turn into clouds and rain in five minutes, we have it.
I'm taking time off today. Yesterday I poured green buckwheat into the baby, today I got a mess, she stood on heating all night. Something I am not a fan of raw cereals, but I expected crumbly (I forgot to turn on my head). But delicious, with a salad.

Ira, in my opinion, crumbly porridge from green buckwheat will not work (it's not fried), my mother has been chasing this for a long time, but you won't find her very much, she prepares special stuff for the stomach.

[Irene]

Yesterday I poured green buckwheat into the baby, today I got a mess, she stood on heating all night.

Irene, Have you already adapted to the baby ?? Doesn't burn? Today, by the way, I put green buckwheat for the night in Tupper's Thermoservice. I've always done this before. So it did not boil at all .. remained tough, although edible. And I just wanted to make a mess.

So I'm talking about the same thing that I turned on the pan, and forgot to turn on my head! I buy this cereal on the Internet, we have raw foodists here, I accidentally found their website. It costs 280 rubles. per kilogram. It is delicious, I add it to other cereals to make it more fun.
And we have a snowball falling, rare and light, on the thermometer on the TV +4.
Today I torment the bread maker, I read about Romin's bun, decided to apply her advice to my favorite bread with flax porridge. Something, I think I was too clever there. Eh, Admin would come here!

[Irene]

Irene, Have you already adapted to the baby ?? Doesn't burn? Today, by the way, I put green buckwheat for the night in Tupper's Thermoservice. I've always done this before. So it did not boil at all .. remained tough, although edible. And I just wanted to make a mess.

You can not poke me! Brrr, you feel 15 years older!
I adapted to the baby, I cook porridge in it for 1-2 plates. You know, I have some idea, but not to close up cutlets from the remnants of porridge and potatoes (grate with straws)?
How great it is to take a day off!

Today I torment the bread maker, I read about Romin's bun, decided to apply her advice to my favorite bread with flax porridge. Something, I think I was too clever there. Eh, Admin would come here!

And I thought that it was just me after two weeks of using the FIRST bread machine (after 2 years of being on the forum) it was blowing away, especially from all these panifirins and agrams
Good luck on the difficult, but rewarding, bakery path

And I thought that it was just me after two weeks of using the FIRST bread machine (after 2 years of being on the forum) it was blowing away, especially from all these panifirins and agrams
Good luck on the difficult, but rewarding, bakery path

Thank you! If you do not go into the jungle, then Romina advice me very good. help. Of course, if I didn't work, then my roof would have been blown away on this right specifically, but it's so easy to get into the jungle, so I diagnose myself with moderate brain opacities.
The funny thing is that I own a bread maker for 15 years for sure, yesterday I calculated, probably, from 97

I buy this cereal on the Internet, we have raw foodists here, I accidentally found their website. It costs 280 rubles. per kilogram.It is delicious, I add it to other cereals to make it more fun.

Figase price .. we have 180, I think it's expensive !!! I recently found out about her, here I prepared:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=167483.20... I understood about the baby.

Figase price .. we have 180, I think it's expensive !!! I recently found out about her, here I prepared:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=167483.20... I understood about the baby.

I walked through your link, they took direct envy! Maybe we sell this wonderful product somewhere, you need to pay attention, but in supermarkets it is definitely not. I saw in one health food store, but their prices are simply not real, you have to go to Indian stores. I haven't really looked anywhere. My acquaintances have never heard of green buckwheat. Their reaction is basically this: you always "twist" something that is not like people do.
As long as something gets to us from Russia across three borders, everything will cost so much, mother tinkering! Still, they want attendants - both customs and dignity. control and so on. and so on, so the Russian product here is golden for us.
About the baby I will say that she stopped fooling after I, on the advice of the Venetian, sealed a hole in the lid with two matches. But, all the same, something seems to me that in Kesha mine is 4.5 liters out of competition!

But, all the same, something seems to me that in Kesha mine is 4.5 liters out of competition!

She agrees, but it takes up space .. and it is not economical to cook 2 plates of porridge in it.

Girls! It's winter here! I wake up in the morning, and there is snow outside the window! +1 and it's snowing! Horror!
These are Moscow "gifts"!

And here on the Saturday before last and today it was like that



I wetted my arms and legs and sunbathed in my panties, and my little peasant posed as a fisherman.

And between Saturday and today a strong wind blew, but radishes and salads came up. And this beauty begins


Well, lastly, sea lovers. Here it is now, beautiful and clean

and my little peasant posed as a fisherman.

And how, well ??

and my little peasant posed as a fisherman.

Compatriots! So, what does it mean writhing! In Crimea, we are all fishermen from birth! They caught a fish, but the recipes for cooking and where? We ask you to give everything you caught to the mountain, or else we’re stuck!

And our trochas got warmer +6. But I'm in a beret, coat and autumn boots, I'm still afraid!
Hey Crimean! I know how to cook a scale! And you are still pressing recipes, right?

I know how to cook a scale!

And what is it?

And what is it?

I ate a capelin scale, fish broth and onions.

fish soup chi sho?

And what is it?

Small fish dish. Pour a layer of fish into a deep frying pan (I’m already doing it on baking) (if it’s shallow, you can not cut it, just wash it well), then salt and pepper, a spoonful of lean oil and a spoonful of vinegar, half-rings, garlic, bay leaf. If there is still fish, another layer is also. We put on fire, boil, cover with a lid and over low heat, after 10 minutes. done! In the cartoon, I put on baked goods and - hello!

fish soup chi sho?

that nope ... put the fish in layers in a deep frying pan with salt, pepper, sandwich with onions (they say you can also potatoes) and pour boiling water, boil a little. I didn't like that the fish was not gutted, and the characteristic smell of capelin.

Why pour water? Is there enough juice if the fish is not frozen? I only gut herring, take out the guts. I leave my head and tail, it's so delicious. Our smelt has now gone, I made a scale out of smelt, specially bought a small one, it turns out normally.

Why pour water? Is there enough juice if the fish is not frozen? I only gut herring, take out the guts. I leave the head and tail, it's so delicious. Our smelt has now gone, I made a scale out of smelt, specially bought a small one, it turns out normally.

I didn't do it, they fed. But in the forest on fire in a frying pan they simply stewed without water, it was delicious, it smells like a fire, but I don't like capelin with onions.

bolarski cara GRILL
Meat for skara, fish for skara

My Crimean brother taught me. But, I suspect that there are as many variants of the scale as borscht.
Crimean! Where are you! Judge!

cool! I wash in all forms I love. and here is such a wonderful easy recipe!

cool! I wash in all forms I love. and here is such a wonderful easy recipe!

Then exactly 100% hit, they say with saury, they do mackerel, but I don't know. I seem to like capelin, but after it I feel bad

I seem to like capelin, but after it I feel bad

she is, an infection, like seeds! Until I see the bottom in a bowl, I can't calm down. and poto festal has to eat. but it's not from the capelin. it is from greed!

she is, an infection, like seeds! Until I see the bottom in a bowl, I can't calm down. and poto festal has to eat. but it's not from the capelin. it is from greed!

sweetka !!!!
As I understand you So greed always destroys me and not capelin

Then exactly 100% hit, they say with saury, they do mackerel, but I don't know. I seem to like capelin, but after it I feel bad

According to this recipe, you can make any fish, only more "civilized" than trifles, it is better to cook fish with dry white wine

Hey Crimean! I know how to cook a scale! And you are still pressing recipes, right?

There was a recipe ...

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=65872.0

Girls! I am responsible for the caught fish and the man who posed as a fisherman. The fish will swim for a long time while there are such fishermen. In our family, only I can knit tackle for fishing rods, but that day I was lazy and he did everything himself. Bottom line: four fishing lines with all personal belongings remained at the bottom (on a sandy one without a single pebble), and we did not take any more. : girl_haha: But we spent such a wonderful day at the sea!
But do you want the northern fish?

But I love capelin and cod most of all.

There was a recipe ...

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=65872.0

Exactly, exactly! Here is the recipe. My grandfather was a professional fisherman. So we adored the scale, and especially the bow from it! The main thing is a bit of oil, vinegar and spices. We constantly made it from anchovy or our Black Sea sprat. Then you can eat it right with the bones! It seems to me that it is not possible to describe the taste, you need to try. Everything, they will give gas immediately. There is just a sprat (anchovy) in the fridge. Then I'll show you how we do it.

What about your gas?

we steal a little

Girls! I am responsible for the caught fish and the man who posed as a fisherman. The fish will swim for a long time while there are such fishermen. In our family, only I can knit tackle for fishing rods, but that day I was lazy and he did everything himself. Bottom line: four fishing lines with all personal belongings remained at the bottom (on a sandy one without a single pebble), and we did not take any more. : girl_haha: But we spent such a wonderful day at the sea!
But do you want the northern fish?

But I love capelin and cod most of all.

What kind of northern fish is it that started up in Crimea? Aren't you a goldfish?

And I just love to catch capelin (uek-local name) ... A butterfly net, in the middle of June, (in Magadan) ... Half the city gathers on the shore, they burn fires, cook and fry right on the shore (the nights are white) .. Well and then dried. As a child, my husband and mother were dried on the roof. Whole sacks ... But I don't like ... I like smelt. Well, flounder, freshly caught ... pollock,

So I already wrote wherever that I became a Crimean only a year ago, and that I was born and lived all my life in Murmansk. The pike, of course, is not only found there, but I cannot find pictures of a purely northern fish, although I did. Palia (freshwater fish), it has red meat and is very tasty, but drier than trout.


And we also stewed capelin on onions with spices and without water, juice and so it stands out enough.
I like "Severyanochka" very much from cod. It is simple to do: cut the cod fillet into pieces (about 3x3 cm), put it in any shape, on top of a ring of onion (a lot), salt - pepper, fill with mayonnaise and bake.This is "Severyanochka" in its purest form, and according to your mood, you can pour potatoes and mushrooms under mayonnaise.
Kitty! Butterfly net? Wow! In such quantities, capelin does not enter our bay, only with a fishing rod. And flounder, and haddock, and a tres ... And once our friend caught a northern rapan on a piece of salted herring.