Bestial horror. Bestial horror Bone is worth its weight in gold WWII

This is beauty captured for many years and even entire generations. People have been using gold jewelry for a long time and they have still reached us in their original and attractive form. In many countries of the world there are even entire jewelry museums. But even after centuries gold ring cost remains consistently high, and some individual jewelry becomes rarities or even national treasures.

How much will it cost the average buyer today to purchase a modern gold ring? We pay attention to the following aspects: the weight of the product, the fineness of gold and its cost (per gram), the presence of inserts and trade margins.

Weight. The price depends on the type of ring, for example, engagement, anniversary or gift, ring or signet. But the main component of any is gold; if there is no inlay with precious stones, then it is for it that you will have to pay the most. Gold jewelry varies significantly in price by weight; the heavier the item, the more expensive it will be. But if you want to save money, then we recommend paying attention to coiled products or products that are hollow inside, voluminous due to weaving, and other tricks. But not only weight plays a decisive role in determining the cost of a gold ring.

Price of 1 gram of gold. Pointing gold ring cost, no one will immediately write: what price do you pay for 1 g, because this makes it possible to promise the real or inflated cost of the product. In the best case, the total weight of the product will be indicated on the label, but if there is inlay with stones, it will not be easy to determine it. But it is she who is most informative and can tell you how to make the best choice. It should also be noted that the price of 1 gram of a product depends on the complexity of the work.

Try. Today in the jewelry market it is very difficult to find a sample higher or lower than 585, because it is considered optimal in terms of physical properties. 1 gram of 585 gold alloy consists of 0.585 grams of pure gold and 0.415 grams of other metals, most often copper, palladium, and silver. Jewelers prefer to make gold rings from this gold because it is very plastic, which allows them to make the most delicate and delicate elements that true connoisseurs of jewelry like so much. On the other hand, gold is a metal that does not enter into chemical reactions when exposed to the external environment, that is, it does not darken, does not oxidize, does not turn black and does not change its color. The only thing is that small scratches may appear on it or it may slightly lose its original metallic luster, which is returned by grinding. If the sample is less than 585, then foreign metals predominate, and they are no longer so resistant to environmental conditions and this may affect the deterioration of the appearance of the product over time. Fineness over 585 also has its drawbacks, which include the great softness of pure gold, so gold rings made from it may suffer from deformation. That is why on the shelves we so often see the cost of a 585 gold ring.

Gems. Any girl, when choosing jewelry, dreams that it will not only be beautiful, but also sparkle with the most unique shine. The presence of precious stones contributes and affects the cost of a gold ring. The most expensive and favorite stone of all women is the diamond. It is graded according to the 4C system - color, weight, clarity and cut. After the diamond, second place belongs to the most beautiful and delicate cornflower blue sapphires, followed by emeralds, rubies and pearls. However, all these stones are extremely rare in nature, and their cost remains quite high. And to make the joy of the shine of precious stones more accessible, science and the jewelry industry have learned to synthesize artificial diamonds, sapphires, emeralds, rubies and pearls, which are much cheaper and more accessible.

Manufacturer and distributor. It is impossible not to mention the important fact that gold ring cost affects not only the costs of its production, but also trade markups and the costs of maintaining a jewelry store or salon. All this is ultimately reflected in the cost of the ring, which the average buyer pays. Imported and foreign jewelry is subject to a variety of taxes, fees and duties, so with other similar characteristics, such jewelry will cost several times more than domestic jewelry. And for those who do not want to pay the costs of running a store, you can offer them directly from the manufacturer, choosing from the catalog posted on the official website. This is a guarantee of lower price and highest quality.

Gold rings from the Tver-Jeweler company:

Gold rings with inserts:

Wedding gold rings:

Other rings (silver):

Other gold products:

Icons:

Crosses:

Worth its weight in gold who what. Express 1. Something is very expensive (appreciated). The suffering has come. The grass grew well, the weather was stormy, and every working hand was worth its weight in gold.(Mamin-Sibiryak. Flight). 2. Important, necessary, extremely valuable someone or something. Why Vasily appeared in our village, I didn’t know, and no one thought about it - after the war, when she famously cut down the peasants in every village, everyone, as they say, was worth his weight in gold(V. Shchennikov. About love for you). “The salary there is probably suitable, with an allowance for remote locations. One year of service counts as two. Of course, they will be greeted there well - division veterans are worth their weight in gold...”(M. Alekseev. Heirs).

Phraseological dictionary of the Russian literary language. - M.: Astrel, AST. A. I. Fedorov. 2008.

See what “worth its weight in gold” is in other dictionaries:

WEIGHT IN GOLD- who, what to be Extremely valuable. Sometimes it is implied that we are talking about what kind of people. rare objects, types of activities, their scarcity. This means that a person or group with a certain property, a certain specialty... ...

worth its weight in gold- Razg. Approved Unism. 1. Very expensive, extremely valuable, significant. With verb. nesov. and owls type: value, cost, evaluate... how? worth its weight in gold. The suffering has come. The herbs grew well... and all labor was worth its weight in gold. (D. Mamin Sibiryak.) ... Educational phraseological dictionary

worth its weight in gold- Cm … Synonym dictionary

worth its weight in gold- value extremely highly, very dearly. In the role of obst. [Valentina] valued her chief inspector worth his weight in gold. G. Nikolaeva, Harvest. He liked that Rudnev did not raise his voice, did not shout at the one who disturbed the order and ... did not scatter... ... Phraseological Dictionary of the Russian Language

WEIGHT IN GOLD- “WEIGHT IN GOLD”, USSR, film studio named after. A. Dovzhenko, 1983, color, 81 min. Heroic adventure film. Bolshevik Marko Zavgorodsky, a former regiment commander, receives the task of leading restoration work in the salt mines, which for a long time... ... Encyclopedia of Cinema

Worth its weight in gold- Razg. What's l. about? very valuable, rare. FSRY, 61; BMS 1998, 77; F 1, 56... Large dictionary of Russian sayings

worth its weight in gold- (foreign) expensive, like gold Wed. The time of enlightened patrons, the time of philanthropists has passed; now the triumph of the bourgeoisie, now art is worth its weight in gold, in the full sense of the word a golden age is coming. Ostrovsky. Dowryless. 4, 7. See patron... Michelson's Large Explanatory and Phraseological Dictionary

Worth its weight in gold- Worth its weight in gold (foreign language) as expensive as gold. Wed. The time of enlightened patrons, the time of philanthropists has passed; now the triumph of the bourgeoisie, now art is worth its weight in gold, in the full sense of the word a golden age is coming. Ostrovsky... ... Michelson's Large Explanatory and Phraseological Dictionary (original spelling)

weight- noun, m., used. often Morphology: (no) what? weight and weight, what? weight, (see) what? weight of what? weight, about what? about weight; pl. What? weight, (no) what? scales, why? scales, (see) what? weight, what? scales, about what? about scales 1. The weight of any physical... ... Dmitriev's Explanatory Dictionary

weight- a (y); m. 1. Phys. Gravity. 2. Unwind and special Quantity, mass of someone or something, determined by weighing. V. goods, luggage. Lightweight and heavyweight wrestler. A container weighing one hundred kilograms. Gain, lose weight. Gain, lose weight... ... encyclopedic Dictionary

Books

• I can't bear to get married. Free for a while. A woman is worth her weight in gold through the eyes of a man. The man of your dreams (number of volumes: 4), Struchkova Anna. "I can't bear to get married. A guide to online dating for princesses of any age." Communicating with my friends and acquaintances, I realized that there are a lot of girls, so "... Buy for 1156 rubles
• Luxury woman. Queen of men's hearts, or from mice to cats. A woman is worth her weight in gold through the eyes of a man. The man of your dreams (number of volumes: 4), Udilova Irina. "Luxurious woman. How to love yourself, become feminine, happy and attractive." Marilyn Monroe, Princess Diana, Maya Plisetskaya - these women made history and changed the world. Each of…

Saltison from Rulka

This is a very easy recipe - cook it, season it with spices, put it in a mold and that’s it. If you prepare it in the evening, then in the morning it turns out to be some bread and an excellent sandwich.

Required:

Pork knuckle - from 1.5 to 3 kg
Garlic-1 head
Parsley - 1 bunch (can be done without greens)
Pepper, salt

Boil the pork knuckle in water for 3-4 hours, depending on weight, with onions and spices.
Remove the finished shank from the broth. Cool it a little and remove the bone. Carefully separate the skin and clean it of fat. Cut the meat. Mix fat with meat, add chopped parsley and garlic. Salt and pepper. Mix.

Take any mold (for example, a silicone cake mold). Place cling film on the bottom of the mold. Place the skin on the bottom and sides of the mold. It’s okay if there isn’t enough skin. Then place the meat on the skin and press down well. Cover with film. And crush it with a load. Place in the refrigerator.

Then remove the saltison from the mold. And you're done!

Eggplant stuffed with mullet/Melanzane ripiene di cefalo

4 servings:

2 mullet fillets weighing about 500 g
1 medium long eggplant, thinly sliced
1 large chicken egg
3-4 leaves of petiole celery
1 small onion
80 ml good quality dry white wine
cold pressed olive oil
flour or breadcrumbs
freshly ground black pepper
salt

80 ml fish or vegetable broth

*I had a round eggplant, but you take long varieties, it’s better with them

You will also need:
two frying pans

I have already told you how to cook fish fillet here:
http://elladkin.livejournal.com/475989.html

Remove any remaining bones from the fillet with tweezers. Rinse the celery under cold running water. Peel, wash and finely chop the onion. Heat olive oil in a frying pan and sauté onion and celery leaves. Add the mullet fillet and continue to fry for another 5 minutes over moderate heat. Add the wine and after 3 minutes remove the pan from the heat. Salt and pepper the fish. Cool and place the fish and onions in a separate plate.

Break the egg into a separate bowl and lightly beat it with a fork. In another frying pan, heat the olive oil and fry the eggplant slices, first dipping them in the beaten egg and then in breadcrumbs (or flour) on both sides. Salt the eggplants.

Using a fork, mash the fish fillet. Fill each eggplant slice with the resulting minced fish and secure with a toothpick. If you used breadcrumbs, then at this stage the dish is ready. If you dipped the eggplant slices in flour, then place the filled slices in the pan where you cooked the mullet, add fish or vegetable broth (80 ml) and simmer for another 20 minutes.
Cool the eggplants, arrange them on plates and serve.

Sour cabbage soup with mushrooms

For many of my friends, cabbage soup is a soup made from fresh cabbage. But if the cabbage is green, in other words, cabbage, then that’s what they say – green or sour cabbage. I always thought that cabbage soup is cabbage soup, green, from the top leaves of cabbage. And fresh cabbage soup is just fresh cabbage soup. Today on our table we have the most sour cabbage soup with mushrooms.

Ingredients:

Pork bone;
- shchanitsa (200 g);
- potatoes (3-4 pcs.);
- carrot (1 pc.);
- dried porcini mushrooms (3/4 cup)
- salt, oil for frying.

Fill the pork bone with water and set the broth to cook. Don't forget to add salt and a bay leaf and a couple of peppercorns.

Cook the broth until the meat is cooked, 40-50 minutes. Somewhere in the middle we add shchanitsa; it also needs to cook for quite a long time. Remove the bone and separate the meat.

While the broth is cooking, prepare the dressing. Soak the mushrooms in hot water for 15 minutes.

Then fry them in butter for about 10 minutes. Add to the broth. Cook for another 10 minutes.

We cut potatoes.

Grate the carrots and fry them a little too.

Add everything to the broth, including meat. Cook until the potatoes are ready. Season with dried herbs. Let's brew. Serve with garlic croutons. In general, cabbage soup is good the next day. But the aroma never lets us put off trying it until tomorrow.

How to stuff fish

Choose one large fish for stuffing - pike, carp, cod, pike perch, mullet. The fish must be fresh. You can also use thawed frozen fish, but the skin of such fish is fragile and breaks easily. Carefully remove the scales from an ungutted whole carcass so as not to damage the skin, wash in cold water and wipe dry with a paper towel.

Cut out the gills and make an incision along the gill bones on both sides, leaving the skin on the back intact. Place the fish head back on its back and carefully use your fingers to separate the skin from the meat, using a small, very sharp knife to help. Turn the skin outward towards the tail. Cut the fins from the inside with scissors. Don't damage your gallbladder. Cut off the bone at a distance of 2-3 cm from the tail. The result is a fish skin with a tail, head and fins.

Gut the cut carcass, remove the ribs, backbone and large bones. Rinse the fillet in cold water and cut into small pieces. Soak the bread crumb in milk and then squeeze lightly. Scroll through a meat grinder several times or puree the fish and bread in a blender. Beat 1 egg into the minced meat.

Chop the dill and parsley, cut the green onions into thin rings. Pass the garlic through a press or chop finely. Add garlic, herbs, salt and spices to the fish mixture to taste. Mix thoroughly until smooth and beat with your hands. Carefully fill the prepared minced fish skin through the head. Do not pack the filling too tightly, otherwise the skin may burst during cooking.

Preheat the oven to 200°C. Place the fish on a baking sheet greased with vegetable oil, belly down, and level it out. Brush the carcass with beaten egg. Bake the stuffed fish for 1-1.5 hours until golden brown. Place the finished dish on a large plate and sprinkle with finely chopped herbs.

Stuffed fish will immediately attract the attention of guests at the festive table. It can be cut into pieces and offered as a snack or left whole and served as a main course. - 1-1.5 kg of fish;
- 2 eggs;
- 4-5 cloves of garlic;
- 1 bunch each of green onions, dill and parsley;
- 400 g of white bread;
- milk;
- vegetable oil;
- salt to taste.

Cream of salmon soup

98 kcal per 100 g.

INGREDIENTS:
Salmon (fillet, or 2 cans of salmon in its own juice) - 300 g
Leek (piece 12-15 cm long)
Zucchini (zucchini, small) - 300 g
Broth (fish) - 400 ml
Lemon zest - 1/4 pcs
Cream cheese (creamcheese, with dill and green onions) - 1 pack.
Natural yogurt - 3 tbsp. l.
Bay leaf - 1 piece
Spices (salt, pepper, lemon pepper to taste)

COOKING METHOD:
- Cut the fillet from the bones and skin. Cut two slices and cut the rest into cubes. Pour water over the skin and bones and cook the broth. Strain it.
- Sprinkle the cut slices with a pinch of salt and a pinch of sugar and place in a plastic bag. Set aside.
- Peel the zucchini and cut into cubes.
- Cut the leek into rings and sauté in butter.
- Bring the strained broth to a boil, put the sauteed leek into it, add a bay leaf and a lemon peel cut from a quarter of a lemon.
- Add chopped zucchini and bring to a boil.
- Add salmon and, reducing the heat after boiling, cook for 15 minutes (until the fish is cooked).
- Remove from heat, remove bay leaf and lemon peel, add creme fraiche and puree everything in a blender until smooth. Salt and pepper. Squeeze lemon juice. Warm up.
- Stir yogurt into the soup before serving. Pour the finished soup into bowls. Cut the salted salmon slices into strips and garnish the soup.

How to cut fish

Remove bones and skin right before cooking. Place a couple of layers of newspaper on the cutting board - this will prevent the wood from absorbing the fishy smell. In addition, you can easily collect all the fish waste later.

Carefully proceed to remove the fins, scales and entrails. If you plan to boil the fish with its head, use kitchen scissors to cut out the gills.

Only remove the skin from flounder first before filleting. First divide the remaining types of fish into fillets, and then proceed to remove the skin. If you need to cut a double fillet, then remove the spinal bone from one side without damaging the other. To do this, make a V-shaped cut below the head, then cut the fish from the head to the tail, in the places where there are fins. Insert the tip of the knife into the flesh of the fish behind the head and remove the meat from the bones in short bursts, working your way down the length of the fish.

If you are dealing with round fish, then put the fish in a bag so that the scales do not fly around the kitchen while removing them. Now hold the fish by the tail and use a special knife to rake the scales in the direction from the tail to the head. Cut off the head, cut the fish along the belly. Remove all the insides, rinse and dry with a paper towel. The last step is to remove the films inside the fish and remove the membrane.

If you have a flat fish type, then below the head make a V-shaped cut to the bone so as not to damage it. Now turn the fish towards you with its tail and make a cut along the fish through all the flesh. Starting at the head, insert the tip of the knife into the cut and twist so that the blade slides over the bones. Turn the fish's head towards you and separate the second fillet in the same order, just start with the tail.

To remove the skin from the fillet, place it on a cutting board, skin side down, grab it firmly by the tail, and cut through the flesh all the way to the skin. Turn the knife flat so the blade is between the skin and the flesh. Using a saw motion, move the knife to cut the skin. The flesh may curl as the knife approaches the head.

The main thing in fish is its freshness, and therefore it is important to choose the right product and cut it correctly. Fresh fish has the most pleasant taste. When purchased, the fish should have clear eyes, pink gills and shiny scales. If the choice is made, you can start cutting.

Do not keep purchased fish in the refrigerator even for a short time. It is better to cook it immediately upon returning home. If you don’t have time on the day of purchase, just wash it under cold running water, dry it with a napkin, be sure to cover it with foil or film and place it in the coldest part of the refrigerator.

Homemade jellied meat in Transcarpathian style. 500 g pork head
400 g pork feet
5 g garlic
2 carrots
2 parsley roots
1 onion
Bay leaf
parsley
black peppercorns
salt
Preparation.
Rinse the legs and head of the pork well, clean it, cut off the hooves from the legs, if any, cut the head into quarters or halves, clean the nostrils, remove the eyes.

Cut the legs in half lengthwise, rinse, place in a large saucepan, pour in cold water (for 1 kg of legs and head - 1.5 liters of water), simmer for 6 hours over low heat, periodically removing the foam.

An hour before the end of cooking, add onions, parsley, carrots, bay leaves and black peppercorns.

After cooking, the meat should separate well from the bones.

Infuse the resulting broth, collect the fat, strain, pour into another container, season with garlic passed through a press.

Separate the meat from the bones, chop finely, place in deep containers, pour in part of the strained broth and refrigerate the meat and broth until it hardens.

Add figuratively chopped carrots and parsley leaves to the frozen meat for decoration, pour in a layer of broth again and cool the homemade Transcarpathian-style jellied meat until it hardens.
Bon appetit!

Chicken salad with pineapple

Light, tasty, but at the same time very filling salad, ideal for those who are losing weight. You can also replace the low-calorie dressing with regular mayonnaise or sour cream, to taste.

Ingredients:
-1 small chicken breast (with skin and bones)
-1 small jar of canned corn
-1/2 can of canned pineapple
-100 grams of cheese
-1 large clove of garlic
-1/2 jar of low-fat natural yogurt
-2 tablespoons low-fat mayonnaise
-Salt

Boil the chicken breast as follows: place it in boiling salted water and cook for 15-20 minutes, depending on the size. Then the meat will be soft, not dry. Cool the breast, remove the skin, separate the meat from the bones, and cut into cubes. Cut the pineapples into slices, grate the cheese on a coarse grater, pass the garlic through a garlic press, drain the water from the corn. Season the salad with yogurt and mayonnaise, add salt and mix. Bon appetit!

Gefilte fish.
Ingredients
1 kg of pike perch or sea bass from Delicateski
200 g salmon fillet from Delicateski
12-15 black olives
1 bunch of parsley
1 lemon
Bay leaf
ground red and black pepper
peppercorns
1 carrot
salt to taste
Cooking method
Clean the fish and gut it. Cut off the head, fins and tail, remove the bones along with the spine.
Lay the fish skin side down on the table and carefully cut off the thickest parts. Salt and pepper.
Make broth from the head, tail, bones and cut flesh.
Cut the salmon fillet into strips, sprinkle with red pepper and salt and place on the flattened fillet.
Place chopped parsley in the center (along the ridge), on top of the olive. Fold the fillet, giving it the shape of a fish, and tie it with twine.
Place carrot slices in a deep saucepan, place the fish on them, back up, fill 1/2 full with broth + spices and simmer for 30-45 minutes.
Before serving, cut into portions, garnish with herbs, and sprinkle with lemon. I made the aioli sauce.

Bracelet SHAMBALA (v.207) BONES

Mystical men's bracelet made of natural howlite, ideally imitating real bones - yellowed and cracked with time...

(SHAMBALA BRACELETS Collection)
(COLLECTION FOR MEN)
(MAGIC Collection)

The bracelet gently wraps around the wrist and is comfortable to wear. Easy to take off and put on (by tightening and lowering the lace you can adjust the size of the bracelet).

Size: wrist circumference (inner diameter of the bracelet) in the photo – 19.5 cm (I can make it to any size you need); stone in the center - 12mm; skulls - 14*10m; stones on the tips - 6mm.

Materials: howlite, waxed cord.

More details: http://gallery.ru/watch?ph=TTS-ew42v

An original recipe for making jellied meat. In modern cooking, aspic or jellied meat is made from fruits, seafood, and even coffee and chocolate. But we suggest you prepare traditional Russian jellied meat from several types of meat. For this we need:

800 g chicken (including skin and bones)

700 g beef tails

1 kg pork hooves

2 carrots

1 onion

1 parsley root

2 cloves garlic

Bay leaf

Black peppercorns

Salt to taste

Be sure to buy meat and poultry with bones and cartilage so that the resulting broth thickens properly. Wash the meat and chicken, place in a saucepan, cover with cold water and bring to a boil. After this, completely pour the broth out of the pan, refill the meat with cold water so that it covers it, bring to a boil over high heat, and then reduce it, cover and cook for three hours.

Read also: Healthy eating rules come into question

Take vegetables: parsley root, onion, carrot. Wash, peel, cut the carrots and parsley root into large pieces, and pierce the onion with a knife. Add everything to the broth. Also add a few bay leaves, peppercorns, salt and cook for another hour until the meat separates from the bones.

When the meat is completely cooked, remove it from the broth, cool slightly and disassemble it: separate it from bones and cartilage, cut it or tear it into pieces with your hands and mix the chicken with the meat. Squeeze the garlic into the resulting mixture. Strain the broth.

Place the meat in a special container for future jellied meat and fill it with broth. When the meat and broth have cooled completely, place the container with them in the refrigerator for at least eight hours.

If after eight hours the jellied meat does not harden, pour it into the pan (both broth and meat), stir, add gelatin and then follow the instructions written on its packaging. Cool the broth and put it back in the refrigerator. Jellied meat is incredibly tasty with mustard or horseradish.
Ekaterina Kornilova

Solyanka in Polish

Ingredients
Meat bones 350 g
Pork 350 g
Chicken ¼ piece
Parsley root 1 piece
Celery root 5 g
Olive oil to taste
Sauerkraut 50 g
Gherkins 4 pieces
Pickled mushrooms 5 pieces
Pickled cucumbers 5 pieces
Tomato paste ½ tablespoon
Onion 1 head
Garlic 2 cloves
Basil to taste
Thyme to taste
Sour cream 3 tablespoons
Lemons ¾ pieces
Boiled sausage 40 g
Salt to taste
Ground black pepper to taste
Greens to taste

Cooking method:
1. Rinse beef bones and chicken meat, place in a saucepan, cover with water, salt, add peppercorns and bay leaves. Cook over low heat until the meat is done. Then remove the bones and chicken from the broth, separate the beef from the bones and finely chop the chicken along with it. Strain the broth and pour it back into the pan.
2. Rinse the pork, dry it, cut into small pieces. Fry the meat in a small amount of vegetable oil until golden brown. Then pour a little broth into the pan, add salt and pepper and simmer over medium heat until cooked.
3. Heat the olive oil in a separate saucepan, place the sauerkraut there and simmer over medium heat, stirring constantly. When the cabbage becomes soft, add finely chopped gherkins and half a pickled cucumber, pickled mushrooms (if they are large, cut them into several pieces) and tomato paste. Mix everything well and simmer for 15 minutes.
4. Bring the broth to a boil, add all three types of meat and stewed vegetables with mushrooms. Bring to the boil again, then add salt and pepper to taste, add basil and thyme and leave to simmer over low heat.
5. At this time, mix sour cream and flour in a small bowl, pour in the juice of half a lemon and mix everything thoroughly. Pour the resulting mixture into the soup pot and stir.
6. Cook the hodgepodge over low heat for 15–20 minutes, at the very end add finely chopped sausage (or sausage/sausage) to the pan.
7. Before serving, pour the hodgepodge into plates, put a peeled lemon slice, sour cream on each plate and sprinkle chopped herbs on top.

Japanese soup with fish balls, herbs and spices

Ingredients:
- Sardines 6-8 pcs.
- Sake 2 tbsp. (yaegaki sake)
- Salt 1 tsp.
- Flour 1 tbsp.
- Soup base 2 tbsp. (includes broth of several types of fish, seaweed, soy sauce)
- Mirin 2 tbsp.
- Soy sauce 100 ml.
- Fresh mushrooms 200 gr.
- Carrots 1 pc. (not large)
- Leek 1 pc. (white part)
- Ginger 20 gr. (fresh)
- Daikon 100 gr.
- Japanese chili pepper 1 tsp.
- Green onion 4 stalks (green part)
Cooking method:
We take a sardine and make a cut from the top from the head to the bone, but do not cut off the head.
We tear off the head, pulling out all the insides and wash the fish. Open the fish and, starting from the tail, remove the central bone with your hand, pulling out the remaining small bones. We turn the fish over and lift the skin from the edge, easily removing it by hand. Finely chop the fillet and additionally chop it into smaller pieces with a knife.
Add sake, salt and flour to the minced meat, mix well and form into balls, approximately 3 cm in diameter.
We cut the mushrooms into small pieces, cut the carrots, leeks, ginger and daikon into strips. Cut green onions into rings.
Place a saucepan with 2 liters of water on the stove, add the soup base, mushrooms, carrots, leeks and ginger. Bring to a boil and reduce heat, cook for 10 minutes.
Then add mirin, soy sauce and fish balls, cook for another 5 minutes and turn off.
Add thinly sliced ​​daikon, chili pepper and green onion. Serve the soup hot on the table.
Bon appetit!

Fish broth.

For fish broth, you can use bones and trimmings (fins, skin, head) of fish such as halibut, cod, salmon. And you should not use fatty fish with a pronounced odor (mackerel, for example). To prepare the broth we will need:
1.6 liters of cold water per 1 kg of fish bones and trimmings;
soup greens - onions, celery stalk, carrots at the rate of ~ 70 g of mixture per 1 liter of liquid in a ratio of 2: 1: 1 (coarsely chop the vegetables);
140 ml dry white wine (optional);
6 black peppercorns;
1 bay leaf;
2 tablespoons lemon juice;
salt to taste.

We remove the eyes and gills from the fish head (every time after this manipulation I want to go to a psychotherapist%)) Place the bones, head and other trimmings in a container with cold salt water for 10 minutes (this will help remove the blood and muddy smell). Then rinse and place in a saucepan. Add all other ingredients. Bring to a boil and cook for 20 minutes, skimming off the foam. Cooking fish stock longer can make it taste bitter.
Next, strain the broth and cool. You can also make bouillon cubes from fish broth and store them in the freezer.

Salad "Maxim"

Ingredients:

2-3 boiled chicken legs

3-4 onions
3-4 pickles
100 g mayonnaise
rast. frying oil

Preparation:

♦ BAKED FISH ♦

Clean the fish and cut into pieces
and remove any bones if possible.
Place in a mold, add salt and pepper, add a layer of onions and carrots.
You can add tomatoes if you wish. Then spread with mayonnaise or other sauce, such as mayonnaise with sour cream, ketchup and garlic. Sprinkle grated cheese on top.
Bake in the oven (140-160 C) for 25 minutes.
This dish is best eaten lukewarm or cold.

__________________________________________________________________________________________
Bon appetit!

Chicken nuggets

Ingredients for 4 servings:

2 chicken breasts (or 4 fillets)
2 eggs
0.5 tbsp. milk
1 cup breadcrumbs
2 tbsp. flour
salt and seasonings to taste

Preparation:

Remove the meat from the bones and cut into small pieces.

Salt, pepper each piece and roll in flour.

Deep fry in small portions. After frying, place the nuggets on paper towels to absorb excess fat.

Fell, woke up - fracture? Calcium is worth its weight in gold

You stumbled, you didn’t seem to fall that hard, but for some reason you made money? Have your teeth suddenly started to deteriorate, crumble and fall out, and your hair and nails become brittle? Moreover, you are tormented by colds and allergies, and the analysis done at the clinic shows anemia? All these are sure signs that your body is lacking one of the most important macronutrients - calcium.

Calcium is mainly found in the human skeleton and teeth. If there is a deficiency of this element, the body begins to borrow it from its own tissues. As a result, the above symptoms occur. Plus drowsiness, cramps, joint pain, constipation... Children who do not get enough calcium grow poorly.

Of course, you can buy vitamin complexes or calcium-containing preparations at the pharmacy. But we should not forget that they are obtained synthetically. Who guarantees that they will have a good effect on your health? To compensate for the lack of calcium in the body, some begin to diversify their diet with inedible “products”: they chew chalk and eggshells, chew lime...

You shouldn’t condemn yourself to torment, because useful macronutrients are found in cheese, cottage cheese, eggs, legumes, sardines and salmon, nuts, dried fruits and seeds. There is a lot of calcium in eggplants, carrots, beets, seaweed, green vegetables, apples, pears, citrus fruits, strawberries and raspberries. Whole grain flour and some types of mineral water will help fill the deficiency.

Dairy products, fish and eggs contain vitamin D, which helps absorb calcium. But it is best “absorbed” when consuming plant foods.

Many people, wanting to follow a diet, consume low-fat milk, cheese and cottage cheese. But the calcium they contain is not enough to compensate for its deficiency in the body. Therefore, you have a choice: gain extra calories or get osteoporosis and a bunch of other “pleasures” associated with calcium deficiency.

However, if you give up sweets and starchy foods, then fatty dairy products will not cause much harm to your figure. By the way, if you have problems with calcium, fatty cottage cheese mixed with sea buckthorn and honey helps a lot. If possible, eat natural dairy products.

And one more nuance. If you lead a sedentary lifestyle, then your bone system begins to atrophy as unnecessary. Calcium reserves also become scarce. Therefore, if you want to keep this valuable macronutrient in your body, give yourself physical activity every day: run, jump, squat, lift dumbbells, or just walk more! Then calcium will begin to be absorbed and accumulate in.

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More than 100 metric tons of "white gold" - both illegally harvested (confiscated from poachers or traders) and legally collected after the natural death of elephants - will be burned. In China, which is the main consumer of ivory, the price is $1,100 per kilogram. This brings the total value of Kenyan stockpiles to be destroyed to approximately $110 million.

State reserves

For most economists, the idea of ​​destroying something so valuable seems incredibly blasphemous. But there are good reasons for a country, even one as poor as Kenya, to give up its ivory by consigning it to the flames.

First, the destruction of stocks strengthens the credibility of the campaign to reduce demand for ivory in Asia, and without its implementation, the problem of poaching will never be solved. Reduced supply is designed to disrupt the market by changing consumer preferences. The fall in prices that should follow should reduce the number of poachers willing to kill elephants.

When a government maintains its own reserves, it is signaling that it expects to sell the ivory in the future. This policy casts doubt on the sincerity of its intentions to reduce demand. If the stock starts to sell one day, efforts to reduce the ivory market will be in vain.

Proponents of regulated, legal international trade in ivory argue that efforts to reduce demand can coexist with limited supply of legal stockpiles. But this position has a weakness: it assumes that a cartel - one proposed model for regulating supply - will squeeze out illegal suppliers by bringing ivory to market at a lower price.

This assumption is dubious at best. To flood the market and seriously reduce the price, official supplies will not be enough. Indeed, despite official efforts to reduce demand and undermine the black market, the price of ivory is likely to remain high, ensuring that poaching will continue.

Some southern African countries insist they must grant the right to sell their ivory, bypassing the Convention on International Trade in Endangered Species of Wild Fauna and Flora (CITES), to fund efforts to maintain healthy elephant populations. But apart from the low likelihood that most of these countries will use the proceeds to achieve this goal, it is unlikely that large sums will be raised.

Golden Triangle

Under CITES regulations, governments are only allowed to trade with other governments. But the amounts that other states are willing to pay may be only a tenth of the black market price. And even then, governments can only sell naturally accumulated ivory, not that confiscated from poachers or illegal traders.

China and the US are currently working on legislation that would ban domestic ivory trade, so it is unclear which countries might be interested in acquiring African stockpiles. Vietnam and Laos are likely candidates, but they are also part of the notorious "golden triangle" where illegal wildlife trade continues to flourish. The possibility of legal trade in ivory in poorly regulated markets requires a concerted international response.

Conserving rather than burning these reserves is an ineffective choice. Their storage is administratively and operationally expensive and often pointless. Inventory management is a labor-intensive and technologically demanding process. Ivory storage facilities must be air-conditioned to prevent the tusks from breaking.

Given the low likelihood of ivory being sold at a high price in the future, the cost of storing and protecting it is unlikely to be worth it. Meanwhile, crime syndicates will only need to bribe a handful of local officials to remove the expensive goods.

Additionally, burning millions of dollars worth of ivory has enormous symbolic impact. It sends a clear message: ivory belongs to the elephants and no one else. And it is clear that living elephants are worth more than dead ones.

Indeed, elephants are not just a symbol, their meaning is much more significant. Elephants are key to the conservation of important ecosystems, yet rampant poachers are decimating elephant populations across Africa, killing an average of 30,000 animals a year.

Kenya should be commended for taking a wise and effective decision. Its neighbors, as well as countries to the south, should also follow this example. Ideally, all countries in the region should destroy their stockpiles. This could send an unmistakable signal to the world market: ivory is not for sale - not now or in the future.