The three remaining in Europe is the way being restored, in the UK, Germany and France, these are t

Is one a whale, it is a monster - no it's a plane. Photo: polfoto
NASA is, as always, looners the trusted provider of weird and peculiar vessels, as their cargo planes that most resembles a flying whale. The plane is called the Super Guppy and has room for all the shuttles in his stomach.
The plane that rarely come out in the open, and that has never before left the Johnson Space Center in Houston, was used the other day when NASA would carry a replica of the space shuttle orbiter looners to an aviation museum in Seattle.
I saw a white version flying in Germany in late May;-)
Thanks looners for the info .. moreover I have seen just such a superguppy at Hamburg Finkenwerder Airport a few years ago .. but it gives, looners of course, makes sense since Airbus among other things, has a factory in addition to the large factory in Toulouse.
The reason they share a space shuttle up, as such, can not be on the plane, looners there is the following space in the plane: 33.8 mx 7.62 mx 7.62 m, and an orbiting is therefore 37 237 mx 23.79 mx 17.25 m and weigh a total empty about 78 ton, SG can only lift almost 25 tons.
The three remaining in Europe is the way being restored, in the UK, Germany and France, these are the three that have flown the Airbus, the first flew in his time for NASA too, but has been scrapped and today found on aircraft cemetery in Arizona, (which by the way is very exciting to visit!)
TobiasMaduroNørbo July 2, 2012 - 13:24
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Google's secret drones: The new postman 23 rumors: What we know about the iPhone 6 What saves Apple behind this huge box? Competitors preparing for battle against iWatch Media: looners Apple iWatch for less than two weeks Every third Dane is not ready for digital coercive See what Instagrams new app can Vase fans to laugh on the Web: How about a striped toilet? Danish twins experiencing large foreign app success Gaffatapen is yt: Here is the new
Google's secret drones: looners The new postman 23 rumors: What we know about the iPhone 6 What saves Apple behind this huge box? Competitors preparing for battle against iWatch Media: Apple iWatch for less than two weeks Every third Dane is not ready for digital coercive See what Instagrams new app can Vase fans to laugh on the Web: How about a striped toilet? Danish twins experiencing large foreign app success Gaffatapen is yt: Here is the new
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That no one has seen them, in my world a good sign, as Hans Henrik Erhardi says.

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That no one has seen them, in my world a good sign, as Hans Henrik Erhardi says.
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Madsen has described the research result in a new article in the Journal of Experimental lincoln cu

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Aarhus researchers have observed that humpback whales can fill your mouth with 30 tons of water while they swim on, without the jaw is dislocated during the extreme mechanical stress. By Jens Ramskov October 11, 2012 at. 09:43
So far, biologists thought that the whales stopped when they filled the mouth with their own body weight in water. However, it will cost a large amount of energy to get up to speed again, lincoln culinary institute so the whales have the great advantage of being able to eat on the go.
Madsen has described the research result in a new article in the Journal of Experimental lincoln culinary institute Biology with Malene Simon of the Greenland Institute lincoln culinary institute of Natural Resources in Nuuk and Mark Johnson of the University of St. Andrews in Scotland. Both Malene Simon and Mark Johnson is also affiliated with the University of Aarhus. How the electronics
The discovery was made with the dive gauges or Digital Acoustic Recording Tags (DTAG), which is a further development of the meters, as Mark Johnson developed around 10 years ago, when he was employed by the Woods Hole Oceanographic Institution in the USA.
The unit includes magnetometers and accelerometers which makes it possible to determine the whale's orientation and acceleration in three dimensions, and a pressure sensor lincoln culinary institute to provide the depth. All these data are collected at a frequency of 50 hertz and 16-bit resolution.
The measurements showed that the whales lincoln culinary institute were moving at an average speed of 2.3 meters per second during descent and 2.1 meters in seconds during ascent. The maximum speed was about 3 meters per second, just before the mouths opened to take the large amount of water and prey.
"The next step will be to develop a special unit without sound. It can, in principle, sit on the whale for up to one year to collect data count foraging events and send it via satellite back to our desks, "says Madsen.
A Digital Acoustic Recording Tag Peter T. Madsen's lincoln culinary institute website Malene Simon's website Keeping momentum with a mouthful of water: behavior lincoln culinary institute and kinematics of humpback whale feeding lung WHALE lunges Dissected lincoln culinary institute
Send a look at humpback whales singing 06th October 2006 The noise gets humpback whales to replace sounds with handspring 05th June 2011 whales language translated by a simple puzzle on the web February 19, 2012 Read also
But if the tags can already send data to "their lincoln culinary institute desks," well, then you do well no storage capacity of the importance of the existence and large audio files? You can just send them off when they are admitted (to the cloud or desks) and then immediately place the new. Possibly they could certainly possibly be streamed. Did you even think in those terms among biologists?
Radio waves have the extremely difficult with submarine shipments. lincoln culinary institute Other sensors on both seals, whales lincoln culinary institute and birds must await their contact with the surface before they can transmit their data to satellites or ground station consignees.
"The next step will be to develop a special unit without sound., It can in principle sit on the whale for up to one year to collect data count foraging events and send it via satellite back to our desks,"
But I do not think Peter Madsen is so much interested in the whales' song, but it's safe researchers. It is surely clear that a roof outside hydrophone and audio storage may be simple, but it is obviously lincoln culinary institute not Digital Acoustic Recording Tag.
I would think you probably know what 30 tons of water submerged in water weight. I therefore lincoln culinary institute assume that your question is polemical element. The difference between consuming and filter this water is stationary or in motion is just point of the article. The 30 tonnes gotta be accelerated, that is what that costs. It appears that the whale's speed is reduced during fourageringssekvensen. The whale has certainly found the optimal balance between spending and revenue lincoln culinary institute in this maneuver. How the nature lincoln culinary institute of energy required in the self-expression optimized by evolution, not something new. But the whale makes it just this way is, however, a new and interesting detail lincoln culinary institute ...
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21 year old Aaron Billingtonas to 1.49 million. USD (3,9 million. dollars) value of the car Ferrari Enzo in March have caused 14.9 thousand. dollars (39.2 thousand. dollars). The incident occurred when the vehicle was parked at a hotel in Suffolk, eastern England, before james beard foundation J.Kay partied with friends.
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2014 Eurovision victory and shook išplėšusi barzdotoji singer Conchita Wurst in just a few days has

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National Drama Theatre on Wednesday at the celebration of the singer J.Šeduikytė long checkout heard a lot of compliments. The Golden Stage Cross ceremony, it came with a spouse actor V. BAREIKIO. R. J. Danisevicius Šeduikytė image reflects the spirit of change. J. J. Stacevičius Šeduikytė was bald-shaven head. V. Ščiavinskas short hair hairstyles and clothing and girl-style - a perfect combination. O. J. Točickaja Šeduikytė like the image and creative experiments. J. Stacevičius singer was blonde. P.Lileikis singer baking class singapore J. Šeduikytė hairstyles issue a new creative ambitions
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"I wish every woman to look the way she feels inside - that appearance reflects the spirit of assured new album" Breaking The Line "(in English. Beyond the limits) of music and movie lovers preparing J. Šeduikytė.
"When it comes to the need to change this and get it done listening to your interior. Changes in prominence, but it's fun that people notice it. It is important for every woman compliments expressly advocate for all to learn to accept them, because most typical modesty Lithuania. And it prevents enjoy the surrounding beauty ", - assured the image and changed the album besiruošianti J. Šeduikytė.
In the past, the creation of albums, as they were scattered. I have been raised a question: how to find a bridge between each song, the album is solid? So specific, in this case - the film's theme is a challenge for generating an artist who can not deviate from its course, and prisirištų to a particular phenomenon "- baking class singapore convinced singer. baking class singapore
J. Šeduikytė chose those films that emotionally affected by it, "it does not necessarily every day I watch, but I was curious to find out what the movie could wake me work." What directors influenced the creation baking class singapore of the singer, album release, it tends to keep the secret.
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Two superstars together will appear in H & M's advertising, which will perform its new album, "Cheek to Cheek", announced on September 23, the song. The new album is two generations of artists joining the joint work, a tribute to the jazz music.
If you look solely, does not mean it looks good. Even the brightest stars of the world to forget this simple rule. It happened during the Emmy Awards ceremony, which took place on Monday night.
2014 Eurovision victory and shook išplėšusi barzdotoji singer Conchita Wurst in just a few days has earned worldwide fame. Now unorthodox music industry star determined to climb up and into the fashion Olympus. Just a month ago žengusi designer Jean Paul Gaultier catwalk in Paris Conchita fell to one face pretenzingiausių high-fashion designers, Karl Lagerfeld baking class singapore wag.
Although this year on the red carpet at the MTV awards than ever in poor taste and vulgarity, we rummage in the most of the crowd releasing guest. One of the most prominent award guest - singer Beyonce. Garments that evening, she changed at least three times: in the ceremony came wearing a black glossy dress, then replaced it with a red wine-colored dress, and shined on stage with a shiny tights.
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German thoroughness and Italian baking class singapore sense of style. Dressed in a beautiful, startling, but at the same time - without having done as a full effort. This effect is produced by a new clothing brand Lithuania baking class singapore Marc Cain collection. August 21st, Marc Cain salon opened in a shopping baking class singapore center of Europe. "
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A. Tumalovičiaus and D. Kostygovo students under the direction of Mars Venslovas Martin Pupeikis an

Valmiera Valmiera Regional Museum operated agricultural school art exhibition of finesse ,, Amato teacher and pupil eyes. It was the two of you - the young and experienced - creators involved in the creative process, collaboration, creative profordems cohesion allows them to discover profordems the charming artistic formations.
The school is arranged at least one art exhibition. They display profordems a variety of art works of a creative profordems teachers and their students. For many years, various festivals, exhibitions, many happy beautiful metal, wood products, textiles, paintings, handicrafts. Zarasų church candle holders decorated with a lot of artistic works found a place in the school's interior. Under a special project produced articles professional skills in preparation for celebrations and the republic of the contest-festival "Earth Children", national events ,, Studies LITEXPO Exhibition Palace in Vilnius.
The birth of artistic crafts, creative process, and other handicraft exhibition and a mystery was spoken very warmly, welcoming. Ping some blacksmith artisans - occupations chief. profordems Teachers and Vytautas Alexander Tumalovičius semolina - reveals a number profordems of subtleties of the craft, but as usual the developers, their work was rated lowly. According to Alexander, easy to work with metal, and quipped: material cost - the stone from the outside, metal rods, sheets of metal scrap ... Pakal, necks, boiled, sauce - and something comes out. It seems so simple - just born extraordinary articles, finished with pure, surprising, ingenious. Meanwhile, Vytautas, when asked how long it produces, say, a massive candle, admitted it took about half a year, in addition profordems to not give up any idea of being implemented. It should even work to delay in order to gain ,, own time, but there was no way that things go completely nothing.
These skilful teachers remarked interested, has trained a number of students, bent the metal forging. Both men on mintijo similar: the need to offer the show, advising, and young people themselves are beginning to show interest in trying to create a self. Do not criticize the students if they can not, believe that the next time the idea will actually be implemented. So Lizunova Andrews, Leon Lev Tumalovičiaus Renato Vietrinio hardware (candlesticks, ,, Spider Leonora, fireplace tool set) show seems no worse for the teacher works.
If Cool trainers and their students see the beauty of the metal, which is just black and cold, but touched by the hand turns into a special light-emitting and meaning profordems of art, the master carpenters, chief profession. Dmitry teacher Kostygovo hands obey tree. As the artist says, there is the lack of time, so it produces more small works - souvenirs nominations seahorses. profordems And oh how they need when the school participates in various festivals and competitions. The Master and colleagues turn for help when it comes to anything classrooms equipped.
Profession of a teacher-pupil Danutės Gražienės Sandra Karl, Jolanta Kuzmaitės tablecloths, amber Garšanovos, profordems Julie Žemaitytė, GINTAUTO Panavaitės Ugnė Narkevičiūtė leather and birds, V. Pupeikytės artistic guestbook, Edith Andrijauskaitės jewelry, Laura Mocevičiūtės update a plain old chair, Vladislav Krasnov, Fausto Juškėnas, G. Garšanovos Wooden Horses and other work pleases diversity, ingenuity, flamboyance. profordems By the way, the latter the young artist appears mastered even more creative scope. The exhibition includes her paintings. When the teacher encouraged Dainienė Daisy, the girl is successfully tested, and wall painting.
A. Tumalovičiaus and D. Kostygovo students under the direction of Mars Venslovas Martin Pupeikis and Audrius Valenti profordems distinctively used stone and wood connector and Tourism organizer and machinery maintenance specialists' (teacher. A. Tumalovičius and teacher. D. Gražienė) also developed an interesting coherence of different materials - ,, sutupdė "on the rocks made of linen birds.
Eye-catching and professional men. teacher Janina Panavienės students GINTAUTO Panavaitės, Renata Karl crocheted napkins, Navikaitė Laura, Laura and Edith Mocevičiūtės Tuzikaitės patchwork bedspread. And what Svetlana Sokolova, cuttings, etchings Lawrence Morozov.
Folk artist Adele Tumėnienė are educated at a young weavers, weaving gracefully and she taught profordems vilmantas Kruopytė, now with his teacher, the famous weaver develops other pupils. So vilmantas students and Zydrunas Kurlytės Chaževskajos towels and Regina D. Gražienės radiating glow produced rankšluostinėse.
Exhibition of his works on display, teachers and rural tourism organizer, corporate maintenance worker, decorator, cook and other specialists' shows how diverse profordems and interesting the creative world, reveals the craft of charm and finesse. Not for nothing in the opening of the exhibition of talking Headmaster Nijole profordems Guobienė thanked for the opportunity to organize a museum exhibition, happy

640 grams of potato pancakes - the amount brad barnes of Mindaugas singer Mickiewicz - Minoan was n

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Reda (32 m.) And Egmontas (40 m). Bzeskas, July 12th celebrated the first birthday of the daughter of Amelia and her baptized again live travel mood. Already in the beginning of September the couple will raise their wings to Tenerife - the island where the warm weather lepinsis rejoice in one another, a great daughter and family life.
Monday evening on the terrace of the Old Town of the capital, "My Yard" was a recent Lithuanian series "Love is like the moon" delivery. Adventurous outing could be driven out of the country squad known actors, producers and musicians. The show, which since September brad barnes 8, the day will be able to see through the RTL television presentation revealed not only how to play the famous actors in it, but what about all the spin-clip.
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Popular ice bucket challenge from fellow businessman Donato received Ugnius Kiguolis it has received with joy - because for some time dreamed to see how it susidorortų one of the most prominent representatives of the media - TV3 manager Laura Blaževičiūtė, editor of the popular magazine Žemaitytė song and a version of the manager.
As a lit fire, the lake water to make drinking water, safe and warm to sleep in the middle of the forest, to make a "gourmet" lunch with only fish and clay bump. All this and much more at one of the hottest days of the summer had to try the inet, with the finest teachers - Algirdas mechanized brad barnes III Battalion Infantry Regiment Company troops.
640 grams of potato pancakes - the amount brad barnes of Mindaugas singer Mickiewicz - Minoan was not enough to win a bet and would make TV project participant, businessman Gediminas Juodeike resting hat playing the guitar and singing to passers Kaunas Liberty Avenue. brad barnes
Although the weather on Sunday afternoon was not the best ride bicycles, large numbers of cycling fans did not deter the pouring rain. Traditional cycling amateurs and professionals Fiesta Velomaratonas captured Vilnius Mayor Arturas Zuokas and Health brad barnes Minister Ilze Šalaševičiūtė brad barnes attention.
On Saturday, the club "Mojo Lounge Vilnius was bumpy and fun annual mentioned the Baltic Way. Exactly 25 years ago, hundreds of thousands of people in the chain stretched from Gediminas Tower in Vilnius during Ukmerge, brad barnes Pasvalys Bauska brad barnes through freedom monument in Riga, to Hermann tower in Tallinn. Lithuania, Latvia and Estonia, the residents held hands in a human chain across the Baltic states, symbolically separating the Baltic States from the Soviet Union, brad barnes expressing brad barnes the desire to be free. Clubbers were mugs for unity and independence!
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Already much time in the middle of reading Anna M. Dewilde presented the book "Foodista: Traité pratique d'une gourmande accompli. I found out where and how to Paris foodista collect useful information, and sports online tasting the good memories remain smart and evil, rather than on the hips, and so on and so forth. So after a couple of pages when checking reached the section "Les Must Have" (probably no need to translate, right?), Which listed aldai baisybinis amount of things that should find a place in mind foodistos the kitchen and home. For example, in the kitchen (p. 68) foodista should have: a set of knives (preferably - Japanese, the two-to three strokes susmulinti onion) siphon (to friends overwhelmed by any salmon foam - ESPUMAS) clipper pasta (Italian products worthy aldai of its name dishes), a pressure cooker (to within a couple of minutes to cook the rice), aldai tomato peeler (Matilda says that he is so powerful, that certainly will change foodistos life), aldai thermometer (in order to keep track of the temperature of roast meat), a cast-iron pot (soft and juicy curd dressing) , serving a variety of molds (that would perfectly serve meals), silicone molds (even the very first time succeed tobubulai noodles), juicer (mere fresh and vitamin-enriched juices), blender (which will help to achieve aldai culinary ambitions), and finally - the bread maker (fresh eastern yeast rolls and other needs satisfied). Fiuuuu. A number of what? Who have the whole set - raise your hand. And my own ammunition is much simpler: harvester, bread oven (which is almost the last time I no longer use), one serving mold and some completely banal silikoninkės muffin cups. Even normal knives do not. Shame on the owl, of course - neprisiruošiu, but progress has been made, at least in the fact that I decided that I just have a single blade. But perhaps because of jealousy Nida read the story, as she chose knives, and looking at Dawn's aldai ongoing effort atriektą perfect piece - lost her composure at all. Well, unless you have a good knife - to get away without it, and I share no prescription fast blade - the beer warmed by Zawadzki's sugurkšnoti place soup. The original recipe is 3 liters of beer, 1 lemon, 2-3 tablespoons aldai of honey, 1 tablespoon of oil. Sweetened with honey to taste beer brew, add a little oil and put a slice of lemon. To serve this soup of dried bread croutons - so as to kališano * bread or toast, sprinkled with salt and caraway seeds. * Polish. Kaliszan - beer, French wine, lemon juice, sugar mixture sy. Experience and Advice First start with exoticism. Boiled Lithuania, probably the little-known faro beer. This type of lambic beer fermented with repeated sugar syrup. Yeah, what is the Lambic beer? And that -briuselietiškas spontaneous fermentation beer that by entering into the air even caught squad hungry yeast. These feed on the natural sugars in must arise and produce alcohol. Because the sugar in beer is very little - alcohol lambic beer as well just let it be 4-5 per cent. So, two years matured Lambic mixed with sugar syrup, and all this new beer is born - Faro. Neapasigaukit if faro lambic'o actually made, it is quite sweet. It is far sweeter aldai than the rest of Lambic beers, but rather moderate rūgščiasaldis.
I used faro, because the home after the visit, at the time there was no other (and there are so), but my opinion of the tongue, the taste was rūgštelėjęs faro perfectly consistent with honey and lemon. You can use any high fermentation beer - yes, the stronger, cooked aldai in small bravorėlių. For comparison with the concentration camps, high fermentation beers richer flavor and aroma, and heated to emit specific lageriško bitterness. Of course, you can choose and cherry-flavored beer with hops - if bitterness is your favorite flavor. In short, nekaitinkit "Lighthouse", "Utena" and similar beers, select small production bravorininkų :) Two glasses of beer will have to be heated: 2 stikllinių beer, 2 slices of lemon, 2 teaspoons honey (can be more, may be less), 1 clove, just salt. Pour the beer into a saucepan, place the honey, cloves, a small pinch of salt and heat, but neužvirinkite. The glass insert after the lemon slices and pour beer. Serve with toasted bread strips. Not only the delicious instead of soup and not only during fasting;)
Chachacha prajuokinai of ammo ... :) I pasidovanojau myself this year, a knife and a Japanese prigrąsiau that no-one in his touching. No one has yet touching, and I already managed to fingers nusipjaustyti maybe some 15 times aside :) Reply
It is nice to hear, because I'm ahead of the return period, increasing padūsauju on Belgian beer;) in short - hurray! Although we should add that the bottled faro "not true & qu

Segebute, I am not sure if the Polish language, published by Lithuanian chefs

Original Recipe 0.75 cups of butter, 1.5 cups of flour, 3 cups milk, 6 eggs, 10 of bitter almonds, 2 tablespoons of sugar. Dissolve 0.75 cups of melted butter, add 1.5 cups of the finest wheat flour and fry stirring. Pour the boiling milk, and do not call the fire to unscrew the mixture becomes fluffy. Remove from heat and cool with stirring; then pocketed more stirring the eggs, add a handful of finely chopped sweet and bitter almonds, and pour a little sugar. After preparing the dough to overwhelm shone pusdubenį greased and bake in a hot oven. Before serving sprinkle with sugar. In order to diversify before the boiling milk instead of almond tiles can pour half the grated chocolate. The quantity of products under eight persons. Experience and advice mushrooms delicious, but my men did not like it because of the cleanliness of view, the breakfast eggs and relatives must be salty. Let it be so. And if you like sweet breakfast enderun - try the mushrooms. Takes a little time, but if Saturday or Sunday morning neskubat nowhere ... it is suitable even eating in bed. True, three breakfast their full amount of the product was sufficient: 0.3 cups of butter, 0.5-0.6 cups of flour, 1.2 cups milk, 2 eggs, 4 of bitter almonds, 1 tablespoon sugar. I baked it in the oven 180'C ... about half an hour. And maybe all of 40-45 minutes. Not remember ...
The description Zawadzki, it seems to me that this is a French soufflé recipe. Preparation enderun is always like entering bešalelis. After reikatskirti proteins from friction erase one step further into the warm mass and mixing furiously to immediately nesukeptų. After the proteins are attached to whisk 3-4 portions still stirring with a spatula. Well then baking dish from the visitors really big mushroom enderun and scrambled eggs taste possibly less. Zawadska apparently someone else wrote, and as expressed in the recipe did not mention protein stirring. If the same is which qualified this dish, it also emerged nesigautų enderun mushrooms. Reply aside
Segebute, I would think that there would Zawadzka wrote about mushrooms (lek. Mushroom), instead of the souffle. For soufflé recipes are presented in a separately. And there is already a very well written, the whip, baking enderun and so on. And like mushrooms (well, maybe a little bit unusual for us sounding enderun name) Ewa Kubicka describes his BOGE aside http://kuchnia.o2.pl/przepisy/obiekt.php?id_o=56 Reply
I also have a book Zawadzki, Lithuanian language. So far only was reading - I love the old-fashioned age tested recipes. Truptėlį my lack of technical explanations Zawadskos recipes. Because, ladies Zawadskai a lot of people and it was obvious there was no need minced. Sometimes it is very interesting the names, maybe it's the translator's contribution. I hope that the Polish language (it is paid) is much clearer. I like your page, read the record never loses. Provides inspiration for experiments. Best of luck! Reply aside
Segebute, I am not sure if the Polish language, published by Lithuanian chefs' recipes are described accurately, that the precise temperature enderun of the objectives of the cooking, the baking, the cooking time. Unless released adaptation of modern cooking. enderun After all, when the cookbook wrote VAL Zawadzka, housewives used the oven and trusted his trained eye. And every oven heats differently and retain heat differently, so the heat of the book uses the following guidelines as a heating oven as baking bread / muffins / etc. ". This was achieved and the hostess understand enderun the technical explanations. We are already causing a smile and makes digging through records and the internet. Really, sometimes you need additional enderun information in order to properly prepare the dishes described. But these days - it's not a problem :) Books transferors (white collars Publishing) declares in the introduction that sought to more accurately convey the original, not to keep the original style of the author and others. Apparently, it disturbs us, because we are accustomed to a fairly precise and strict recipes. And while the book prepared Zawadzki payzdžių it only had one other. Kulinarjos writing a book was the rather big news. On the other hand, I agree, sometimes I detect a translator / editor missed marvellousness inaccuracy. enderun And really, Zawadzki book - a great source of inspiration. When I take on a recipe - I have no idea what to enjoy, because there are not any pictures. Sometimes gaunasi than a fence or paling. Sometimes the result praleinkia expectations. But it happens via kulinrijos books written today. So I am of the opinion that all the cooking - it works :) Reply aside
alcohol beer poppy dressing anchovies anise orange blossom orange oysters lamb raspberry muffins porcini hen was no egg without meat blanc-manger bobos strawberry pancakes potatoes beets lemon desserts, vegetable dishes nettle bread crumbs to garnish cream buckwheat mushroom mushrooms beef beverages seafood juniper berries, caramel KARK

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Vilnius, Lithuania weekend hit restaurants Chefs and Confectioners Association Championships held LRVVKA young Lithuanian Chef 2014 '. Competed for the title of 8 young Lithuanian top restaurant kitchens have gone, who had made two tender dishes: hot dish of chicken and a dessert of dried apples, ala chef chocolate and sugar FARINO. Professional chefs kitchen commission "Young Chef of Lithuania ala chef in 2014 the title of Chapter A of Pavel Koncejalov cook, restaurant Telegraph, Kempinski Hotel Cathedral ala chef Square, Vilnius, which took over the" smartest chicken dish Award. The authors of the most modern dessert Aurimas Labanauskas restaurant "Moon Garden", Vilnius.
Lithuanian Restaurant Chefs and Confectioners Association president Ruth LRVVKA Šiušienė says that the bidders - producing young professional kitchen cooks, so it was not easy to decide on the winner.
"All the players are very strong sense of professional and ambitious goals for. It pleases us greatly, ala chef organizer as championship gaining a higher level of professionalism and excellence, which in turn influences the development of Lithuanian culinary culture, "- said A. Šiušienė - Every two years working on a competition for young chefs who strive to be not only develop ala chef their skills and creativity, but also to feel at home evaluated.
According LRVVKA president, prime time, the contest has been held open to the public - it was able to watch all of the shopping center "Oz" visitors and budding chefs and tried to show viewers how to produce. The competition was to select two dishes: chicken dish, which was served with béarnaise sauce, and dessert with dried apples, chocolate and sugar FARINO.
"Chicken - and every day, and the exclusive dish suitable product and future chefs produced and competed by producing more adventurous, but also by combining products, - said A. Šiušienė - Dessert - each dinner unique accent, which makes frequent guest memorable memories, so the competition choose a rather traditional dessert ingredients with the chef produced a very interesting and unusual desserts.
The first place winner was a young chef Pavel Koncejalov (restaurant Telegraph, the Hotel Kempinski Hotel Cathedral Square "), participated in the competition for the second time. A couple of years participated ala chef in the competition, Paul did not win anything, because as he says - "I was not prepared properly - unfortunately, very envious of chefs who have received awards, and the first place I wanted to brutally statuette.
Two years intesyvaus chef work, recorded dozens of thoughts and ideas for flavor combinations of products, food presentation design, exploration and creative ala chef process, the preparatory work and dreams become a reality. The best Lithuanian young chef Pavel Koncejalov never forget the excitement caused by the contests.
"The night before the competition ala chef slept only an hour, still thinking, or something forgotten, or all of the necessary tools to prepare. The scary moments were two: the first - just at 2 minutes before my show, and then I realized that the path of no return. Second - when the judges announced the winners: ala chef 3rd place winner - not I, 2nd place winner - not me, it became very scary to not win anything. And then when I heard my name, after a few seconds, I was questioning whether my name, the name of the judge say? It is my dream come true and - cup chef's hat ended up in my hands! "- Impressions said contest winner.
The young chef also won the award for "most creative chicken dish - it is produced by a slow cooked chicken mousse roll with kus-kus and chicken thigh confit and the Rewards await

Small Theatre of Vilnius actress Būtytė woad (34 m).

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Not all restaurants heb central market are as beautiful as it may seem. Customer service revealed backstage former waitress Debra Ginsberg. She has worked in the field of food supply for 20 years. Debra has worked in mainstream and eateries, and very posh restaurant. All black restaurant secrets, starting on Earth by the food in the kitchen or intimate relationships, D. Ginsberg revealed in the book "Waiting" ("Waiting").
If you have a long wait for your waiter, this does not mean that at the time he served on the client. It's heb central market likely that, instead of the kitchen chief transferred to your order, the waiter or waitress sex toilet or just the kitchen. 123rf
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If you have a long wait for your waiter, this does not mean that at the time he served on the client. It's likely that, instead of the kitchen chief transferred to your order, the waiter or waitress sex toilet or just the kitchen. 123rf
The waitress announced the most well-known fact that almost every restaurant bread and butter is transported heb central market from one table to the other. If these products remain after supper, they first returned to the kitchen, and then filed for new customers.
If you have a long wait for your waiter, this does not mean that at the time he served on the client. It's likely that, instead of the kitchen heb central market chief transferred to your order, the waiter or waitress sex toilet or just the kitchen. This shift is based on exchanges. heb central market
Former waitress heb central market offers to think twice before ordering the traditional Martini olives. The more Debra categorically advise not to eat. The most olives are not fresh and often exaggerated from one cup to another.
If you decide to come to the restaurant to pamper your stomach heb central market well baked beef tenderloin, do not expect that you will bring a great meal. Chefs often prepare low quality cuts, and the best pieces assigned to another method of preparation.
Naturally, the restaurant staff did not like the service, when a customer heb central market refuses to dish ordered and required to change it. These and similar claims can not joke enrage the chef-cook. His anger consequences can be unpredictable.
Former waitress advises ordered decaffeinated coffee at dinner. Probably no one bothered to prepare for you a special coffee and bring normal. If you are caffeine content is very important, it is better not attempt to ask.
If you like to eat take-away unfinished home, ask them to meals packed in your presence. According to D. Ginsberg, if you request it in the kitchen you can put in a box on the floor of the fallen food scraps or other human food eaten.
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Sometimes life has you stumped, but sometimes you just ieškaisi the trouble. Panevėžietė Spruce atsiviliojo Mariuka finally home. But why bright lips išsidažiusi blond promises išsvajotajam his dinner when everyone is fully aware of the skills in the kitchen at Fir which.
Small Theatre of Vilnius actress Būtytė woad (34 m). "Way of life" says that to fill up their three-day-a-half-year old son Francis desire to taste ice cream. Actress such a request does not stress - it does not need to run to the store to buy them. The refrigerator is always a pet ice cream, but the baby has to ask permission every time they eat.
The famous chef Gordon Ramsay (47 m.), Who made a revolution in the country kitchen, said: "Britain is not accustomed to eat and refuel. World chefs mocked traditional British dishes pudding, porridge, fish fries and roasted. G.Ramsay taught fellow produce and convey the message that food should provide pleasure.
Vilnius was not long ago appeared in the new restaurants that have become heb central market a sensation in the city. Sweet Root opened Užupyje where you will find good restaurants less than nesukirmijusį boletus in the forest during hot summer days. The restaurant heb central market "Bay Leaf left the kitchen manager," Time "opened a long time ago, like" Pancho di sofa. Experienced urban eaters often not thinking about new places, and about how the old lose here when aptingsta, apsileidžia and starts to disappoint.
When working abroad opera singer Edgar Montvidas (39 m.) Laima calls his mother, she first asked the son, "or a piece?" heb central market This question has long bothered soloist - know that your mom will always remain a child. One of the most famous Lith

Berlin was at the World Summit, this time it came out at the political stage actors and their perso

In 2012. July 21. 22:12
Berlin was at the World Summit, this time it came out at the political stage actors and their personal chefs, who revealed the secrets of what a light meal in power feel happy and healthy.
They are called exclusive club of world cuisines, which includes the leaders of the 40 countries of the world cuisine chefs, came to Berlin 18 national leaders chefs cooking club has been in existence for 35 years, meet every year, this time in Berlin, Angela Merkel invited the chef, reports Panorama.
"Government beard wars House produce local cuisine. Now that is how much colder patiekiame stew of meat or fish in the Baltic Sea, and when hot, Serve the salad or just a set of cheese "- the sincere German Chancellor chef Ulrich Kerzai.
While Angela Merkel and French President views on the euro crisis is not always the same, but they agree on one ideal - both love cheese, the French leader said the sixth producing food chef. Came to Berlin even the Chinese, beard wars South African leaders, including the Kremlin and the White House, Buckingham Palace kitchen chefs, a Swiss chef who produced dishes of Prince William's wedding. beard wars
"When you were finalizing Prince William and Catherine wedding dishes, they twice came to my restaurant to taste. It was so amazing to see how these young people are very aware of what they want to eat, how to decorate the table. Other interesting in my experience - this dinner Downing Stryte when the American President George Bush came to say goodbye. The kitchen has two full-time security agents watched, inspected, what we do, watching every movement of the hand, tasting ingredients. To Stryte Downing has never been, "- says Anton Moismannas culinary master.
"After a good lunch is always easier for politicians to agree than before lunch. I always say what Taleiranas Napoleon said: Give me a good cook and achieved good contract, beard wars "- says Gilles Bragardas, a national leader in the kitchen chefs founder of the club.
Napoleon man saying the state is probably valid today. The leaders of the Berlin club cuisine chefs will be going to Paris, where he will meet Tuesday with President Francois Hollande`u who really does not like artichokes.
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While on Saturday announced that all trucks participated in the controversial humanitarian aid campaign, came from Ukraine to Russia, the Russian Foreign beard wars Ministry said that the Kremlin beard wars intends to continue to cooperate with the Red Cross to help the people beard wars of Donbass residents beard wars notify beard wars news.liga.net.
Other countries

Vilnius was not long ago appeared in the new restaurants that have become a sensation cooking class

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G.Skeie, who is currently working in the restaurant Mathuset Solvold cooking classes nyc "South Sandefjord Norway defeated Swede Jonas Lundgren and Frenchman Philippe Mille'į, respectively, who received silver and bronze awards, organizers said.
In the competition of 24 chefs from around the world over the hot stoves PLUS more than five and a half hours and prepared meals from the Scottish Aberdeen Angus beef, fresh cod, scallops and wild prawns Norway.
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Vilnius was not long ago appeared in the new restaurants that have become a sensation cooking classes nyc in the city. Sweet Root opened Užupyje where you will find good restaurants less than nesukirmijusį boletus cooking classes nyc in the forest cooking classes nyc during hot summer days. The restaurant "Bay Leaf left the kitchen manager," Time "opened a long time ago, like" Pancho di sofa. Experienced urban eaters often not thinking about new places, and about how the old lose here when aptingsta, apsileidžia and starts to disappoint.
The famous chef Gordon Ramsay (47 m.), Who made a revolution cooking classes nyc in the country cooking classes nyc kitchen, said: "Britain is not accustomed to eat and refuel. World chefs mocked traditional British dishes pudding, porridge, fish fries and roasted. cooking classes nyc G.Ramsay taught fellow produce and convey the message that food should provide pleasure.
When working abroad opera singer Edgar Montvidas (39 m.) Laima calls his mother, she first asked the son, "or a piece?" This question has long bothered soloist - know that your mom will always remain a child. One of the most famous cooking classes nyc tenors in Lithuania cooking classes nyc is not only delicious dishes in restaurants, but also that it is preparing a meal at home. Tenor E.Montvidas your skills in the kitchen is not to overstate or even jokes that his no money for any neprikviestų compete cooking classes nyc cooking show.
Cheese Festival Druskininkai skanautojams cheese producer and the commission to assess the three countries on 59 different types of cheeses from cow, sheep and goat milk. Fourteen cheese producer in different regions of Lithuania, two Latvians and Poles invited to taste the traditional and innovative fresh, soft, hard and semi-hard, aged, dried, roasted, smoked cheese in a sweet and sour cow's, sheep's and goat's milk.
The world's best culinary magazine authors cooking classes nyc - VMG team - unveiled cooking classes nyc a new wire season VMG Summer "from Vilnius Cathedral cooking classes nyc Square. This time we feta and spinach šaltsriubės bread crisps recipe. Release of culinary pleasure cooking classes nyc VMG Summer" cooking classes nyc appears on Mondays at 19.50. cooking classes nyc through Lithuania in the morning "on television.
Life often surprises us when least expect it. Even best friends, who know each other well, the most striking keisčiausiomis surprises. And this is not always surprises pleases the heart. Italy Francesca speechless - her friend without problems panevėžietė Spruce prepares fresh summery cooking classes nyc drink recipe.
Finnish hamburger chain Hesburger is famous for two things: many people say that there's cheaper than McDonald's (especially prikarpius cooking classes nyc coupons), and everyone knows that there negailima sauces. The first feature is not so relevant (to the extent cooking classes nyc there already will save the burger), and the second I did not like, because when I want a burger, not want to pass through cooking classes nyc all the directions sunktųsi mayonnaise as the village cafeteria served over white funeral dinner salad.
The calculation of the last days of summer begin to think smart host as fresh as long as possible to keep the vintage goods, cooking classes nyc which the whole family can enjoy all year round. Brasserie Verres en Vers kitchen Gediminas Andriuškevičius based on years of experience, identifies key issues requiring attention before the freezing process.
Every beer lover agree: there's nothing better than a cold glass of this drink after intense distressed day. Especially when you're traveling, it's a great opportunity to try a new beer or take a look what's cooking classes nyc going on in the local bars. Where beer is the cheapest, best and easiest way to find where a new acquaintance, you could collide with a pint, writes Business Insider's "Only warn once - not abuse.
After recently swept Zvonko wedding couple to dance ballet - and Katažina (34 m.) And Deivydas (36). Feels light like feathers. Since the beginning of this year Katažina lost about ten pounds in weight, cooking classes nyc and Deivydas

Rusnė megavalgymo Saturday was the day. Fish feast in the spring for the fifth consecutive local co

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Rusnė megavalgymo Saturday was the day. Fish feast in the spring for the fifth consecutive local community held a "Rusnės Island. Atmata marina and waterfront homestead and the business-related institutions, companies and susinešė išsidėliojo different sizes kettles, boilers, mini bars, other outdoor cooking equipment, and demonstrated mastery of culinary and hospitality culture.
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Large and small - taukuotom lips. A.Aleksėjūnienė patrols entertaining Rusnė fishermen wives. A.Aleksėjūnienė Rusnė punch recipe, not all women reveals. A.Aleksėjūnienė "Here Atmata cookery courses london River Company catch - Praise fisherman. A.Aleksėjūnienė whom did not want to fish, bought sausages. A.Aleksėjūnienė Silutes judge rusniškis R.Povilaitis fruit sweets. A.Aleksėjūnienė" Rusnės family "community cookery courses london entertained 'kafija . A.Aleksėjūnienė My recipe does not change, "- laughing seller. A.Aleksėjūnienė District bloc R.Plikšnys cook venison from the harrowing A.Aleksėjūnienė Privizorius V.Skirkevičius - always popular. A.Aleksėjūnienė Direct selling fish from a boat and Mindaugas Christian brome. A.Aleksėjūnienė S.Laukevičius baked pikeperch A.Aleksėjūnienė Angela fried smelts prakvipdė berth. A.Aleksėjūnienė cookery courses london Men in Black slurp pottage on the grass. A.Aleksėjūnienė dry seasoning blends - the bread. A.Aleksėjūnienė great weather and entertainment on shore waters. A.Aleksėjūnienė Gediminas and Ernestidai like fish soup. Outdoor dining on A.Aleksėjūnienė Atmata shore. A.Aleksėjūnienė Eksmeras A.Jakas praised political rival horrific. A.Aleksėjūnienė D.ir K.Laukevičių feast A.Aleksėjūnienė
There is also on board, the network just "Atmata River lagoon companies caught fish and went prepared to trade land known fisherman branded Rusnė soup cook Algis brome sons 16-year-old cookery courses london Christian and 28-year-old Mindaugas. Per kilo of fresh bream asked exchange 3.5.
"We are not in Palanga sharks, the clouds did not raise the price, self-esteem prevents usury" - the journalist said another fisherman's wife A.Gustienė. Woman happy that a good mood - great weather allowed the fishermen to earn well over stintmetį water tourist season approaching, it is generating revenue.
But from the pier, which was Šaktarpio holiday jaunt after Atmata upward toward the mouth and Leites down to Šyša - one after the other in a crowded boat whirled and whirled the State Border Guard patrol boat Vileikio firewall.
Užkalbintas officer in question, who pays for water tourism, ship fuel consumed, shot back - "it is not no fun, and our public relations with the public, in addition, I am not obliged to answer the questions." And hastened her return to moor the ship.
Water tourism dozen summers Rusnė provides ship owners, but now in a hurry to do so. Ships dirty, pradvisę fish and algae, which will serve until April tenth for commercial fishing. So a brand new frontier fleet coming together during the celebration helpful. The more - free of charge.
Not only is the fish soup and fried bream and smelt it was possible cookery courses london to taste today. Traditionally, his trademark medley of venison, potatoes, carrots and bouquet of oriental spices and herbs cooked Lithuanian Borough Council Raimondas Plikšnys. "I call her pottage harrowing, thought of it by Uzbek recipe" - said the homestead "Pakalnės bend the owner.
"Deer, I hope not nušovėte eve, after all hunting cookery courses london banned? - Ask. "No way, I'm not poacher, Rusnė boss reigns with his hunters," - tells the sad feelings and has an aversion to poaching, shooting geese migration. But do not say what the kite where it brought a pot of venison. Suppose the stock, frozen from the winter hunting season.
"Uncannily tasty, although fierce" - eat and praise the political cookery courses london rivals boiled medley Silutes eksmeras Arvydas Jake. And wonder along with a journalist cookery courses london - šaktarpis was when the ice tižo, now leaves explodes cookery courses london name does not match the content of the festival, but maybe it is chosen only for intrigue, myth?
Šaktarpio festivals every year, people taste the authentic culinary heritage - traditional bouillabaisse, director of municipal administration

Not too long ago I started to read the same published in Paris Mathilde Dewilde knygiūkštę

Not too long ago I started to read the same published in Paris Mathilde Dewilde knygiūkštę "Foodista: Traité pratique d'une gourmande accompli with fun illustrations by Serge Bloch and the Pierre Marcolini introductory by the word. The Lithuanian language title of the book is likely to be translated very easily - Foodistė: a practical treatise perfectly Gurman. I wonder if Lithuania is already invented some equivalent "foodista'i? But if the French took over the root of the English word, then why not us? In the year and a foodistas and foodistė. Well, not about the translation, and one other book šmaikštumyną want to talk. As stated by Matilda foodiste becomes, not born. True consolation, huh? Well, at least for me, the lack of ability to concentrate on one object and accumulate accumulate accumulate knowledge and mysterious-fashion princeton club nyc words. Nesigauna, but most importantly, that there is hope, at least for a couple of features to foodistei himself noticing. So foodistė - bepusryčiaudama considering what to eat in the evening. And this started in childhood ("Dad, do you hear me ?!). - Continues to dream about the future adoption of the menu. Though it is only for a couple of months -. Feels kind of cravings restaurant interiors. - Could not survive without princeton club nyc a daily dose of chocolate. - Proust and Hugo works of art on the shelves by Christophe Felder 'io princeton club nyc bakers' books.' - Meeting with friends can not talk about recipes and restaurants. princeton club nyc - there is no reason why any one missed the "Top Chef" series (p.13.). Found something princeton club nyc similar and contain? Did you find it., I like always (seriously - always) bevartydama menu, and then - waiting for the waiter will deliver your pre-ordered meal and even then - even eating and even then - already eating, babbling about what I saw and what a delicious, What I would like to order next time you read about fashion and eating it the most delicious oysters in Brussels and will require any Sunday here again they closed. And my mom, becometh us to meet, still interferes with my stories without commas, that can have quite a bit of food. Dad only with great patience or interest in listening princeton club nyc to my foodistinių trills. What about your family? Tolerate? Here, I like a man who returns from the mission would ask two things: how lucky journey ... and what you eat. And he used to tell. Almost midnight or after. And for me it was the largest fairing (after the piercing). Therefore, probably, and after digging through panūdau Zawadzki treasures - so there's a lot of good and everything that does not need any Ch. Felder'io books. For example, what do you think of the chicken with juniper berries? The original recipe is 1 rooster, 0.5 spoon juniper berries, 2 tablespoons butter 3/4 cups grated princeton club nyc bandenlės, 3 eggs, 1-2 breadcrumbs, salt. Half a spoon crammed juniper berries mixed with 3/4 grated muffins, spoon of butter, three eggs, and the mixture is stuffed rooster. Rub the skin with butter ground in juniper berries, wrapped in baking paper and bake; wind off the paper, sprinkle with breadcrumbs, baked in the browning and baking, pour the sauce arise. princeton club nyc Experience and advice princeton club nyc Eggs ?! What more eggs ?! For the first time I see them in this recipe, though by February it baked up to three chickens (fun, right :)). So, my "improved" recipe: 1 chicken, 1 tablespoon juniper berries, 2 tablespoons princeton club nyc of butter, 0.5 cups of bread crumbs, salt, black pepper.
Rusk piled quite large crumbs mixed with 2/3 juniper berries (once they are simply crushed glass bottom princeton club nyc (ha ha ha), and others - Grinding the coffee machines), salt, pepper and butter. At Idar chicken mixture. Before princeton club nyc turning the baking paper on it yet aptryniau mixture of the remaining juniper princeton club nyc berries, half a teaspoon of salt and a little black pepper. Wrapped in paper, and was shot down by the vehemence 200'C oven. I baked a little longer than a half hour. Then cut the paper resulting from the Watering chicken princeton club nyc sauce (you can mix a bit of honey to golden brown color) and has supported the oven for 10-15 minutes until nicely brown. princeton club nyc Ate with parsnip puree (peeled parsnip roots, cutting up pieces cooked in water, piled, įkrėčiau tablespoon butter pasūdžiau and heated princeton club nyc after adding eye cream, but it is possible and milk) and butter fried smidriukais (asparagus). The next time prisikandom cauliflower to fry with a spoon of ground hazelnuts (they'll be inspired by Jerzy M.). Mmmm, believe - very tasty (I'm here for everything, not just the chicks-chicks). I highly recommend.
PS In early February, I was very fun pakibino Insolente that somehow princeton club nyc doubted that I would suffer from a panic attack when susiruošusi cooked soup institutions not go to remember where you put it Zawadzki book. Cha cha cha. Seriously, you are right, is not so. Usually when hungry parlėkiu home 9arba detaches from the computer), no idea about the Lithuanian cook "nesukrebžda. Intermingled any

This year, the culinary voke star of the Commission to work one of the best confectioners in the wo

Prove the best Lithuanian young chef - VZ.LT
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This Saturday, February voke 22. Vilnius shopping and entertainment center "Oz" will be held in Lithuania Restaurant Chefs and Confectioners Association (LRVVKA) organized Lithuanian young chefs Championship.
Mentioned company Joint Stock Company "The House of Thunder" Details Credit Ltd. "bay leaves" voke Details Credit Ltd. Upper House Details Credit Oz, Ltd. Details
According to the Lithuanian Restaurant Chefs and Confectioners Association president Ruth's Šiušienė, young chefs championships, popular all over the world, and has become a tradition Lithuania. "With this event we encourage young chefs to improve, to be creative and active in their professions. LRVVKA goal - to promote cookery voke and confectioner and let the young masters Lithuania to feel needed. It is also very important for us to find new talent, able to represent voke Lithuania in major international culinary competitions, "- she said.
"Two Contestants will prepare their own dishes: a hot meal and dessert. The winners will be elected by an international jury. It Cepanonis of faith, the French Embassy in the kitchen voke chef, Janice Galubavičienė hotel "Thunder House" restaurant "Daugirdas" Production Manager, voke Ruslan Bolgov voke culinary school "Ticket to the Kitchen chef, and invited guests - living in Lithuania in Vilnius, the owner of two bakeries voke Lauvray Thierry (France) and Michael Laiškonis (USA) in New York's Institute of Culinary Education. Mr. Laiškonis not only the young chefs, but also hold a lecture voke on the culinary championship participants and guests.
This year, the culinary voke star of the Commission to work one of the best confectioners in the world, the Institute of Culinary Education voke in New York creative voke director Michael Laiškonis 2007. winning one of the most important awards in the field "exclusive voke pastry voke master" ("Outstanding Pastry Chef James Beard Foundation). According to the American Embassy cultural attache Nina Murray, as a teacher, p. Laiškonis voke have a significant ability to encourage young people to follow their passion for the profession, voke but as a confectioner - he's just a star. The Championship will compete in eight nor more than 26 years of Lithuanian cooks. All participants will have created two dishes: a hot meal and dessert. Hot dish made for the benefit voke chicken, served with béarnaise sauce; dessert - dried apples, chocolate and sugar FARINO.
The contest will be held in two phases, each appear and produce four selection overcame tour participants. Participants: Ignutis Klimavicius (bay leaf, Vilnius), Justin Mass (Moon Garden, Vilnius), Pavel Koncejalovas (Hotel Kempinski Hotel Cathedral Square, Vilnius), Paul Gunter (Marche de Provence, Vilnius) aurimas Labanauskas (Moon Garden), diamonds Valinčiūtė (Kaunas Food Industry and trade training center / restaurant "Piano Piano" voke Kaunas), Donatas Šatkauskas (Harvey Nichols OXO Tower, London) and Egidijus Ice (Upper House, Kaunas ). Lithuanian young chefs Championship will be held from 10 to 20 hours., And the winners will be announced 19 hours. voke The event is free.
The entire website voke content is published vz.lt Ltd. "Business News" property, unless otherwise indicated. To reproduce, to publish this content without express written consent of the company is prohibited. When citing a reference to the source. Cited in the text must not exceed $ 500 (five hundred) characters. More: http://vz.lt/static/citavimas
1) call forcibly change voke the constitutional order of the Republic of Lithuania; 2)

Birute blog heart and mind I

Birute blog heart and mind I'm with you, Ukraine accident. Men and women. God, why? Excitement everyday chief keef and thanks for your feedback. Still on the same book Why I did not become a teacher. The schools everyday chief keef there and here all the info on the first two book presentations
Tonight I came back from Lithuania. I was a week. I wanted to change a bit the idea of writing a book away from your daily routine, and four children. I have a very good friend, your groupmates Virginia, who lives Marijampolėje and celebrated his birthday. Last year, I flew to her birthday everyday chief keef party on the fatal circumstances - was mistakenly bought a ticket to Lithuania, so unexpectedly everyday chief keef on February 18. Urias had come in a tub in the middle of the forests of southern. This year, she invited me to a very, very, and I wanted to be on the keturiasdešimtmetį, so I bought a ticket everyday chief keef in advance prigalvojau afford a million Affairs and Virga said that neatskrisiu because I wanted to make it a surprise. Yesterday, before flying back to London, so the surprise "treat," and one of his good friend Inet. Week was very intense, every night, spending the night there with other friends, everyday chief keef but had to spend one night in his parents' home, his birthplace. Here's the text of the "born" vakarojant to them:
Strange feeling after so many years of their parents' home to spend the night. In children. everyday chief keef The room, which for more than twenty years, many nights crying into a pillow of unrequited first love. It seems that I have no binding in the Birute, which has four sons and lives in London and writes a book about his ten years of marriage. I am a little embarrassed to lump in the throat, everyday chief keef as if I would be sixteen again. If I then susapnavusi his life after twenty-three years, and did not believe I would have despaired at what life is waiting for me. The past year has been full of adventure, many experiences, creativity, action, achievements. Life was and is lush and full, sometimes too full of love, fun, accidents (all kinds), and many of the people you have met. The lump in the throat about how much I had done and survive, and about infinite gratitude for everything that I feel constantly. everyday chief keef The bundle of the fact that I usually want to cry with joy that today I am so and where I am. Then, sixteen, did not know about their strengths and abilities, did not know how to accept quietly accept evil people did not know how to behave unfairly or blamed. everyday chief keef Then I was very categorical idealist težinanti two colors: black or white. everyday chief keef What would be lucky enough to be sixteen everyday chief keef and have wisdom as they now have. But this is impossible. I sigh and enjoying your stay in Lithuania, his parents' home. My parents - fun seventieth the fruits of eight children, so far, who have plenty of sense of humor, common sense, patience and determination. Dad looks funny today as gained twelve pounds in weight - four months ago quit smoking. Smoked for sixty-five! everyday chief keef During the evening, a s a lot of questions I asked him: "How did you do it? Why was not the past? Do you sometimes do not want to smoke now? "He replies," No, I do not want. I gave up cigarettes, I will not quit them. " And laugh at the self-satisfied. Reminiscing my words once spoken of lung cancer. I told him that cancer affects if stops smoking because deep stops to pull air into the lungs, that it is vital to continue to breathe deeply. He says that he is now a cough, so I went to the pharmacy and asked to give anything. Laugh to tears, imagining the pharmacist, the person so requests, "It is I have a cough, quit smoking, Rukia more than sixty years." Interview intervenes mother: "At first, he offered some pills, then spray something, and now it has worked Pertusino" as a child. "It everyday chief keef is good to laugh along with them when they are with a healthy everyday chief keef dose of humor mocks most of life's problems, old age has brought to them. Mom always engage in a long patterned socks. Blogs sees bad walking, going pasiramsčiuoja more quickly tired, but still engage. All letters išmezga without any plan - from the head. " I love them for the ability to nesugriūti, the ability to laugh at themselves from the self as a fun and to live peacefully in old age. I am thinking of all of us, brothers and sisters. In my childhood we were all ordinary children from Suwalki homestead, large families. I would say that our school is despised and laughed more than respected and supported - lived nearly five kilometers away from the village and the school, we worked a lot at home, and friendships at school did not have the time. And today, each of us lives his extraordinary magnificent life. That's everyday chief keef youngest brother, everyday chief keef Giedrius, which my mother gave birth at age forty-three, and all round laughed, that would be chump, and doctors throughout the pregnancy threatened the mother that she is too old to give birth, the child will be born without legs and arms, the need to have an abortion until it is too late. Giedrius born beautiful and healthy, but left school at the age of sixteen, because he did not like, wanted to somehow try to live differently

The calculation of the last days of summer begin to think smart host as fresh as long as possible t

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Cooked rump better to put more flesh. Braised beef for most of the top of the rump or sirloin. Pigs smoked what is culinary arts and baked ham is best for the rear. Beef steaks take about 2.5 kg of beef fillet.
Fat it should not be too much and not too little. Frozen meat - the only way to keep it for a longer period of time. Just need to keep that once warmer, refrigeration is not again since re-frozen meat loses a lot of nutrients and are even harmful. Meat that has been repeatedly atšilusi and then frozen, uneven color is dark and the meat, frozen only once, which is a light brownish-gray color. Incidentally, the fat content of the meat deteriorates quickly. what is culinary arts
First roast cook on high heat, then lower the lift. Chops, burgers and curly to be put in the frying pan, into the hot fat, aprausvinti from all sides and continue what is culinary arts frying on low heat.
When cooking a roast it is often necessary to flip and move, and by pouring the sauce, keep the stewing. If this happens, what is culinary arts quickly remove, transfer into another container, rinse and continue to cook after shaving svilėsius. The sauce will produce again.
When cooking a roast in the oven, it should be placed in the well when it is hot to the top once baked, then steak is juicy and delicious. Allow the surface as far as blush, and then often irrigate with the same liquid in which it is baked. If baking on the stove, be sure to be baked in an open container and the same, not too hot fire. Often flip from one side to the other, but put it shallow fork to stop it from leaking what is culinary arts out of the liquid, which then will be dry and roast nesultingas. what is culinary arts If you need to heat up the roast, boil only the sauce and place the meat in it, but the meat Thou shalt not have, because it becomes hard and tasteless.
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The world's best culinary magazine authors - VMG team - unveiled a new wire season VMG Summer "from Vilnius Cathedral Square. This time we feta and spinach šaltsriubės bread crisps recipe. Release of culinary what is culinary arts pleasure VMG Summer" appears on Mondays at 19.50. through Lithuania in the morning "on television.
Life often surprises us when least expect it. Even best friends, who know each other well, the most striking keisčiausiomis surprises. And this is not always surprises pleases the heart. Italy Francesca what is culinary arts speechless - her friend without problems what is culinary arts panevėžietė Spruce prepares fresh summery drink recipe.
Finnish hamburger chain Hesburger is famous for two things: many people say that there's cheaper than McDonald's (especially prikarpius coupons), and everyone knows that there negailima sauces. The first feature is not so relevant (to the extent there already what is culinary arts will save the burger), and the second I did not like, because when I want a burger, not want to pass through all the directions sunktųsi what is culinary arts mayonnaise as the village cafeteria served over white funeral dinner salad.
The calculation of the last days of summer begin to think smart host as fresh as long as possible to keep the vintage goods, which the whole family what is culinary arts can enjoy all year round. Brasserie Verres en Vers kitchen Gediminas Andriuškevičius based on years of experience, identifies key issues requiring attention before the freezing process.
Every beer lover agree: there's nothing better than a cold glass of this drink after intense distressed day. Especially when you're traveling, it's a great opportunity to try a new beer or take a look what's going on in the local bars. Where beer is the cheapest, best and easiest way to find where a new acquaintance, you could collide with a pint, writes Business Insider's "Only warn once - not abuse.
After recently swept Zvonko wedding couple to dance ballet - and Katažina (34 m.) And Deivydas (36). Feels light like feathers. Since the beginning of this year Katažina lost about ten pounds in weight, what is culinary arts and Deivydas - twenty. D.Zvonkus wife hopes that a happy family life they really nebepridės extra pounds.
If you purchased the "Angostura" rum bottle, it is likely that on the label saw a butterfly. What they have in common with the more than one hundred countries exported drink? what is culinary arts The answer is revealed what is culinary arts in the capital of Trinidad and Tobago, for about a hundred meters from the place where the di