There's one thing I can't understand.
Why did the Lord allow people to invent a meat grinder?
Probably some German invented it,
despite his love for sausage.
German, pepper, sausage.
Or not, probably an Englishman,
a person who is used to eating anyhow and rather tasteless.
And it doesn't matter who. I don't even want to know his name.
Few people come up with something.
But worse than a meat grinder is what housewives do with it.
Tell me, have you seen people who finely chop a veal tenderloin,
and then squeeze out all the juices from it in this meat grinder, in a juicer.
At the exit, meat juice is separate, meat fibers are separate
and cooks who admire dry cutlets.
But that's something else. Even without the Internet, I met live people
who put the liver,
this most delicate substance, into this very meat grinder.
Yes, literally hold it over the coals for 5 minutes, and any baby,
joyfully kicking its legs, will eat it with its pink toothless gums.
So why grind it, for what?
Just take off the film from it, remove the bile ducts,
cut into medium pieces and over the fried onions.
Yes, yes, on top, because even onions are fried longer than the liver is cooked.
So I can’t pass by a good fresh liver, I just can’t help but drive.
If the liver is shiny, if it is all of an even, beautiful color,
then how can you refuse to immediately buy it?
Veal, beef, lamb, pork, God forgive me, chicken,
take any, sprinkle it with salt, sprinkle with black pepper,
and certainly on top of finely chopped cilantro.
You would know what a wonderful combination it is, liver, black pepper and cilantro.
Now the most important thing is not to overcook.
Here, 0.5 kg of liver is cooked for 10 minutes at most on low heat under a lid.
And only the most heartless people,
those who do not like hot peppers,
can cook the liver longer.
10 minutes you say? I have not yet seen a single decent cook
who cooks by stopwatches and scales.
In a word, you will have time to chop the bell pepper, you will
have time to cut a dozen cherry tomatoes into slices, and
during this time the liver will be cooked.
I don’t send bell pepper to the liver so
that you can’t eat it raw,
but so that it gives its smell,
so that it makes a beautiful picture
, so that the dish, but what kind of dish is there,
but this hot the appetizer turned out not dully homogeneous,
but varied and bright in terms of colors, tastes, and texture.
Products sometimes amaze me.
See what tomatoes are like Christmas decorations.
On this tomato, a pinch of salt or a drop of olive oil,
balsamic vinegar, and you can eat.
This is already a masterpiece in itself.
But we need to get the juice from this masterpiece.
And for this, we cut the tomatoes into four parts.
I forgot to tell you that while the liver was languishing under the lid,
the fire under the pan was minimal. This rule is.
If under the lid, then the minimum fire.
And now you need to salt.
And since we continue to cook everything without a lid, we add fire so
that it hisses, sizzles in the pan, and mix.
I ask you to mix more carefully, do not break the products,
do not crush them, do not become like bashi-bazouks.
You are all intelligent kind people.
So treat products with kindness, with intelligence, like artists.
And now they lowered the fire again, and another two minutes at the most.
Just enough
to bring in a large, beautiful china dish.
Listen, maybe one of you was offended by me because
I scolded meat grinders, blenders and other food processors,
and even forbade the liver to stick in them?
Okay, turn on the TV next week as well.
I'll show you how to cook a pâté out of this very liver.
And what a pate.
These are all that are sold in canning jars in stores,
but they will all nervously smoke, shudder and scream at night,
because for 5 kopecks from chicken liver, onions and carrots we will
prepare such a pate that children and grandchildren will remember will.
Dear friends, try to guess where I am now.
I am in one of the most wonderful cities on the planet Earth,
a city called Baku.
Yes, it is an ancient great city. A
great city that remains forever young,
because something new is always being built here,
and this makes it even more beautiful.
But even more beautiful are the people who live in Baku
and who live in Azerbaijan.
Azerbaijan once again invites guests.
In the spring of 2022, a wonderful culinary festival will be held in Azerbaijan.
And culinary bloggers who have achieved some success
have the opportunity to get to this festival as the most honored guests.
So, I announce the second contest of Azerbaijani cuisine among YouTube bloggers.
What are the conditions for this competition?
Very simple, very light.
You film how you cook an Azerbaijani dish at home,
post it on YouTube,
write that this is a video for the Azerbaijani cuisine contest on Stalik Khankishiyev’s channel,
send me a link,
and I will watch your work live and give marks.
As a result, we select several winners
who will fly with me in 2022
as honorary dear guests to the city of Baku.