Chicken. What is this chicken?
20 minutes ago I set it to cook like a human,
I wanted to get the broth.
Less than 20 minutes have passed, and all the meat is already slipping from it.
And she says, "I'm ready."
You're not fucking ready. There used to be chickens.
You put it in a pot to cook, you cook it for 3 hours,
but it is not ready yet.
And those chickens right here, forgive me for the expression,
there was so much fat right in the ass
that you collect this fat, cut it with a knife, throw it into the cauldron,
it melts, and excellent chicken lard is formed,
on which then you start cooking.
Now what? Now they all say: "Cholesterol".
All are eaten with vegetable oil. And me too.
You don't need much, 3 tablespoons.
Nothing tastes good without oil.
Here is the onion. Well, what is an onion? There used to be an onion.
You take an onion head, start cutting, and the whole house cries.
And now there are 3 onions, 4 onions,
but the smell and taste are still not enough.
Fire. There used to be fire.
You put the cauldron on the hearth, throw in two logs,
and there is such a fire that the cauldron rings.
And now electricity, gas.
You have to take such a gas stove
so that at least something burns.
And it should burn properly,
because the
taste of the dish called "Oshi-Afghani" depends on
how the onion is fried . Osh is lunch, and pilaf is sometimes called that.
And Afghan is the same Afghan.
Only this dish
has practically nothing to do with Afghanistan, I think.
Well, except that people also live in Afghanistan and also cook their own food.
The dish that we are going to cook today is Bukharian-Jewish.
Here is a link to the previous Bukharian-Jewish plov
called "Bakhsh".
Everyone liked the recipe, everyone asks: "Drive more, give more."
Okay, this is an old recipe.
What are the recipes now? Bump, lettuce leaves.
What are these recipes? Here are the recipes before.
You take a cauldron, take food and cook for 5-6 hours.
That was food, strength, youth and beauty.
From good food, the forehead should sweat,
from good food, blood should play through the body.
Spices should be added to good food. For example, turmeric.
Turmeric is a useful spice.
In addition, food cooked with turmeric
can be a smart color, as I am now.
Previously, people dressed smartly, striped robes, skullcaps.
Now what are those clothes? Holes on jeans.
Oh, young people, learn before it's too late.
Learn how to put hot peppers.
That's enough, just a little bit is enough.
Don't be afraid, it will be spicy, but tasty.
It will be so tasty that not only men will eat it, even children will eat it.
What are children? Today he is a child, a boy, a youth, a teenager,
and tomorrow a man. Let them learn how to add paprika.
Here is sweet paprika, it is not spicy.
Paprika can add a spoon.
And for good people, nothing is a pity, you can add another half a spoon.
Skimmer. What is this noisemaker? There used to be a noise like this before.
You take it, turn it like this once,
and all the food in the cauldron is mixed at once.
And now... Well, what is it? Look.
The country is full of heroes, and they make skimmers as if for pygmies.
Bouillon. What is this broth?
Yes, this is liquid water, not broth.
Before, when we cooked chicken or took meat,
there were drops of fat in it, like copper nickels.
Carrot. What is this carrot?
Here used to be a carrot as thick as my arm.
And she was so hard enough, strong,
she had to be cut with some effort.
And she prepared for 2-3 hours. First fried, then stewed.
And now all the carrots are tender and juicy.
I have the impression
that our eaters are all born in the Sahara Desert and are therefore dehydrated.
They all need by all means juicy and watery.
And from scurvy, their teeth fell out.
Therefore, they need everything soft and tender.
Today we will stew carrots
until it becomes really soft and tender,
about the same as semolina, only a little tastier.
Because the products are not the same, but the taste for life remains the same.
And if you do not salt your food,
take a chicken egg, boil it and eat it without salt.
It will be useful? Do you really think it's healthy
without salt? Tasteless and yet healthy?
Lord, why did you give him a nose and a tongue?
After all, if it is tasteless, then it cannot be useful.
And in order to be tasty,
you need to take a spoonful of salt for the first time.
It will take more, more salt.
All right, slutty chicken, let's go over here.
Look how tender and juicy she is.
A good chicken, as they used to be, she had blue and muscular legs.
And in order for meat to fall off the bone like this,
it had to be cooked for 2-3 hours,
boiled, fried, stewed together with onions, carrots.
And now, before I had time to remove the foam from the broth,
the chicken was already falling apart. One word "broiler".
You hear, the very word is something ugly.
Before there were words, so words.
They used to say: "You are a Hamburg rooster, Nebuchadnezzar."
And it was clear what that meant.
And now ... No, guys, if God, our Lord wanted
us to eat such food with you,
he would only make us lips. And we would suck it up.
But since there are teeth behind the lips, clack-clack-clack,
then the food should resist the teeth.
Well, are you ready to eat this porridge?
What kind of porridge are you eating, dietary, just to lose weight.
And before there was porridge, now it was porridge.
Eat that porridge and get better.
In order to get better from porridge,
so that the food is full, satisfying, warming,
so that after this meal you can work both in production,
in the field, in the mine, and, I'm sorry, in the marital bed,
something satisfying was added to the food, for example, peas.
There used to be peas. However, this pea is the same as before.
It must be soaked, it had to be boiled beforehand in order
to bring to a common denominator
a normal product and those precocious products,
the only value of which is
that they are cooked very quickly.
Earlier, when I cooked Oshi-Afghani,
we forgot that it was actually plov.
We ate this porridge, in which one could hardly distinguish between
small pieces of chicken, peas, often already smeared, and carrots.
And all together it was so delicious.
And now... What is now?
Now I give this cauldron to the kitchen on a simple gas stove,
on which this porridge will cook.
And now, you see, such times have come
that I am preparing rice with pine nuts for Oshi-Afghani.
Yes, and in an enameled cast-iron cauldron in vegetable oil.
I’m ashamed to say, but now I don’t heat the oil to a white haze,
I don’t roast the onion in it.
I now cook with good vegetable oils,
because I have the opportunity to choose.
Now I take one onion
and fry it in oil until a beautiful golden color,
which turmeric will help me achieve.
Look, half a teaspoon per onion is enough.
I have 600 grams of rice here. And I know that 600 g of rice,
whether you like it or not, will ask for an almost full tablespoon of salt without a top.
Before, I cooked pilaf only with meat,
when I could get meat,
or earn more money and buy it on the market.
And now I understand that pilaf can be without meat.
It can be, for example, with pine nuts.
And it's no less delicious. I used to be treated to pine nuts.
They had to be pulled out of such a hard bump.
They were covered with such a brown shell.
It had to be somehow gnawed and eaten with a pine nut.
And now, wherever you go, already shelled
pine nuts, pine nuts, whatever you want, whatever you want are sold around.
And now take the nuts, if you want, roast them in a dry frying pan
and add them to the salad so that they crunch appetizingly,
if you want, put them and fry them together with onions instead of meat.
Have you tried it like this? Try it.
Earlier in Fergana, where I lived, there were three varieties of rice:
78 kopecks each, 84 kopecks each, and 4 rubles devzira at the bazaar.
Those who often bought devzira were watched by those from the OBKhSS.
Why are you, dear man, suddenly living so curly?
Do you have unearned income?
And now you come to the supermarket, and there the OBHSS is not watching you, you
take rice, you choose what you want.
"National" presents 20-40 varieties of rice.
Rice "Jasmine" Thai. Have you been to Thailand?
Earlier, if you behaved well,
went to Komsomol meetings, subbotniks,
paid trade union dues on time,
then you would have been given a recommendation, and you would have gone to Bulgaria.
And now half of Russia knows what Thai "Jasmine" rice is,
and how delicious it can be.
I used to think that there is only one way to cook rice,
as in the classic pilaf.
And now I understand that rice can be fried first.
But before you fry the rice, you need to fry something in oil
that will add additional flavor to the rice.
Yes, Jasmine rice has a very subtle aroma of its own.
And this flavor, of course, in no case should not be lost.
But if rice is not prepared without moisture, without water,
then why not use broth as moisture?
Let it be such a thin, dietary chicken,
which was specially raised so
that it can be cooked on the grill or on a broiler, which is
why these chickens are called "broiler chickens".
What were the chickens like before?
This unfortunate chicken lays eggs for a year or two, or even for the entire five-year period,
and then, in order not to pay her pension,
she has a little knife up to her neck, and goes to the grocery store.
Here are the chickens.
That's why they were tough, that's
why they had to be cooked for 3 hours, or even 4 hours.
That is why these old recipes are intended for those products that
, thank God, are no longer there,
because, to be honest, I like the current products much more.
And the more variety there is,
the better our life will become.
After all, what is needed here?
You just need to get smart and learn
how to cook those old dishes in modern conditions and from modern products.
But that's why you have me, Stalik Khankishiyev.
And if you still have not subscribed to my channel,
then you are your own evil pinocchio,
because I teach you only good things,
how to cook very tasty and healthy food from ordinary products.
So.
You see, the rice has risen like this, showing fingers.
So it turned out well. But you can't spoil porridge with butter.
I'll add a couple of tablespoons of melted butter.
Well, it's not exactly kosher.
Well, who cares about kashrut?
Our channel is not kosher, our channel is purely culinary.
Down on the dish is just rice.
In principle, one could have lunch with this rice,
because the rice is excellent, it smells great on its own,
and even seasoned with pine nuts.
But on top we cover it with porridge from carrots, peas and chicken.
Here is a notable hill.
But I am absolutely sure that this porridge that is on the dish will not be enough.
They will immediately ask for an addition. Well, let's put one more braid.
Now here is what I would like to tell you.
My father bought his first Zhiguli car
when he was 40 years old.
I bought my first car when I was 30 years old.
My son has been driving his own car since he was 20.
And the grandchildren learned to perfectly manage electric vehicles from the age of three.
I do not know how my late grandfather used to get to the regional center.
It is possible that he had to catch a ride, some kind of ZIS-5,
or go by cart.
This does not mean that life used to be better.
Life gets better
when the same family works hard and learns for many years.
Guy, if you watch this channel,
you are no longer a boy, you are most likely a man.
And with all my heart I wish you good health,
a peaceful sky above your head, a desire to study and good, successful work.
Then every week you will be able to gather guests, friends in your house
and tell them: "Bon appetit, my dear."