Crazy Duck

The essence of cooking various products on this device is that, unlike frying, they are baked as quickly as possible using high temperature. This method is very useful, because in the end you will get a dish with less fat and bad cholesterol. The result is better health. For those who watch their weight, grilled delicacies are less caloric, because sunflower oil or animal fats are not used for frying. As for natural fats, they evaporate to a greater extent, and those that remain will not turn into a carcinogen that poisons the body.

Shashlik - meat, smeared on a wooden vugill, sound like lamb, one of the most ancient herbs in the world. Okrim lamb, shashlik roblyat zі pork, yalovichini, chicken meat, ribeye and in

With the onset of more or less warm weather, the inhabitants of the United Kingdom pull out tarnished and cobweb-covered grills, barbecues and barbecues from garages and sheds, buy cutlets (burgers), sausages, chicken legs with wings and beer in stores, swearing and blowing on burned fingers ignite the coals and begin to pretend to be Americans.

If you lay out the length of the chicken wings that Americans eat every year, they will surround our entire planet, not one, but two rings. Spicy and sweet, with or without a crisp, with celery or lime, with blue cheese or parmesan, with ketchup or plum sauce, in honey mustard or lemon pepper, and finally in barbecue sauce, this dish is a favorite American fast food. Buffalo and New York are fighting for the championship in his invention. At the initiative of Buffalo Mayor Stan Makowski, since 1977, July 29 is National Chicken Wing Day.

Pork ribs are the staple of American BBQ. Memphis is famous for its dry-roasted version, and ribs are a staple in Chicago's South Side BBQ bars. Even in beef-centric Texas, pork ribs are in high demand, making up one-third of the state's "holy trinity" along with brisket and sausage.

This is a distorted Crimean Tatar word "shish" - "spit", "shishlyk" - "something on a spit." In Russia, such meat was called "turned" - turned over on a spit. In Armenia, shish kebab is called "khorovats", and in Azerbaijan - "kebab", in Turkey - "shish-kebab".