Fill in the boiler water so that water covers the contents of the boiler slightly and quickly bring to a boil, turn up the heat. By the way what you have at the moment is in the pot, called zirvak. How to boil, reduce heat, season with salt, add the barberry, the cumin and cook on low heat for an hour. If water evaporates before the time, add boiling water. Well, half the job done, but do not relax, from your further action depends on what you get in the end, rice or porridge.
Take the well-washed and pre-soaked rice and covered it in zirvak evenly. Smooth out the back of the skimmer rice and add water. Water Leyte is not directly on the rice, and the skimmer, the water flowed evenly through its openings and edges, not forming grooves in a layer of rice. Water should be enough to keep it above the layer of rice to the first index finger joint, ie 1.5-2cm. Turn up the fire as quickly as possible renewed boil (if not cooking on a gas cooker – has removed all the heat from the boiler and to kindle the brushwood or small split logs). Boiling should be rapid and uniform. Taste, if not enough salt – add.
Wait until all moisture evaporates. Which can be determined by several strokes back of the skimmer on the surface of pilaf, if you hear a hissing sound, then the water is not the whole evaporate if the sound is dull – it's time for the next step. Reduce heat to a gas stove flame (the fire must be very small if cooking in the yard, has removed from under the boiler all the heat) and collect the pilaf to the middle of the boiler slide. To ensure good circulation of steam, made in several places deep to the bottom of the boiler, hot spot, this can be used, for example, the handle of wooden spoon and insert in Figure 2 pods hot pepper. Tightly cover the pilaf deep dish or bowl, the size a bit smaller than the upper part of the boiler, so that the pair did not go out and leave it be done to a turn on steam. After 20-30 minutes, with the excitement of coming to his creation, there is no sin to remember God, but if you're an atheist, then mother nature or mother nature, if not turned suddenly pilaf. Pilaf mix well, place on a large platter, lay the meat on top and serve. Separately submit any salad or a pickle, and Of course, hot tea.
It was a polished stone on a long leather strap. Hunter ran it so that the arms twined animal's neck and lasso him. If you miss kruglyash as the spring loaded, and returned into the hands of a hunter. It is believed that this particular method of hunting is the true precursor yo-yos, but we can only guess, since no real evidence it was detected. The next historical mention of the yo-yo has been found in India in 1765. It was a small box with a picture of a girl red dress, playing with yo-yos. After 25 years of yo-yo came to Europe and was only available to upper class in Scotland, France and England.
During this time, it has acquired many names and varieties. The museum of France kept a picture written in 1789. It depicts the future King Louis xvii in the age of four, holding his l'emigrette (yo-yo). The picture was painted during the French Revolution and the 'Reign of Terror', because of which a majority of French aristocrats were forced to flee to Paris, Germany and other countries where their lives would be unable to threaten numerous peasant uprisings. Hence the yo-yo, made at the time of glass or ivory, got its name l'emigrette, which in French means' to leave the country. " During this period there was one more name yo-yo – de Coblenz, given to him in honor of the city, which was hidden most of the refugees. So these names reflect an important historical link between yo-yo and the French Revolution.