Welcome Razg. Unism. A greeting formula when meeting someone, a polite invitation to come, come, enter, come in. Welcome to visit us. Come in, please.
“Ah, Zakhar Trofimych, welcome! I haven’t seen you for a long time!” – the women and boys at the gate spoke in different voices. (I. Goncharov.)
(?) Good– adverb from adjective Kind. Welcome (obsolete) - “to come somewhere, especially to visit, to visit someone.”
Educational phraseological dictionary. - M.: AST. E. A. Bystrova, A. P. Okuneva, N. M. Shansky. 1997 .
Synonyms:Welcome- Welcome, or No Trespassing “Welcome, or No Trespassing” Genre Comedy ... Wikipedia
Welcome to the South- Italian Benvenuti al Sud Genre Comedy Director Luca Miniero Producer ... Wikipedia
Welcome!- Welcome Cartoon type hand-drawn Director Alexey Karaev Scriptwriter Yuri Koval The roles were voiced by ... Wikipedia
Welcome- I ask for mercy, I humbly ask, we ask, I ask you, we ask for mercy, please, I ask you, I ask, I humbly ask, I humbly ask Dictionary of Russian synonyms. welcome / to a private house: you are welcome (we ask), I ask (you); I humbly request... ... Dictionary of synonyms
Welcome- GOOD 1, ah, cf. Ozhegov's explanatory dictionary. S.I. Ozhegov, N.Yu. Shvedova. 1949 1992 … Ozhegov's Explanatory Dictionary
Welcome!- hello (you're welcome!) Wed. Seien Sie willkommen. Wed. Welcome. Wed. Soyez le bienvenu! Wed. Benvenuto! ... Michelson's Large Explanatory and Phraseological Dictionary (original spelling)
WELCOME TO HELL- WELCOME TO HELL, Russia, 1996, color, 37 min. Documentary. The collapse of the huge empire formerly called the Soviet Union gave rise to many problems. Both the authorities and the opposing factions took up arms. Director: Karen... ... Encyclopedia of Cinema
Welcome!- Express. A polite invitation to come, to come; enter a house, a room. A new guest appeared at the door... Ah, bah! Vasilchikov! Welcome! came from everywhere (Grigorovich. Country roads) ... Phraseological Dictionary of the Russian Literary Language
Welcome!- Greetings to the guest, participants of something, who arrived somewhere. Welcome to our holiday! ... Dictionary of many expressions
Welcome!- hello (you're welcome!) Wed. Seien Sie willkommen. Wed. Welcome. Wed. Soyez le bienvenu! Wed. Benvenuto! ... Michelson's Large Explanatory and Phraseological Dictionary
Three nasty beeps. So they cut on the ears, brr. Answering machine message.
“Ginny, honey, I hope you and your brother are already gathered. The plane is in two hours. I'll meet you at the airport. Kisses, Jena."
Jena. Jena. Jena...
Aunt, beloved...
The plane is in two hours…..In two hours… Great….
Wait, in two hours?!
Not paying attention to this, I somehow untangled myself from under a pile of sheets, jumped out of bed and ran to the next room, bringing both palms down with force on the door.
Travis, wake up! – for greater effect, she also kicked the door. - Get up, quickly! – I screamed shrilly.
There was a rustling sound, then a crash (something must have been knocked off the shelf again), the stamping of feet, the door opened sharply and a sleepy brother in shorts and with tangled hair appeared on the threshold.
“What are you yelling about, little one?” he muttered dissatisfiedly, rubbing his eyes.
I was already running around the room like I was scalded, looking for my suitcase. Where did I put it then?
Hmm, remember. Remember. Yes, under the bed!
“Why are I yelling!?” I say indignantly, bending over and pulling out a suitcase from under the bed. - Yes, we overslept, idiot! And all because of your damn party!
I quickly drag my suitcase to the closet and throw it on the floor, never ceasing to be indignant at my brother. Opening the wooden doors, I begin to throw things off the shelves. Clothes fall like an avalanche of colors straight into an open suitcase.
What kind of party? - Travis whispers, eyes wide, incomprehensible.
Which, which...Yesterday! - I drink coldly. -Don’t you remember anything?
No….-he shakes his head, lost.
“Me too.” I sigh sadly. “Except for the fact that we were there.”
The brother apparently doesn’t understand anything at all. I look at him with an icy gaze, collect the scattered shoes from the floor and throw them into the suitcase on top of my clothes.
“Why are you standing there?!” I exclaimed, turning to Travis.
He leans his elbows on the door frame and folds his arms on his chest, watching me in confusion. Suddenly, a sharply infectious laugh bursts out of his chest, his full lips spread into a mocking smile. I snort at first, looking at him like he's an idiot. But my nerves can’t stand it and I start laughing like a hysteric.
Well, come on, little one. - Travis mutters through laughter.
My stomach already hurts. – I sigh, frozen in place with ankle boots in my hands and completely forgetting what I was doing before. Such a strange relaxation came over me after continuous laughter.
Fuck, we’ll be late for the plane! - suddenly remembering, I squealed loudly and again rushed to the suitcase.
What? – my brother didn’t understand.
“He’s here in two hours!” I exclaim through clenched teeth.
“Oh, fuck!” Travis swore and rushed off to his room like a bullet.
Busy with my suitcase, I heard the doors of his closet knocking, how he frantically rushed around the room, sighing nervously and muttering something under his breath.
Missing a plane is really a problem for us.
Besides, he’ll get it from his aunt. You can't, you can't let her down.
The suitcase, filled to the brim with mixed junk, did not want to close. I was already starting to get nervous, tugging at the clasp.
Maybe you need to sit on top and press down?
Brilliant! I jumped onto the suitcase with my butt and tried to zip it under me. But nothing came of it.
I hate being late and I hate rushing. Terrible things.
Trav, help! - I howled. His brother's shaggy head poked out from behind the door.
“What, V?” he asked out of breath.
“The suitcase doesn’t close,” I quickly answered. “You close it, and I’ll go get Rick!” I commanded and, blown up, ran to the door.
In this form? – my brother raised his eyebrows, looking at me.
So what if I’m wearing a short, slightly see-through sleeping dress.
Who needs me?!
I'll be quick. – I threw it and flew out of the room.
Rick, our aunt's cousin and therefore our guardian for this trip to New York. And it doesn’t matter that he’s 23 and 4 years older than Travis, he still “takes care” of us. Take last night for example...
Although, I can’t tell you anything specific about him... Not because I’m ashamed or I don’t want to. And the reason is that I don’t remember anything. Absolutely. And all thanks to Rick’s “caring”.
Just like that.
That's what his number looks like. 328. Knocking quickly, I burst inside without waiting for an invitation. I shouldn't say that.
Rick stood with his back to me, completely naked, and a naked girl was lying on the bed with her tits on display for everyone to see.
“Oh!” I squeaked, immediately covering my eyes with my hands and turning away.
Lord, it won't take long to go blind.
The blonde squealed, covering herself with a sheet.
Virginia! – Rick exclaimed menacingly, jumping to the side and grabbing the towel hanging on the door.
“I’m not looking, I’m not looking!” I exclaimed guiltily. - The plane is in an hour and a half! We'll be late! – I jabbered in a high voice.
Oh damn! “I completely forgot...” the guy whispered in confusion. - Let's get up, Suzanne. Let's rise! – he suddenly exclaimed, turning to the frightened girl on the bed.
I'm getting ready. – I said and flew out the door.
With my head down on the floor, I rushed along the floor to my room, as if I was being chased.
There is a collision, and I hook onto someone’s leg and fly off to the wall to my left. It's good that you don't hit the wall head first.
The sound of a falling object, ringing. Someone's iPhone with a purple tire hits the carpeted floor.
Be careful,” a man’s voice muttered coldly. Shocked, without raising my eyes and rubbing my bruised elbow, I rushed forward, uttering a strangled “sorry.” This is not the time for long apologies, casual acquaintances, and besides, I don’t look quite appropriate.
Entering the room, I relaxed a little. The brother stood ready, dressed and combed. Two packed suitcases stood in the corner. The room is in order.
When preparing dishes, seasonings are of great importance - they make food more aromatic, tasty and appetizing, and add a certain zest to the combination of ingredients. Paprika is one of the favorite spices of chefs around the world. It is a mildly hot red pepper of the Capsicum annuum species, crushed to a powder. It has a red color, a characteristic odor and a sweet taste with a slight hint of pungency.
This vibrant spicy spice was brought from South America, where the plant first appeared. It was first brought to Hungary, after which it was distributed throughout European countries, where it became in great demand. At that time, aromatic ground black pepper was very expensive, so red aromatic spice became an alternative, more acceptable option. Today it can be seen in lists and photos of the most common spices.
Everyone knows what paprika is, but not everyone knows how it grows. The plant from which the famous spice is made belongs to the nightshade family. This pepper grows on a low bush-like plant and blooms with white flowers. Paprika is a spice that is made from peppers by drying and then grinding. Ready-made powdered spice can be both sweet and hot. Color varies from yellow to dark brown.
Peppers for the production of seasoning are grown in large fields. There are such plantations in the USA, Hungary, Spain, Turkey and other countries. This production takes a lot of time and effort. Each fruit is picked by hand as soon as it is ripe. They are laid out to dry, and then hung on threads like garlands in a sunny place. This drying method helps preserve vitamins and minerals. This approach preserves the characteristic aroma of the spice.
After the fruits have dried, they are subjected to mechanical grinding, resulting in a spicy powder. The production technology involves adjusting the level of spiciness by removing the insides of the pepper, which contain the alkaloid capsaicin. Many experienced chefs They are of the opinion that it is better to grind the product yourself. This way it retains its taste and beneficial properties to a greater extent.
The presented spice gives cooked dishes a characteristic pepper aroma. It is actively used in national cuisine Mexico, Spain, Germany, Bulgaria, Hungary. In these countries, almost all chicken dishes are prepared with the addition of paprika. It is added to beef, lamb, and pork. Many Korean and other salads cannot do without this spice. Spicy snacks based on asparagus, carrots, cabbage and fish with this spice are very tasty.
Ground spice is added to meat soups, chicken sausages, homemade ketchup, eggplant boats, stuffed zucchini, goulash, Mexican snacks. It will add color and aroma pork knuckle, baked in the oven. Some cooks add this spice when stewing vegetables - cabbage, potatoes, carrots, bell peppers. An excellent solution would be to add seasoning to the nugget marinade.
The beneficial and medicinal properties of paprika are explained by its rich composition. It contains an alkaloid, protein, sugar. It contains essential oils, zinc, silicon and a number of vitamins (A, C, P, B1, B2 and others). Bitterness is imparted using a substance such as capsaicin. Carotene provides color to the product. This seasoning is especially valued because of its vitamin C content. In this indicator, it surpasses even lemons.
Seasoning has a number of beneficial properties, for which, in addition to taste and aroma, it is especially valued by culinary specialists. Dishes with its addition are often recommended to be included in dietary and therapeutic nutrition. You should also remember about contraindications to the use of spices (angina pectoris, allergic reactions, kidney and liver diseases). This spice is used in cosmetology - scrubs, masks and creams are prepared on its basis. Traditional medicine offers many recipes using paprika. When used in dishes, this spice has a certain effect on the body.
Not only its properties, but also its taste and aroma depend on the variety and variety of this red spice. Experienced chefs skillfully vary the combination of spices with certain products. For example, semi-spicy, semi-sweet varieties can be used. Some of them tend to burn, so they are more often used for preparing stewed or boiled dishes. There are several main types of this seasoning:
This spice is very easy to prepare at home, but many people do not know what paprika is made from. It can be made from sweet red peppers. One kilogram of this vegetable produces a large amount of ground spice. Drying or smoking instructions must be strictly followed. Otherwise, the vegetable may simply deteriorate and become moldy. Before making paprika at home, you should prepare a container equipped with a tight-fitting lid in which the spice will be stored.
This seasoning is added to many dishes. So as not to spoil the final taste culinary product, you need to know some of the features and subtleties of using bright spices. For example, in combination with some foods, a spice may lose its specific taste or aroma. It should not be put together with cilantro or onions. It is better to add it to dishes at the same time as tomatoes, dill or parsley. It is actively used in cooking seafood, chicken, and pork.
It is added to vegetable salads, spaghetti, sauces. A delicacy such as stewed paprika is prized in the cities of Italy, where it is called peperonata. It is used to prepare gravy with basil and sun-dried tomatoes. The smoked product is used as a spice to flavor fish, sausages or meat. To create culinary masterpieces, you should know how a particular variety is combined with other components. So green look Suitable for pasta or salads. The red variety of fruit is more often used to prepare marinade.
Goulash is a famous dish of Hungarian cuisine. Its characteristic feature is the addition of a large amount of this spice, which gives it a red color and rich aroma. Traditionally, goulash turns out to be very rich and thick. The meat goes well with the aromatic seasoning. So as not to spoil it classic taste, you should not put tomatoes in it.
Ingredients:
Cooking method:
Paprikash means cooking under sour cream sauce using bright red pepper spice. This dish is bright, rich, spicy and aromatic. The meat used is veal, chicken, fish or other. Pork, lamb and beef are not used to prepare this dish. Some people believe that paprikash is made in the form of soup. This is wrong. The dish consists of fried and then stewed meat combined with other ingredients.
Ingredients:
Cooking method:
Hungary is the main supplier of such spice as sweet paprika. In this country many national dishes include this seasoning in their composition. Halasle is no exception. This delicious fish soup has a bright red rich color and a pleasant aroma of herbs and spices. In Hungary, there are a huge variety of options for preparing this soup. For example, in one of the regions of this country they add thin noodles to it homemade. This soup is often used in photographs of the country's national culinary masterpieces.
Ingredients:
Cooking method:
Traditional old recipe involves the use of ingredients such as zucchini, tomatoes, onions, garlic and bell peppers. In the modern sense, ratatouille is complemented with eggplants and various aromatic herbs. It is seasoned with rosemary or basil. Ratatouille is prepared with meat, chicken, cheese, spaghetti, rice and other products that make its taste more original. Added to a snack smoked paprika, you can give it an incomparable appetizing aroma and a bright shade. Ratatouille complements perfectly festive table and it looks great in a photo of a feast.
Ingredients:
Cooking method:
This sauce is served with beef stew, baked pork or dishes from chicken fillet. Pairs well with other ingredients in sandwiches and hamburgers. It is used as a marinade when roasting meat. To do this, you need to lubricate the meat with it and leave to infuse for 90 minutes. In order not to spoil the taste and aroma of this sauce, it is not recommended to add other spices to it. Otherwise, it will acquire a bitter taste and a specific smell. It is important to remember that you should not store it for more than one day.
Ingredients:
Cooking method:
The bright spice has a unique aroma and color. If you don’t have it on hand, you can replace it with other spices. For example, experienced chefs recommend using cayenne pepper in this case. It should be remembered that it is sharp, so it is better to put much less of it. Instead of the bright red aromatic spice, you can add a smoked alternative to the dish. It will change the final flavor but is a great substitute for this seasoning.
When preparing vegetable salads or snacks, use nutmeg or cloves instead of red aromatic spices. Such options will be an excellent addition to the dish, but will not be able to replicate the properties of spicy pepper. Vegetables will differ in both color and smell. If in the recipe meat dish red seasoning is given, it can be replaced with cumin or ground ginger. Some cooks use chopped garlic instead of this spice. You should not put coriander or rosemary instead.
Paprika is a famous spicy seasoning made from the sweet red pepper Capsicum annum.
Description:
Red capsicum belongs to the nightshade family. The wild plant is a perennial shrub reaching a height of 1.5 m. It is cultivated as an annual herbaceous crop. The stem is erect, branched, woody at the base. The white flowers of this plant produce oblong green fruits that become fleshy and red as they ripen. Ripe red fruits capsicum dried, cored and ground into powder.
Properties and origin:
Paprika is an aromatic powder, bright red in color, which has a sweetish taste with a spicy bitterness. The homeland of red capsicum is South America. Also cultivated in Spain, Turkey, USA and Hungary. Paprika was brought to Europe by Columbus, he called it “Indian red salt.” In the Middle Ages, ground black pepper was worth its weight in gold; kings and nobles were treated to it. Ordinary people could not afford to buy this spice due to its high cost, so they used paprika that was available at that time. In Hungary they learned about it in the 17th century. And today seven varieties of paprika are produced there. The hotter seasoning is in greatest demand; during its production, the seeds are not removed from the fruit. They call it “koenigspaprika”, which literally translates as “royal paprika”. No less popular are varieties such as noble sweet paprika, delicacy, semi-sweet and pink. Noble sweet paprika is a dark-colored, medium-grinded powder with a pleasant aroma. The delicacy is a red powder, medium-fine grinding, practically no pungency, and a subtle aroma. Semi-sweet paprika is a finely ground powder, lighter in color with a matte tint, with a slightly pungent, sweetish taste and spicy aroma. Pink paprika is a light red seasoning, medium grind, is a spicy variety and has a pleasant aroma. It is known that eating paprika improves the functioning of the gastrointestinal tract, stimulates the appetite and stimulates the pancreas.
Application:
This seasoning is used mainly in Hungarian, Mexican, Spanish, Indian and German cuisines. Paprika is added to meat (especially pork), vegetable dishes, chicken, cheeses, cottage cheese, eggs. It is used in minced meat, goulash, sausages, rice, salads, and sauces. Paprika is used to flavor the taste traditional dishes Hungarian cuisine: “perkelt” (fried pieces of meat in sauce), “paprikash” (pieces of meat with sour cream), “tokanya” (stewed meat) and thick meat soup(from goulash, with added potatoes). The taste of potato and tomato dishes will be significantly improved by adding this seasoning. Paprika goes well with coriander, basil, garlic, savory and bay leaf. It is added to various sauces and marinades, barbecue mixtures.
The composition of the fruits of red capsicum includes the alkaloid capsacin, coloring components carotenoids, fatty oils, sugars, protein, essential oil, minerals, many vitamins B1, B2, B6, C, P, E, PP, provitamin A. It is known that in Red peppers contain more vitamin C than lemons and currants.
Chef's Tips:
It is recommended to season with paprika mashed potatoes, such a dish will become more piquant and aromatic. It must be remembered that paprika, when cooked, can impart light dish shade of red. That is why paprika is used in cooking not only as a seasoning, but also as a food coloring. High-quality paprika should be red. It should be stored in a dry, dark place.
It is with great joy that we inform you that the store on Frunzenskaya Embankment, beloved by many Muscovites, is welcoming guests again - in a completely new format, the KuulKLEVER retail cafe!
On one site we have combined delicious and honestly natural products Myasnov, cool drinks RELAX And cozy restaurant Polly's Kitchen. However, this is not just a grocery store, alcohol boutique and restaurant located under one roof. This is a unique place for everyone who is busy with life and wants to enjoy every moment!
We are waiting for you to visit us at 36/2 Frunzenskaya Embankment from 8.00 to 23.00!
Only in KuulKLEVER you can choose steak, kebabs or sausages in Myasnov and immediately cook them in Polly’s Kitchen the way you like! Any drink purchased at OTDOHNI can be tasted in Polly’s Kitchen for a symbolic corkage fee. The main thing is that the purchase and tasting take place on the same day. Here you can replenish your “stocks” for the week, make a business date, have breakfast with the whole family, get the autograph of your favorite winemaker... And all this is easy, quick and joyful!
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Innovative service technologies help us take into account the preferences of each guest, make shopping as fast, comfortable and personal as possible, in short, turn shopping into a pleasure rather than a routine task.
We tried to use all the “tricks” of online stores that we love so much in the KuulKLEVER retail cafe:
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We are fans of quality products, so we produce honestly natural products from the best raw materials and the best recipes. We offer you only tasty and fresh food, which is why Myasnov products have become an integral part of healthy eating Muscovites.
We do not rest on our laurels and are expanding our range by adding important foods for a complete diet. We are looking in Russia and abroad and bringing you outstanding products from our partners - Spanish paprika, olives and olive oils of various varieties, cereals, legumes, pasta from durum wheat, flax seeds, chia, the world's largest Israeli dates, artisan sweets and much, much more! And also in Myasnov - fresh and seasonal vegetables, herbs and fruits.
We respect our guests and care about the health of those closest to us. Every day, without holidays and weekends, Myasnov specialists evaluate each product for compliance with our requirements for quality, safety and taste and make a decision on supplying the products to the store. All this is Myasnov Culture, accessible to everyone!
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For almost 15 years we have been constantly improving our SOMMELIER Collections to offer you best drinks from 19 countries peace directly from more than 100 manufacturers! Our partners - master winemakers - are truly in love with their business and, like us, have devoted their entire lives to it. They all take genuine pride in their drinks. And this pride is not groundless! In the SOMMELIER Collections you will find drinks that have been awarded medals at prestigious competitions and received the highest scores from Robert Parker and other authoritative critics. But you can be sure: every drink in ODOKHNI is a great product of excellent quality at an honest, fair price!
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It’s great to come to a restaurant where they know your habits and take into account your wishes. Polly's kitchen is just such a space where, while communicating with the chef, you create dishes to your taste and watch them being prepared. We love discovering fresh food combinations and being inspired by your ideas. For the first time in a new format we combine the best natural products from Myasnov, the mood of RELAX and the skillful hands of the chefs who cook for you delicious food for every day.
Your first acquaintance with the KuulKLEVER retail cafe will be a real holiday for you, because we have prepared great gifts!
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Welcome to the KuulKLEVER retail cafe!
