The food industry of our time tries to facilitate as much as possible to modern hostesses a problem of cooking. So, in supermarkets a big variety of ready dishes is on sale: from completely peeled and prepared vegetables and fruit, the cut meat to the thinned-out small fish without stones. In this article we will consider whether the small fish without bones meets under natural conditions, whether it is possible from the anatomic point of view, what of them the most useful and tasty.

All of us seek to eat tasty and great. The diet has to be balanced and full, and it means that at it there has to be a various food.

The powerful place in the list of elite alcoholic beverages is taken by whisky — a noble type of alcohol which submits the unique taste and promising aroma. Its history ancient (more than one thousand years) and contradictory. Still the homeland of drink — Scotland or Ireland is not defined. And the recipe for the real whisky is kept the most strict secret on each distillery.

is not only a refined delicacy, but also a useful product. Caviar is got in July-August then it is preserved at once. If on packing it is told that caviar is produced in December, it means that caviar of a perefasovala or was made of frozen yastyk. It demonstrates to not the best quality. Upon purchase of caviar in tin and glass jars, be convinced that it does not dangle inside, being poured from edge to edge, and fills a jar densely without emptiness.