COD TASTES GOOD AND NUTRITIOUS. PROTEIN IN MEAT IS HIGHER THAN SALMON, MACKEREL, MACKEREL, BELTFISH, WHILE FAT IN MEAT IS 0.5 PER CENT, AS IN SHARKS, 17 TIMES LOWER THAN SALMON AND 7 TIMES LOWER THAN IN TUNA; OIL IN THE LIVER IS HIGH AND CONTAINS VITAMINS A, D, E AND MANY OTHER VITAMINS NECESSARY FOR THE HUMAN BODY, IN ADDITION TO DHA AND DPA, WHICH ARE ABUNDANT IN COMMON FISH OIL. THE PROPORTION OF THESE NUTRIENTS IN COD LIVER OIL IS THE OPTIMAL PROPORTION OF DAILY HUMAN NEEDS. THE NORDICS THEREFORE REFER TO IT AS A “NUTRIENT” ON THE TABLE. I'VE BEEN PLAYING WITH COD, FRYING POTS, ROASTED, STEAMED, AND I'VE BEEN GETTING A LOT OF WATER. THE FIRST STEP IN SHARING A LITTLE BIT IS TO MAKE THREE-AND-A-HALF-CREAS, WITH THE INGREDIENTS ADAPTED TO THEIR OWN TASTES. THE TRICK OF KEEPING COD OUT OF WATER IS TO USE PAPER TOWELS TO DRY UP THE WATER WHILE MAKING IT, TO MAKE DRY POWDER WHILE FRYING, AND THEN TO ROAST IT, AND THEN EAT IT. IT'S EASIER TO TAKE PICTURES
"Ding Ding, Ding, Ding, Ding bell bell bell bell bell bell bell bells and streets are already full of Christmas, Christmas is next weekend. Westerners are talking about roast turkeys for Christmas, but turkeys are too big, we don't have big ovens, we don't have so many people. Cat and I baked a Christmas chicken early and warmed up for the upcoming Happy Day. Don't underestimate the Christmas chicken, with the freshtest three chickens, cutting off all the fat in the chicken belly and making it all night. And it's got a lot of meaning. It's full of veggie rice and fried potatoes, and it's baking in 200 degrees an hour and a half, and it's tattering the skin so that all the fat under the skin can come out, so that the roasted chickens are not too fat and not too tired. In the course of the baking, the internal juice of the chickens enters the rice and potatoes, making them even softer。