Weeding can save your life: Rules for Meat and Fish

The eating of meat and fish begins when people started to light fire, and to this day, we continue to mature and enjoy it very much. It is said that the master of the grill were Greeks, who determined and three of its rules -- wine, meat and women.

Spending the day in a good garden shed is pleasant, as it is a good opportunity to meet with friends or relatives, while ladies will enjoy it even more because the grate, in general, is a duty of the householder.

The smell of roasted meat that fills the entire garden makes our mouth grow fresh without sitting on the table. But for this meal to be perfect and all to enjoy, we must give attention to certain details. First, we must decide what we will roast - meat, fish, or vegetables.

If we want white meat, we have to take it, otherwise, it can dry off during the roasting. If we want to make fish grit, we can use any fish, including seawater.

No lemon, olive oil, vinegar, rosemary leaves, laurels, corrals, peppers, and parsleys can be lacking.

Marine for White Meat

In one bowl, we mix 130 grams [130 g] of yogurt, 1 small spoon of curry, minced parsley parsley, lemon juice, grain pepper, and a lump of garlic.

Then, we throw the pieces of meat, mix them, and leave them to sea for two hours in a cool environment.

Fish Marinery

Common Marine: we put the fish in a container.

Next, we add a bit of minced parsley, minced garlic, lemon juice, and straw leaves (if you have them).

Note: In all cases, before the meat is cooked in the grill, it must be thoroughly baked by the marine juice and dried with a bagel paper.