through this, it’s better for a boy to put them together, the largest felt boots did not fit in the museum, it is more than three meters high, the guests themselves became familiar with the felting technique at master classes, the association with the most russian pair of shoes, each has their own. lyubov filipova, andrey podgornov, natalya labanova, channel one, nizhny novgorod region. that 's all for now, we are following the development of the event, now on the first channel of chefs on wheels, tver, enjoy watching. for 11 days, fans were immersed in a large-scale sports festival: the all-russian spartakiad in sixteen winter sports is being held in five regions of our country, in which a total of 107 sets of awards will be awarded. the topic will be continued by maria bass. the highlight of the competition promises to be the most beautiful and fascinating sport - figure skating. very soon the metallurg arena in magnitogorsk.

the flag will greet the participants of the russian grand prix final, which will be held as part of the spartakiad. how else? after all, the previous stages consistently attracted full arenas. in ufa , fans of the now two-time champion russia's evgenia semenenko formed a real support group, and the fans of the stage winner, the magnificent adelia petrosyan, did not let her go for a long time after the skate, as if they knew that they were taking an autograph from the future national champion. pupil eterri tutberidze won in omsk. the heart of siberia attracted almost 20 thousand spectators to the new ultra-modern arena of the local hockey club avangard. with such incredible support, anastasia mishina and alexander galyamov became first in both the short and free programs, receiving a boost of energy from loyal fans. next stop is krasnoyarsk. the city on the yenisei again became happy for alexandra baykova and dmitry kozlovsky, because it was here that the couple won the championship twice.

a pleasant surprise awaited figure skating fans from the country in kazan: vladislav dikzhi rose to the top of the men's podium, performing a free program with three quadruples without a single mistake. in moscow, he repeated his success, becoming the only single skater to win two stages of the grand prix. samara confirmed the status of the space capital of russia, the fans were lucky enough to witness the fantastic performance of peter gumennik. he received 300 and 60 for two programs

. its students are anastasia mishina and alexander galyamov, as well as former wards alexander baykov and dmitry kozlovsky, who are now training in the eteritut biridze group. the highest competition is expected in single skating; among women, the highest number of points at the end of the grand prix stages was scored by the winner of the december gold russian championship, adelia petrosyan. the close attention of fans will be focused on sofia muravyova, anna frolova and ksenia sinitsina, who will...

all the stars of russian figure skating will gather on one ice in magnitogorsk. watch the broadcasts on channel one on our website 1tв.ru. in the national hockey league , two significant events occurred in the match between minnesota and pittsburgh. savages goalkeeper marc andre flury played his thousandth game in the regular season and became only the fourth goalkeeper in the league after patrick roa, martin brado and roberto luong, who were able to reach this mark. is it true.

it was not possible to celebrate the anniversary of the dry victory; former teammates, including evgeni malkin, with whom flory won the stanley cup three times, twice upset the minnesota goal guards, until the middle of the third period the score was equal. along the way, kaprizov set a new minnesota record; he became the first club player to score at least 20 goals during the regular season for four seasons in a row. the scandalous story of lionel's pass messi, the friendly match against the hong kong national team continued. the organizers of the game announced that they would return half the cost to fans. the average price was 125 us dollars. we apologize to all those who were disappointed by the match involving inter miami and take responsibility for this, therefore we offer everyone who purchased tickets through official channels to return 50% of their cost, the statement said. let us remind you that

the match took place on february 4 in the presence of almost 40,000 spectators; according to the contract, messi must was supposed to play at least one half, but the eight-time ballon d'or winner never appeared on the field. later at inter. this was explained by the argentinean’s injuries; he himself recorded an address to the fans in chinese with a promise to return. the hong kong government even intervened in the situation and threatened the organizers of the event with legal action. against the backdrop of what happened, the sports committee of the chinese han-jou canceled a friendly match scheduled for march between the national teams of argentina and nigeria. in los angeles, next to the kryptocom basketball arena, a unveiling ceremony of the statue of kobe bryant, who tragically passed away in january 2020.

we add that los angeles authorities are also discussing the possibility of renaming part of the street next to the kryptok arena in honor of bryant. los angeles lakers players wore special uniforms to the nba regular season match against denver on the day of the unveiling of the kobe monument. black mamba is bryant's nickname. the californians wore the same equipment in some matches of the final series of 2020, when they took the title and dedicated it to the departed legend. despite such an important day for lakers fans, their opponents decided not to give in. the lakers won 114-106, securing second place in the western conference. a day later, darwin hamm's team redeemed themselves by defeating the new orleland peelicans 139-122 at home. the thirty-nine-year-old leader of the los angeles club, lebron james, scored

a double-double of twenty-one points and 14 assists. according to him, the team’s future prospects depend on how quickly the injured players in the hospital recover now cam radish, jered vanderbuilt, vincent and max christie. the latter, by the way, injured his ankle in the game with denver. in the west table, the lakers are in ninth place, which gives them the right to play in the playoffs round. teams have between 33 and 28 matches left until the end of the regular season. dmitry terikhov, sports news. first channel. timofey sulima. my name is timofey sulima and i am the brand chef of the flor and sol restaurants.

welcome to my kitchen. at 27 years old, he heads the flor restaurants and souul cafe antitle. i am preparing a simple, understandable one for guests eat meals based on seasonal products, and my task is to preserve their true natural taste. young talent, ambitious chef. now i’m going to prepare the stones, which is the hallmark of our restaurant, and serve it with burnt green onion sauce, and we burn the onions for the sauce over an open fire with the addition of pastan, fresh alaym and egg yolks. under his leadership. timofey sulima, a chef who creates gastronomic paradoxes.

leonid kanabritsky, i'm leonid kanabritsky, chef of dff restaurants, restaurant. good welcome to our asteria. leonid is from berdyansk and studied to become a lawyer, but the profession of a cook seemed more interesting to him. he started in the legendary beluga, and now his restaurant is called one of the main events of this year. we're in the heart of jane's restaurant in the kitchen. here i am preparing italian classics, reinterpreted by me. our lasagna is unusual, as you are used to seeing it in other establishments. we have twenty-five layers of lasagna, made from our dough, mortadella. parmesan, mozzarella, minced meat, bon appetit! in 2021

in 2012, the dff restaurant entered the top 100 of the independent restaurant awards where eat; in november 22, leonid kanabritsky took second place in the russian chefs competition, silver triangle. you are probably used to seeing cream pate in moscow, i don’t cook it creamy, i make it in the form of a pie, boiled with red figs, fried the brevash until golden brown, put it on a plate and... give it away for distribution, service! leonid kanabritsky, a new look at italian classics. timofey and leonid travel around russia on a food truck, they we visited uglich, now tver is waiting for them. lenya, well, now we are approaching the second city, which is located exactly between the two capitals. have you heard anything about tver? was or even here? i was only in tver while passing through and then when i went to st. petersburg by car. we definitely need to go to torzhok and visit the travel emperor. palace and be sure to get acquainted with local products, and we also need to find a classic recipe for a real pozharsky

cutlet. let's go, let's go! tver is a great centuries-old rival of moscow. once upon a time, the tver principality laid claim to the status of the political center of the country. now it is a small but very beautiful city on the banks of the volga, an important center of tourism. there is a lot to see here, especially if accompanied by local history buffs. on the embankment. inspiration, friendly meetings, romantic times, the great poet came here for stories, and his friends, knowing his favorite delicacy, gave him cranberries in sugar, or as we call them today, pushkin’s sweets, and i for you... cranberries in sugar, thank you big, this is my favorite candy from my brother-in-law, it is good

at all times and sprinkled with snow, in greenery, it lies freely on the banks of the great russian river volga, but the volga here is not very wide, well, yes, we joke like that, she is not yet a mother, but a girl slender and elegant, no more than 250 m wide, slender that’s for sure, guests arrived in tver from st. petersburg and crossed over a temporary bridge, in general, the first permanent bridge appeared only 123. nikitin, well, the first of the europeans to reach the shores of india, and guests arrived at their service there was a gluttonous row of pies, pies in there were famous fishmongers in tver, they made them. in the shape of a fish, and in our city we still have

a special treat, babahi and babashechki, and what is it, what do you think it is? yes, these are pancakes, fluffy , yeasty wheat-buckwheat babakhs, my baba babakhi, and my grandmother babashechki, pancakes for the grandchildren to treat, i understand correctly that... has always flourished thanks to roads, land on water, yes, with the middle of the 19th century, a railway was added, all guests arrived along the station highway to this trehsvyatskaya street, it would become a landmark a card of the city of tver, shopping, entertainment, there will be hotels with big names, but if tver is between moscow and st. petersburg, which city influenced it more from st. petersburg, as the great catherine ii said and wrote, my precious beloved... trinket , that is , classical architecture from st. petersburg,

the town of tver, a corner of st. petersburg , churches from moscow, including taverns, restaurants with their menus, literary, historical of all kinds, here on trekhsvyatskaya street guests bought their food, that’s what they say in tver, when they make a minor purchase, they buy gingerbread, special gingerbread , they were in the form of figures of people, you have a lady with an umbrella, a parasol, catherine ii loved tver so much that she ordered it to be built in the city. a very elegant imperial palace with baroque elements, which i visited eight times; members of the imperial family rested here on their way from st. petersburg to moscow. at the beginning of the 20th century, the palace became the residence of governors; now it operates as a regional art gallery and museum. and as i understand it, we are in the most formal main

hall, absolutely right, dear guests, we are with you in the main hall of the tver imperial palace, this is exactly where we once were. lavish receptions, balls and celebrations were held. olya, why are there such big mirrors here? well, the mirrors are installed here precisely to increase the space. in general, pay attention, in the hall such an impression of sunlight is created, and in order to reflect these chandeliers, in which candles once burned, opposite each other, carl rossi, who reconstructed our palace at the beginning of the 19th century installed mirrors above these fireplaces; if you look into one of the mirrors, we will see what they are creating. an endless corridor of reflections, we move into the blue living room, please pay attention to these unique pieces of furniture, which are 214 years old, wow, yes, these half-chairs were made according to the sketches of carle rossi himself, but even now it is in very good condition , yes, that’s absolutely right, some visitors even say that it’s not worth

restoring it, since we really we can touch with our eyes what was more than two centuries ago, our last mistress... from 1809 to 1812, we remember with you about 1812, about the patriotic war with the french, with napoleon bonoparte, and imagine, after all, a year before wedding of the granddaughter of the empress, sister of emperor alexander i, wooed her.

now we are moving to one of the most beautiful halls of our tver imperial palace, it is called the coat of arms hall. this is how the hall looked more than 150 years ago, in the second half of the 19th century. olga, how did you manage to save these wooden walls? i have to admit to you, this is all a hoax. yes, indeed, when we are here, we think that we are inside a wooden box or inside a wooden tower. in fact, this is the fashion of the time, as they called a person’s attempt to connect with nature, it’s all painting, painting on plaster, pay attention to how accurately the gypsum panels are painted to match the structure of the tree, indeed, if you look closely, every centimeter is unique the work of artists, it was under alexander ryuzanov, this hall was made in the alarus style , pseudo-russian style, now our tver

regional art gallery is located here, we have a very rich collection, it amounts to more than... 50 thousand items, we invite you all to visit, because in addition to these halls, we have 46 more halls where our works of art are presented, but it’s time to get acquainted with the masterpieces of tver cuisine, the chef went to the filicita restaurant, it is italian, but it was greatly influenced by the work of pushkin. andrey, tell us what you will do for us treat, these are tver kokorki with green onions, farmer's dried salsa. what are kokorki? kokorki is an old potato dish, made in the form of flatbreads, barge haulers used to take it with them when they worked on the bolga, since i have an italian restaurant, we took russian recipes and remade them in the italian way, but it still remains a recognizable russian dish made from potatoes, well, delicious, i really liked the combination, there is

our russian milk, and our russian tomatoes, and in general this is an excellent dish, you as a topic. i just heard that you cooked italian food in your restaurant, you are close to it, yes, the next dish we have is pasta from golyane, this is also a very famous dish in our tver, thanks to alexander sergeevich pushkin, he writes in his letter to sobolevsky : “from gagliani and caglione , order yourself in tver with parmesan, cook pasta and scrambled eggs.” in my restaurant, i decided to combine all the ideas from this poem in one dish, serving pasta with parmesan cheese on top. with egg yolk, i really like it like cooked pasta, al dente, but the sauce seemed a little too small for me, so i would add more, listen, but i really feel good , i see that you make the pasta yourself, but it’s not clear that this is your homemade pasta.

popular at that time, this is custard with puff pastry, here we serve it with quince jam in order to add sourness, such a fairly large portion, by the way, it’s probably not easy to eat alone, but lenya can definitely handle it, but not such a portion at all excellent, just the one with a sweet tooth, quince plays very well here, and the berries are fresh strawberries also give their accent, especially vanilla in cream plays well here, andrey, thank you very much for dinner and i really... liked the fact that we were immersed in real tver cuisine with notes of italy, thank you very much for coming to visit, very much i'm glad you liked everything, come again. in every russian city you can find some

unusual museum. in tver, this is the iskra museum. it is entirely dedicated to the history of photography. here you can see how the first photographs were taken, and also learn what photoshop was in the 19th century. what do you know about photography in general, have you heard about the camera obscura, why people were screwed and some others? levitsky , it was actually attached to a musical instrument. wow cool. let's start with the camera obscura. it's just a wooden box with a hole in it, but it projects an image. of course, you don’t expect too much from it, but if you point it at something bright, for example, a lamp or some kind of soffit, you will see the outline of objects. and what is characteristic is that the image is upside down. based on this optical principle it is designed any photo. do you think photography was retouched in the 19th century? well, for sure yes. 100%. this is what the laptop looked like. it's still wooden. it was illuminated from below, like a mirror in a microscope, and a retoucher sat there

, naturally scratching out the whole thing by hand. some hours must have gone by, right? yes, this was mainly done by girls from an urban environment with thin, neat fingers, that is, they were not overworked, and it was such a technically quite difficult job. but by the end of the 19th century, photography became more or less accessible. cameras appear from pressed cardboard worth $1 and a network of darkrooms, which. come, develop the photographs, print them, it was probably in great demand, yes, quite, nicholas ii was also fond of photography, he also had cameras of this type, his whole family took photographs, they made albums every year. rum, tell us what we have next, something more modern, maybe. not many people know that we had our own cameras for instant printing, these are russian cameras, moments, foton, and people were able to receive snapshots already in the early fifties. what is your most interesting exhibit? of course, the guests have the greatest response. calls a kgb spy camera, implemented in the form of a coat button. this is really a real secret camera, here is a top secret passport, all that a person saw was a button, the pocket went into

a flexible drive and when it was squeezed, the button opened slightly and took a small photo. rum, i see on your table you already have brushes, some strange jars, syringes. what are we going to do about this? i suggest you do photographs using ancient technology from 1842. let's prepare a light-sensitive solution. red blood salt and green lemon ball iron. you will need to dip the brush and apply the solution evenly. now let's put our photographic paper in the exposure chamber and cover it with a baking dish. is this your ultraviolet lamp? yes, this is a mini-solarium for our photographs. and everything seems to be yes. cover for 10 minutes. let's see what we got. listen, the images are already quite visible, by the way, let's move on to the most interesting development, you will need to take with tweezers by the little white one and sharply dip it into

the solution, 10-15 seconds and the image is magically transformed, we need to wash off the yellow tone, blot it and we have our vintage photo, so gorgeous, yours is the first one. traveler , one might say, the first tourist in russia, afanasy nikitin, you have an old volga bridge, this photo is about 120 years old, thank you for this excursion, lenya and i learned a lot of new things, it was very interesting, thank you for such a gift, thank you, poodles alone one of the smartest dogs, they started sending me messages from all sides, he’s running around the metro poodle, but he needs to be rescued urgently , i really want to take care of... animals , your heart immediately opens and you understand that you cannot do a bad thing, how do you like the fact that you will go to the program, i dream of seeing even igor nikolaev there and dmitry

kharatyan today. igor nikolaev came to our studio especially for you. have you seen the video? watch with us. premiere. today is the first one. i wanted to call him sergei. but the elder objected. if you fell in love with nikolai, here is your son. come on, let it be nikolai. some stories, memories. he told me about something from his childhood connected with his father, and he always felt great reverence for this, both as a person, and as a father, and as an actor, he was the life of the party, but he was very lonely, he bought himself a mobile phone, asked him to fill out a notebook for me , he told me dictated seven telephone numbers, this was his entire notebook, he was hiding his second life, it was a very strong novel, very beautiful, here were two decent people who met, who did not suffer

themselves. tortured each other, he was very kind to his wife, to his loved ones, and did not he wanted to offend and hurt anyone, so he generally couldn’t stand this situation for nikolai eremenko’s anniversary, what are we going to do, ivan ilyevich, fight, seryozha, the legendary film pirates of the 20th century. superman, big goat. this is definitely about when, today on the first day, fire and flying, two elements at the junction of which real, great art is born, emotions are off the charts, the atmosphere is tense to the limit, but for victory it is important to maintain icy calm, ice splashes from under

the skates. like sparks of red-hot metal, and ice melts like steel, hot ice, spartakiad of the strongest, live broadcasts from magnitogorsk on the seventeenth and 18th of february, on the first. 60 km from tver is one of the most charming russian cities - torzhok, its historical and architectural center... has been declared a protected area, the entire territory of the city is a unique complex of monuments. torzhok has its own charm. the main charm is that the authenticity of the county town of enda, the mid-19th century, has been preserved here. we walked along the embankment, we call it tveretskaya after the name of our river, it is unique in that some of the houses that are located here, they really are houses from the mid-19th-18th

centuries, well, one of them is from the beginning. quite unusual architecture for the orthodox, it even looks a little like an italian palace, indeed, tim, i completely agree with you, because the author

of the project... of our boris and gleb cathedral is the architect nikolai aleksandrovich lvov, who indeed traveled a lot in italy in his time, this is in fact , this is one of the most accurate interpretations the roman pantheon and tribute to the great paduan andrea paladio, inside , by the way, no less beautiful than outside, inside there are frescoes by an artist whose work we are much more accustomed to seeing in the tretyakov gallery, or in the russian museum, this is vladimir lukevich borovyakovsky , secular portrait painter of the 18th century. olya, what happened? with the temple during the soviet union, in soviet times for a whole 50 years, there was a maximum security prison, on a number of buildings you can still see a fragment preserved precisely of the prison bars, well then there was a sanatorium for alcohol-dependent people (alp) only in the ninety-third year the monastery was already given to believers, now the long-awaited beautiful restorations are finally taking place, which we, of course, were really looking forward to. few people know, but on the most famous liner titanic,

russian cuisine was presented. only two positions, it was biv stroganoff and the famous pozharsky cutlet, so we are finishing the tour in the iconic building where this dish was born, it was the pozharsky hotel that became that trendsetter nineteenth. century, it was the first hotel on the sovereign's road, on the ground floor there was a chic restaurant ala cartas, right now we will get acquainted with that same recipe from 1853, with the original recipe for pozharsky cutlets, and of course we will cook them ourselves. olga , well, everything is clear with the products, i see cucumbers, crackers, eggs and chicken here, i think that i will already start preparing it, tell me how to cut it, yes, the most important thing is subtlety, so that... as recommended, yes roditsky, so that the fillets are cut finely. okay, you can prepare the eggs. in fact, there would be no pozharsky cutlets if it weren’t for, as usual, some unfortunate incident. one day here, emperor nicholas i, who was

very hungry, passes by the torshka. well, naturally, yes, while they were changing horses for him, he decides to have lunch, goes to the first floor of the pozharsky hotel, since it was possible al carte, he points his finger at the menu, orders pozharsky veal cutlets, but there is no veal that day... then the owner of the hotel daryaevna pozharskaya, she i took chopped chicken meat, mixed in butter, sprinkled it with breading from a french loaf, and here's the hem. a short time later, daria was invited to st. petersburg, where she was already giving master classes as a capital expert on how to make cutlets that would be worthy of the tsar himself. listen, olya, this is actually a very interesting story, because as a rule, every chef has the same story, how this or that dish was born through such awkward situations. oal, but our meat... is already prepared, i i think we can continue further, we need more flour, i think butter , the whole secret of pozharsky cutlets is precisely that flour is not used here, only chicken fillet, cold butter and breading, that’s the whole secret, and cucumbers

what do we have them for, why are they just for beauty, i have the minced meat already ready, great, then you can make the cutlets themselves, let's try to make klupeti, as it was under the famous owner, ol, look at these, yes, it seems ideal to me, and now we need to roll them in breading for the first time, then in egg and bread it again, it turns out to be double breading, yes, yes, the oil has already warmed up, then i start frying the cutlets, and i do the same with water, well, our cutlets are already ready, listen, i think it turned out a very beautiful color, the color is good it turned out great, let's try it. “it’s very tasty, it seems to me that we chose a very cool proportion of butter, the kotleda turned out to be very juicy, just perfect in terms of salt, it seems to me, yes, thank you for this recipe for introducing us to it, this

recipe is more than 150 years old, he is very strong for us timofey liked it, and in such a place , of course, we cooked legendary, and today i was incredibly happy, teaching such cool chefs like you to cook cutlets, thank you very much, thank you, since the 19th century, torshka even had his own kremlin. unfortunately, several centuries ago it burned down, but now in its place there is an exposition of the historical and ethnographic museum. hello, good people. i am prince novotorzhsky. i arrived here from smolensk at the behest of the prince of novgorod, to protect the local residents and the wealth of the city. and we can help in defense somehow? to reliably protect the city? this.

in front of you is a six-feathered weapon, this weapon is called a pernach, this weapon was used as an additional weapon, well, if the sword is knocked out of your hands, then in the other hand you can take either an ax, or a six-feathered pernach, in order to protect yourself from the enemy, and they obviously defended themselves with chain mail, if take the chain mail in your hand, take it, the chain mail will seem very heavy, the chain mail weighs 14 kg, wow, it will be quite heavy, well, we put on the chain mail, in fact, we made sure that it is not so heavy when you hold it in your hands, because all the weight is distributed over the entire body

, the chain mail protects the body, and what will protect the head, what do you think, a helmet, well done, before you put on a helmet, you need to put on a balaclava, well, the warriors are ready to learn the military craft, yes, now we... let's throw spears with you, do you know how to do this? no, the first thing we do is catch the balance of the spear, to do this we put it on our palm so that the spear lies flat in our hand , stand sideways to the target, or balance, straighten our arm as far as possible to the right, the tip looks directly at the target, and throw, catch the balance, that's right, so, we stretch out our hand, and throw and throw, we are here in order to learn from the first time, no one succeeds, oh, yes, it’s not as simple as... it seems, in fact, well with

we didn’t succeed in defense, we’ll cook better, but what will the chefs cook from? the food hasn’t been bought yet, it’s time to go to the market. lenya, we spent such a busy few days with you, and we are already here at the market, i suggest we start choosing products, i have already decided what i will cook, i was inspired by that pozharskaya recipe cutlets, i will also cook pozharsky cutlet, well, my own variation, you need to go to the meat counter, yes, yes, i definitely need to buy chicken. hello , you have such a large assortment of meat, well, i probably need a farm chicken, yellow, and i would like to see the duck, what will you do with the duck, i’ll prepare such a truly russian dish, pickled pickled apples , i’ll stuff them in general i’ll bake the chicken legs with some different grains, great idea, i’ll go on looking for soaked apples and dried fruits, and i’ll go buy myself some vegetables, i need vegetables. half a kilogram of onions, half a kilogram of carrots, fresh ginger, one

garlic, i’ll also take red onions, four of them, i see you have apples lying around, can i try one, please, yeah, very tasty, i know, i need about 35 of these of the same size , i need spelled cereal , you have it, by the way, yeah, it’s super, and i also need, you know, dried fruits, i need prunes, yeah, dried apricots, a gram, probably under... 200 and i’ll take the spices from you, i probably need dry cinnamon sticks, and the bottom i need it, but i’ll definitely take a mixture of peppers from you, and you can add pink pepper directly to the general bag, i see you have a large amount of oil, and otverskoye oil has honey, but i’ll take 800 g for myself . i was told that you have local farm eggs, we have pullets, which are smaller and are... older, bigger, let's get older,

bigger. there is a famous restaurant in tver, it is called leningrad, probably in honor of the road to st. petersburg. here you can try russian cuisine and this is the best place for acquaintance with gastronomic tver. to start with, classic tver cabbage soup, pork ribs with sauerkraut and mushrooms. the aroma is just crazy already. the second soup, as i understand it, is creamy pumpkin soup. creamy pumpkin soup. with smoked volga pike perch, suluguniye cheese and sunflower seeds - a classic variation, by the way, i don’t add sour cream to soups, it seems to me that the taste is completely lost, so i see that you have it served separately, of course yes, that’s good, by the way, this is a real plus, i liked the soup, the combination of smoked pike perch with the pumpkin is just crazy, and i like the pumpkin here, it’s very rich, sweet, you added a little sourness, very interesting taste, cool presentation. as a lover of lard, i give my respect

to a very cool rich broth, in general there is a lot of meat, mushrooms, each component can be understood and felt, i am glad that you liked it, and now i want you to try two of my favorite dishes, this is rabbit stuffed with chicken liver and oyster mushrooms in a duet with pumpkin and blue cheese and our classic volga pike perch fried on potato casserole with mushroom sauce, i really liked the gratin, it was tender inside and the crust was very crispy. pike perch is very cool, it is very tender and does not have that unpleasant taste of mud, i like what you like, i like the combination of rabbit, pumpkin, liver, cheese, this is an unusual combination, rabbit is really good, well, let me try it already, listen , i also really liked it, since childhood i have loved rabbit liver on a roll, very cool crispy skin, lesh, pike perch most tender, i liked pike perch more than rabbit, come, we... we always see you and for dessert we have a baked

apple with salted caramel pearl barley popcorn wow it looks cool and inspiring of course what is this recipe a variation on the theme of childhood grandma stove on a pile the smell of baked apples from the stove, you know especially when the apples are in the ovens are baked, the juice separates from them and it becomes caramel, i loved to pick this up from the frying pan and eat it from a spoon, yes, yes, yes... thank you for such a dinner, we warmed up, we were full, and after such a hearty dinner i i want to get into your kitchen make our preparations, well, why are we sitting, let's go to the kitchen, as we have already discussed, i will cook duck legs

, stuff soaked apples with prunes, dried apricots, spelt, mint and a berry-based sauce. how will you cook your roast cutlet? i bought a farmer's shirt. chicken, cream, butter, loaf, i need all this for cooking, let's get started, i 'm preparing a pickle for our duck legs, our pickle will include anise, a little cinnamon, chameleon, fresh garlic, salt, sugar , a mixture of three peppers, that's it this is the thing we whip up in blender until smooth, so that the salt is saturated with the aromas of spices, our duck was simply super delicious, i already cut off the crust from the loaf and pour in the cream. so that the bread has time to soak, i need to remove the fillet from the bone and cut off the skin, after our pickling mixture is ready, we distribute it evenly in a nashtar , fold the legs in one layer, sprinkling them on both sides, generally well, leave for about an hour and a half, because our saltine is quite active, my minced meat is ready, now i’ll take

frozen. in order for it to be completely distributed throughout the entire mass of our cutlet, i will now rub one plate, then mix it, then rub it again and mix. for the sauce i use pitted cherries, blackberries, a little blackcurrant, dry red wine, sugar and orange zest and our sauce will be very bright, aromatic, and it will be ideal for our duck, and i will also add here... a few cinnamon sticks and one star anise, i start preparing my sauce, all my vegetables are chopped, this we have garlic, carrots, onions, ginger , we immediately add a little salt to the vegetables, family, and then i’ll add a little curry, chicken broth, hoisin sauce, japanese ketchup, which is called, and then

i’ll boil down all my sauce, to our spelled with prune bark i'll cut some more straw. i’ve already prepared the apples , all we have to do is stuff them, stuff them tightly, then i ’ll just bake them and then i’ll actually serve them, guys, how are you doing, what did you do, everything is ready , try the sauce, mm, delicious, mm, cool, lyosh, thank you very much, we couldn’t have done it without you, the last time i was here was 10 years ago, they said you would be the main character, we didn’t believe it until we arrived in sochi. the opening ceremony in sochi is something that will go down in the history not only of our olympics, but in the history of the olympic movement in general. the idea of ​​russia as magical lands in the sky, russia as a floating vision in

the clouds. of course, there were a lot of dramatic pages along the way, it was real. testing in russia is possible that is not even subject to testing in another country discussion, such a scale and such a level of the opening ceremony, in any case , there will be no more at the olympic games, we won this competition by knockout, i worked as a guide at the 80 olympics, and sitting at the closing ceremony, i thought, let’s do something like this , follow your desires. 10 years since the opening of the olympic games in sochi, today on the first, a new level of ukrainian fakes, they launched this on the anniversary of one of the purchases of the united states of america, russia allegedly

stole russia, anything was possible here write, but the usa, of course, in this fake they look like such great people, those peoples who fell into our sphere of influence. under no circumstances should it be clenched into a fist, the only place where a gun can be. in your left hand under a napkin. we can avoid the opening of a second front only if we decapitate the leadership of countries hostile to us with one blow. it became known that the germans. they are preparing a large-scale operation in tigeran, dear givorg, all six umbrellas that you ordered for your father’s confectionery are ready, six

umbrellas meant six paratroopers, the germans are or not, then i saw an army boot , they don’t wear those in iran, i’ve been working for four years now, during this time i didn’t ask you for anything, we found these six germans of birth, and someone else will take them, drink some water , going to tver, the chefs dreamed of meeting the famous native of this city, natalya nepryaeva, she is an

olympic champion in the relay race, a multiple medalist of the olympics and world championships. natalya started skiing at the age of three, right here in the tver region, it seems that the chefs do too today we will go skiing for the first time. natasha, hello, hello, how beautifully you skate , i can’t do that, listen, we’re actually very glad that today we have such a lesson from the olympic champion and please tell us how to start, where to start, we all had it at school lesson, i didn’t have a lesson at school, for the first time i see skis under my feet, for the first time i stand on a ski, i have no idea what to do next, we begin to move as we walk ... and at the same time we put our hands up, just like walking, arm, leg, arm, leg, there's more

skating method of transportation, in principle , now i’m wearing skating skis, poles, skis are shorter, poles are longer, that is, here we go, legs to the side, classic is parallel, stop! come back to us, you need help with poles, that is, you also have a pole as a support, well , i’m not very good at it, but i saw how you perform, how you take off on these big climbs, well, that’s why we are professional athletes, natasha, and what speed do you develop on skis, sometimes it comes, especially in races, well, 50 kilometers, probably per hour it’s definitely possible, that is, maybe more, but it all really depends on the snow.

well, you are really great, because after a short conversation, maybe you yourself didn’t notice it, but you climbed quite a big climb, and the climb is high, i can say so, yes, now the most difficult thing will happen, now we need to go back down, so we stand sideways first like me, we go down like this, you’re ready, like, lazy, i’m ready to start trying, come on, i’ll support you, so, well, you can

slow down too, don’t just accelerate, but how slow down, well, it’s much better, lenya, catch up, if i catch up with you, then i’ll be fine with you. i’ll catch up, the finale is good, no, this is not the finale yet, our finale is a culinary battle, it will start any minute.

kver, hi, hi, hi, how are you? great! frozen? no! you have a very cool city and we managed to see a lot and even get inspired by some old recipes. i prepared for you the essence of the legs in my own fat, baked the soaked apples in the oven so that they were golden brown, greased them with honey and stuffed them spelled, prunes and dried apricots, and i simmered the sauce for a long, long time from cherries, red wine, black currants and spicy spices. my dish will be called imperial duck, because we visited the imperial palace. and i, in turn, decided to prepare a pozharskaya cutlet for you, i called it pozharskaya cutlet 2:0. i took the original recipe, but i will serve it with real asian kari sauce. door, are you ready? yes, then we went to feed you, olga, hello, roman,

hello, roman, hello, how are you, yours, great, great, you are true connoisseurs of russian cuisine , bon appetit, since i am studying to be a cook, i tried to cook duck, it turned out not so tasty, this duck is simply divine, it is soft, juicy, the sauce complements it perfectly, i really liked it and i i can really say that this is an imperial duck, the kari sauce

went very well with the pozharsky classic cutlet , it turned out much tastier. than i actually expected, i didn’t know that it was possible to combine such a classic, already familiar to everyone, with sweet and sour sauce and such a peppercorn from kari, it seems to me like some kind of mixture of cultures, the kutka was magnificent, it just melts in the mouth, the sauce naturally complements and was very pleasant, chef, hello, hello, hello, hello, volodya, hello, great, glad to see you, for pozharskaya cutlet and duck leg for you, thank you, thank you guys, bon appetit. olya, it’s so cool that you came with your whole family, i was inspired by cooking pozharskaya cutlet with you and decided today to cook pozharskaya cutlet 2:0, super, thank you very much, i’ll be glad to check it out, pozharskaya i really liked the level 2 cutlet, it combines tenderness, the very texture of the crackers gives it some kind of peculiarity, while the kari sauce makes it a little spicy, because of this the cutlet itself becomes

more new and refreshes itself... cuisine, russian, the duck turned out great, its meat is very tender, excellent, it goes especially well with a sweet sauce, since the duck is quite fatty, it just melts in your mouth, you can also snack on an apple after that, it also turned out excellent, listen, the sauce is completely broken, just very tasty, you just very competently mixed all these spices, carrots, root vegetables, i really liked it, it ’s very true to you... duck, the meat is just tender, fresh, aromatic and it’s right that you made an apple here, this is truly a russian dish , indeed, we have this story about two truly russian dishes, i hope the residents of tver liked it too, the duck has an amazing crust, and the apple and spelled sauce are combined, it’s all just a mind blower, cutlet, i like the smoky texture and tender meat inside , in sauce

astarda was a little lacking, since it’s still asian to me