Live Music Archive
Librivox Free Audio
Metropolitan Museum
Cleveland Museum of Art
Internet Arcade
Console Living Room
Open Library
American Libraries
TV News
Understanding 9/11tv Khram Groba Gospodnya 1TV May 5, 2024 12:15pm-1:01pm MSK
12:15 pm
here they also compete, the best will perform at the goal concert. the jury evaluates the artistry and technique of performance. the road to the circus project is a kind of screening of future artists. the first road to the circus festival was 2 years ago, there was a girl who was the winner, now she is taking part in our program, which runs on circus boulevard, so you know, it’s not for nothing that this festival is called the road to the circus, because the road will really lead them everyone to the circus. there are over 300 amateur circuses in the country teams, such thematic shifts in federal children's centers help identify the best. sometimes we didn’t even know the name of such towns and villages, where children do circus, they need to show themselves, and we give such an opportunity to show, the circus school competition became three people per place, precisely because of the fact that this was the popularization of the circus among children. at the end of the festival , young circus performers. performed in front of
12:16 pm
an audience of thousands of peers from the eaglet, presenting the best numbers. the road to the circus marathon festival will be held in several more this year the largest children's centers shift in anapa, in crimea, artek and aly and parusa. you may have time to submit your application. alena evtyakova, ivan pokhomov, tatyana bakulina and dmitry baranov. channel one, krasnodar region. and on the black sea coast there is culinary freedom, recipes and special gastronomic traditions. now the program is “cooks on wheels” in gelendzhik.
12:17 pm
i am dmitry reshevnikov, chef co-owner of the zazazu wine bar and the french bistro monchochaux. welcome to the heart of france in the very center of st. petersburg. dmitry has two higher education. in the science of haute cuisine, he is a true professor. together with the higher school of biotechnology, he created a training program for chefs. but. he gives his main lessons in the kitchen of his own restaurant. monchou, i cook french cuisine, the kind i tried in france, this is my france, this is my reading, my vision, this is great cuisine. buabes is a french famous fish soup that is prepared in 8 hours from tails, ridges, and fins. look at the appetite, the service! dmitry is a participant in taste of moscow, as well as megustro festival in the city. great museums
12:18 pm
, he finds inspiration in painting and each of his dishes is a work of art. stephs, new order: three burgundy-style snails, two green salads, four potato gratins, four confit duck legs, two onion soups, let's go, dasha! for restaurant employees , dmitry is an unquestioned authority; he conducts culinary master classes in the largest cities of russia, his recipes can be found in a unique collector’s edition.
12:19 pm
the cafes at the museum of contemporary art caused no less excitement than the exhibitions. in his in the restaurant he also presents original cuisine. our restaurant is a family business, i am in charge of the kitchen, and my brother is in charge of the candy department. artyom is the coach of the russian national team world skills, which in 2019 took first place at the world championships and took european gold in the 21st. stuffed cabbage rolls can be served in a completely new way. fried cabbage roll with lamboustine, cream cheese, shrimp bisque, pickled zucchini, a new, absolutely wonderful gastronomic dish. grebenshchikov - the best chef of st. petersburg 2018-19-2 according to wear eat, this year the bourgeois restaurant bohemia became the winner of this all-russian award. he is also a speaker at russian and international gast congresses.
12:20 pm
look two st. petersburg chefs are traveling around the black sea resorts, they have already visited anapa and have no plans to return to the north yet. dim, have you ever been to gelenzhuk? no, i’ve never been to gelendzhuk in my life, i just heard that it’s a beautiful city, they say it’s very green, it seems to me that any of our southern sea cities are very beautiful. what do you think will surprise us? gelinzhisky market, i don’t know, we’ve already prepared fish seafood, maybe we’ll come up with meat, vegetables or something like that, we’ll prepare some cool food from their local local products, we’ll see what we can try at the market, we’ll see what they’ll give us to try chefs in restaurants, let's go, let's taste gilendzhik, let's go! gelendzhik is
12:21 pm
a resort located around a picturesque bay at the foot of the mountains. due to its special location, the city has a subtropical... climate, there is practically no winter here, in the summer months there is no intense heat in gelendzhuk, this ideal conditions for relaxation, especially since there are 20 km of beaches, including a kilometer-long sandy one. in general, we can say that the chefs found themselves in resort paradise. hello, gilenzhik, look how beautiful the mountains are, i think we will have a lot of guests here. i agree completely, let’s go see this beautiful city, gilenzhik. a local guide is waiting for the chiefs right on the embankment; the excursion begins at one of the most famous buildings in gelendzhik. it’s not just that we met here, this place once in the dark past was the only holy place of gelendzhik bay and
12:22 pm
ships that came here could go to the shore with absolute safety only thanks to him, meet the tvorna lighthouse, the first in delenzhak, right? and a historical building, which is very remarkable for... our city, because almost nothing of historical knowledge has been preserved, but this is a functioning lighthouse and ships that use it to come here, you guys will be surprised, it’s not only active, there are more than 100 for years he never stopped his work, the only moment was when the kerosene lamp was changed to an electric one, this was in 1927, and then the landmark is always ready for you, now it smells of geocindes that have managed to bloom, an amazing flowerbed that gives off a great aroma, just super. gelenzhik is an anti-stress city, zero urbanism, nothing weighs on your head, the sea is noisy, no one bothers you, believe me, the off-season is an ideal place to simply remove any load, come for 3 days, and gelenezhik is historical place, that is, this place has existed since ancient
12:23 pm
times, you won’t believe it, you can arrange competitions on how many birthdays this wonderful city has and what it went through, 6th century bc, the greeks are torik, then suddenly after 500 years the romans and another settlement, then the prince of kiev, then the ottoman empire, then the transition to turkish citizenship, until our russians came, landed troops here in 1831, settled here for a long time, then there was a russian-turkish war, they knocked us out for a while, but nevertheless we returned, here we are, we are still entering the golden ring of baspor kingdom, in general, the era of us, at least more than a change of these eras, it was reflected, probably, in the fact that who prevails among us, who are the greeks and? sash, we are now walking along the embankment, there are a lot of catering establishments, it has always been like this, what you see now has appeared over the last 5 years, this is very cool, because demand has exceeded supply many times over, first of all, because there are so many places there are practically no of us as unique as kirendzhik, you can count them on the fingers of one hand, and food
12:24 pm
is very important, especially for a visitor to the city, we’re coming to open a restaurant here, well, if you’re opening a restaurant, then in that case i’m the first manager, but you haven’t even tried what we’re cooking yet, i hope that it will be no worse than the fact that... we eat all these years in gelenzhuk, great, in our fascinating conversation we almost passed one interesting place, the word pitank tells you something, yes, of course, this is a french game, but unfortunately i don’t know how to play it, i have no idea either i don’t have, but it seems to me that we will find the answer to this question, at least from these people, hello,
12:25 pm
chanet is needed to understand where to throw the metal balls, yes, when you play one on one, each player uses three balls, yes, if three players have two balls, there can be only six balls in the game. for three, excellent, it’s worth here, there, yes, here, at least six or 10 to the end throw over there, or from 6 to 10 m you need to throw, yes, that’s nine, yes 9 m, yet, no, that’s it, voychakh , this is closer, yes, the check is closer, you are playing. it's strong, once again, no, no, it's closer, once again, no, it's
12:26 pm
playing two spells, it's one or two or three, yes, these are two, as pierre already explained to me, artyom won 2:0 because his balls were closer to the cachanet, i really like it. game, cool, merci vuku, thank you very much, thank you, merci, vuku, there are many outstanding restaurants in gelendzhuk, but one of the most beautiful is located at the chateaulu winery, this is a piece of france on russian soil, the restaurant has a famous brand chef sergei kupriyanov, a member of the national the guild of chefs and the french guild of gastronomers, unfortunately, he is now on tour. i am glad to welcome you to
12:27 pm
our restaurant serving russian-french cuisine, today we are pleased to present you our cold appetizers, these are grapes marinated in aloe juice, with snow from the baked goat cheese, there is also parmesan pesta, pine nuts, listen, this is just very tasty, the grapes are local, this is a table variety, we clean and marinate them then it goes into the cold, and not one of the grape varieties from which you make wine, suitable for eating technical varieties, yes, yes, that’s why they grow it for us, tell us how you came up with this, a cold appetizer, it should kindle appetite, and here, in our opinion, the combination of sweetness and acidity, a highlight from rosemary, dim, really very tasty, i agree, an excellent appetizer, i really like aloe, it gives such freshness, all the other ingredients in this dish seem to combine into an overall taste, it really turned out very tasty, and this is a velouté made from local chestnuts with stewed oxtails. super bull tails tamine 12 hours with vegetables what else do you have in the soup here
12:28 pm
i feel there is also some kind of roasted chestnut and grilled chestnuts and roasted hazelnuts and butter what kind of white truffle, and what do the locals like most of all, what are the most important products on people’s tables and what would be interesting to cook, do you think? i think these are local local products, again this is fish, meat, if meat, what kind? i think beef would be a safe bet, is there any local beef? yes of course it is possible. look at the market, i really liked the soup, the beef is soft, there is a crunch from the pine nuts, chestnuts, the soup has a very delicate consistency, yes i really like it i like the dish, it’s wonderful, and this is smoked tongue with wheat porridge and lightly smoked, roasted chestnuts and puma parmesan, parmesan with tongue, it will be delicious with garlic, smoked tongue is my favorite, it’s also a top seller here, i listen music in your ears, this is wonderful, pasha, do you really have a corner of france here? from outside to inside the concept is all right, we try, we work to make people feel good and
12:29 pm
tasty, but you get something different, i agree, the next serve is an entramée, for in order for you to cleanse your taste buds, entramée is made on the basis of red wine, like sarbet made from red wine, yes, yes, super, there is no alcohol in it, that’s right, no, excellent acidity, little sugar, just what you need, we tried to convey tastes like wine, but in dessert, listen, it’s cool that you have berries, grapes at the beginning at the end. perfectly emphasizes your concept, thank you, now you will go crazy, this is fondant with farmer's rakfort, wow, you mix it with something here inside, here it just freezes and yes, there is 100% cheese here, very tasty, emotions, that’s what we work for, pasha, it was a wonderful lunch, thank you very much, i absolutely loved everything, i won’t even comment on anything, it’s nice that you use a lot of local product
12:30 pm
and 75 units of various types of weapons and equipment. military parade dedicated to the 79th anniversary of the victory in the great patriotic war. may 9 at 10:00 moscow time. live, on the first. now we will show
12:31 pm
you the best dog for the village. everyone loved him, spoiled him, and we were afraid that he would be jealous. tom realized that she had food. of course, he is affectionate and gentle when he begs for a bag of wet food. nora came to the pet store, grabbed a toy that she really liked, grabbed something and was afraid that it would be taken away from her, she began to move in. have you seen the video? watch with us. premiere. today is the first one. if your dad doesn’t give your mom flowers, then you go to the flower shop and... and pay with his card, a kebab with cognac, we’ll look into this issue and tell you about the best marinades from a medical point of view, how to do it right cook barbecue everything else is most important for our life and health, the program is to live
12:32 pm
healthy, tomorrow is the first day, kellenzhik is such an amazing... resort that not only people, but also animals relax and are treated here. the chefs were convinced of this when they arrived at the safari park, where bears, lions, tigers and other animals are recovering their health. we have a rehabilitation center for animals, animals that are confiscated by rosprotnadzor from photographers, non-parental owners, or registered circus performers are brought here; animals also come here in exchange with other zoos, but many animals are already being bred. we have a veterinary clinic in the park itself, it’s cool that the poor animals are being looked after, there’s a place to give them away, it’s very cool, there’s a veterinary clinic in the park, staffed by specialists, veterinarians, and veterinarians who provide medical support for all the animals and do daily rounds, if someone needs treatment, the animals are treated accordingly. where did it all start? one of the first guests in our park were the amur
12:33 pm
tigers, gamer and ramses, they had injured eyes and here they underwent a unique operation to restore vision. on the territory of the park there is an eye microsurgery clinic, here they are, homer and ramses, look now in what excellent condition they are, in the prime of life, one might say that they are already near retirement, but at the same time in very good shape, that’s why they are so lazy, they are just well-fed, a well-fed tiger, he’s like a well-fed cook, there are elephants here, she came to us from the staroskol zoo, in general, this is an elephant with a very difficult fate, she is a former circus artist, worked at the nikulin circus, then at the shapeto circus, later... she worked part-time at photo shoots, and then just stood idle in the hangar at vdnkh. then the ash defenders began to sound the alarm, after which she was sent to the stary osolsk zoo. and from there she was sent to us in gelendzhik for a decent retirement, where we built a large, spacious summer enclosure, as well as a heated winter enclosure. nastya, what do we have here that they eat? here are nuts, sufofruits, this is a treat for animals, you can give them a treat,
12:34 pm
but in general, in a ration of tubs, hay, a lot of vegetables, fruits, it works like a vacuum cleaner, but for us it turns out, yes, yes, with a trunk. listen, it’s so cool, i can just feel my breath, oh, here in the enclosure we have the polar bear aurora, a unique case when in russia two polar bears were fed at the same time, artificially, that is, aurora was fed by her brother, yerema, by the veterinarians of our park. nastya, how does a polar bear live here? in the south in elenzhik, they live wonderfully, in every enclosure there is a cold swimming pool, there is access to a cold den where they can go, but i wouldn’t say that our polar bears love the cold, they love the sun, african lions hide in the shade in the summer, our polar bears come out to warm their bellies in the sun, beauty, that’s it understand, she is 4 years old, and how long they generally live, more than 20 years, even about thirty, i
12:35 pm
would say, it would be more accurate, yes, for example, commander sidov is now 23 years old, commander sidov came to us from... from krasnoyarsk zoo, swarm, one might say wedding, where they turned out to be such wonderful babies , they were stunned, just such a miracle, now our veterinarians are feeding them, this is a black-handed gibon, he is 5 months old, and where did they bring him from? he was born to us, unfortunately, his mother refused to feed him and we had to take him away, our favorite, this is how we walk with him, spend time, well, it’s obvious that gelendzhik has recently become one of
12:36 pm
the russian golf centers. the year-round golf resort in blue bay covers more than 80 hectares. the modern field was perfectly integrated into the natural undulating landscape with mountain streams. chefs want to try themselves in this elegant sport. are you familiar with golf? no, i haven’t played once, it was the first time we played, then i ask for a car, now i ’ve made a real golfer out of you, class, let’s go, well, here we are on our course, it’s eighteen holes, each hole consists of three parts, called tall grass rough, in the center the grass is called farway, right next to the flag the grass is called green, most often they immediately ask: what are these craters like on the moon? yeah, what's with the sand? these are so-called traps or to a foreigner, this is a banker, a complicator of the game; if the ball hits the bunker,
12:37 pm
it is extremely difficult to knock it out of there. the fields also differ in difficulty and terrain, that is, this difficulty index is five, here the difficulty index is three. the difficulty index depends on the elevation, the obstacles, the number of bunkers and the distance to the flag. but beginners are lucky, it doesn’t work here. hit the hole the first time now, how lucky it is, that is, most often it happens due to luck when the golfer makes this shot, hole-en one so-called, he doesn’t even understand that he made it, we have a car parked there, with a holl and wash he can take it home, great, saw wheelbarrow, easy, in general golf consists of two parts, it’s a long game and a short game , now we will learn the long game, then we will try the short game, golf teaches you to disconnect from everything and stay. there’s only more on my mind, then we won’t succeed, i think it’s okay, believe me, with me you’ll succeed, lyushka is taken in
12:38 pm
the left hand under the spine, yeah, right hand overlap from above, pinch the finger, cover the finger, and fingers in the direction of the club, very quickly, well done, great, feet shoulder-width apart, knees slightly bent, lower the club in front of you in the center. our task is not to bend the left elbow, that is, it is done in this way, this is necessary so that, like a compass, the club returns to the same position from where we start, golfers do not play with their hands, golfers play with their body, that is, our task is - keep the head position in one place, but make the impact thanks to case. when you swing the club, inertia occurs, causing your right foot to swing out. if we jam and don’t turn our right foot, all the inertia will go into the spine and we won’t like golf. all clear? we lift the stick like this, we always look only at the ball, we remember the main thing, no force is needed here, men and women play the same,
12:39 pm
the stick does everything for you, we lifted and threw the stick with the hanger without effort, we try, here it is even lower, that is, we are not afraid to catch mate, super, the first time, ok, i rarely see one like this, handsome, next, no strength, remember, almost, super, good, let's start our tournament, this is a treble hole, that is, we will need three strokes.
12:40 pm
everything that can be moved on a typewriter, i agree, handsome, of course, in general, everyone will need a priest, artyom plus will need it, perhaps sep, great, the next one hits, whose ball is further, it turns out i ’m right, artyom, good, and we’re on the green , super, fourth strike, it seems to me, i think,
12:41 pm
i thought all night that i would cook, i didn’t come up with it, but now i’ll look at the products and i decided i will cook the meat, so i will now go to the meat pavilion and choose an excellent beef tenderloin, good afternoon, hello, you have a very beautiful meat counter,
12:42 pm
please tell me where the meat comes from, village? konevskaya this is homemade meat from the yard, it's veal, yes, yes, it's young, pretty, fresh, it looks absolutely wonderful, i'll take it, but of course this volume won't be enough for me, i'll take this tenderloin, an excellent choice, we have tenderloin kolyal meat brings from belorichensk, belorechenskaya this also happens here nearby, yes , the krasnodar region, yes, great, when was belingaz caught from the sea? at night it was night night, then i’ll take one, two three, let’s take all three, i’ll hang it up, all three, yes, i’ll hang it up all three, fetor, and you can gut it and clean it for me, of course, with pleasure, it’s all included in our price walks, great, how much money in the amount of 4.670, great, can you weigh me a couple of kilograms of these wonderful zucchini, give me
12:43 pm
potatoes. let's take it, i 'll take this container, we still need nutmeg, here i’ll give it from here, let’s do it, okay, i literally need seven of them, let’s get 10 for 100 rubles, let’s get 10, your watermelon radish is fresh, fresh until this year, but it’s not from that year, but it’s in our storage room, can you listen, you know, i’ll take maybe a kilogram, but i need these of the same diameter, can i choose? you can, of course, so cool, what is this? it’s exactly the same as shallot, only it’s called kvochka, our kuban onion, old, it’s some kind of variety, yes, yes, it’s almost similar to this one, let me take your kuban onion, because i need to make it from local products, try to make a dish, choose it, and of course it will be very useful, listen, you have
12:44 pm
onion heaven here, just right for... a dish i would like to take you have several types of sevka, let’s have some shalutto, i’ll take 10 of them, yeah, great onion, just great, so you also have storon, yes, yes, let’s have a little of that too, tell me, these potatoes are already a new harvest , yes, these are our young kuban potatoes, excellent, cucumbers too, these are greenhouse cucumbers, that's it, now we're in the greenhouse, our kuban cucumbers, yes, i'll pickle them, so it's better to have small ones. but i have my own recipe in greek, in greek, pickled cucumbers, sugar, salt, garlic and a little black pepper, peas, you can add tarragon to make them crispy, can i have tarragon then, you have fresh, gorgeous tarragon , mm, divine tarragon, let's take two, farm-raised, organic products
12:45 pm
that the chefs saw at the market and the chef of the dacha restaurant buys every day. the restaurant menu includes russian and european cuisine with a touch of modernity. this is a great place to explore the flavors of gelendzhik. our homemade cheeses, which we make ourselves, we have a cheese factory, are sulugunya, wrapped in rolls with spices, lightly salted feta cheese, well , of course, our greens, adgegey cheese, marinated in tarragon and regany on karpacchi from kupan tomatoes with pesto. the jam contains fihua, which we collect and also season with sugar, cool, listen, the milk is fresh, the cheese is excellent, you feel how important it is when there is fresh air, right here fresh mountain air, what a wonderful milk it turns out, and i want to say that adyghe grilled cheese, generally very cool textures, the most famous cheese for grilling is probably halloumi, greek cheese, and the consistency is simply excellent, thank you very much, oleg , here i understand your seltz , yes, yes, absolutely right, it’s kind of special,
12:46 pm
yes, this is our black sea seltz and... its peculiarity is that it has a lot of bones, so we have to painstakingly get out each bone, but this taste is much different, elasticity and the texture is different. absolutely, i ’ve never eaten such a herring, it’s just a wonderful herring, the network is very good, and it’s very hard to surprise herrings, but for me now this is probably the biggest surprise of the whole trip, really, so that means i definitely have to try the fried one then how cool it is that you take the simplest, most inexpensive product possible, and you can bring it to the level of a good, high-quality dish, specifically a restaurant dish, yes, thank you very much, oleg, what is this herring oil? no, no, no, this is lard, kuban, also smoked lard salty, garlic, everything is as it should be in real kuban russian traditions, here is artisanal bread, by the way, we also have sourdough, without yeast, very tasty, smiley, smoked, with zardyu, with potatoes,
12:47 pm
super, you have opened a new gastro pair , no one has experimented with this before, you have opened a new world of herring for us, then my friends, we have a signature soup, shulum made from lamb, sadarbievka, which we have here, it looks like shurpa, it’s just very shupa, it’s more liquid, more liquid, i think it's more it looks like khashlama, it’s very tasty, but in khashlama it’s all stewed in layers, and here first the lamb broth is cooked, with onions, carrots, then potatoes and baked vegetables are added, and how many hours do you cook the lamb, this is very young lamb, we they cooked for about an hour and a half, two at most, a very good balance in the dish, the dish is moderately fatty, the meat itself is lean, but the broth is quite dense, it actually contains this stewed lamb fat, which gives it a very good consistency, all mixed together it turns out fantastic, thank you, next we have mountain trout, sauce from trout broth and black sea midi, which we
12:48 pm
prepared in season just in the mussels belorechenskaya asparagus blanched zucchini, what a wonderful asparagus, cooked just super, river trout, right , river trout, the farm itself is located in aler, our trout can... compete with the cases of turkish farms, which used to provide us with trout, now we ourselves grow a fairly good product, in the middle i put oil with tarragon, thereby adding such a certain piquancy to it, an excellent dish, oleg, the sauce, by the way, took capricious sauce as a basis, crazy water, you probably heard, here ’s something from him, took red onions, sun-dried tomatoes, white wine, thyme, basil and violet tomatoes add such an extra note, i like the taste of work in this dish as an enhancer. thank you, this is a compote from dogwood, which we also collect during the season, then we preserve a huge basement at sea, with jars, like in a country house, like in a country house, yes, the aroma of the compote is very cool, it’s like smelling fresh berries, fantastically
12:49 pm
delicious, just like that, well, an interesting twist, for dessert we have pumpkin pie with cottage cheese filling and persimmons, which we managed to freeze during the season, curd cheese is also made in your local film, so mousse-y, yes, yes , musa. persimmon and pumpkin go well together, i like the dessert, thank you, oleg, we want to make homemade, simple, very clear in taste, preparations in your kitchen, will you help us, yes , of course, come on in, the team is waiting for you, great, let's go to work then. solemn ceremony, inauguration of the president of the russian federation, vladimir putin.
12:50 pm
live broadcast on may 7 at 12:00 moscow time. well, dimon? what you took from the market, show me, i bought pilengaz, this is probably the most important local product, which everyone loves and adore, look at the beef i bought, there are two tenderloins here, these are konevskaya and belorechenskaya, in general, i want to cook without stroganoff, come on let's start, i 'll start with cutting up the pelengas, the seller at the market helped me a little, gutted it and cleaned its scales, sergey, yes boss, i need help, we need to cut up the pilengas. for a clean fillet, without skin, dasha, thank you, friends, these are such excellent zucchini, we will marinate them, because i really like it when a dish has juicy acidic notes, overnight will be enough for the zucchini to absorb all
12:51 pm
the marinade, or you can help for me, yes, of course, look, example, this is how you need to cut steel, great, that’s it, hold the board, take it, the next step is tarragon mayonnaise, it’s important for me to collect the freshest tarragon leaves, these sticks contain a bitterness that we don’t need needed, we put it in mixer, add oil there. now i will punch it until smooth, so that all the essential oils that are contained in this torhun come out into the oil. and i want to prepare compression cucumbers, my marinade is one glass of water, half a glass of vinegar, three tablespoons of sugar and one tablespoon of salt, bring to a boil, i’ll add tarragon, since the beautiful parfeno woman told me about it at the market and check, how crispy our cucumbers will be, and i’ll also add the zest of one whole lemon, and now pour it's in... all with hot marinade, take a vacuum bag, vacuum seal it and leave it overnight
12:52 pm
. the next step, i take our veal, we cleaned it in advance, cut it into convenient parts, we will cook it at low temperature in oil, for this i take a vacuum bag, put my beef there and add a little vegetable oil there so that it wrapped neatly, after that i will vacuum seal the bag and be done. the final element of my dish is a sauce based on onion soup, i take a small part of vegetable oil, we need to heat it, so that our onions are caramelized, four parts of the onion and fry the entire volume in vegetable oil, so that we... get the right taste, we cover the pan with a lid with foil
12:53 pm
and set the temperature to minimum, that is , we will have the onions slightly fried from below and steam on top, after it is ready, i will add white wine there, dear, how are you doing here, everything is working out, my guys did not disappoint, oleg, they have already finished everything, thank you very much for providing us with the kitchen, just without you. we didn’t do it exactly, i’m looking at the black sea peeling, here, compressed cucumbers, it should be something interesting and very tasty, a very good combination of tarragon and beef, i think this will be cool too, i don’t know who will win tomorrow, both have very cool dishes, oleg, thank you very much, you helped us a lot, tomorrow we are waiting for you at our food truck, we will feed you deliciously, i will definitely come, but of course, the main thing in gelendzhak is the sea. therefore,
12:54 pm
the chefs decided to spend the last evening before the battle on the water. they arrived together sailing club today we are racing on our sports sailing yachts. our yacht has no engine, just a clean sail. have you ever had experience of sailing a yacht? it was my first time, and i had one, i went to st. petersburg once. what words are familiar? yachting? geek. the most important thing is this geek, this is this device that... can hit you on the head, that’s why we have safety precautions on the yacht first of all, it’s not complicated there, we all have to be with you in life jackets, move around the yacht very carefully, well listen to the commands, the most important person on the yacht, this is who, captain, absolutely right, if you are all ready, then let's go to the yacht on the water.
12:55 pm
let's meet our helmsman, today this is our beautiful lyudmila, lyuda, hello, dmitry, artyom, hello, where do we start, lyuda, let's start setting the sails, great, great, we need to set the mainsail, this is the main largest sail for the match , ready, ready. that's it, we fix the mainsail halyard, here it's called a bull, it's fixed, it's responsible for the tension, which, well, there are three sails on the yacht, that's jib, here is the front sail, this is the mainsail, the largest sail, and we also have a third sail, it is called ginaker, we will also open it today, we will try to learn how to control it, yes, the main functions of the ropes are to control the sails, control the yacht with their load on sails, there are...
12:56 pm
we have shkotovy, there is such a position in the team, you are responsible for the jib shkot, artyom also has a clew, you are responsible for the boom shkot, okay, so on command you will need to either pick him up or poison him, so. we have people, right, yes, everyone sat down carefully, now there will be a turn, that's it, you and i are already underway, the sail is already pulling us forward to new discoveries, to new horizons, let's go, so dmitry, open the jib, open, open, confidently, more, more, more, more, more, everything , stop, now on the grass, enough, fix everything,
12:57 pm
everything is fine, well done, you did it. friends, we have already gone out with you, in principle, almost into the open sea, people, we make a turn to get the sails, let's trim a little, get ready for the turn, move to the other side, that's it, we move to the other side, yeah, on the right let go of the jib sheet, pull it up, that's enough, fix it, let's raise it , pull it some more, pull it some more , let's super fix it, well done, handsome, great , super, let's go, go, go, go, get a little bit , try it, just a great thrill.
12:58 pm
and our program is flying towards the finals in full sail, with a culinary battle ahead. the chefs are already in the food truck, final preparations are underway. hello, gelendzhik! hello friends, we came to your land to feed you delicious food, do you like fish? have you tried peeling gas? i have prepared this beautiful one for you
12:59 pm
black sea fish, made pickled cucumbers, made mini corn, radishes, watermelon radishes, found new new potatoes. look how beautiful the weather is, the rain has stopped, all that remains is to eat deliciously, oh, sasha, hello, great, hello, so, well, what can i say, firstly, to atone with my
1:00 pm
wine in front of the squirrels in front of you, and in order not to all our squirrels are empty-handed, they are here for you, there is also a morku cat. bon appetit, hello child, seeing you and trying dishes from your hands - this is happiness, and you know why, i really dream of becoming a chef, and i’m very glad that you came, if you have the desire, you will definitely become the coolest chef, try what we have prepared for you, this is happiness for you, alice, yes?
25 Views
Uploaded by TV Archive on
