the technologists thought, why don’t we melt this cheese, melt it for the consumer, one might say, well, let’s melt it, how it’s done, this whole hee, how can i put it mildly, battery of ingredients - this is so that he acquires that texture, absolutely right, technologist vladislav vorotnikov shows in our studio a mini-model of what happens in production, the base is ordinary cheese, for taste and softness butter and heavy cream, then magic comes into play...

mix in a blender and heat on water bath. in production, technology does everything simultaneously. look, it’s already stretching, you see, here we are, long threads right here. it also tasted very similar to store bought. main. then there is no danger, none of the ingredients can be considered directly harmful to the body, without this chemistry there will be no correct texture. our regular expert blogger victoria andreichikova tested a recipe for homemade processed cheese made from cottage cheese, eggs, butter, salt and soda. it came out with lumps, not very appetizing. well, how do they make cottage cheese? cheese, it seems like the composition is simpler, maybe it will work at home. there are many videos on the internet with

recipes for kefir; they offer to freeze it directly in the package. this is the kefir block we have, now our task is to carefully place it in the marlin. i will use one layer to form a kind of knot from this gauze. kefir, as ordered online, hung in the refrigerator for a day, it seemed like it should have turned into curd cheese, but something went wrong. actually, i think we got the same kefir, it’s a little it became darker, some lumps appeared, what happened? vladislav believes that the problem is in modern kefir, thickeners are often added to it, often without being stated, which make the texture smooth and pleasant, they did not allow the whey to completely drain, we put it on our scientific scales, after all, there is another minus, cheeses for spreading difficult to cook. yourself,

but how do they make the cottage cheese that we buy in the store? vladislav shows that the raw material is ordinary cottage cheese, we need fatty cottage cheese, we will achieve this by adding cream, plus salt and chopped greens for taste, again modified starch, but with different properties, for processed cheese we needed one that swells at a high temperature, and for curd cheese at a low temperature, because we won’t heat it, well, if you can already see it right before your eyes. .. it is already bound, that is, it turns into that cheese, yes, that cheese, a more homogeneous mass, the cheese that we see for sale, everything is ready, the taste is excellent, what is processed curd cheese, now it’s clear, well, creamy , many believe that this is a separate species, but then why on does the packaging say creamy curd , melted cream? there is no separate type of soft

cheese, creamy, it doesn’t exist, no, this means that this cheese has just a creamy taste, just like there is processed cheese, creamy, processed cheese with ham, with mushrooms, yes mushrooms, once again the main thing the thought is that there are no dangerous components in the composition of curd processed cheeses, all additives are quite safe, you can’t do without them if you want to achieve the right texture of taste. our scales come into balance, but consumers often experience one more question: are we doing the right thing by opening such cheeses and then keeping them in the refrigerator for a long time; how long do they remain safe? we decided to conduct an experiment using cottage cheese, which is allowed to be stored for 72 hours after opening, and melted cheese, where this period is not specified. for the sake of experience, we spread two sandwiches from each package so that we could climb into them several times. and many more

interesting and unexpected things, live food on air, i’m sergey malozyomov, see below, cold coffee in a hot experiment, i want drink straight in one gulp, does it cool well, isn’t it better to drink something else, and also stores threaten children, broccoli strikes a stroke, the latest news from the world of food science, well, in the finale of the program, a traditionally beautiful recipe of the week and continuation main investigation of the issue: cheeses for spreading, are there any benefits to them and how to make delicious versions yourself? we look for ideas in the cuisines of different countries. you don't need a reason for a dinner party, just a desire

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subscriber, tele2, other rules, let's do without panic, there is belayna's internet, well, let's go to better motels, with belayna's smart network, you have connections in a variety of... 55 years old, the heart speedometer showed the maximum 200, his wife was puzzled, would you go to diagnostics, but semyonovich said: don’t get under the hood, woman, men, don’t slow down, get a medical examination, health is important here now, they are successful, rich, loved and value every kilogram of theirs, i have renton’s dictionaries, there are words like stairs, on foot , far away, my only dream was, for me to go, but for me...

and why did my husband leave, love ended, stars in big weight, secret worth a million, you were so skinny as a child, but what happened? life today at 13:00 on ntv. have you tried drinking coffee not hot? about cold, if not, then one of the fashion trends has passed you by, there are now

a great many options for such drinks, some have a very interesting history, intricate recipes, and of course, it’s interesting to know how things work there with benefits, a typical feature of any greek city - people sitting for hours in cafes discussing life. coffee drinkers, and in the summer it is mainly the cold version. nikos nebadze grew up in georgia, but then moved to the historical homeland of his greek ancestors, and now owns a chain of coffee shops in thessaloniki. even here, sometimes, as if jokingly, we say good morning to you after the first cup of coffee. it was in greece that they came up with one of the most famous ice coffee recipes around the world - frappe. as they say in 1957. an employee of an international food company , dimitris vakondios, presented at the exhibition shaker for powder cocktails. during the break

, he wanted coffee, but there was no kettle at hand. and then dimitris took advantage of what he had. and he just added water, instant coffee whipped it up. so, our most traditional coffee frappe appeared, which, by the way, translated from french means whipped. the name was given to the drink. french guests of the exhibition, they also appreciated the invention, this coffee did not heat up for a long time while there was a leisurely summer conversation, but the greeks then created two others famous drinks, taking as a basis the classic italian ones, espresso and cappuccino, their cold versions were called, using the italian word fredo cold, fredo espresso and freddo cappuccino. they are prepared as usual, hot, only at the end they add ice and beat everything together. fred and cappuccino are still connecting. with milk foam, by the way, as nikos says, not all his italian friends appreciated it, they are indignant,

yes they are indignant, i can tell you, for them it’s like pizza with pineapples, i think, yes, yes, yes, exactly, exactly, other countries have their own cold coffee secrets, in vietnam they love to drink it with condensed milk, it is believed that the french invented it in the 19th century during their colonial rule in indochina, because usually... i tried probably the most unusual of the national types of iced coffee here in

malaysia. imagine, they mix it with iced tea here. like this? i will show you now. lush, laughing chong lyon, chef of a coffee shop in quallalumbur. every morning, even before opening, she begins steaming rice for national dishes, and her subordinates are at the bar liters of strong coffee and black tea are brewed, cooled, and powders are added. whole cups, and then filtered many times, at the same time dozens of cans of condensed milk and unsweetened concentrated milk are opened, all this is then mixed in a glass and ice is added, it turns out very... popular among the locals cham, which in translation means a mixture. it was originally invented in hong kong. do you know what yin and yang are? yes, sure. they are opposites, but look great together. the same can be said about cham. oh, how delicious it is. tea and coffee enhance each other. yes,

you were right, it's like being in love. this is like good chocolate, such a rich taste, slightly bitter, at the same time the sweetness shines through, a very good drink, i would drink it absolutely honestly. this drink only contains a couple of teaspoons of condensed milk per glass, but many types of iced coffee are made much sweeter to be enjoyable for most people. how much sugar is there in the end? we tested vanilla frope with cream and iced cappuccino and... from popular moscow caffeines, as well as ready-made vanilla lattes from a can of a famous foreign brand. we will know the results very soon. in general, of course, we would not be able to cover all types of cold coffee with our expertise . new ones are constantly being invented. here, for example, is bumble coffee, invented in russia. due to its appearance, it is named after

bumblebee, or bumblebee in english. barista marina stepanova demonstrates preparation. pours caramel syrup, freshly squeezed orange juice and espresso into a glass with ice. another option for a cold drink based on hot coffee is espresso tonic. we will use a pre- prepared tonic based on grapefruit, which gives the recognizable bitterness to the tonic and espresso itself. first pour tonic into a glass filled with ice and then coffee. it looks beautiful, and it's tasty, slightly sour. and also the most fashionable topic is to brew coffee not with hot water, as usual, but with cold water, this is called cold brew, the most beautiful version of it is kyoto tower. the scheme was created by the dutch colonialists in indonesia, and then borrowed by the japanese. the tower is similar on a chemical set of several containers on top of each other. ice is placed in the top one, it

slowly melts drop by drop and flows into the middle one - with coffee. then the water passes through the grains and goes down a spiral tube to the bottom. the whole process takes about 8 hours. you can, of course, make cold brew coffee in a simpler way: pour 150 g of ground powder into a jar or carafe, add water, put in the refrigerator for 12 hours, then strain through a sieve, or immediately use a french press. then our hot coffee cools down, accordingly it will lose some of its taste aromatics will vary in taste. cold coffee will be distinguished by the fact that its taste is more stable, since we brewed it with cold water... it does not need any remaining coffee, which is why such coffee is stored much longer, up to several weeks, and cold brewing also makes the drink softer, since it is made from beans fewer acids are extracted, which also give bitterness, but is the taste really so different? i decided to compare cold brew with other types together with a real cold brew expert. osman dilibaş is an actress,

tv presenter, blogger, and also an experienced walrus. in she even set a record in 2018. russia , having spent a whole hour in the ice hole, has no favorite option for iced coffee, just like i do, that is, we are free from prejudice, and besides, we don’t know what exactly they are serving us. the first sample is cola with oat milk. to my taste, this is a pleasant drink, with some kind of light chocolate flavor, it’s even good that it’s cool, there’s something about it. even though it's not as sweet as i usually like. regular hot instant coffee, i don’t have any unpleasant feelings, let’s just say there’s something more original in the second glass, it’s coffee nitra. the cold brew drink is infused with nitrogen using techniques taken from brewers. the gas produces small bubbles, creates a velvety texture, and produces a dense

foam, by which i immediately recognized it. do you think this is beer? this is not beer, cool. well, somehow the previous drink was more pleasant to me, but this one probably causes more bewilderment. nitra surprised me with its presentation, but the taste seemed too sour. next up is the third sample with cherry syrup. but here marina prepared a surprise for us, she made this drink in two options: on chilled coffee, regular hot brewed cold brew. it’s sweet, but some earth breaks through it. kombucha, maybe with a lot of added sugar in some fruits, well, there’s not much fun in that, but yes i am. i agree, this is where the manure has disappeared, the sweetness, the sweetness, the taste is as if it were dried fruit compote

mixed with coffee, according to this, dried apricots, well, i would say that i really like it, i would drink this, yes goldbrw definitely won, its mild flavor went better with the syrup, so far we like this sample more in... him, but won't ready-made drinks from cans beat him? let's continue the tasting and tell you about other wonders of cold coffee in just a couple of minutes. which food is alive and which is not? we'll continue to find out right after a short break. cheeses are turned into rolls and tiramesul. why not? how do processed and curd options affect health? from the store, as well as how much sugar is in cold coffee, what scientists got from birch bark and the recipe of the week, video idea 1 minute long,

rich creamy taste aroma, never you'll guess what i'm talking about butter, the brestlitovsk brand has a special one, made from fresh natural cream, with its addition any food you prepare will become even more tender and tastier. the state has abolished fees for transfers between accounts in different banks. from may 1, russians can transfer their money from one bank to another for free. the law came into force. now you can receive a salary from one bank and immediately transfer it to another, where it is more profitable. transfer money to a free alpha card, receive supercake in rubles, withdraw cash for free from any atm. not just profitable. alpha.

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grains specially selected for this, then it is mixed with milk with the remaining ingredients, sugar, cocoa, juice, poured into jars, before closing there add a drop of liquid nitrogen, it displaces the remaining oxygen, thanks to this we also have this one, when we open the can, this is not a carbonated drink, it must have excess pressure so that the can does not wrinkle during transportation, and even without oxygen the filling is stored for several months . stanislav says customers, friends and family love the result. my daughter is 6 years old, she has already tried a milk drink with coffee, and i am trying to limit it for her for now, but she likes the taste itself, which is surprising. but as let's evaluate canned coffee drinks, we are with cold expert, actress and tv presenter involved in margining osman dilibash. we are served a korean version with salt, two from

different american latte brands. and coffee with vanilla milk, as well as a drink with coconut, produced at the plant of stanislav karotetsky. according to my organoleptic assessment , this glass should contain 10 tablespoons of sugar. sweet, tasty, normal, yes, no, well no, honestly, i didn’t feel the salt there, even after they told me this, the bitterness comes through, as if it were me i’m chewing a stump, i didn’t feel any bitterness, i feel a nutty taste, what kind? these are rancid nuts, but there is also a nutty taste here, some kind of nutty-caramel, nutty-caramel, this is a very good thing, i have an association as if coffee was mixed with a milkshake, very sweet, very milky, very milky, such an aftertaste creamy, the shades of taste were different, but everywhere there was a lot of milk and sugar, as stanislav explained, this is the recipe that most customers like, by the way,

osman liked the coconut drink more everything, and she is not afraid of a little extra sugar, calories, thanks to her passion for sports and cold, she clearly spends more than ordinary people. well, what did our analysis show? let us remind you that we submitted several samples to the laboratory, where the drinks were tested for sugar content. experts found the most sweetness in vanilla frappe with cream, about 55 g per serving, which is 11 teaspoons, despite what doctors advise to get for. all day long there is no more than seven out of all the food, vanilla ice cappuccino is in second place - about six spoons, and the finished vanilla latte from the jar is on the third, it contains a little less than five spoons of sugar. you definitely need to be more careful with such drinks if you want to be healthy and slim. by the way, in some places the problem with sugar has already been solved. the owner of the greek caffeine chain nikos nebadze, for example, came up with the idea of ​​​​using

special flavors in. a couple of presses on the diffuser and the coffee acquires the aroma of strawberry, chocolate, caramel, and creme brulee. this is a very pleasant drink. this is a very pleasant drink. and no sugar. no sugar absolutely. glitter, two in one, all the pleasure in the world. greece, as they say, has everything. yes. how will i live now without this at hand? another trick to make such drinks tastier: use coffee ice, not regular ice, it doesn’t dilute the taste so much when it melts. the last practical question: is iced coffee really good for cooling in hot weather? in some

southern countries, even in summer they prefer the opposite, hot, for example, in turkey, where they brew the drink on a brazier with sand and then drink from small cups, they believe that it helps by stimulating sweating. let's have a hot one. an experiment in a backstrap yoga class, it takes place at +40°, so they imitate the conditions of the indian tropics. cardiologist yulia yufereva from the pirogovo medical university, before starting , checks the pressure and temperature of our volunteers, live food correspondents natasha donkovtseva and lisa kryuchkova and chief producer yura esin. all the guys’ indicators are normal, like astronauts, good training. thank you. what about the indicators? everyone's temperature, pulse, and blood pressure increased became lower, normal reaction to load.

everyone rated their freshness and cheerfulness low, no higher than four out of ten. will drinks help you cool down? it's time to check. natasha got hot coffee, lisa got cold coffee, and yura drank regular water. it really makes me feel good, i thought that i would drink it and it would make me feel even worse, no, it’s just so refreshing, it’s much better, i want to drink straight away, throw in some pieces of ice and it’s generally wonderful, oh, god, this, this how to find a second life, it seems to me, for the reliability of the results, let’s wait another 15 minutes so that the drinks have time to take effect, and as a result , everyone’s pulse and temperature go down, the pressure goes up, that is, the body has successfully recovered from the heating efforts. indicators on the scale of freshness and vigor also increased, while lisa and natasha, who drank cold and hot coffee, rated their condition better

than yura. and this is due to the fact that coffee contains caffeine, which stimulates the vasomotor respiratory center, increases the heart rate, constricts blood vessels, and activates work. special there was no difference between hot and cold drinks; apparently, the same turks simply like the process itself and the effect of caffeine. judging by research, cool drinks are still slightly more effective in cooling. but it is very important to note that coffee has a diuretic effect, so after a cup of coffee it is better to drink a glass of water. yes, coffee, including cold coffee, can worsen dehydration, which... inevitably comes in the heat, moisture is lost through sweat and breathing, and sugar only makes you want to drink more, in general, this coffee should be approached with a cool head, it often has too much sweetness, and its refreshing effect is somewhat exaggerated,

it is worth drinking, of course, for the pleasure of taste discoveries, which, as we have seen, can be absolutely wonderful here. the more grocery stores there are around schools, the more there are more obese students. these are the results of a study by scientists from mexico. they studied the location of more than one and a half thousand educational institutions and observed how many places in the area where they sell various unhealthy foods, such as chips and soda. it turned out that from 2015 to... and more evidence is needed to declare stores as the culprits, but similar studies in other countries have already yielded similar results. in

the usa, for example, they directly propose to fight the so-called food swamps near schools, clusters of snack shops where they sell harmful things. the idea is that students don't have to. fortunately, the urban environment can also be healthy. belgian scientists have discovered that children growing up near parks are healthier. the authors believe that the reason is again availability, only this time it’s good, not bad. young residents of green areas more often run on lawns and climb trees, rather than sit within four walls. as a result, their bone tissue becomes stronger; it seems to mature on average six months faster. the next news is for the older generation. in australia, they developed a drug for stroke based on broccoli. substances that destroy blood clots were isolated from it. what matters is what we have. there is no common side effect of such drugs, it does not provoke

bleeding, while the effect of other treatment methods is enhanced, and the probability of success increases from the usual 20% to 60. scientists are now conducting clinical trials and hope that within 5 years a new method of preventing and treating stroke will appear in real practice. the drug, according to its creators, can be used even on the way to the hospital in minutes that especially strongly influence the outcome of therapy. of course, we are talking about concentrated substances isolated from broccoli, but also simply eating this cabbage it is definitely useful, it should not be considered a medicine, but it is rich, for example, in sulforphan, which also helps in the prevention of cancer, fiber feeds important intestinal bacteria. and a little more about the benefits of plants. russian scientists from the ural federal university in yekaterinburg suggest trying birch porridge, in the best sense, to reduce stress. risk of type 2 diabetes.

they isolated betulin from birch bark. experiments on mice show that this substance reduces the manifestation of oxidative stress and reduces blood sugar level. we plan to add bitulin to products such as cheeses, yoghurts, and food emulsion can be added specifically to porridges. of course, you will consume the food product and thus also prevent some diseases. their chelyabinsk colleagues from the south ural state university created a cheese with berberine, a substance from barberry berries. scientists have long been researching its effectiveness in the treatment and prevention of cardiovascular diseases, cancer, diabetes and stomach and intestinal problems. they plan to introduce cheese into industrial production. its shelf life will range from one to 3 years. however, it is worth remembering that medications for illnesses are what the doctor prescribes, no fortified foods. will not be replaced, this is still only prevention. this is the news for today, this is

what awaits us further in the issue. processed and curd cheeses, how long do they last in the refrigerator after opening? the answer from the laboratory is already ready, and what outweighs them, the pros or cons for health. and also the recipe of the week is traditionally beautiful minute long video.

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add fresh cream to our dishes. brest-litovsk. traditions through the centuries. this is living food, a program in which i, sergey malozyomov , find out what is harmful and what is healthy. how to treat curd, cream, processed cheeses, anything that can be spread? this is the investigative topic of the week. and right now is the final part of it. at the beginning of the program , we found out that cream cheese is not a separate type, just a shade of taste that processed cheese or curd cheese can have. there are other very soft cheeses, for example, mascarpone. the owner of a private cheese factory, elvira koftun, prepares it from very heavy cream, which she makes herself from fresh milk. all you need to do is heat them to 90° and add citric acid. and we must have our cream curdled, that is, like this

how to turn out like semolina porridge, look, you see, the process has begun. next, all that remains is to transfer the flakes into a drainage cloth. after making cheese, so it contains much less fat. there is also philadelphia, where the technology is different. the milk is heated, a starter is added and then a foreign enzyme is added in order to make, well , a dense clot from liquid milk. most often we see philadelphia. in rolls, although in traditional japanese cuisine it is not added there, this is an invention of the western world, and real new york cheesecake is also prepared from philadelphia, although in russia it is often replaced with the more neutral mascarpone, from which the most delicate cream can be made. the eggs

are separated, first beat the yolks with sugar, and whites, yes, all this is combined together, cheese is added. it turns out to be such an airy cream. elvira breaks savayardi biscuits, dips them in cooled black coffee, lays them in layers with cream and sprinkles with cocoa. this is how the king of italian desserts turns out - tiramisu. but let’s return to the cheeses that are still spread on bread. different nations have their own versions. for example, in vienna. fatty cottage cheese is mixed with sour cream and butter, salt, paprika, cumin, red onion are added and eaten on bread. in bavaria they like a similar obadzda, here instead of cottage cheese and sour cream camembert or brie, and very

ripe, aromatic ones, this is how taverns used to get rid of stale blue cheeses, so that the spread would not be so sad, you still need to decorate it well, take chives and sprinkle it on top , here we put the onion, cut into rings, next to it, in moscow we’ll also add here so close, traditionally, abatsda is eaten not with bread, but with a pretzel, known as bretzl, although now it is often replaced with salty crackers, well, with which you can deliciously combine ordinary curd processed cheese, we found unexpected options on the internet and even surprised blogger victoria andreichikova, who they offered to cook it, and her kitchen told a lot of things. together with vika and dairy technologist vladislav vorotnikov , we will evaluate the first option: curd cheese, strawberries and cherry tomatoes. when i

was a child in the urals, they only sprinkled tomatoes sugar because they were not ripe. now, there's also the added strawberry flavor. also from the urals, so i agree. evergreen tomato heaven. the same combination is used in fashionable salads, when strawberries are added to tomatoes, to lettuce leaves, ideally with a hand, with a hand, yes, yes, well, that’s great. the curd cheese really softened it somehow, it turned out very fresh. vika also spread baguette slices with curd cheese, placed baked peppers on top and poured lemon juice over them. we really liked it. and the taste lasted pleasantly, apparently, it was retained on the receptors by the fatty texture of the cheese. for dessert, very tasty, in fact. on

the internet they offer it with fried eggplant and garlic, we thought it was a bit boring, here ’s an option where instead of eggplant there is kiwi, i personally liked it, the last recipe is based on herring salad under a fur coat, here it’s melted! beet mousse salted fish, something is missing, maybe a little green onion, processed cheese can also replace mayonnaise to some extent, here in this recipe, well, like a sauce, and this is surprising, so yes, i never thought about it in this direction, processed curd cheese goes perfectly with anything, and this is another plus on our scales, but what will the doctors say, how... more useful is the dietitian of the institute of nutrition natalya denisova i think that in general such cheeses are quite

good for breakfast. why not, it’s a good source of energy, a good source of protein, fats, which we also need, well, plus , it’s like a dairy product, a source of calcium, and other minerals, and b vitamins and vitamin d, and let’s add to our count. one more plus, but there is a big minus: high fat content, these are extra unnecessary calories, as a rule, in cheeses for spreading from 20 to 30% of the mass are fats, on the packaging there is an even more frightening figure - 60%, but fortunately, this is in the dry matter, that is, in reality it is not so scary, and this is better than in ordinary hard cheeses, where the fat content in the total mass exceeds ... 50%. natalya denisova does not consider sweet processed cheeses, such as chocolate, to be evil, it’s just necessary observe moderation and eat it as a dessert, but if

you want more benefits from breakfast, it is better to prefer ricotta, it contains only about 10% fat, which is at least two times less than in regular cottage cheese or processed cheese. and dr. denisova also offers a completely dietary option. spread the usual stuff over the target on grain bread. you can put raspberries and banana on top to make a healthy dessert, or add herbs; a boiled egg and tomato will be more satisfying due to the large amount of protein. tvorok is an excellent source of protein, first of all, protein from cottage cheese is absorbed much better than protein from meat. in addition, cottage cheese contains a large amount of calcium, almost 100 g of cottage cheese. daily calcium requirement. try it, you might like it. and lastly, how long can you still store

after opening the package of curd processed cheese. let us remind you that... we worked there with a knife specifically to introduce microbes, left it in the refrigerator for 7 days, and then sent it to the laboratory. experts did not find bacteria of the group in the samples coli, the amount of mold yeast also did not exceed the norm, apparently preservatives, plus high fat content as an antimicrobial factor, work well. however, there is no guarantee, and the cream cheese manufacturer, for example, recommends not leaving for three days. so, it’s time to look at our scales and sum it up: curd and processed cheeses are difficult to prepare yourself, but why? they can be found in any store, and with a wide variety of tastes. manufacturers write a lot of incomprehensible words in the composition, but if figure out if there is any danger in them? there is a lot of fat here and you need to observe moderation, while curd and processed cheeses go well with almost any food and

contain a lot of useful things. we think that the advantages are still significant.

can also be delicious, here is the recipe of the week and the question of our weekly quiz, be healthy, see you here next saturday, the recipe of the week this time is cabbage lasagna, put the head of cabbage in boiling water for 10 minutes, chop the onion, garlic and bell pepper, fry vegetable mixture in... oil and season the minced meat with salt, coriander, paprika, black pepper, add tomatoes in their own juice, sugar and finely chopped olives, lay out in layers, cabbage filling, sprinkle with cheese on top, bake at 180° for 40 minutes, ready, you get a healthier

version of the classic italian dish , there is protein and a lot of vegetables. fiber, although there are a lot of calories due to butter and cheese, even without dough, well, red meat, doctors urge you not to eat too often, we remind you of moderation with the yellow signal of our nutritional traffic light, pleasant appetite and health, we and chef dmitry bakhotsky wish you, the weekly quiz question is now on your screens, just test yourself or answer by reading the qr code with your smartphone and following the link, choose the correct answer and win one of my books, which contain many interesting scientific discoveries about healthy food, safe life, health promotion, and delicious recipes. winners are determined every month among those who gave at least one correct answer, and the more hits, the higher chances. giveaways and discussions of the correct answers on the pages of our program in popular

social networks, and we will call those who win right away, so don’t forget to... after you answer, enter your phone number, the voting is over, the correct answer to on your screens, thanks to everyone who participated, next question in a week, hello, this is a housing issue, i’m oksana kozyreva. our ryazan heroes love their apartment very much and the subject of their special pride is the redevelopment that they themselves and came up with it. but the family has grown, the previous solutions do not work, so they invited us. and the task today is very difficult. here,

organize a personal space for your youngest daughter lisa. and at the same time, for all other family members, to preserve this luxurious view of the boulevard, because of which, in fact, they once bought this apartment, this view pleases... excursions around the surrounding area, both for relatives and for everyone , knows many stories about this corner of the city; gardens used to bloom here. here arkady gaidar wrote timur and his elena even organizes a team in her free time, and in these gardens the prototype of the kvakina bear lived and climbed around the gardens, right there further down. this is very atypical, very non-standard and no wonder, i want to say, because of course

from the original stalinist era, as we will call it, there was little left, exactly half of the rooms were left, then where i am standing there was a corridor, it went from the door, here , just oh, or maybe oh, here it turned out to be such a cozy corner with storage, all these huge stalinist rooms, carriages, we... cut them in half and those parts that those left by the window were turned into bedrooms, and those parts that remained inside the apartment formed our living room, which we love so much, the living room and the adjacent kitchen, a kitchen without windows, but comfortable with thoughtful lighting, vlad prepares his signature red pepper jam here . i discovered the recipe in kislovodsk, the locals make jam from everything they can and cannot, their recipe is very simple, they only have pepper, and i... improved it, added apples and added cinnamon, i like it better, eight-meter the room in which the kitchen used to be

was given to the eldest daughter, there is not much space, but this is my space, in which everything is done mainly according to my preferences, according to my design, delicate shades, magazine clippings, photographs, records, awards for achievements in rhythmic gymnastics, i bent over here and we gave part of the corridor to one bathroom, and gave part of it to the second, we made two bathrooms, that is, from the corridor you got a kitchen and two bathrooms, it turns out that here in our hallway, this is part of the corridor, also old, it’s absolutely here he is it began here, this is the only thing left from the old apartment, how bright, by the way, and we highlighted part of the corridor.

redevelopment, and we registered it, yes, yes, this is an important point, in fact, now when we registered our corridor there was nothing left, there were two more adjacent rooms, this one and the next one, so from this room we boldly made a living room , the only one they didn’t close here is how it is, like a wall, like we closed the door, and the door to this one is mine. we moved petya's son our son is the owner of a separate room with cars, with cars, twelve-year-old peter plays football, chess, participates in tournaments and has laid out an exotic winter garden on his windowsill, growing almost everything himself from seeds and shoots. this is also a very interesting decorative palm tree, the fact that it has two trunks is not some kind of mutation, this is the natural course of things, it should have so many of them. it's called a double-trunked palm. my youngest daughter lisa is 9 years old, she has a cheerful and creative nature, plays music with her mother, dances, sculpts, draws, many things.