you are a fan, the most important someone surprised someone with a good shape with intricate costumes. this will be my first marathon. i intend to flutter it like a real butterfly. even though it's a tradition. i run every race in the comments to my grandmother for good luck. they help more than they hinder this year, a record number of 37,000 participants have registered for the moscow marathon, the athletes have already lined up. look at the long line. well, the mood is excellent, ready for records, of course, we will run all our best results, but we hope that everything is important, today we will get a good mood and will be as charged at the finish line as at the start there are two distances of 10 km to choose from, it is for beginners, the second is a little more than 42 km for professionals at the start of alexander morozov , who would have won in august the most prestigious ultramarathon in the world. it took place in south africa, it is also called the race. for survival, the distance is about 90

km and now the next test is the moscow marathon, this is the largest start for us. for god's sake, a few seconds before the start we see that the participants already lined up. this is the main distance of 42.2 km of luck, but the marathon route passes through the most beautiful places of the capital central embankment boulevard and garden ring moscow city skyscrapers stalin's skyscrapers the white house and the kremlin walls they say they go not for awards, but for new experiences. anastasia kobozeva veronika and lvudchenkova roman frolenko andrey lesnykh the channel will continue with the delicious premiere of the chef

on wheels program. georgy troyan i am the best young chef in russia in 2015 the pleasure of clear and simple food a graduate of the french culinary academy li cordon bleu, the most famous school in the world, worked with david emerle and david de co, a fan of the russian oven and the king of open fire in the oven

cooks even ice cream, the northerners restaurant is recommended by the michelin guide, i will go with my friend friend and brother anton anton kovalkov restaurant owner one of the best chefs in the country a star of gastrofestivals with almost michelin stars has trained in the best restaurants in the world from america to japan. a crispy laptop will work with world stars when playing cutlets. ekonorosh chain runner gastronomic ambassador for milan expo 2015 in italy ambassador of russian cuisine

now i am preparing a quick, high-quality okroshka chef who has a lot to learn, ryazan, too, i am setting off. georgy anton are best friends now they go on a gastronomic journey from moscow they go to ryazan and then to tulu to get acquainted with the local cuisine and products of local markets. in each city chef develop their own menu. which of them is better decided by the locals. we left, you know, there is some anticipation to eat to discover something new, we go where we have never been before. it 's already great we are waiting for great things to feed the people

and cut the way there. ledge postal center of ryazan i think we'll park here, we'll park here, we'll feed here, well, we're all there. well, i need to collect information to work the plan for today, it seems to me it's hotter here in moscow alternative, sochi yes, yes, i would sunbathe here now everything is written. i think that these days we will love her too. i'm just ready to fall in love because i'm very hungry, in fact , i would go to some tourist place for food. would go outside some tourist, like from some fashionable chef who is now in the top here, well, that's what we need a tourist information center for us for tourists, let's go with you. hello hello

welcome we came here for the first time in ryazan service sights excellent. let's deal with you together. well, in the beginning it is best, of course, from the ryazan kremlin, of course, you need to take a walk along the ryazan arbat of our yes street , a postal pedestrian museum, an estate. pavlova, like all our tourists, they say, the most comfortable museum, ryazan to know. actually, how are you next to food elsewhere in the ryazan lollipop. oh, and we will also put such a historical newspaper, the kazan leaflet, as a keepsake for you. it's called everything here. and of course, celebrating and mushrooms with eyes you can also read, let's start from the kremlin, and there we 'll get out. just thank you very much have a nice walk with packages the ancient city of ryazan is the birthplace of tsiolkovsky yesenin, the legendary hero evpatiy kolovrat, as well as the great scientist ivan pavlov at the end of the 19th century , the writer saltykov-shchedrin was the vice-governor of ryazan. this is one of the few cities

in russia in which the kremlin has been preserved. well, i should probably tell you that this city was not originally called ryazan. at the time of its foundation , it was called pereyaslavl ryazan, you were founded in in 1095, ryazanians are insanely proud of this date. he is much older than many of his neighbors and somewhat older in moscow. have you heard anything about ryazan before any stereotypes about mushrooms came to us? heard mushrooms with eyes and you probably want to ask me why ryazan has mushrooms with eyes. no, at least you try, maybe we don’t cook with our eyes, because this is actually a reference to the traditional ryazan city in ryazan villages they love to yak and dress them. and i do not look at the bright manifestation of this ryazan mountain, but ryazan itself as such is no longer yakut, but when at the beginning of the 20th century the city and the village united brightly, it became noticeable from here and such a saying appeared. although there is a more generally accepted one, which can often be seen on the internet, that the ryazan lands

were borderline for a long time, so for the locals in the border forests. it was forbidden to collect mushrooms, because they were downed. mushrooms from ryazan, determined the movement of the enemy, the mushrooms were sleeping, watching the sleeping ones were intact, and looking cut off were shot down or trampled down, if a large number of mushrooms were damaged, the pisans understood that someone unfamiliar with the laws of the border passed. enemies had to be on guard until the 15th century. enemies went to ryazan. and we were forced to defend one of the versions. by the way, the origin of the name of the word cut through the letter que, too, the stations were militant or all through cut. yes, but this is just a version for real ryazan people. she has nothing to do with everyone being friendly. yes , of course, anton and i love to cut, yes. well well, here, we came to the territory of the zaan kremlin. so, where were the walls of the wall, as it should be for any medieval fortress. true , they were wooden, but they were for a very long time, yes, but you point to the second one in 1780. they were

demolished. only the rampart remained. and two rivers that protect our city. and here was some kind of dining room, that in general there is some kind of historical information about what they uh barely uh drank. you know, there are very few specific ryazan dishes as such. but there is of course ryazan beds. this is the name of ryazan pancakes, which are now prepared with various fillings. these pancakes amaze our guests. and there is also such a version that mushrooms are from ryazan. in fact, for a long time they called the lips of realization, they said the omelet went to break the lips, that is, to collect mushrooms and buckwheat porridge with mushrooms in some areas of the ryazan region, it was called a gubyoshka or a deep hole, it turns out you have. uh, every restaurant has a minus in front of you. and it seems to me that in general, in every restaurant in our country there is a menu with mushrooms, but in ryazan especially after all, ryazan is located on the border. steppes of the forest, and we really have a very large harvest of mushrooms in the forest. uh, meshchersky national park meshchera or meshchera, as they call it? uh,

every year the locals practically delight everyone who wants to pick mushrooms. yes, berries are good. and where will we do that we are now building the assumption cathedral in front of us, which was built at the end of the 17th century according to the project of a russian architect, supposedly built in 6 years. imagine short records. i know such a restaurant. they'll tell me they built in comparison will give the year 699. still, such a period, decent for such a number of storeys. not here, one huge hall, six huge pillars supporting the vault, and inside one of the highest wooden attachments in russia 27 m and eight rows. it's time to get to know the courtyard. museum-reserve. the ryazan kremlin it looks completely different everything looks snow-white, snow-white snow-white chambers in which they lived uh ryazan bishops that's what these houses were intended for, but i noticed that everything here is green. this is the feeling that should be here to be somewhere there will be a pasture, or something like that is faster, it is built on the mood of two rivers in

pereslavl, the ryazan river. troish or a cradle. and well, during the flood and ak - the main ryazan river also reached the walls of the kremlin, and when the water left it was on these green meadows that the ryazan cows, who are famous for their milk and are now coming, came to forgive. well, the truth is a little further from the ryazan kremlin is not the season for flint, in fact , a little further away there is the ryazan village, which is traditionally engaged in raising cows, that is, milk is one of the products yes, one of the products of our region, if there are several factories that produce milk, there is even a dairy festival, which ryazan land is famous for, there is even a defile of cows here. on this day, they are washed, dressed up and they pass by strength beyond the okskoe, showing all their beauty. oh, i would look at such a fashion show, yes, that's why ryaza. the code still needs to be tried well, ol' will try. thank you very much for the tour, please. the territory of the kremlin is large, in order to walk with full strength you need to refresh yourself right

inside the kremlin there is a cafe for tourists here chefs are interested in ryazan dumplings. why ryazan dumplings? what, what is the specificity, what is just a tourist place, and how would such a cunning dumpling move, as it were, much tastier than the usual purchased ones. yeah, airplane everything. our girls sculpt everything themselves. well, that is, the uniqueness of some kind of complex or secret recipe no, well, if in any case, there is something spicy there that you probably haven’t tried, but there’s nothing beyond such exotic, even dumplings usually what is traditional well what is honest. i told the man that he just made such a marketing ploy. yes, not that i came up with that you are exclusive. this is the best, especially within the kremlin. now i'll try. well, i feel a little salt, that homemade because they didn’t pickle a little more, it’s delicious, we won’t be soft like that. well , looking like get up, come on. after dumplings

, you can walk further. well, the inspection of the kremlin took another 3 hours, so that the chefs were hungry again. look gosha kremlevsky as snakes, only on old russian. hello and what is the most delicious, that here the eyes run wide, actually collect in a heap. tell me what you like ryazan samorezskoe the most delicious class chocolate is delicious. let's start with the class. okay, baby. we just have a chocolate factory. okay, these are our cathedral bakeries, which we definitely need. i want more, i'm looking, so what i'm looking at is the essence of cottage cheese. you should try the most delicious chocolate there. you need one of these, come out of the

chocolate. come on. here is a cutlet - this is very, but cool. you see, cool, most importantly, a glass. yes, of course, we can right now decompose right here. yes? you can do everything, just like the good old days, and your beloved, that here is my own. let's stand for ryazan health . that is, let's ryazan cutlet, right? and cutlets like this. good yes, whose head is this? it turns out, baby on the cat, or something, right? a fairy tale is a fairy tale song in general, a symphony, thank you

very much, please, well, i liked the first acquaintance with the ryazan public catering turned out to be peculiar now the chef is going to the main the pedestrian street of ryazan postal there are many entertainments in retro style. you know, i have to allow the general's area here. you have not yet reached the colonel, i will tell you, as long as i do not observe the officer's weight in you, about leaving you with the colonel. excuse me please exactly 90 kg 90 kg. thank you. come on, see what you have as an officer's eu. i, too, i have a company commander in clothes, a related dad 83 kg and 400 g. oh excellent

, this is this weight. what kind of measure is this? why generals why usually nothing yes, nothing the thing is, when you weigh a person, well, so that he is not immediately mobile, and the counter begins to compose a conversation, as they say, cadets on an empty stomach. why students? i tell you course. there is means the heart is open to the love of exploits, who tonight will turn on the full program once said, here's the girl. and he returned. if anything, yes, the next year the stroller proved to be there. yes , if it wasn't for you, this wouldn't be happening. the weigh -in showed that an urgent need to dine moscow chefs go to the ryazan restaurant. thought we will choose a little, we think everything is fine. directly

further away we have a cold appetizer. e tartar of baked local beets. uh-huh and with the addition of dijon mustard garlic, good. thank you. the story is served with butter, they come on thursdays with salt kalachi with a handle, but you have heard the expression for going to the handle. yeah, well, doctors cooked in ancient russia. and besides the fact that they ate them at the table, they also ate them on the street, but they took them by the hand, kalach. so the considerations of the hyena did not eat the hand and do not throw it away. we ate the poor dog's pen, that is, when he was thrown out and such an expression appeared, the main thing is not to reach the handle. thank you very much. well, bread, i think it's good. don't you

think, well, kalach is delicious. i ate this kalach with a pen. here we have the wild garlic sun. well, super, well, it smells like chicken, you know the most basic thing. by the way, a good dream about whispers nice to welcome you to the cafe. thank you, we are pleased to be here, eat, how the food grabbed, dim well, that is, this is for us. tell us a little about the local products that you work here, because we are kind of astronomical interest. in any case, they arrived. that's what you think, in general, i don't know the top five local products - this is catfish. and perepil yes, we took their two products, which we have been actively promoting for the past 5 years, but now we are trying it ourselves. tell me about the quail, what to work with

. she just fried mine, we don't see everything, nothing. she's great on her own, that's for sure. juicy fat quail cooks for us, for everyone tell stories about kalining in different ways. uh-huh universe birch. of this area we found knees originally it was a pie made from rye flour and filled with viburnum. ah, wrapped in a pre-dried cabbage leaf, which served as a parchment, or a foil stock exchange. yes , even after baking. he became a candy wrapper, which allowed him to save this dessert. knees, prepared for two days, very interesting and was transformed into a negative or that there is a million there they try, of course, the taste was interesting. this is what we're after the road back is some 200 km and now the area is with a chef. maxim titov. of course, we ate everything that our grandmother gave us with her. and when we returned here, we had to explain on the fingers of the confectioner there. what is it, how was it? well they repeated this recipe took the idea we liked the

taste of the combination of flavors. and so, in order not to fight with max titov, we divided the idea equally. he took us, at first, barely in half. but not so, he took cabbage and began to bake quail in it. yep, it's been great in a nutshell. come in in the gastrobar. try i think at least disconnect. actually the main source of inspiration for the chefs of our city is the weekend fair, but it is clear that we lack one freedom in order to stock up for the whole week, if the daily work, yes, then these are the markets uh-huh listen well, then uh we will now wait for the advertised potash and quail. here, and tomorrow i'll go, yes, on the market to see what 's what, what else can be inspired perfectly. thank you very much for the story thermal quail with lingonberry brews with local super sauce. bon appetit. thank you very much. thank you very much. here it is felt. yes, you can have

salt there, there are some other such personal nuances. give, perhaps, respect should be given, because the guys still emphasize the products. that 's very cool for you oh that's it, let's go our answer. eh, gingerbread is a symbiosis of such a gingerbread and a potato cake . well, to taste, this is a spice right here. yes , there is some kind of gingerbread. i love. actually. it's really better than every living, so he kneels. what do you need in general? you are already asking me. i actually think we'll really try some interesting ingredients in terms of what to look out for, there's a quail dream. now i know that what i would like to look for may be on the market tomorrow. yes, our adventures are to walk around the city and go to the market tomorrow with new strength. yes , and search for products, our adventures have just begun. this is dinner. first exploration. boy. chef

, you need some inspiration before your cooking battle. they are must develop their own recipes from local products, the winner will be determined by the people of ryazan. but this is the day after tomorrow, and today there is time to get to know the city. well, did you know that ryazan is a twin city with a german city? munster honestly not. well, now you know what your plans are, today i will go, i will go to the fishing village. and you listen, i don’t even know, maybe you can tell me, i can help you see. you know where in narus saved the application is special. for example, do you know pavel's dog? there is no paul, but paul yes, look, there is. uh, pavlov museum that's probably, yes, and i'll go and study it for you, and i'll go to work in the village by car. look, i'm going to meet the dog, okay? thank you for your purchase. we are waiting for you again.

thank you, of course, here, where else is the girl, return, money, please, let's do something. they really fell by 20% in a month, i watched. you tell me like a human being, this is all normal. and now our task is to return the peasant to the family, but in such a way that he walks in a canvas bag and brings home the entire salary and does not miss anything. new series soon on the first this is my will not give up put in place. and the joints in it, the highest dosage of

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ancient khevas, samarkand bukharad termez were the main transit points of the great silk road. how much does a medium-sized silk carpet cost? you need to answer the question. how many knots will be tied in each of its square centimeter tashkent is changing very quickly, if you had not been in the city for 5-7 years, you would not recognize it. we want to share with you our experience of visiting such an amazing country, how uzbekistan uzbekistan look beyond the horizon premier today on the first to talk about pilaf is a thankless task for everyone. who comes to uzbekistan is it inevitable? anton goes to the fishing village. she is in norwegian style. the village has become an all-russian star. so we arrived at one of the

new sights of the ryazan region. this is a fishing village. for me. the most important thing, of course, is to go and climb the lighthouse itself, because this is probably one of such children's performances. i always saw him in those dog tales some stories, but uh, never, really. this is one of the most popular places in general among bloggers all over russia. it seems to me that although i am not a blogger, it seems to me that it is a must to visit here, in addition to the beautiful lighthouse, it really is. this is a large hotel complex. make it look like little norway with everyone attributes of norwegian history. let's go see what's inside. about immediately you get into the atmosphere in norway, the wind makes itself felt. well, the hook island is incredibly beautiful, by the way, in the form of a heart, there is another heart inside. this, of course, is very warm and the soul of the heart. hi yes in norway yes how

did you guess? timothy look, i'm in the fishing village at the lighthouse . i also came to be photographed specially as a greeting. while anton is riding a boat, georgy went to one unusual local museum. we are with you are in a historical salon, the aroma of time, which tells about cosmetics, perfumery, self-care at the turn of the 19th-20th centuries, our main hero, whose hero is all dedicated to maximilian abramovich factorovich, the creator of that very famous automatic brand, the same max yes, namely in our city . he opened his first barbershop. we can touch everything. everything can be sampled. yes, what is it? i think

it's sleep oil. no, it's an earpiece. if you had a lush mustache, as was in fashion at the end xix century such headphones. you would definitely come in handy, well, purchase at our hero's barbershop is excellent. wow, look, i always dreamed of seeing myself as a blocker. just, well, you will die very much. and to complete the image of e, there were men of the late 19th century. uh, you should probably freshen up with cologne so that you smell appropriate. just such a cologne, i think not. quite right. this is a shipper. this is one of the first centenarians colognes that still exist. well, surely your grandfather used another one, where the columns long-lived. they did, yes, that's exactly what they will do with you. at the end of 1903, our hero

leaves for america to live with his cousin and uncle. uh, after a while he ends up in hollywood, where he became famous primarily not as a creator of cosmetics. and as the creator of the world's first grim movie, for this he received a star on the hollywood walk of fame, here we have presented just genuine samples. this is movie makeup. and what is this, and this is a theatrical grill from a cinema theater, it is very important that the makeup is bright, so that it can be seen theatrical artist, even from afar, and in the cinema the opposite is true. maybe close-ups, that’s why such makeup, just the same, it wasn’t suitable for cinema, therefore, for this reason, our hero decided to work on a new formula in order to create the perfect green just for cinema. that makeup that would not be visible on the screen and one of his sons. just continued the work of his father and created grimm for television now that everyone enjoys it thanks. well, let's say that's how they stood. yes yes absolutely right. i read a lot that you can listen? uh, lots of flavors, huh? let's have

a new series now in more detail, and a series called the aroma of ryazan is all people from ryazan smell that way, well, here are candles with different squares, streets, historical locations, khlebnaya square. and this is that we have this solid perfume, too, with the aromas of various sights. what kind of house? i am for the house of ivan petrovich pavlov, our first russian nobel laureate in this house, in addition to the house itself, it is still perfectly preserved. now let's try like the smell of pavlov and his dogs. freshness with freshness by gardens, i’m just going there and i’m going to visit pavlov’s house and i’ll understand for sure. what smells, meanwhile. anton played out. appetite in the fishing village, too, you can taste the local dishes. so, well, since i'm in a

fishing village, i just ordered a dish of different fish. i'll start with pike perch, because i was actually born in the nizhny novgorod region, and before me, pike perch can generally be said to be my native fish, which i love very much. here, pike perch is served with potatoes with soft cream just such potatoes and sauce from shrimp. very tasty homemade homemade taste is the same here, by the way, very good honestly. i made a five. this is really excellent on a five-point scale. we came to the restaurant on the bread square with a historical interior. and, probably, with the same food, we begin to try. what a russian person loves is an egg, and a cucumber is a potato according to taste. i love. i often get asked which time to go home. i'm probably one of those cooks who cook at home with pleasure, i cook for my wife and we cook as a tradition. i'm such a man for a man

family traditions and once a week i definitely cook for the whole family so that we all sit down at the same table together and eat further. i'm going to halibut stick with uh, also with shrimp, by the way, and potatoes. and here is the garnish? as more of a dominant, because here the oyster sauce and the fish are a little lost against the backdrop of a strong side dish. my friends have gone. uh, after the ninth grade of the school. i went to the tenth grade and all my friends were walking around playing football. and i sat at the textbooks and suffered, and therefore they allowed me to visit them. i came to my mother i'll actually go to the exchange. i went first , friends. my way is not yes, i did not even know anyone went to cook. or, for example, i came and already started studying, because there are two of them in technical lessons. there some culinary goods, does it matter? i sat down at the textbook and began to study, and then quietly, quietly. well , out of the whole group of us there, thieves out of twenty-five people, probably three, i think, remained in the profession and then realized that it was open to further

development and left. to europe to paris to study at i studied for a couple of years and returned to the hero city of moscow and decided that i was a great cook, but i started my career, right from the bottom i got into a cool restaurant. and little by little, little by little, he began to grow and learn the language of cooking. super bright taste of smoked fish, and i lack acidity in this dish due to the fact that smoked fish is very dominant. if there was a little bit of lemon or some kind of wine sauce more sour, well, fish, very tasty wow, what is this dish? which includes strong ribs, sausages, everything is poured with moscow sauce and baked. well, let's try. thank you something gives away to some slightly french onion soup. well, because it seems to me that kvass has some kind of. well, sugar, when it

is evaporated, yes, and there is such a normalization of the consistency, it seems that it is strange for some kind of jelly. now i’ve had enough refreshment for one more excursion, while i’m left alone i’ll order something for myself i’ll order an excursion for myself through the ruspass application. so i recently found out that ryazan is our homeland, and uh, maybe this is the capital of our russian lollipop of our cockerel will come in and order a tour of the tsar's museum. so this tour includes gis painting on lollipops, interactive show and tasting. what could be better than a food tour for my beloved? the capital of candies, ryazan became thanks to another famous ryazans, nikolai petrovich shishkov, he lived at the beginning of the

19th century and was one of the first in russia to study the properties of sugar beet, studied them so well that he opened a sugar factory at this plant and sugar and molasses began to make lollipops roosters on a stick. pass like a western. i'm going . here, in the old days, sugars did everything. here we have the original, all the antiques of everyday life that were used in the old days, but sugar was made. that's what tears are made of, but you know how sweet sweet tastes? well, let's check. i went yesterday and call. i will treat you, my beloved, with sugar beets and ryazan candies. well, the computer got tired from the road there. here you are. sweet super- sweet but when the sugar was ready from he could make lollipops. well, what do you want

to try to cook yourself, your own lollipop, of course. go, they're already waiting for you. all gone then good luck. hello, i'm coming to you to cook syrup. i'll take a saucepan with a double, so that the caramel does not burn, there was some sugar in advance, a little water and we will put the syrup to boil. so our syrup boiled and it's time to add the following ingredients, you might guess that this glucose is ideally very thick, and we steam it a little and add it to the caramel. as anti-crystallizer so without molasses, sugar will return to its previous state, and we will get just a candied figure. yes, after some time. we will add one more ingredient. honey is honey, but not

every honey nikolai petrovich took, but only flower honey is a natural preservative, that is, we do not use any chemical additives to extend the shelf life of candies with honey up to 4 months. so our caramel is ready. we take it off the stove. she turned out to be beautiful golden, very, probably, simply, although already sample. and now, in this form, caramel cannot be poured into a mold. why do you think how the bubbles burst will be completely gone, inside, lollipops are emptiness, first of all, it will, of course, be brother a. secondly, the edges are sharp, if the tongue gets into such a void it's nice, so everything is completely the whole process. we do it manually. uh-huh caramel our ready big bubbles. we knead and i can pour it into molds, of course, and now i’ll give you a try too. caramel should flow in a continuous stream, otherwise everything will thicken very quickly. bucket

try it right. i'm doing right. until then, these lollipops are cooling. i suggest you take the lollipop that has already cooled down and turn it into tsar's. no, we are not that big, of course, always here is your future masterpiece. here are your wonderful delicious paints with milk and white chocolate. in general, i'm going to paint as a gift to my friend, author's work, author's work. yes well, here in the conclusion i listen to masterpieces. i would like to say that for me it turned out to be news that ryazan is the birthplace of such a candy. again very nice journey to childhood. here is an opportunity to even draw in a cockerel. thanks a lot. we will always be glad to see you. thanks a lot. one of the most famous natives of ryazan, academician ivan pavlov , nobel laureate in 1904, honorary member of 132

academies and scientific societies, the elder of physiologists of the world, the same man with dogs who discovered conditioned reflexes, explained how digestion works became the founder of the science of higher nervous activity in ryazan, his manor house. here are two houses, in general we have a yard. here this is the pavlovsky estate. here are the lines of the poet baratynsky. the dear country belongs entirely to our estate. this house is like the cradle of his love for the motherland, and from here the path of ascent began. pavlov world glory this beauty. come on, from here you could smell the smell of baked bread, they slept on the stove and warmed themselves, and the stove healed and fed. here is a shovel. and just take off the pies, but i'll tell you a secret. i have a restaurant in moscow we have. uh, the author's oven is russian and we cook, of course, not some old

russian recipes we cook more some kind of modern all cooking. ours comes from a russian oven. this hall of the physiology of digestion before pavlovsk, the physiology of digestion had a very vague idea of ​​​​the work of the gastrointestinal tract. all human organs were treated, at random, only a genius, pavlov managed to raise this area, but an unprecedented height for the first time in the world. pavlov received pure gastric juice with the help of yes, the operated dogs lived for years and were absolutely healthy. and from such dogs they received gastric juice and supplied it in a pharmacy and you do you know how many children pavlov saved from diarrhea thousands of children were saved from diarrhea in st. petersburg. pavel argues that the process of digestion is a nervous process, so you and i should always remember that when we sit down at the table to be distracted from unpleasant thoughts from unpleasant conversations, the process of our food worsens. pavlov wrote, if an excessive and exclusive passion for food or

animals, then an arrogant inattention to food is not a more reasonable truth, as it was carried everywhere. dini don't get carried away, but also give credit that sits 904 year. pavlov was the first among russian scientists and the first among physiologists of the world in 1904 to be worthy of the nobel prize. well, despite the fact that paul became the nobel summer in the physiology of digestion. the main thing is teaching. pavlova above nervous activity for 35 years. he studied the physiology of the cerebral hemispheres and discovers conditioned reflexes as the basic principle of the activity of the main brain. now we will see the formation of a conditioned reflex, which gives us color. here ran saliva. the dog wants to eat. and now you see a bowl of food, several repetitions, the development of a conditional reflex, even the clinking of dishes will cause salivation , there is a light for the dog in the machine, and

one dog says to the other, hear now that man who reacts to the light will bring us to devour. yes, pavlov treated animals very carefully. you know that after all, he erected a monument to a dog as a sign of gratitude for humanity in the yard of the institute of experimental medicine, in general , he wrote when he starts the experiment connected. at the end of the curve of the animal experiences a feeling of great regret that a rudely ignorant hand is breaking and inexpressible artistic organism. well, i endure it for the sake of truth in science for the benefit of people. only after passing through the fire of the experiment, medicine will become what it should be. alexander, i actually also know how to cheat people to produce saliva in people, because i have such a profession to cook. and i wanted to thank you for the classy tour, i learned a lot of interesting and new things, and see you soon. and i want to tell you a good cook is a doctor. yes, because if you really cook food correctly and it is useful, then the doctor does not need to

come the last day of the trip. star chefs go to the ryazan market for groceries. you will be filming we are already filming the program here. has anyone here tried it or what? it's all here. two more. this is a trial cucumber of cucumbers. you bite a fresh cucumber and that's it. so i realized that summer has come. the fact that i'm not tasty meat. pork taste of the people here is pork or beef, what more take more aha chicken pork or beef or quail no, brought unambiguously pork meat is not in demand

here, as if people are buying more. well then pork is our choice then vote pork is our people. wow, why a pig, because pigs are eaten. the pig is not growing. how many took apart until we were a popular place, of course, and you do not have a special recipe for pickling cucumber greens. uh-huh

garlic, how much are they aha again for tasty is it tasty cheaper or not? not? chefs will prepare their dishes in the kitchen of a local gastrobar. this restaurant is not easy, but very famous in according to reviews, the largest travel portal ranks first in ryazan, chefs combine discussion of the future menu with lunch. for now, let's go, maxim is preparing. let's throw some things. you're a quail with her. what are you doing? marinochka, i want to make her whey and marinate. uh, a pig with a pig on an empty stomach will think

better and faster, we will do it while you cooked everything in 3 minutes. well, let's start in part, but with a simple one, this is a taste from childhood, when my dad and i went fishing on pearl barley. i understand that the fish did not get anything, only barley, and also mushrooms here. well, where in ryazan god mushrooms are now white a little dill and crumb from borodino bread is also such a pure russian taste. yeah, stuffed peppers. i always had a problem in my childhood, when i ate stuffed peppers, i did not eat the pepper. on the contrary, i thought. why here it turns out it's all about this skin, which, uh, well, it's actually tough and not very pleasant, so at first i seem to remove it, then we stuff it. well, let's get down to it, i guess. interesting this is a story that you probably already heard that we traveled from the ss district, the village of novye berezovo, we did not take him. you have the second

piece, the second piece of the missing puzzle. yes, according to kalinik, he was baked in this cabbage leaf, the cabbage leaf burned to me. this idea itself, baking for cabbage leaves, did not give me rest, and then a quail was brought to me for study by a farmer in our area. uh-huh put it in a cabbage leaf baked and realized that it was a quail, as simply consciously for each other. this cabbage leaf gives all the juices. and the bird turns out. uh, juicy, but uh, well, it's so boiled, it still turns out, that's why it's simmered, yes, that's why we adore and love it a little. listen, well, the cabbage leaf also needs to be eaten or not, the cabbage leaf is actually the most delicious in this dish, and i think now you can remove the quail quail like this and we will also have sauce, we in russia love cream very much. and they're all fat. yes milk is awesome. the same

favorite ryazan product in general from the local season is not seasonal, it doesn’t matter, my three products. it bell pepper, then potatoes and, probably, i , for example, love it very much. she's not very good. yes, she doesn't really complain in restaurants. we in the market were amazed in general by the quality not by the quantity by the quantity and the quality of the pork, because i believe that come on, i saw a simply stunning beauty. no, i'd love to. i liked the quail juice more classic more strained. and here it is really some kind of new variation of your reading. this is a dessert. this is dessert. yes, i would like to say

firstly, maxim thank you so much for sheltering us, feeding us, feeding us. and now we're going to use our kitchen. well, anton will go to work. i'll go to rest. thank you for your hospitality. thank you very much. here i liked it better. pepper. in fact, your favorite my favorite is real. where did you go home, come back from home, let's go, let's go cook. thanks a lot. thank you. each chef has prepared a recipe that best expresses the spirit of the city and should please the people of ryazan. that's what you are are you doing? say listen, i'm making burnal oil, z will be for my sawing, but it turns out that you're making your preparations, and i've washed the potatoes for myself, but, well, not with my own hands. i know george decided to follow the advice of the market sellers to prepare a pork dish. anton decided to take a chance and take the quail as a basis for some kind of sensation of competitive effects. i like that we came up with a team to make nice. we have been

friends long and hard together. yes, and have already decided a long time ago actually. we've been thinking about this for a long time. why why don't we open a restaurant together? and now all the stars so coincided all the stars. matched in one restaurant. so, in fact, they decided to open in two cities at once in moscow and st. petersburg so that it will be soon. maybe now even in ryazan it turns out in ryazan no one wants maxim to go to three restaurants with us. let's. well, you see, already in ryazan we are opening a dish developed by the chefs that requires preparation. today anton is marinating quails in cheese, he will also need marinated cherries, berries need to be poured over heated a mixture of vinegar, water and sugar. georgy leaves the pork to marinate in a mixture of salt and sugar spices all night, the pork skin also went into the business of it

. georgy boiled it and now he will dry it in the oven all night. these are real chips. both chefs also use lightly salted cucumbers made according to the ryazan recipe. he stepped on the wire, as usual. you already eat the preparations. i see it's time to rest. now let's rest and wait. we 'll stop cooking now. today at maxim's tomorrow morning we will come and pick up all the food truck, and there we will already give fire, super. good evening, you look great. mustachioed striped

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serve as a basis for suspicion of a skinny person, for whom you pretend to be and made a mistake from that moment on, only three know about this operation. and where everyone working in this office is here is a spy, so the employees are away today. you and the new executives, intelligence chief of intelligence cinema one tv represents a young man. you know in my wife urgently needs sex. could you get her serviced somewhere on no man's land, which is theoretically clean, if you can change today ?

look at me. bastards what do you think, maybe contact the police? listen no, you listen, there is no lake nearby, problems number eight trap maybe it's time for a hell of ukraine tomorrow the whole day will be devoted to the heights of cooking, and today you can soar into the sky in the literal sense. welcome aboard. my name is dmitry very nice. you have steps here, you can attack? yes, here you can take your hands everywhere and be careful with your head. without my command, we do not

leave the basket, we do not take it out of the basket for landing . everything, it should be inside the basket. in principle, i was not going to leave before we landed. come on, we still do not know how it will turn out that ryazan is the birthplace of flights in other areas, people fly. they choose the best field from the worst, and here we choose the best field from the best . yes, yes, bring inside the earth aeronautics in ryazan, popular for a very long time , after all, this is the birthplace of tsiolkovsky the first

the balloon festival was held here back in the days of the ussr, if you look down beautifully over the river and even swim so that the basket turns into a boat for a few minutes , only true masters can eat normally. fu well eaten, because the most important thing is the gap listen but i really liked to embarrass someone calm op and switched from everything disconnected from the outside world sensations. more like around the world in 80 days. no thank you for this trip. yes, flight, the main thing is safe. yes for company, but the first went op, e-mine. no,

if you don’t want to be scared, you definitely have to ride , it’s just a feeling that we have become the same, as it were. the final day of the journey has come, the chefs go to their food truck. each chef writes the name of his dish on the board next to the truck. soon they will come here, ryazans. they will taste the dishes and mark on the board. which recipe they liked more so they will determine the winner, they drove everything, then it is cooked fried and

deboned. quail with pickled cherries and barley salad with mint cucumber and sorrel. the pearl barley is seasoned with lime honey, lemon juice and ghee. to the dish, a sauce of sour cream, mustard whey and chopped sorrel is served separately. the dish is also decorated with kalinnik crumbs, god, i'm starting to lay out the quail. how are you? yes, i still don’t cut pork at all. georgy baked marinated pork and potatoes in the skin the potatoes were baked in salt, then they were fried in butter with thyme, rosemary and garlic the dish looks like a simple homemade complexity it is given some unusual details. these are pork skin chips and exotic local pig mushrooms with a sauce of lightly salted cucumbers, sour cream, mustard, dill, and horseradish on the smell, the whole has already gathered, ryazan, we are preparing to feed everyone, we are waiting for everyone

to run to us. hello hello, even better , we really liked you two dishes piglet and yolka with salad and barley with sauce and sour cream marinated with cherries and sprinkles from kalina micro ruble knees. almost a gingerbread, well , better, but we have a piglet with pigs, which collected far in the forest deep in the forest. here we are too you will need to vote, the winner should be the only one to choose, you need between taste. olya hello, hello. how do you? good good? we're gorgeous , we're here to feed you. let's bon appetit. we all fed. watch this for

you. let's try. never. i am very salty. i think that the money handed out here turned out to be meat handing out barley. i made it in the style of tabbouleh such a salad with mint sorrel with meat. well, of course, bribed the cherry. i knew on what needs to be pressed, as i think that people will like it more if there is a ryazan theme, a very unusual dish that is healthy and made unusual, i

want to cook at home. i think you already know this. we created such a very cool atmosphere that people gathered, they discuss food. and this is already a victory, this is already a victory oh hello. and thanks. i'll try and think first lamb is the majority of my meal. i don’t regret it, at least for the first time in my life, to be honest, i took the guys on a tour and talked, including knitted dishes and barley mushrooms really in our ryazan language. well, despite the fact that the dish is very simple, very tasty, for some reason , some feeling of a phrase appears from them, which is so lacking in our everyday life. can we go for people? let's ask, in general, let 's be pleased to realize that our ryazan products have received a new life. here is your local fat

sour cream, the coolest milk. in fact, next year, probably, we will pass the fashion show in the first place. i would very much like our ryazan dish to appear not only on our ryazan land, but they do not need only pork. thanks a lot. well, tell me, share your impressions. dietary pekhor and just pearl barley is generally my favorite dish. i liked pearl barley, but i ate at the landing school. there is no question, for sure from uh you are an expert on the wing, lord guys, well, we vote who ate, vote with your stomach and heart, you definitely chose quail for

pork, because guys. this is a perfect match for our coloring. thank you super super. pork hooray and i think that this dish can be recommended to our restaurants. thank you huge. olya well, what a heart, where are the pigs? here they are thank you so, despite the love of pork, the ryazan people chose quail and bribed them with tender meat and pickled cherries and even barley with shag and mint. guys, the most important thing, yes, it's probably that

you feel delicious. yes, you will cheerfully tell us, it was not in vain that we lined up. we hit you in the soul in the heart. yes cheers, thank you all for coming, we need to eat further in another city. yes, let's go, oh, everything, let's go. hurray well, everything, it turns out, ryazan was conquered a little. high five. yes, i have a rooster comforting, cockerel. yesterday i hand-painted our secret messengers. well, listen in another city. i think that the cockerel will help me, and i will win, okay? well, so let's go, cooks on wheels go to tula, what awaits them there, what will surprise the star chefs of little bits.

traveling around a particular country, we often do not pay attention to what this attention should be paid to, and here we cannot do without the advice of an experienced person. we want to share with you our experience of visiting such an amazing countries like uzbekistan