a star of gastrofestivals with almost michelin stars, he trained in the best restaurants in the world from america to japan . it will be good to play a crispy note on cutlets. enaku chains acha ona roche 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.

let the postal center of ryazan i think we park here, we park here, we will feed. it's great here . well, that's it, we are in place, but we need to collect information to work plan for today we cut off the impression. i have, of course, it's hotter here in moscow alternative, sochi yes, yes, i would sunbathe here now. i love ryazan everything is written. i think that these days we will love her too . i'm just ready to fall in love because i'm really hungry, in fact, i would go to some tourist place about food, not really, some kind of touristy, like some trendy chef that's in the top right now, well that's what we need tourist information center for us tourists come with you. hello

hello welcome, we came here for the first time in ryazan, the kitten is remarkable . let's deal with you together. well, it's best to start, of course, from the ryazan kremlin, of course, you need to take a walk along our ryazan arbat to the street of the postal pedestrian museum, the estate. pavlova, like all our tourists, they say, the most comfortable museum, ryazan to know. actually, how do you variator food elsewhere in the ryazan lollipop? oh, and we will also put such a historical newspaper ryazan leaf as a keepsake for you. she everything is called here. and of course, you can also read mushrooms with eyes for the holidays, let's start from the kremlin, and there we will already win. thank you for a good walk. you will get packages. the ancient city of ryazan is the birthplace of tsiolkovsky yesenin, the legendary hero evpaty 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 , it’s probably worth telling you that this city was not called ryazan originally on moment of its foundation. it was called pereyaslavl ryazan, you were founded in 1095 on this date of ryazan. they are insanely proud much older than many of their neighbors and somewhat older than moscow have you heard anything about ryazan before any stereotypes about mushrooms came to us heard mushrooms with eyes and probably you want to ask me why there are no mushrooms in ryazan . try them though. we don’t cook mushrooms with eyes, because this is actually a reference to the ryazan aviation city, ryazan villages are very fond of. anchor i am their uncle. and i don’t look at the vivid manifestation of this ryazan mountain, but in ryazan itself, as such, it’s no longer anchor, but when at the beginning of the 20th century the city and the countryside united brightly, it became noticeable from here, such a saying appeared. although there is a more generally accepted one, which can often be seen on the

internet, that the ryazan lands have long been borderline, so the locals live in the border forests. it was forbidden to collect mushrooms, because later. mushrooms ryazan, determined the movement of the enemy mushrooms were sleeping, watching sleeping untouched, and looking cut off, beaten or trampled, if a large number of mushrooms were found, the pisans understood that someone unfamiliar with the laws of the border passed. there were many enemies to be on guard. ah, there were enemies 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 and that the sanctions were militant or a meeting to 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, yes. well, here, we came to the territory of the zamsky 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. you have long

pointed to the second in 1780. they were demolished. all you have left is a moat and two rivers that protect our city. and here was some kind of dining room for her, that in general there is some kind of historical information about what they ate and drank. you know per se right here, uh, there were very few certain ryazan dishes. but there are, of course, ryazan beds. this is the name of ryazan pancakes, which are now being 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 were called the lips of realization, they said they went into the forest to break their 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 place, it turns out you have. uh, every restaurant has minutes. and it seems to me that in general, in every restaurant in our country there is a menu with mushrooms, but in ryazan, especially, 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, and berries are good. and where will we make the most grandiose building in front of us - the assumption cathedral, which was built at the end of the 17th century according to the project of a russian architect, supposedly the tail was built in 6 years. imagine short records. i do not know what is the ruin restaurants were not 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 one vault three one of the tallest wooden iconostases in russia 27 m and 8 rows it's time to get acquainted with the courtyard. museum-reserve. the ryazan kremlin looks completely different, everything looks snow-white snow-white snow-white chambers in which they lived uh ryazan bishops here for that's what these houses were meant for, but i noticed that everything here is green. here is the feeling that there should be somewhere a pasture or something like that, fast,

ryazan, it was built at a distance of two rivers, pereslavl ryazan rikadrobish or cradle. well, ahead of the flood and the oka, the main ryazan river also reached the walls of the kremlin , and when the water left it was on these green meadows that ryazan cows came to visit, who are famous for their milk and are now coming. well, the truth a little further from the ryazan kremlin season yes, silicon, in fact in fact, a little further away there is the ryazan village, which is traditionally engaged in the cultivation of 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 . 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 defle, yes, so ryazan code still needs to be tried, let's try. thank you very much for the tour it looks like we’ll take a walk, the territory of the kremlin is large, in order to walk with full strength we need to

refresh ourselves, moscow chefs go to the ryazan restaurant. let's do it twice. not we, actually lost a little choice. we all rely on choice. everything is fine. this is a cold appetizer, and tartar is made from baked local garlic beets. fine. thank you. so we have kalachi as bread, fists are your story. we serve them with butter and come on thursday with salt kalachi with a handle. uh, heard the expression for these roads. yeah, well, doctors cooked in ancient russia a and besides the fact that they ate them at the table, they also ate them on the street, and took them by the handle. kalach

here is an image of hygiene, they didn’t eat the pen, they don’t throw it away, like khinkali. well, poor dogs ate the pen, that is, when they threw it away and such an expression appeared, the main thing is not to reach the pen. thanks a lot. well, the bread, uh, looks good to me. it seems to me, well, in short, i ate a tasty pen. here is hot for bone, we have wild garlic sun. well, super smells like chicken no. by the way, good dream. hello nice to welcome you to the cafe. thank you , we are pleased to be here, eat like food. i just grabbed myself. dim well you this to us. tell us a little about the local products that you work here, because we seem to be interested in gastronomy. in any

case, they arrived. that's what you think, in general, i don't know the top five local products for us, the top is catfish and quail. yes, we took their two products, which we have been actively promoting for the past 5 years. well , now we are trying. tell me about the quail anything or how it's farmer's cut uh now district, somehow its cookin' no recipe. she's just fried, but they see everything, nothing. she's great on her own, that's for sure. juicy fat. we have, uh, a quail cooks, according to every story in a different way, a story about lines. yes universe birch area we came to the knees of the original. this is a rye flour pie filled with viburnum, wrapped in a cabbage leaf, dried beforehand, which served as a parchment, or a foil exchange. yes, even after baking. he became wrapper, which allowed to save this dessert. knees, prepared for two days. that's very interesting and was converted to a negative or what, here's a million. we try, of

course. let it be interesting. this is what we are on the way back some 200 km and now through the areas 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 walk on our fingers there to explain. what is it, how was it? well they repeated the trailer we took the idea we liked the taste of the combination of flavors. and so that well, not to fight with max titov, we divided the idea equally. he took, yes, only that's how the pirogue got. yes, he took cabbage and began to bake quail in it. yep, great in a nutshell. it turned out the back of this fast bar is. try i think at least. 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, and now we will wait for the advertised potash and quail. well, tomorrow i’ll go to the market to see what’s what, what else can be inspired

perfectly. thank you very much for the story farm quails with lingonberry brews with local super sauce. enjoy your meal. thank you very much. thanks a lot. mm, do you want to taste delicious here it is felt. yes, there are so many other such personal nuances there. yes, probably respect, you know what the guys are about well, that's it, let's go our answers gingerbread symbiosis, such a gingerbread and potato cake, well, spice to taste. yes, some gingerbread i really like. in fact. it's really better than me, it seems even better, so you need it. 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 adventure is to walk around the city and go to the market tomorrow with renewed vigor. yes, and search for products, our adventures have just begun. i think this is the first dinner battle reconnaissance. now you need inspiration before the culinary battle. they must develop their own recipes from local products. the winner will be determined by the people of ryazan. anton goes to the fishing village. she is in norwegian style. the village has become the entire 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 those children's shows. i've always seen fairy tales but rather never really did not have. this is one of the most popular places

in general among bloggers from all over russia. it seems to me that you don’t have a blogger, but it seems to me that it’s a must to visit this here, in addition to the beautiful lighthouse, it really is. this is a large hotel complex made in the form of a small norway with all the attributes of norwegian history. let's go see what's inside. about immediately you get into the atmosphere of norway, the wind makes itself felt. well, the bulk island is incredibly beautiful, by the way, in the form of a heart there is another heart inside. this, of course, is very warming both the soul and the heart. hello yes in norway yes, how did you guess? timothy look, i'm in the fishing village at the lighthouse i'm standing here, you see, it's big. so it is, so it is. i also

came to photograph the schedule. while anton is riding a boat, georgy went to one unusual local museum. you and i 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 all this is 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, this is sleep oil, no, this is an earpiece. if you had a lush mustache, as such headphones were in fashion at the end of the 19th century. you would definitely come in handy in this way to purchase our hero personally at the hairdresser's. wow look wig always dreamed of seeing myself blocky. you, to complement the image of a

man of the late xix century. it seems to me that i probably need to freshen up with cologne so that they smell appropriate. i don't think so absolutely right. this chypre is one of the centenarians, whom so far. well, for sure your grandfather used another long-lived cologne. this is exactly how the picture was done in soviet times. 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, first of all, not as the creators 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 some makeup. what is it, and this is a theatrical

grimm and what is the difference between a theater and a cinema theater is it very important that the makeup is bright, so that the theater artist can be seen even from afar, and in the cinema it is the other way around. maybe close- ups, that's why this green is just not suitable for cinema, that's why our hero decided to work on a new formula in order to create the perfect grill just for movies. that makeup that would not be visible on the screen and alone from his sons. just continued the work of his father and created grimm for television, everything that everyone enjoys is a thank you. well, let's put it this way, they stood at the origins. yes yes absolutely right. i read a lot, what can you listen to? uh, lots of flavors, huh? let's have a new series now in more detail, and a series called the aroma of ryazan, that is, people from ryazan smell exactly like that, 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 ivan petrovich pavlov, our first russian nobel laureate, in this house, in addition to the house itself, is still perfectly preserved. now let's try how the smell of pavlov and his dogs. freshness of freshness in the gardens yes, flowers, i’m just going there and i’m going to visit pavlov’s house and they’ll understand exactly what it smells like, in the meantime. anton played out. appetite in the fishing village , too, you can taste the local dishes. well, i'm just in the fishing village. i ordered just a dish of different fish. i'll start with zander because i was actually born in nizhny novgorod region, and to meat in general, one can say, native fish, which i love very much.

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, the same food, we begin to try. everything that a russian person loves is an egg, and a cucumber is a potato according to taste. i really like it. i'm often asked at your home. i'm probably from those chefs who cook at home with pleasure i cook for my family i cook for my wife and we have it as a tradition. i am such a person for seven less traditions and once a week i definitely cook for the whole family so that we all eat together at the same table, even i go to halibut halibut e, 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. i have friends. let's go

to school after the ninth grade. and i went tenth class and all my friends walked and played football. and i sat at the textbooks and suffered, and therefore they called to them. i came to my mother with my mother exchange will actually go. i went to friends first. but not at all. yes, i did n’t even know about anyone, they went to the cook or for example, i came and already started to study. i understood a couple of two from technical lessons. there some kind of culinary merchandising has something to do with it. i sat down at the textbook and began to study, and then quietly, quietly. well , from the whole group of us there are twenty cooks five people, three, probably, it seems to me that they remained in the profession and then i realized that it was necessary, how to develop further, and left. i studied in europe in paris for a couple of years and returned. eh, the hero city of moscow decided that i was a dangerous 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 it was here a little bit of some kind of lemon, or some kind of wine sauce is more sour, but the fish is very tasty. wow, what is it? well, let 's try. thanks. some kind of slightly french onion soup. well, because it seems to me that kvass has some kind of. well, sugar, when it is evaporated, yes, and such caramelization occurs, it seems that it is some kind of jelly , this is strange. enough for one more trip.

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the capital of lollipops, ryazan, became thanks to another famous cutter, nikolai petrovich shishkov. he lived at the beginning of the 19th century and was one of the first in russia who began to study the properties of sugar beet, studied them so well that he opened a sugar factory at this factory from sugar and molasses, they began to make cockerel lollipops. come in like a western i come in 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, and sugar did it. here, from of everything you know, and by taste you know how sweet is sweet. well, let's check. i understood everything yesterday and they called me to treat me with sugar beets and ryazan candies. well, out of the way. there, the path got tired, here's a sweet super sweet for you, well, with her like this at this plant, but when the sugar was ready, you could make candy out of it. well , what do you want to try to cook people yourself, there is no one of your own, of course, when you send it there, everything is already waiting for you, then good luck. hello hello, i'm coming to you. let's. we will first put the syrup to boil. i 'll take a saucepan with a double thick one so that the caramel of the nation does not burn. there is a little 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 next ingredient, maybe you can guess what it is, ideally very thick, and we steam it a little and add it to the caramel. as an anti-crystallizer, 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, 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, local natural candies with honey will be stored for up to 4 months. so our caramel is ready. we take it off the stove. she turned out to be a beautiful golden color. yes, i just wanted to try now in this form caramel cannot be poured into a mold. why do you

think how the bubbles and half-finger will be completely empty, firstly, this, of course, there will be a marriage, and secondly, the edges are sharp here, if the tongue gets into such a void it is unpleasant, therefore everything is completely the whole process. we do it manually. uh-huh caramel our ready big bubbles. we knead and i can pour into molds. and now i will also give you a try. caramel should flow in a continuous stream, otherwise it will thicken very quickly. kovshan, try, 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 tsarsky. no, we are not that big, of course, always here is yours. future masterpiece. here are your wonderful delicious paints with milk and white chocolate. in general, i'm going to paint an author's work as a gift to my friend. yes well, here in

the conclusion i listen to a masterpiece. i would like to say that it turned out to be news to me that ryazan is the birthplace of such a lollipop. again, a very pleasant journey into childhood. here is an opportunity to even draw in a cockerel. thank you very much for your pleasure. we will always be glad to see you. thank you very much. one of the most famous natives of ryazan, academician ivan pavlov nobelevsky laureate of 1904 honorary member of 132 academies and scientific societies the oldest physiologist 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 has been preserved. here are two houses, in general we have a yard. here is the pavlovsky manor. these lines of the poet-baratynsky have a sweet country wholly and completely relate

to our estate. this house is like the cradle of his love for the motherland, and from here the path began climbing chambers of world glory beauty let's go this hall of the physiology of digestion before pavlov's physiology of digestion was a very vague idea of ​​​​the work of the gastrointestinal tract. all human organs were treated at random, only the genius pavlov managed to raise this area to 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 know how many of their children pavlov saved from diarrhea in thousands of children were saved in st. petersburg from diarrhea. pavel proves 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

excessive exclusive passion for food or bestiality, then arrogant inattention to the idea is not prudence true, as they were carried everywhere. do not get carried away, but also pay tribute to what is sitting in 904. pavlov was the first among russian scientists and the first among physiologists of the world in 1904 was worthy of the nobel prize. well, despite the fact that pavlov 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 king of the cerebral hemispheres and discovers the conditioned reflex as the basic principle of the activity of the main brain. now we will look at the formation conditionally in a reflex, which gives us color. here the flax ran up. the dog wants to eat. and now you see a bowl of food a few repetitions of working out conditionally in a reflex, even the clinking of dishes will cause salivation, there is a light for the dog in the

machine, the light comes on 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 from mankind in the courtyard of the institute of experimental medicine, in general, he wrote when he started the experiment connected. at the end , they bent the animal, experiencing feelings of great regret that the rude ignorant hand break and inexpressible artistic organism. well, i endure it for the sake of truth in science for users to people. only after going through the paddocks will experiments become what alexander should be, i actually also know how to cheat people to produce saliva in people, because i have such a profession to cook. and i would like to talk about a cool 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.

sounds good, yes, because if you really correct and it is useful to cook food, 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. here i tried that it was cucumbers. more delicious meat is

bought from us by the people. so we returned to the goal, how much we sorted out while we were out of bases, a popular place, of course, and you have a special recipe for

pickling cucumbers, greens, garlic, i have a dry village. how much do they cost? yeah , it's delicious again, it's delicious cheaper or no? no, then we will not deliver. chefs will prepare their dishes in the kitchen of a local gastrobar. this restaurant is not easy, but it is very famous on the largest travel portal according to reviews, it ranks first in ryazan , the chefs combine the discussion of the future menu with lunch. for now, let's go, maxim is preparing. let 's throw some things, shall we? you're a quail filmed. what are you doing marinka. i want to make it marinate with whey. so we will have a pig with a pig, maxim, we have made

a new menu for you. you need it. yes on an empty stomach think better and faster, we would until you're all set. well, let's partially start. ah. these are tastes from childhood, when my dad and i went fishing for pearl barley. i remember that the fish i got nothing to eat only barley, as well as mushrooms here. well, where in ryazan, without 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 it turns out that's the whole point here in this skin, which is actually tough and not very pleasant, so first we remove something, then we stuff it. well , let's start, probably, the most interesting thing . this is a story that you probably already heard that we traveled from the es district, the village

of novye berezovo, you didn’t take him, or you have the second part, the second part of the missing one, he was baked in this, as after leaf, cabbage leaf burned me here this idea of ​​​​baking itself, how cabbage shone did not give rest, and then they brought me to study our farm meat perelka. uh-huh put in baked a cabbage leaf and realized that it was a quail, as simply consciously for each other. this cabbage leaf is given juice and the bird is obtained. uh, juicy, but uh, it's so boiled after all, so we adore it a little. listen, well, the cabbage leaf is also to be eaten or not, the cabbage forest is, in fact, the most delicious in this dish. and i think that you have just seen that you can remove the quail and quail quail. and we will also have sauce, we in russia love cream very much. and

in general, all fatty milk. yes milk awesome. the same favorite ryazan product in general, here is the place seasons are not seasonal, it doesn’t matter 103 favorite products are my three products. this is bell pepper, then potatoes and, probably, i, for example, it is very strong, it is not very strong. yes, she doesn't really complain in restaurants. we were amazed at the market in general by the quality, quantity, quantity and quality of pork, because i believe that i saw simply amazing beauty in moscow. no , i would love to. quail juice i liked more classic more strained, yes, but here it’s really some kind of new reading variation. this is a dessert

. this is dessert. what am i, i would like to say, firstly, maxim thank you so much for giving us shelter and food. and now we're going to use our kitchen. well , anton will go to work. i'll go to rest. thank you. thank you for the place i will bring, that is, a huge one for you. here i liked it better. pepper. in fact your favorite mine is real. where did you go home come back from home. let's go cook. thank you very much. thank you. each chief prepared the recipe that best expresses the spirit of the city, the dish should appeal to the people of ryazan. what are you doing? say, listen, i'm making bornova oil, z will be for my sawing, but it turns out that you make potatoes, washed them, but, well, not with your own hands. i know georgy decided to follow the advice of the market sellers to prepare a dish of pork, and anton decided to take a chance and take quail as a basis for a completely different

feeling and competitive effects. i like that we came up with the idea that we together make one head. that's nice. we are long and badly, we are friends together. yes, and have already decided a long time ago actually. we've been thinking about this for a long time. why don't we open a restaurant together? and now all the stars so coincided with the guys 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 in ryazan it turns out. well, maybe in ryazan, maxim, no one wants to have three sides with us. let's. well, here, you see, we are already opening it, the dish developed by the chefs requires preparation. today anton is marinating quails in cheese, he will also need marinated cherries, pour water and sugar heated with a mixture of vinegar. george leaves the pork to marinate in a mixture of salt and

sugar spices all night, the pork skin also went into the business of georgy boiled it and now it will dry in the oven all night. these are real chips. both chefs also use pickled cucumbers made according to the ryazan recipe. now let's rest today at maxim's tomorrow morning and there we will already give fire. stone by stone we'll build whatever we want bright

paint pictures, everyone who is still able to night sky, we get up and reach the sun with his hand.

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khaki resort, how are we going to live on? we have changed the composition of the cheese. now nothing can interfere with the successful completion of tasks hefty ghost detectives who are you? why are you following me? and

today you can soar? my name is dmitry look, without my command, the basket does not leave the hands from the basket to the landing, we do not take everything out, it must be inside the basket. i wasn't actually going to leave before we landed, yeah, well, we don't know how it's gonna be yet. it so happened that ryazan is the birthplace of flights in other areas, people fly. they choose the best field from the worst. and here we are choosing the best field out of the best , right? yes, the burner did not

guess anything to eat a story of some kind to arrange a whole day, we eat. we came like this just here to completely switch from everything. i'm ready. let's go up all the way popular for a very long time, after all, this is the homeland of tsiolkovsky, the balloon festival was held here back in soviet times. there is. we

sat down because the most important thing is - listen but i really liked often this calmness op and switched from everything disconnected from the outside world sensations. and how e around the world in 80 days. no thank you for this, yes, the main thing is safe. yes, for the company , yes, yes. no, you don’t want to be scared, it’s not necessary. each cook writes the name of his dish on the board near the speed track

ryazan people will come here. they will taste the dishes and mark on the board. which recipe they liked more will determine the winner. everything was driven then getting ready to feed the people. i then add butter here. here's what to salt. yes, of course, anton decided to serve fried and deboned. quail with marinated cherries and barley salad with mint cucumber. looking for a bed. barley is seasoned with lime honey, lemon juice and melted butter sauces are served separately with sour cream, whey, mustard and chopped sorrel, the dish is also decorated with quail crumbs thyme , rosemary and garlic, the dish looks like a simple

homemade complexity, it is given a few unusual details. these are pigskin chips and exotic local mushrooms. svinushki with pickled cucumber and sour cream sauce. dill mustard , their horseradish smell has already gathered the whole of ryazan. we are ready to feed you all, we are waiting for everyone to run to us. hello, your mood is excellent, hungry, come to follow even better , you will like it or the place to walk you two dishes of a pig needle with salad and drills with sauce and sour cream marinated with cherries and sprinkles from kneecaps.

olya hello, hello. how are you good good? we are gorgeous we are here to feed you. let's bon appetit. we all fed. watch this for you. let 's try. never. it is very tasty like rice chips. on hard rice chips and very salty seriously. i think that the money handed out here turned out to be meat handing out barley. i made it in the style of such a salad with mint with sorrel with meat. well, now i

bribed the cherry. i knew what to push. what do you think people like more liked more. there is a combination of pork potatoes. i think that purely our ryazan theme is very unusual pearl barley for a long time forgotten dishes useful done unusual want to cook at home. it seems to me that this is already the case. we have created such a very cool atmosphere, or something, they are discussing food, and this is already a victory. oh hello. nickname and since i went out without breakfast. i had to eat, at least for the first time in my life, to be honest, i introduced the guys to the tour , they talked, including knitted dishes and barley mushrooms really in our way in

ryazan, and despite the fact that the dish is very simple, very tasty for some reason some feeling comes from them, holiday, which is so lacking in our daily 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, uh, your local sour cream is great. in fact, we will pass not only the ryazan land. well , tell me share your impressions. yes, it’s dietary and barley is generally my dish, my

favorite results. dear barley, but i ate at the paratrooper school to ask, surely you are specialists. guys, well, vote who ate, vote with your stomach and heart, your heart chose quail for pork, because guys. this is definitely a hit in our color, it's great there. thanks bitch. and i think that this dish can recommend our places to us. thanks a lot. i really like it. opa we choose a pig.

olya, what a heart, is there? where are the pigs? here , thank you. so, despite their love for pork, the people of ryazan chose the quail, which bribed them with tender meat and pickled cherries and even barley with shag and mint.

once upon a time there lived an old man and an old woman, and they had two daughters nastenka starikov marfushka old woman.

what are you doing sweetie? little sisters chu