hands and the earthen country of the world alters to your tastes in your own way, we rub it and lay out the coal, it turns out japanese pizza on a mexican tortilla. manages 11 restaurants, just in half and slices and on the way, 12. a perfectionist with a stormy temperament can hit the head with a frying pan

nikita proteragin in a professional kitchen from the age of 14, 22, headed the restaurant bjord and led him to the green michelin star. today i'm cooking a duck with cabbage textures or sea, the winner of the nomination is young, the chef, according to the guide, michelin 2022 loves to work with local products, using the best world techniques, the fact that he has a history and you can always find a person who treats this product as if he were his child considers gastronomy through the prism of chemistry, physics and microbiology, i am sure that russia will experience a boom in regional cuisine and gastronomic tourism. it should give

some kind of value, not only a product, but also something that can unite you around what you are cooking, for example, when a person has not just eaten. not just got kilocalories, but i got some the impression got some kind of emotion that you pawned the food. the food i have is probably more about talking around the stories that arise while you are cooking this food. bon appetit. i'm leaving in the authorized pole. i hope it will be interesting. i hope it will be delicious. ruslan and nikita have gone. they have already visited yaroslavl on their way to sergiev posad and share their impressions. how do you like yaroslavl, a beautiful city, you really feel the history, you feel that it is definitely not 100 not 200 not 300 not 500 years old, that it ancient, that culture is mixed in it, some taste habits are mixed. now most of all i think about what awaits the server

posada, on the one hand, close to moscow, where i work, where i live, and on the other hand. i have never been there. so, in this you know in a slight anticipation is excellent. sergiev posad is the closest city of the golden ring to moscow, it is ideal for a day trip from the capital, so there are always a lot of tourists here, they all come to see the main attraction trinity sergius lavrov near her chefs and park cool. we got up. look. how many people. look how lucky we are with the weather this time a lot of people, therefore, i suggest feeding here. let 's get up here, at least once lavrik has been more than once, then we don't need a guide, you'll show me everything, i think i'll show you, but we still need a guide. the trinity of sergius is the largest male monastery of the russian orthodox church, and the

moscow theological academy is located next to the crowds of tourists before their eyes is the usual monastic life in this particular charm and authenticity of the place. father polycarp is waiting, yes, ruslan we are very glad that they came to us in the laurel of the facade series. many tourists, in general, come to you for a year, but now the borders are gradually opening already those countries that have allowed to leave first of all visit the golden ring of russia, namely the gates in the golden ring of russia, this is the city of sergiev posad , you should pay attention that everyone is waiting for all the anticipation of what what kind of miracle will you perform a certain yes of a culinary work, and please all our guests ladles. and so that they can fully comprehend all the wealth, the laurels of the spiritual heritage that we have, i convey to you caring. there are hands for

our best guide yulia, and through them some time i will join you to reveal some secrets to our monastery. have you come to one of the greatest? the fastest of all the orthodox world, our monastery was created by st. sergius, therefore the monastery is called trinity sergeev by him. the whole history of this place begins in 1337, when a twenty-three-year-old innok, sergei, came and built a small wooden church in the name of the holy trinity, even standing in the center of the lavra square, you can see all the churches and the entire era in which these churches were built the temple always looks like its epoch looks and here is our most ancient temple and the most important. here is the trinity cathedral, unique not only for its holiness, but also for its history. trinity cathedral was built by order. basil

the first 6 years ago and the trinity cathedral were built by the best of the masters alone intentionally in the cathedral made several optical illusions. now, if you look at the trinity cathedral, you can see that its walls converge and you have a noticeable descent to the center to each other due to this, it seems very elegant. and now we will go to a place that cannot be visited without a guide or someone was perverted by the lavra. so we came to the temple, which was built during the reign of elizabeth petrovna, in 1753 the empress prayed in this temple, but in fact we came to the personal temple of empress elizabeth , there is a magnificent iconostasis mid 18th century. all this palace epoch

of the elizabethan baroque is presented here. that's very beautiful. in fact. i don’t relate, in principle, but for me the st. vyakievsky cathedral is very beautiful here, probably something similar, that is, the epoch of ra petrovna, therefore, just the lavra and the monastery and the museum here, every thing, every temple, it is unique from all sides. continuing our acquaintance with the unique places of the lavra, we meet at the bell tower and the bell tower is famous for the bells that are located on it. behind you is bell, it is called nikon screenshot creator he turned exactly 600 years old last year. the laurel was still wooden, and the bell was here and it rang. and of course, it’s worth mentioning this bell or

boris godunov gave it to the laurel for hundreds of years. it ’s hot and this bell is called a swan for its melodic sound, which spreads all around. so well, now the time has come, we will now go downstairs and start calling. so friends, here you and i have descended to the tier where the initial call. we see the largest bell operating in the whole world, its king weighs 72 tons, this bell is younger than those that were above, it will soon turn 20 years old, but at the same time, one can appreciate the work that lanterns do when they make a ringing to try to push him. let's act. and how many lanterns pushes him at least four, which are constantly changing with each other to make a ringing in full, we yes, a touch otherwise people because the patriarch has arrived, but we are with you

today we will ring the bells named evangelist 35 tons, and today it will sound thanks to your participation. let's be the only one. come on, it means he called together, that is, we swing the bell harder. yes, here it will be first. the first blow, we pause and then we will be on the other side, turn in both directions. now we start to know how you then just. pick up guys, how do you feel after such a ringing

after participating in it. well i was expecting something like this, but i don't think it will be straight forward. so to put it mildly, i guess tv shocks your eardrums. it just breaks, you become kinder , lighter. yes, and ready to love everyone. thank you very much these are very interesting. thank you. we are waiting for you to awaken your appetite here, they restore old recipes and cook from local products. anya hello good afternoon, do we immediately have local questions or purchased ones? this is our monastery cheese for me, in principle. well, any monastery is a state, that is, the

monks rested for themselves, they prepared the bread themselves, but you do everything on one's own. yes, we have a monastery, uh, with ketu, which comes with its own milk. this cheese is made from goat's milk, circus, cool cheese, delicious good quality. oh, we tried the soup. it is from porcini mushrooms. well, he's amazing. yes, this is the most favorite soup in our restaurant among our guests, as it were very popular and everyone loves it very often. what foods are most popular among the locals, and small bread uh fish, how do you like rolenki? hmm just straight very cool, of course, changing guys. try our home cooking class cooking with us. grigorina, and i would like to invite her, and so that she tells you about, uh, all the names of the composition, and you start trying perfectly. with arrival with arrival.

the initiative smells just crazy. i think it's crap. well, like the class is crap, but i don’t feel something here, crap. good afternoon, we are arguing about the white class. we have questions, they are for grigorievna. and we have four bottles of class here. they're all different right based on the bread class a classic one, more like kvass. he ’s not intoxicated, he’s without yeast, he’s right for okroshka with horseradish, yes, and you have been doing a bath attendant class for a long time, there i helped in one table, and he says no grigory well, let’s do a class, you know how to do it, that i know how to

drink it . a? well, let's try together. and here with his with a light hand. we went with him to do colossal things then. at this level, everything is as it were. i was 50 years old now, and now it’s not a difficult question. now i do not hide, 83. first of all, you are wonderful look at 33 says i'm just 27. thank you very much, to be honest, a very tasty product is felt and the experience is felt and i don’t know your skill for me. thank you. in addition, the city itself is very picturesque, it has interesting stories, we recommend a walk through the center with a good guide. welcome. well, that's everything for

you today is very beautiful. you know, it's really very beautiful here, here is the highest point. let's deal with you. where did you come? where did you come now to the city of sergievsk before the revolution, when we were created by catherine ii in 1782 will come to sergievsky posad, we did not become a city. we really wanted to eat, which means that a city is a place where there are nobles and can hold managerial positions in this city. we didn’t have nobles, we had philistines, we were merchants, we were peasants, and therefore we were given the lower hierarchy of five cities, the city of the capital provincial district without iron settlements. for the first time the word city will sound in 1918. guys, i brought you. here in the classic old little sergievsky passat is the same one that

revolution was no more than 20,000 people , right here on this street survived. strawberries in the second half of the 19th century, but look what a handsome man now we will learn the word township propel propel propyl from the word saw. you see, we didn't have platbands. heavy better not to stand under it. and you thought, why do we have open front gardens, because they often fell. quite right, these houses. this is also the nineteenth century. so you can tell everyone that you were in the present pre-revolutionary sergievsky posad, listen to the dogs. sergievsky posad is barking in our place, that pre-revolutionary one was very unkind. to visitors on fences sticking out nails. well, because you will climb to us for apples, the dogs must sit at the gate so that no one knocks on the gate again. so those who lived close to troit sergei lavra, they were not always kind to people. well

, guys, i propose to see our nature, then where are we going with you now. i just can really name the place magical. i'm taking you to the historical ravine, to the rioli, which stood the trinity-sergius lavrov , our historians believe that it is impossible to clear these ravines in any case, because the lavra must necessarily be surrounded by a historical context, thanks to this rugged area of ​​ours, even a small town always seems bigger always seems more interesting here is silence. here cool air you will drink, of course i let's try cold comfortable always cold in winter in summer. well, let's go down to our great river konchureya is a small river, but of a bitchy character. the fact is that when we have melting snow or heavy rains, it rains for a long time, this small tiny stream literally turns into such a

mountain river until 1980. this river drowned the entire lower city. well, it probably was more, probably, there are at least no settlements. our biggest flood will happen in 1937. this pottery will spill and rise by 2 m/s. and for 2 weeks we will deal with the consequences of the flood in in the eightieth year, they will make an anti-leash system for us. on what can be now there is a product that is grown in sergiev posad that has been producing it in the last three years, i am seeing a huge explosion of interest. so look for completely custom pancakes remain. thank you very much , it is probably very interesting for you. come to us. i also wish. you find a flask in our city everything is happy. holidays

never be bored with you. i even honor the planet in your honor. open to me can, only we are fantastic today at the first treat to festive table. we cook with the whole family. and, of course, we pay special attention to mayonnaise sauce, mahia, which will make festive dishes tastier.

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master classes for children and adults are held in the lavra tatyana hello mikhailovna. hello , please put on an apron and you will get acquainted with how candles are made in forms. it consists of two parts of any thread. as you can see, yes, these are straight cylindrical candles. and so we must first prepare the form, that is, grease it with oil. this is to ensure that the wax well departs from this form. we made fortifications with a five-year period, you need to go like this in a zigzag. it turns out that i'm not that simple and just need to collect the form. that's it. look at the holes here and on this side, the bottom must be fixed,

so we tighten it so that nothing flows. you need to put up a stand. please put it, well, a little at an angle, it's fine, it's already warmed up. here's what it looks like. this is how the yolks are melted, where we will pour the wax, these are future candles. they represent communicating vessels with them, therefore, i will pour one place, and gradually the pubic area will be remembered with wax, and how long it will take for it to freeze, while the candles are made and the wick needs to be frozen . here i give you a thread. my wax is already cured. this is good. so

you need to make a candle, laying it a little , bending it well, press the wick so that it does not slip out. this is what we can do. i'm fine. i broke down here. i did all this and let's see what happens in the form, the candles turned out to be perfect. look, no flaws. it is necessary to cut off excess wax and wicks, loops, please, pull them out. yes, yes, this wax is without light. this, too, will set off the kettle well, the candles spoil. almost ready along the candle is noticeable. shovchik. yes, look so embossed. all candles are ready. thank you very much. it was very interesting. i was engaged in direct duties and studied local

culinary recipes. today we will cook. eh, the ones that are trending right now. try here. dessert on a pumpkin, i don't really like sweet desserts. he is generally more about berries about some kind of refreshing taste. very cool. very cool sound. this is generally a storehouse, in this dessert there is not a single gram of sugar for a cupcake at all, which is probably cool that it’s just more nutty, so the third one. and you will generally like it, because you are a man, firstly, and men all love chocolate. it's a truffle, a lean truffle. you know, i’m still, probably, even though i’m men, but for me pumpkin was the most so my very own, so i got into what i like. so well, judging by the set of products. i see berries. i see sesame, i see nuts. and as i understand it, we are preparing, that is, of course, in the first place. i'll ask you to peel the apples. in the meantime, i'll collect, now all the

dry ingredients that are needed for this wonderful heart, here are sesame seeds and almond flour ko whole shavings wonderful, but the most important thing is spelled flour, which enters here, it dominates, and that's why they are called spelled, we break through all this now and that's it. this is here, mix it all with a spatula until a homogeneous consistency. and now you can knead all this with your hands perfectly, let's give heat to our dough, and now we need them yes, 40 g each . well, today i stayed much further, yes, and then we bake it at a temperature 175° for 20 minutes. well, i think it

turned out well for me so beautifully for you, of course, yes. thanks a lot. thank you. sergiyev posad is a rather big city to explore it better, cooks on wheels decided on wheels. listen well. you know, spiritually enough, there are a lot of churches and the whole city is built around the lavra, in fact, the cool thing is that the whole city is really around the lavra, we think we go all day with you to look at something and no, no, it flickers in the alleys, either the wall of the lavra or her chapels the second moment in which i like you know it's still architecture. somehow, to be honest, i was a little afraid that it would be old, uninteresting, somehow incomprehensible. and here it’s just beautiful. the era . simply beautiful architecture and to be honest, we ’re lucky with people, or something, or right here, really, all such cool people in the history of sergey and his posada are intertwined, different eras, the

city accepts them with equal respect in the museum of soviet childhood, you can see the incredible. what is childhood like without the internet and cell phones? hello welcome to the museum of soviet childhood. me my name is ruslan my name is lyudmila i am very pleased soviet childhood is a bit late. i'm younger than i look, but i think it will be very interesting for you. the fact is that the city is a fence. we are the capital of the soviet toys, they are all colored. yes, they do not have paint painted at the manufacturing stage. and only after that the toy was cast not a single sharp small detail. nothing can be torn off, broken off and injured with something, as it does not threaten, and nothing harmful does not get into the mouth, force break, risk breaking, nibble, as it is this is exactly my hard. yes, but this is the physical safety of the child, but the psychological one is not a single monster. everyone smiles, all the factories of the factory at that time had related products. from the remains of production. the first tumblers appeared in the

city of tambov at a gunpowder factory, they didn’t even have dimensions, they had a caliber of 122 mmm. but the red triangle factory in leningrad made wilderness. and from the remnants of such a beauty, she is like new until she is five years old, baby, she does not have critical thinking at this time, the children associate themselves with a toy. faya what about the boys? well , of course, these are clockwork toys of chapters, anoint the detail leningrad frog i remember my grandmother, right? i had these machines. no limousines, just what he worked on, dad and nothing more. carcasses were made at the same factories where real transport using the same technologies from the same metal has hydraulics working for it. you understand what the kid got. in the fifties and seventies, at the

moscow plant, the moskabel was created by the mega designer of the pioneer railway was to buy it immediately centrally sent across the country to the palace of pioneers and schoolchildren, where boys and girls collected, connected, invented, created landscapes. it was such a project collective creative work. let's go to school dip the wonderful shape of the first grader's briefcase. he is an ice cube from a hill , our first textbooks, children abc and primer. here we have people 40+ losing their mean tears. but they are also toys. you look at the sawing machine with a jigsaw. chasing engraving survived home simulation. but before to saw and plan it was necessary to drink. here is the voice. this is a factory blueprint. and if my dad and i spend a whole week in the evenings

really sorting out the factory documentation and i made my tugboat and it floated to me after that i would like to do some plastic nonsense , so these are the two main tasks of all the toys that we saw today and met you to give the child the skills to live in the real world and be able to create this real world. thanks a lot. i don’t know about nikita, but i’m definitely a little plunged into childhood. these were toys familiar to me by very young ladies so that they could see how the maternal instinct is born, and so that they could compare. and what can you do with your hands for the future family. thanks a lot. all the best top attractions, asada includes a private raccoon nursery, khotkovo. here they say, in order to understand a raccoon, you need to think like raccoons and look like a raccoon, let's start pets. look

, don't get pink. well, you can stroke, you can touch, of course, and not for this, and they come to you this year, we got an emergency, seven were born all seven kids. unfortunately, the veterinarians were born unsuccessfully and did not give them a chance to survive. i had to live for a month without sleep and rest, so that these little ones could see the light for a second. come on, come on, get a little nervous. come on hold. everything is everything, and now try to offer our girls here we throw it back stronger. so, yes, here you have a professional, but you can feed well . yes, we don't really cook at the restaurant either. well, we feed. wait, don't rush. we

must first close this door here such well-fed everything is fine. everything is fine. i'm so heavy. fuck nikita so you don’t want to take one raccoon home with you? i think, probably, that this is still an animal for freedom, an animal for an open-air cage, an animal that requires a lot of attention. and i saw you five reasons why you shouldn't have a raccoon at home? i'll tell you more. have we already collected more reasons why raccoons should not be kept at home and alone? from being overtightened, when they have played enough , it is almost impossible, in addition, the raccoon is a very difficult animal in terms of education from you can train him. or rather, he trains. look here. motya, as she came up with the idea of ​​begging, clap, clap, clap. well done, tricks. they teach very quickly themselves to offer it to this vasilison fainted to fall. let's pretend to be hysterical.

this is how we show the shaman show the shaman oh come on. oh, well the guys liked it very much. this is a really beautiful, charming animal on the other hand. you understand, probably, the complexity of something, as if some kind of child. yes, a small remnant of small children. you doing incredible things. thanks a lot. sergiev posad often withstood the raids of the tatar-mongolian troops, but centuries have passed the old strife forgotten and now there is a completely peaceful ethnographic park not far from the city, dedicated to the culture of nomads, an interesting place to visit. here we have open -air ethnographic projects representing the culture of the nomadic peoples, namely the mongols of the kirghiz, the nenets chum and the chukchi ranga, and we tell people on excursions about how nomads live. well, actually we have officially also a similar yard, and the nomads

still live like this yes, they lead a traditional way of life, they are engaged in reindeer herding. and this is what was lit here, we have the chukotka iranga. listen, inside we can take the design is quite simple, of course, everything is covered. we have coated insulated skins. actually, opposite the entrance. it is located on the shelves of such a sleeping place so that in severe frosts people would not freeze there, they put fat candles there, for example, it is -50, 25 on the street, and in ege itself the temperature is plus 15 due to these fatty candlelight traditional national costumes. there are now we are ready to shoot from the bow, excellent. we stand sideways to the target, the left foot

is in front, the toes of the legs look forward, we put the arrow . let's try on the left side. let's see the boar. well, did you shoot a little, were you hungry? to be honest, i never ebuz and i don’t even know what it is. this is the national buryat dish, the way you eat with your hands from below you drink juice. tell the rest for now. but this flatbread is called sharbin, with khushur cheese, this one, well, the same thing, you can say buzova there the dough is different and zhartsov. but this dish for father ivan is handmade noodles. and

here is the beef and vegetables. all this is washed down with tea, angora tea is green tea with milk and salt. i used to really like this person. by the way, after fatty, such a heavy meal, it is very good for digestion. this is unusual and the most delicious food, it’s probably cool lately to find some common features of any national cuisine, always a minimum of products. it's always the best taste. it 's very, very tasty. thank you very much how real nomads. next thank you. but the chef did not come to the city to eat, and it's time to feed the people to think about ruslan's own dishes . ruslan goes to the novy gorod market to cook the new market. i think there is no dessert, i will also cook dessert. but then we split up. and immediately rolled fried fish, sausages, bread, and not just this

all sweet. you bastard, so for my dessert i will need some bread, honey, some cheese, and the most basic buckwheat. we start looking for a pigtail, which is this here for 18 or which are bigger for 120. let's do this still without honey, but i will need more than one. you can have five pieces together perfectly, but there will be a cottage with 5,000. we have a very rich office, we don't have any other banknotes, please. thank you. have a good day. we have all fresh buns opanki grass goosebumps are interested in some carrot roots on the sides. maybe some parsley root .

parsnip, parsley root, so there is no such thing, they did not deliver today. unfortunately, this is local honey. vologda also not bad. of course there will be cash and only there will be no change, there will be a change of 100 rubles. so with you long there first first. my honey i need eggs. i'll take 30, but i need bigger ones anyway, please.

uh, cutlets cutlets, we will come to you a-and at lunchtime, but from the whole cutlets. we have fish cutlets, chicken cutlets, meat cutlets, please, any taste, lord, but meat. what kind of meat beef and pork products are all local taxi because and start. thanks i have a lot of experience. on all these carrots. do you like the most, need 6kg need. but that's about twice as much. give him 300 rubles. i'll put it. i'll be right back for her. okay thank you all. let's help taste the bones excellent meat a lot of meat.

and what are you left hand to the sailor? everything is jammed. all bought an apricot pit. as long as i'm not in a hurry. yes, in principle, you are enough, you are here, yes, and you go, and i will return to you. i want to try your baked one, as you make the hubs on it first. how many grams will be cool, very tasty here, and i’ll take baked milk from you from the chiffchaff . and you are pressure here. can you

try kimchi? i won't cook it, but i just love. and so, if each person has his own weak point, his favorite product. i have this is something spicy something korean. it's just about time. so delicious. thanks a lot. voice children the tenth anniversary season today at the first for a manicure at home dumbbell mat hoop and uniforms for sports after the new year's feast absolutely everything for now at home on the fly.ru. for climbed

the main thing is not to stop. are you a fool to slow down major in sochi is already in the kinopoisk subscription home theater number one with a new blender. meet the new year holidays with ozone discounts up to 40% on products for beauty, hygiene and home care and discounts up to 65% on children's toys play town

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leadership experience organizers actor director, you will be here. intelligence is looking for friends counterintelligence enemies, you will be looking for friends. your every mistake can serve as a basis for suspicion of the skinny person you claim to be. if you are even one day wrong from now on , only three futures in the world know about this operation. this office are here spy, so the staff.

cinema 1tv presents go away please. on the eve of the culinary battle, the chefs must make preparations and at the same time have dinner today. they came to a beef restaurant

and the chef himself met them. anton beef, hello. very nice. how do you like passat i'm here for the first time, but russian. i've been here as a child, in principle, different relatives live here. my father was born here, so yes, it's cool. tomorrow we will cook futraks near the lavra. we need to make some preparations, to be honest, wanted to ask to come to my kitchen for just a couple of hours. the class is super. you will eat. at first. look what they did, and our local chanterelles are classic italian lemon cakes and here the story is like a knife is a green salad with duck cosmos cheese and bush currants. how do you like such delicious food? you really ate a day. no, it was not a small piece. well, you ate it all, rhizota is cool good chanterelle rice with

chanterelles with porcini mushrooms. always delicious dessert, cool dessert sour. i do not like sweet mirrors. you must be a person. well , actually lemon dough. it's classically super cool to me. here i ate. i don’t know, a little thing 5-7, ate 57 species. well, six seven, eight, yes, super yes, let's go. what are you cooking? are you also lying? this is this behind you, which is lying. yes, we will soak it in cream, egg and honey, and we will continue to supplement it. uh, buckwheat popcorn ice cream to justify the simple product below. yes, i decided to fool around, and i will cook a carrot cake, i will make creams from baked cottage cheese. i will make salted caramel and i will beat the combination of carrots. ibricot bone. go. i will need an assistant. i'm afraid that we will also be familiar with nikita

. come to me ruslan, help me, please, with carrots, we will now make a marinade for our top, we will need one and a half liters of cream 33%. sweetness. we will add local honey. we mix all this. i stand and watch how the sugar melts, you can’t move anything at this moment. he should calmly slowly melt. you will do it yourself. necessary fly over, it's a saucepan and heat up. yes, 45 °, we are moving in the park of our buckwheat , i am preparing a carrot, now i will mix it with plum. chnymi oil, the smaller the sliced ​​carrots, the more stone reinforcement, it turns out perfectly. we will now make the caramel so that the french toast has a high thin caramel crust. the predator simply melted the butter, poured a little salt on the carrots, baked until cooked perfectly. look, buckwheat. we are ready. now you need to cool it, rinse it and throw it here. next we will dry. we melted our sugar and got caramel

now. our task is to cool it down, and then chop it up. caramel explodes normally, everything is fine, because it is bomb, i understand that, i marinated in my toast. they will stand for me until tomorrow soak and put them in the refrigerator. all burned sugar. i added sour milk, added a little baked cottage cheese, evaporated the whole thing, added white chocolate here. now i will add sheep and gelatin. the caramel is ready. she's still hot. she needs to cool down, she needs to stabilize. tomorrow i’ll add a little baked cottage cheese to it, and everything is baked on carrots, then i ’ll try with butter. adding a little plum will be such a cream on the baked. well, of course, the cake itself, its only minus is that it needs to be baked directly. before serving tomorrow you will sing everything, of course i have already made ice cream. you take me soaked caramel, i punch it, there is no left to make a cream to dry the buckwheat, and that's it. i am ready to travel further in this city. it is better

to devote the evening on the eve of battle to active recreation, for example, ride a wake. this is such an extreme sport, similar to surfing and skateboarding at the same time. you sit on two legs, and you squat and slide and slide on the water. look, after you ride from this position for 5-7 seconds, you pull the rope. like this , lower with straight arms and straighten a little, legs, not completely. you have them half-bent. like this for another five seconds, and then you begin to slowly, slowly turn your left leg around. so forward so that the nose of the board is above the water. don't don't relax are you starting position we have it should be such that the rope passes clearly between the legs . fine.

now we turn to face us and drive here to the shore. fire is great. fire

to the shore for the first time is also a very good result. thanks a lot. it's very cool, really . here we would probably ride and ride, please, with a guy i was happy to help you. you are handsome. every attempt was fire. come, i will be glad to see you again. thank you left. the next morning chef and

came to their food truck culinary battle starts. greetings to all. we drove around the markets. we

talked to people. we were inspired. we wanted to collect a dish. i am my ruslan my inspired by your city and your products. how did it happen. we'll find out now , you'll decide. only you, what, you cooked a pigtail, it's a soaked pigtail in cream in eggs. we added honey to it. it 'll all be topped with caramel honey sauce and ice cream. i have prepared. uh, carrot cake, added a little bit of apricot pits. made salted caramel with apricot pitted carrot custard. now it’s literally 2 minutes and we’ll start feeding you, let’s go and pigtail. the only thing, the taste is also the smell, let's go try it. decided to keep you guys here. look, this means apricot, and this is all we have a pigtail, understandably hello, there is a pigtail and a carrot cake for you. yes listen fantastic he

was here, i'm here first. well, my impression is still fantastic. oh, pigtail, awesome. this is truly the taste of childhood. chicken made of honey, it turns out very delicious simply awesome dish and tried it. i love apricots and all the ice cream that comes with it, but for me a little bit of popcorn. this dish was not to my liking. she is sour. and i definitely, on the contrary, liked it. here is the dish. it seemed to me that it was delicious even with this sourness. we decided to take these cooks with us, because you are so we are at home, we definitely won’t cook. oh hello. hope you like it already. your dish. we hope so anton anton hello. how do you like our city is great a little hot after yaroslavl. we also want to

try the combination of ice cream and buckwheat , very interesting enough about the second apricot with carrots, a very interesting combination, but sour cream let us down a little. pigtail, it is still tasty in the heat with ice cream, the second one is also tasty, it has a place to be. there, probably, i ’ll write down a recipe for an evening dish more somehow. exchange i like it, mine seems more sweet to me. i would add that fruit. if i did it again, i would not say that it is sweet in balance, it turns out to me sweet, i would now if i did it again, i would make it a little sour, i would add it with such fresh fruits, or add, maybe cherries, that is , something like a berry here, you can endlessly, of course, to add but overall it's delicious. do you have that, the most important thing is that it works cool that he needs such a childhood, right? yes, straight up cheating. listen well, i suggest you go and ask, most importantly, we've cooked something for the guests. here we can apply them, as

it were. hello, awesome. so so so we argued. here is the top of the buckwheat. yes, i did n’t even know that this buckwheat here we usually have buckwheat. it's just cooked in a slightly different way. delicious original. and in general , i think i can say. this can be done with absolutely any large one. it turned out to be very memorable because it is salty and makes ice cream very well. it just happened that this person who does not like buckwheat progression from him. this is straight up a recipe. and now he will eat warm always back, which tastes amazing, which i liked more. this dish is ice cream tasty, the only question for you is that apricot pits contain nina acid, of course,

the same as with tomatoes, you can get poisoned with a tomato leaf. to do this, you need to eat 21 kg in 1 hour, so it is absolutely safe here. fine. thank you. you have found yourself. hello my guys. i don't know what to choose. it seems to me that this is a matter that simply must be now national dishes for this and i think it is very tasty baby.

my grandmother very often made the same pigtails, but only in a different recipe. i i'll tell you, just absolutely brilliant, but i still vote for the pigtail. i choose the apricot carrot because i think the pigtail is too. i still invite you for a cake with apricot pigtail. she, of course, returns to childhood, but is too oversaturated with sugar. and i'm waiting for the yes cake from carrots with dried apricots as a technological map. it was now voting wrong.

city visitors will be waiting? for me, the shock is that next to moscow i have never been here, although i have been living in moscow for more than 10 years. very beautiful very, e, sincerely, you are just super-super. thank you posada ruslan managed to level the score, his pigtail won. it was cool. it was delicious. come on, it's your turn. listen, it was really cool. you and i flew and swam. it

's great that i managed to travel, work, see something, be surprised. thank you. thank you very much then go home, let's go there. macaulay culkin joe pesce daniel stern john her

and katherine o'hara in home alone 2 lost in new york cast composer john williams art director costumes jay harley executive

producers mark radcliffe donka henderson and richard wayne writer/producer john hughes director chris columbus nightmare where are my golf swords? has anyone seen you from the sun suitcase? i want to neigh the snow, because i can not tan, freckles merge.