the soviet age was not to hide, than she could keep. oh yes, my beloved. and by the way, her greatest romance began when she was already deeply over but nonetheless. she attracted them, first of all, the ability to make friends with friendship. yes, this is it. she was much better than many of her contemporaries. well, here i disagree with us, because many noted that she really had some kind of, well, look for no magical effect on others, uh, her grandson, in my opinion, said that he was a witness to the scene, when in some then a restaurant sat there and some richest bankers actors. in general , the color is the color of the colors of the nation, and she opened some kind of curtain, only it seemed to come, deathly silence. all eyes were focused only on her, and i said i looked and did not understand. well, how does she do it? you understand that she was an actress. you understand that she is what is light and

mise-en-scene? you understand that you are never the smartest in your life. uh, i don’t know, the writer won’t calculate like that, she won’t guess, she won’t calculate at what point you know, but she’s a scribbler. she knew and then the orchestra paused, she opened it. she looks hard to live like that, i guess. well, this was her reality, but listen , by the way, i have a letter from hemingway to me, yes, maybe too, please know that i always love you. sometimes i forget about you, like forgetting that my heart beats, but it always beats i can not understand how it is that every time i hug you, i feel at home. and in general, i can’t say much, but together we always had fun and joked marlene i love you, so passionately that this love will forever be mine curse. i never took you not for a goddess, not for a whore, not for a star. i miss. there is only you yourself. i love watching you in a good movie. here,

yes, the key is missing you, and there is some kind of you. and you know, remember, she kept, well, something like a diary, when, in fact, there were, in my opinion, the names of the dishes, and she came to all the men. well, not to all her loved ones that she remained. and here she is, barefoot, a little pregnant from another, yes. dress by the stove and cook them e knuckle the famous color of her culinary arts fell on america. well, you understand that this is also a notch? you understand, well, how could she have her form, i have not seen in the films. they are seen on the red carpet. and here she is preparing for you while the greatest herself. she just didn't last long. so she showed that i can be like that, and the man they tend to believe us that now we will always put at the stove, in general, when we start a relationship , they tend to show themselves from the best sides, really, and especially such a star, like dietrich karate testicle like that, but they thought like that and that just yesterday. she used to cook me sauerkraut red cabbage with vinegar. and today

she is already glued to her eyelashes and lies there , cannot move, as it is, and she writes to someone. and who do you write to all the time. this is a very tinny side more stupid questions, of course, the generation of me. this on-screen image in a woman's tailcoat impresses the same, which means that the life of a woman is amazing to you, damn it, dietrich, but i also understand, somehow i deeply sympathize with the remark and understand although i find it hard to imagine that he was not such an exploitative writer. on the contrary, he forced out the phrase, as dietrich wrote about him, but nonetheless. i feel him that he so experienced the emotion. friendship so it passed three. let's experience the emotion of friendship like that, after all, it was also falling in love. it's true.

i'm talking about his circle to have crushed under her, that she was like marlene, so she left, outliving them all, and he in the nineties, she died alone in 91 out of 91.000 lived all of them and each of the men. wanted her for a short time leash. i respect her choice that she withdrew at the end of her life. she didn’t see anyone else, because she wanted to be remembered as beautiful, mysterious and unique. yes , only she left three times faster. yes, from the screen. and by the way, remarque from grotto and garba also had an affair, as far as i remember, of course, but let's talk about hemingway . she insists that there was no physical connection, but we don't know this woman. is it true. uh, nevertheless heminway for her, and the death of hemingway was a real tragedy. she was so worried and she was sure that if she had been around she would not have allowed her to do this.

well, she would have convinced him. she may not have known that he had brain cancer, that he suffered, maybe she didn’t know this , in general, because in connection with children, and to remember all the time, zhanna gagarina only him only him she baked pies only she flew to him from everywhere, only for his sake. she refused roles and flew across the ocean. and he, too, in my opinion, came to her in america and lived with her for quite a long time, but so and couldn't get used to it. yes, he went to war. uh, she. yes, in morocco, she rode after him. and already there, as far as i remember, and she realized that something was somehow leaving their relationship when they shot in one film, and he did not know how to succeed and crushed him with criticism. that's when she realized that she had to return to america, that's where the glory is real, but here it didn't work out with gb, they are creative europeans. yes

, because everything is inside there, because there is an experience, because it is impossible to forget the eyes of the goba, and marlene showed everything, but hollywood of those years, yes, different schools argued that gb is feignedly such a muscular such a brute. the man she was saying was actually another one inside 10am. i think about him jean i love you. i can only give you my love. if you reject her, my life will lose its meaning, be there. i could kiss you put my head on your shoulder. i could believe that you love me, because if you do not love me, then everything is over, but not my love. she is with you forever. i need your hands for your warmth body to live my beloved angel come back and just don't you dare to speak. if i see you the same way to write in the twentieth century, yes, this has to do with love skill. tell me the ability

to express your feelings on paper and to love. but if you are like a woman, you are the same here i am, for example, it seems to me. okay, i didn't love anyone. this is how it seems to me today . yes, except for yourself and yourself in this environment of universal adoration. they lived, as they sculpted anyone, the heroes of remarque lived; here the heroes of remarque have one of their distinguishing features they are to you, well, maybe not in all books, but in most, they live alone here and now here and now they lived in exactly the same way and loved, probably during the war. yes, and there all the time, uh, that's all, while you are on a barrel of gunpowder during the war, you live this minute and enjoy during the war there was love and got pregnant and gave birth to children and got divorced and fell in love again, because you could not wake up, and therefore it also warmed up. they were still young, but that's how it seems to me, and great love is not about

great letters and not about feelings that are so a similar is described in an amazing way, but this is the most beloved, because love, but for me today. of course , it's good to be a victim when a child grows up with an ex with whom you are not her in the seventy-fifth year, in my opinion, she just divorced him, guys. she lives with him. well, how would she get divorced, in general, divorced 50 years of golden marriage could be all right, she kept the former and the woman of this former mistress of the former, you know, it was a little easier for her. this is e hmm yes, but they are like that, i think they were already friends, and once again, here it is. isn't that love, maybe a relationship. oh man. tell us what is love? i understand that it’s for anyone when you give your heart your blood, when you die, when you step

on the throat of your own song, leave the profession, give birth to your beloved, because you don’t understand without him, and when love is parallel , friendship is then when the passion has already subsided, and there will remain tenderness to each other, understanding and a subtle attitude. this is love friendship is the second stage of love, if many of the word. a then all of it later on in her friendship caused such pain. here, yes, well, for example, the real wife of remarque, from whom he found solace, whom as a result he married, let's not forget that paletgadali was a wife before that. uh, charlie chaplin, and here it must be said that she , uh, who had, uh, such a reputation as a predator who adored diamonds, and she was a very earthy woman, but nevertheless. remarque did not write that this woman reassures me. i'm

running out of neurasthenia. i literally bathe in her warmth in her understanding. that is, after such a great love, and she got a creamer already at the very age when she was alone dietrich's mother replaced him. uh, once again mom was careless, yes, how they were both getting rich. he could write to create and on the other hand. everything, he is definitely not under a million, and he would be from young from young from tender, just as chaplin would not sculpt a film girl. he needed it already. here, yes, agar, uh, her birth name was levi and she, uh, received compensation from her husband. chaplin does not, daughter, yes, chaplin was maybe she bought luxurious jewelry good car, and in this capacity, she

came to hollywood and participated in small roles or even as an extra, and she was noticed, she achieved her goal. see how she ended her life somehow. i just think about it often. why are such luxurious great women so sad to leave at all, but i believe. for a beautiful woman, age is a killer, no matter how you reshape yourself, no matter how you try, yes, look still hoo, but especially for actresses especially for hollywood divas, and every year they come from europe here a new one even more hmm uh, yes fine death was legendary, because she uh, she died in her hands with an auction of salt without

a herald. and there it was said that her jewelry, which she collected all her life , was a casket. they were sold for a million dollars, then it was a huge amount of ugly, of course, her daughter entered. uh, it’s very ugly that dasha sorry. yes, maria is ugly, that she, uh, took and declassified the fact that marlene is like that, but with such difficulty. with some sophisticated method, e corrected her biography there, a bump here will wipe exaggerate, and the daughter took as a result everything told how it really was, and this romanticization. yes, this is a halo. here is fleur, here is this valka, she somehow removed the curtain. that is, we know, more children, yes, yes, but i would not like to know any, yes, an azitrik, but at the same time, dietrich

is so great as a person, even more than an actress person, that nothing will spoil us. uh, actually her greatness. you know what most of all admires me. here's an admired biography of the wild. she was in the soviet union yes and suddenly she says, i want to meet paustovsky. who was paustovsky in those days, but you are younger than me, but we remember, yes, at school it was, as it were , according to the literature of pooh e, without sharpening it, it was not great. people were considered, the government with paustovsky and questioned. why does she say i read it, and his story was divided into before and after, and, of course, this meeting was arranged, and she knelt before him and kissed his hand. i have goosebumps beads crumbled. imagine what it is and after that when i watch how

our folk artists of the soviet union and now, whoever you miss, all the directors kiss their hands and stand up. u on your knee. i think, oh, you can imagine repeaters, and she came for this. she knew it. she felt, where possible, the height in art. a great woman was a great woman surrounded by a great man. thank you, i was very pleased. thank you very much. hi all. i'm ruslan polyakov and i'm a cook on wheels show participant for most of the new year holidays. this is a reason to go somewhere, but for us, cooks who are already traveling around the whole country. this is an excuse to stay come to

your friends. and just the same, i am now going to my friend andrey shmakov. hello ruslan hello hello happy new year. as you listen to your holidays, we work actively, class class and you were in my restaurant for sure. you came with your wife and child. yes yes yes no. well, that was a long time ago. we have a lot of changes. well, we're not talking about it. let's just go, i'll show you the restaurant again, because then you were sitting nicely, like guests. now let's cook, probably went well. ruslan our restaurant was built in 2015, but a very interesting fact at the beginning of the 20th century. this place was the first american bar and all

of russia knew that there was an american bar in the metropolis where guests could be served behind the counter. and it was a novelty then at that time, but of course, we did not play in a bar. after all, our restaurant already has a historically created interior, it was difficult to change it. here are the columns. those beautiful paintings that are on the ceilings. we decided to just highlight them and add a little bit of modern design to some furniture. and this restaurant is alive. it can be said, a second life. we now have a lot of guests, and interesting guests, that is, guests. who still come for family holidays. here, you know, sometimes they come, mother, grandmother granddaughter, and now, when you go out into the hall and see, this family gathering is a family meeting. it's so cool. in my heart, immediately and directly, i really love it when they sit in our hall. that's right, families. and when the children even run around the restaurant. although i used to be very angry about the children going to a restaurant and noisy, but now it's a completely different kind of incentive and happiness, let's go to the second floor.

i have a small kitchen there. you haven't been there yet at the bolshoi, you've been in the small kitchen. i have everything arranged like at home, that is, just a stovetop oven. and i think it will be interesting for you to cook there with me . please tell me what new year's holidays are for you. listen , new year's holidays for me - this is new year's eve itself - this is spending time with family. this is definitely a taboo and this is not disputed in any way, by anyone, as if it were always parents family children. well, in principle, i have the same thing, because we spend so much time at work, and there are so many interesting requests from guests. here, for example, i have a lot of guests on new year's eve these holidays, who, it seems to me, have not even eaten enough, olivier is at home. they go to a restaurant. they still order olivier, uh, there are those people who come in the morning, well, to the opening of the restaurant. we open at 12:00. they are already ordering borscht or sauerkraut soup , you know, yes, yes, yes, well, mostly it was so here are our people. they are all the same on

holidays, especially on new year's, when it snows outside the window. they still want something so classic . well done dumplings, some hangovers, these soups, i think even more. yes, they always want how we go to restaurants. uh, we eat, very complex food, interesting food, but in our hearts we want to eat, olivier meat in french vinaigrette and everything else. what we have always eaten there since childhood. well, you know, in my childhood it's the same when e came or came new year's eve or this new year's fuss all the time was so cool, because in the kitchen everything was always boiling grandma, something was in the organelle. and well, here's the simplest, here's the most vivid memory of my childhood. it's garlic cheese. i don't know why it was, but when the new year came, i ask my grandmother all the time. show me more than just cheese with garlic. i don’t know what they bought, they just rubbed the cheese, and they added garlic to it, and here it is for me for the child. it

was probably the most amazing dish. a plus, i asked. you know, that's potato salad, but like olivier, only with smoked fish. smoked cod instead of meat and instead of peas. well, that is, peas were excluded, and smoked fish was added there. and now, uh, the same mayonnaise. here is the story. it was something too. well, today i'm not cooking super classics at all, of course, uh, stewed cabbage and duck is a classic dish, but i changed the recipe a little. well, because you're the boss. i want your receptors to play in a completely different way. and i will be with you today cook duck breast, i have duck breast a little with sophistication. that is, duck breast. we hang it in the aging chamber for 5 days so that you see it already has a crust and such a brutal taste plus cabbage cabbage, i won’t cook from scratch now, because it’s an hour and a half, but i ’ll show it to you. there is prunes here. there is an onion here. there is some red wine here. and

the whole thing evaporates, it turns out very, very tasty, but i hope that you will definitely try it, but we we will definitely try and and what about citrus fruits? i have everything as usual, so who knows, i'm the easiest. i guess i don't like complex recipes. i love it to be fast and to have everything at hand it will be just a salad you have hot lard i have super. super. let's start with the salad. so, yes, but i will have a light salad, where there will be citruses tangerines darinka citruses, and mixolata cucumbers and feta cheese o class. i really love brands. listen andrey and you cook at home, look for 30 years, how i'm in the kitchen and every time everyone asks me, journalists are all, yes, who cooks for you at home. hey, i'll tell you a secret. or maybe not. i cook at home for my kids because i 'm at work so long and often that the kids don't always eat my food because i'm away just at home but

when i come home. everyone always asks for something to cook. that is, if e dad is at home, so we will have duck cabbage, so we will have olive oil, then i will make a fur coat. well, well, children don’t eat a fur coat, jelly, when you tell children about jelly. it is said that it is that meat in jelly? well, that is, in general, but in my childhood. of course, i ate jelly. uh, i ate in general, i did. yes, i, too, in childhood. we ate everything that was on the table. that is, i don’t eat it, in my opinion, we never had anything like that, right? and it was necessary to finish everything ruslana. you cook at home. well, not as often as if we were practically at work 24/7, so when i have a day off, i cook. well, accordingly, it will be such a big dinner. it will be meat. i love grill. that is, as a rule, this is at the parents' country house. and, well it's gucci fish meat class all over the grill. therefore, yes, if

you set up a snowy grill for some day and these smokes, you just built such a small corner of yours, there is no one there, and it doesn’t matter where i sit. this is winter. summer autumn, as if you were sitting on the roof drinking. uh, you see tangerine drinks class and that's it. the rest and as if you calm down calmly fry, as if this is a buzz, where you have no timing, nothing. you just stand and calmly cook. this is cool. it seems to me that any chef has such a corner at home, or he always has such a corner somewhere where he can calmly cook so that no one bothers me at home the same thing. i have a grill corner in which kazan stands. if necessary, i just go there and make some kind of pilaf or some kind of dum lama, but the most simple dishes and, uh, at that moment no one touches me at all . i can sit and enjoy the silence and cooking, i cook duck and i will tell you how to cook duck properly at home. if you have duck breast, you must put the pan on

the stove without turning on the stove to put this duck breast, but you have to grate it already, put salt and a little pepper on a cold frying pan, then turn it on to slow heat and the pan starts to warm up meat will be. that's very, very tender, so the cold frying pan put the breast on the side of the skin and turned on then only the stove heats up the skin. and fat is fried in fat, the word is generally ugly, but, uh, it’s very tasty, do you like duck at all? and today i'm cooking duck for you. maybe you treat her i'm neutral. that is, as if i do not like and hate catching and hate. so let's try it today and then say, suddenly you say, it's impossible to eat it at all, but we buy whole ducks, we always cut out the breast and hang it to ripen the legs. we're getting candy right away. you know, they put it in fat, put it in the oven at 80 ° for 12 hours, they are ready, and all

the frames. i have borscht. and i have borscht with duck and cherries, and that's all, all the frames and that's it wings. we just go to the rich broth so it turns out, that is, my duck was born so that all parts can use it calmly, and we stuff chinese down jackets with feathers. listen, i was when you had someone olivier a year ago , as if i was directly delighted. he kept it with me, but uh, the olivier that i make in the restaurant. it's different from the olivier that i make at home, because here i have it like this with crayfish necks with crab and baked chicken. everything is very beautiful, but at home we are still used to eating a little later language. there is no tongue there, yes, and there is a tongue there , or if there is no tongue, then i also like to add smoked chicken. well, in general, of course, it’s not olivier, but peas are definitely from a can. and plus i add a green apple there. here it is from childhood. my grandmother has

apple opponents. i don't like these sweet and salty ones. you love yes, and i'm very much and i still know what the topic is when you put there, two spoons of mazik, and one spoon of sour cream. here, sour cream should be slightly diluted, here is this tart taste of mayonnaise, but mayonnaise. i never i don't do it by hand. but this is for those guys who advertise these mayonnaises on tv. we will not talk about them, but everyone has their own favorite taste of mayonnaise, but i always add either lemon zest or a little lemon to mayonnaise. leg juice, to give him a little life. let them just. and where do you have it, oil oil? i've got an olive here, here's an avocado, choose one i have, look at the breast fried hear how crispy it is right now. now i just need to put it on parchment paper. and i have honey mustard and pepper mix here. i will grease a little more and put in the oven for 5 minutes and

it will be ready. what a fantastic listen, i'll make my salad dressing for the time being, and i 'll just have to chop the cucumber leaves , break, uh, cheese, and fill the class with you and me today, in general , some kind of quick. well, listen, well, to professional cooking. yes, how old are you? you are engaged in this wonderful profession of ours. i am 32 since i was 15. can you imagine, and this year i'm already in september will be 30 years since i was in the kitchen, when i first came to the kitchen. it was exactly 30 years ago when you start to cut through the years. yes, when you start thinking about it. you think you're very, very old, and er, in my career, for example, there were probably four times when i completely wanted to give up my job as a cook and do something else. but, unfortunately, when i started doing something else. you understand that you have dedicated your life. yes, you know what you

can't do anything else, a funny story. i have i was at home when, uh, i had uh, my father went on vacation, and my mother began to make repairs. he and his mother, he went on vacation, and it turned out that the whole apartment was already ready , like they had pasted the wallpaper, but you need to turn it off or turn off the sockets, and my mother called me and said, andryusha, can you come, just turn it off or with sockets? i say, of course, well, i'm in electricity, like a pig in oranges, that is, nothing from the word. i say, of course i will come, yes, and i came. when i was shocked on the fourth socket for the eighth time, i just realized that this is really not mine, that it’s better for me to go now to make some kind of banquet to earn money on this , give it to an electrician, an electrician will come and screw it, that is, it seems to me that every person should mind their own business. yes , and what he likes. now, if i don’t like twisting sockets, then i probably shouldn’t do it. and after 30 years, i understand that i am still in my place. this is the most important thing for me. ruslan, i have a duck.

now it’s 5-7 minutes in the oven, plus i’m heating cabbage for you. uh, i'm free can i help you with anything? i've got a super fresh salad, like super light super fresh, so i'm waiting for you. let's. wait, and what can i take cucumbers from you? let's clean it up. ah, pam-pam, they just need to be cleaned. uh, it’s good to chop rings, and what else did you work, besides a cook, changed for someone, uh, you know, i really, i just wanted to change my life in my head differently, but at 13, when my mother i was asked what i want to become in this life. acid, yes acid is good. here's the sweetness, maybe add a little. look at i was left with honey. do you want to be fine just a little bit in general, 13 years old, when my mother asked me, whom i want to become, and i had three ideas, who i would like to become in general in my life is not an astronaut, not a pilot and not

a firefighter. the first one i wanted to be, uh, a clown like yuri nikulin because it was my idol yuri nikulin and she smiled and said, okay, then, second. i said what i want to be. uh, the same actor as andrei mironov, because i also really liked it. andrei mironov , she also smiled and the third. she asked, give me two more third wish. i said i want to be a chef. she told the chef why did i say i want to be a chef. on a passenger ship, a handsome one in a white apron and a white liner, my mother said fine, but she said that i'm afraid for you, my friend, because you will definitely be fat as a cook, plus you will be put in jail. you know why because obhss will come. will check your invoices and check your goods. you definitely won’t have something and they’ll put you in jail, because in the eighty-sixth year this could happen, and mom said that the word is ship

interesting and better. this will be the tallinn naval school. where will you, uh, be beaten out by all this nonsense of your clown acting and everything else . can you imagine i was supposed to be a mechanic in life. but uh, the very situation in the country made it so that i turned out to be a cook. i can throw it there, but i look like they didn’t knock themselves out with foolishness. yes, this is not nonsense, it is called. this wisdom is called by me, so, well, i always uh, i always did everything with humor and positive i like it because i don't understand how to cook at all. maybe work in a bad mood or there, you understand that if you have a bad mood, then the dish turns out to be not quite tasty. yes , and there is no positive energy in it.

tell us how you became a chef. this is also interesting. this is probably the most popular question, do you cook at home, and how did you become a chef? everything, just like for me, you know this concept. uh, i have to understand what i'm doing at all if i don't understand what i'm doing for me this is very difficult. uh, i passed out on a marketer. first course. and come on, you weren't the same at all. well, who i always wanted it to be. i once cooked at home, well , not stressful, i liked it. i got high from this, but the marketer, i'm from dagestan , as it were, so imagine, the dagestan marketer already sounds no, well, as if the idea of ​​​​going to work as a cook. honestly, cooks are immediately taboo because, well, somehow the boy is a cook. i trained as a marketer. i had these water activities. i didn't understand at all

what will i do, in general, what is my goal in this world, how would i, what will i do? i didn’t understand, but according to the results in the second year, when you are already going to a certain specialty, my father and i went and transferred, i unlearned. uh, commodity technical school is an expert chef, that's why i came to this. well, i changed. i changed something else i wanted to become. and i wanted to become their cook in any case, but there are these culinary nuances. when i didn’t, well, it interfered, how i would like something more and i changed my profession, but i had enough for 2 weeks for 3 weeks. that is, i back to the kitchen. it was very hard when you are 12 hours , rushing about like this, and then the manager puts you like that, and then the keyboard is here, the phone is everything, do you remember your first restaurant? yes, but do you remember the coolest mistake that was in your life or a funny mistake. here in the first restaurant. hmm, the first restaurant

is such a restaurant, when you walk around, you blink your eyes like that, as if you don’t understand anything. uh, pd is easy to bring, and when you go to some serious restaurant, when you are already waiting for work, yes, and i had you know, what a cool case, but i, first of all, uh, always check myself for weak ability. i do it or not? and when i was i was how old i think, yes, please , when i was 20 years old, i came, uh, to a restaurant in a hotel i was asked, uh, we don't need a cook, but we need a butcher, can you? uh. you know how to carve meat. i say, of course, cut the meat, lord, i have already redistributed so much ink. although i didn’t even understand what we were talking about and my first day my first day they bring me, uh, 30 liters of pig blood and they say, you need to make black pudding, since i myself live in estonia , it’s very popular to make black pudding for christmas, what is it? this blood is barley a little bit of meat, how the blood is brewed, then a very

tasty thing is boiled into these intestines, but i haven’t eaten it since i ’ll tell you now. in general, they brought me 30 liters of blood. these here are for these local sausages. they said andrey had to mix everything up. i will ask, of course, how to knead with your hands, or what? speak? no no, there is a big big planetary mixer. it costs you have to go to the confectionery shop. and that's where it's all mixed up. i come with two buckets of blood, then i came with two more buckets. here is the minced planetary mixer. you know what a big one is. in which, like bread, he kneads. with such a large whisk, he stands in the middle of the pastry shop in the middle at this time christmas music is playing. i know that further down in white, women in white are making little marshmallows, and everyone has their backs to me. this is the thing, the nuclear machine is in the middle. i put in 30 liters. blood i add there, minced meat. there is such a little thing about switching speeds - there is a maximum there is a minimum. yes, and there are two buttons

on and off to turn on and off, when i poured all this blood, they looked at me like that and turned around to make their marshmallows. i pressed the button. and well, i did not remove my hand from there at all, because my thumb immediately pressed the off button. he pressed not to the point that it was not because i wanted to press quickly. something just splashed in my eyes. i pressed off and at that moment i saw that i all covered in blood. then i looked at the hall and saw that the women. that's what it means a woman will cover everything with her breasts, here a woman with her breasts, they covered their marshmallows. all their backs were covered in blood, the entire confectionery shop was covered in blood. uh , i just didn’t notice that this thing here was at the maximum. that is, when she only began to interfere. that's all 30 liters of blood. they are common. that is, apart from that, in general, even in this one i was covered in the blood of a woman, just like that they raised the christmas music continued to play, because

the tape recorder is still there. they are gone. i washed this confectionery shop alone for eight hours. i'll never forget this in my life, and i 've hated black pudding ever since, but now you gently turn it on. and now i don't even turn it on to you. i just give it to all the cooks and say, go ahead and knead it. i won't even go there. god forbid i get sucked in there. so the duck is literally ready , she needs to rest for 3-5 minutes to lie down while she lies. let me spread the salad. come on, tell me, please, you have children they love to cook in general or they just eat what dad cooked because they love to eat. ah. regarding the eldest, he is 7 years old and loves to cook. that is, it’s like he’s already cooking scrambled eggs in an omelet’s fried eggs there. well , you know, with tastes, he has very good taste , even for 5 years, he, uh, came

to my restaurant there. i will be something like that, he was very fond of the sea with fish. he knows more fish than i even and he is such an octopus. it's like, klass klass, as it were, i generally like it when children do cooking. here. uh, this is a wonderful pandemic time, when everyone was at home, i have three daughters and the youngest, then i was, uh, 9 years old and we just cooked with her and it was very cool. eh, when a child instead of just being dumb or watching tv there or watching or playing some kind of computer games. even though she's not a fan of mine. we cooked this with her and every time she asked, dad, what are we going to cook today? and when she threw some recipes there it was so great, the child perked up. there even just know you don't you know what to do with your child. you just give him three, uh, cloves of garlic and tell him to peel. and here she is, so diligent , peeling this garlic with a crochet hook. and it's already cool. and in general, when

children and their parents cook in the kitchen. i think it's very cool it's such a family. eh, such warmth and some kind of friendship between parents and the child immediately arises and i remember my childhood. for example, i was sick very often in my childhood, that is, i was engaged in either spoilage or was sick. i had two only things. and when i was sick, i sat at home with my grandmother all the time. and since the tv did not show, because at 2:00 in the afternoon the tv turned off. television turned on only at 6:00 no youtube cartoons, nothing . well, either a book or a kitchen? and so my grandmother and i cooked all the time in the kitchen, maybe because of this i wanted to, then to be a cook, because i saw that my grandmother had it on the stove there, there were six pots, something was being cooked there, bubbling here she sculpted dumplings. here is the dough for belyashi fit. and it was so cool, and at the same time i didn't know what to do. she says so to me in white. let's mix the stuffing. here's an onion for you. here come on and i neighed this with my hands. it was very cool, so when i was playing football, a football player. yes, i am football and athletics. that's why i now run, at least football.

i, uh, started playing. but when my legs were beaten off twice, i realized that andrey was already for you, right? you don't need more than forty. it will just kill you in the end, that's why i run now. ruslan, i made a duck for you and cooked it medium plus or medium well perfectly, because someone likes a completely fried duck. i don't like fully fried duck. it becomes very dry and so, for example, when the french eat duck and order its medium french medium. it is very different from what we eat. that is, it is almost raw like this, so that i still made it more in the russian style for you. and when you already make, for example, candy legs, they are already stewed until cooked, and there is no longer any degree doneness only touches this breast. and you and your children also cook ruslan, and if they have a desire, then we cook, so no matter how it should be from the heart, you don’t

force them. like, come here. yes, yes, i do not force, but here are some dishes he is ready on his own. he is from you. we constantly prepare some milkshakes from such a plan. listen many people think that we eat very exquisitely, that we have foie gras duck at home, ah, parma and everything else, as it were, if meat, then only this is ribeye, as it were, let's dispel all these myths you eat. at my house, just foie gras duck farma i really love uh, chic and eat delicious food. no, first of all, first of all, chefs don't eat at all. we eat at 23:30. we begin the most zhor. before that, we don’t eat, just in the morning, we drink either tea or coffee, maybe there are some muesli and yogurt. that's it, in the afternoon there is no 23:30 your inner voice, says, throw me something and there it doesn’t matter

what, what, what comes to hand, cucumber, after cucumber honey is excellent tangerines are excellent candy chocolates, that is, we hammer ourselves up well, this is me now to myself. i don’t know, you can say to yourself, that’s all i have, and then somewhere i understand half the first. andrew what kind of pig are you anyway? why did you ruin your whole day anyway? in the morning i thought, fitness there is a salad, how you ate, you can’t even look at this food. yes, but you can't watch this food. exactly until 22:30 the next day, because it comes again. uh, the night and the mafia wakes up that's all in this manner and guys don't think that we we eat very well at home and our children. uh, they just think, when will we make a soufflé for them, no, no, our children eat the same thing that we do, that is, what is in the refrigerator and when my daughter opens the refrigerator, she says, dad hanged herself in

the refrigerator . mouse, i said that i cooked fried fillets for her today. look, i’m ready for you. oh, we have spoilers right today, as if it’s 23:30 now, and now 23:30 is not ruslan, but there is another stereotype that when we cook, we always eat up. we cut off a piece of meat there, try, well, nonsense is true. yes, i have the maximum i salt, that is, when they give me the sauce, i have a spoon that tastes. that is, i, as it were, with this spoon, when i pour the sauce with this part. i just dip it in there and try a little bit for salt , nothing else or the taste of this sauce, and then they pour it further with a spoon even so that you don’t wash the spoon twice, yes, it turns out that you lick it? and you put it, what is it? here's an interesting story, but we don't get enough. we don't eat today fine. you came in the evening. time after 22:30 can be chopped. m what is it? and i generally

love yes, a little bit of salt and generally love cottage cheese, and with citrus from a crispy salad. well, like a night salad. i'm afraid that my fishing rod will already be. morning, not night, you piled so many tables here, although, for example, i didn’t eat anything again today. it's the same salad. all is well. ruslan is here. oranges and tangerines. and what is there, you still had oranges with tangerine and lemon gave just acid, in theory, you can do absolutely everything that grapefruit can add. look i will have then it will be a starter, then it will be the main one. i'll be back for dessert. i'll be back there, because you can still catch dessert oranges anyway. and i have already eaten it 1.533 times. do you have a restaurant such a dish?

no, i cooked it for you. it's hot. we have you . yes, you already have a roast lol. yes, i had a lot of experience. i worked on a german ship for 4 years. so my chef is a german chef, and, of course, he cooked only german food in mine. uh, i took part in cooking cabbage every week. i stewed cabbage. we had 250 passengers and 30, in my opinion, five crew members, that is, a team of 230 people, four cooks. we fed every day four times a day. mine was cabbage, and i stewed this cabbage with such a large oar in such a large vat. and who veined? this is sour cabbage, it has already come in large buckets. i mean, she's ready. you just have to

cut it. uh, each time there are 10 kg of onions 12 kg, carrots, 4 liters of red wine. i still remember it all, there is half a kilo of sugar and 350 g of salt. and it's all the same. yes, this is cabbage, therefore cabbage. eh, you know, as they say, i ate the way of salt. i ate cabbage listen cabbage. was not, yes, ate even separately well? what a bitch. that the cabbage is separate, because the duck-duck turned out to be some kind of fantastic. that is , she is a mustard. you have them crispy, and these peppers have given their own. well, that is, this is such a new year's winter dish, which contributes to the adoption of a cool mood, what is right now some kind of new year's holidays. uh, lights and everything, everything else and present. and these tangerines, that is, i

don’t really want to eat this in the summer at all. you would like to eat it in the summer. i won't tell you, it's delicious and probably yes, well, in the summer we 'll meet and talk. it’s good to cook this for me in the summer. and i really liked your salad because, in principle, you can cook it all year round. that's what cheese is, there is always citrus, there is always the only thing? well, in the summer i didn’t see tangerines, but, but grapefruit orange can play very cool, there is also a pomelo, so you can change every year. friends, if you are inspired by our recipes, of course, you need to cook it. excuse me for chewing on this very, very tasty. i suggest that you wake up first thing in the morning to look in the refrigerator. if you do not have these ingredients , drive to the store to buy and cook. and even if they are not available, cook what you yourself like. i think that in general the new year holidays should be celebrated tasty and beautiful and

healthy and healthy. and why are you even more inspired, look at the chefs on wheels, we wish you a wonderful delicious fun and harmonious new year. the yan breed, -60, is not at all low, calm, but very hardy, not only is the frost not terrible. she can walk up to 70 km in a day, unpretentiously clean the snow. and she 'll be happy with big saws. so i don’t know how they themselves seem to make such things in irkutsk, they call the tariff, but in russian it will probably clear the snow. well, the food

of the regiment likes relatives special, such green hay, it has more vitamins. and this beauty from lipetsk, the vyatka breed , gets food for itself in winter, calmly digs him from under the snow. morozov is not afraid in the same way as yakutskaya, but it can withstand up to -30 °. these enclosures are semi-free. here is the content. yes , if it is divided into three groups, yes, for example, we watch and eat, if here the horse knocks out its pasture, we watch and distill in the next enclosure. this breed loves prostor one of the fastest horses, for nothing they harnessed their troika, and even children delivered mail and urgent messages today. they often participate in horse races. and in this stable, the horses, as if for show, gathered the vladimirskaya breed is elegant, harmonious in its physique and the movement is very beautiful, but appearance is not the main thing, vladimirians. heavy trucks are the ancestors of knightly horses in

soviet times, they were actively used at construction sites. yes, and for agriculture , vladimirians. irreplaceable. they will be able to plow even the heaviest soil. and to imagine this breed on arable land, it is difficult to stately horses indigenous adygs kabardian breed. look at the legs with dry thin hooves in the shape of cups. it gives endurance. for what, in principle the kabardian breed was bred for long- distance hikes of 100 km a day, in principle, this is quite realistic for these horses during the great patriotic war. they made a trip from stalingrad , they gave character, they also have a twist on his name. this is my horse. i taught him myself. e for him. i know that his character is so obstinate, but when you move to the verge of mutual understanding, he already feels you as his own and he does not let others in. this is one of the oldest breeds in russia, which was obtained thanks to the so-called folk selection.

the orenburg population of przewalski's horses , on the contrary, the youngest horses were brought only 7 years ago from france to hungary in the russian steppes. they settled in quickly. this is the only and last kind of wild horse not tamed extraordinary. e man. today their population is about a hundred heads for 7 years, the result of excellent reserves. their. of course , they feed them just in case, but in general , horses that are hardy on their own are not summer, minus 40 or winter, minus 40 are not afraid to run their herd and live after them it remains only to observe. hello today , the internet offers a huge number of diets. let's figure it out. are they so useful? for example, they write that you can lose weight quickly, you can use freshly squeezed juices to show what happens to your stomach with such a diet. his

role. today, the water at the bottom will play a transparent container - this is hydrochloric acid, which is always in the stomach, and its paper is mucous. now imagine that to hydrochloric acid. you will add more fruit, and there is a lot of it in the squeezed juice, what will happen acid enhances the effect of hydrochloric. as a result , the mucous membranes thin and gastritis or even an ulcer occurs. so on a fashionable diet, you can lose your health, by the way, you don’t need to give up juices at all, but don’t drink them on an empty stomach. some nutritionists advise you to follow fashionable diets, for example, drink only kefir, or eat only buckwheat. not only that, it leads to a deficiency of nutrients. so you can still manage, they will lose weight, why i explain, for example, before the body, received five servings of food and used them all, and then hung on a diet the body perceives this as a danger signal, it is in danger of hunger and begins

to save two portions of food, it costs, and one is deposited in the form of fat , kilograms will gradually accumulate before changing the nutrition system. consult with a gastroenterologist. the heating was turned on, the air became drier 30% humidity against the recommended sixty mia is saved by humidifiers put in every room, when m-m was in late pregnancy , she realized that without it it was simply impossible to sleep more pleasantly. i don't even know, it's like do you drink. uh, the water while breathing was much lighter. the young mother chose simple appliances. they humidify the air by blowing it through the filter abundantly, moistened with water, as an analogy , put a rag wetted in front of the fan. here he will blow this rag. such humidifiers work without leaving traces, another thing is that ultrasonic water breaks into

droplets in them, and they come out in the form of a cold mist. there are also steam appliances. they heat the water, the steam is formed warm. what was the option you did not choose it is better if it has a hygrometer and a timer, they can work very well together. for example, you asked the humidity of the room is 50% there , as soon as this humidity appears in the room, the air humidifier will automatically turn off. humidifiers still come with an ionization function. so it's not worth paying for it. it gives the air the smell of freshness, which is formed in nature during thunderstorms, for example, but causes active dust precipitation. so furniture floors will have to be wiped more often, our heroine loves the smell of aroma oils to cheer up either, but for health. now, if there are any symptoms of a cold, they add exactly those oils that are from colds, but drip them into the water, as it does. you can't, ruin

the humidifier. choose a model where a special compartment is provided and specify whether the devices will be behind the filters. or do they need to be replaced. this is necessary once every 3 months, but the costs and materials are not cheap yuliya kozlova stepan erofeev channel one. yakovlev families with five children have to buy food every day, so there are 2 refrigerators at home and both are full. well don't pay attention to where we put them. well, the only thing is that we try meat to dairy meat from dairy, and again, when there is room, well , so that the food does not spoil ahead of time, it is important to know. on which shelves to store them each has its own temperature, we will check it together with alexander suchok, specialists from the institute of refrigeration industry install four sensors and after 20 minutes we look at the highest temperature on our top shelf around 12 °, on the middle shelf 7 ° and on the lower

shelf . this is our 3 ° lowest temperature, because the cold air descends into the doors, we showed a temperature difference in the region of 10 °. almost 10° between top and bottom compartment for meat and dairy products. this is a significant exception - refrigerators in which the freezer is built right inside, such temperature differences are smaller and it is distributed . therefore, the freezer is located at the top of the refrigerator, therefore, from uh, it cools the air on the top shelf, which is in the refrigerator itself, which we got in the door temperature around five degrees the average will be around 10°. therefore, we must take into account the location of the freezer, if it is built into the refrigerator for milk, sausage, we store chilled products on the top shelf , where the coldest is the lowest ready meals, if the chamber is isolated, then the opposite is true, the food technologist forest ogurchenko and rearranges dairy products stored on

shelf in the region of two dashes of six degrees there, respectively, this shelf. yes, here it is for storing milk, well, here is the optimal all milk vessels in the middle below. also you can store sausages and semi-finished products. but vegetables and fruits are better in separate containers, which they will lie quietly for two to three weeks. if you do not pre-wash for them, this is correct. yes, in the region of two degrees it is also very good when it is so divided, for example, here are vegetables. yes, and in this part you can put chicken fish something chilled lemon. it is better to store together with vegetables with fruits. refrigerator door. we are constantly opening. because of what degrees jump to such fluctuations steady sauce for them this place is suitable for eggs not really, but not because the temperature is not suitable, but because in the cells they are without packaging, if the bulb, god forbid, accidentally moved here, then this would be a severe violation of the insemination of the product.

and so that there is no contact with other products, the onion is wrapped in cling film, while the eggs are generally removed from the refrigerator 25. fu, these can be stored at room temperature, if you still decide to leave then in the package and preferably on separate shelves, any one what not use it's safer. russia sacred