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are back in the studio for the jokes podcast, dear friends, we continue our program in the studio. i do you remember vadim galygin and roman yunusov? there were these, uh, jackets, mobile phones, yes, yes, a gold chain. can you imagine how much 600 is now worth that time? oh well, everything came back and so, i remembered a joke about how a new russian gave. uh, a mobile phone for his six-year-old son, but the russian is all, in short, a son, which means, look at these mobile phones. if there are any problems with the title, well, everything is fine. well everything goes the day the new russian rides. he comes to work in his office with the threshold immediately by the secretary. here is mikhail ivanovich, that's just what's later. yes, yes, yes, yes. hello, yes, sonulya. estimate we have a dog in the middle of the room, he shat right on the carpet. well, what are you, well, you 're an adult guy, come on, take a scoop take

a whisk, remove everything, well, everything, no problem, yes, and more on trifles. i don’t call like that, an hour passes again, the call mikhailovich what is dad, look, in short, it’s now that a neighbor has come to my mother. they went into the room, and uh, so the neighbor takes off his pants. look, if he is busy on the carpet, i will not choose. you suddenly reminded me of two jokes with the ending, this is how my father goes to business trip to leningrad and he means, uh, children and, well, he comes and says this. well, here, there is an older child, an average and a very small one. he says, so children dad goes to leningrad on a business trip, who will now come up with a rhyme for the word leningrad to that, i will bring what he asks the elder such opa goes to leningrad, dad will buy marmalade. he

says well done there middle. come on, that papa is going to leningrad. papa will buy chocolate. well done to everyone, except for lata chocolate. and ours is playing around, he says, you heard that it was you you came up with, in general, you are stupid to me, in general, that is. well, in general, look like a brother once again. fmy there everything is, came up with something. yes, he says, well, tell me what you came up with. he says, dad is going to leningrad, my mother's boyfriend will be happy, and for this, for a secret. dad will buy me a moped. and you are talking about this one such simple oligarch oligarch, he comes home on a rolls-royce, so he has, well, just a palace. well, the castle is such a simple castle, and he comes in like this and tells his wife that his wife is all there in the kitchen, like a parade of diamonds. all there is a wife. what do we have on dinner? he says, well today lobster. here are

langoustines, there are black caviar. he says, again, i want fried potatoes like that. salom with onions. she throws one. well, the jump rope is such a diamond, as he says in general, you will earn money, as normal men will suck potatoes for you from the onion, but i understood about the school, remember when the teacher asks the girl of class or rather a. come up with a sentence where two words would be fine and the girl pulls. yes, well, there, katenka, please, uh, mom made me a beautiful dress. i do it and in it i look great. well done there, five, the second girl pulls her hand to me, my grandmother baked wonderful pies. i ate them and feel great. by the way, it's good, there's a five, mashenka pulls her hand, dashenka yes, i went up to my dad and said that i was pregnant. to which dad said fine just fine. well, not

like that, coloring, it sounds uh one word. listen, i remembered something anecdote. well, here we are talking about the russian countryside all the time. i like it here, you know, like the participants, in which the events i could be, in short, i remembered an anecdote, so the farmer is here. well, let's just imagine something there on the quiet, where the farmer works, so he has a huge one there, and the ranch and here such a dusty pickup truck , such a damn it, drives up and comes out of such a funny hat. there with it with such acorns is suitable. hey, i'm the new sheriff of this state. i came to see if you have any illegal items. maybe you're hiding something in the barn or growing something out there in the field. there or whatever he says, you're the new sheriff. yes, i

see the new one, you see the badge, it's a badge. i'm on having embroidered that you have it in this barn. yes , this night is nothing special, you see , i can go anywhere. i'm sheriff, i'm opening a new sheriff. he opens this bar. there are sacks , flour, and all that. so it's here. and what does he say to open firewood there. you see this icon. i can look anywhere. he opens firewood there. he says, and here what is below, he says, yes, there is a cellar, i can look where i want. i am wider. you see, this icon is open. he opens. there are some cucumbers and tomatoes running out. so, what do you have there on that field. he says, there, please, don't go. and you see this badge, i went where i want with such a quick step, i went the pole, threw it away, rose once because of the hillock, disappeared here , and after 3 minutes it runs and behind it a huge bull

is so furious, just, well, throws it up, it flies up, falls into the ground, and already the ass pierced even faster, the bull runs even faster after him. this is his eyes are such a huge farmer badge. show him the badge. it seems to me that, maybe somewhere, once upon a time, it was generally accurate, in principle, jokes. they are from life and appear. considering what you and i did here today, roman yunusov came as lezgins were left without a beard, half the basis in general where, as if you know for a casting. eh, you know some. according to ostrovsky, something is missing, and i'm returning to the jokes, i remembered such a telephone , remember, the phone was still jokes, there were phones now, yes, and i was sleeping. you see, they are popular. and we did this in childhood, we gathered in someone’s apartment, who had a phone, dialed

this random number, so i remembered this phone joke, when a man calls, uh, calls on the phone, says. hello hello. it's not, it's a sauna. how can i call? in three hours? and i remember, this is an old joke. when hello hello, it's 33-33-33. the number speaks. yes, could you call an ambulance, my finger was stuck on the disks, in short, and i remembered the joke started. just today in a t-shirt, therefore, i decided to tell you about football, not about a t-shirt. not about football. well it looks like when touch my chest, touch my chest. do you feel feel like how my nipples swelled and hardened, here, well, mikhalych well, you are not supposed to have a second padded jacket, well, it will not help. rotational jokes so rum e we chatted here with you dear our viewers e we tried very hard to

keep you in a good mood for another podcast of jokes. the big one has come to an end. thank you for being with us in a good mood for you today, remembering funny stories. i am one galygin and romances. mayor yunusov and all the best, until we meet again. bye. hi all. this is a podcast for cooks on wheels. here today vitalik and i are present on the night air. and also recently, we traveled around, yes on wheels across russia, and now we met in order to discuss the scandinavian theme, our beloved ones. i am very glad that you will participate in this conversation. you are vitalik for the reason that you are, first of all

, a plagiar of this kitchen. here, and, secondly, you had the opportunity to train in the scandinavian countries. yes, you yourself come from estonia that is, you are generally in spirit. this cuisine is close to these concepts. yes, i happened to work scandinavia is not just for an internship, but i worked for a long time in norway on the west coast of a small place. this is a place between bergen and oliz, very wild and colorful. there are only 500 indigenous people, but a very fine fish and restaurant. and this restaurant, here it is, as it were, adheres to this style of scandinavian nordic cuisine, of course , one hundred percent plus, not yet carriers of ethnic traditional cuisine, they really honor their canons of culinary traditions, i learned a lot there in terms of national cuisine, how we have some russian national dishes and so on. yes, here, but there i learned how to cook exactly the right

norwegian dishes that are eaten in a certain way. uh, let's say messages on certain days. there are even days when the whole country eats certain dishes. it is very important. by the way, i know this because i was at your restaurant. when you did, what was the name of this dish, which you have an emigrant, of course, on some particular one, on the seventeenth of may, yes, independence independence yes, and the adoption of the constitution constitutions here they are eating just like that, and time grotto is sour cream. with dried lamb ham, sausages made of two or three types are sure to be served with pecks, the so-called mat, and plus it is also served with melted butter with good milk sugar. uh-huh and cinnamon for sure. here is such a combination. sometimes it is very difficult when you tell people, especially slavs. their eyes are so big, you know , cool, this porridge is usually cooked, raspberries,

like semolina, yes, family or grill is called norway well, it is also cooked on it, but quite a bit of it is added, because sour cream is very oily. she gets up well like that, so in fact there is actually a large amount of sour cream, a little salt, a little sugar, and in fact, uh, semyon green just kind of stabilizes her and that's it. listen, this is really cool. in fact. and we can still walk through some well-known ones, and there is a moment that characterizes nard cuisine, how it generally differs from european or russian, eg well of course. here the scandinavians adopted the so-called manifesto manifesto. yes, there are 10 commandments they have so simple. i will not list them all, i will highlight the most important ones. this is, that is, working with a local product with local farmers. everything that grows around you within a radius of 250 km is considered the ideal product to use maximum freshness - this is the very first. this is, of course, fermentation and processing methods and naturally. hmm important point that i really

like. this collaboration is not only farmers and let's say people who are connected with in your line of work. and also with the government. they say a very strong influence should influence help should have been involved, for example, sales. come on, who, uh , absolutely, that is, there is such a carousel twisted, and it is spinning. that's all involved in this. and in the end, it turns out just the ideal scheme and model of work. there is , of course, a lot of power in this. and i also know that, for example, one of the points of this manifesto is as follows, that is , you, as a person who promotes scandinavian cuisine, that is, you can promote it using, for example, well, there are some french techniques or techniques from other countries any scandinavian chef, i will tell you that we are working with a scandinavian nordic product and we definitely use, uh, technological cooking techniques 100 % everyone will say french because they take their roots

much earlier. what, let's say, the scandinavians began to master so diligently and, let's say, skillfully. with all these techniques, because even where i lived. i know the neighbors. uh, it means that the regions of the island were cut off from the rest of the world until about the 1960s is trite. it's even a ferry. they have been walking since those times, they just started walking and people began to move among themselves, therefore, in every region, in every town there, the village has its own methods. and so on in norway they know, for example, what is a pinch to kick something at christmas which is like that. image er, lambs, which are pre-salted and then dried , then hdmi are soaked yes, and then they are also stewed. here, and here the most interesting begins, how the principle is further prepared primary processing is. yes, the same preservation of salt and so on. but then who is already preparing in each region someone for birch armor. someone is cooking there with beer. someone else with something. and this is where it's very different. and so, uh, if you live, let's say, you don't come to one,

some kind of region. yes norway you try it here in it in this period of time in front of the face. mostly. yes, everything is correct, but if you come to another, they will say. no, no, it's not . here you need to cook like this, and they constantly building some kind of competition, who has the best, you know, like the recipe is cooler, i'm authentic, in fact. yes, there are three dialects. this is not a leg, bob is mine and so they themselves ate, yes, which xiaomi live there. well, they are generally separate people. i saw them. once at an exhibition. they. well, they came with their region, the exhibition was not exhibited. they are so small because yes they are there something there too. they showed their own, yes, and the region yes , be sure to compare with how it is here. well, yes, yes, so, uh, norway - they don’t always understand each other in reality, because i think that the new norwegian type is cool, and the letter is a literary language. and now, when let's say, the guys from my region. they are all talking. she came to oslo a little bit - the capital there, with the letter molle , basically everyone speaks literary , so they didn’t understand that they want to buy something corny in a store there, they are angry with something. what is it?

i came to my native norway, no one understands, but to explain that you need such here, too , there are uh differences, therefore, despite the fact that norway, in principle, is stretched like that quite small but nonetheless. she acts like her differences. yes, yes, absolutely correct. and by the way, uh, i’ll go straight ahead about mushrooms, as they say, there are a lot of mushrooms in the forest, there are ceps and so on, chanterelles, they collect more or less, and whites don’t touch the larger ones, they think that this is food for both since the animals are forest and it must be left for them, you can’t take everything away, and therefore they mainly use just the simple ones. the final one is either oyster or mushrooms. you know what you read, what's in in northern europe, you, in principle, well, you can’t disrupt something. if this is a private area, well, that is, for example, you cannot pick berries and pick mushrooms. and here you know the most interesting thing. you can, as it were, pick an apple or some kind of berry there only from the state highway, then what your

hand reaches for absolutely right. in russia , such a law has also been adopted, in fact, it exists, and now it’s just not possible to go picking mushrooms and berries, and because if the foresters meet you, they may very much demand permission is also needed, as well as fishing, and for hunting a hunting ticket for fishing fish, fishing means permission and so on. that is, everything is regulated. otherwise, it will be out of control. this is right. here. and you in general, how are you? denis is friends with scandinavian cuisine. tell me. here, i see , yes, i am friends, and insofar as here, of course, i am some. the principles and some details of the nordic cuisine are applied to their activities. well, i can guess you and i have been friends for a long time, so we are spying. it's okay. i have, well, there are a few points that are in nordic cuisine. i love. and how would you describe this fashion trend, this scandinavian one. it seems to me that this is laconicism, you know , some kind of geometry. maybe even in a bowl. this is the right attitude towards the product, that is,

the product has the highest value. the product itself is not how the cook works with it, not the techniques, the cook. yes, not the professionalism of povarskaya dominates. yes, and it is the product itself that dominates, that is, the taste of the product. you can even serve it raw, by the way, uh, scandinavian cuisine. here is the nordic one. it seems to me that they were exactly the pioneers in this, that is, to serve raw, that is, of course, there immediately literally from the sea to the table. yes, that is, here is the minimum and and sea or sleep. vikings back in those since those times yes, there was no time to rant. this is the correct attitude to the product. i really like how they work with smoked marinades, that is, with salting, this is just the response word to the buzzword fermentation. this nothing but curdling. in fact

, ours, familiar to all of you, are pickled cabbage, cucumbers, and so on, such other products, here, but in fact this is with such a direct example when he arrived. oh, by the way, i've also been there for an internship in denmark in the same one. by the way, i worked there for about a month and a half. yes, yes, this is still the twelfth year, i already know that klaus myersby opened the noma together, yes, that is, he called the 25-year-old chef renne resepi. and, of course, he then became a superstar super. a person, that is, a person and a chef, who is guided there not only in his country, but all over the world, but a noma restaurant. uh, it's been voted the world's top restaurant several times by the fifty best. yeah , the location recently got three stars. michelin, yes, up to this point, in fact, of course , worthy and just, it seems to me, here klaus, he was one of those who initiated this

manifesto in the parent's kitchen, which he calmly prepares every day as a fan. uh, she bakes bread at home. actually, very cool. he billionaire. yes, but he is such a simple person, that is, he does not get hung up on this, some of his goals there, to earn money, he does useful things. he already has large plantations, south africa. they supply denmark very strongly in products in the winter with uh, fresh herbs and vegetables from african soil, what about that? a? i know that i read about myra. he, more precisely, in itself wrote a type of biography. he said that in the middle of the last century there in denmark e. well at least in his seven he was fed quite badly. that is, there were some kind of canned food , so they are all strange fats. here he says that at the age of 15 he weighed 95 kg. and when he went, then for an internship. he, in my opinion, studied to be a dentist, or something, he went on an internship to france. that's where, when he

began to join, that's to this country. yes , when did he realize that uh in order to cook dinner? yes, you need to spend not half an hour, but 45 minutes. now, yes , you can cook such food, from which you get maximum pleasure later. that is, you are you become, yes, yes, and he says that damn, this is so cool. well, it’s true, he then traveled a lot around spain and there was a familiar soul from arzak in vain, that is, with such a knife with mastodons, he returned inspired and, uh, decided to do it on his basic products, then he returned back, and he made the number one restaurant, which is still considered unsurpassed. this is the standard of a kind of coupons. now it's true, yes, so when i got there initially. yes , it seemed to me, too, there is french cuisine got there. by the way, i have a base, my primary one is like again french cuisine. and when i got

there, it was so unusual for me that the food was served almost salty. well, that is , practically there salt is not used at all only in certain places. yes, you eat too. well, a really really natural product. i didn't understand, because i'm so used to this strong powerful aggressive taste of french sauce and everything, and here such purest tastes. i think, damn it, that people find something interesting, you know, but then i worked and understood. and that's all philosophy i sank more and more, and it opened up for me. why why are they doing this? it really is later. eh, for myself, at least you already know. when you look into the eyes of a fish, as you and i made this cottage cheese on wheels. you already understand her, she is fresh or so-so. it is not every day that the foreign intelligence service is involved in the capture of foreign spies in the center of moscow by an italian. so this story can be connected with my girlfriend, more precisely, with her work , beloved after so many years. we are together again sounds romantic, but in fact we have with you

just one mission and doing yours here. i help you hide there. yes thank you. alina relax, i repeat the questions. this is a chef on wheels podcast. i am chef denis krupeniya next to me is chef vitaly tikhonov and today we are discussing nordic scandinavian cuisine. i generally think that this is a restaurant, but ma, which was opened by rené resepi and klaus mayer, uh, this is a restaurant that is located in copenhagen. this is a restaurant that is a kind of coach. that is, after they started doing it. eh, what they do. yes, they have

there is a fermentation laboratory, so many restaurants in different countries have begun to draw, uh, some kind of inspiration. here, uh , experience, yes, that is, all these , it seems to me, boards of some kind of bark on which food is served, there and feed trent to shells. this is all this is people the first thing we eat is what and under the eyes visualization attracts us. by the way, did you notice that after uhm reneradzepi with his fermentation chief, released uh, hippo fermentation. it's literally a few years of this lab. by the way, we i had a chance to go there, everyone started fermenting something. to be honest, something is picked up on the skin, you know somewhere, and inspired by enthusiasm there, winged people run there to ferment something and forget that you need to create a bunch of all sorts of conditions for this, of course. yes, kvasha is not ours there.

all. it's pickled cucumbers. this is all clear. it's all about salt. that's fermentation. it requires the presence of fungi, uh, bacteria and so on. here it’s already more dangerous, because if you don’t inspect somewhere, you won’t finish it or change it, vice versa. here, perhaps, just the same lurks, such a fly in the ointment of a barrel of honey. here with this you need to pick up the events , they believe that it is dangerous and therefore. yes, i'm just if you take and eat. food, where fermented foods are presented to you, you need the first thing to ask in those conditions. they were literally preparing to understand for themselves whether it is possible to trust or not, but this is honestly said to harmless someone, because hmm, this is important, because our body is not ready for such strong components. i will call them exactly that may be present, which can cause some kind of irritation there, live, like the digestive system and you will not know if you check. yes, we are what we eat. this is the most important point, too. eh, and i stick with it. so you know? i love everything, this is a healthy lifestyle history, nutrition and so on

. therefore, yes, we combine well with energy cuisine, very great . i think, i think that this is probably just like asian japanese cuisine. yes, they are very close, because there is highlighted, just the same cultural product and the ability to do everything crossed to contain and plus a dosage balance must be required. many believe that northern cuisine should be more oily due to the fact that it is cold there. such a rich, but e nordic cuisine - it denies, or rather, not even what it denies. she e talks about opposite things. for example, if you make some sauces, they are less concentrated, less fatty. that's right because the menu properly consists of a large number of dishes, but they are all in small portions, if you take such top restaurants and many sometimes do not understand so many innings. why are you there, just loading yourself up, slowly starting yourself there, if you have been there or happen, but at dinners at

such places, as a rule, even carbohydrates do not lend themselves at the very beginning, that is, bread is served in the middle . dinner. you start, as a rule, with a protein, or a violin and quietly. it's on the sly, can be mixed. or maybe it’s divided like this , that you have protein, then fiber, and then already , or there, for example, carbohydrates, and then you end up with a key at the end, and so further, or some light fats there. i just wanted to ask you, tell me, please, uh, you uh, well, you have been working in moscow for a long time. well, yes, relatively it turns out the eighth year. and i know for sure that you go to moscow restaurants. that's how you talk to the bosses. tell me, here is the nordic style and nordic cuisine. she is, uh, represented in some way. well, at least, at least in moscow, not in russia, yes, at least in moscow , some kind of condition is enough, how it is. at first , how it is adapted to the local consumer

under our languages, as i call it, because hmm . if you cook pure scandinavian cuisine, they simply won't understand it, because it's so. well, let's say neutral taste. and moscow is so spoiled. well , in a good sense of the word, various strong flavors , pan-asian, asian, five caucasian cuisines, all the more so you understand that scandinavian food is not exactly what you have on your plate. this is what you have in your head and that's just the same very difficult. bring the guest exactly the purest product there, for example, some kind of dzhusik, which is light-bred. yes, you tried to put philosophy into history, but not always to the guest. it's clear in the language, you know? and that's why i say phd-adapted cuisine, even in my restaurant, and i adapt it. that is, i read what people want and would like to see. yes, but with a reading with a scandinavian touch, so to speak, yes, with a touch. eh, but using some moments that will be close e to the people who live here and understand roughly. yes, what is it that

it is revealed not only so that i stood explaining with his fingers, and they were there. well, yes, that is, when they would start eating, they understood that it was delicious, that they liked it. this is a useful pure product and e with a line, just in line with scandinavian readings. you can say that scandinavian cuisine is absolutely 100% to 120 intellectual cuisine, even i completely agree with you in this sense for this very reason, it very often turns around. well, my eyes are in my direction, that is, i like it, yes, the product is over how to apply it over that absolutely yes, because you need to have a conversation with the people who supply it to you, they promise you to supply you with constantly high-quality, the same quality, product for the seasons. naturally yes. well, it’s good that even now, when you and i went, remember, we went to murmansk. yes, and they dived themselves to get these hedgehogs. here hedgehogs are brought in norway from

the bodu, there and so on from the north they bring in a new one they bring hedgehogs from norway, they choose better scallops they bring from the island. i'm also from norway but oddly enough, when i was there, and the pike-perch, which you and i saw both in novgorod and pskov, were brought from lake peipus to the gnome. so much so that you can be proud that our lake peipsi supplies the best restaurant in the world with fish. you know what i want to talk about? i know that this is such intellectual food when it is served in a restaurant. you can’t just submit it, you definitely need to explain it, you need to tell it, and this storytelling, which is now so popular. it seems to me that this is also an integral part here. this nordic scandinavian cuisine was born, which, it seems to me, is in the form in which it now exists, just exactly. when i was in the twelfth year, yes, i was very impressed that when all the cooks, there are already

a lot of cooks, there are about 35-40 guests and for each guest there is about 1 chef yes, well, 50 others are all interns, which means when the dish is all decorated, quickly quickly. the chef says, so everything is ready for these and you take these dishes. yes, each one chef comes with one dish. and let's say there are six tables a person comes up to the chef and arranges someone is already adding sauces and so on, and one person is already standing and talking about, firstly, he finds out what language you need to communicate at the table? if, for example, the japanese arrived, and there was always a representative of japan, and so on, then they invite, then the boss who speaks this language tells him what he needs, well, tell what he already, in principle, knows what is there delivers and they tell us in the same language who work in the kitchen and it's scary, yes, and he's here and this is a tribute to culture, that is, then they tell in their native language so that it can be seen that you also came to denmark just like that. and you in your native language, because i also had a chance to work with russian guests. at that moment once. yes, the russian guests arrived, there were 12 people. they

were in the vip room. there is in the room there was an old fungus on the second floor and they run up to me, that he says there, he says, yours has arrived, he says. got it. yes i say okay? hooray! yes, that means they had service and every dish. i went out and told them in my own language in russian. uh, explained it to me and it was just fun. and after that, i just learned. here , work, probably, in such a key on this eh modes. uh, in order to explain to the guests what for? why and not only aya yet, where did she come from, then, i brought there, who survived the juice there, where did these apples come from and so on? well, in general, this is a fun story. yes listen since we are talking about the fact that the kitchen of the restaurant of the mind employs 50 people. i would also like to mention such a thing as a certain social organization, which inherent in the nordic restaurant, which uh makes sure that the people who work in the kitchens, uh, and restaurants are comfortable, but that's okay. i think i

know exactly what you have in the restaurant approximately. yes , of course you are. everything for the chefs in your kitchen, firstly, our work cycle is twisted in such a way that the guys come to the workplace at 10:30 to open. uh, the kitchen starts making preparations at 12:00 sharp. we open the doors for guests by this time the freshly baked bread of two uh species. we have. uh. baker, come a little earlier naturally, in order to have time to cook it. here we are, uh, starting the service. ah, we work until 4:00 from 4:00. we turn off the service for food, guests can also come in and sit in the hall, but we are not serving food at this moment, you can order drinks, or if you managed to order before four, you already, well, for the reason that you have lunch for this now. yes, we're having lunch . that's right. all the guys, just like all other normal people want to eat in peace, and we have a team drop off directly have taken