mansuetsya to do beautifully, dear from the heart comes. say offended. you then with object. we had a very short romance, in fact, then we saw each other several times in our lives, but we saw each other so randomly, but still nice. now it's not anymore. that crazy regret that you did something? wrong you know, love is such a thing, in fact, that in your heart there always remains a place for the person you even when you loved in the past tense, and if there is a negative, if there is some kind of resentment some bitterness, unfortunately, this is not love. this is already a feeling of one's own feelings, resentment , feelings of injustice of some kind, this is not love, because when you love. you want the person you love to be fine, even if he's not with you. this is called when you are from a person, except for him , nothing more is needed. this is a very

important chord touched from the melody of your life. i would like to tell our viewers, guys, girls, do not fill your head with negative emotions. that's completely simple your head. there may simply not be room for something bright and very pleasant , so think more about the good, move from the melody of love to the melody of sadness, that is , in fact, sometimes there are all the greatest songs in the world. they, in my opinion, are written either in anticipation of love, or because you have lost it. that is, these strong emotions, a catapult, it gives colossal everything to writing all good songs, sad in general , all songs on earth. here are the catchy melodies that you want. perform sing - this is when the soul sings it is precisely because of the absence. these difficult times appear when you can accurately assess, either what

you have lost, or you are hoping for a new meeting. it is in this state of mind that a melody of sadness is created. what is rodion gazmanova?

next you can endlessly say, it is that in my heart it is the shape of my heart the shape of my heart. yes, there it goes according to the text, as it were, a game of card suits, and spades are the swords of soldiers. uh, clubs are a weapon of war, uh, in english diamonds. it's performance fees so free translation, eh, but it's not the shape of my heart, respectively, i read

uh, or heard somewhere in an interview wall said that his guitarist dominic miller is warming up. the concerto is a classical guitar exercise based on the very fact that he came up with a melody for this exercise, that is, the guitar move itself, this beautiful one. well, that's how it happens sometimes. yes, i played it my way. it is generally in a different key and in a different position, but it is a beautiful melody just like the freijon. he is a very thin person. you see, he is our idol. i have a different sting head song is our life. well, this and so on. interestingly, i heard somewhere how it was played in such an acoustic. it's a cover band in a restaurant. eh, i listened. they also

did it in a completely different way, and my own version of the camera was born in my head, which i periodically also perform at the apartment houses. so, yes, it also turned out interesting with sting. my story is connected. do you remember when the new year was filmed on channel one by invited artists, there were also roxet instinct there and in general, in my opinion, everything was just before performance, sting was some kind of permutation switching changed cassettes, i don’t know some. and well, 40, probably, there was a pause, if not an hour. i walk down the corridor and i see the dressing room outside, bored, sting i come up, and i was a wildly insecure teenager then, but it took me some uh, a moment of laughing to start a conversation and something about moscow something about britain i'm there studied. i well, maybe 15-20 minutes just chatting about nothing, and we were also bored. and the administrator comes up and says, well , that's it, it's time. and i say yes, very nice was to meet. and the administrators,

he says, if you want to take a picture. and there was a moment in me too. i think, well, this should be observed. some kind of style. yes, no, probably, why am i going. and so i walk 5 m. i think you're a moron, what did you just say? why, but it was wrong to turn around. well, that means, in fact, i think that the photographs - it's great, of course , but the most important thing, what we have left here and here. this is absolutely accurate. and if it were in russian, i mean, not sting who could it be from the songs? you already in principle, he named his idols one in front of you here. and there were two guys who were sighted. today i am singing this song now, then, i will perform all the songs of my e russian idols. everything is correct. yes? oleg mikhailovich, what about my glasses?

and this is lenina, agutin, of course, guessed the horizon of your moon, which no opened the night a huge umbrella, meet the pink dawn there, the population so wanted to be alone, not forgetting about me, you fell asleep at the window, when the new day was tired , the same as always, you flew away like that far. when this dream came that arose not about me, you i forgot everything so easily. you will forget about me boulder. maybe only a moment for us, leaving for me only a tonic thread. only a drop

of regret ends this song, as a rule. i really like the live performance of the concert, he made this song wider than it is on the decameron album, yes, it is such a more frivolous sadness, parting somehow in the stadium. sometimes i have moments. i sing. here in the company i can not so precisely. as you enter the stage, some kind of adrenaline batteries appear from somewhere, dear, the supply of adrenaline, and everything and everything flies here, and you have it just so very organically. beautiful. so you're right where you are guy. what is the campfire time

with guitar? yes, friends , you can see all episodes of the podcast melody of my life on the website of channel one one tv.ru. pleasant viewing i can not help but ask, well, it is clear that the plans are how to live happily ever after, but maybe something, uh, in the new season in concert. what would you like to implement? and where you can be seen and heard by viewers. i have an album out now. it's called step forward. i have a book out with verses. uh, here is the fixation on paper written this is a separate work in fact, if i write poetry, it will never become a song and vice versa. well, no, in principle, here is the father. we always said that if your song can be read like poetry, then it turned out well. but this is also important. yes, yes, but there is some kind of genre completely separate from

the song of all composition, these are the poems of rodion gazma. he just goes here and shoots creativity. yes, yes, and the name came up with the name. i think we are doing now the design of what will be on the cover, my ten-year-old daughter at that time. yeah, i also published a book for her. sorry that such a comparison is simple, but she said, i know what the book will be called, as she said fantasy and poetry. i say beautiful and why is it so fantasy and poetry, because fantasy overflows, and poetry has no boundaries, understand? genius can be pushed. you know, i remember a wonderful italian screenwriter and not only screenwriters of such a wide profile had a palace before nina guera he says, in childhood, my most vivid impression is the sea, and they ask him. and

why does he say, because the sea does not fit in the eye. that's how it always is. by the way, we touched on the program today. especially i, when a person who doesn’t know english well, sometimes i translate, something leaning on me arises, because here are the songs of the shape, mahat showed me that this is a thorn in my heart. i wanted to translate something in such a way that you cannot pull it out. yes, pull it out. i'm just to the point that it pushes that's wrong sometimes so that fantasy poetry can sometimes push you to something else shape song in waving this is a song in which you don’t talk about any love at all, it ’s absolutely a life difference, yes, that is, it ’s through a card suit oh, so to speak, you don’t let your heart in, like it's like a person. uh, realizing life through playing cards let's just say, yes, well there are a lot of layers in this

song in fact, many argue about what the song itself is about. here but here in my understanding, yes? about man i watched a grandiose film on channel one at night a film by roger waterson, m, who just said a brilliant thing in my opinion, he says, he attributes so much. here is an acoustic song above wyham, so many meanings are attributed to it. there are a lot of words around this pink floyd song, and he says, i decided to explain to you that it was my father who thought it was a parasite, that he was a serious military man, and he said that a man should fight in a trench with his ideals. and you love there on guitars. and even when i was already a famous musician. you always darksatov zamun, my father did not change me. and when he passed away. i wrote this song, how would he go to another dimension, to say pap i just have a different trench,

but i'm in a trench, just like you. i just do it with the guitar. here it is about it. you see, such a deep parallel too. well , yes, from the sad you want to turn into something bright. the book, the concert plans are a lot of concerts. now we are launching such a theme of apartment building, that is, with a live cast. ah. i read poetry , i sing everything, this is the whole concert, like one big emotional block, because the links between the songs go in verses , too, with a musical backing and all the verses are mine . and this is no longer just a concert. it's practically a performance. well, good. and i'm very glad that we succeeded with my composition of musicians and it turned out very cool. hello here. well, the joy before the joyful night. and we always complete the program with a melody of joy. which song?

you know this is a love melody for eric clapton actually, because this is a very manly beautiful story, they george harrison was their friend. well , clapton was secretly in love with the saint's wife, never overstepping. she left george, she went to eric, and then i remember now

eric clapton is not with her either, but they managed to be taller. this one. eric came to george and asked, do you mind? this is a very important friendship indeed. well, here is such a melody of joy. look how pleasantly you talk with a person whose eyes are burning, who wants to work for you, dear viewers, with all my heart there is a song you sing with your father dance while you are young. so i was also like you, and i was spinning like a clockwork, but worries came, home, family, work dance while young, while young, boy. dance while the hammer. dance while you're young, boy. dance

while you're young, the more you move. the more positive the hint. we are fine in life. please tell me as an announcement, is there some kind of blank, well, so that for the future here is an album that will be released step forward a small fragment. uh, for main hit. i'm just interested in our dear ones i don't show. no, no, i show, but not to everyone. little little and tomorrow morning you will wake up completely different. as

if time has not broken the seal, and you can learn to dream again and the song, i am gray again leading, damn it's time to be lazy. will be back again. it's time for vinyl records , it's definitely in full swing. it can be said that this is how i ended the concerts now, just such small club songs we finish the concerts. in general, i was very nice. you can talk about him as a lamp man who, in the best traditions of the already musical gazmanov family , continues to carry this town.

hello this is a podcast of chefs on wheels and today i'm vladislav piskunov and my colleague victor beley moba chef of russian cuisine restaurants, let's talk about russian russian cuisine, of course, about russian cuisine. and, probably, we will talk about our trip in the program of a cook on wheels. who did you travel with? we traveled with max kolpashnik, and we visited nizhny novgorod and created, yes. e most that they are russian cities. there i had the same thing was rostov the great and kostroma, that is, we really drove through central russia and the deep one . i think that this is a super project that really

needs to be continued as in this project, of course, in addition to the sights, we show products, show some traditions, talk about, uh, how can it be cooked? with what it is possible to eat we communicate with people. here i am for myself a lot. during this week i learned, although it would seem. i have been to kostroma a hundred times and to rostov two hundred times and still i learned a lot of new things. by the way, after the trip, i did not return. i called my wife home, and she and her children came to me in rostov by car and we lived there and then went back to kostroma and to plyos, that is, how interesting it was for me to shoot, how interesting i saw that hmm called the family . and we stayed there for another week. it's good actually. this, it seems to me, is one of the problems that in russia, unfortunately, is very specific to russian cuisine. if to compare, that is, with projects of, uh, other

countries of the world, respectively, there you go to a restaurant where they prepare, for example, uh, sushi, rolls. and that is, most likely, they will sit there, the japanese are there, or if it is china , the chinese are there, respectively, on the other side. that is, how would italians cook pasta or pizza? if we go to a restaurant of russian cuisine and invite our local friends there, respectively, they say why let's go somewhere better to eat something interesting, that is, uh , what is actually russian cuisine. yes, because they haven’t eaten yet, we haven’t eaten yet, our people still don’t have pizza, not sushi in moscow , maybe in st. petersburg they already want to eat, but there is a trend to remember some kind of return to the roots. uh, what was used to try some, and the classic and unusual dishes from there can be said of antiquity and again cooked on fire, cooked with the help of some, and there with interesting cooking methods. that is the

same thing now. what is popular in europe there is all fermentation. e dehydration, that is, like a gram such fashionable words, that is, my grandmother commented all her life. yes, that is, only she did not know this, not the return was the dryer, which stood, the sun sushi us. all sorts of vegetables there and everything fermented cabbage and cucumbers and berries and fruits, and now this is a firm - fermentation was called the buzzword and young cooks agree. they ah fermentation, you learn from da foreign books. yes, not the genome, yes, not with my grandmother, and then i always say that there is only one way to make russian cuisine popular in russia. necessary first make yourself popular abroad, and then she will instantly be popular with us here in a week. i had no prophets in my own country. especially in our country. unfortunately, i managed a moment, in my opinion, in the eighteenth year we were in denmark and talked there with klaus mayer, a famous person,

and in restaurant circles, respectively, he said russian if new black, respectively, the growth of the kitchen. new black, that is, there is a hype, that is , there is some kind of certain, probably, uh, demand for something something new. and russian cuisine, it is multifaceted, has not been fully disclosed, that is, our chefs, who went there with the help of all sorts of tour festivals. they performed there. probably still. they can say so a little bit in advance, that is, they gave it a try and uh, since such a lure happened. that is, they want to know this, but the problem here is victor that , frankly speaking, there is no one with us especially to reveal russian cuisine on thieves can be on the fingers. i do not know one maximum of two hands, well, read who is who? could, not what's there to popularize simply to demonstrate it. in my opinion. eh, well,

you need to know that then you need to at least not flip through a couple of books, at least diagonally. so, by the way, about the books. you have written many books. i needed an interesting story that i was invited to france with a tour of my menu to put in a restaurant. and the menu, respectively, so that it would later operate there for 6 months and such an incidental situation happened when they asked me, and you have your own recipe book, which you already they published it with me, well, no matter how it is, i still work on it, but he didn’t release a lot of books from you, i know. uh, i mean, what's it like being both a book writer and a chef and a historian of, well, most of your cookbooks. i wrote before i became a chef, a practicing chef of course. he's so busy that he certainly has time to write. well, practically not. yes, the most important thing about my book of russian cuisine is that i wrote this

three-volume book. and i wrote already being a chef. here, sorry for paphos yes, i am not a person inclined to pathos, but nonetheless. i had this feeling, but if i don't do it now, who else will? well, that's it, no one else will do it. and here are the sixty recipes that i have described dishes there, for some reason, it’s not just some recipe, it ’s all there and stories, but i wanted to convey to someone somehow. uh-huh yes, but, unfortunately, i notice that many chefs are culinary specialists. i know they have my book, yes, well, they didn't leaf through it. here you begin to communicate, talk, and i answer questions. i understand that they here we put it on the shelf and that's it. she is standing there. it's not just about my books. this is any about russian cuisine. well, they looked through the pictures. it seems to me that this is not only in general, in principle, books are now being read. e units. and even those who, that is, buys them

, are simply lazy. i also have a lot of books , and in fact, here i often catch myself thinking, because from er, everything has become easier now. here in the phone, of course, everything is in the tablet somewhere. that is, as if on a computer, too, for a long time, therefore, books paper. at least, i don’t buy it, because there is some kind of chemistry in it, like some kind of, that is, i don’t know, some direct buzz, so to speak, that is, i’m holding a book. i enjoy it, but i understand that it is heavy, that you need to drag it with you somewhere even just now, that is, i had a marketing book there. i gave it to me and downloaded it to myself. at the same moment, i see you in my phone in electronic form. if i also had a book, i understood that it would be easier for me, that is, i have a phone i always carry a book with me. she is already wrinkling. i am like that. let me give it to you just like that, how nice it would be, but i don’t know what my achievements are. and i have a phone too. i'm not the chef behind me. still, they have some kind of notebooks and scribble everything with a pencil, well, it

's probably like this, that is, i call them old believers. but this, probably, is still not an old believer people who, that is, they seem to have. uh, just that same old man is very conservative, yes, in everything in everything. here, well here, uh hmm write on paper already i forgot how, but about russian cuisine. that is, when i traveled through the regions, when i communicate with, uh, people who are not indifferent to fate. eh, respectively russians. uh, dishes of russian products, respectively, in general , russian cuisine, then, uh, they sometimes reproach me for using products from all over the world. i argue this by the fact that i am, in principle, the person who, uh, uses these products. likewise, i use words of foreign origin. and in my own conversation. that is, as it were, respectively. we uh vocabulary is very uh wide and contains a lot, yes. it's the same with the kitchen, that is, as if there are some sauces, there are some

spices. there are some products. i believe that we are in the process, that is, we are developing and, well , no matter how you like it or not, that is, as it were, but you have to use it if you want to be in a trend all over the world. so it was always the same in reality, here we are very fond of, and m-m to talk about the times of tsar pea yes, that's earlier, and when they say, but before everything i say, but when before, one thing before yesterday it was another matter before there, i don't know, before the revolution it was another matter. uh, before peter i. this is all different. before, yes, but even if we use such rude words as before, there used to be much more imported products of russian cuisine even than 100% than now. yes, for the first time in russia, uh, they began to transport all kinds of persian spices, for the first time they brought the best chinese teas, and, well, they always traded in russia and there were always foreign products, they were always cooked in olive oil, now also many. prepare in bulk, not on sunflower oil began to be made

in russia only in the middle of the 19th century, at the end of the 19th century, and before that it was cooked on olive oil, of course, in expensive restaurants, taverns. yes, but nonetheless. uh, that is, there have always been imported products , always under the tsar in ramenskoye this, that is , this is the tsarist era of historical materialism, and then, when everything was chopped off, uh, they began to cook. this is what they came across from what is, and from what could be found and, in the understanding of the modern russian person. here, and the idea of ​​russian cuisine has remained exactly the same as russian cuisine. here is such a poor one, and in it they cook only from what i could wash, what i could find. but this is a certain uh, the set of dishes is very limited. unfortunately, we have to work with you. here is the paradigm of these misconceptions. well, you think, that is, you can distinguish between, that is, russian cuisine and soviet cuisine. of course, of course, soviet

cuisine. she's talking about the restaurant, you and i still work in restaurants. she, of course, well, an order of magnitude poorer than poorer than the kitchen russian. well, actually, there wasn't much. my dad also worked as a chef in a restaurant under the soviet union, respectively, if you want more, i’ll say that he cooked and guess a very specific set. previously , any restaurant you go everywhere, everything was the same. yes, here are fresh cucumbers and tomatoes. it was restaurant food. that is, there are few at home who had them, respectively. it was there some sprats. it was some kind of there, but of course there was fish meat, that is, well, it was all much more modest. and now when the conversation comes about the products that we consume, about the fact that we have these opportunities, of course, i say, we live in a good time. that is, now there is everything, if you have a job, you can work money. you can buy, in principle, everything, that is, and especially in large ones. yes, of course, that is, well, in the regions it is simpler, but nonetheless.

there is also fresh milk. there is milk and dairy products there, that is , look at the chic vitrum sausages, if you still return to this topic of using imported uh products, uh in russian cuisine, then uh. there is another side here. uh-huh, there are, uh , imported products, which uh, well , contradict the understanding of a russian person what is tasty and tasty. and here's the use of these products, here's what i think is completely wrong. uh-huh well for example, well for example, uh hmm and asian all things possible. look, that is, we have the far east , a lot of people live there. as if in vladivostok, i always cry there, that there, of course, people no longer sit down to the table without soy sauce. yes, that is me here recently. so what, is this russian cuisine? well, you can call it regional russian cuisine. well, a bunch of quotes to instruct. well, really, of course, this is not russian cuisine. what to say? well, the baltic, that is, the same thing, kaliningrad is there too, that is, as it were, it has its own specifics. that is, of course,

of course, but look, i think that after all , russian cuisine is still part of a large european cuisine. all this can be argued with such and such, but all the same, this is the understanding of a tasty russian person. and it’s still european. but i had one. e case, when i was in stock and could not find the address of my hotel and ask the person. uh, to a pole who works there, i say to you here in europe, uh, and he says, but in russia it’s not in europe, and i’m such a straight stupor. such. he says, well, you are also europe, i am like that. well, yes, that's why i think that you can use it. um, especially when you have restaurants, when you want to be creative. yes, you can do anything, if you use at least african products, yes , but if you still call this dish russian. well, yes, it must be thought after all in general, yes, that is, well, again. you look , that is, here i am from, uh,

including recipes from your book, and i read and understood that this dish was in this form. now it is difficult to imagine in a restaurant. well, my book in general is home cooking, of course, that is , for example, there is kulaga yes, such a dish that used to be a dessert, respectively, and, uh, rye malt with viburnum. uh, even in the form in which i have prepared it now, uh, but it raises questions from the guests. well, of course, that is, but when i cooked it in the original, never never in they didn’t serve russian kulagu, not in restaurants, not in taverns, and it couldn’t even occur to anyone, this is, uh, burnt rye with. well, it's not a restaurant. yes, any nation has restaurant food. and if the food is homemade, no italian, you must admit, it would not occur to him to cook pizza at home. you can imagine italians who cook pizza at home, that is, in their heads, there are many russians, including, that is. well, how come they don't make pasta and

pizza at home? well, in my opinion, cook, but i don't. no japanese will. uh, house rolls twist agree sounds funny, right? well, what can i say georgians do not cook khinkali at home. why cook? when he came out here you are, please. well, that is, ah. here it is necessary to understand that russian cuisine also has home cooking. and there is a restaurant kitchen interpreted. for example, hodgepodge - this is a purely tavern dish, and a fist - this is not just homemade. this is a rustic homemade dish. it was the only source of sweetness. in fact, there was no save, but it’s crazy for me, dear, to precipitate rye, anyone can, in principle, he’s in the oven. uh, stuck it in and all. moreover, you have a stove, yes. here is a happy one of the few happy owners of a russian stove in a restaurant. but to make a restaurant dish out of kulagi. maybe i'll tell you later. for example, i make kulagi chips. that is how i do it. uh, we also sweeten the rye, uh, and after that

we do it. hmm, after all. you can say so. let's cheer up, add milk chocolate there, uh, respectively, ah. we serve kalina with raspberries with raspberry sauce and it turns out very interesting. uh, the russian taste remains. yes, the russian taste remains. here this rye sweetness is one of the key , uh, here are the tastes on which russian cuisine, in principle, is based not so much in fact. well, here is the taste of this sweetness , which is the aftertaste after eating real rye bread, not the borodino bread that is now sold in stores tinted yes, but rye bread remains in your mouth. here is the sweetness. here is one understanding. what is delicious tasteless for a russian person, but for a japanese this rye, he probably will not understand. yes, and we understand, that is, here, uh, you can use which whatever products. but most importantly, when you

cook, i think it's national food. you have to follow this understanding. and what is deliciously tasteless for a particular, for a particular people? yes, the same thing, when i participated in the competition and the main task was to cook, and not how tasty it is for you , but how tasty it is for the person who sits on the jury, who will evaluate you, because there are 14 people there and all the chefs of their restaurants oni, the presidents of the bakindor association of their respective countries, respectively, well, they really understand food, but they have it for someone it's africa for someone it's asia for someone europe for someone america , respectively, and they all have different tastes , i want to say that victor ah participant of the prestigious shilo competition of the culinary world, and bakyur and very uh, he performed well. by the way, yes, in fact, for the first time we went through the european selection and took thirteenth place in the final. and it kind of was such

a breakthrough since we were 13 years before. in principle, they didn’t participate there, in general , after you returned, you were in my restaurant for came for dinner. i remember with some kind of burning eyes. yes, it uh whipped, yes, in fact, that is, of course , that is, as if all these events, all competitions , all the festivals in which we participate, which are also now, that is, they are held in russia, this is necessary for every chef. this is a certain way out of the comfort zone in the competition, you need to participate in order to change a little. e your, as it were , your usual life, your usual life, as you come to work, you do the same thing the same thing. you cook the food, you work , you communicate with the staff. but when you are at the competition, you are the staff and you, uh, he must show himself specifically, that is, not just in the team. but here you are, practically, one can say, and please, how would you like these products for you. let's cook, that is, many chefs don't cook it already. well, that

is, it's also a big problem that you actually come. in europe, to a restaurant when you have 10 restaurants you are the chef brand of 10 restaurants, but it happens that these restaurants are still in different cities in different countries, yes , you spend more time on the plane than in the kitchen. yes? you are a taxi driver or a tourist, like restaurants. here, too, when you go to different places for astronomical number five and you have to really cook yourself. and this is where it matters. that is, too, that is, after all, do not forget. eh, these are the processes, of course , the new menu is developing. only me, but in the process, that is, as if cooking, you can still say return to basics. i love her scoundrel very much, i feel the heart, i will of good. stand up gromov your father pyotr

danilovich gromov could kill. so your father stabbed my father and mother, so it turns out. am i to you that handrail killer? from monday on the first for

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