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Understanding 9/11tv Pro Uyut 1TV September 24, 2023 11:05am-12:01pm MSK
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this is where i became the professional athlete that i am now in this park. as a child, the future olympic medalist honed his skills on steep ski slopes, but today i was invited to ride one of the world's longest rides , the rotdelbahn. kolya, what kind of beast is this rydelband, what a mixture, and american mountains and bobsleigh i should already start a fighter, of course, just let's go, let's go to the lion company. that's cool. i wait for me. nikolai is in the lead. oh
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not bad hoba the speed is so high that my eyes started to water. cool thing. it was cool. thank you.
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what can i say in parting, krasnoyarsk residents are lucky. they live in one of the most beautiful places in the country, if not the world. and these people themselves are wonderful. siberians are very hospitable people. level of education and level of culture. well, in terms of the fact that a little bit closed does not open up right away and and if you communicate closely with them, then it is very pleasant, and such uh plush nice people, well, a hardworking person, reliable modern. we want to overtake novosibirsk. we'll be there again twist. people are very kind, helpful and smiling. well, basically, like me.
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there is a legend that somewhere here in the dungeons of the krasnoyarsk territory is hidden the entrance to a mythical country like shambhala, where there is no sorrow, and some enthusiasts do not lose hope of finding it. but why is the krasnoyarsk region itself a treasure, and here on the banks of the yenisei live intelligent, kind and hardworking people who make not only their home, but the whole world better; it was their life. my name is evgeniy krivtsov, see you on the first
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evgeniy very haute cuisine i am evgeniy kozybov the chef of the satern restaurant, as well as the concept chef tratore 540 welcome to krasnaya polyana evgeniy started his career in kaliningrad but then decided that the black sea is better than the baltic sea from 2020 he constantly lives in sochi in my kitchen very there are many french classic recipes in my version, for example, eclair, where instead of sweet cream. we use pate and cloves with the addition of black currants and compressed cucumber. evgeny is one of
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the five best chefs in the south of russia according to version of the national restaurant award. waite hit 2021 chef's breakfast award winner 21 & 22 it is generally accepted that the most delicious food is prepared in a good mood. and we are always in a good mood because our restaurants are in a stunning location. altitude 960 above sea level, mountains in the air , speaker of prestigious gastronomic events gastritis and feast evgeniy kozuumov is the best among the best in this is yours. i 'm going with my friend and super chef andrey gryazev, nalchik cherkessk we 're leaving. andrey dirt is a culinary star,
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sochi i am andrey gryzyn, brand chef of the fettuccine and ram restaurants, and today i will introduce you to modern black sea cuisine andrey is a native of the krasnodar region, he knows local products well, he is proud that he understands the mentality of the southerners better than anyone else, modern black sea cuisine is a mixture of traditions and cultures of peoples who live in sochi, so we use the local product and their specialties to the maximum andrey is an annual speaker at the chef forum, chef's breakfast, his roman ram project is recognized as the best regional restaurant russia in 2016 and 2022, and ranks thirtieth in the all-russian ranking . now i will prepare a signature dish - these are lamb tongues in a sweet tomato glaze with the addition of mint, baked eggplants and decorate everything with umam, this is cilantro and aromatic
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smoked with such recipes in 2022 mud. included in the short list of the best in vyuga russia according to the uetu award and my secret is simple: in order to competently mix a dish at the birth of the caucasus, you need to know their cuisine well , your knowledge of the black sea mud products is willingly shared with participants in prestigious culinary forums and visitors to his restaurant chef mud. poseidon of black sea cuisine. zhenya has already been waiting for me and i am sure that this will be an unforgettable gastronomic adventure ahead. the shifs have already visited karachay-cherkessia this week. they want to discover the neighboring republic of kabardino-balkaria. well, we are going from cherkessk to nalchik. what will happen in nalchik? what do you think, but i don’t know, in fact, it’s very interesting what awaits us; it adds more of this, you know, extreme, and curiosity about
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this region. have you ever been to elbrus no zhenya has never been on it, you’re afraid of heights, no heights. i'm not afraid. i have such a small dream. you know, to climb to the top by going 100 meters above elbrus , it seems to me that you will already have the feeling that you are standing at the foot. this is the great mountain. so let's go. left just a little bit. wow, kabardino-balkaria is a small republic. in the very south of our country, on its seal and flag there are stylized images of a mountain. elbrus is a mountain, the main attraction of kabardino-balkaria , famous all over the world, but also the capital republic, the city of nalchik is highly recommended for visiting. i am very glad to welcome you. in the very center of kabardino-balkaria, in general we have a republic, amazingly , approximately 860,000 people live in kabardino-balkaria. at the same time, we have three
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state languages, kabardian balkar and russian, but at the same time , about 110 different nationalities live in our republic. can you imagine the entire caucasus living here? boy is the capital of kabardino-balkaria and, of course, it is an all-russian resort city. resort history the city of nalchik begins in 1886. in that year, ekaterina petrovna dolinskaya, a socialite, came here, she built a small dacha and began inviting people from pyatigorsk and kislovodsk then on horseback or in a phaeton. this journey lasted from 8 to 12 hours, that is, the culture of a water society already existed in kislovodsk. you and i are in a fortress, nalchik, that is, the history of nalchik itself begins as a military fortification.
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these were once powder magazines, where there were barracks for soldiers, and right now we we walk among the alley of blue spruces and the blue spruce is a symbol for the city of nalchik. giving. is this canadian spruce? yes , it really is canadian and during tsarist times this tree was brought to russia from overseas. and such a baby could cost 100 gold rubles, can you imagine, but after the socialist revolution there was really a cry among smart, educated people who would learn to grow this beauty on their own, and in russia they learned to do this. guys, we are in a very important place. this is the visiting card of the city of nalchik this is a restaurant complex that was being built. it's like a big etna village. the cuisine of the kabardians, the cuisine
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of the balkars and their culture should have been presented here, but today everyone knows. this is a beautiful building in the form of the bogatyr’s head and a mighty hand, bringing fire to people. he truly is a symbol of the victory of good over evil. he returned fire to people. he, by the way, is our own caucasian prometheus, his name has been since the term. he is the son of a stone. we will definitely go and try the national cuisine. we invite you to our food stall. with pleasure i'll come. thank you very much for the invitation. dating back to soviet times, the restaurant has become the calling card of nalchik, firstly, thanks to its unusual architecture. secondly, this restaurant is one of the highest in russia , inside the restaurant an unforgettable adventure awaits - a journey deep into the culinary history of kabardino-balkaria. this is our first translation. not there. it is interesting because
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it is only available once a year. here we are preparing eid al-adha, and in 40 days in every home they will be preparing and serving it. this is dried meat, this is what is on kuram bayram they leave it to dry and keep it for these 40 days to put it here for the first time i tried such a soup for me it’s generally a novelty, it combines meat and milk, a very unusual soup, but at the same time very interesting, it seems to me, why that is, dried beef, because it gives a more concentrated taste to this soup and it turns out more rich and bright, since this is our first time in nalchik, we are very interested in local specialists. what to pay attention to kabardian smoked cheese spices thyme, this varies in every family to be honest, they prefer lamb. now they are serving you lamb, love,
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wait, it’s called pasta. we serve it instead of bread. this is dried millet. no, i thaw it a little so that it’s soft and then we can taste it and serve it with a knot. i tried it like crazy. it tastes great to me. but i still want simple bread, flatbread, so that i can sit and enjoy it. zhirom, despite the fact that this is a very simple authentic dish, it is very tasty , the concentrated taste of meat, pasta, all this smoothes the fried onion and adds its piquancy to desserts. i love it reminiscent of brushwood, but i miss some kind of sauce, or homemade sour cream. zhen you noticed. yes , all the food is so filling and dense. yes, but at the same
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time, when we were walking around the city. i didn't notice a single person. yes what is the secret in the mountain air and the fact that we have natural products moving here is an illusion. thanks for the treat. and thank you for cleaning up your traditions, your reviews were rammed. thank you very much. thank you very much, we will move on. but, no matter how interesting there was, the city of nalchik for any tourist, it still draws you to the mountains in kabardino-balkaria, there’s no escape from elbrus, and to get a better look at it you can use the cable car, the second highest in europe margarita good afternoon my name is evgeniy, hello, margarita and andrey finally you came to
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us in kabardino-balkaria. and here you will see today the symbol of our republic - this is the highest point of the caucasus of russia and the entire european continent, elbrus is located here, its height is 5,600. very beautiful. the landscapes are incredible, guys. i read that elbrus is a volcano . elbrus is considered a dormant volcano and is about 2 million years old, and at the same time it is the youngest volcano in years. yes, young, yes. now you and i are at an altitude of 3000. and now you will see behind us. these are such unusual martian landscapes. please note this is all solidified lava and magma from the top of elbrus. and by the way, there is evidence that its last eruption was about 5,000 years ago. well, now we will rise even higher; this is a station called
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world 3 1/2 thousand, how do you breathe? how do you feel, your head and breathing are very difficult, so we will definitely have a little air-conditioning now. we will take you for a walk to acclimatize. how long does it usually take before climbing? climbing in principle, such an expedition takes about a week. they usually go out at night, so that they can reach the top before lunch. this is rising from the south. the so-called easiest and most accessible. what other routes are there, the so-called routes of the ascent of the west from east from the north but this is exactly from the south, where we are now. in winter, someone conquers this mountain, and in winter, climbing is technically very difficult, so in winter such cases are rare. this is very difficult for the majority of climbers. they come to the extremities of this climbing in the summer
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, a lot of climbers come from russia abroad, by the way, our republic of kabardino-balkaria, where are we located? this is the most high-mountainous republic of the entire north caucasus. therefore , kabardino-balkaria, sometimes called the small himalayas, andrey, well, somehow caught his breath acclimatized. yes, zhenya, i’ve already returned to normal a little. i think we can move on now. now we are climbing even higher to the station, large mountains. this is the highest cable car in russia at an altitude of 3.847 and i go up there. you can also ride us on snowmobiles to go much higher and i hope that they will just, of course, open up to you that you will see him today, the weather here is changeable. so, of course, i wish you good luck. thanks a lot. andrey let's go thank you the chefs are going up to the upper station of the cable car. here on the slopes of elbrus it is possible to rent snowmobiles. this
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allows you to see all the beauties of elbrus in one guy's day. hello hello guys. take it for a ride. go. let's go see where we were driving me from. i'm
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so sentimental. i say, i would never have believed that i would ever be on elbrus, look, the clouds just parted. it's a blast, you are simply unrealistic, thank you for opening up to us. the most incomprehensible thing in this world
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is that it is comprehensible to the ardent desire to see the true and most complete picture. this is the reason for a person’s desire for new knowledge. and if you collect all the available facts, then you can explain any phenomenon in the universe, and on the path to understanding the world it is very important to continue asking questions and finding answers to them. as they have been doing for many years in the intellectual club. what where when watch the autumn series of games after the vremya program and always on one tv.ru. children love toast very much, and in jim, mahey, there are a lot of pieces of fruit and berries, jemahey makes the dough tastier
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his ingenuity. 60 m is a cascade of small waterfalls and jets that fall from high ledges and form rainbow clouds of water dust. the chegem gorge itself is also picturesque. and having lunch with such a view is the dream of any tourist and even a star chef, especially since there is an opportunity to master the recipes of local cuisine . today we will prepare a business card, kabardino-balkaria is balkar khachachin.
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we were in karachay-cherkessia, how do your khachins differ from their cooking methods? they are often fried in oil rather than in a dry frying pan. ours is yeast-free. dough. they come with a yeast and kefir base and sizes, of course, well, nothing tastes necessarily salt, water and flour, a little vegetable oil for softness, a prerequisite is that khachins are prepared without gloves. yeah, we have the classic filling. these are potatoes with cheese. there is 30 g of dough and 150 g of filling, take the dough vein and on the sleeve with flour together. i will also make a ball. look at this life hack : we started filling the dough. i leave the dough for a couple of minutes to get married with the filling, take it and roll it out slowly while our frying pan is heating up, and the frying pan should be hot. yes, if the frying pan is not hot. it will dry , it’s tough, andrey rolled you out faster than then
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my next head is very frying. come on, if i want to give a crust on both sides and in the end such a ball rises here, then it’s ready, how he rose all this oil. let's help. look what mine is. well, we learn a little from mistakes. it seems to me that i should probably shoot it already. shoot, shoot. yes, it's my turn. incredibly delicious, very tender dough, delicious filling, you have the best khychin. thank you for showing me your signature recipe, well done , you are doing great. happened. it feels like you were born in the chegem gorge and have been using your hands since birth. but the wonders
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of kabardino-balkaria do not end there. the surroundings of mount elbrus, a unique mountain active recreation center of the north caucasus the ferry near the village of el-tyuby is located at an altitude of one and a half thousand meters. here you can engage in various extreme sports, including paragliding. hello evgeniy vladimir for the first time. first time. please listen to all my instructions and strictly follow all my instructions. i will go to my instructor. come on, come on, and i 'll wait for you downstairs. what will be ready now, yes, let's go? until
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the moment zhenya flew, there was no irritation at all; now my knees are shaking a little. let's go, this is something incredible. feeling of complete freedom my look what they are sweating. very good, it didn’t even hurt when we landed. thank
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you very much. opachki yes, there is a wide variety of entertainment in kabardino-balkaria. now it's time to find out. is there the same variety of products in local markets? andrey, well, have we finally decided what you’re going to cook at the market? no, zhenya is undecided. i'll see what 's here and build on that. and i'll probably make dessert. and i think
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we need to make lemonade again. let's just make it out of melon this time. give it to me let's mix it up. let's try me. yes, yes, super let's go. let's start, probably, with berries. good morning. i would like to buy raspberries from you. i want to know what to ask you about, i will prepare a dessert of lacunas, which is better to make with milk or sour cream. and if i do it on aina, even better. great, then i’ll go get some ayran and i’ll also take some reagan from you. okay, i’ll treat you, i love markets like this. thanks a lot. i’ll probably cook beef, after all, we’ll make a national dish. this is your smoked beef. yes, come on, i'll take it
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. now we need to find meat. we'll take this one cut it is pink in color. the fat is light, you can immediately see that it is a calf. i will need uh, about 3 kg. thank you. so tnank you. have a good day. give me a bottle of airan. i see you have sour cream, yes, sour cream. come on, i need half a kilogram and i see again, give me ten. there are no seeds, which we are used to anyway. yes, yes, unusual, very tasty. give me
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this box of halva, this is the first time i’ve ever seen a yellow one and it doesn’t really smell like anything. i need new potatoes, about 140 pieces. i need to be able to count. yes, well , new potatoes will have a denser texture, since they haven’t picked yet. so much starch that it falls apart like old potatoes. and this is what i need: 2 kg of onions and a kilogram of carrots, it doesn’t matter, i’ll chop and stew. i need this for lefty yes, a carrot. it’s better for me to take a young one or old carrots won’t be suitable for my face. no, i forgot to take almost all the garlic. come on,
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i’ll try to choose a good melon and meet you in the kitchen. come on, let the chefs make the preparations in the restaurant. otherwise, of course, you definitely need to have dinner here. after all, the restaurant offers very refined cuisine; it specializes in original dishes from europe and the caucasus. shevchenko . greetings, i invite you to the table. this is our local trout. we seasoned it with a sauce based on lime juice, kimchi sauce, olive oil , sesame oil and soy sauce and parsley oil. we added it on top for acidity instead of lemon or something. we added seasonal blackberries for spices and pepper on top for the salamanders. slightly baked so that you have the taste of meat and roasted. it turns out there is a mix: you take local products and european ones. yes, i worked in italy and apply my knowledge. look at the plate here now, mine is already
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empty, which means it’s very tasty. it's very nice. i would like to know some other bun, so you know, cut it all out for you like andrey, the pure taste of trout , a little bit of asia, the sauce does its job. dear friends especially for you. it's just exclusive. i tortured my supplier into making it out of lamb. potter house straight explained, yes, how to do it? yes, look , we marinated it like a shish kebab of meat. there we have tomatoes, grated onions and sour cream, salt, pepper and rosemary. here we call it pasta for sleep. it is prepared either from millet or from corn, but for you we cooked it with milk from chicken broth, and added homemade sour cream and lemon juice, well, as if to surprise you, on top is the zest of a lemon. we have two sauces : barbecue sauce made from apples. ketchup is cane sugar, that is, clear a for color. well, tonic doesn't even have a taste and
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carrots on top. we baked it straight, but we grated the coal and topped it with our hands. chef, this is the most delicious lamb i've ever tasted. yes , incredibly tasty pasta with lemon zest. just surprised. so surprised by the barbecue, the notes of smoke give a special piquancy to this dish, it’s very tasty, friends. i wanted to surprise you with an elf, well, not the classic one. here, uh, we make waffle dough. this is cream cheese. we also make lemon curt. well, we gel it, as if with agar, so that it is so dense, you can already taste it sour. yes, and seasonal berries. u we're running out of tar here, but for you i decided to pick up a very cool dessert. such a light summer play of textures: fresh berries, crispy, waffle, creamy, very balanced. everything is delicious. he's not a cloying
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respect for you, really. thank you very much , just one request. we would like to make some preparations for you in the kitchen, what do you think? yes , then we’ll change clothes in the kitchen. let's go, let's go. andrey, well, finally we’re in the kitchen . we’re already itching to cook something, i’ll cook stewed beef with vegetables with smoked beef with a lot of spices and boiled potatoes, and i will prepare a lakum dessert, but i will prepare it stuffed. i'll start preparing the dough for the delicacies. i added ayran to the flour, then salt, sugar, yeast and soda, be sure to quench it. and i add two eggs, everything and begin to gently mix the blades. i'll take our
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beef and cut it into large pieces. we salt everything. it's abundant. i lightly peppered the meat and added dried pepper fillets. now i’ll sprinkle it all generously with smoked paprika and add a little adjika. now let's go mix it all up. we take our young potatoes i’ll boil the potatoes right in the skins, and tomorrow i’ll fry them in a truck until golden brown and crispy, and i’ll add a little fresh garlic dill to it. and it will be something incredible. my mouth was already watering when he said homemade sour cream at the market. look. i took the fattest sour cream. right here, where the spoon is, and it’s less fatty, so that the cream will be more airy, i’ll add halva, then i’ll take the cream, beat it all in and mix it and you’ll get an airy cream with the taste of halva. if there is not enough sweetness, then i'll add sugar. my meat was almost
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fried until golden brown. i 'll add butter to it now. and i will fry our vegetables in this oil. first, let's fry the carrots, then add the onions and garlic, when they start to fry, they will begin to give up their sugars to caramelize, and they will be sweeter. we've got such a homogeneous mass, but for airiness i don't have enough cream. now i’ll take 200 grams of cream and beat it to good peaks. my vegetables are ready, the potatoes are already cooked. i'm now i’ll put the meat and vegetables in vacuum bags, and that’s it. i will put this in a heat bath overnight at 85° to preserve the maximum flavor of the meat and vegetables in the cream. i whipped them up and will start adding them to our cream and sour cream and halva and mix them gently andrey , then i will go to a pastry chef course. after such a movement, this is a separate art. in
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fact, there are a lot of chefs who don't. dessert yes, they only give an idea. here we are with andrey andrey well, go try my cream. well, for the first time, how great. great. yes, then my cream is ready. i have everything is ready potatoes i have cooked meat. i now leave the brine to cook overnight. i'll do it on the truck tomorrow. so we managed to do everything, we are handsome, i suggest you relax before the final. come on, it's our birthday, we've prepared something big. in september. we are doubling all online lottery winnings from the first of october. no, the dream circulation is it a super prize from 200 million tickets at the post office go nalota.ru the best, when the burgers are twice as big. it's so delicious and the right sauce is important. i recommend ketchup makeev three chords, watch after the evening news at the bigfest,
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hello hello, these are our thermal springs. i’m going to balkaria, as it is translated as the valley of partridges, it didn’t work out that we discovered normal springs here - this is the best place where you can come with your family and children, relax, eat what we need, kazbek tell us. what kind of water is here? here dmitry the water turns out to be about 45 pools water it that is, it’s not just water, it it is mined somewhere 3,000 m from under the earth athermally. it just rises on its own, and we take it out, they say, fill our pools, we’ll definitely try everything fucking. thanks a lot. well, send everyone to change clothes and be sure to try well. ready hot hot hot
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i’m just like when i was a child, the woman was sowing peas and told you two. let's go on the count of three, let's be quiet, quiet. listen, well, for about 20 minutes you can come to an agreement to the point of cancer, in general, just let’s get ready in the cold. let's do it once or twice. no. listen, you've rejuvenated like a little humpbacked horse. just. all that remains is to go to the finale ready.
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rejuvenated and recharged with energy, the chefs are ready for the tests in the morning, and the battle will soon begin beautifully. let's start filling our latumoe while i fry the potatoes. andrey how is your process going? i'm doing great. i've already collected. yes, now it’s already the 25th portion and i’ve almost made it. wow. you’re just a magician. come on, it
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was great. my legs started dancing on their own. although i can't dance. it was so amazing, guys. thank you very much. i will prepare a dessert for you today, which called at the peak. elbrus it will be with cream from homemade sour cream and homemade halva, with sweet meringue on top. we will sprinkle all this with grated brazil nuts, tarragon and berries. wow, i was very impressed by your people, your sparkling eyes and your wide soul. i cooked beef and served it with potatoes and brine, and i called this dish family traditions. well, you are ready and get in
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line. what have you arranged for us? it was amazing. thank you very much, you filled me with energy and emotions. you have charged us. now we you should be charged. hold on, hold on to the lemonade dessert. bon appetit is here. thanks for helping. i'll marry you with a fatty dessert. there you should definitely try it and it’s hot andrey bon appetit. and the sound of the dishes, i prefer family traditions, like potatoes and meat. there, the soft ones fit together very well, and the meat just hmm melts in your mouth. in general, i really like sweets myself. and i really liked the cream that
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’s inside, it’s very tender in the world, i ’ve never had such a taste of meat in my life, i would like it it’s just, well, all my life, probably, it was just something at the highest level. hello , welcome to you for a moment, i really wanted to try. thank you very much. now try ours that we have prepared. bon appetit, come in. finally. you came with your whole family. well, we are ready to be surprised, of course. bon appetit. hello two i still just can’t heart. by the way, why don’t i want to go with your khachas? thank you. bon appetit. i tried the regular one, but everyday it’s not like that. but
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you can feel this exclusive nut wonderful fruit, very tasty combination of stewed meat with brine and potatoes , unsalted and not peppered and very balanced, a very wonderful stand-alone dish, when nalchik arrives the first association is immediate. when you see the mountains, you immediately remember elbrus. and this is a dessert, really great. i conveyed his view of, let's say, the top. you are god, the beef is tender , melts in your mouth, you added spices there, they play right, this is very well smoked beef. it was just andryukh, you're handsome. thank you zheka i can’t tear myself away from it your donut's sweet meringue is such a neutral, balanced cream. if i were to vote, i would vote for meat, and i would vote for
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ten. handsome guys, your variation of deliciousness is very cool, the meat is very interesting. almost like my grandmother's. i would like to note your execution of the modernity of our national dish. it turned out to be a very cool variation of deliciousness, very light whipped fruit cream, thank you very much, very nice. it’s very nice to have such a tidbit in your life. i've never eaten something that's really worth it. thank you very much i. a real man, right. well, how do you like our dishes? i really liked the dessert. andrey, you actually surprised me in one plate with both potatoes and brine and the meat was tender and delicious , because you don’t serve brine with such a dish. usually it is served with boiled meat, yes, but i decided to experiment very well.
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well done, the experiment was a success. and then we are waiting for your votes: you guys are great. well done, the meat turned out great. thanks a lot. thank you. thanks a lot. vote unusual presentation of delicacy, thank you very much. all i liked it, but i want to vote for meat. here in the caucasus, people love meat, but sometimes you want sweets and this combination of sweets, it was just perfect, so i’m for the peak of elbrus thank you thank you very much. thank you. well, zhen, it’s time to sum it up , let’s go and count it. come on, you're mine, and i'm yours , come on. andrey 19 votes evgeny 18 votes
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zhenya handsome andrey in this region loves meat more and there are more family traditions here. thank you very much for your warm welcome for your culture for your beautiful places for your mountains for the people for your family traditions, but it’s time for us to return home see you soon, because we will definitely be back for sure. it was strange to expect that in nalchik a dish called family traditions would lose, so it won one by one according to the results of andrei evgeniy’s caucasian trip. tsy it’s just such a drive, and we managed to surprise our guests with some
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new idea. wherever we went, we were invited to visit, treated to national dishes and fed deliciously. let's put on the coat of arms already. nalchik let's go home. come on, i ask you to drive, as always, yes hello time news on the first we will tell you about the most important events right now shock work on the ground and virtual virtuoso maneuvers in the sky , enemy tanks with howitzers were broken by an accurate hit and armored vehicles were destroyed by our crews from the air.
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