[000:00:00;00] speeches and will even forget the words from surprise, for the star participants the partner in the duet is also a surprise, singing with someone in a duet when you don’t know who you’re singing with is, in principle, a priori exciting, a real adventure, the sound is completely live, i mean not only vocals, but also an orchestra, 64 bright duets await us , in which the participants will try to sing larisa donena, philip kerkhorov, vladimir presnyakov, anita tsoi, which of the performers will force peter dranga to take up the accordion, during which. entry on slow larisa guzeeva will agree to dance, and that will cause so many emotions in nadezhda mikhalkova, and now i’m a finger, and to make it even more interesting to watch, try to guess which of the participants will sleep better than the stars, get prizes, you can play on tvs with the hbbbtv function, in the interactive player on the website of the first channel or in the first application, you just need to log in using your phone number during the broadcast, who knows, maybe next time

you’ll try to sing the star. olga pavalova maria emelyanova, veronica ilvuchenko and christina niznano, channel one. so, don’t miss the musical super show, sing the star, today at 19, immediately after the evening news. well, now the chefs on wheels program, today and shkorala, enjoy watching. sergey galtsev, the best connoisseur of spanish cuisine in st. petersburg. dear friends, my name is sergey galtsfer, brand chef of the

juan cantina hispaniola restaurant and restaurant. sergey studied with famous masters havan chong, nicholas lambert and mateo guida. the recipe for his success is simple, a lot of manual labor and authentic spanish oven. we are building our concept around an open fire, we are talking about something simple, but at the same time bright, bright tastes , bright colors, spain and mexico itself, it is about something homey, family in 2023, sergey became the winner of the soushef competition organized by cool... russian airline, now business class passengers enjoy his culinary sets, here we cook farm chicken, served with five toppings, also with chimi-churi sauce, i tried chicken somewhere, of course, the fourth table, yes, in may of this year, sergey became a participant in the collaboration fest, his spanish dinner was able

to surprise sophisticated sochen gourmets. we have positions that are completely unsuitable for either spain or mexico , they are simply delicious, our guests really like them, for example, scallops with mashed potatoes and burbland truffle sauce, sergey galtsev, bright flavors, bright colors, anton isakov, culinary guru and tv star, i'm anton isakov, brand chef and co-owner of bestro labiga pizza and pasta. andya. anton was born in st. petersburg and began his career as a ship's cook, but the world's oceans were too small for him, and now he is a famous restaurateur, a real philosopher of gastronomy. bestro is a restaurant with minimal wages. we have a very cool design, we have craft coffee, which is roasted for us in sochi. we have decent food, each dish has its own idea, we

are very pleased. at the 2018 fifa world cup, anton fed the stars of world football, at the 2012 economic forum he ensured that the kitchen was running for the highest-ranking officials, but arrogance is alien to him, a feature of our ponokot the thing is that this plate is cooled to -40°, we pour it in liquid form right in front of the guest, in a minute it hardens, it becomes like that same panna cotta. and the finger goes up, says that it is very tasty, performed in paris at the omnivore world festival, represented russia at the russian cuisine week in estonia, regularly participates in madrid fusion, where chefs from all over the world present new gastronomic techniques, anton isakov, very delicious, i’m going on this trip with my friend and colleague, sergei hals, and karla is waiting for us,

look, it will be cool. chefs on wheels have already been to kazan, now they are traveling to the northwest, to yoshkorala. seryozha, that’s what you know, i’m completely screwed, i don’t know anything at all about mori cuisine. what will be new, we are coming now, very cool forests, in general, very beautiful , i think there are a lot of berries here, 100%, just like your confectionery in general, as the italians would say, goo-goo-goo- kozi, that is, so-so, our whole life as a cook is a challenge, so i suggest you make a dessert, it seems like no one has ever done this in the program did, this will be interesting, we’re driving yoshkala, yosh karala, the capital of maria l. the republic is adjacent to tatarstan when. these lands were part of the kazan khanate, but they are inhabited by a very special people - the morians. they belong to the finno-ugric group, which also includes finns and hungarians. the city was founded in the 16th century, but is most

famous for its novodel, an unusual center in which replicas of european landmarks were built. seryoga, what beauty? finally we got there, we are somewhere in europe, it seems to me, between moscow, venice. bryugi, something like that, what a crowd of tourists there is, there is definitely something interesting there, we should go there, the people gathered on the patriarchal square for a reason, the bells will start ringing any minute, and to the singing of the male choir of the sretensky monastery, figures of jesus christ appear and the twelve apostles. this scene of the lord entering jerusalem, the height of the bronze figures is a meter, representation. 8 minutes is repeated every 3 hours, but the building itself on which the figures are installed is a copy of

the sheremetyev castle, in general, in all wonders yoshkaly without an experienced guide it’s impossible to figure out why this city is called that way, ezhkorla, translated from mari means red city, yoshkin cat turns out to be a red cat, why red cat, ezhkorolinsky cat, pay attention to what a wonderful thing it opens here, one of the translation options is shallow and it’s slow-moving, there’s just a building here, as if we were in europe, yes , they really call it that, sometimes it ’s a small europe or europe in the center of russia, we just passed the trouser embankment, it was built in the european style. bruges, which, by the way, is considered one of the most beautiful cities in europe. by the way, there are a lot of tourists. there are a lot of tourists, yes, especially recently, because our city is now recognized. and we will also show your

city from a gastronomic point of view. great. what was here before? the city beach, the place was called sands, some of it was in such a dilapidated state, small islands, but they were not improved. when all this construction began, consider that nothing was destroyed. for ice water palaces. now we are in one of the most beautiful squares of our city. the square has a double name, the square of the republic and the square of the blessed virgin mary. our republic and the republic’s desire for spirituality were combined in one name. was it saved by blood? no, this is the annunciation cathedral. you can indeed find architectural analogues, yes, this is the savior on spilled blood, this is the cathedral. the blessed church was built in the russian style, bells appeared in 2013, crosses were already unloaded in the fourteenth, patriarch kiril came to us in the sixteenth,

who read out the patriarchal decree that the main cathedral of the city is now located here, i was stunned, thank you very much for the tour , the city greeted me wonderfully, in my opinion the beginning was good, wonderful, in a few hours, the bosses managed to see... a lot of sights, but they are waiting one more surprise, past all these gingerbread houses, towers, castles, you can sail along the river, but not on a boat, it’s too banal for an yoshkala, on a boat, interesting, moriya cuisine is also full of surprises, bone, you were born here, yes, i born here, what the locals prefer from food, myself what do you eat, what do you like more, more meat, pork, beef, chicken, but what about... sweets include some sweet breads, rolls, more chocolate, of course, chocolate, fish is here, yes, of course there is, what, there is pike, there are bream, perch, well, all the river fish, there are even crayfish, bone , in venice there is a gandola and there are correspondingly

gandoliers, we are practically in venice, but we have a boat, what do you call it, one might say, a ladolier, landarier, we even had a fight, yes, come on, antokh, do you have it? u feel, well that's it, now it turns out that we are cooks on a boat, not on wheels. now it’s time to learn local recipes in practice, the mori restaurant serves the main dishes of mori cuisine, hello chef, you’ve already given us something beautiful here, of course, i ’ve been waiting for you for so long that the soup is probably already cold. basically, all dishes are cooked in the oven, just like this oven soup, that is, first we fry the meat, then we stew the vegetables and it simmers for more than 12 hours, you have white here. mushrooms, potatoes, very tasty,

there are no mushrooms there, they weren’t mushrooms, what are they? this is pork tenderloin that has been cooked and therefore acquired this color, hmm, this is a good rich soup, just perfectly cooked, brought to taste, i like everything about it, served with sour cream, our sour cream is rustic, it is very fatty, not the fat content that you can buy in the store, it’s very tasty, tell us, chef, what are the general features of the national cuisine, yours, everything usually goes bland. that is, salty is basically just soup, you don’t serve salt on the table at all, it turns out that salt is not served on the table, but why, what is this connected with, the fact that we did not have access to salt, i heard that even potatoes appeared not so long ago, in principle, in morian cuisine, yes, beets, pumpkin, everything that could be found in forest, mushrooms, for example, our next dish from the oven is a three-layer pancake, kaman melna, it is prepared on yeast-free dough, initially it comes. the layer of dough is sweet, coated with semolina, the whole thing

is baked, colored, then coated with friendship porridge, what is this? friendship porridge is a mixture of cereals, oatmeal, wheat, barley, seryozh, if they asked you, sour, this is bitter, what is it, neutral, it seems to me, a little salty with honey in combination, salty, sweet and you cook it as you want, you want, you fill this blandness with sour cream, honey, complement it, it’s delicious to me, good... interesting, well, in general, this is a cool thing, this is our signature dessert koloboki, oops, this is yeast dough rolled into a ball and boiled in honey, it crunches so cool, it looks like famous st. petersburg donuts, the dough itself, but that honey , you will need to cook something with honey, this is 100%, chef, thank you very much, mari cuisine, it ’s delicious, i understand, you’re using the oven correctly, it’s very cool, the soup is great. in general, we invite you to the food truck, we will soon be making something very tasty, we don’t know

what exactly yet, we will study now, but in any case, you have already suggested a lot to us, be sure to come to us, thank you, i i’ll definitely come, the age of kings has its own kremlin, tsarevok kakshaisky, this is also a remake, but built on the site of an ancient wooden fortress, good afternoon, kind, greetings, i’m anton, sergey, evgeny, i’ll show you how... the first inhabitants of our city looked, that’s exactly what they looked like, the first inhabitants of the city, they built it, were the archers, whom the tsar sent here, so if you and i were at the end of the 16th, in the 17th century, then you and i would now be walking along the market square, that is, here, where you entered, there was a wall , that’s where you and i are going, there was just a fortress, it was the same size as our modern kremal, that is, here before there was a market, and what they sold at the market, since the locals lived by agriculture,

they grew hops, hunted local animals, why do we have elk on our coat of arms , because there were a lot of elk around the city, they were engaged in gathering, of course, they traded in timber, so everything could be found here, but what did they eat? they ate meat, and fish, they ate game in general or are eating it now, well, of course, they eat game, they used to actively hunt it, the same duck, the same elk were actively hunted for food... of which they even wore military, winter uniforms they were sewing for a soldier, but he’s not hot now in this, no, zipun, it’s quite light, and the hat, and the hat, is a wolf, nekhovaya, this is a wolf, you can touch it, yes please, you can even try it on, but can i look at this, what is it called correctly, it’s called a berdysh, this is a combat... axe, it was used for

hand-to-hand combat, this is a complete set of weapons you, and a hatchet, and this is actually a small set, you will be more interested in a cooking knife, oh, people always carried it with them, that is , they used it for all sorts of household needs, so look, it’s so thick, in our kitchen, you know, as they say, what a knife, such a cook, on the territory of the kremlin you can listen to national mori music. what's the name of this thing? a drum is just a drum, that's the morian bagpipe. what is the thing made of? this is a cow's bladder. wow. the mori people love to dance for a long time, so they came up with a tank to make the music last forever. what is this? and this is a very interesting instrument,

it’s called a maiden trumpet, right? no, but how, let's try. yes, a gift for you, and a gift for you too, wow. thank you, this is a musical instrument, yes, that’s what it’s called, kumyzh, you see, this is birch bark, yes, look , i slobbered on my lip, so i put it on the top one, oh, there are cooks on wheels, seryoga and i are going, we arrived yesterday, she was waiting for us furiously. girls, attention, mila nikonorova, our new fashion model, i told her not to get involved with

this bohemian, a beautiful woman in the car, there is less suspicion, and what kind of spy games are you playing, and not con, i killed you. don't let them remember you, it was, my, creature, sergei bezrukov, in the serial film by valery todorovsky, bison, business fashion models, premiere, tomorrow after the program , i don’t know, marish, can you hear me or not, i just want to talk. my loved ones love pie with jam makheev. it's really very tasty. jam makheev is one hundred percent natural. season of big

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dear, dear, native land, cold rains, you always remember , trouble will be taken away, you are irresistible when you are prima, i look at the sky, i’ll give up, i live in russian, i call on god for help, millions of eyes look at us, divide us into venus we have millions of friends, but i can’t help but think about her, oh, it’s not evening, it’s not evening, i love you mood, premiere, festive concert for agricultural worker’s day. today is the first one. the chefs are not destined yet

become rappers, but they can try their hand at wakeboarding. this is a mixture of water skiing and surfing acrobatics. guys, have you ridden before ? i've been on the webboard a couple of times? generally excellent. the most important thing is to relax and turn off your head. if you think, you will fall. this is a chef's theme. in general, well, are we going to study? yes, look, guys, we always start from this position: lying on your back, knees as wide as possible and close to your shoulders, hands between your legs, then your task is from your heels, onto a flat board on your toes, knees turned out, if we bring our knees together, we have fallen, then we begin to straighten our legs up, but not all the way, that’s it, feel that you are confident, you gradually begin to move to the right. leg forward, turn the pelvis, back knee inward, let's go, damn it, it's very interesting, so can

i go first, okay, of course you can, such a desire, i can't refuse you, i wish you good luck, i'll be there for you, dear. come on, come on, come on, let's go, let's go, go, go, go, everything, ready, oops, get up, get up, get up, straighten your back, good, great, let go

of your left hand, let go, squat smoothly, straighten your back, get up, get up, get up, that's it, good, like... a real wakeboarder, like they would be, i've been riding all my life , and now i crouched, jumped, good, it was cool, while you strain, try to concentrate, you twitch, you fall instantly , as soon as you catch a wave, you relax, it carries it to you, in the end even i was a little proud of myself when i overcame my fear, jumped a little, so the ship... copes, don’t pull the halyard, don’t look at the water and turn off your head, guys, my ken is coming now, let's get up, get up, get up,

let's get up, get up, oh, so. i'm full, you're doing great, come on, let's do it again, yeah, only we're still a body , let's straighten it out, that's it, that's it, we're falling, listen, how delicious the water is here, by the way, it's clean, we give examination, iraqis are found here, hello everyone, but it’s time to remember mari cuisine again. the cooks came to the beekeeper andrey afanasv. this is an apiary, which is located on the land of moriya, here the bees of the sredner breed live, everyone says they are evil, evil, evil, but

i have the kindest, most peace-loving, us no one bites today, let him try, you tell me, then it’s great, tell me why all the houses are multi-colored and every bee remembers its flight and when it flies out, it comes back, and the fact that they are multi-colored is so that the eye is pleased, the soul rejoices the person who comes to me, you know, guys, i still feel sorry for you, the rain has passed, now a bee will fly into the field, into the forest, so let’s quickly move and continue the conversation with the houseman near uli. wow, since we arrived at the apiary, now we’ll take the frame from here, no will bite us now, no, they are kind to me, what type of honey do you have, here i will have two types of honey, this is linden honey and there will be evanchai, yeah, you can try it directly with your finger, just like that, yes, but i needed a

big spoon give it to you, it turns out young honey, but it’s still young honey, not ripened , you see, white caps, when it’s all closed, it will ripen when they are completely filled, yes, yes, but how is it generally regulated, where do the bees go? must fly, this is an unregulated process, so we just see what blooms, what blooms, let's roughly get our bearings, the linden tree is blooming, we're setting up shops, there will be a linden tree in this shop, just now a bee has sat down, what is she doing, well, you want to eat, she wants to eat, and will she eat it now? of course, as you deftly take them in your hands, they really love you, and you yourself love your business of bees , without love for our business it is impossible to live with a bee, so in the work of a cook, too, if you don’t love your business, then so are the potatoes will burn out, andrei gennavich, what do they make from mehn, i know that there is propolis, honey itself, what else, that’s what can be used in general for food, almost everything in a bee colony can be used for food, the bangs bring pollen, and pollen pollen

can be used separately, correctly, but you just need to dry it correctly. if the temperature is above 40°, the pollen already loses its beneficial properties, medicinal properties; if a bee places it here and performs a lactic acid treatment at a temperature of 36°, then it produces beebread. bee bread is a pretty good product that stimulates the body to work better. first, we'll try the honey we got from ulyukov, so how? very tasty me, what is this, it means that here is a rather interesting bouquet of pilsa, here from lungwort to dandelion, this is a very tasty thing, i know, i’ll definitely take it for my dish, i don’t know where it goes denu, i’ll take this pie with honey, in extreme cases we’ll just give some kind of compliment or i’ll take it home as gifts, but it’s really very tasty, no, don’t take it away as a gift, you

save it for yourself, i’ll take it myself i'll eat, andrey genich, do you want it? thank you very much, you have a magnificent apiary, very kind bees, i have never been stung, you should definitely come to our footrack, try all this and what we will prepare with it, i’m glad, i’m glad that you ’re glad, the chefs already have good honey, all that’s left is to buy the rest of the ingredients, we’re back at the market, so you figured out what you’re going to cook, we actually decided to make desserts with you, right? i’ll make troslechis, my favorite , this dessert is very simple, tasty, i’ll make it fresh, most likely with berries, i’ll use honey, what did you come up with, i can’t say, now for sure, now i’m going for a walk, my grandmother is already filming us, i’ll go straight to her, i’ll go straight to this grandmother, i don’t know, seryozha, i don’t understand yet, let’s meet knives, well , knives are not swords, let’s meet, good

sunny, incredibly productive morning, local strawberries, everything is homemade, everything is homemade, baked milk, that’s right, yes, you can try all the sour cream, let’s take your sour cream then , i’ll take some more milk, can i stop in your bags here and pick them up later, ok, thank you very much. i forgot how i ate the melon there it was necessary to compare, imagine, okay, you know what, we’ll take strawberries from you 1, 2, 3, four of these things, we’ll pick them up

a little later, what’s the price for strawberries, 350, great prices, i’ll take a liter, all the berries were picked here, yes , i’ll take more blueberries from you then, why blueberries, blueberries are 200 rubles, fresh berries, the last pickings are already underway, strawberries, discount, you’re making strawberries for the last collection, no, last picking, we’re already a little cheaper, for blueberries, blueberries there will be more of this one, you can throw it off, yes 800, yes, well, let's 800, great, you just gorgeous, give me two cardamom pieces, vanilla 250 rubles, a piece costs, i need all of it, 6,250, how much, give me thousands.

1000 rubles for everything seriously, two give it from you, it’s just that probably no one buys it, so i can try your thousand white raspberries , i can try it, let’s take it from you and it’s so small , let’s have a white one, there’s no such white one, there’s no more , there’s only one glass left, but why even raspberries cost 100 rubles? everything is 100. and what kind of transmission of the cook to wheels? can you imagine, do you have some kind of cookie, maybe it’s made of oatmeal, it’s very cool, it’s soft, come on, i’ll say it now, i’ll count it now, 1, 2, 3, 4, 5, come on, two pieces, two, and you only have one , yes, there’s another cookie, let ’s see another one, wow, it’s kurabi, that’s it, let’s do it so, one and two , this is a piece of bread, i’ll give it to you, take this one, wow, thank you, good luck to your bakery, the chefs already have plans to create their own dishes, but how do mori restaurateurs use seasonal products? you can try local signature cuisine in trotoreto italiano, or more precisely, this is a location of

four different restaurants that are part of the group, this is for love, here you can order dishes from completely different cuisines, now there will be a little bang, oh, a little bit of dill, fresh seasonal, the first thing that catches your eye is that a person works in seasons... products and interesting presentation already at least a little interactive and bisque sauce, in fact, here we have volta pike perch, we serve it with zucchini threads, rock necks, bisque sauce and pike caviar, and you are now trying it, this is elk tongue, which we, elk tongue we serve with chanterelles, actually again same seasonal product, young carrots, young onions, sunflower seeds, smoked potato cream, listen, very tasty, to the tongue, not a single question at all, just perfect, good chanterelles, seasonal dish, moose tongue is already impressive, young carrots, goes together cool, cool, tasty, listen , and the carrots in advance, well, what did you do with them, we fried them, baked them a little in the oven

under foil and added a little mustard dressing, a small one, you also bake the onions in the oven, the onions are of course in the oven, we saw pike perch, we made it zucchini thread, marinated it in basil sauce, served with bisque, crayfish tails and chuchy caviar, crayfish... the necks are very soft, we cook according to the rostov recipe, that is, when i was in rostov, we had a wedding and after the wedding , crayfish were served , and there the elders explained how to cook them correctly, that after cooking they need to sit for another 40 minutes in brine, in hot broth, and then they turn out absolutely tender, just like here, very tasty, the pike perch is incredible, very cool creamy bisque, great combination with fresh flowers, you can feel the basil, you can feel everything, the crayfish necks, the pike perch itself is cooked perfectly, it’s... soft , falling apart, funny caviar, it’s cool that it complements everything, please tell me, in addition to the italian cucina, you have several more

projects here, self-placed, here are four of the entire restaurant, this is italian cuisine, a european restaurant is flour and apron, a georgian restaurant is shavi, and a restaurant is russian-chinese cuisine, this is vais gond, it ’s cool, even when you are lost, what to eat, you don’t know, you come, you have a choice absolutely there is, but you can make it so that you’re sitting here, order, you can put everything together, you’ll have a wok, you’ll have pasta, you’ll have it all at one table, everything can be at one table, it’s crazy they don’t get off on this because we have a system with just a minimum amount of waiter service, that the guest himself orders it all at the checkout, picks it up himself and... they already help when the dishes need to be put away, super, well, actually our dessert, thank you, kamal melna, these are three-layer pancakes, the first layer is the dough, the second layer is semolina porridge, the third layer is millet porridge, we made them sweeter, serve them with ice cream made from meadow herbs, listen, well, this is quite a satisfying dessert , but you see the morits still worked from morning to evening in the field , so these pancakes, they were large, nutritious, that is, they were prepared at home and taken with them to the field for work, zhen , please tell me, how long

have you been begging for you to let us in for a second, okay, with pleasure, guys, then let's go for a walk, please, thank you very much, thank you, seryozha, what will happen in our exciting gastronomic program today? today you and i will be preparing tresleches, a classic spanish-mexican dessert, translated means three milks, so i can’t wait to find out what you have, i will have... panna cotta, but we will try to twist it somehow so that it is not just panakoto, but to make it the olinskaya akota. it turns out that i make spain, mexico, you make italy, let's see what the locals like more, let's see, spain with mexico? yes, i’ll make syrah now, because i want the peshtashki to cook longer, pour sugar on the eye, of course, now i’ll add cardamom, i’m interested in what the combination with cardamom will be like, i’ll be trying this for the first time, we’ll prepare

the dresing, we’ll add honey, the very sweetness of the honey will be cut off by the lime juice, and now we will mix it, add the zest, if necessary, we will add olive oil there, look at the consistency this honey with white salmon takes on, it’s just great, it smells, this is just something, now we are collecting some of the ingredients, it is very important to work on scales, it is important that there is the right amount of sugar, that there is the right amount of gelatin, and, in fact, all the other elements, so that everything works. now you will need to separate the yolks from the whites, you need to take six eggs, for these six eggs you need to take 150 g of sugar, you add sugar immediately to the white, we need to beat the white to strong peaks, separately you beat the yolk, add flour there when the spiked peaks are whipped, you will have to carefully use a spatula to mix it with love, with soul, then we will get the best biscuit, i have strawberries that are incredibly tasty , they have given their juice, so i need the juice to drain, here i have a sheet with

holes, i’m waiting a few minutes, so that the juice goes away and i will continue to work with this juice, i make crumbs from the cookies, bake them a little , then i will taste them, i will have sprinkles , i will leave these cookies as they are, they are cool, we will make a sauce on top with homemade sour cream, we let's add a little white there chocolate, we will burn it in a convection oven, it will give a caramel color, caramel taste, i have never done this, but now we will try. we will make custard, add sugar, here i have flour, milk, cream, yolk , now i add starch, cold , while we mix it all, put it on the stove, brew it, we have whipped yolk already with flour, this is we have properly whipped protein, look, when we turn it over, nothing falls out, nothing touches, we introduce this protein, this is our dough base, take sheet, lay it all out, post the parchment,

please! put it at 160° for about 20 minutes. we have sauce here, i also poured a little cream, incredibly tasty, because it seemed to me that it was a little thick, because we will charge it into the siphon, there should be more liquid in the siphon, i have it here , that’s right, butter, we’ll put it right here now, wow, we ’ve got a normal product, i’m honestly happy, i can see that the texture is just perfect, we’ll start preparing the impregnation. we took baked milk and strain it it through a sieve, because it is heated in the oven, there is a lot of foam left in it, we make plain milk one to one from the cow and add 1/3 of boiled condensed milk so that it is not cloyingly sweet from all this total mass that we get, mr. eugene , well, since you came, try it, please, tomorrow this biscuit will be soaked, mm, cannon, i think that but tomorrow everyone who

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of russia, from kamchatka to kaliningrad, about 30,000 athletes are involved in sports; every year more than 100 athletes hold the titles of master of sports of russia, master of sports of international class, and honored masters of sports of russia. okay, antokh, it was a pleasure to be friends with you in general, to communicate, you did a great job, here’s the stand, the morse stand, the butts stretch out, the pump. well, at this moment i’ll fall apart in about all parts, guys, we have small gifts for you in the form of equipment for the sport of karash, we want to give it to you now, cool, the main thing is not to disgrace shape, just like wrestlers, gait, and body, the train must be tied very tightly so that the opponent can take a hold and carry out a technique, we are like two candies with you, seryozha, in order to avoid injuries, we will carry out a small exchange and

then proceed to familiarize ourselves with the general the fight begins with a greeting to the big man, then a grip is taken, tightly, how convenient, you take me away right away, and take the snack in a stance, stand up, that is, you pull your butt back, that's it, that's right, you have to, you see, i'm pulling you back back, you see here? perfect stance, and then there’s a rise from the stand, and you have to do the lift, look, first i press down, then i just lift it with my foot, seryozha, come on, i was glad, we’re with you, i was flying, now i’ll leave you,

that's neat. okay, come on, try it, now, try it, yes , yes, yes, so, both feet forward, yes, here, just sat down, like, i lowered myself, okay, okay, maybe i’ll try this one, well come on, my friend, bye, you, come in, try to throw it, let's go, guy, flail, guy, flail, well, guys, what kind of sport do you like, guys, your car is simple, we did it very well

, thank you, yeah, that’s how you need to fight, all that’s left is to apply the acquired knowledge in practice, early in the morning, the bosses are in foottrucks, we ’re in a fighting mood, i, seryoga, have a stewpan, and what do you think i’ll do in it, you’ll get pistachios, as you guessed. it looks just bright, like seryozha, like your whole image in principle, you’re a bright person, in a word it’s good, it’s simply impossible to describe, it’s wonderful, second gear again, i give it my voice, here is immediately on your side, one, please read it, hello everyone , now you will have a little tasty, a little

fun, or a lot of fun, and a lot of tasty, i came up with a name, we had an excursion here, we were told that punishment hedgehog in translation means red city, is that right? then i will have a hedgehog cat, i wonder what a hedgehog cat is? red cat? i made panna cotta only because it... i took strawberries, what are you going to cook, seryozh, it will be a classic spanish dessert, it’s called tresches itself, three types of milk and three raspberries, like moriskova will produce milk, sher we will leave three, this is spanish tress, tress sheres

turns out. you're ready friends, let's go, seriously! oh, hello men, this is a heroic strongwoman, i wanted to immediately warm up, so guys, bon appetit, guys, i hope you can share the recipe later, and where i don’t understand why you’re not in a suit, where are you, i have a day off today, here i decided, as i promised , to come, we hope you will be there, i also really hope, but did you see us there or what? no, how do you know? have your connections , your connections, okay, bon appetit, you need them be afraid, yoshkoto, summer dessert, for those who are

on the pp, it seems to me that it’s just that, a stressor, the cook just won my heart. i liked it better today, there were fresh berries and there was a very tasty cream, i didn’t really like the panna cotta, because i haven’t tried it and either i just don’t have the taste, i don’t know, it’s very tasty, i liked, first of all, the multi-layered nut and strawberry go together cool . beautiful, we didn’t come alone, we came with the moriya brownie, the mareans have a custom, be sure to treat the brownie with a sweet, sweet dessert, and

i’ll give the sea brownie to the winner, the stakes are rising, anton, the competition is becoming more and more interesting, honestly , it’s so magnificent, but can i add some, well, it’s so tasty, here i am, i don’t want to sort it out by these, by ingredients, yes, i’d rather i ate a couple of these, so we, the hiking people, really liked the rascheres, filling and tasty, high-calorie, meat with polka. a cooling drink for you, this is quite an interesting combination, everything here is for the soul, it was wonderful, amazing, andrey gennevich, you felt your honey in

in this smoothie, in the dessert, here yes, i didn’t find it there, i didn’t find it, the most delicate texture , grace, pistachio in caramel - it ’s just... seasonal berries, just goosebumps, yes, very cool, and of course, caramel mint on top it gives - a really bright aroma, i hope you will share the recipes and our kitchen will be replenished with new dishes , the biscuit was definitely a little dry at first, but when it was soaked, it simply melted in the mouth, the cherry on the cake was pistache in the panna cotta, so it unexpectedly played there, so thank you very much, we vote, everything was fine delicious, but yoshkin, koto, i