tv Povara na kolesakh 1TV October 29, 2023 11:10am-12:01pm MSK
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there is a computer here, there is a christmas tree in the hall, divers are probably celebrating the new year here, and here is the promised chest with salt and diamonds. it seems that i visited all the halls of the underwater museum. tiv, it was cool, guys, it was very interesting, you are the best to everyone, and i’m just like andrei volkonsky, watching the beautiful sky, which does not change, no matter what happens on this earth. kuzbas is the smallest region in western siberia, in the depths of which lies a huge amount of minerals, which makes the region unique. but calm. came out as in
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in thailand, people relax and work and are not in a hurry, million people and so on are incomparable with our city, it would seem, but i love my city because it is so cozy, green, i think that after all, it’s the only positive thing here, even after we're walking through the rain, we're smiling, it's fresh, it's good, i don't even want to leave here and i wouldn't recommend it to my children , this is my hometown, my mom and dad are here, of course i love driving the road... but i really love return home, the city is ancient, we are older than st. petersburg, if anything, return to our the city is always very pleasant, when you come back from any trip, it’s home, and i leave with a feeling of slight sadness; i already want to come back here again to these people whom i fell in love with, strong, hardy, but at the same time kind, reliable.
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probably, nikolai tikhonov wrote about these people, if only we could make nails out of these people, there would be no stronger nails in the world, my name is evgeniy krivtsov, this was the life of our own, we’ll see you as always at the first. klep geiger, my name is gleb geiger, i am the brand chef of the restaurant. let me
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show you everything here. by the age of 27, gleb managed to head several famous restaurants, the kitchen of a five-star hotel and create a consulting agency for restaurateurs. his restaurants have received world awards. he is the winner of the young blood category of the gastronomic guide, restaurant navigator. what is aina tribal cuisine? each tribe had a hearth. in addition to cooking over fire, they used huge quantities. for example, in siberia, deer were buried in a swamp, it fermented there, then they took it out and ate part of the liver. geiger, student of valentin bantempi, according to instyle magazine, geiger is one of the most attractive chefs in moscow, he speaks four languages and has traveled to 49 countries, but the people of russia consider cuisine to be the most promising.
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unusual techniques, a little irony here is the geiger counter. this serving is very popular among our guests, while our cabbage roll is hot, we will adore our clay, as soon as we break our cabbage roll, we will see the mother of russian fields, rye, everything is simple, but very tasty. bread, creative quality. artyom khishzhnyakov. my name is artyom khishzhnyakov, i am the chef and partner of the restaurant him. nega is pleasure and food. artyom connected his life with the grocery store after he left medical university. he started his career as a chef in rostov-on-don, and a few years ago he moved to moscow. today we will prepare one of the dishes that will be on the menu of our restaurant, this is beef in ashes with stewed root vegetables with wine sauce based on deminlyasa. khezhnyakov headed the kitchen
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of the jobs food & wine, kat and lado projects, and also worked as a brand chef for the trucost chain and restaurant. counts meat, he's used to mixing techniques, giving preference to french traditions. the ideal meal for me is always three or four ingredients on a plate, because for me the ideal balance of a dish is when you feel every ingredient, you remember the first fork and you remember the last. artyom is a lover of local specialties and believes that everything in a plate, like in a person, should be perfect. for him, food is a way of self-expression and dialogue with the guest. astronomical impressionism. the food i cook is the perception of all products through the prism my personal taste. i interpret it all and give the products a new interpretation based on how i see them and how i feel them. artyom khishzhnyakov. harmony in everything.
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i travel around karelia with my friend chef gleb geiger. i am sure that an unforgettable journey of stunning beauty awaits us. klep and artyom are chefs on wheels; they travel on a food truck to karelia, where they will fight in a culinary battle, but so far the chefs are not yet thinking about competition. we are leaving moscow, heading to karelia, what do you want to see there? and i'm going without no expectations, but i'm sure it will be cool. by the way, i really want to visit valaam. the express is one of my dreams, i really want to ride it. have you ever cooked for me in a foot truck? never, and you? no, this is my first experience, but i saw how it is equipped, i think we will have a blast. well, then, let's go full speed ahead? yes, come on, we have a long journey ahead of us. the republic of karelia
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is located in northwestern russia on the border with finland. these lands are also called the land of lakes. the first city on the chefs' route was sorted. besides russia, it once belonged. in sweden and finland, which is reflected in its name, the climate in sortalo is quite mild, now in the fall the chefs are lucky, it’s very warm outside, we are on the shores of lake ladazh, now the city is called sortalo, before the city was serdal and sordovala via d. and with what connected, why? there was a constant struggle for these territories between russia and sweden, and the city changed hands, so some names were even preserved. plus sometimes even swedish here at all the first people who inhabited these lands were the laplanans, the first settlers here, the first settlers, they were gradually displaced by the karelians, further to the north, well, plus the glacier was melting, so the laplanans, the lapps, or rather, yes, they, the lapps, yes, they just left
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- after all, everyone is behind the glacier, because the tile glacier was liberated by land, animals walked and they went hunting for it, in general, they did not gradually leave, what is the region full of in general, these are high mountains, quarry rocks... there is a huge amount quarries, the place is rich in lakes, here is ladyshskoe the lake is located right here, nearby, i advise you to go to ladash skerries, but what are skerries? skerries are large and small stone islands, between which there are straits, here sorted in the northern region, this area is called, there are more than 550 islands, which are, roughly speaking , skerries, where there are yeah, where does this name come from, there is also an expression to hide or hide , this is from here, it’s cool, we ’ll have to hang out with you. we are located on mount kukhovori, there is a great view of us sorted, and the rock that we are walking on now, pay attention to what stripes are visible, this is all the activity of the glacier, i drove straight, demolished it, yes, demolished it, pressed it into the earth’s surface, this is not the first time i have seen
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such stone pyramids, what are these for the pyramids, this is a tour, people make a wish, that is, if you want your deepest wish to come true, line up arthur. in karelia there are a thousand lakes on the shore of one of them in a beautiful modern hotel complex you can dine in the fresh air, the chefs came to the restaurant dot on the map, here you can you can get enough of one type, but of course, it’s better to try local dishes. what are we going to try from you today? spiced beets with vendace mousse and sauerkraut bread. sounds really cool, do you recommend trying it? you can try everything separately, but when you mix everything into a crouton ahead, okay , it somehow reminds me of the familiar taste of seltzer under a fur coat, i really liked the idea, overall it’s very good in balance, but
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as for the vendace mousse , i want there to be more of it, so that this taste of you enveloping, i was playing with textures here, here is the crunch, the sweetness of the beets and the tender... taste of the young cheese and the salt from the rag, and the next dish we have , the trout fish soup is rich, very thick, very cool. what is the reason for this consistency? the vegetables are first simmered in butter for a long time, then the fish broth is added, yup, the fish itself, at the end the cream is added, and you feel the fish, just as if it had just been caught from just like that, it was swimming yesterday, the fish is top, on skans with chanterelles and potatoes are approaching, skans, what is it means? pie for son-in-law and it can be with completely different fillings. a pie for taking the mother-in-law can be dangerous, everything that we have already tried seems mega
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cool, tasty to us, and the fact that you use local products everywhere and develop the theme of lokol, in karelian this causes great respect, let's try another traditional dish , these are sweet wickets , this is a dessert made from wild berries, ice cream - this can be considered the gold of karelian, lingonberries are black currants, well, it’s also present here... as a lover of unsweetened desserts, i got a pleasant impression, the gate itself and this dough, it qualitatively envelops all the berries and the filling itself, it gives a dessert taste, but without a lot of sugar and that’s cool. boris, thank you, it was a very pleasant evening, in a cool place, delicious food, see you at our foot truck, well, at the beginning of the 20th century, not far from my father... lake ladazh, built a dacha for himself, surgeon and public figure gustav winter , and although he
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did a lot for medicine, for example, he equipped the first office in finland roentgen, it was the garden around the dacha that inscribed his name in the history of karelia. we are located on cape teruniemi, translated from finnish, this means a fabulous cape, the estate that is behind us has the consonant name tarulinna. fairytale fortress. and around this fortress a fairy garden was built. yes. for ten years, gostov inter has been planting introduced species that do not grow in the karelian forests. and over these 10 years , about 90-100 plants not from the karelian forests appeared here. why did he bring it here? all these plants? and thick winter had a passion for landscape gardening since childhood and under his guidance.
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the designer completed a landscape project for this area, which was implemented over the course of 10 years. the trees are scattered throughout the territory of the modern park hotel in the forest, they still exist there, but tell me, these plants somehow later spread generally to karelia, to the city, or they are only here, thanks to gustov winter, perhaps the city of sartavala is also planted with a large number of uncharacteristic karelia plants, trees, shrubs and in general it is a very beautiful city from the point of view of architecture from the point of view of introduction, so i see a very interesting tree, its sections look like eyes, or what? yes, indeed, this is an introduced species, you are so insightful, the name of these fir trees, bellocort fir , he acquired most of the introduced species in the valaam nursery, which already existed on valaam at that time, here is another introduced species, this is a manjurian nut, he gives us his own. nuts that fall to the ground remain under the snow are fermented,
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rum castro, a product of the stellar group, what kind of idiot even wrote this letter, what a cool, cool kostya kinchy, they really could have imprisoned him, because rap musicians were imprisoned, if roman kostomarov had not been a famous legendary athlete, you would have fought for him in exactly the same volume, any celebrity entering the shock hall will end up on the same bed, so the same machine, for the same device, and we don’t have any kind of separation. looking at the case of kamilla valieva, of course, they want geniuses like her, because she is truly a genius, they want this to be born in their countries, because if we have her in our country, we will...' run away, always, any person who wants to adequately assess the present, of course, must know history, i’m not asking, it was you who flew into space, now they say, it was you who starred in the film, you tell me differently, they tell me, well, this you flew syuli, i say, no, it’s strange, it looks like it, he says, flew? i know that you
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recently had a very difficult accident, i flew from the back seat forward, i have a concussion, i got into a standing traffic accident, at a speed of 110, he did not brake at all. podcast lab is with you all night. i will make you the most powerful revolutionary of the connection. but this is not forever. the struggle for power is essentially a struggle for a woman. i decide who i will belong to. don't regret it, i never regret anything. they almost killed you daughter. i did this in the name of the great. trodsky from november 1st on the first, one of the main attractions of northern karelia, the ruskiala mountain park, the bosses decided to definitely go there, today we will go where, to russkilo to the mountain park, this is our locomotive,
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it is already docking, yes, this is our locomotive, also at we have seven carriages in which passengers travel, tell me, sergey, these are just old, authentic carriages, these are carriages from the late eighties, renovated, refurbished in the style of the late 16th, early 20th centuries, these are the royal trains, cool, i suggest starting with the holy of holies, the driver’s cabin, great, i’ve always dreamed of getting there, please tell me about the device, what it is... boiler fittings, these are two injectors that pump 250 liters of water per minute, these are water metering gauges, how much water is in the boiler , pressure 14 - from above, this is a furnace like this, wow, wow, you can throw it, here’s a shovel , anyway, this is already my prerogative, wow, what a heat,
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what a temperature there, now it’s about one thousand and a half, probably the maximum 200 times 200 times it’s difficult to control this colossus, get used to it we need, we especially need to get used to such heat, throwing out coal, how much coal goes there during the trip to arudhial, 3.5 tons in the back, wow , and 8 tons of water, can we blow the horn, can we please cover the children’s ears, cool. always dreamed, you and i are in the first class carriage with number one, here we have four compartments, each designed for four passengers, but if passengers want
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to unite, they can gather in this lounge area, it seems to me, to feel the whole atmosphere that... was before, this is probably a dining car, after all, we have two whole dining cars on the train, one of them even has live music, a pianist, come on, i ’ll take you with pleasure. forward, only forward,
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this retro train takes tourists to parkra. this is a monument of nature and history, because it is a former marble quarry; long before the boss , alexandre dumas came to admire the local wonders in 1859. it’s hard to imagine now, but once upon a time there was a lot of work here and tons of marble were taken out for cladding. st. petersburg. that is, the face of st. petersburg, in fact, comes from here. our marble was used in the cladding of the sasakian cathedral, the marble palace cathedral and many other monuments of st. petersburg, you and i are at the most important quarry of the russkila mountain park, and why is the mountain park... called russian, in karelian, which means brown or red, i’ll call it in honor of the river that flows here, takhmayoki or ruskalka, this color
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of the water is due to the rocks that are washed away, the color of the river is due to the amount of iron that supports us, a beautiful view, it’s truly breathtaking, and i also see that divers are swimming here, look at the water, it’s actually very transparent because of the purity of the rocks, because of the white marble that was mined in this park. it is certainly fun to dive here and there is a diving school as well as other activities in this park. other activities include zipline and torzanka, that is, jumping from a cliff with a rope, the chefs decided to test themselves. artyom, good luck, so we jump with our feet down with a running start, pushing cheerfully with all our might along the arrow. went to pier 1 2 3,
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some of which you can go down into. look how the color has changed, there the marble was dark, but here it is already much lighter, even with pink somewhere, air passes through and there is a lot of moss at once, yes, plus it is also oxidizing, the cave begins to slowly. squeeze me to the floor, what a beauty, listen, this, this is downright impressive, yes, incredible, large-scale, what a beautiful marble, yes, very, what an atmosphere, you feel as if some kind of film of the moon, as if, yes, you can, you can feel... movie characters, as if we are now playing the main roles , this is very cool, it cannot be described in words or
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felt through a photograph, you just need to see it live, these are incredible emotions, yes. local products also evoke special emotions among chefs; chefs go to the market. artyom, what do you need today? i'll need mint, i'll need green onions and the dill inflorescence itself. what will you do with dill inflorescences? listen, they are now at their peak in terms of aroma and taste, i will add them to samuel porridge with lamb and it will be simply amazing. i'll take some garlic, a couple. three good lemons, i need a little mint, i also need five red onions, hello, tell us
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about the fish, this is local, all the fish are ladoga, all ladoga, cool, i think i’ll take three fillets in maple syrup, it’s enough solid, yes great, what necessary, do you have any local honey? there is korean flower honey nearby, great, i saw some incredible product you have, it’s a sausage made from elk meat, and i want to buy it for you too, please tell me where it is produced - the city of petrozavodkalia, very cool, it’s local local product, classy, look, chavel, yeah, it’s so non-acidic, very herbaceous, soft, let me take all four bags. you, and you have blueberries and lingonberries, right? lingonberries in general are space, this is what we need, we’ll take these two trays, dried mushrooms from you, uh,
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700 chanterelles karelian truffle 500 uh-huh karelian truffle yes wow how much chanterelles cost these 500 i’m taking from us the entire set of products from which we will prepare completely local yes this is very cool another master class of karelian cuisine awaits the capital’s stars brand restaurant chef gustav winter alexander aristov is the pride of karelia with all his love. the first thing i want to note is a very beautiful restaurant, our restaurant is conceptual, we try to introduce our guests to the karilian classics, we have modernized it a little, we have done it, as i think quite interesting, thereby we are developing such gastrotourism in this direction, now in front of you is a set of our wickets, the first wicket with burbot liver, we complement this wicket
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with onion jam. next we have a batch like this salad, there is burbot liver, again, a chicken egg and homemade aioli, a very cool taste, everything works well with each other, and sugar, salt, acidity and a fairly powerful protein taste, i really liked it , i really like the fact that the wicket is fresh and has a good balance taste, i suggest trying the second one with smoked trout, crushed potatoes with herbs. then young cheese, fresh cucumber tartare and smoked farm trout, you do this in an unusual serving with karelian chic, i liked it very much, this is cool, thank you, the final wicket from our set with porcini mushrooms, we glaze the mushrooms a little in mushroom juice, and then for a crunch we add quinoa popcorn on top , it’s fresh, interesting, tasty, i liked it, the next dish is one of the most
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popular soups on our menu, this is yushka with ladoga fish and white sea shrimp, probably a cool and even downright sweet broth, it’s really cool, it has a uh rich amber color, which is appetizing, there are smoked fish frames, these are farel and pike perch, two of the most popular fish in this region, along with vegetables, this everything simmers for up to 12 hours, little by little, slowly, at the end we put a burning log in there to give it that smoky aroma. i think it turned out phenomenal. the last dish of our tasting today, yes, it is there will be a dessert, we called it a rug, but this is not entirely true, there is something between a rug and a honey cake, our dough here is really gingerbread, we roll it out thinly, we have quite a lot of layers, but there are more than twenty, between layers of sour cream, which is probably more like a honey cake, we serve it with two sauces, the first is ice cream and then
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custard. plus karelian ice cream, which is specially brought for us, i just like its fat content, and it’s true, this is what it was like in childhood, this is a very cool idea, when you have three different flavors on one plate , you can arrange them as you want, i really liked it, thank you, sash, i’m incredibly glad that we came to your restaurant, it’s very cool that you are developing the region , that people come to you and get acquainted with local specialties, you play incredibly cool. with products , you arrange and combine, i think this is a victory, a victory over our hearts, could we use your kitchen, of course, let's go, show us, let's go, thank you, tell me, what have you prepared, i want to cook stewed pearl barley porridge with stewed lamb, i’ll add overcooked elk sausage to it, i’ll fill it all with cream from these herbs
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from... there will be picarina on top when serving, but the main thing is that i won’t have pearl barley porridge cook in the traditional way, i will cook it name rezotta, i’m sure it will turn out great, i’m interested to hear what you came up with, i decided to take local deer, so i’m making tartare out of it, i’ll add fiber from fish, in addition to all this i i took local lingonberries and blueberries, and of course i i’ll ferment it now when it’s combined. it will be sour, sweet, and a little bitter at the same time, well, let's rush, good luck, first of all, let's cut this beautiful elk sausage into tartare, so that we can then melt it and add it to our wing porridge, and first of all i'll start cut the tartare from our deer, we have now dried it, cut it into plates, freeze them a little so that the cube is perfect, now i
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am making a herbal cream that i will season with... the composition includes parsley, mint, fresh thyme, cilantro and there i already tore the istragon, everything is ready, let's make some noise. let's sort out the lingonberries a little, rinse them, immerse them in a three percent salt solution , set them to sous vide at 26° until gas formation, here we have ice that has turned into a porridge, like frapé, like granita, it has absorbed all the juices and all the cake, like as soon as everything drains, we will squeeze out our ice and punch it again to get the maximum of all the flavors out of it , mash our fish into... fiber, distribute it a little and roll it a little, here is our lamb, now we will warm it up in
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chicken broth, so that it becomes even softer, breaks down directly, generally as much as possible into fibers, and we move on to the barley, now we will begin to simmer it, fry it over low heat in olive oil, gradually raise the temperature so that our barley gets a little color, and after that you can fill it with broth, add butter and start cooking in the manner of zota. we have already chopped our yalta onion , now we will add a little beet juice to it so that it gets a cool color. besides all this we will add here a little apple cider vinegar and run it through a vacuum so that the onions absorb all the color of the beets. the lamb has gone into the porridge, now we are stirring it then at the end we will add our herbs, it will be amazing. to prepare our fiber, we take this dried pulp, it’s like we’re rolling a ball, we get a very fluffy fish , you’ve finished the artyom, yes, look, you’ve cooked a whole chanlotto, chefs, how are you doing, gleb is on
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the finish line, and i’ve already got everything ready , do you want us to try? yes, of course, now i i’ll make you a mini-version of the final serving, guys, try it, i think it turned out great, thank you very much. that he gave us his kitchen and be sure to come tomorrow, your opinion will be especially valuable to us, see you tomorrow, happily, they wanted to take me, some person asked them to find me, they say he is hiding the child, yes, in ukraine now children are in you can be taken away to a war zone without the consent of your parents, white anna, they just pushed a child into the car, he screams, mom, they ’ll give me up for organs now, don’t give me up, to on the second floor they had... operating rooms, where they simply gutted them, they call them, 7% of the budget revenues of ukraine, black transplantology, built systems at the state level, they come, for example, and say that we
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are interested in boys, girls, from 11 to 13, light-eyed, fair-haired, this is just a consumable item for the european union, they treat this issue as buying goods in a store, it is at the technician's day with guardians who are a same-sex family, i want to see my baby, premiere, special report, ukraine , children on sale, today on the first, cnop gin, a product of the stellar group, the best russian tank came under fire from ukrainian stuffing, t90. than the russians can produce, you need to understand that the bundeswehr, for example, has only 200 tanks, and we make 200 new vehicles a year, we got to the bones, koschei
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the immortal, it turns out he was ukrainian, why guys, do you really need you to be some terrible negative hero, in this fairy tale children are not afraid of koshchei, children are taught to defeat him, i leave you, serial killers are divided into four different types according to their motivations, one way or another they kill because of love, you are probably a writer. i just sent a request to him, they don’t have such an employee, and you know igor well, you don’t drink coffee, girls, no, you’re scaring me, i love you, let me go,
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it hurts, don’t come here again, what do i do? do you like the doc? the territory will soon be on the first, he might be tailing him, let’s wait, his head is full of other things right now, usually, on the eve of the battle, the bosses are thinking about how to spend the evening to recharge, but in the end they’re thinking nothing, because here nearby you can recharge not only for a battle, but for the rest of your life, this is... one of the main places of power, the island
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of valaam. there is a great monument of russian history and russian architecture, the valaam monastery, located on it. why was such a distant place chosen to found the monastery? a holy man goes into the forest or to a distant island, people gather around him in search of this holiness, and in the end these huge monasteries grow up, with entire cities around them. in the 14th century, the monks came here. and germansk, here with varying success, the monastery grew stronger, periodically, the swedes tried to destroy the orthodox monastery, but since the time of peter, since this land always belonged to russia, the monastery here, grew and developed, patronymic, who lives besides the brethren on the islands that are present in addition to the monastery, now our brotherhood numbers slightly more than 200 people, of which 150 live here on the archipelago, but there are still
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many hard workers, many workers and volunteers, sometimes in the summer season there is a non-monastic population, even surpasses the monastic, and as such a secular settlement, there is no longer any settlement here on the valam, i heard that you have a farm here, what do you grow, what do you produce? we grow a lot of things, but probably the most important thing for the sake of pashitsepole is that we have preserved the dairy farm, it is in a modern design. she brings us cheese, we can treat you to cheese, and we would love to try, if possible, our dairy farm, what kind of livestock, about forty milking, but generally up to seventy heads, well, it’s constantly updated, anyway, that is, somehow new cows grow up, they are adapted to the north here, the cows tolerate our karelian conditions well.
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there are speakers here, sometimes they play classical music, or a shepherd, he knows how to play the pipe, and accordingly does this when he is grazing, well , too, they are completely tame, that is, from the very first days, cows communicate with people, get used to hands, so they grow up to be quite friendly, not at all aggressive. we are with you in the cellar where the real heads ripen vlamsky cheese, but looking at them is of course great, but the most important thing for us is to try them, with pleasure. we have several varieties of cheese, hard and semi-hard and soft, and of course, each cheese is unique, so we are not chasing any specific name of european cheese, yes, in order to fake it, remake it in our own way, but of course, these cheeses were you mainly inspired by... some italian or even swiss samples? what cheese are we going
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to try now? volamsky, who was inspired swiss, yeah, interesting, very tasty, it's very good and it's very tasty. father mark, thank you so much, this is an amazing product and we are impressed. well , man will not live by bread alone and not by cheese alone, let's continue our acquaintance with the monastery, let's go, with pleasure. please, we are now in the very center of valaam, on the central estate, the cathedral of st. sergius and herman was built here, the transfiguration cathedral was built above it, this is our heart of valaam, where our most important shrines, the valaam icon of the mother of god, the cancer of the venerable sergei german, so i suggest you immediately go there to get acquainted,
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around valam lies the largest lake in europe - ladazhskoye, near its shores there is a whole. rocky islands called skerries. we are wet, but not broken. i talked with our captain and he told very interesting stories about these shkers, in the early 2000s robinsonism was practiced on these shkers, everyone was taken here, they were given an ax, matches, there salt, sugar, tea, everything, for exactly one month, i think we need to feel and experience robindoning, we need to ask our
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captain to moor, yes, yes, this is incredibly interesting. incredibly beautiful, yes, such views open up, now, being on this island, when we are already wet through, getting here, you feel some kind of unity with nature, and the day we had today. imprinted on my whole life, the day really turned out to be wonderful, but the next one will be no worse, early in the morning, the chefs in futrac are preparing for the battle.
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so, glaive, look, we already have, yes, a big line of people, let’s go, probably say hello, tell us, come on, let’s go out, hello everyone, i prepared you a green tortar today, but it’s not quite ordinary, we took local trout, trout has one secret , we made cotton wool out of it, and this cotton wool is like cotton candy, but only with the taste of smoked fish, i called this dish, cotton deer, i prepared it... with lamb and cream of karelian herbs. the name of pearl barley porridge and pearl barley comes from the word pearl, which means pearls, so my porridge will be called karelian pearl. are you hungry? are we ready
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to feed you? hi, who hasn't seen it? so we have a great city, great people, what a big family, guys, bon appetit to you, come on, come on, vop, we hope the freshest air on earth has cheered us up incredibly, the freshest, charge us with a bunch of positive emotions , energy and today we are giving it to you through food, thank you, tartar fan, this is just my dish, sourness plus farell wool, venison meat, this is the tartare that is missing in my kitchen. i really love pearl barley porridge in different versions, i tried this combination of lamb and pearl barley for the first time
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, meshled’s chefs are so young, i think they are all old kids already, this is not in russia, in russia everyone is young and perky, thank you very much, have a good mood. hello, captain, here you go, hello, here you go, bon appetit to you, hello, hello, how cute, cute, we thought only people with big bellies have it, those who work a lot have bellies like they say no, but whoever has it, he sucks it in, good mood to you, bon appetit , it’s very tasty and i like meat, i want more, i liked this cheese, it tastes like salted fish, my mother doesn’t cook that. i haven’t eaten porridge at all for many years, but i ate this porridge with pleasure, the tartare is wonderful , i don’t think that you can understand this from corilian berries and herbs, tartare is a very cool thing, the trout cotton wool of course impressed me, because that’s what i’m like i didn’t even really imagine how it could be done, very cool, mm, it smells amazing, mm, like
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dill umbrellas, opens up on hot porridge, i really like the torta, it’s very tasty, very balanced. and soaked lingonberries are just incredible here, and i really like the fact that this porridge is so dense, but at the same time quite light, i want to thank you, and i thank you, it feels like you guys are great professionals, really everything is very cool, everything is balanced, and i also wanted to note that even these two dishes are combined with each other, that is, you try... first tartare, then you eat hot porridge, they interact very well together, it seems to me that you managed to reflect here karelia as it is, multifaceted, where rocks are combined with foxes. the water combines with the sandy shore, so everything here was in karelian style, it’s just
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authentic, as it should be, thank you, thank you very much , it’s very pleasant, a very amazing combination of fish and meat at the same time, but this is such a call of the ancestors, to try raw meat and, moreover, with fish, a combination of berries, it seems to me very unusual, well, tender lamb, pearl barley, simply divine, today you have a duet that can be called karelia on a plate , the porridge is amazing, tender, multifaceted in taste, despite your funny and flimsy name, but the taste of deer is really strict, powerful, the berry just rocks him with delight, thank you very much, friends, let's go vote, we are very interested in whose dish you liked more, for the pearl barley. special thanks, it was very brave, it was very brave, i vote for tartar because it
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solves the problem of choice, a very difficult choice, in fact, but i’ll probably vote for custom, i love porridge very much, i just adore it, but this porridge, all my expectations, just happened, so i’ll vote for it, thank you. voices, let's see what we have in the end? i have 24, how much do you have?
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with a margin of one vote, you win, wow, it’s very nice, i fried it, thank you very much for receiving us so warmly, it was a pleasure for us to cook for you, but we received the main emotions and energy from those people, whom we met in this region, so first of all, thank you, you all, thank you, but we need to move on, let's go, bye everyone , today the residents of the start could say, deer and porridge are our food, the deer turned out to be tastier, gleb won geiger. emotions are off the charts, in fact, a crazy city with crazy energy has started, i really liked everything. what beautiful lands. what delicious products, let's stick a coat of arms and immortalize ourselves on this van, look how many cities there have already been, how many are still
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to come, let's go further, let's go. hello, there is a news release on channel one, in the maxim sherafudnov studio and briefly about the main thing. without communications and electricity , and houses in ruins, footage of the consequences of israel's expanded ground operation in the gaza strip, massive fire, ongoing retaliatory strikes, what is now happening in the palestinian-israeli conflict zone.
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