[000:00:00;00] we eat it fried, we eat it over a fire, dry it, smoke it and make yukola for the winter too, our yukola is half ready, all that remains is to string the fish strips on a special stick and hang it to dry, it’s time to dry the yukola, the nivkhs still live in tribal communities , each of them has its own name. i am now visiting koivongun, which means larch. for one and a half thousand years, they have preserved their way of life , their traditions, and now i know what their life sounds like in the nivkh language. on sakhalin there is a place for everyone, both natives and visitors. in recent years, the region

has been developing rapidly. hold on, friends, here it is, yummy, na, na, na , not everyone knows, but every resident of russia can get his own personal far eastern hectare, and completely free of charge, the main thing is to fill out the documents correctly, but signing the papers is a simple matter, it’s more difficult to master it , my today’s hero managed to do this superbly; a real nursery appeared on his land. how many dogs do you have anyway? in general, in territory 104 dogs. my god, how much do you spend just to feed them, it’s about 300 rubles. 300,000 rubles per month. my god, this is a very serious amount, again, but when you are engaged in such farming, it is not money at all, that is , it is pennies, compared to how much more is needed here as much as it

could be here. invest, unfortunately , we work in tourism, we are very dependent on seasonality, it may be a good season, snowy, for example, there is no snow, and there are very few tourists on the island, so the season may be bad to be, at the age of 28, alexey tkachenko was not afraid to take risks, sold all his property with the proceeds and set up a real amusement park for tourists on his hectare. are there any conflicts in this shaggy team? yes, it happens, but there’s no getting around it, you need to have a great spirit , because when this happens, the dogs are fighting there, you shouldn’t stand, look, you should come up, separate them, back in the sixties of the last century, dog sleds were essentially the main mode of transport on sakhalin, now here of course

everyone drives... cars, but dog sleds are either athletes or entertainment for tourists. wow, guys, let us know, oh-oh-oh, how dangerous entertainment this is, firstly , i’m wearing a helmet, you’re wearing a helmet, that is , some unforeseen situation can happen, and in any case, safety precautions are never worse it will be necessary, but once a year you can shoot with a stick, listen, why did you decide to take up sled dogs in the first place? it so happened that dogs appeared in my life; they became a big part of my life, and also it turned out that i can still monetize it, that is, my favorite thing and it still brings a means for development,

existence, it’s generally a thrill, it doesn’t matter. how much money do you have? in general, and if you don’t like dogs, otherwise you will never be competitive and like a store, but you can’t open a dog kennel, it’s a whole life, le, le, le, le, le, now we heard dogs, le, le , no, no, no, no, no, no, le, le, well, what a mess, where are you, le, i see they have whims too, le, yes there is one, this, yes, what are you, le, stalled, of course, lyosha alone could not cope with such a household, he is helped by his father alexey alexandrovich and his fiancée kristina, my duty, the most important thing is to feed all the dogs, and since it is very important to feed it yourself, do not pass it on to anyone, because there are dogs, who eat well, there are those who lose weight quickly, there are those who gain weight quickly, i also

go to training, look after the deer, many people believe that deer are vegetarians and eat mainly reindeer moss, but in fact this is not so, if in the process searching for food, he comes across a mouse, a fish or a bird's egg, a deer does not disdain ; it may well diversify its diet. our reindeer, not just reindeer, are also domesticated sakhalin reindeer, reindeer, which are in the red book, that is , in fact, we have almost none left on the island, but in 1975 we had a population on the island, there was a population in 4,000 heads, but today, well, well, to put it bluntly , if there are 200 heads left, then that will be good, our task is to make sure that on the island... it is precisely the phenomenon of cattle breeding that does not end, so that it continued. but who you don’t expect to see on this earth are guests from south america. meet the pets of the ancient incas, alpacas.

why did you decide to take them, love, love, this is already awesome , they are very sociable, i probably wish that if america lived there, the same shitty dude would be with heaps of alpacas, and you too. and for me, lyosha is not strange, but a wonderful sakhalin guy. there are many people like him, kind, brave and enterprising, on this beautiful and harsh island. they, probably still a little kinder, a little more fun, a little more opening, well, sports, as you have already noticed, they like to help here, they will not always throw you into poverty, especially when you come to a person, we are always open here, of course, they are they’ll feed you, give you something to drink , put you to bed, you’ll also read some clean books, and it’s fun, you’ll always be happy. something always happens, we really like it, everything is simple with us, probably the fact that our island is small, the population, and roughly speaking, everyone knows each other, persistent, sympathetic, kind, insightful and the most

the main thing burning in the soul, some sakhalin residents tell the following legend: when god populated the earth with animals and plants, he walked across the continents and scattered his creations from a basket, however, when he got to sakhalin. then he discovered that his gifts were mixed up in the basket, then he simply shook out everything that was left, this is how a unique far eastern nature appeared, friends , this place is worth coming here, come, you will really like it, i am evgeniy krivtsov, life was with you ours, see you

as always at the first. christian was born in tuscany, trained in italy, the usa and england, and in 2004 headed the legendary moscow restaurant mario. since 2013 he has been running his own restaurant. here we prepare a dish from traditional italian recipes and not only, but my own interpretation. it's called rhomba and it's my favorite dessert. in

italy it is called baba alel. christian has cooked for naomi kumble, mick jagger, sting, maradonna, but for him every visitor is a star. each of our friends has the right to ask. your favorite dish, and we are let's do it, let's add a little bisque, because we know he loves bisque, delicious, like at home, the basis of lorenzini's cuisine, family recipes, christian chef in the third generation, he willingly shares his secrets in television programs, at master classes and gastronomic festivals the most important rule in the kitchen is respect for the ingredients. if you respect the products, he then gives them to you. my results, christian lorenzini, traditions and creativity, guys, i’m already in a hurry, i need to go for my friend and colleague anton tichy,

great adventures await us, anton tichy, i'm anton tikhiy, chef of the restaurant iq kitchen, welcome to the house of tastes. anton trained in michelin-starred restaurants in denmark, france, switzerland, and worked in the best restaurants in moscow, nizhny novgorod, and vladivostok. our cuisine is a mix of european traditions. first of all, this is a first-class product, a combination of color, texture, and the output is emotions. while still in vladivostok, anton became the owner of the bronze palm branch in the restaurant business. in my kitchen the main thing is love, love for the product, love for the guests, this is the most important thing. which are we doing a fry? medium. anton is proud to have studied with the great chefs anatoly kom and adrian ketglos. after such school he is ready for any exams. here we have excellent meat, steak from manchet, this dish fully

reflects our philosophy, anton now heads two moscow restaurants, aq kitchen and riptork. and both restaurants were awarded the michelin guide in 2022. anton tikhy, emotions and love. cooks on wheels traveling. in altai, they have already visited the most famous places in this region. on the way to the main city of the altai territory, the chefs share their impressions. christian, i liked belokurikhi, it’s an interesting city. listen, yes, a lot of impressions. nature is simply gorgeous, unforgettable. i agree, and now let's go to barnaul. let's go. barnaul is not a very big city, but. there are no large cities in altai at all, the region is different, it is

a huge tourist class, but its capital barnaul began as an industrial center. local guides tell a very interesting story about the history of barnaul, and the chefs are already ready for the excursion. our city will soon turn 300 years old; it was founded in 1730, a large the ural businessman akinfimidov showed interest in our city and altai. he learned that altai is fabulous. at first they talked about copper as difficult minerals, he received permission to develop copper deposits, but soon gold and silver were found in altai, and after 20 years , all of demidov’s factories were confiscated, because for a long time he hid the presence of precious metals in altai, but how to make money managed, yes, of course, the beginning of the city was laid by the barnaul silver smelting plant, this is

the only plant in russia that preserved for a century in altai they even issued their own coin, it was called the siberian coin, it was like the internal currency of siberia, look, it’s 10 kopecks, with the monogram of catherine the second, but only here the coat of arms is not the russian empire, the historical coat of arms of siberia, two sables, that’s 80 g copper, wow, copper, yes, cool, and this is stella, an event of the great patriotic war. during the war, barnaul produced engines for the t-34 tank. every second rifle cartridge was made at the barnaul cartridge plant. tell me, how does the region live today? important of course a component of altai is agriculture. 60% of all buckwheat in the country is produced here in altai. so i will cook buckwheat. and at the moment the production of silver and expensive metals. yes, gold is still mined in altai, and the most interesting

thing is that some old mines, where gold was previously mined, are being restored again, because before the revolution, what was unprofitable is now very profitable, the technical capabilities make it possible to extract very a lot of precious metal, this is our most old street of the city of barnaul, street... the oldest building in barnaul is the building of a mountain pharmacy, i suggest you visit this wonderful place, a great pleasure. victor, thank you very much for your stories, for your stories, it was very interesting, thank you, thank you very much, on polzunov street is the first brick building of barnaul, it was built in 1752 for a pharmacy, now there is a tourist center and a museum of the history of the pharmacy. i’m a little afraid, don’t

be afraid, this is our andrey ivanovich, this is the first pharmacist, yes, from the city of akhievo we learned about that the first pharmacist of the city pharmacy was a certain andrei ivanovich, but since photographs had not yet been created, this is just a collective image of a male pharmacist, such a kind guy who does good deeds, yes, yes, he was alone for this whole spin , he was a forensic expert, and a sanitary doctor, and a therapist, he was constantly corroded, it’s like our universal cook, and i would like to start with our first exhibit, a meat grinder, you know, yes, what is it called, apparently it reminds you of a meat grinder , but you see, the outputs here are no different. the meat grinder has a slightly different device inside, it’s for grass, yes, it’s a grass cutter, a fresh plant was placed inside, so we turn the handle and the juice comes out, yes, here it flows out like, if you needed pure juice,

then you used a press, like this, yes , just like you cooks have a book with recipes, pharmacists also had their own books, they were called pharmacopoeia, there are recipes, there are diseases, like a disease... i have it presented here, look, it’s written, gray hair, come on , come on, she appeared that you were wise, you thought a lot, you were sad a lot, pay attention, you drank a lot of wine , in fact, there is a recipe for how to get rid of gray hair, you had to wash your head with cold water, often it clearly stimulates blood circulation and avoids an idle lifestyle, and how treat sadness, look, here in despondency and sadness, drinking cold water is a first aid, because it strengthens the fibers and causes the urge to... that is, you need to drink a glass of cold water, we immediately want to eat, we eat, sadness comes, here so, i'll be there today try it, great, in the building of the tourist center there is also a restaurant, or rather a mountain pharmacy restaurant, everything here is like in a merchant house of the 19th century, even the owner’s office with

a fireplace, a cellar with homemade pickles, in the restaurant you can find out what the barnaul residents of past centuries ate, this is a salad hunting with rosebuck fern , baked vegetables with herbs, sea buckthorn oil sauce with honey and lemon juice, sea buckthorn oil, light is very beautiful, but the fern was salty at first, it was soaked. anton, how to start correctly with something or all together, and you can either immediately plant several layers on the fork, or by picking up vegetables from the fern plant from below and breaking them up, mm, it’s sour, no, the sauce gives sourness, sea buckthorn oil, it gives a little sourness, and lemon juice. and yes, and the meat is, this is grass-fed beef tenderloin, well, listen, it ’s a strange feeling, this is bapry, what does it remind you of? mushrooms make me a little teary, yes, like fried mushrooms, then it gives a little , well, the consistency is like asparagus, it’s unclear,

cucumber, yes there is, yes, spinach, that’s for me a new taste, i am very grateful that you gave me the opportunity to try today, the next dish we have is a podimid squab. it consists of pork, boiled potatoes, porcini mushrooms, cream and onions . sounds gorgeous, yes, to the mind, the peculiarity of the preparation of this dish is that a frozen piece of pork is scraped with a knife and small pieces are separated from it, it turns out with the edge, and the edge of the knife is scraped, but unlike stragonina it is fried, an excellent combination of potatoes, mushrooms, pork and creamy the sauce that connects it all and it’s delicious, cool, sweet potatoes, with pork, with mushrooms, it’s all so tasty and one whole, for dessert we serve cheesecake with cheryomukha, butter dough based on milk for softness and churyomukha jam, it looks

very beautiful, concise, neat, yes, and make the dough yourself, and with milk, listen , well, cool, cool, tasty, on this trip i learned a lot of new things, both new products and new... for example, this is a cheesecake, i’m the first since i eat, i ate cheesecake, but i didn’t eat it with bird cherry, very tasty, very interesting, plays in the mouth, spice and sweetness, i really like it, antokh, thank you very much for taking the time, feeding us, telling us about old recipes, in general, opening up something new for us, and we would like to invite you to our final, thank you very much, of course, i will definitely come, it’s great, when we cook, we shouldn’t add salt to the dish, doctors have such a deformation, they can... forget aspirin, but they remember cetyl selicylic acid very well, with sugar - this is such a setup, to put it mildly, yes, you can put it this way, in short, sugar is everywhere a lot, even in borscht, it’s scary to say, there is often sugar, sugar really is such, well, in my opinion, a great evil, if you want to be slim, healthy and young for as long as possible, then you should

eat at home, not necessarily - for everything transmur , yes, somehow so actively, to follow is quite worthy. eat a lot around us domestic podcast lab is on the first today. mancacher whiskey is a product of the stellar group. it is very important when the main person in the country is not corrupt. zero tolerance for corruption is one of his priorities. a huge corruption scandal in ukraine. ermak in this interview, he’s actually making excuses. in america. we said, guys , stop stealing, ukraine steals a lot, and thanks to this, by the way, the situation at the front is much better, and klitschko also boasted of new cars in the metro, nemutishchensky or cars. construction plant, buy 95 new cars, the service life of which is expiring, it seems to me that this can simply be left, anti-fake prime minister,

tomorrow on the first day, it means the repair foremen have been sent to us, how many do you have? steam locomotives, that’s it stepan, give me a position, now i’ll be a trusted person here, what are you looking at, dates, what’s your name? ignat, sofia, why do you need a trophy? i won’t even go further with the locomotive, there’s a dead man living on an island, you kill him again, we got here, arbayta, where is your ignat, he left, he’ll come, why did he hide about the german woman. there are german women like that, a german woman is not a woman against you, listen to her heart, kiss me, a living person

has a heart that should beat, vladimir moshkov, yulia peresilt, you need to run, the land is on saturday on the first, beating, beloved, knocking, when traveling, the chefs try to alternate gastronomic excesses and active sports, otherwise they would gain kilograms during the trip. today christian and anton will control the kayaks. this sport is popular in the altai region. recently the altai regatta took place with participants from different countries, that’s right, you are a champion, an olympic champion. that's right. today we will be your trainers. it's a great honor. this is exciting. to be honest, let me show you how to do it, this hand is

straightens us up, it's slightly bent and we begin to slowly turn the oar around, that is, imagine that the water is below you and you have to position it in this direction, at this angle, and try so that it doesn't stand edge-on, if it stands up on its edge, then you lose your center of gravity and you turn over, the most important thing is that we try not to sway with our body, that is, because the boat is narrow, balance is all about it. that is , you do it with your hands, you can turn your body, but like a pendulum, you don’t swing, we don’t do boxing, we let's row, okay, well, friends, let's go, christian, good luck to you, carefully, just a little bit, you can straighten the handle, little by little, more fun, more fun, a little bit, now, so take the oar, sit, relax, the main thing is

to relax, and where do you look in the barrel, yes you should, yes, yes, well, you can look at the oar, look at the oar, yes, this is me, if i were alone now, i would have already turned over, yes 100%, you see, i’m here for you now until i get used to you, you’re a heavy guy, hush, hush, to the right, turn the stick to the right, i don’t like this position anymore, quieter, keep your balance, khlevo, beryshti, come on, just a little to the right, oops, oh, guys, how long do you have to wait, and mama mia, in short, i’ll pretend that i’m rowing, oops, they didn’t fall out, they didn’t turn something over, because the main thing for us is just for now, yeah, and then we’ll catch up, overtake. left hand drive, yes, listen,

it’s a difficult sport, to be honest, tik, ti ​​cfido a duello, vai, pronti? i think you said good words, yes, 1, 2, three, let's go. so, very interesting, okay, let's go, turn over, wait, we won't stop, we'll unite them here, you see, they went with power, and we used the pace, so, come on, well, sumer turned over

the world champion, sika smeto, let's go with. thank you very much, it was a great honor , thank you, i’m sorry that this happened, everything is fine, and a great experience, however, i never forgot, after swimming, the chefs wanted... to join the culture. they were lucky to take part in a master class in ural-siberian house painting, which was common in altai in past centuries. now its traditions are being carefully restored by folk artist elena leontyeva. elena, tell me, what is this? this door is 200 years old, and the people who created it, made it, wrote it off, they also lived 200 years ago, it

has survived to this day. have you already drawn this? of course, we are already continuing. like a tradition, but what are we going to do? will you help me finish these boards, i’ll show you everything i can, you can handle it, can you draw? on the picture i had two, nothing, i had three , oh, i just need to shape it again , fill it in again, paint it, carefully, uh-huh, so, you understand how, make me this one tulip, because i will do everything for you, you see. brown towards the edge, yes, we put it there and follow the shape along the edge, oh , normal, normal, for the first time, generally normal, but our brown should have been on the outside, it’s like a shadow, well, if you look closely at this door, so, then we do everything in accordance with the law - we do handicraft production, excellent, here, by the way, the tulip is also very uneven, so everything

is in style, it is alive, it is alive, just like you with your own characteristics, everything is excellent, excellent, in any case, the author's potchik is visible, definitely, but this is vangol, yes, the house, but you have no choice, you will have to do everything, correct it like this, great, no problem, with great pleasure, i’ll ruin the whole board, i think , this is really inspiring, yes, yes, yes, what, for life, right, altai is famous for many delicacies, recently new ones have been added to them , giant crayfish with red claws arrived here from australia, they are grown on the only farm in siberia, created by the couple scarred, this

australian red claw crayfish, and a certain temperature? yes, of course, 26-28°, we try to stick to it, everything is automatic, i wonder, whose are you feeding? we start with traditional carrots, plus dry food , why are these houses, are they needed, how do they sleep there, or what is it, right, this is a shelter, and for each crayfish there are at least four or five houses, i saw your cafe here and next to the crayfish barn, that's right, fatal, so i quickly looked at the menu, and i saw that you have different sizes of raki. all grow slightly unevenly, larger cancer, with the same aft, it grows faster, accordingly, it turns out, let’s say category 40-60, and the technological cycle is maintained in any case, but in particular cancer category 100 plus, that’s what i said, i haven’t seen such a big one, it will hurt if bite it, it hurts, you see, there are these little teeth at the ends, it bites straight through, fuck me, why is it blue, this is

a breed like this, an australian red-clawed crayfish, only males have red claws. like a manicure, to be honest, i certainly feel sorry for these guys, i guess it’s our uterine herd, so no one is going to rebuke them, you’re lucky, we have a separate wing where we have the process of birth, conception, everything is like with people, of course, we end up in maternity hospitals here, right, and guys, here’s the pool itself, where the process of growing eggs occurs, that is, some part of the larva has come off, some is still under the tail of the female, you can see small ones, yes, yes, yes, two or three days and we hatch the female, i suggest now we look at how the process occurs feeding, oh look, there are more of them, yes, there will be more of them here, we take the food and just like that we scatter it, and what is this food made of? it’s a combi food based on fishmeal with the addition of various minerals and vitamins, well, everything is great,

we’ll hire you, that’s it, we’ve agreed, super, free food, free crayfish. yes, yes, the first rock factory in altai is located in the farm building; here australian crayfish challenge the traditional dishes of the region. i confess honestly. i only ate ready-made crayfish necks and never ate crayfish like this to clean it, you ate crayfish, i can show you how i do it, and then say correctly or wrong, okay, i occupy the bone like this, yes, then i press a little, like shrimp, in principle, then i remove the shell, then, yes, sorry, then it’s usually like this, yes, show me how else you can, you can , so we do it, a little. i’ll finish it, yeah, basically the same thing, we just separate the bushy part of the neck, that’s it, you can eat it, we open the shell , we eat the whole thing, we eat, yes, yes, this is the most delicious, well, no, guys, yes, yes, yes, yes, no,

no, and we'll enjoy your meal, hmm, it's delicious, yeah, and i'll stand and watch, yes try, yes, well, try, they are very tasty, thank you, i can eat 10 kilograms , this, i love shrimp, crayfish, crabies, amar, lobser, everything, i ate crayfish in italy, not in italy, crayfish, i can say , which i tried for the first time in russia. pash, you’re right, it’s really very tasty, thank you for feeding them, showing them how to clean them properly, and it’s good that this is not the one we saw there, of course, we’ve already made friends with them, now it’s time for the chefs to think about their own dishes, they go to the local market, what will you prepare? i haven’t decided yet, but i wanted to make something, well, from game, for example, yes, deer, moral, los, whatever we find, lingonberry sauce will be perfect, and you, anton, and i’ll make

beet mousse with goat cheese and green buckwheat popcorn, i’ll cook the vegetables, come on, then i’ll go there, find something else there for mashed potatoes, vegetables, cabbage, something, let’s split up, come on! hi, hello, i need uh cauliflower, these two are the largest things, the whitest ones, it’s good that we’ll pick them off, yes, great, oh, i see the best ones berries for this, yes, these are our altai lingonberries, we can try, of course, they are true, they are small, but they are a very tasty berry, yes, we take everything, and from you? by chance there will be dry berries of juniper, we have dry ones, yes, please give us another bag of juniper then can we buy beets from you 3 kg of beets

, only those that are dense , you never need to buy soft beets and in general you don’t need to buy any vegetables, no soft beets , only dense ones and from you do you have heavy cream , yes, you can try it, thank you. in general, how like ice cream, but can i also have butter, full fat, also 82 fat, very tasty, but when 82 about 82 is the most delicious butter, and you have farm milk from cows, of course, you can try it, please?

yeah, i need 1 liter, this is a gift to you from the altai region, a gift, but please tell me, do you have it, green buckwheat, of course you have it , please, i successfully came in, i’ve been looking for it for a long time, it ’s so young, yes, but how many of you are there, listen, i’ll take it all from you, yes, how much do you need? okay, study the tastes of barnaul residents, chefs living souls decided in the restaurant, this is the poem restaurant, different national traditions are mixed here, now the chefs will appreciate this masterpiece on the streets of gogol. olya, i can say right away, looks simply amazing. yes, the presentation is very beautiful. for hummus, we use baked carrots with chameleon, and then we mix it with mustard oil, olive oil and oriental spices, we have dera, cardamom, coriander, paprika, and the like, so in an oriental manner, absolutely right, you know , olga, i will really

like this cleverness, nothing superfluous, it’s just that everything is balanced very, very well, minimalism and beauty, yes, i completely agree with you, all the experience that i have acquired through life in cooking, here it is all on the plate, this is alenin tartare, right? yes, these are alenin tartare, we season fresh venison with smoky oil, which we smoke on wood chips and make mayonnaise in oil, which we infuse with juniper berries, they were generally served with white bread, but one of the chefs came to visit us and... he said it would be very cool with dark bread, here there is rye bread, i i admit, i have cooked deer before, but here there is absolutely no that unpleasant taste of venison, it is so noble, soft, sweet, just like you did, fresh meat, well , logical, ol, cool, tasty, juicy, beautiful, in general, well there is nothing more to say, yes, all that remains is to eat, we have pumpkin soup, we serve it with pumpkin chips, chips from borodino bread, cream evaporated in

a gravy boat, pumpkin soup, it’s kind of ordinary, and we decided to diversify it a little, so it we have aspic, that is, the guest fills it himself these are all chips, in 99% of cases in our country they don’t use such techniques , it’s rare, it looks very cool, i really like the play of colors, the taste is five out of five, even i rate it directly, i just really like it, 100% agree , when you still feel softness, this is not... what else are we going to try? now they give you a dish with beef, this dish also, of course, contains all the altai products, the base is raspberry sauce with red wine, very beautiful, thank you and local berries, we do not have options for roasting the meat, because we believe that this particular roast is perfect for this

sauce for this side dish, wow? to do this, yes, this is very, very cool, yes, thank you to the applause, bravo for the courage, bravo for the taste , for the colors, yes, the meat is top, our altai, ol, thank you very much, it was not only tasty, but also aesthetically pleasing, apparently , what details, you are very attentive, thank you very much, dinner is wonderful, thank you, but we need to prepare for our finale, and we would like to ask you for permission to cook in your kitchen, please, finally we are in the kitchen, what will you cook? i bought alinin’s fillet, i’ll now marinate it with currant tincture, seriously, juniper, olive oil and rosemary, garlic, this is cauliflower , we get a very soft puree, we ’ll use it to make a sauce based on lingonberries and mountain honey, cool , yes and you.

and i want to mix four simple ingredients: beets, green buckwheat, fern and goat cheese, cool idea, well then let's get started, let's go , i've grinded the cauliflower, now i'm pouring farm milk, moscado, then put the salt and pepper on the stove for 20 minutes, you need to do this, cut the beets in half, pour some olive oil on top, add a little thyme to each beet, just pepper leaves and a little sea salt, then cover it all with foil and put it in the oven for one hour and she was baked all over in her own juice, okay? yes, of course, we do it, the honeycombed cabbage is ready and we blend it, but if we add too much milk, it will be very liquid, it’s not suitable for us, a cup of gelatin, add milk, where i cooked the cauliflower, put it

in the microwave for 30 seconds until the gelatin is gone will dissolve, then we’ll add this gelatinous mass to the puree again in a blender, for now i’ll soak the fern overnight for 12 hours, this is necessary to remove excess salt, and tomorrow i’ll fry it in the food truck, yeah, i’m ready to marinate olyunino, how are you doing here, very good, thanks for the kitchen, it’s comfortable, the guys are helping, i’m grating the cheese, and i’m just crushing the juniper. because you definitely have to push yourself in front of you to fuel, i support, yes, otherwise there won’t be this explosion of aromas, and most importantly, i today i bought this blackcurrant infusion, and now we will season it, marinate it, leave it overnight, tomorrow it’s ready for grilling, in the meantime, we have created buckwheat, we will distribute it evenly on trays and send it to dry for 10 hours tomorrow, blow it up in oil as

deep-fried, for lingonberry sauce i’ll take butter, add onions, put it on the stove and after 5 minutes, when the onions are already soft, i’ll add half the lingonberries, we’ll beat the beets with frozen butter, this is very important so that everything is absorbed, it’s silky, homogeneous, textured, and tomorrow we will combine all this with the rest of the ingredients, oh, the most important point, how the color is super , and this will be popcorn, this will be popcorn , we will sprinkle this on top, we will fry papriknik tomorrow, tomorrow i want to try paprikniki, i want let's go so you can try the delicious papriginnik. everything, when you want, you can, who allowed chips, how do you see the family is all so plump, i say, since monday, we all go on a diet, you understand that you must have a conscience, a sense of

self-preservation in general, that in front of you is the mistress , i i start cooking, eating, he comes, sits with me, and at the same time he can stand up for himself, and eat anything , you saw the video, watch with us, the premiere, today on the first, all the bears, teddies gathered, bourbon btirman, product of stellar group.

hot ice, live broadcast, today on the first, love figure skaters. skating, appreciate figure skating, love figure skating , good russian, this is a dead russian, this is nargiz zakirova, with whom we had the chance to talk, such an immodest question, but how did you end up in moscow, nargiz fell for it and she told us a lot of interesting things, i was flogging there, i was there from left to right of all these orcs , she always had russophobia, she just hid it, well, in short, they started to cover my oxygen, she tried to hype, but she was hyped, so she was banned from news for 50 years, i still need to ask to add 50 years, i’m going to get myself another tattoo , but if you tattoo me, i’ll give you citizenship ukraine, on the forehead, on the forehead, come on, we raised 7 million dollars for weapons, finances the murder of russian soldiers, and america its no way

didn’t reward her, didn’t give her citizenship, she’s not needed there, she’s needed here, so that she can do dirty tricks here, organize dances in churches, i had the idea to get rid of russian citizenship, ask for ukrainian, today we see the betrayal of our country, from the vanavan and the lexus, on wednesday at first. on the eve of the battle, anton and krestyan decided not to be original and spend the evening in sisibir style with light steam. i am glad to welcome you to our siberian bathhouse, we have prepared a fir mattress for you, it fills you with health and tones our body and improves immunity. cool. cool, kristin, listen, do you even have baths in italy? well, there is, yes, but that means it’s not very popular, but i like it more when there’s steam rather than when it’s dry, cover your head with a fir broom, so that you have a comfortable microclimate and your head doesn’t

overheat, as they do in the bathhouse rule: keep your feet warm, your head cold, your stomach half-starved , you can’t go to the bathhouse on a full stomach, but you can’t, the bathhouse is comparable to training, so... it’s not recommended on a full stomach, but on an empty one stomach, it is not recommended to go to the bathhouse, now we dial a password without contact, put it on the body so that the body feels it, so what is this stall? professionals usually use oak brooms, as they

capture steam as well as possible. holds it very convenient for various techniques, me oh, you feel it, yes, great , as in italian, bello, belluli, i think it’s very useful for us, but now i’ll add panta to you after hovering, this is a very useful thing, you know , what is panta, christy, no, panta is blood, morals, has. properties , rejuvenates, the skin should absorb beneficial properties, as always, yes, we have a bathhouse, tradition, tradition, go to the bathhouse, well, it is very

useful when you go out, you have. energy, yes, yes, we will need it, now the chefs are ready for the battle, they are already in the food truck, and i am anton, i started frying the meat, i will probably fry the medium, yes, so that everything is fine, yes, yes, medium, it’s better not to do more, now i ’ll heat up the sauce, puree, and in 10 minutes i’ll be ready, fry for 2 minutes. fern and we can give, yes, that's it, let's go, hi, barnaul, hi, how are you feeling, great, here we are.

for a good mood, and today for you, we worked overnight, prepared to treat you today our dishes are based on your wonderful local products, you love alenino, dalenino is game and there are lingonberries, i decided to call lingonberry, friends, i prepared for you , your main products that grow in altai are beets, buckwheat and paprika. and called it altai roots, this is very scary, friends, are you ready? yes, let's go, hello, hello, anton, glad to see you again, and i too, how are you doing, everything is fine, super,

fern dish, we will evaluate it. in barnaul, now it’s your turn, now it’s our turn, then we’ll come and ask for your addition , look, but there was more than one, i like these ulipki, please, hello appetit, alenina performed by christie, it’s a very interesting combination of taste, meat with such sourness, he wants to eat and... eat, that is, it is very fresh and soft, complementing anton, his dish, it is also very interesting, since there are products there that are very incompatible at first glance, but they are in a wonderful, chic execution , which is given - this perfect development of taste, it’s a little unusual to try game in such a soft, beautifully cooked form, that is, despite the fact that altai is famous for such products, but nevertheless the cooks did a great job, they made it great, buckwheat, it’s actually... something i didn’t even expect that i could

feel such a bouquet of flavors in this dish. hi guys, here you go, great, great, what is kumiva, in italian, in italian, i got it, now i know it, guys, we’ll be glad to try your dish, hello, hello, girls, you’re so cool, it’s great that you came to us, will you like our show? i really liked this dish with its altai roots, buckwheat popcorn combined with puree, beets and ferns, just unrealistic taste, buckwheat doesn’t taste like pine nuts, it was the first time i tried game, but i can say that it was quite good, it was delicious nice, great combination with the sauce

lingonberry, dots... it plays so well with game, i love buckwheat , i really liked this reading of buckwheat popcorn with beets, i would gladly order it somewhere else in the restaurant, i would really like it to be taken away. i really like the juicy, tender venison, juniper, the shades are so tender, the puree emphasizes, connects it all, i really liked what you did, this dish, i’ll like it... the combination is common, all the products together, in general you get such a connection in mouth, i love you just a great guy, i’m proud of you, about buckwheat i can say that i was very surprised by the popcorn in combination with such a creamy sauce and punched beets, it’s very tasty, well, if you take my... restaurant recipe it will be the most prophetic praise.

well, if you give me the recipe, then of course, visually both dishes were gorgeous, they are bright, beautiful, restrained, laconic, your mousses are very airy, very... creamy, very soft, they fit perfectly with these dishes, i want to first of all thank you for coming to us at all come, for your work, the most valuable thing is balance, combination of tastes, you have this task well, an a, 100% point, thank you guys, you are just great, altai roots, anton, yours, i would always eat for tomorrow, christian, grusnich, i would probably eat it in the evening, thank you, thank you, oh, guys, we are ready to vote, come on, thank you very much , we put on a real culinary show, i hesitated for a long time which dish was better to choose, but still my sympathies leaned towards our

buckwheat , the dishes are gorgeous, the venison is incomparable, but the altai roots sprouted right into the heart, so i am a zolotaysky root thank you, i agree, magnificent, i am a meat eater, but i have never tried such meat, thank you, thank you very much, the two dishes are excellent, but i will say in the words of a classic, meat, let's meat, we need to count the votes, come on, come on, come on, come on, come on, christian, i’m 19, 19, and you, and i’m 21, i congratulate you, well , this year i won, last year

you won, yes, thank you very much, guys, for your mood. for your smiles, for the fact that gastronomy in the region is rising, the quality is visible on the plate, your products are truly amazing, thank you, it’s time for us to go, thank you, today there was a battle of the most famous altai products, venison, lingonberries , fern, buckwheat, christian won, great trip, yes, he’s a lot worse than me, more than anything, what? rockforge, katun, nature, rafting, yes, parachute, regatta with olympic champions, it’s just very cool, we need to stick a coat of arms, yes, and go home, forward, home, home,

let’s go, let’s go, come on, hello, on the first channel news release, in the studio maxim sherfudnov and briefly about the main thing. fpv drones against militants and bar working with rooks at low altitude are smashed to pieces by the fortified armed forces of ukraine, whose words