that's all, thank you for being with us, chefs on wheels is on air right now, today in coluga. nikita kuzmenko, nikita is a participant in the top 50 best restaurants in russia in 2021 and the twenty- second year. my name is nikita kuzmenko and the owner of the restaurant is ships place and bar. here i cook not only food, i cook emotions. let's touch them. winner of best chef 2017, best young chef of russia, jq 2021. winner of the ristling cup in 2020. in the first

year, my team and i are engaged in gastronomic taste research, we try to look inside the dna of our dishes in order to understand what can really make guests think and leave the restaurant inspired and filled with emotions. kuzmenko is one of the most intriguing chefs of modern russian gastronomy. his cuisine is mysterious and provocative. this is how the sprat looks unusual in our restaurant, the green stones evoke a feeling of some kind of freshness, although the shell hides... the rich salty taste of the sprat. nikita easily juggles with exotic ingredients and is not afraid to experiment, he is the chief alchemist of the russian culinary industry. despite various manipulations with textures, flavors and ingredients, we still try to preserve the basic value and unusual taste of the product. for example, here we have a dish consisting entirely of all parts of the asetra. bon appetit, art has taste. nikita kuzmen. cooks

not food, but emotions, maxim yurshov, a new star of the capital's gastronomy, i am a ruff maxim, chef of the grace bistro restaurant, welcome to the most beautiful place on patriki, maxim began his career at 16, at 22 a year ago i found myself in the kitchen of the famous metropol under the leadership of andrei shmakov. the experience of a five-star hotel came in handy at the legendary patricks. we gracefully mix standard european cuisine, which our guests understand with the east, and we do this through spices. maxim interned in beluga, worked at hans and divine, and opened a restaurant by champagne from scratch. his style, the author's cuisine, his motto

- freshness, juiciness and lightness. grace, we focus on quality, taste and beauty. now we are preparing the pasta we are making yourself. we will serve it with scallop truffle, patrick's most important ingredient. we don't regret the truffle. yarshov is called a chef of the new generation. he is a chef by vocation and is ready to intern every day. okay, okay, warm it up. dasha, do you remember, yes, how we talked, so that it was so liquid, in the center, we do french style, maxim ershov, quality, taste, beauty, i’m going to kaluga and smolensk with my friend nikita kuzmenko, i think this trip it will be just great, nikita and maxim are the cooks on wheels, on a putrak they are going to kaluga , nikita is an experienced traveler, he has already participated in our program, we

have been friends for a long time, it’s time to go on a trip together, we are going to kaluga, i myself was only passing through and not for long, what do you expect from kaluga? i think it will definitely be possible to find some interesting local recipe and try to cook it, yes, great, maxim, you probably know that alexey konevsky and i have already gone on a similar trip, yes, i cooked in this food truck, i always dreamed of trying work in a food truck, drive a food truck, as i do now, we had a very interesting trip, we visited local markets, local museums and were inspired, i think today we will also be able to see something new for ourselves and be inspired and delight the guests at the end , whom we will feed, yes , i’m looking forward to it all, we finally got there, yes, the road was short, kolugga is located not far from moscow, but i’m sure that here we will also have something to see and be surprised by, let’s go for a walk around city?

let's go, let's find something new for ourselves. kaluga - an ancient city 200 km west of moscow. the location has determined its turbulent history. various invaders constantly entered russia through the city. kaluga burned down several times and went through difficult times, but was always rebuilt, good and rich. our city has a long, long ancient history, once belonged to the grand duchy of lithuania, we learned about it from a written source. in 1371, the lithuanian prince olgert wrote to the patriarch that the moscow prince took away from him the city among them lists our town. coluga. katya, who built all this beauty? but all this beauty was built by merchants. the merchants gathered together, created a bank, pooled money and had to implement the project that was approved from above. but all that we see is this unique architectural ensemble of living room rows. he is truly

stunningly beautiful. it began to be built at the end of the 18th century. they planned to build 20 buildings, but only 14 were built because the merchants did not give money for a long time; it took 40 years to build. our living rows before, what was here here, there were the same shopping rows, there was a trading area, but there were chaotic wooden shops, but why a trading area? because this street down, vorobyovka, vorobyovka , not because there were a lot of sparrows, thieves were beaten, there was a pier below, goods were raised from above here, and here on the shopping area you could trade, there were food or clothing, it was anything you wanted, and food and things, there is such a thing as kalush cuisine, that is, such national recipes that are interesting. try it there, find out something, there is such a kaluga dough, yeah, it was made only in kaluga, purely according to our unique recipes, which were carefully preserved and passed down from family to family, that is, from descendants to descendants, you have to try it, yes, definitely let's try,

you and i will now take a walk along an ancient stone bridge built at the end of the 14th century, the bridge is unique because it was built in an unusual style for russia at that time, in the roman style, i want to see the akv bridge, it it turns out to be all arched, it has arched openings, it is very tall, guess how tall it is? 20 meters, no less, yes , you guessed it, it is 23 m high, it is a natural ravine, because behind us there was a city fortress, and here is a natural relief, there was a deep ravine, next to us is the oldest stone building of our city, the chamber merchants, there is a museum inside, there is a museum inside, and the kaluga crafts museum, various exhibitions open here, in the old days the korobov merchants lived here, there was here is a secret room, the existence of which no one knew, and there he kept all his savings, when the last koronov died, the house was boarded up and the resourceful kaluga residents

began to say that the treasure was not found, but the treasure was still found in soviet times, one gets the impression that that kaluga is such a rich, prosperous city, there were many merchants here. absolutely every kaluga resident, independently, is rich, he is poor, we were all engaged in small-scale wholesale rose trade, we traded everything, we exchanged everything, this is a characteristic kaluga feature, such a small business, everything businessmen, during the dawn of the merchants , a special delicacy appeared in kaluga: kaluga dough, kaluga gastroenthusiasts restored an ancient recipe, tell us what kaluga dough is, boiled soft gingerbread, the most important dessert in kaluga. kaluga dough is the great-grandfather of all gingerbreads , tula, today we will prepare kolushi dough, exactly the classic one, what our ancestors did, approximately, this is the forties of the 21st century, add 800 ml of water, yes, that ’s great, now we need to wait when the water boils, then we will be with you bring in the sweetness of our future dough

, these are three ingredients at once, sugar, pataca honey, class, this bread, this is high-quality bread, ground into flour, we have such a special dutch-type mill, then this sukhan and flour were just brewed in sweet syrup with spices , this is how the dough turned out, we carry it and wait for complete dissolution, and what do you have here, and these are just spices, already ground, butan, cinnamon, cardamo, cloves, let me then get on with the breadcrumbs, you are not a lazy guy with us , the task is to grind these directly into flour breadcrumbs, straight into the flour, straight into the flour, this is very important, yes, but in general what it will look like in the end, it will be pudding, liquid cake, soft cake, well, in general, as chezhevsky wrote, you know, he was tsalkovsky’s friend with us here, he notes... kaluga is a city of landowners, merchants, fish, meat, apples before the kaluga dough, and here is an explanation of the dark brown sweet mass, which you are already compacting with the amount of crackers that you introduce, i think i have exactly the crackers rubbed like this, well , we forgot the spices, let’s control it, like this, and add everything directly,

you can do it from above, you can do it through a spoon , whatever suits you, yes, yes, the city will be rich , there were no problems with it, the main thing is that it is aromatically delicious, because the dough was eaten a little at a time, savored, there was even a saying that the dough. .. don’t stuff it, a very bright aroma of cloves, it seems to me that it even predominates there, yes, we are now waiting for the spices to completely dissipate, yeah, everything is working out for us, yes, so far so good, by the way, now the aroma of malt, cloves, but still quite a pleasant aroma, the smell of such mulled wine bread, easy to knead , knead, so far it’s easy, so far it’s easy, but it keeps getting thicker, thicker and thicker, yes, this is not an easy job, i have a stick prepared here, i want to already, well, in principle, yes, let’s take a sample, try, dedicate you are real dough eaters, as we joked, it’s very tasty, with berry yogurt, i think it would be very tasty, in a glass. and the ice cream is awesome, i'll think about it

, a dish ready for you to fill up, there were n't enough gingerbread cookies and the chefs went to the famous local restaurant veranda kwan, it is located in the popular kaluga winter resort, from its veranda there are the most beautiful views of the aki bend, our first course is a salad with baked vegetables, homemade young cheese and a dressing based on white balsamic vinegar, chef, what kind of cheese? homemade young cheese, made here in obnensk, goes well with eggplant in this dish. interesting dressing, white balsamic marinated with paprika, with cancasse tomatoes and what is green is ground pepper with cilantro, brought to texture, well, it’s like an additional dressing , so to speak, very similar to a game of baked vegetables, but only in such large pieces, so it goes well with cheese, i... i myself am not a fan of eggplant zucchini, but in this dish in combination with yours dressing with this cheese

, but very tasty, thank you, the next dish is kaluga trout ceviche, with pepper salsa, sweet wasabi sauce, trout, you marinate it or salt it somehow before cooking, and before cooking directly we sprinkle it with cane sugar, salt and bake it right in the plate, that is, it’s raw fish, that’s right, yes class, very tasty, the sauce is such a sauce... there’s condensed milk, yes, condensed milk and vosami, such an asian classic, a little unusual, and the third dish, we have farm beef tenderloin, with celery puree and smoke sauce, oh, it looks very appetizing, you made the plates yourself, for yes, this is kaluga ceramics, it produces not only in kaluga, many moscow restaurants also use it, you order this beef, or the market , this is the market, and tell us, what else will the kaluga region become famous for? what will he draw our attention to, maybe some local product, well , i suggest you focus on dairy

products, also meat, definitely look , you will see something, choose for yourself, chef, thank you very much, it was very tasty, he noted for yourself, excellent quality vegetables, excellent quality fish and very tasty cheese , we are also waiting for you at our foottruck, we will also feed you deliciously, thank you very much, good, thank you, thank you, i think the first word will be mom, he is still very i thought for a long time that varik is for our foster care, well , that is, now there for a couple of days, he will sleep there in her crib, that is, everything will be as before, everyone knows the fable of marta glasses, they generally have the intelligence of a five-year-old child in this breed, this love, you saw the video, watch with us, the premiere, today at the first, during the investigation, a muscovite was detained, suspecting his guilt...

please provide us with a loan and we will return your money. ukrainian propaganda, represented, of course, by vladimir zelsky , is spreading a promise to return all the money for loans for weapons. of course, he won’t give anything back, he buys yachts, villas in italy, real estate in africa, when they stopped giving him money, he started stealing soon. fedorov tells us: there is a personnel crisis in the territories. because everyone is afraid, the threat of explosion, liquidation, it is extremely high. he directly says that they threaten to kill everyone who works in the liberated territories. antifake, premiere, tomorrow on the first. the main attraction of kalugiy is the cosmonautics museum, the world's first largest our country. it looks like... a giant alien object that landed in the center of a provincial russian city, but why did it land

in kaluga? it is impossible to imagine kaluga without astronautics, because an amazing scientist, konstantin eduardovich tsalkovsky, lived and worked here. what it is? a model of the tsolkovsky rocket, which was made by our artists according to the drawings and descriptions of the scientist. and here are the main points that tselkovsky offers over a fairly large period of time. and to many we used it today, well, he was so ahead of his time, in what year was he involved in astronautics, the 19th century, how is it possible that he is there, yes, he never happens there, i couldn’t. because at the age of 9 he fell ill with scarlet fever and became almost completely deaf ; all that he achieved was only his desire to gain some knowledge, essentially a self-taught , unique person, yes , tsolkovsky, great in his rocket, gives such a smooth streamlined shape to the retina for better passage of dense layers atmosphere proposes to divide the rocket into several rooms calls them compartments. in the first compartment , it proposes to place automatic

control panels next to the astronauts’ workplaces. and already in the 19th century tsolkovsky proposed. the first life support system , the first cosmonaut's clothing, nothing more than a spacesuit, it must be said that solkovsky's suit is very similar to the modern one, in addition, in the second compartment he proposes to place cylinders with a supply of oxygen, in the middle there are anti-g baths, the man saw the future, he calculated, in the first works of tsolkovsky, and in our first cosmonauts didn’t have textbooks on astronautics, he told how a person would feel there in outer space, the behavior of objects, the sensation of the body, tsolkovsky described all this in detail and the cosmonauts getting there were shocked at how accurately he described it all . amazing, please tell us about these two spacecraft, i don’t even understand what they are, well, this is probably the most extensive, almost, it’s from satellites, today, this is the largest group of spacecraft that are in space, there are the most satellites in orbit

, the largest in the middle is the first molniya communication satellite, three such satellites, a foreign information receiving system back in 1965 allowed residents of vladivostok to receive live tv broadcasts from moscow, but today smaller satellites carry big tasks for ourselves, help us study the earth, help our fishermen keep an eye on the school of fish, this is for you, yes, yes, yes, we flew in unmanned mode, and this is the story of the flight of our amazing reusable spacecraft transport system energy buran, that is , it turns out that we were the first to launch the same rocket into space several times, or what? unfortunately, buran’s energy flew only once, but it was a unique flight, it consisted of an unmanned mode, absolutely all on-board systems worked automatically, having safely circled the earth, buran, returning, chose such a trajectory that specialists were ready to shoot it down from the ground no one controlled him remotely, no,

no, he chose everything himself, with his own brains, absolutely and chose a trajectory that no one expected, but then it aligned with the calculated one, and when the experts calculated it, it was the most optimal trajectory, under those weather conditions, and it landed safely at the yubileiny airfield, later we planned that it there will be manned launches, but history decreed that, unfortunately , there were no more such launches, but the technology, believe me, is unique, one of the most difficult, one of the most terrible stages of space flight is the docking of a spacecraft with orbital station. i want to suggest that you try to become an astronaut, i always wanted to be an astronaut, start the engine, give the gas, we’re flying backwards, nikit, my axis angle is adjusted, it’s done manually and it always happens, as a rule, in normal mode, the alignment happens automatically, but if something goes wrong, the astronauts have to

stack manually, they just have to get used to some kind of surgical work, their brains a little bit... they have to work differently from us here on earth in two-dimensional space, not like ours you're going fine, okay, yes, give me the gas , i'm giving you the gas, don't drown now, wait now, yeah, i need to get used to it, don't drown , don't drown, no, i took it all away again, i took it away, yes, it's not you who control everything on the other axis, but it wasn't so close, not the whole iss was buried on such chairs they sat on station mir at such a table, we gathered here for a meal, you also have the opportunity to try space products to evaluate them as experts, now we will try french fries, yes i will try cake moscow, well, how do you like space products, the cake is very

it’s similar, seriously, it’s exactly the same, well, rip the potatoes like that one more, yes, i really want something hot, a texas burger, i have it, and i have borscht, just like at home, and borscht, and khorcho soup and a huge number of first courses in space, a very unusual feeling, you can eat borscht from a tube, you can eat cake from a tube, you can eat a burger from a tube, a very cool kumi, and everything is quite tasty, dreams of conquering other planets have spread around the world from skaluga, but also beauty... the earth in kaluga deserves attention. there are many interesting parks in the surrounding city. the chefs decided to inspect one of them. natalya, an incredibly beautiful park, a very beautiful area, you can hear birds singing, tell me, it is large in itself, it is the largest bird park in russia and one of the

largest bird parks in eastern europe. i heard that the history of this park began with just a few parrots, is that true? tatyana romanna, the founder of this park, she collected parrots, the collection grew, increased, and grew up in such an immense territory. they kept it in an apartment, it’s difficult to keep it in an apartment, that's why we came here, in 2005 the park opened to visitors, and how many species of birds live here? a huge number of birds, only parrots have 88 species, only three, i know, but isn’t this a parrot? no, these are wine-crowned cranes, they are among the ten most beautiful birds in the world. aren’t they hot here? well, of course, it’s not hot, this is a peruvian penguin, they are very comfortable, but in winter? they spend the winter in these houses. oh, what

a beautiful color. yes, this is a red macaw. why are tropical birds so bright? tropical nature is very bright, a lot of fruits, leaves, flowers, yes, and such a challenge of nature , they hide from predators, yes, of course, they need to be invisible, they are so bright. they don’t come to you from the wild, right? of course, not from the wild. our park is part of the association of zoos and in order to replenish the collection, we have some, say, patagonian mara, we exchange or sell, and large parrots and parrots in general are the park’s specialization, that is , we do our part to ensure that these birds are preserved on earth, not only parrots, but all animals fall into this category of exchange, of course, among the attractions of eco-meadows... there are also quite unusual ones, for example, the mumu museum. no, it is not about the sad fate of gerasim and his pet. what the museum is dedicated to, the bosses will now find out. we

are in russia's first art museum of garbage, weasel, its name is mumu. the museum was opened to draw the population's attention to the global littering of the planet. and this is not a dismantled pile of garbage yet, right? three of our designers worked on this pile of garbage, collecting garbage for it. was organized in total six times, we have a rso container on the street, all the fractions of waste that we accept as recycling are written there, yes, some yes, we only accept what we can recycle ourselves, well, this is an interesting idea so that these things some unnecessary ones did not just lie idle, they were collected in such a place so that they would carry a semantic load with them after their life, so to speak, an example of recycling a glass bottle is a stained glass window, it was made specifically for our museum. this stained glass window required more than 150 bottles, and pay attention, the round parts are the cut-off bottoms from a glass bottle, a cool design solution, i would even put one of these in my home with great

pleasure, you knew how convenient egg cartons are, can i join you too, a massage sofa made from egg trays, there is a sofa made from suitcases for those who are going on a trip, and what kind of pillows are these, this is a christmas tree, an interesting solution, and pay attention to the cactus collection... this is also made from bottles, yes, yes, this regular plastic bottles, i prefer origami from banknotes, we ourselves actively use in the restaurant such a story about recycling, about waste-free production, and some such things could be an excellent addition to the interior of the restaurant, this is very beautiful, if you approach the matter with soul, then even trash. becomes a source of inspiration, chefs are ready to create their own dishes, they go to the local market, what

inspired you, what will you cook? i was inspired by koluga from their koluga dough, i will make it according to their original recipe, but i’ll add some colors with my reading, but i want to work a little with the kalush dough, rework its recipe in principle, and make it more... juicy, soaked, soft, i hope i can do it, you can too, we’ll have two desserts, cool, hello, can i try your honey, hello, come over, this is forest honey, angelica predominates here, angelica, oh perfect, it’s very fragrant, very healthy, i’ll take forest honey and mud honey from you, please tell me if there’s do you have cinnamon, star anise, cardamom? no, i never i don’t buy ground spices, because their taste is much less intense than the taste of whole spices, which you can then fry and

grind yourself. do you have matzo , can i try it first, oh, it will do, i think it’s perfect, i’m delighted, i also see condensed milk, can i have a couple of jars, please, take a small amount of nuts, i’ll use walnuts and brazil nuts , the pican also looked at me, let’s give him 200 grams too. you have such a wonderful raspberry, my eye immediately fell on it, you can try it, yes, of course, it’s local, yes, babolinskaya, i’ll take a couple of trays of raspberries from you, okay, a tray of blueberries, okay, probably, i ’ll take a couple of persimmons, try, experiment, but these will be my kind of chips, then we ’ll need plums, we’ll use them to cook so

easy, so easy. i think we should use several varieties of candy at once to make the taste more multifaceted and interesting, well, let’s take each type, just like that, just take a kilogram, you don’t have uzbek lemon, it’s still too early, it’s not ripe yet, i understand, i understand , then normal too a couple, the main ingredient in the kaluga dough is spices; in the original recipe, as we were told, there is bojan, cinnamon, cloves, cardamom. i’ll change the set of spices a little, i’ll take nutmeg because i like it, i’d also like ground cinnamon and cloves please, this is goat cheese, that’s right, soft, let me try it, please, how much do you want, three goat cheeses, please, scrolls you have it, you have it, let’s have three too, well, we’ve collected the main grocery set, all that’s left is to buy professional chocolate and we can start cook, but before you start creating,

you need to find a place for preparations and desire... kitchen, this is an entire culinary studio that includes a cafe, a culinary school and food delivery, in general, one of the gastronomic centers of kologiya, what will you treat us with, pumpkin cream soup, we grow everything ourselves, everything is from our garden, we make our own bread, we added activated charcoal to this bread to make it more healthy, and what we have on top of the soup is nuda popcorn. i smell some interesting spice, me too i can’t make out, yes, what was added there, there ’s ginger, ginger, we boiled the pumpkin with ginger and then punched it, there’s chicken broth, no, it’s vegan, rome, what can i say, a bright taste, which is not always what you expect from pumpkin, i will travel 200 km for this soup, now you will have a potato groten with chanterelles, my mother collected chanterelles from the forest, from our kaluga, i was already thinking from the garden, from the garden, no, i was already going to say it myself,

but the sauce is made from onions, which? sauce, we caramelize the onion, punch it with a blender, everything is natural, nothing, no additives , that is, there is no sugar, it’s natural, no, no, no, we add sugar, add, trim, very tasty onion sauce, i like its sweetness, potatoes are cooked very correctly, you like it potatoes, this is such a classic, fried potatoes with mushrooms and onions, yes, but just a little different, we raise rabbits, we make rabbit stew out of it, and this is ravioli with rabbit, which is actually. speaking, where, nikita, from your village, and what kind of sauce? this is rabbit stew, from rabbit stew, yes, listen, with sauce , this is a really great combination, but we added fresh carrots to the dough here, because of this, this color, yes, it’s very tasty to me, i would eat and eat, i would eat and eat, in fact, rome, you don’t need a worker in your village , he’ll just raise rabbits, rome, thank you, all

the dishes were very tasty, thank you for such delicious vegetables that we tried today, i’d really like to get into your kitchen from then on permits and also make preparations, maxim and i have a lot of things to do you need to do this guys, well, look, the kitchen is at your disposal, you can basically get started, motor and camera, i’ll start by making a chocolate brownie, for this i ’ll need to beat about eight eggs with a small amount of sugar and beat until light and fluffy foam, tima , you fed deliciously, now i’ll ask you to help me, i’m so full, i can’t move, so much chocolate, so much butter, in a water bath, yes, yes, homogeneous, let’s bring it now, and i’ll start with bread for me i need to make crumbs out of borodino bread, so i’ll clean it now from excess crusts , immediately put it out to dry, and then i ’ll make borodino flour out of it, nikita,

the chocolate is ready, right away! chocolate, yolks with sugar, you should get such a glossy, glossy dough, then add cocoa, there is literally 120 g. cocoa in this case will replace flour in the dough and give the correct density, but at the same time it will. dough texture. next, we start pouring in whole chocolate in batches like this, it turns out this is our marbled brownie. the dough is ready, it’s time to bake it at 165° for 30-40 minutes. i will need a fairly large pan, because we will be preparing our dough right in it. i add 400 liters of water, water honey, sugar. now just combine all the ingredients in a saucepan and bring them to a boil. now i will prepare a syrup that will marinate our plums, i poured out the red wine, begin to evaporate the alcohols and at the same time mix with sugar in order to turn the red wine into such a wine caramel. it's time add spices, here anemone, cardamom,

cloves, cinnamon, a small amount of pink pepper, randomly pour in here, increase the heat to medium, pour in maple syrup. i will move on to preparing the sauce; i will use matsoni myself as a base. the main ingredient is a couple of tablespoons of linden honey and add a little heavy cream, set our mixture to whip, start whipping the chocolate ganache, pour the hot cream mixture onto the melted chocolate, the most important ingredient in this sauce is maple syrup, just look at this gloss, i add salt to the finished chocolate ganache so that there is no british sweet taste and actively mix, here i have... coriander, nutmeg and a little clove, all ground, immediately add all the spices and mix them well, now i need your help, come on nikita , don’t be shy, just not all at once, and these crackers,

the crumbs, are starting to disperse very well in the water little by little, little by little they thicken the whole mass, now we need to use all our strength to mix this dough, i'm getting started the final stage is the preparation of salted caramel from goat cheese and fatty homemade cream, the cheese is almost melted, i add goat milk, increase the heat and after boiling and dissolving the cheese, sprinkle sugar, i begin to prepare caramel, similar to tofi sauce, that is, such boiled condensed milk with a more neutral, slightly salty taste, while the cheese is heating, i take chopped plums and , at the same time, pour them through a sieve with warm wine marinade. guys, how are you doing? rima, thank you very much for letting us in to our kitchen, we had a tremendous pleasure working with you, come to us , you’ll try it, i’m very glad, i’ll definitely be there tomorrow, come on again, why such torment, it’s already been 3

hours under the spotlights, here it’s plus 40, no less, it’s itching, no i had to put it on my naked body, my royal or imperial ones, attention to the question, related to her, colleague, the extras went, more fun, let's keep the penguin gait, attention, we got ready, we started, finally, we drove, the extraordinary adventures of experts in the winter series of games, watch after program time, arles - a product of the stellar group, and it’s not customary for kazakhs to speak badly when visiting, but to sing, but you can sing, a song about why all russians go

on vacation to svetlogor, there’s nowhere to go, uh, there’s lithuania, boys, a music festival screaming kivin, on saturday: at the first , unfortunately, the singer shota iowa will not perform today, she is not feeling well, this place looks like a fairyland, the rivers are hot, the landscape resembles another planet, there is one bear for every three local residents, i’m on eturup, friends, the biggest island kuril ridge, smoke eggs. we take a little bit of caviar, but now naturally , i noticed that absolutely all the tourists feed the leaf, this is very bad, it stops hunting, they no longer see any other food, here it is a beauty, you

can smell the smell, well, crush the speck, the aroma will be on all of ivanovka, how much more vitamin c does it contain than oranges, finally what we have been waiting for so long has happened, we saw a live bear, in all its glory, the life of our own, premiere, next sunday at the first, in the kaluga region about 500 peat bogs, their treacherous... were experienced by many of those who tried to conquer kaluga and russia, but the local swamps are not afraid, i didn’t drown there, no, it didn’t work out this time, go ahead, what kind of device is it, tell me, i’ve never seen one like this before, this is where we produce it in the kaluga region, the city of zhukov , that is, it’s not homemade, no, it’s a factory car, yes, i’m a fisherman myself and it seems to me that you can swim on this one to the other side, yes it is calmly, positive buoyancy 6 kilometers through the water will fall at a speed i would i took a ride with great

pleasure, but would it be possible for me to try to drive a little, of course, of course, well, i promise that i won’t go into a swamp, i won’t do anything , we’ll go into a swamp on purpose, oh perfect, it ’s a swamp vehicle, i immediately want to buckle up, useless, useless, what are we starting? yes, we start it, now we squeeze the clutch, push the reverse gear, that’s right, and little by little. release the clutch and press the gas, great, don’t do anything, calmly, now the steering wheel is to the right, smoothly, don’t drown, gas, gas, gas, gas, that’s it, squeeze clutch, release the gas, squeeze the clutch, you can immediately go to second, this is the fourth speed, so i recommend surviving the clutch, it wasn’t very good there, the second is closer to the seat.

so, well, i’m ready, i’m a mechanic , i don’t know how to do mechanics, so the controls are nothing complicated, like a standard car, come on, nikita, i believe in you, straight ahead, straight ahead, yeah, everything to turn, smoothly turn the steering wheel in the right direction, at the same time, we give a little gas, yeah, gas, cool, i can switch to second, no need to go faster, it’s possible, it’s possible, you can, definitely, yes, yes, 100%. nikita, not a threat, weakly, just a little to the right, without sudden movements, yeah, on the left there is dirt, on the left. you don’t need to accelerate too much now , just calmly, practically without gas, in order

to pass comfortably, all these bumps, a very cool feeling, as if you were driving such a monster, oh, tightness, don’t use the gas, don’t touch the steering wheel, tightness, yeah, great, that is , sometimes it’s easier for him not to interfere with his work than to try, he’s so independent, well , there are no markings, his wheels will catch on where he needs to, come, alive, i, yes, live everyone alive, full of emotions, neat head , well , emotions generally overwhelm the chefs the next day, when they begin to prepare for culinary battle, well , i’m starting to lay out goat caramel, yes, i’m making my own sauce from matsonia, i’ll get... this dessert, a reference to space, planets, stars,

such a small chocolate planet, yes, or is there a personal path, listen, everything is in in general, this is the milky way from the outside, i would call it that way, from on the other hand, i understand, nikit, everything is according to your plan , everything you planned is working out, yes, i have enough of everything, and it seems to me that i can feed all those who came 100%. your smiles are incredibly valuable to us, i hope that we can make you even happier, right maxim? yes, definitely, i prepared my own variation of the kaluga dough for you, i made crackers myself from borodino bread, took three different types of honey and i decided to add a sauce based on matsoni and... it will feel as if you were eating kolushi dough , classic and wash it down

glass of milk, inspired by your space museum, i named my dessert the milky way. kaluga dough in my version will be replaced with such a soft chocolate brownie, i removed honey from the recipe, prepared goat cheese caramel, we will serve all this with grated nuts and a lot of nut ice cream. this recipe contains a lot of spices, which once upon a time, as i was told , were brought here by merchants, i called my dessert, autumn spices, such a mood, let's start feeding you here, let's go, let's go. hello, hi, both, hi, i am each i’m watching your program, we are very happy , we are watching the program with the whole family, we are very glad that you came to our city, we hope that you will like everything here, all the chefs are trying, and in different cities the food is delicious, we also have dessert, white way, bon

appetit, bon appetit, hello, how are you, friends, yes, how are you, your inspiration, in fact, i’ll really feel uneasy when you eat, listen, well, i can say, an expert in prickly dough, directly, i think, with dignity, most importantly, i will expertly evaluate your dishes based on our kalushku , but it doesn’t scold us much, great, it will be super, try the inspiration, yes, bon appetit, bon appetit, we were so jealous of all the cities you’ve been to, finally you’re here in our heads, in different cities, different chefs , what is your show, because we love it and watch it, thank you, have a nice one, the attractive path seemed very unusual, this is it... a bright point of persimmon, just like the sun, now it has emerged from sharpening, very cool, autumn spices , warm, comfortably light, these are probably, perhaps, the definitions which i can give to this dish , i really liked it, i really liked the milky way, i really love borodino bread, it’s

amazingly tasty, autumn spices, i just fell in love with this dessert, it’s very tasty, everything there... fills a friend, i want to try your desserts, have a nice time, we hope that they will be cosmic, like our city, yes they will be, oh, sergey, hello, hello, my friend, how are you, oh, we’re great, how are you, everything is great, well, it’s your turn to treat , yes, i hope we don’t fall on our faces in front of you, hello, just shine, everyone, come on, thank you for coming to our city. made our day off delicious for your kind words, thank you, i have never tried kaluga dough, although i am a kaluga resident, i think that we lack such dishes more in our kalush establishments, if only they served this more often, something so

unusual, i understand that this is a little similar to barodino bread, but nevertheless, it is special and i think that the author of this dish did a good job of interpreting kaluga dough. milky let it be the game of tastes, hidden after the taste, very interesting, i liked it, the autumn spices are just a delight, so tender as clouds, everything was very tasty, the main thing is to make a beautiful design, awesome, thank you very much, did you get the perfect potato pie? with the taste of malt, with the taste of rodinsky bread, with such notes of kluga, cool, yes, listen, but i know what i like about your dessert, that’s what you said about the combination of flavors, that there is a little mulled wine in there, about brownies, chocolate, very delicious, but nevertheless, one noticed such a range of bright, vibrant spices, yes, very cool, thank you very much, it was incredibly

tasty, we even dispersed the clouds with our dozens, let's go and see how the guests are arrogant, the presentation of the koloshkova dough is very beautiful. of course it’s new, yes, a modern interpretation and i feel that there are a large number of ingredients here, it was quite difficult to do, i liked both this and that, in general, kolushi dough is in contrast, this contrast, both in one dish and in friend, you managed to do it, that is , at first you have an explosion of taste, sweet, then due to your sauces, in your version it will be fruit, in yours it will be masonic, yes, this turns out to be an update, let’s say , here are the receptors and you again then you come across the sweetness and in your opinion, i hit the taste as much as possible, gorgeous, very interesting, i hope our restaurateurs in kaluga will make similar dishes and glorify the national cuisine. maxim, nikita, thank you for these desserts, but what’s interesting is that you were inspired by one

product, our kalush dough , but the two dishes turned out to be so different, just like us, yes, different chefs, different desserts, guys, both desserts are very interesting, a very cool non-standard brownie in itself, cool spicy plum, it stabilizes the slightly sweet brownie and then it’s all with such crispy, crunchy nuts and ice cream, very cool, max, your own dish, this taste of salt and from borodino bread is very interesting to me, then next comes fresh berries, sweet persimmons like this, you like this wave matsone at the end there again and very cool, thank you, thank you, thank you, thank you. friends, let's start voting, we gave away some taste, i really liked the solo, thank you very much, i really liked brownney's interpretation, i 'll vote. cool, thank you very much, i vote

for the milky way, it is closest to the koludi and farthest, all the best to you. thank you very much for your votes, now is the time to count, well done, well done, maxim has 19, and nikita has 20, won, autumn team, kaluga, thank you very much, very cool, beautiful city, i will be glad to come here come back, me too, it’s time for us to move on, thank you! today in our program we competed against different variations of the kalush dough. kaluga residents

were again convinced that this was an outstanding dessert, and nikita won. kaluga could pleasantly surprise us. we received a huge amount of inspiration here, people were pleasantly happy with what we prepared for them. i especially remember the all-terrain vehicle; i have never ridden such a vehicle. listen, i really liked the space museum, it was just a childhood dream for me. and that's it. it's just space, it's time to stick the city's coat of arms and sign, i think it will be even cooler in smolensk and i can recoup there, let's go.

and there is contact. results of the year with vladimir putin on december 14 at 12:00 moscow time. thank you, hello, friends, we saw a video on air, a program that consists of vitamin d, kindness, you can take us at any time, the side effect is, as always, a good mood, these are the videos we’ll watch today. cat house. an insurmountable burden, this is my berry, was,

myron, the first word is more valuable than the second, me, sleep and yoga are more fun together, let’s find out how to do it right choose the owner, if you don’t want to stay, well , come with me. i watched one video and realized that the game of cat and mouse was most likely invented by people, because cats and mice, well, somehow it’s not very good, let’s see, someone just ate a lot there, but this head got through, everything will get through . come on , come on, come on, you can do it, come on, you can do it, i believe in

you, he can handle it or not, i wonder, enchantment, i think not, gorgeous cat, of course, well, you can do that, yes, yes today anastasia is with the cat zhorikom came to us from st. petersburg. oh, what a very serious stake, they called it zhorik, the two of you came, what’s the name of the second one, and this is a pen, this is a pen, that’s what it’s called, a pen, yes, that’s its name, what kind of story is going on there, well, a pen is the best zhorik’s girlfriend, from his very infancy, yes, we saw all the love for her in the video, yes, yes, he was smaller than her when and from that moment on they played together, tinkered all the time, and until now they are actually not separated from each other . and he never leaves her anywhere, in this video again we see it, at least you they took bigger holes for him so that

there are these holes, there are many different holes, of course, yes, they are, well, i have them. there is also a second maincoon cat, they are still vying for this box together, but how and who appeared , then, according to the chronology of events, there is the first one, his name is vitalik, the first cat , why did you decide to get one, why oh, well, this is actually such a story, i have a business the fact that before that i already had a maincoon cat, but unfortunately, out of ignorance i took a not very good, let’s say, breeder, yes, she lived for a total of 6 years, i treated her for throughout. time, and i met a woman who had a kitten, also from the same litter, a boy, she died a year and a half later, and let’s just say, we were united by this common grief, after that she decided to get one herself, well, start breeding , breed, and do it efficiently, that is, she passed all sorts of compatibility tests there, chromosome, cats, cats,

and in the first litter vitalik himself appeared. red cat, i didn’t even plan it somehow, she just wrote to me and said that i have a cat for you, a healthy, strong boy , this was the first, yes, this is it, something wasn’t enough for you , it wasn’t enough for him, that’s really enough for me, they’re just monkuns, they’re very campaigny, they definitely need some kind of partner, a friend, he very clingy, he was just so clingy, overly loving , that is, i couldn’t give him all this alone, handsome guys , well, as they say, they’re like a dog, but in fact, the maykuns are just like that for me , i always look at them with such curiosity, because i'm generally a dog person, that is, i have there are no cats, but this is this, this breed of cat, i just feel that i would like to, but i’m not making up my mind yet, well, they really are very dog-like, but they are always very close to the owner and you can throw something, he'll probably bring bring, he'll be taller than that

, he'll run around there, there's something here , of course there's a question of hierarchy. he is very characteristic, very characteristic, despite the fact that he is so loving, he is very, very demanding in terms of attention to him, if and how this manifests itself, if i don’t look in his eyes, there he looks, but i don’t look, he might come and bite me , that’s the haircut in general, oh, he’s of course huge, wow, yes, he doesn’t like the haircut, oh, that’s huge compared to you , in general, you live like a lion, just how tall are you, 158, yes, 158? yes, it turned out to be not very convenient in practice to have a big cat with such a height, because he is absolutely not mobile, for you, yes, that is, the carrier is already a huge kind of cage, lifting, yes, on wheels, ok, let's move on to the second, in general, the first it was a little boring at home without a second cat,

then you decided to get one, yes, after 6 years, i finally came to the conclusion that i still need to get a second one, when in our country for six years you have been patient, and patience , i just wanted to travel, and i needed to decide the question of who to leave him with, but now fate decreed it, that’s it, i decided, oh well, i won’t be going somewhere soon, so i’ll get a second one, but i wanted it, it didn’t matter to me, what breed will he be? i wanted him to be big enough, because vital he needs wrestling, he wants to play like this, as it were, other cats are usually afraid of him , if there, let’s say at a party with others , what vitalik said when you brought zhorik, that’s what he said, he didn’t understand at all, complete equanimity, he as if he was scared, zhoriko, you are also so careful, oh look how nicely he burned out here,