yes, i was like that too until i met my fiancé, now i dyed my hair from blonde to brunette, since blondes are not very positively associated here, and i am going to move into his house. by the way, if the newlyweds do move into a new house separately from their parents, then traditionally the groom's family buys it. but the bride's family buys the furniture and stuff. but i'm more interested in what if there's a divorce? how to divide it all up? it's simple, anything that was given or bought before marriage is not subject to property division, that is, each remains with his own. but in order to get a divorce, the spouses first apply to a special commission of their mahalla, and if they say that it is impossible to reconcile the family, then you can go to court. such commissions councils, as a rule, consist of elderly people who are already wise op. of course, i

am not going to such a commission, i am not planning to get divorced yet, but i want to talk to a pensioner. for this i came to khaidar, he has been retired for a long time, he does not sit, does not rest, on the contrary, he opened his own business. i have been on worked at a gas station, and now he has opened a small museum with various antiques. and where did all these things come from, did you collect all this? yes, i collected all this from all over uzbekistan for 17 years, that is, you have been collecting your collection for 17 years, today it is already antiques, yes, you retired and opened an antique store, yes, yes, yes, a life hack, so to speak, for you youth, that is , you work and prepare for retirement, so that later you can go out once, you have a ready job, a ready job and you get pleasure. and a lot of people come here

they buy, a lot, they come from all over the world, from america, from europe, from asia, i really like it, i just adore my job now, are you the only one so happy, how is everyone else? i immediately figured out what i would do in retirement, i prepared everything for myself in advance, now my house is an antique store, i brought it all to life, so i am happy, but not everyone is like that, god, you are so great!

no, most people don’t work at all, they sit, do nothing, and the state feeds them, i don’t like that, but they told me that children feed, yes, that also happens, but tell me please. there are times 30-50 years ago and today, the city looks the same, as in these are different cities or not? now unusual antiquities, and life flows in a new way, it is in modern times, well now is better or worse, better, of course, and the youth, better now or worse, no better and no worse, it is just different, you know, every generation has such a disease, to swear at... at the young and

say that, like, in our time everything was different, but i will not say so, i will say that now young people are looking for opportunities that correspond to the times, they try to work on these computers, program something, all this, and this is true, because this is the future, we once saw the future in something else, but we were also active, we looked for opportunities, they were just different then, the main thing, i'll tell you, is not age at all, but... to find, i found my business closer to old age, and now i'm happy, it's great happiness when you are doing what you love in retirement, we should all retire so as not to be so nasty, yes, in some way you need to do something, a life hack in retirement you definitely need to do something you love for the soul, yes, here is the answer to the question, what is life like in samarkand, it is happy,

happy, because here everyone chooses the business they want to do, which means they get real pleasure from their work and their leisure time. sir, you can change anything if you want, sing it like, if you want to, sing it like, if you want to, sommerkant

o an amazing city, even if its appearance has not changed for a thousand years, but the people who in people live there absolutely modern, caravans also go to local markets, but today they are already caravans of tourists, and even though the silk road no longer passes here, but the silky, wonderful character of the local residents remains, who, by the way, love their city for the fact that it is very multinational, but at the same time safe, for the fact that it is very hot and not very cold, for its history, for its sincere, calm and ancient soul, i love it simply because it exists, and i would also add that even a person can get confused in the ancient streets of samarkand compass, because all the roads of the city

inevitably lead to pilaf, but honestly, in these beautiful, neat and colorful alleys you even want to get lost, even if they are the lives of others, i am eduard arkhipov of the restaurant chanuar the most romantic restaurant in moscow. eduard was born in the urals. in yekaterinburg, his restaurants made a real gastronomic revolution. since then, the chef's favorite dish is adrenaline. team by places. my guests

come to me for french cuisine, for a standard and non-standard approach to it. a the most important thing is why they come, for delicious food. eduard arkhipov is the best chef of the urals in 2020 according to the where to it award. all of his restaurants are in the top 10 in yekaterinburg. he is one of the founders of the authentic ural cuisine association , speaker of the novikovo culinary school. i like to mix cuisine, russian, french, asian, any. for example, in this dish i combined french stuffed turnips and russian cabbage rolls. in 2022 , arkhipov was invited to head the moscow restaurant shanuar, now we will try the best creme brulee in the world, how can i lose weight here, i eat it with two spoons already, eduard

artipov, a true culinary romantic, alexey volkov, one of the youngest. promising chefs in moscow. alexey loves traveling paradoxes. he climbed elbrus and dived into the barintsevo sea, and now he conquers the heights of success, immersing himself in a secret receptor. the dish that we will prepare with you will be striploy tanaka. this is a mixture of two very popular dishes in italy and japan. vitel is which is prepared from veal with cream of fonza, and japanese tataki, which is burned fire. served with different sauces. alexey is 24 years old, but behind him are significant projects. foreigners, maya, rocky-2 and pinsky bodrum in turkey. recently he became the brand chef of the restaurant holding headed the restaurants good girl in moscow and kazan. the project

offers a great trip to italy, diluted with fashion trends and the author's view. guys, next we give orange with shrimp. yes, anton, now i need tongue and oyster mushrooms. yes, chef. in my kitchen the most important rule is feedback, you must be answered so that you understood that your team has been heard and launched into work. volkov, winner of the breakthrough of the year nomination according to the breakfast chef speaker forum. s3. his signature style is a modern interpretation of gastronomic trends and bright tastes that will not leave anyone indifferent. alexey volkov sends into a gastronomic knockout. the new season, star chefs begin on the western borders of russia in kaliningrad. the city was founded by the knights of the tefton order in the 12th century. it has a rich history, the philosopher kant wrote here about moral the law within us, hoffmann conceived his

nutcracker, and twice hero of the soviet union, cosmonaut alexei leonov graduated from high school. a local guide will tell you more about the history of the city. finally, cooks on wheels dobrolisky leningrad. guys, you are in the westernmost region of the russian federation. by the way, is this your first time here? this is my third time. this is my fifth or sixth. and we are walking under the shadow of the oldest building, this is a very striking example, excuse the scientific nature of north german gothic, the cathedral, built back in the 14th century, in the fourteenth, but it looks very cool, of course, because it is very well restored, you and i are...

that's what it is called now, it is also a very important component of our entire kaliningrad mosaic, i think that kant island is not called that for nothing, edik, it seems to me that you understand philosophy, over the past century the cathedral has been rebuilt many times, a lot has changed, for example, along the wall where you and i are now passing, they buried professors of the... albertina university, the university of 1544. the last one who was worthy of the honor of being buried here is a student, then a teacher, a dean and even at one time the rector of the albertina university, the most famous native of kineksberg, mailkan. this grave was built in 1924. and every year on april 22, on kant's birthday, we come here to lay flowers. prigolya is

the main river of kaliningrad, just as pregel was the main river of kineksberg in its time, and for us it is interesting because not only fish are found there, but it is a transport artery, and what else was delivered along it besides fish, potatoes, onions, cucumbers, vegetables, no, the marzipans were made right on the spot in kineksberg, wait, do almonds grow here, no, they were brought in from the south. moreover, kineksberg was a member of the hanseatic league, so spices, herbs, and wine were all brought here to these markets. we are at the highest point of the fish village, a tower called the lighthouse, right in front of us is a beautiful synagogue, it is an exact copy of the same synagogue that stood on this site of kineksberg, it was destroyed by the nazis on the night of the long knives in 1938, restored exactly 80 years later

. guys, i'm very glad that i can show you a part of the real kineksberg. imagine that we are on the outskirts of the city of the 19th century, moreover, we are on the lithuanian rampart - the rampart, and this is part of the fortifications, the defensive ring, which was built in the middle of the 19th century, this is really the küningsberg pavement, this is real küningsberg brick, great, this big wall, what is behind it? behind it, in fact, are the city fortifications, because küningsberg was a garrison city, the grolman bastion, it... now a huge barracks complex kron prince is being built and of course part of it

is a blockhouse where there was a very small garrison, and you know, that's why i brought you here, because now in blagauz there is the first kaliningrad museum of kuningsberg gastronomy, i knew that you would like it, look, the stamps on the bricks indicate where they were made, in the boron they are a reminder of the military past, this... its owner, creator nikolai tranevsky, spent 20 years collecting literally piece by piece all this crockery, genuine crockery from the küningsberg restaurants. all these names tell. not the history of the fender of today's zelenogradsk, this kurgaus, kuaus, the monopol hotel or the hotel ammia, this is a hotel by the sea, each restaurant had its own distinctive features, its own brands, their own in principle, like now their own labels, and it is also interesting that the restaurants issued postcards, and a guest, being in kranz could take a postcard,

send it, for example, to skiniksberg in st. petersburg, these are actually those fishing boats that catch the famous fish, you know what... the best, the most beloved fish in kranz, well, in zelenograd, flounder, of course, and they cooked it as they did, they stewed and fried it, and where did they get the recipes from books and we still work with them, well, for example, i have an original from 1885, in kinichsberg, yes, in principle, throughout the eastern plain there were a lot of home economics schools that taught local girls how to run a household, including, by the way, professional ones as future housekeepers on farms in skills, lyosh, here you have a book in your hands, in my opinion, it is from the beginning of the 20th century, agree, it is very similar modern technological maps. here the offer for lunch became soup casserole of beans with tomatoes that is tomatoes m here also potatoes are there if at home by the way for lunch often such is ready well it turns out you know sbert cuisine i will teach you too since the 16th century in kaliningrad

the traditions of organ are strong. its center was the cathedral. unfortunately, the war turned it into ruins all the instruments perished, but now the cathedral has been restored, it houses the largest organ in europe. the city hosts international organ competitions. the scale of the organ is impressive, i see such a large musical instrument for the first time. and here we have the only one in the country, the largest organ and the only organ complex, which consists of two organs, this is a large choir, they are connected to each other by an optical-fiber cable, what is this? this is when the body sits at any of the two organs and uses both at once, plays on both at once, yes, that is, we don’t have this in our country yet, this is the only place, in addition, the largest number of concerts in country, that is, more than 800 per year, and the organ is old, the organ is from 2008, the large, small

choir organ is from 2006, it is a very specific instrument, there are some features, probably, of course, it is the only musical... instrument that always looks different, there are no two identical organs in the world, that is, they are all hand-assembled, there is no, no, there is no stamping, as i understand it, in addition to people who learn to play this unique instrument, there are also people who design, build it, this is generally probably organ builder, unfortunately we don't have any in our country, but these organs were made in potsdam, germany, our organ resembles the facade of the historical organ of 1721, which was built by yagan mosangel, it was on it that erenst theodor amade learned to play. hoffmann, the author of the nutcracker katamura and other wonderful fairy tales, was born in skönigberg. cool! how does an organ work? how does it happen from pressing a key to sound? well , it's all pretty easy. the organ was first invented in the 2nd century bc, it was called hydraulos, it looked a little different, sometimes they even found at excavations. a pair of hydraulos are in museums in europe. it has been transformed,

has reached our days. it is a keyboard-wind musical instrument, that is, we approach the korgan. we turn on the motor, which pumps air through the air ducts, the air enters the lungs of the organ into the bellows, that is , the principle of a button accordion or accordion, yeah yeah, then we turn on the register, through the air duct the air enters the windlada on which the pipes stand, then we press the key with our finger, the valve under the pipe opens, the air comes into the pipe, the pipe starts to sound, here we have four keyboards for hands, they are called manuals, a keyboard for feet, and how many keys are there in total 5 octaves in hands and 32. keys in the pedal for feet, what is this? these are registers, exactly, these are our organ voices, this is how the most important register sounds on any organ, the principal, it just smells like some kind of powerful music, there is such a thing,

lyokha, i have goosebumps. look, they found out, they found out, i don’t even have enough words to describe the emotions that i feel, i just get goosebumps, it's impressive, the chefs were allowed to go into the holy of holies, inside the organ, to see how it works, the motor is in a separate room, around it on several floors there are various pipes. there are more than 8 thousand of them, the largest is 10 and a half, the smallest is 11 mm, you can hear how they sound at the concerts that are taking place.

the chefs were able to get acquainted with the masterpieces of organ music from the baroque era to the present day, and then went to study the gastronomic traditions of the city. in the famous restaurant stain dam 99 sounds baltic symphony and not a single false note. guys, today for you i have prepared zelenina tartare with a sauce based on homemade mayonnaise, farm sour cream and aioli with the addition of quail. i suggest pouring a quail egg into the tartare, mixing the whole dish all together, eat everything together, yes, daring special effects, and the venison is local, and

the leninina is local, yes, the tartare is incredible, very cool, the taste of deer, a very clean taste, there is no liver aroma, which is usually found in game, i really i like the tartare, it's very fresh, rich meat with this bright intense taste, i would just reduce the amount of sauce a little, but overall it was amazing. well , serving on dry ice is great, the tartare cools on the plate, all the guests enjoy the special effect, now we'll try the baltic fish soup, and how is the baltic fish soup different from any other? it all depends on the season, this fish soup currently has three types of fish, because now it's the season of baltic salmon, it was the season of cod, our baltic pike perch, and there's also some cereal, some millet, by the way, it's an old fishing tradition to add millet to fish soup, millet? potatoes, onions, carrots, by the way, tomatoes are also local, listen, i have no words at all, only emotions, this is a really delicious fish soup, incredibly rich, powerful broth, i really like that the fish

is cut into large pieces, and thanks to which you can feel the texture, you can feel that the fish is very fresh, an interesting side dish, it's cool that you added tomatoes, salad, very unusual, unconventional, very tasty, the fish soup is the coolest, sasha, tell us something else about baltic cuisine, let's try it. now they'll bring us bream ribs, bream ribs, exactly ribs, wow, a normal portion, a normal portion, yes, this is really such a portion for one person, such a portion for one person, yes sasha, and what size is the bream, if these are just its ribs, what caliber 2.5 kg, and what kind of side dish is here, guys, carrots are presented here in three types, let's say, pickled carrots, young carrots, carrot puree, some simply amazing fish, it does not give off mud, as often happens with river fish, fatty, juicy. meat, i wouldn't even have realized that it was bream, guys, and that's the secret, this bream, which doesn't live in the river, yeah, this is from the bay, from the bay, yeah, san, well, this is very

tasty, listen, i've been eating river fish since childhood, i 've eaten a lot of bream, but this is the most delicious in my life 100%. in general, the whole lunch was very cool, thank you for introducing us to baltic cuisine, we're waiting for you near our food truck to try what we've prepared from your products, guys, thank you for coming, i'll definitely come to yours. on the truck, i i'm really interested in what you 'll cook up, well, see you there, a russian tank and a russian crew are a force, yura, we worked the enemy with a tank, we battered them, we battered them, it will be easier for the infantry to go in there, enemy tanks, they're like that, ours can be pierced through and through, the second one flew apart like a skaukrop, i've got goosebumps, come on, bro, come on, drag it. handsome, our doll, each machine in its own way, it's alive, he saved me, his armor, thank you, savior, we are

descendants, people-pedophiles, it's impossible to break us, tankers, both then and now, strong, armored, my dad is strong, brave, not just as a person, an ordinary one, he is a real hero, like... tanker's day. special report. premiere. today on the first. over the past 7 years, 17 hostage takings have been committed. i will blow myself up. is this clear? unfortunately, the statistics are not encouraging. shut up everyone? from this second, you are all hostages. are you crazy? these are children? my name is zaitsev, gennady nikolaevich, i am the head of the operation to free your children, if you

do not show in the near future. the brightest, the most decisive victories that will surprise the whole world, what the hell do we need you for, the path is difficult, there are many enemies around, try to figure out who is who, if necessary, we would not ask you, appointed, that's it, go to work, and i ask you, are you taking on this case or not, i am taking on, to begin with, we demand eight machine guns, can you hear me, eight, eight, please save my friends, if any of the children are hurt, our negotiations will lose their meaning, prepare for the assault, premiere, commander. on saturday at

first. after lunch, the chiefs went out for a walk on embankment. there are many of them in the city. one of the most interesting is named after peter the great. the historical fleet is collected here, there is a submarine, a space communications vessel, a fishing vessel, all this is a museum. of the world ocean. the chiefs went inside the ship vitya. this is the world's largest research vessel, which became a museum in the early nineties. and before that , the ship traveled 800 thousand nautical miles, discovered more than a thousand new species of animals and plants. by the way, everyone's favorite saira became a commercial fish thanks to vityaz's research. there are many interesting exhibits on the ship. you can

see, for example, how in past centuries sea routes were laid without gps and how speed was measured using knots on a rope? vitya was built in 1939 in germany, but it was then called mars. it was intended for the transportation of fruits, vegetables, well, 12 passengers were taken on board, after the war it was given to great britain for a short time. and as reparations, when the allies divided the trophies, the ship was given to the soviet union. and soon the ussr academy of sciences became the pod. ship for the expedition, well, and this handsome cream-colored colors attracted attention, where did the ship go on expeditions? 49 to seventy-nine year, a period of very productive scientific activity of the ship, 65 expeditions were made, i see a lot in southeast asia, they studied the indian ocean, the atlantic ocean, but the majority of the expedition is of course the pacific ocean, and is there any most important discovery? one of

the most sensational fifty-seventh year. measured the maximum depth of the world ocean, which is in the morian trench 11 km 22 m. this is this ship izmi, this very ship, this very vessel, you see here, also here they discovered that there is life at depths greater than 6 km. the ship was equipped with some special instrument in order to study the bottom, at the same time there were no holots, there were, moreover, the depth of the maryanskaya depression was measured with the help of ikholot, as a result it was possible to collect enough data to... build detailed maps of the bottom of the pacific ocean, for example, well, in principle , many discoveries were made, 42 geographical objects it was discovered, they discovered underwater mountains, mid-ocean ridges, deep-sea trenches, described over 1,100 new species of fish, that is , a group of scientists worked on this ship all year round, that 's right, these are geophysicists, oceanographers, oceanologists, here in general the school

of domestic oceanology was formed. i spent my whole childhood watching the pro-jacques yves cousteau, his underwater odyssey, was he here? yes, jacques in cousteau came on board the ship, even left an inscription in our book of honored visitors, well and other famous people were also on board the ship, including thorhirdal. excellent. sasha, thank you very much for such an educational excursion, i was incredibly interested. after the first day in kaliningrad, the bosses are overwhelmed with historical information and now want to cheer up a little. in kaliningrad, this can be done in the most extreme way, i can congratulate you, you got to the most popular place for extreme sports, and today you will jump with a rope, it is called jumping, oh, well, here it is already scarier, well, guys, are you ready jump, we don't, but we are ready, dima, how

many times have you jumped? more, probably 200 times. and how many meters is it here? it's about 25 m. this place is perfect for those people who have never jumped, it's a great place to start, we determine the face, the back, wait, i suggest, if you're really scared with your face, there will be more control with your face, when you're standing on the bridge, it's not scary at all, compared to what we have now, we approach the edge, everything is fine, come on, if anything, there's water, everything will be fine, that there are stones, everything is fine, it won't hurt for long, edik, come on, that's it, our friends are already waiting for us from below, come on, none, they're not my friends, i'm catching you, right into me, just run up and jump into me , be brave, be brave, i'm holding you, controlling you, if you're scared, maybe

stick where we told you, and don't forget to jump back if you're ready, i'm starting the countdown, ready, yes, 5, 4, 3, 2, 1, let's go, povec, remember, look ahead, jump ahead, definitely, ready, ready, 5, 4, 3, 2, 1, let's go! pogon, cool, cool, and now it's time to land at the local market, boss going to get groceries for a culinary battle, incredible market, very cool,

this is my second time here, i've been here several times already, look how many different fruits, vegetables, fresh herbs there are around, i have a whole bunch of ideas of what i would like to cook, maybe i'll go to the meat stalls, i'll choose something there. you decided to use meat, i'll probably go catch some fish, great idea, let's go, hello, good afternoon, i really want to try this, this beef with prunes, it's dark because of the prunes, not bad, here on this display case we have different cooked sausages, oh great, this is very good, these are churiza sausages, this is such a churiza, right? everything is super, i have decided, i need these sausages, i understood what i will cook, i will cook a hot dog with sausages, just super, i want to buy an eel from you for my recipe , a large one, about two kilograms, if you want

to try it, definitely, definitely, when you caught it, about two days ago, it was probably still swimming, delicious, tender, delicious, fresh, lightly salted, yeah, delicious, my task is to take the most smoked... this one is elegant, fresh, this one seems to be, i need a great sauerkraut, look, the old cabbage is already gone, i don't need the old one, this is young cabbage, it's so sweet and sour, i'll give it a little more sour now, dec is young, this is the second second, this will be natural sauerkraut, naturally fermented, great, i need about two kilograms of the second cabbage. i would like to buy some chanterelle mushrooms from you, they are local, please, yes of course, you collect them yourself, my children collect them, my children collect them, it's right to use children, ok, can i have one vedechko, of course, i need cucumbers, one onion, a large bunch

of dill, we will use sorrel to shade our dish with shavel acid, recipe 90, very nice prices in kaliningrad, i want to say, maybe you have some cheese? from which i will simply go crazy from the taste, i would like to try to give you our amber kacheta, and why amber, it almost becomes like amber, hard, how long do you keep it, a year, delicious, oh, so sugars are already formed, of course, there is this one milk stone, yes, everything is as it should be, yeah, that's very good, let's have four, i've covered my cheese needs, now i just need to find buns for my hot dogs. no, no need, it's just that no one met me,

and i met you, there's a contact, ninel, the premiere of a multi- part film, tomorrow on the first. thank you, tolya, robert, taras, we'll play for love too. you're this very place, i accidentally ended up in crimea during the liberation of crimea, and then odessa happened, for me this is probably the beginning, when something switched, i was killed by a handsome man, big plane, i think it hurts her a lot, but she doesn't scream, she sings, she really wants to live, battle mage, that is, i'm kind of weak in myself, but my magic is powerful, well, let's go, come on, war.

after the market, the chefs went to the pike perch restaurant to have lunch to make preparations for the battle. the restaurant is located in the very center of kaliningrad, on the river bank, in the historical area of ​​the fish village. it is famous for its views of the cathedral and local dishes. cuisine, tell me, what is your wonderful

straganina made of, from pilamida, how to do it right yes, we disdain lemon, so, we pour sauce, the sauce is olive oil, which we freeze, make an emulsion, add ointment there, well, we get this sauce, which gives the rabbe a fantastic taste, i really like the pickled onions here, it gives such an unusual texture, additional acidity to this dish, thanks to which it is very... just balanced, i am ready to eat this every day, i completely agree with you, nothing extra, only everything is necessary, then we have an even cooler solyanka, solyanka is also fish, of course, and from what fish, our sea pike perch, well, this is a legend of legends and we add pink salmon, but that's not all, now another addition to the solyanka, this is smoked sour cream whipped butter with trout, some kind of farm sour cream is similar, farm sour cream and to complement it smoked meats... we added smoked paprika to the taste, well, solyanka in principle

goes well with paprika, of course, this is the most important thing that you can add flavor to this dish, from a simple dish make it really fern, where did you get this solyanka recipe, this is my grandmother's recipe, which we further supplemented specifically for the restaurant, it turned out really cool for dessert baltic pearl with marzipan, baltic pearl, oh it looks good, like a stone... the trick of this dessert is marzipan, we conveyed specifically the baltic history, made a biscuit in the form of seaweed, added two types of sauce based on wort, vanilla ganache, we made the pearl itself from marzipan and added stones, which have the taste of our baltic, well it looks great, with wort it's generally gorgeous, yeah, denis, first of all, it's very tasty, which is the most important thing in any dish, secondly, it's... conceptually beautiful, when you try all

the ingredients together, they complement each other very well, a beautiful, very cool dessert, you want to take pictures, eat and come back for it again. denis, it was an amazing lunch, each dish is conceptual, beautiful, tasty and most importantly personifies kaliningrad, as you know, we came to you not only to eat, we really need your help and especially need your amazing cuisine, so that we prepared for tomorrow's final. guys, my kitchen is at your disposal, i will be glad to help you. in any situation, whatever you need, everything for you, super, let's go, let's go, fedik, look at what beauty we have here on the table, look at these sausages, wow, i will make the best hot dogs in your life, it's good that you and i have two different products, the fact that you cook meat, i cook fish, i am sure that tomorrow's guests will definitely appreciate it, let's go, they will definitely appreciate it. i will cook the best marinade,

for this i will need 2 liters of water, four spoons of salt, two spoons of honey, throw in greens, garlic, pour this brine over the cucumbers, there will be a crunch for the whole of kaliningrad, i promise, i will prepare the biornez sauce, tedik, you can ask you to help, here you need to break all the yolks, it's done, and in the meantime i will put the farm butter to melt, everything is ready! super, our butter is ready, and now the main moment, requiring certain physical efforts - is to beat our sauce. add hot oil, exactly a thin stream for so that the yolks do not curdle under the action of hot oil, well , it works out well, let's add a big tablespoon of miso paste, it will replace salt for us, generously green onions, also add seaweed in akame and chopped seaweed nory, and for freshness add the juice and zest of one lemon, while my marinade is cooling, i

will make the most incredible very simple sauce, beat all the eggs here, add mustard, a few drops of borchester, lemon juice. immediately pour oil on top, i will also add a little salt here, put the blender right on we slowly raise the bottom, now i will add our secret ingredient there, baltic smoked sprats, then we will make a marinade, the water is hot, we add a sufficient amount of salt there, about 20 g per 1 l, twice as much sugar as salt. nine percent table vinegar and then a lot of freshly ground black pepper, add garlic, that's it, our marinade is ready, we will start with radishes, i will marinate radishes with beets, then here we have cherry leaves, dill umbrellas and blackcurrant leaves, pour hot marinade, i have the most a crucial moment, now i need to marinate my cucumbers, the brine has cooled down, i

start pouring it over the cucumbers, completely, all the greens there too, i put everything in like this, pressed it down, left it for... then we'll marinate the chanterelles, for this we'll also need nine percent table vinegar, salt, fresh garlic, a couple of cloves, add grainy mustard, a little aromatic sunflower oil, literally a couple of sprigs of dill and a little sugar for balance, then we'll marinate the cucumbers, we'll make it with a little asian accent, add a little sesame oil, take the same marinade that we made for the radish and add cherry leaf and dill umbrellas half'. mix it all well , and leave it overnight to marinate. one of the attractions of kaliningrad is underwater. on the site of today's lake sinyavskoye there was a quarry for several centuries. and it was here that all the amber for the famous amber room was mined. now

a route for divers has been laid along the bottom of the lake. with the help of many historical objects, it tells about how they were arranged. fisheries, lyosh, well we are ready, great, what experience in diving, i have dived about 10 times, okay, you, i have three, little experience, but still we will insure you a little, look after you, now we put on the belts, okay, so now look, now carefully go back into the water, put on the equipment in principle we dive. we try to breathe, face down in the water, breathe.

everything is so little lie down look i found some yellow stones i also found a piece of amber cool

i want more yes-yes-yes i have not climbed out at all me it seems never a second time let's go. they say seeing a bear in the forest is good luck, imagine, i see a bear, i got so curious, i didn't want to look, well who is it, who is sprawled out in our bag, she always loves to eat, well, this is generally our family, but my daughter and i take it out on her, a woman's true purpose is katerina, there are moments of aggression, how to deal with this with love, that is, i fall in love with her. when she gargoyles, that is, when she starts, she is treated with love, as they say, you saw the video, watch with us, the premiere, today on the first. i wanted to ask about valentina, you probably know where she's gone, are you really going to look for the truth, i read to kill, but at least

i'll beat you up, if you try again, i'll hand you over to the police, i'm not kidding, but go away, i won't be offended, it's useless to tear families apart like you , you won't, i don't have a family, but i do, don't lie to yourself, i can't live without you, the premiere, tomorrow after the program time, moscow. bolshoi theater, the award ceremony of the leo nikolayevich tolstoy international peace prize. tomorrow on the first. but it's time to go back to the center of kaliningrad to the food truck. preparations for the culinary battle are coming to an

end. hello kaliningrad, my name is eduard arkhipov, i am the chef of the restaurant shanuar, my name is alexey volkov, i am the brand chef of the restaurant in good girl, i am here for the third time, this time the city opened up to me in a completely new way. we have prepared something incredible for you, today i have prepared baked young potatoes with baltic eel for you, i cooked bernes sauce based on egg yolks, melted butter, which it's called burnoaz, i added different seaweed, marinated a bunch of different root vegetables in different marinades, we will also have seasonal marinated chanterelles, all this together, i'm sure there will be a feast of flavors, i'll call this dish potato-alyoshka, and i'll prepare for you yours... traditional königsberg with butter, fried, put cheese inside, a dish on top, but in my own way, i took brioche, greased it

with sausages, sauerkraut, made homemade mayonnaise on quail eggs and added local sprats, there will be another sauce on top, marinated with honey and mustard, crispy cucumbers and some fried onions, ladies and gentlemen, kg, get in line, it will soon be very tasty, there is enough food. enjoy everyone, well, friends, hello, you yourselves have time, we generally already ate in advance, look what we have here, that same world-famous soyonik dog, that is, you turn out to be a famous chef, it turns out yes, we also have a surprise for you, we have prepared a smoothie for you from ... this is always wonderful, thank you guys, thank you guys, hello, let's see how you are inspired extreme, yes, inspired, inspired,

bon appetit, guys, bon appetit, so, well, look, we have a whole family here, we need two portions, wonderful hot dogs, which denis helped me make, for which i thank him very much, and two whole hot dogs, and these are the same potatoes that you and i peeled, we served it with baltic eel, pickled vegetables, with bernes sauce. the könig sdok is very tasty, it’s so super that even my youngest suddenly started eating it. i liked connex dog, because it had very juicy sausage. all together it was somehow incredibly divine. well, well, well, what should we choose? yunexdog is a great thing. they gave a regular hot dog such a twist that

it was very unusual, something very unfamiliar, at first even unusual, then even more delicious, as they say , appetite happens during eating, here it happens, as they say, appetite during eating this wonderful potato, the potato was like in childhood at grandma's, sausage, just.

firstly, a very cool smoothie, what's there was there anything other than watermelon? there was mint and basil in addition to watermelon, nothing else, very cool, very tasty and unusual, great, about the potatoes, i liked it, it was a little unclear what was inside, but that only made it more interesting, it's like it's unclear what 's inside an organ, but the sound is amazing, it's about the same here, yes, the same mix, only a symphony of taste, edik, hot dogs are very much underestimated, but when a really talented chef comes and adds a drop of his inspiration a lot of his work, i just felt like you put a crown on a hot dog and it became.

the guy everything is super, everything is excellent, generally magnificent, the curing dough is delicious, all the ingredients are generally super, but i will give my preference to potatoes, class, thank you, very nice, thank you for the delicious dishes, i was especially captivated by connins dog. everything was very tasty, but the exclusive kyonni's dog is something excellent, i have never eaten anything like that, my choice is for leshka, potatoes, i wonder what the chef's daughter will choose? i don't listen to pubs, i clean up the nest, you did the right thing, well done, and to me i have to agree as a wife and husband,

alyoshka's potatoes touched all the strings of my taste buds, thank you, thank you. eduard, come on, you have 28, you have 28, well done, well done! thank you so much for coming, trying and voting. amazing city, amazing people. koleningrad, you are super! i hope that we managed to transfer our impressions of you and your city to our food. experiment with us, cook with us and be sure to travel with us, it's time for us to move on, thank you. so, today in

kaliningrad. the prots fought with the baltic eel, the forces were equal, a draw. the chiefs really liked the baltic sea coast, so they stay to study the surroundings of kaliningrad. this is the news on the first, hello, in the studio of valery korablyov, in this issue. single voting day, elections in russia, the latest data kursk region, despite the ukrainian terror, is among the leaders in turnout, everything that is known at this minute, we are waiting for a live broadcast from the electoral commission center, novogrodovka

is under our control.