tax regime, but if you don't pay taxes, we can even terminate the contract, they sell here, they buy from different countries, china, turkey, india, pakistan, the united arab emirates and many others, and they say that locally made things are not inferior to world production, well, she's beautiful, well, haggle, i don't know how, as soon as i confessed, there were many people who wanted to teach me how to haggle, please, a master class.

konchabek or koncha baloti, yeah, okay, we haggled, i'll give it to you for 2,500, that is , because i said koncha beristis, well of course, that's how it works, you speak kyrgyz very well, yes, i'm talented, i 'll be filming this dress in the next programs, by the way, this belt, i bought it here too, but it's some local designer, it's beautiful, yes, well, where do you dress, where do you dress, without shkeki, by the way, there are 500 people guarding security at the market,

iu, yes, you heard right, but i don't believe anything, so let's go, i'll find out everything now, we'll check, i'll ask, i'm practically in a holy place now, am i right, that is, this is how a patient comes to to the surgeon and says: doctor, i want, most often, what they say, most often they say: lift my eyelids, something is bothering me on my face, from the cult procedures - this is the formation of a fold, europeanization of the eyelids, the queue for blephroplasty is 3-4 months in advance, there are so many who want it, i do one a day, on average it is 300 a year, and there are those doctors who do three or four operations a day, this is so with joint efforts in bishkek in a few years of the hanging century and there will not be any left, people even come here for the operation from neighboring countries, everything is simple, cheaper and high-quality.

for example, blepharoplasty costs from 300 to 500 dollars, and breast augmentation from 2,500 to 3,500 dollars. by the way, my new friend aim also had plastic surgery. i had a new eyelid, they removed it, now i have such a beautiful eye shape, i did it 10 years ago. it doesn't droop, it droops over time, but i'll have to do it again. but it's not painful, not scary. no, not at all and... quickly, 15-30 minutes, it's very popular, and young people, adults do their eyelids, it's all for you, that breast, yes, it lies, it's the implants that we extracted from patients are now lying around as an example, to give support, to touch, women are usually interested in this, these are antipsychotic or whatever sedatives, i have had cases where they asked to take them as antistress, seriously, and antistress, right?

this is also not because of the weight, everyone wears it with pride, i had a case where a patient got new breasts and rose up the career ladder,

what else do you want, you know, love, take care of, value yourself, and apologize, you can spend your whole life chasing fashion standards, but why, because... more important than any ideal is unique and inimitable beauty, that same eye shape or small breasts, plump lips or lush hips, because often we are loved for something completely different, in women and men the most beautiful thing is a smile, a beautiful inner world, each is beautiful in her own way, the main thing is that she is smart and her eyes sparkle, so maybe, instead of endlessly chasing such changeable standards, you should just go to the mirror, smile.

love hospitality, then you should go to bishkek, if you love meat and tea, then you should also go to bishkek, even if you want to be an actor, you still need to come to bishkek, for me it turned out to be a city that has everything, for the locals bishkek is freedom, the best people,

the most beautiful mountains, my homeland, a city i always want to return to, the locals know better than anyone about the downsides of their city, but they will also tell you better than anyone about... why they love it so much, they try to make their lives a little better every day, because they understand better than anyone that this is their life, dreams must be fulfilled here now, what i wish for you too, we looked at the lives of others, and now let's go live our own.

evgeny tsyganov. hello, i'm evgeny tsyganov, brand chef of folk team. we are in the suburban project estro, skolkovo. i hope you are hungry. evgeny is the most intellectual chef of the most intellectual place in moscow. he is distinguished by precise calculation restrained emotionality. his favorite scientific discipline is physics and chemistry of products. veno bistro, the basis of the concept is gathering, hunting and. farming, now we will cook with you murmansk scallop, that is hunting, cauliflower, that is farming, sour cream from pine nuts, gathering, this is an incredible combination that you should definitely try at eino bistro, evgeny started in his native gelendzhuk, then interned in china, in

2018 he moved to moscow, where he heads the kitchen of several restaurants of the folk team project, we do not see bubbles, here we saw bubbles. tsyganov is the chef of the year according to the palm vet award in the restaurant business, he is a speaker of the gastronomic forums feast, breakfast chef of the moscow cake show. together with michelin chef adrian catglas, they are creating a menu for the first spanish-portuguese restaurant in moscow, podrom. the next dish is erizoto. we use four grains here at once. the first is wild rye. the second, classic rice, as we use in rezoto - it is cornoroli, millet and bulga. enjoy your meal! evgeny tsyganov, innovation , creativity, craft! alexander bogdanov.

i am alexander bogdanov, brand chef of the gelvece hotel, claret and marius restaurants. alexander is the chef of 2023 according to the award palm tree in the restaurant business, winner of the grand prix of the petersburg breakfast competition, the chef alyarus award. 2019, bronze awards of the baltic culinary star competition, as well as a silver medalist of the ladoga constellation. in 2024, he won the nomination for the best breakfast of the all-russian restaurant award, where to it. my cuisine is, first of all, such a combination of european traditional gastronomic culture and asia, and a bright representative of that is this wonderful salmon, which i cook right in front of guests, pouring hot wax over it all. oh, you what a beauty! in 2024, the restaurant cafe

klar, under the direction of alexander, took fifty-fifth place in russia according to where to it. and just the next dessert is a combination of flavors and textures, chocolate, morakuya, raspberries, fresh berries. enjoy your meal! alexander, speaker of professional forums chef's breakfast, expo and megustro. he is the ideologist of thematic street festivals, picnics and helvetia. the main rule in the kitchen is for the poros to have glowing eyes. i have been in the kitchen since i was 15, but i am still constantly learning and i develop, get to know my colleagues, adopt something from them and give it myself. and i am sure that this trip will also bring me many new incredible discoveries. alexander bogdanov is a collector of tastes and culinary awards. alexander and evgeny have already been cooks on wheels twice. they liked it so much that.

i am ready to fight any stereotypes, you probably have some myths about the city in your head, one, one, i also have one, ivanova is

a city of brides, not quite so, ivanova is an incredibly interesting, modern city with unique history, i was born in this city, i grew up in it and i think that you can talk about every detail, about every district here endlessly, all this will resonate, tell me about one detail, why the city, where did this soviet time come from, when ivanovo had many textile factories, this is light industry, really women could and managers... you can take and generally played an important role in the city's economy, and they came here, they came here from all over the country, the most talented, the smartest women, well, it turns out, brides became smaller, but textiles remained, right, well, rather the demographics became the same as in all other cities of the country, from the point of view of textiles, from the point of view of brides, beautiful girls, ivanovo still amazes everyone, yes, it is true, it is true, ivanovo is the youngest city of the golden ring, which have well, specific features, how old is the city, a little more than 150 years, and really young. well, if you compare ivanovo with other cities of the golden ring, then there is revolutionary architecture, and we have

constructivism, soviet avant-garde, and instead kremlin, classical, we have a large ivanovo manufactory, this is ivanovo cream, this is a red building, yes, i understand, yes, this is just the most beautiful and the largest industrial building of our city, when it was built, in the late 19th, early 20th century, and what is there now, now this building is being prepared for restoration, for renovation and it will be one of the largest beautiful campuses in russia. i wonder, we are now with you on the modern embankment of the uvat river, this is such an important city artery, along where the main textile factories were located, but this is a new part of the city, do i understand correctly, in general yes, new, but with a historical basis, and of course, all the factories were built along the river, of course, this was very important from the point of view of production, but on the one hand, on the other... historically it turned out that the factories of ivanovo, not like in yaroslavl, which were created there from the point of view of the imperial

decree, all this developed horizontally and spontaneously, but this is the trick of our city, and why spontaneously, because our factories were mainly created by serf peasants, who, being so dependent, created small production facilities, then saved money, eventually bought themselves out of serfdom, became richer than their own landowners, then they were given financial assistance, this is the story of ivanovo's success, is it possible now? this is firstly, and secondly, 90% of all bed linen or home textiles that are sold on marketplaces, this is produced in the ivanovo region, but it turns out that i also sleep on ivanovo textiles, it turns out that i, well, and you and you sleep on ivanovo textile, of course, i live in it in general, so what about the products, there is something directly ivanovo, here you know more about the question of the distinctive features of the specialties

in ivanovo, our city ivanovo is the center of a huge region, we have small towns, we have farmers. great, they have amazing products, the dishes that they produce, it is very important for you to get to know all this, try to immerse yourself in everything, and i think that this important meeting will happen here, your, having listened to the advice of the guide, the chef goes to search for ivanovo specialties, by the way, one of them is known to everyone, green shchi was invented right here, with the best... in general, look at the whole podatcha, it's all cool, i really love servings, when you can spread something yourself, cook something, it's just great, tell us more about them, what do we have inside, the main thing is of course our ivanovo shchanitsa, shchanitsa is the top

green pickled cabbage leaves, which basically everyone throws away, plus of course this. long simmering over low heat, as it is it is made, chopped together with carrots with the addition of salt, fermented for a month, and what a great pie we have, it is a pie made of unleavened dough with potato mushrooms, and potato mushrooms, listen, what could be better, i really like it, there is a lot of meat, mushrooms, the right balance of acidity, which does not reject, but it is at its maximum, yes, sour cream is added, it all softens, a pie that goes great together, well, naturally, potatoes, mushrooms, dough, a dish for every day.

i add mozzarella, i want a little more bright taste, pepper, spices, in sandwich tex, because everything is perfect in terms of roasting, but there is not enough brightness, spinach with tomatoes and sauce and liveliness are wonderful, for me this is a really good portion , balanced, there is great grass here, that is, spinach turns out here, and accordingly meat, it all harmonizes very well, this acid, which adds the very liveliness, it seems to me the ideal option, it is very tasty for me, but now i want something sweet, and we have this too, now we will try our signature dessert. ho-ho, candies, i love such things, for me it is a delight, it is completely handmade, it is made by palik masters in our ivanovo region, it is very cool that you support in general different artisans and if you touch when with food, it gives incredible results and just emotions, that inside the candies, there are three different

fillings, the first is sea buckthorn, i love this surprise, when the candy explodes inside some kind of liquid filling. so the next strawberry-raspberry chef, well here is the last one left, well this is mango moraya, very cool candy, good work with chocolate, thin incredible chocolate that bursts into your mouth, well, the fillings themselves, they are not sweet, sour, this is the most ideal, that after such a hearty lunch that we had here, sasha correctly noted that it is thin chocolate that creates this unique taste to a greater extent, the boxes are fire, the candies are fire, lunch for today is also fire, i think it was a success, boss, thank you very much for introducing us to

a hook lives above, something was sent early, it's autumn, what, where, when, autumn series of games, watch after the program time, vocally - it's just so precise, everyone is running, running, running, running, running, running, it seems to me that this vest, it adds jumping ability to both gazmanova and leonteva. one more last time when she sang, we have it like this, tanya,

after such a lunch you need to burn extra calories, it is best to do this in the skate park at the palace of game sports, the park is the fourth largest in russia, beautiful, guys, hi, hi, guys, hi, so, well, this is bmx, i know for sure and i saw this on video, the second bike, well, it's actually an mtb for jumping on dirt, concrete, and so on, ramps, today you're on... is in the biggest cool skatepark, it's equipped with a pool for skateboarding, and a pump track, designed more for big bikes, guys, how is this

gray part different from that green one? the gray area completely imitates urban conditions, steps, railings, edges, there's also a pool for park riding, for skating, and so on, the gray area is more for jumping on ramps, speed skating, cycling, rollerblading. on the pump track the main rule of skating is to look around and move strictly in the direction of the arrows in the direction yes counterclockwise in the skatepark just look around so as not to crash into anyone an excellent rule i'm in the skatepark so well, it seems like you're ready like me not ready 100% yes yes everything come on cam i don't quite understand when you turn the pedals they go back where the brakes are here no brakes brakes are not needed here. we're used to braking usually with your feet or on the back tire, sounds interesting, what is it for? it is needed so that when performing any elements, you just unscrew the pedals and

move backliftreverse and i got it, well, come on, you're my coach? i'd rather start with the most basic, this is a regular jump, then we have to lift the back wheel, stay on the front and just pull up the back. all that's left is to perform 10 crests, yes, it worked, well, i went in short, wow, will there be a jump now or not will be, or will be and wasn't. so, how was the first lap? bad, bad, could have let you down at least a little. the first thing you did wrong, you pedaled almost the entire way and tried

to periodically sit on the bike saddle, you don't need to sit on this bike, we don't sit, okay, the next task will be the task of riding on the so-called quarter, it has a radius, it's a straight roll, this is a quarter, it's more difficult in radius, let's try to ride on it, here's the very top, yes, it's straight. it's just that fear is present in the head and whole body forward, so well i got the principle, i'm ready for the second round, try to take a little more speed from here, more speed, are you sure? checks, matrixes, everything will work out, come on, say, come on, everything worked out, more, wow, over bumps,

over bumps, on smooth paths, and the chefs continue to refute the myths about the city of ivanovo, when looking at the map it is clear that this is the most remote place, the heart of russia, so you don't expect to find an ostrich farm here in the shuya district? galina, hello, good afternoon, hello, very! unexpectedly sees ostriches ivanov, how do they survive here, it is not for nothing that in africa the ostrich is called a camel bird, they are very hardy, they tolerate frosts much more severe than even in our ivanovo region, that is, even in winter they are free -range with you, yes, in our winter they walk outside until minus 25, if below 25, as you noticed, our farms are not heated, we just drive them inside and put straw under their feet, and so they love our winters very much, and how do you tell them apart, who is male, who is female, the male has a black feather, bright... the female has a gray beak and of course the male's legs are somewhere up to

the knee the legs are red the female is completely gray look how good he is here. they bathe in the snow, eat cabbage, and why is an ostrich raised at all? firstly, the meat, ostrich meat tastes and is veal in color, unlike veal there are two additional amino acids and the meat is still considered more valuable, again they use an egg, the egg is tasty and also dietary, ostrich fat, skin and of course pie, such a waste-free production, say, an ostrich, yes, yes, and you can pet it ostriches, how are they sociable, no, no, of course, the ostrich has a very small memory capacity, that is, it...

in september , the snail harvesting season begins in the region. as cooks, we have certainly tried snails, but we have never seen how they are grown, tell us a little about the farm. there are two types of snails, there is a wild grape snail that lives in the wild, and there is also the middenorian helix saspersa müller and helix with spurs maximum. we just ate the grape snail, what is the difference between them? the first difference: the grape snail lives in the wild, it grows to sexual maturity for quite a long time, up to 4-5 years. our snail, it is not found in the wild, it lives only on farms

, in fact, it grows to sexual maturity. state of about 4-5 months, they live in houses like these, and this is a fence, yes , they have, yes, this is a fence, so here we have an electric fence so that our snail does not crawl away, wow, and how many individuals can there be on one such piece of wood up to 20 kg, what is that on top, this is our irrigation system, in order to grow a snail, we we sow grass, this one, am i right, yes, it looks like a radish, it is rich in protein, the snail feeds on this grass, due to which it, so to speak, moves at such a fast pace. before sunset, we turn on the humidification system, the snail wakes up, crawls out onto the tables, and we sprinkle special compound feed. we make the compound feed ourselves by hand on our farm from grain and cereal crops with the addition of chalk to strengthen the shell. yeah. it seemed to me that they only eat leaves. in the wild it is, they eat leaves, the snail is able to accumulate all the toxins, so the liver is not edible. the liver of our snail is considered a dlikotes, similar in

color, in texture to the liver of foie gras, less. fatty, but just as tender, it also gives caviar, the grape snail lays eggs, they are not edible for humans, our caviar is called aphrodite's pearl in price category, slightly higher than black caviar, how many kilograms in 80,000 rubles. rich, and how to understand that snails can be collected, when the snail is ready for collection, when it reaches mature state, it forms a mouth like this, we can check it, it is quite hard, you can't use your fingers in a machine, i'll show you a snail now, which is quite soft, right here yes... it is used in cosmetology the cost on the russian market for 1 kg of mucin extract reaches 4 million rubles how much 4 million rubles can you touch i just now held 4 million for the first time let's collect snails that are already mature we now know how to determine let's well in principle it seems to me that you can even see i i already determine took everything let's go further what a beautiful snail so what do we

do with them further further we carry the snail already to the washing tables, yes, where we wash, that 's it, let's go, we wash the snail with water every day, we do not give it any food, that is, it turns out that you can't just take the snail , collect it, immediately wash it and eat it right away, it needs to be on a hunger strike for 7 days, it cleans its intestines with us and then our snail is 100% edible, unlike the grape snail, but i understand correctly that those snails that we we collected them today we don't use them, we'll take those that have been washed for 7 days, yes, that 's right. we take bernoise sauce, excellent, spread it on each piece of bread, on top our creamy mousse of porcini mushrooms, we take cheese, put caviar on top, such beautiful pearls, shimmering, oh how appetizing, i wanted a little less mushrooms, because the caviar got a little lost, caviar has a fairly neutral taste, in my opinion caviar, it serves as a decoration for such dishes, i really liked it, it's very cool that you made the bread yourself,

collected. collected caviar, it's all in one, together, and it seems to me that the coolest thing that can be, when you just find yourself in the place where it all gathered around, so which one is better to start with, i would start with the classic burgundy in green sauce, take with the help of. put the fillet, pour the sauce on top and taste, very good, very tasty, very cool rich taste, good texture of meat, so soft very, you know, the most touching thing in principle in a snail is when it has, you know, such impurities of taste, this is apparently from its habitat, and there is such a pure, clear taste, very tasty, yes, everything, everything is correct, then, the second sauce is limousin-style, it is a creamy nut sauce, on top we bread with our breadcrumbs, which we get from our french baguette for a crispy crust, delicious, another crunch for... a small granule, just a luxurious recipe, very tasty snails, soft, juicy, bright in taste, i take this sauce for myself, can i already, yes, of course, thank you very much, it was, firstly, interesting, and secondly, it was very tasty, thank you very much, gastronomic, it was gastronomic, and most importantly healthy, after such

a tasting it is not even clear how to surprise ivanovo residents, but the chefs will try to create original dishes, first of all they go to the central market, well, sash, it's time... with products, what will you pay attention to first? first of all, meat, and then i will surround it with fresh vegetables and some interesting sauce on the plate, and i think to make something fast food like a hot dog with minced meat, bright tomato relish, fresh herbs on top, plus potato chips, as you say deliciously, we will find the best products, good luck to you, to you too, hello, hello, a good steaming for today porn girlfriend, yes pretty, so look, i need all this pulp, i also need beef fat and i need those bones that i saw perfectly. 4900 okay, and can we give you a gift? i need, thank you pain, this morning, that 's what i understand, i need this wonderful beautiful cabbage, seven pieces and preferably exactly the same

size, we can make you a big one, and you also had young garlic there i guess that's all, so i see that you have melted butter, which i take, do you make it yourself? yes, yes, yes, and how do you make it, we started to accumulate sour cream in the stove, oh-oh-oh, i just take two jars of this butter, even three jars of this butter, and this is just butter, am i right in understanding, i take it all, and this is cottage cheese, right, yes, yes, mm, perfect, let's have the whole piece, i will need one bunch of onions, you have sorrel, so, and what kind of pepper do you have, is this?

others have seen a titmouse, i have seen how stupid it is by hand they tried to turn him into a crane so that he wouldn't see the blue distance. and wouldn't get off the ground, they roughly ringed the crane, put a mark in the journal, hid him in the closet, tied the wings of the white bird of my happiness so that it would breathe warm dust and not plot anything, but

it wasn't for nothing that the bird grew stronger in the sky, fools remained fools, a broken cage, a pile of ashes, and the crane is back in the clouds. teachers, we'll live until monday, today is the first, and do you know what he wrote in his essay, well, now no one will know, he wrote happiness - this is when you are understood, during a fight you should always be calm. valentina titova was the wife of the great vladimir basov, but after 14 years of marriage she left the actor director, leaving him a son and daughter, he first decided to divide, i said: "volodya, zhenya's lockers." and it was very surprising that the actress left the director who filmed her in leading roles, i will not ruin my life because of you. and where did you go? she rented an apartment, when i came,

the refrigerator was empty, there was only salt in the jar. how children of the great basov assessed this situation? and my mother told me at the time that if basov, roughly speaking, did not drink, she would never have left him in her life, because he was gay. cried later, as she believes, was killed, traces remained, and i found these traces, it was a woman, someone famous, exclusive with dmitry borisov, premiere on saturday on the first, to make preparations, and at the same time to have dinner, the chefs decided in the restaurant tsoni matsoni, from the name you can understand that this is a georgian restaurant, however, the classic dish of caucasian... cuisine they cook here from local ivanovo

products, we have shoti, khapi, traditional, so with shoti i know what it is, ahapi, what is it, ahapi is a traditional georgian pumpkin cream soup, we deviated from the classic recipe and made it our own way, we added cheese mousse here, it lightens the spiciness of the soup, because it is piquant, that is, you got such a georgian fusion, yes, class, and what's the spiciness, there is chili pepper, we bake pumpkin, pepper, everything together and we make it class. cream soup, here i also have an additional taste of cheese, yes with mold, yes, yes, yes, we also add garganzola, it’s not a bit un-georgian, but yes, it adds, it’s a good combination, classically european, i would say, and what kind of oil is this, it’s cojita oil, we add it to the shot, sunflower oil, yes, with adjika, we cook them using the suite system, it, it gives yes aroma, i always liked the spiciness of the oil, pumpkin, this different textures, plus cheese, i’m a fan of cheese foam in general, for me it’s wow, so for me... this is an ideal soup, it’s really good for lunch, for me,

i like it, yes, i love tykla in general, it's sweet, plus to everything that i added garganzola, it's a good unbleached sweetness, such a bright splash of salt right away, and it's just pleasantly felt, creaminess, well, some kind of, what else could be better, of course, well and the texture added by the seeds, of course, and in addition this cheese, which is also there in addition to garganzola, here also, it perfectly gives such a new additional texture, well, in short, it's just great, this is khachukuri in jarski, my love, we also cook it not... in the classic way technology we clean the dough from the inside, this creates a crispy crust, our guests enjoy more filling than dough, there are no questions here, i just want to eat, i want yes, i just want delicious otjaruli, we just buy cheese from our local producers, that is, the cheese is also local, yes, the cheese is local, i like everything, everything is in balance here, a sufficient amount of salt, and what you said was cleaned up, this is just great, because in general i like the crust more than that same. such a hard texture, which nice, cheese, just delicious, cool, and this is

a good interpretation, as you said, an improvement of the dish, wow, these are grandma lamara's peppers, grandma's recipe, which is already 70 years old, it is the perfect combination of pickled peppers and goat cheese mousse, here the cheese acts as such a balance of spiciness, delicious, spicy, the cheese really draws out, but not too much of the spiciness, i advise you to try these peppers with obkhazuy. this is classic minced beef from our ivanovo farmers, inside is solugunya cheese, we also serve it with burning for so that the dish is ready right on your table, this is such a meat khachipuria, yes meat khachipuria in migrelian style, yes a man's dish, a huge local cutlet, yes very tasty, here the cocktail itself is just missing this spiciness, this is just an ideal garnit, it seems to me, it should always be accompanied. denis, thank you very much,

it was very tasty, very georgian, very hospitable, sincere, thank you, we really want to ask you to come to the holy of holies to your kitchen, is it possible, yes, of course, that you will today i'm going to cook, i'm going to cook lazy cabbage rolls, bull tails, that is, an unusual lazy cabbage roll,

the oil has heated up, it's sizzling, we add the main ingredient of my hot dog, so, first the onion, now our onion will become transparent, and we'll add celery first, and then carrots, we'll stew all this for a long, long, long time, while my vegetables are simmering for my mince, for my balagneza, we'll prepare the sauce, take the baked bones, drain all the juice into a saucepan, huh, throw everything in there, now throw the vegetables in there, all this with wine and we put it to warm up for 30-40 minutes, the vegetables are perfectly stewed, now we add red wine, tomato paste, which we preheated, that is, caramelized it, add spices, bay leaf. allspice leaf , and fragrant, and now we mix it all and carefully add minced meat little by little, so, it's time to marinate the cabbage and put it in the oven, we will start by frying the coriander, it is after frying that it gives an incredible citrus aroma, which will complement our white cabbage well, i evenly sprinkle

coriander all over the cabbage, then there will be svan salt, now i will apply a thin layer of farmer's ghee to the cabbage, after i have prepared... it needs to be covered with foil and put in the oven at 220° for about 15-20 minutes. well, what beauty, and we are not making a classic baba ganoush, for this we already have baked eggplants, baked garlic, a spoonful of wonderful tahini, in classic boganush mayonnaise is used, but i will use that... the most delicate creamy cottage cheese, and now add salt there, beat until smooth. now i i'll make fresh chavel salsa, green onions will go into it, cres or as it's also called cetmat, all that's left is to add a light piquancy and this will be the spiciness of the pepper, i'll add the zest here and of course

the lemon juice itself, salt, i'll leave it to marinate until the morning, all that's left is... make my relish, which consists of all these ingredients, pour in the oil and the first thing we fry is garlic, ginger and onion, now we add tomatoes, baked bell peppers and a little red pepper, the vegetables are stewed, now we add salt, sugar, a few spoons of grain mustard, a little wine vinegar and lemon juice, and now just evaporate. friends, did you get everything? we have everything ready, thank you to your team for taking us into the kitchen, helping, most importantly, you are cool guys, thank you, we invite you, tomorrow i will try everything that we cooked in your kitchen, so we are waiting for you until tomorrow, thank you very much, until tomorrow, in sorrow in joy in a bowl in a puddle, in dreams and in games, and saw

the video, tyson was the first to appear, emilia, what was the first word she said, dad, the second, tyson, there's none, no tea, take it. here's some water, they're social, it's very important for them to have a relative, they have excellent intelligence, they all know their name perfectly well, he can stand by the door for 2 hours, yelling, you need to go for a walk with him, because if you don't go out for a walk with him, he starts to misbehave at home, you saw the video, watch with us, the premiere, today on the first, in the new season on the first, can you hurry up, is that it? even faster, take a bag and put all the trinkets in it, and if not, is it in dosav could be murderers, murderers could be everywhere, we need to put mur on the trail, they don't even know yet that there is such a gang, the ten, the ministry of internal affairs has finally found out what you do with your girlfriends, you have no

right to break into houses, this is blood valera, you are making a fool of me again, you again? i suggest you become the new analytical department of the ministry of internal affairs, i checked all similar cases in the archive, in the last month alone there have been two similar murders, both victims are bandits, and this is marina valeryanovna kurzun, she will be your curator, what you methods, i just never got your personal files, how do you work, let's go pack our bags, we have a plane soon, the code for the new series tomorrow after the program time. autumn is warm this year and the evening before the battle the chefs can spend on the water. they will master an unusual sport. what are the basic rules? let's do it this way: sapah stand as usual, feet shoulder-width apart, and if i

can't on my feet, can i on my knees? if you can't on your knees, but according to the skating rule, all goals are scored only from the board and standing, of course, we will have an exception this time. we don’t knock down opponents with a paddle , we don’t put a paddle on our heads , we can’t push, we can knock them down with a board, we can move from board to board, we don’t grab the ball with our hands, we don’t grab it with our hands, that’s right, we’ll warm up before the game , wow, i’ll take it, i’ll take it, i’ll take it, so, well, i like it already. it’s going well, so everyone’s ready, yeah, get ready, let’s go, let’s go, so, so, so! so dangerous moment, oh, past, we’ll bury ourselves, back, back, run, run,

forward, let’s fight to the end, let’s not cheap motivation, twist, goal, 1:0,

come on guys here we are not coming back ourselves ourselves behind there is an obstacle on the left well we can't we are not playing we are not playing we can't we are not closing the gates we are not closing the gates two-two behind the guys behind behind behind let's let's time yes.

without losing their sporting passion, the chefs head to the food truck, the last preparations remain, the culinary battle will begin any minute, hello, hello, we were in your city for several days we tried to see everything. the most interesting, and now we want to feed you, i for example for you i have prepared a wonderful japanese brioche, an elastic bun, inside of which is khatseli, this is baked eggplant with homemade cottage cheese, baked garlic tahimi, and it sounds delicious, really, on top is a wonderful balagneza from local veal, prilish, which i have prepared for you from tomatoes, peppers, garlic, ginger, it turned out to be such a jam from tomatoes, what a hot dog without potatoes, so i have prepared chips from potatoes and from yellow carrots, beautiful? beautiful, and i called all this as ivandok, and for you i have prepared oxtails,

farm beef, which is marinated exclusively with salt to leave a pure taste, it simmered for 4 to 2 hours, based on these tails, collagen, i cooked a strong rich broth, such as demi glaze, there will be young fresh cabbage, white cabbage, which i marinated with fried coriander and fried it all in melted butter and combined the tails and ... and ivan doc, bon appetit, enjoy, hello, guys, oh, yegor, yegor, you mixers, hello, hold, you,

look, protein, meat, everything you need, it seems to me, because i still have pain legs, what muscles he has, yes, but that very person, that person who introduced ivanov to everything at once, just the best guide, take it, oh, the person who met the perfect sport, listen, my beloved. very funny, these are just the emotions that are remembered, thank you, hot dog, the bun itself, yes, it is crispy, i have such buns, well, to be honest, well, i have never eaten, i have not tried, did you like it milan, i really liked it, it was too tasty, i am delighted, the cabbage is cooked very tenderly, the most tender meat, just bites, melts, it was beautiful. more piquant, it's incredible, it's

just an explosion of taste, it's sour, it's salty. it's a kaleidoscope of spices, and as schiller said, love and dove rule the world and the goblins are not satisfied, well, the cook is also cute, i 've tried a lot of things, but this one just captivated me, this is the first time in my gastronomic practice, chef, well, it's not for nothing that we took over your kitchen, it was delicious, yes, i really liked everything, a very bright combination of products, everything was selected perfectly, i liked the vision, thank you very much, excellent combination of ingredients in crispy cabbage.

well, let's start three 1, 2, 3, 24, and that means who won, the city of iranov, thank you very much for this sun, for your smiles, for these shining eyes, guys, first of all, of course, your emotions, you charged us with energy, it was thanks to you that we opened up, prepared these... incredible dishes from your local products, and of course just enjoyed the city and of course you, thank you, thank you very much, well, it's time for us to move on, let's go, bye-bye, bye guys, so, today we fought between lazy oxtail cabbage rolls and a hot dog with tomato jam, a draw, another city, this is already the fifth

city, sasha, so where is the marker, come on, oh, how beautiful? so beautiful, yes, so, vladimir is waiting for us, let's go, so, you're driving. hello, channel one is broadcasting the news, maxim sharafuddinov is in the studio and briefly about the main thing. leopard skin was obtained. successful hunt in the dpr, german tank was knocked out, exclusive video from the front line strikes on the infrastructure of the armed forces of ukraine. the path of a ghoul from assembling drones in a basement to industrial scale.