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tv   Poedem poedim  NTV  November 5, 2022 8:20am-9:26am MSK

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a superstar new season tomorrow at 20:20 on ntv a time about myself and oblete nikolai tsiskaridze's book is my theater. i'm not saying that this is objectively the name is not just my word, because it 's my opinion, find things and superstar, the new season. i was supposed to be here. i am grateful that i am here today. well, why are you so kind and fluffy when you are a national artist, and i know him well, how can i put a low price on him one day tomorrow 14:05 on ntv friends program let's go eat for 10 years. i was looking forward to this day with such impatience that i came to vladivostok to
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to celebrate it at 7:00 earlier than in moscow we plan to ride a blue horse. let's try to figure everything out together . we can also go let's go eat all killed. let's go eat with your beloved, let's go eat. for many, vladivostok seems distant and unknown, but not for me. i was here a year ago, and he is already like my own, so it's nice to meet you. once again, you can once again admire the bridges. ai handsome cozy, the streets
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once again inhale the sea, which is here on three sides. that i have learned the vladivostok language and will definitely come for my own. you say no now you will see everything yourself, or rather, hear it cheerfully. what is umat so wait, i have a word for you embankment right. i feel like she is the field of miracles right what is sharpen sharpen eat, eat see what it is no well, it can not be said, in general, the hills of the
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hills. these are the mountains. and i thought it, and i thought it was a local question. and what is it in your local language to forgive to understand to figure out, but to put it in your head into a single picture, and to repeat and to repeat or repeat is to buy to acquire. okay, let's go to taret beer and then sharpen vaguely talked. now is there anything i can sharpen? just what i don't know. know here the food will find you. hello. so what do you have here only some various multi-colored. this is a classic and
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here with different fillings. you know how i don't know at all. well, as come on, i reacted very brightly right on the carbonara just in front of you the romans. i can't miss carbonara even though i don't have to choose. i already see the ingredients of carbonara call me if my friends and details now they will see, they will not believe it. in general, this place is a paradise for gourmets; here, the cuisines speak different gastronomic languages. and
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this paradise is located not far from the nabka. well, that is, embankments vladivostok hello and what do you have here we have thai samozhar and japanese kebabs samozhar sounds interesting and it's still delicious. oh mom, i have a whole exhibition of ingredients here for you to fry it yourself fry it yourself, you understand, friends, this is the whole story, it's not that oh bummer came to have a bite and you have to fry your own. no it is the trick is, on the contrary, this concept was invented for families for a group of friends. you see, food is not just stuffing your stomach. this is an association. it 's some kind of ritual. and by the way, about the union. this
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concept is a kind of union of two asian traditions. there are vegetable broths from china, and the tradition is to fry the meat on their own. this is from korea and here the thais took these two traditions and combined and created mukator translated as mu this is pork okata these are these believe nastina that are fried ingredient. that's everything is ready. the broth is warm, dietary, delicate and very rich, fragrant, and the vegetables remained with such a pleasant crunch. now, in theory, each to his own taste, maybe add a little white himchi, rice, and so on. and this is mukata in the
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classical sense, which is already quite tasty, but you can make it even tastier. i prepared myself ahead of time. i have this pepper sauce. it has pink black white, fragrant, green pepper. soy sauce and applesauce as a base are spicy, but far enough and do not interrupt the taste of the dish is ideal for fried meat. can't eat for a couple of days. although i don't skip dessert. so you have the most delicious here. we have a lot of delicious and incredibly beautiful desserts, but for you. we have something special for your birthday. we have prepared a special cake and want to congratulate you on your anniversary. here is the base. i don't know, i didn't
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know, stunned what a huge yellow cake you are, you girls surprised me. thank you very much. you probably prepared all of ours such a huge cake, yes or there were helpers there were helpers, but we cooked it ourselves hmm thank you this is an incredible and pleasant surprise. i've been doing this successfully for 10 years, at least. yes, i got carried away, let the dent live so tasty, it's already cracking. in general, now you know where it's delicious, i'll show you where it's beautiful. now we are going to russky island, they say that there is an island a kilometer
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from vladivostok in the peter the great bay of the sea of ​​japan, and now thanks to the bridge to people. a little deeper is the military-historical island attractions and of course beauty. well , hello, a russian is not a russian who came to you. i am a southern person, so we will go to the southernmost, the cape of the island, russian cape tobizina. i was told that this is one of the most beautiful locations. let's see in primorye now.
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why is it that you can only get through the most beautiful places in such difficult ways, as here all directions. and write yourself in history. look how many people have been here. stunned well, i don't see any italian names yet, so we now have this fix it. this is definitely one
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of the most beautiful places by the sea for lovers of responsible rocks and picturesque nature. one hundred percent will like it here, as they say in vladivostok, the sea never happens too much, so i decided to look here at this restaurant, which specializes in sea cuisine. everything here reminds of the sea, and now
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yuri will remind us that we will cook our signature row, fried kamla, and our uh branded oil from the far east salmon. according to yuri, these dishes are simple, but impressive, because everything ingenious is just as a sailor as hot dog, but better sea. that's right, yes, yes, yes, quite right, such a soft fluffy. this is real french. now let 's prepare the filling now we'll take the flounder. i previously fried it so breaded fried so in frisk deep-fried you can fry in a pan, whoever loves flounder
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cut into large pieces, we send them to a bowl and add the sauce. this tartar sauce is a variant of tartar sauce. we make mayonnaise ourselves, add our branded pickles. a lot of different. luka well, a little soul, our flounder dives into the sauce, where we mix it gently, and then lay out the bun. wow, it already looks great, that's all that's not all. i really love greens. so what is green? this is a green onion. well, you first soaked it in cold water so that there were such cool curls, ice, water, a sharp knife, any vegetables thinly sliced ​​into strips and they are just starting. let’s close the twist, i can say, ta-tam or it’s not all that, you see how smart it turned out, and cook
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it even faster with salmon and oil, put the fish in a blender. this time oh even to the touch. i feel that the fish is very juicy and still gone. here is the smoked smoked one. we send butter there. this is two. we will also add a little salt to enhance the taste, sea salt, black, pepper, and fish sauce, you need it literally on the tip of a spoon, so like this for philosophy. yes, yes, instead of fish, you can add any asian sauce, loaded, turned on, drove for 3 minutes and are ready. wow, this paste is so thick. look, that is, this is a magnificent mask, and we will just smear it. well i believe we well done, beauty is better. let's start with sandwiches. smoked fish, fishiness, its
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smoked meat, butter, fat calories, in general, vardare friends smeared the throat for the sea dog, what a masterpiece? here, each ingredient did not just accidentally get into this bun; it is here to surprise us, impress us, please us. oh, how all these textures of airiness play, the buns, the crunch of the fish, everything and the sauce are harmonious, somehow holding everything together. it's delicious like this friends are all simple ingredients separately, but together luxury
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yummy. we will continue our journey right after the advertisement. they were at the top of the musical olympus and then turned out to be undeservedly forgotten, but everything can always be started . climbing forgive return season 3 premiere tomorrow at 22:20 on ntv balabol new season from
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a gift and thousands more items on shop&show.ru, superstar new season tomorrow at 22:20 on ntv we are celebrating the birthday of our program in vladivostok with balloons the guys from the flying club gave us a balloon flight to get this gift. we got up at 4 am and drove 75 km. this is the only place. from where the balls are launched, but believe me, it's worth it. oh how high what view?
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ten years of normal flight, finally. i understood the secret. how to find complete peace in life you just need to climb higher i see vladivostok no i don’t see i don’t see vladivostok now we will fix this, not only we will see the city. let's plunge into the unusual sphere, because in vladivostok they organize immersive excursions. you do not
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just listen and watch and participate. there are several options for walking along the embankments of vladivostok along the old streets. and even by sea. i chose dance, because i'm a good dancer. nothing bothers me. hello hello good. now we will walk around the city and raise the level of our choreography. the main thing is to loosen up and repeat the movements of a professional dancer. cool,
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the music is still in my ears. no, it's not in the ears. it's time for me to eat. by the way, in vladivostok there are not only unusual excursions, but also an unusual sommel is almost like a native. i was here a year ago. now he will share his knowledge with us. the course of an oyster depends on the water that it
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is located, where it is contained, where it is located and where it is mined. this is very important, because the oyster filters water quite strongly, everything that is in the environment, it absorbs into itself. therefore , i can understand many who are afraid of oyster poisoning, but when the oyster lies in good fresh water. clean, you can not be afraid of anything, and you have oysters with pleasure they look just gorgeous. our neighbors are scallops, let's say so. here she is in the far east . what does it look like? yes, this is our far eastern sea, the hedgehog allah is not only delicious. and this is a smart start to the tasting. you know the word obscene, of course local. and i'm just studying. i
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like umatno so much, our seaside oysters look chic. i advise you to try now to start with the imperial oyster. in fact , the fact that it is freshwater, but the taste. she has a more pronounced salty so yes, that's somehow by nature it so happened, and it comes with mashed potatoes now passion fruit. let's try, probably, it won't go, it won't go. just like they show in the movies. uh, where the oyster slithers on the shell, actually, it's such a little myth. yeah it's like a special effect oyster? feel the taste here, not a little. here , distill it in your mouth, gradually chewing it. it unfolds slowly in taste, with my grandfather i really
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like how passion fruit plays so refreshing and balances the taste emphasizes further. we have neither a net nor a low, but a romarinka oyster. she is similar romarinka. which one is this? that's the one in the middle. we have a small one. she doesn't go with the sauce. this is a classic oyster, oyster sauce, it is made on the basis of wine. i will say that even i liked it more, more rich taste of the sea with vinegar. a little more russian. yes, a little more character sharply astringency of romarinka is considered to be the main one, as a delicacy, its meat filling is the largest of all. ah, seaside. oysters, yes, but i'm
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not full yet, so i want to go to the third and we have hassan oyster of avocado cake and cucumber and all. it's seasoned with apple gel and apple gel. he adds uh, that's where the sourness is needed for freshness. it fills the spicy perfectly. now let's check everything perfectly fills each other. and of all, it seems to me that the most delicate thing is that khasanskaya is the most salty water, but it is the most neutral in taste. here is a little chamomile fragrance. this is my favorite chic delight, thanks to you, thank you. and thank you very much, as they say, the body take care of the soul. for this we
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we arrived in nadzhai, a place of unity of harmony and happiness, however, if you ask the locals, where is dzhai is unlikely to be answered, because everyone knows this place, how the shtykov ponds are located , it is 80 km from vladivostok if genda, what was once here the bohai family lived. many of them were called hermits or forest people, they lived in union with nature and had a special power that bestowed them. this place controlled the weather, understood the animals. they could find treasures and grant wishes. i have one desire take a walk. we are spinning, spinning, having fun, who
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help at home, throw the camera, help here already easier. okay, i'm not a troubadour, sorry. wherever you turn your head around the fairy tale, this tiger is on the board its place for everyone to relax with children for walks in nature. would you like a little extreme,
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please. ah, vladivostok i like it so much. here, it seems, i just came to the park, but happiness, a full pocket, yes, it’s good to come here for a day, but for two it’s even better, and there are many options where to spend the night? drive on the territory of houses for every taste, but my taste chose this one well
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yes, in my opinion tastes, in principle, i'm a creative person. you see what kind of interior is not even just creative, but even invented as if for artists there are all sorts of paintings, well-known patterns, all sorts of beautifully. upstairs in the bedroom, this is my place. we need to check how the snis is resting. let's continue after the ad. painted the fence. i think i can finish the bath. or maybe now we’ll do something together, covid, 19, can take away not only your favorite aroma. get a dispensary. don't cancel your life now. ministry of health approves
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land friends continue to celebrate the tenth anniversary, let's go eat in vladivostok learned how to cook the sea, a dog, like a hot dog, but the sea admired the beauties and recharged with happiness. friends, we are now setting off for one of the most beautiful islands in peter the great bay, putyatino island. and these are not my words. these are the words of our author. he knows what he's talking about, he grew up there. is it true, listen, you said that this is the most beautiful island. i said one of the most beautiful islands. everything let's go, let's go, there is an island fifty kilometers from vladivostok. and the honor of the admiral and statesman
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efinia received his name. vasilyevich putyatin. you can get there on your own or with an organized tour, the coast from where we went there they bring tourists to the boat and all the beauties of the island that we will actually see today. they, too, can see, that is, from the water and the east, and on their way. what kind of bananas do you see fans live on the rocks near lukossky not far from putyatino island, that's all its whose it is they it's not the sea lions it's italian, so they're so wide big. they are just what i promised to call them. before we get here , but i decided not to do it, otherwise they would have attacked you, as if it would have
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ended badly. we were lucky the sea is calm and they bask on the rocks. so we, like the sea , can easily see them. they are so cute and funny. here they lie sunbathing, as if they are too lazy. after all, yes, as we have dali oh, resting, of course, friends. water we arrived at the most beautiful bay called her marble here is a very unusual phenomenon. it 's like marble. well, even mixing with jade. i
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have never seen such a view. look at the color of the water, how it reflects from behind the stones, which are such a bright green under it, emerald beauty, give me only that's why they are photographed here. even those who do not like to do this, nature, here, of course, is incredible here, like vermitage beauty all around. and here we have our own zoo. look, it doesn't remind anyone. here is a place like out of the water.
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here is another representative of our zoo local wow. wow, in these parts it is better not to make noise like that. about the finger did not blow away. turn over
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please come on. generally good. the places here are secluded, even somewhere wild, a lot of god where you can stop and relax with your soul and body, and in general, because i see really insanely beautiful here. the island is small yes remote excellent. now you and i will sharpen something the way putyatin sounds. i'm already starting to undress. why because we first need to swim to catch, and only then sharpen. come on, get undressed, as always, swimming in the cold sea is always spelled out in his script.
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but i am glad that today we will do it together. you experience this torture guys easily. of course we'll both go. i won't go without you. well friends greetings shocking you. while i
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repeated one, something grew. i'm a hardened house , he says, so come on, here's a stove for you. where can you insert hedgehogs, fry, or what? the real products are only freshly caught and cooked, opened and this one opens and this one opens to them, i didn’t steal chickens. how is it nice to see? somehow you create scallops, by the way, you said that this is the most beautiful island. yes, it seems to me that it has already been repeatedly heard in the program, but look what gigantic mushrooms
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are still reflections of the sun. oh, mom, the operators guys are so good for me. lyosha dan come to us here. look at the size. stun like a steak. i have a marine you in my hands. oh, how juicy . this is news for me, so that the hedgehog is fried for the first time i see it. this is just a discovery, as if a completely different dish. lightly crusty with a pleasant
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fragrant smoke, the texture has become denser, taste of the sea i didn’t get lost and in general the taste became more intense , you opened up a whole world for me. slav i'm very happy. now you have one more world. i wouldn’t put a shower, now we’ll arrange a shower for you. it turns out that there is one recreation center on the island, where in the middle of the forest, not only houses. yes, such comforts, but there are also showers with toilets. for convenience, you need to get there, but please, there is a chance to
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look again at the sea, beauty. inside is also good. you know, the island, of course it's very picturesque in itself and the whole day, and i'm overwhelmed such sensations and adventures and memories from your childhood by the sea. i myself grew up by the sea in italy but the most important thing is the feeling. this is what we always shoot for the program, because this is our job, because we have to open new places for the audience. but today i'm a little bit i forgot about the camry and about the work. just lived this day. i think it happens so rarely. i am very glad that it is here on your home island. glory
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is ours? this is most likely due to the fire. yes? and also, by the way, there are good people here maxim come on, we decided to treat the cake with a sea sea cake a little. what a surprise. let's pass the cameras or put them on 10 years happy birthday, hooray deliciousness and beauty, and beauty all around. come and enjoy. the main thing is that the weather does not
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disappoint. and if the weather failed, i suggest you look into this cozy japanese-style restaurant? here , japan is not only on the walls, but also on the table, they come together to start our swim with a small bright delicacy of sea urchin caviar, only now in its raw form. i am amazed at what kind of caviar you have in the far east is completely different from the one that i remember from childhood, which we caught, well, in italy , i grew up at sea. we caught hedgehogs. yes, but there the caviar literally melts. and here in the far east i am amazed. your caviar is so dense, like a cream caviar is considered an elixir of youth. there are a lot of vitamins, minerals, all
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useful, therefore, the more the better. mom , i need to stop, otherwise i'll be too young and handsome. the next dish is beautiful and unusual. this is our friend anadar. i said right the first time. i usually call him adriana celentano the only shellfish that has a circulatory system, just like adrian celentano, so often it is even served with blood, thank god. today, i don’t see blood, i don’t see blood, and even so in the program. i already have dinner with blood soups or blood pancakes. let's try. wow, it's not only different because it
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has a circulatory system. namely, because of this, it is very rich in iron and this light shade of blood is felt, resembling even more meat than fish. here is a delicacy for the elite. on in fact, for everyone who visits the policeman's restaurant. well, such a thing, i saw only in vladivostok further more signature roll from the chef. here, even an ordinary roll looks like an imperial royal in such a serving, and with such a size. here is the roll. and by the way, i talked to the chef, but he didn’t tell me that this roll is a reference to the island of hokkaido in japan’s
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northern prefecture, where they have volcanoes there, snow ski resorts, so he decided to collect these elements and somehow combine them and create here is a dish. there is snow, here in the form of rice and most importantly, different products are collected here, and there is a crab. and now there is no dish that i want to share with friends. only we have a lot of friends, but a lot now we will bungle something that can feed half the city friends on the sixth tenth anniversary of our program, let's go eat. i want to treat you to a huge roll, the biggest one you've ever seen, but for starters. gotta cook it. are you ready to go. go. we made
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such a bearing path, so excuse me, ladies carefully, overlap. don't be afraid, i don't i won't spoil it, don't worry.
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look, let's go op, we press about we stopped, we tightened it, mother, how much work does it take for me to be stunned once we raise a fat one here. yes, you are fat. i'm just a cooking show host, let's make a little noise a little noise. all right, let's eat. no, no, there's still work to be done. it
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's not so beautiful, and here's a salmon once or twice and there's nothing. so the meter is already friends, where the support can not hear, nothing went, the second meter, the second let's explosion
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applause should be, because we have achieved. this is a roll, in general, a roll for five more strokes. so it's soy sauce. the caviar has gone and you can eat. well, friends, are you ready, before you start eating enjoy this tasty treat, i must say a big thank you, not only to you, who came and energized. and all those guys from the restaurants. tokyo thank you and now i
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ask again. you hungry doctor let's eat, more precisely, how let's go let's go, once again, let's go louder, let's go hooray happy birthday. ah, jam mahit is 100% natural, it helps to cook real delicacies. jam mckay makes my dishes taste better. superstar new season tomorrow at 22:20 on ntv pentalgin extragel
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fuel needs money to buy. how much can the bank approve for us? let's take a look in tinkov, you can find out the amount of a loan for a business without scans, charter certificates from the usr of contracts with contractors photo 3x4 without trips. and most importantly without opening an account. just roll up your bank statement only statement only statement. leave an application for tinkoff dot ru and find out the loan amount without opening an account. the best digital bank for lending to small businesses tinkoff he is one black, friday discounts up to 50% tv in the discount tape. lozhkarev in assortment 159.99 watch closely for the first violations of the prostate if you get up more than twice at night afalase afalase is an innovative drug for the early
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treatment of prostate adenoma . your corner is comfortable cook nice to cook. buy a ticket. everything can come true on the birthday of the housing lottery, we are guaranteed to draw an apartment for 30 million. open the door to your dream super new season. tomorrow at 22:20 on ntv it's hard to find a hat that will fit perfectly, won't ruin your styling and will keep you warm even on the coldest day . shinkovisty of their rex rabbit for knitwear. base and lining, consisting of 80% wool, the rosalia hat is presented in eight colors, denim gray light brown, brown white braids, burgundy black and milash single size
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history how high we are 10 years old. i now need the whole team to launch a huge holiday wave together with it, so that it comes from the far east the beginning of all beginnings went through all of mother russia to kaliningrad itself, and let it fill you with our warmth in a good flood and remind us from those people who every week sincerely try to surprise you, impress and please you. may we all
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always have a place to go. and what to eat? well, let's light it up, come on. happy birthday, friends, see you next week, when we will go together again. hurrah
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! i'm not saying that this is an objective name, not just my word, because this is my view of these things and superstar, the new season. i was supposed to be here. i am grateful that i am here today. well what are you kind fluffy, when the people's artist, and i know him well, how can i put a low price for him one day tomorrow 14:05 on ntv superstar new season tomorrow at 22:20 on ntv you and i haven't cooked strudel for a long time, but strudel . the main thing is that it may be very diverse even in austria, where the strudel comes from , there is a strudel with apricots, there is a strudel with
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poppy seeds, there is a strudel, and with apples with plums, and sometimes with cottage cheese. today we will cook a classic austrian strudel. i have dough phyllo in general for strudel. sometimes the dough is made so homemade and stretched thinly on a towel. you and i have done this a couple of times, but when you want to quickly, simply and effectively, we take ready-made phyllo dough, and even you know, i like phyllo dough more than, for example, puff pastry, because phyllo dough turns out louder and it seems to me safer for the figure, because i don’t control myself well when the strudel in front of me is well cooked, especially cooked in ours with you. these uh, such pleasant conversations, and then one piece is not enough for me, so filo dough is very, by the way, we are here with you. especially if we need strudel at all, uh

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