don't tease now, pastukhov is already threatening, according to my liking, a special department in the committee. let me go. and you already figure out how to unsubscribe here. of course come on. wait what? readings everything

removed the coffee more. no, you say, we are with you now how it will be. well, you won't leave the police. squad know, so be it. come on, bye. thank you.

well, you won’t get bored for a day, by the way, your employee of the investigator was found alive. do you think i'm working, what's there to think? i put things in order with an iron hand, probably, to my land. probably some people don't like it. i i think this is the revenge of the criminal world for my honest service to society in the near future i will need colonel arsenyev for

investigative actions. i'm afraid the water squad will go to chechnya without him. you will be able to pick up a worthy replacement for comrade colonel hard.

hello, on the air is their morals program and i am its host dmitry zakharov what is electricity? what force lifts the plane off the ground? what causes the change of seasons, how a computer remembers and processes information, not everyone knows intelligible and clear answers to these questions interactive science museum. nemov amsterdam helps to understand the structure of the world and children and adults comprehended the secret of the universe our correspondent dmitry chulov. amsterdam is the main city of the netherlands in all respects, it is both the administrative capital of the kingdom and its main financial center and, of course , amsterdam is the cultural capital of holland

. its building rises above the water like an iceberg or the prow of a ship, and from its roof a beautiful view of the historic center of the city museum of technology appeared in amsterdam almost centuries ago, but at the end of the last century, under the name nemo, moved to a new modern building , its main visitors are not adults at all, while the children of nemo 97 were opened by queen beatrice herself. unlike most other museums in amsterdam focused on serious adults, the task of the children's science center is much more difficult to tell about electricity and the structure of electric vehicles in the structure of the human brain or the dna molecule in simple language accessible to children. here people are helped

to discover the world by adults in the nemo museum as as a rule, they come out of curiosity, but having discovered something new, they rush to show it to their children. we have a museum with a lot of interesting things, for example, a ball factory. it teaches logistics and understanding of the mechanisms of interaction between objects or a chemical laboratory where children can set up their own chemical experiment, of course, under the supervision of employees. but they really like it magnets and mirrors, strobe lights and artificial lightning, spectacular visual effects and much more, it turns out about many things that surround us in everyday life. we just don’t think , we don’t realize their nature and mechanisms , we don’t understand how they work. to explain complex things in simple terms, you need to return to the essence of the phenomenon, it is difficult. but if you manage to do this, then even a child will be able to explain, the essence of some phenomenon or

process, this is our goal - these are four floors of the exposition that can interest any visitor . water purification methods, ancient and modern means lighting device electric accumulators and much much more boys, for example, it will be interesting to learn that by collecting sunlight with the help of a mirrored hemisphere, consisting of many petals. the simplest solar cooker. you can cook a whole pot of vegetables or something that girls might be interested in in the device of leds, for example, the dress strewn with them, in which lady gaga performed on stage, especially considering that at the touch of a button this dress can change color due to which elegant and airy-looking bridges as strong as we will look like in 30 years. why do children

look like their parents? the answers to these many other questions here are able to interest and encourage the study of the world around them, and perhaps this is the main task of any museum. many dishes of the provence region came from the people of the famous ratatouille zucchini, tomatoes, eggplants, peppers and onions are the food of poor peasants. and bouillabaisse is the fish soup that marseille fishermen cooked from the remnants of the catch, which folk recipes could not be sold, were constantly improved by famous provence chefs. and today it is a province. paradise for gourmets delicious provence in the story found correspondent kirill zvyagin well

, firstly, it's beautiful. secondly, it's interesting, thirdly, fourthly and fifthly, it's incredibly tasty. autumn begins, so the local cuisine is often called it is believed that even socrates said that you need to eat in order to live, and not live in order to eat in france from the ancient greek philosopher, many agree, however, when you find yourself in provence, you see local fantastic mouth-watering products and what the local virtuoso chefs do with them you forget about the ancient wisdom and think only about the essential goodies. what distinguishes

a good restaurant from all others is firstly the kitchen of a good restaurant. you will find only the best products from the best and most importantly local producers. secondly, these products need a good chef, no doubt about it. jean andreas is a real chef good from morning to evening. he seems to enjoy working in the kitchen. more precisely, it does not just work, it creates and the restaurant corresponding to it can be found in all prestigious culinary ratings, not only french, but also world, this institution inherited everything from the famous grandfather. for the whole country of the chef and gourmet raymond tuelle, this restaurant was opened by my grandfather in 1945 immediately after the war. i started by helping him in the kitchen. he taught me all the intricacies of his craft, together we worked for more than 20 years. then i started working alone these days. jean andrés, real is one of the most famous chefs of provence in a long list of clients served by him.

first president of the fifth republic charles de gaulle, queen elizabeth ii of great britain , the initiator of chinese economic reforms. deng xiaoping, all of them and many others were delighted with the provencal cuisine performed by mat expanded. what is the cuisine of provence? first of all, it is the olive oil of the olive plantations we have the sea. and we use oil always and everywhere we add it to soups. we fry hot dishes on it, among other things, olives. we eat as appetizers and make topinatas out of them. this is a paste that can be spread. bread among other trump cards provencal cuisine fresh vegetables and all kinds of herbs under the sun of the land of solar cuisine ripen the best in the world, tomatoes, eggplants, artichokes and much more, and that's it. this is willingly and masterfully used by local chefs , as for meat , beef, veal and pork are not very popular in provence, our main meat is lamb or lamb,

we also eat rabbit and pigeon meat. well, and, of course, we must not forget that provence is a mediterranean historical region. so there are a lot of fish in our kitchen. chief fish experts in provence is considered a longtime friend and colleague of the entire sharial, jakshi boa. he was born and raised in the north of france in the melnik family, after school he decided to study agriculture, but the more he studied, the clearer he understood that his vocation was completely different. in fact, i have always enjoyed standing at the stove to become a chef. i decided thanks to my mom. she cooked so deliciously at some point. i realized that i just have to cook no worse. realizing that jacques chibois went on an internship at a very prestigious restaurant, he successfully passed her, and after that he studied in other no less respectable elite catering enterprises among the mentors of jaco shibaa , such recognized grandees of haute cuisine as jean-da-lavaine pro -versh and louis-utier in 1981. i

have become a chef myself. this is one of the most famous cannes restaurants after having worked. there is not one year and making a name for himself. i finally decided to open my own restaurant every chef strives to have his place in town. grass is here with pleasure and has repeatedly dined with members of the musician's kennedy family, the legendary the rolling stones and many others. celebrities who come to provence in search of tasty and healthy food. i would say that our cuisine is both fish and meat. it just depends on the season, in winter we collect truffles, then the hunting season begins, so winter in provence is meat, and summer is lighter food, summer is vegetables and fish and fish is dorada and sea bass is also plain in appearance , but a delicious fish, which is simply called rouge here, that is, red local experts say that it comes close

a relative of red mullet for cooking fish. rouge requires olive oil dried dill stalks, onions, garlic, onions , shallots lime or lemon, onions, garlic, onions, shallots, must be finely chopped and thrown into the pan. add dill to it. a little zest. lightly fry a little fillet cream in a pan, and then put the oven on. if you did everything right, and believe me, it ’s not at all easy in less than 20 minutes, one of the main dishes of french haute cuisine should appear on your table, by the way, the concept of haute cuisine , to this day, is primarily associated with the culinary of france know why jacchebois knows why in france yes, because we had louis xv , such a great king who lived in the grand palace of versailles should not eat. whatever it took to create something unique, and haute cuisine arose , no meal in provence is considered complete unless you have eaten their dessert.

there are a lot of practical things here. every city, every village has its own 100% local is definitely ancient and extremely appetizing delicacy first place. in the midst of this abundance rightfully belongs to the wheel, the main sweetness of provence by the wheel is sugar, candied fruits and almonds. according to the old one. the recipe for a classic wheel should contain at least 30% almonds, while its best samples contain all 42. provence is an ancient settlement of the celts, the capital of the roman province, the residence of the viceroy of the french king , about a ton, the most provencal of all provencal sweets, is curious that making recipe kolesov has not changed since the middle of the 15th century, their creation, as always happens when it comes to historical assassination, is surrounded by a mass of legends, according to one of them, the first wheel. it was made on the occasion of the baroque combination of the ruler of provence, the good market, by his

second wife, a representative of an equally influential noble family, jeanne. the king's chosen one was pretty, but severe she never smiled when jeanne tasted this dessert. she smiled. this made a strong impression on the courtiers. what's happened? they asked each other and someone answered in provençal. kalin-san is pleased with her. she likes it. this is how the name wheel was born. according to the law, in order for the wheel to have the right to be called provençal, all its components - candied fruits, sugar, almonds, must be of local origin. if there are no problems with candied fruit, then with almonds everything is much more complicated than almonds now in provence there are few, and we got the right to buy spanish almonds, but we understand that provence almonds are our heritage and our pride, so recently we landed around the factory

almond garden, it is curious that nowhere in provence there is a separate school, or at least a special culinary school, where they would teach how to make wheels according to tradition. this is passed only from father to son. all local enterprises that produce the wheel are small family businesses. and in general, when it comes to provencal dishes, sweets and desserts, appetizers and hot dishes, you need to remember that this business, as a rule, is a respectable old family business. and, as you already, of course, understood, very very tasty. 876 in the village skrinin in a poor peasant family , the son ivan was born. he was a shepherd somehow lost a cow and a calf and the owner beat the boys. vanya prayed and cows with a calf. found and then the shepherd crossed the river with a calf in his arms. walking through the water akisu.

this is how the life of the patron began, the bolgar of st. ivan the relsky founded monastery visited. our correspondent dmitry vozdvizhensky variant is loved in others quite calmly, one can only assume that the tank, where people are interested in history, is necessarily there are many collectors and lovers of antiquities who cannot live without a material embodiment. there are a lot of different antique shops in bulgaria from their past. and the most famous flea market is located in sofia in the very center. near the alexander nevsky cathedral , old cameras and medals and banknotes are sold here. for example, one lion, out of

use, with the image of ivan rilsky , the most revered and beloved of bulgaria , saint in the morning and works almost until sunset, capital residents also come here, visitors from all over bulgaria and numerous foreign tourists. each of the items sold here has its own story , a very large number of icons of the virgin mary jesus christ archangel michael nikolai ugodnik and, of course, ivan risks without him immediately catches the eye. and without risk, the bulgarians do not represent their country. the roman monastery is located in the vicinity of the city of blagoevgrad, 119 km south of sophie, about halfway between the capital and plovdir. for almost 11 centuries, the risks, the monastery, is considered the main bulgarian. cloisters rila monastery,

the shrine of the bulgarian people and the largest monastic monastery, it was founded by the monk ivan risky. he led a charitable life and was canonized for his deeds with his imperishable relics for almost 1070 years. now they are kept in our church. the bishop of adrianople hegumen risk the monastery says that at first ivan lived in a cave, and the monastery was founded when people reached out to him in search of the faith. as the years passed, the monastery grew and the number of monks in the 14th century roman. the abode is already final. got the current status. at that, of course, the monastery changed its appearance more than once, and only one wing remained in the roman monastery of the 14th century. tower. it was built by the road wing, which at the time controlled the area. he was very afraid for his life and only in this tower did he feel completely safe. ironically, it was in it that he was killed

during a birthday celebration by a sent assassin. during the years of centuries-old ottoman rule, the risks of the monastery played a very important role in these times. it becomes a center for the preservation of the bulgarian language and culture, it was here that the bulgarians sought to find hope for getting rid of the invaders. here they were strengthened in the christian faith, and in the school at the monastery one could get an education. the main temple. the monastery church of the nativity of the virgin is a wonderful building built in 1837 on the site of a burnt church of the 14th century , the best bulgarian painters painted the temple. and the schedule. they are not only the inner space of the temple, but also open to the gallery. here you can learn in detail about the life and deeds of ivan rimsky at the same time in the 19th century. monastery. it acquired its superfluous appearance after a terrible fire that happened in

the monastery in the 19th century. new fire walls were built. they were whole. they were made of stone, and the galleries were covered with iron shutters, which, in case of fire , made it possible to save the entire monastery. by and large, bulgaria three especially solemn days in a year are connected with the name of ivan risk . so in the 19th century sophia was also called on july 1 on this day in 1469 the relics. finally, they were transferred to the monastery and the main relics of the saint are still in the main temple. true, without the constraint of the right hand, they say that when the inventions of byzantium, the monks fled from here to the russian lands. they took with them part of the relics of the saint, it is possible that it was they who founded the russian city, rylsk

, a few years ago , priests from the russian city of rylsk came to us to receive a particle of the relics of ivan rilsk in rylsk , they lit the chapel in honor of our common saint and now there there is a particle of his relics. they say that with time its imperishable according to one of the legends, the right hand ended up in greece in a convent on the island of tinos. according to one of the legends , it was transported to greece by russian soldiers during the war with turkey in 1768-1774, according to another, it came to tinas from rylsk. after the revolution, she was brought there, saving immigrants from the atheists. no one can say for sure whether this hand is his, i am going to go there and by the fragrance of the hand, i will probably be able to understand whether it is the relics of ivan rilsky that have their own unique aroma. a lot of environment is stored in the risky monastery. one of them located in the local museum. this is the raphael cross

, the monk raphael performed its finest carving for 12 years on a wooden cross. he carved 104 biblical. scenes totaling over 600 figures. the work was so hard that after the end of the work. abruptly our today's program has come to an end travel with us. travel yourself.

open aunt tan it's me svetochka in the room, come in now